Spinach-Onion Paratha-

Ingredients-

Prepares 4-5 parathas

Spinach finely chopped (Frozen n thawed or fresh)– 2 cups
Chopped onion- 1 cup
Wheat flour – 2 cups
Garam Masala/curry powder – 1tbsp
Finely chopped Garlic- 2 tbsp (optional)
Finely chopped Green Chilies – 1tbs or according to taste
Cumin seeds – 1 tsp
Asafetida- ¼ tsp
Red chili powder – ½ tsp
Salt to taste
Oil for shallow frying parathas.

Note- In the recipe I have chopped onions coarsely to give the parathas a good crunch and taste of roasted onions. This makes parathas tough to roll and need a bit practice. Onions can be finally chopped depending upon the preference.

Method-
Combine everything except oil and prepare dough (one teaspoon of oil can be mixed in the dough to make it non-sticky). As spinach n onion oozes out water make sure to use very little water to make the dough. Divide the dough into small balls n roll parathas. Roast it well on both the sides by applying little oil. Serve it with lemon-Onion salad, curd n pickle.

Couscous Salad

Hellooooooooooooooooo Everyone!!!!! Thanks so much for all your comments. Sorry for being out of picture for a long time. I had been real busy with office and some other extra curricular activities :) Finally took some time off and updating my food blog.

Before starting with new recipe I want to thank Roopa of rvkitchentreats for giving me Rocking Girl blogger award!! Thank you so much Roopa, I am honored and you are sweetest (No doubt u keep on getting awards) :)


Few months back I tried couscous in a Greek restaurant and just loved it. I used to feel really tempted to eat Greek food all the time so I decided to try it on my own. I started with Hummus and Couscous and now it has become my staple lunch from a long time. I love it for its versatility. You can eat it cold or hot with loads of veges and flavor. It's really quick and easy to cook this dish and it goes really well with hummus and Pita bread or Naan. If you are new to couscous then do some 'MSN-Live' (of yes it's a hot search engine from Microsoft..some tough competition for google ;)) for greek food/couscous and you will get a good variety of recipes and look out in my blog for more Greek recipes :) I am giving two of my favorite Couscous recipes here (first one I saw on food network and did some changes), hope you all will enjoy it :)

Couscous Salad with Sweet Cranberries

Serves 3-4 people

Ingredients-

2 cups instant couscous
3/4 cup sweetened dried cranberries
1-teaspoon curry powder
1/2-teaspoon sugar
1/4 cup orange juice
2 to 3 tablespoons extra-virgin olive oil
1-cup finely cut iceberg/romaine lettuce
2 tablespoons chopped fresh green coriander leaves
2-3 tablespoon lemon juice
3/4 cup roasted and chopped walnuts/cashews
½ cup mozzarella/cheddar cheese (optional)
Freshly ground pepper
Salt to taste

Method-

Stir the couscous, cranberries, curry powder, salt, and sugar together in a heatproof bowl. Bring water (amount will be listed on package directions) to a boil and pour it over the couscous. Add the orange juice. Give it a big stir, cover the bowl tightly and let it stand, giving it a big stir once or twice, until the water is absorbed and the couscous is tender, about 5-10 minutes.

Fluff up the couscous with a fork. Add the olive oil, lettuce, coriander, lemon juice and pepper. Stir around until everything is distributed evenly throughout the couscous. Keep it in fridge up to 1-2 hours. Check the seasonings just before you serve the salad. Add dry fruits for the crunch before serving. Serve with warm Pita break and Hummus.

Cold Couscous Salad with veges

Serves 3-4 people

Ingredients-

2 cups instant couscous
2 to 3 tablespoons extra-virgin olive oil
1/2 cup finely cut deseeded tomatoes
1/4 cup finely cut cucumber
¼ cup carrots
2-3 tablespoons chopped fresh green coriander leaves
2-3 tablespoon lemon juice
1-2 deseeded green chilies (optional)
½ cup mozzarella/cheddar cheese (optional)
Freshly ground pepper
Salt to taste

Method-

Cook couscous according to the packaged instruction. I take equal portion of couscous and water. Boil the water, add 1 tsp olive oil and some salt. Then add finely chopped carrots and couscous, stir it, cover it and keep it on gas for ½ min. Now switch off the gas. After 2-3 min, fluff-up the couscous with a fork and allow couscous to stand for almost 15-20 min. Now add tomatoes, cucumber, cheese and green coriander in couscous. In a bowl take olive oil, lemon juice, green chilies and salt. Mix well and pour it over the couscous. Stir around until everything is distributed evenly throughout the couscous. Keep it in fridge up to 1-2 hours. Check the seasonings just before you serve the salad. Serve cold with warm pita bread/naan and hummus :)

Aloo Tamatar

Ingredients-

Serves- 2-3 people

Potato – 1 medium chopped in ½ inch cubes
Tomato- 1 medium finally chopped
Garlic – 1 tbsp crushed
Cumin seeds- ½ tsp
Mustard seeds – ½ tsp
Turmaric powder – ¼ tsp
Garam masala powder –1/2 tsp
Red chili powder – ¼ tsp
Curry Leaves – 4-5 (optional)
Salt to taste
Oil for cooking
Green Coriander for garnishing

Method-
In a bowl mix Turmaric, Garam masala, Red chili powder and around 2 tbsp of water. Now in a pan take oil, once its hot put mustard and cumin seeds and Curry Leaves. When seeds start spluttering; put the mixture of spices. Lower the heat and roast it for 20-30 secs. Now add chopped potatoes and salt, mix it well. Cover it and cook for 1min. Now add around 1- 1/2 cups of water. Increase the flame to medium high and cook it for 8-10 min till the potatoes get cooked. Now, add tomatoes, lower the heat and cook for another 5-7 min. Mash the potatoes in the gravy a bit so that gravy becomes thick. Switch off the flame; add 1/4 tsp of garam masala and green coriander. Allow it to cool down for aprox. 5 min and serve with parathas :)

Eggplant Fry

This is my entry for Pooja's Vegetable Of the Week - Brinjal event. I love brinjal/eggplant. Whether it's baingan masala, baingan bharta or baingan pakoda I love all of them. Eggplant Fry is one of my favorite dishes and it goes really well with hot crisp parathas, pickle and chilled curd but I love it with rice yummmyyyy....I hope you all will like it

Ingredients -
Serves - 3-4 people

Eggplant – 1 mediumFinally chopped Tomato- 2 Large
Finally chopped Onion – 2 cups
Chopped Green Chilies - 1 tsp
Grated Ginger - 1 tsp
Garam Masala Powder – 1 1/2tsp
Red Chili Powder - 1tsp (optional)
Coriander Powder – 1tbsp
Saunf Powder – 1 tsp(optional)
Turmeric Powder - 1/2 tsp
Chopped Green Coriander – 2 tbsp
Oil– 4 tbsp
Salt To taste

Note- Instead of shallow frying the eggplant, one can deep-fry them as well.

Method-
Cut the eggplant in ½ cm thick round slices. Take 1 tsp oil in the frying pan and when it becomes hot lay the eggplant pieces such that none of the pieces are covered by each other. Now sprinkle some salt and red chili on each (this gives taste to each piece). Once the piece become golden brown on the backside turn it and cook on the other side in the similar way such that each piece has become a bit soft. Do the same with all the pieces. Now, in pan take 3 tbsp oil or as per the requirement and add the onions, cook till it becomes translucent. Now add grated ginger (optional) and finally chopped green chilies. Cook till onions become golden brown in color. Now add chopped tomatoes. Add salt (remember we have already sprinkled some salt on the eggplant while shallow frying), garam masala(1tsp), saunf powder (optional), turmeric powder, red chili powder, coriander powder, ¼ cup water, mix it, cover it and cook on the medium till tomatoes become soft (stir it in between to avoid sticking to the bottom of the pan). Now add the eggplant pieces. Mix them well, cover it and cook on low heat for almost 7-8 min so that eggplant pieces becomes soft and mix with the spices. Switch off the stove. Sprinkle 1/2 tsp of garam masala and green coriander on top and keep it covered so that it absorbs the aroma of coriander and garam masala. Enjoy with rice and roti :)

Dal Palak (Split Red Gram and Spinach Soup)

Like any other vegetarian I rely heavily upon dals since is one of the few sources of Protein available to us. Dal Palak is a unique combination of spinach (which is a rich source of iron) and Dal and it has the best of both the worlds!! I don't like eating spinach and by cooking this dish, my husband makes sure that I eat it and truly speaking I just love it. Here is my husband's easy and tasty recipe :)

Ingredients -
Serves - 3-4 people
Split Red Gram (Tuvar Dal) - 1 cup
Finally Chopped Spinach - 2-3cups
Chopped Green Chilies - 1 tbsp
Chopped Ginger - 1 tsp
Finally Chopped Onions - 1 cup
Green Curry leaves - 3-4 nos
Cumin Seeds- 1tsp
Asafetida (Hing)- 1/4 tsp
Garam Masala Powder - 1tsp
Red Chili Powder - 1tsp (optional)
Turmeric Powder - 1/2 tbsp
Chopped Green Coriander – 2 tbsp
Oil/Ghee for frying – 3 tbsp
Salt To taste

Note- Here I have used Split Red Gram but one can use masoor dal (split orange lentils) , moong dal (split yellow lentils) or chana dal (bengal gram / yellow gram). Vegans avoid ghee/butter as it is made of milk.

Method-
Put split Red Gram (Tuvar Dal), chopped spinach and 2 cups of water in a pressure cooker with salt and turmeric powder and cook it for almost 3-4 whistles. Allow it to cool naturally.

In a pan take oil. Once it’s hot add the Asafetida (Hing) and cumin seeds. WhenCumin seeds start spluttering add Green Curry Leaves, Green chilies and Ginger. Once the ginger and chilies become slightly golden brown in color add chopped onions (Make sure you keep the flame on medium) . Cook onions till they become slightly golden brown. Now add the Garam Masala and Red Chili powder. Cook it for almost half a min on low flame (make sure you don’t burn the masala). Switch off the flame and add the boiled Dal mixture in the that. Stir it well and garnish it with green coriander and 1tsp ghee/butter. Taddaaaaaaaaaaa its ready to slurp :) Serve it hot with rice or parathas!!!

Aloo paratha

This is my husband’s favorite paratha in fact I think loads of people like it. There are different ways of making aloo paratha, in some recipes the potato filling is cooked and in some its not. Here I have used the later version. I hope you all will like it.

Ingredients-
4-5 Parathas

Boiled potatos- 2 medium sized
Finely chopped Onions - 1/2 cup
Chopped green chillies - 2 tbs(as per taste)
Chopped ginger - 1 tsp
Chopped Coriander - 2 tbsp
Chili flakes- 1 tsp (as per taste)
Salt as per taste

Note- For parathas the dough should be soft and potato for stuffing should be boiled one night/4-5 hours before preparation (preferably kept in refrigerator) which makes it hard and it doesn’t spill out while rolling the parathas. Vegans avoid ghee/butter as it is made of milk.

For Dough-
Mix the flour, salt and water. Make the dough and keep it covered for 15-20 min (It will make the dough soft). Now knead the dough well (approx 5 min) and it’s ready for stuffing.

Stuffing-
If possible grate the boiled potatoes instead of mashing it (this will avoid any lumps and won’t break the parathas while rolling). Add all the ingredients in grated potato and mix well. Make small balls (size of golf ball) by using approx 2 tbsp of the potato mixture.

Now take a small portion of dough. Roll it in small disk (puri). Take it in the Middle of your palm. Keep the potato ball at the center of the in the disk/ puri. Cover it from all the side with disk/puri and roll it smoothly. Roast it well on both the sides by applying oil. Before serving apply a teaspoon of butter and serve it with chilled curd, salad and pickle. Yum yum :)

Gobi Tamatar/Cauliflower with Tomatoes

Ingredients-
Serves 4

Cauliflower florets – 15 (broken in medium sizes)
Tomato - 1 medium
Sliced Onion – 1 cup
Finely Chopped Garlic – 2 Tbsp (optional)
Chopped Green chili – 1 Tbsp
Garam masala powder– 1Tbsp
Coriander Powder – 1 ½ Tbsp
Turmeric powder - ½ tsp
Chili Powder – 1tsp (to taste/optional)
Salt – as per taste

Note – Instead of cutting the cauliflower try to break it’s florets in equal sizes. It gives the dish good looks and some how a better taste (May be its sounding a bit crazy ;))

Method-
In a pan take oil. Once hot add Onions. Cook til translucent say around 2-3min. Now add the finely chopped garlic, green chili and cook till onions become golden brown. Now add cauliflower florets. Mix it well, add turmeric, cover it and cook on low till it becomes a bit soft but at the same time crunchy (to see whether its done or not, take a small floret in a plate and try to break it. It should break but with a little pressure not easily.Another tip is the florets become bit translucent in color) . Now add salt and all other spices. Mix it well, cover it and cook for 30 sec. Now add chopped Tomatoes and coriander, cover itand cook for another 2-3min till tomatoes become bit soggy and cauliflower gets cooked. Now sprinkle ¼ tsp of garam masala (optional) in that and allow it to set for 2-3min before serving and tada…its ready!!!!!! Eat it with rotis or rice.

Spicy Aloo

This is the recipe which my mother used to make for navratri fast along with Sabudana khichadi and ginger tea. As kids we never used to keep fast but used to love this dish. Loads of good memories attached to it. Though I can’t make exactly the same way my mother makes but I gave it a shot and it came out well. Here I have given the recipe, I hope you guys enjoy it.

Ingredients-
Serves 4

Boiled and cubes potatos – 3 cups
Lemon juice – 1tbsp
curry leaves – 4-5
Coriander seeds – 2tbsp
Red chilies – 2
Cumin seeds- 2tsp
Asafetida/Hing – a pinch(optional)
Turmeric powder – 1/2tsp (optional)
Mango Powder/Amchur- 1/2tsp
Garam Masala powder – ½ tsp(optional)
Green coriander for garnishing
Salt to taste

Note- You can add ½ cup of roasted and coarsely ground peanuts to it which gives it a good crunch. When making for fast avoid garam masala and turmeric.

Method-
Take all the whole spices(keep 1tsp of cumin seeds aside for tampering), roast them on slow heat till a nice aroma starts coming. Allow them to cool naturally and make powder of the spices. If you don’t want to do all this you can take all the spices in powder form.Mix them and microwave it for 10-20 sec. Microwave temperature varies so just make sure not to burn the spices since its in the dry form.

In pan take 2 tsp of oil. When its hot add 1tsp of cumin seeds.Ones it starts spluttering add curry leaves. Cook for 10 seconds and now add cubes boiled potatoes. Add salt and Turmeric.Cover it and cook it for 2-3 mins. Now add the powdered spices and salt. Mix well, cover the pan and cook it on medium flame for around 3-4 mins so that all the flavor of spices goes into the potatoes. Turn off the heat, add leamon juice, garnish with coriander and serve hot.

Zucchini/Carrot rice

This is the dish I saw the other day on You tube . Tried and loved it. It’s very nutritious since we are using zucchini/carrot. It’s really easy to make and tastes yummy. Eat it with any gravy or just like that. Here goes the recipe, I hope you everyone enjoy it.

Ingredients-
Serves 4

Rice- 1 cup
Grated Zucchini with the skin/Carrot – 1cup
Water- 2 cups (double the quantity of Rice)
chopped green chilies – 1 tbsp
Finely chopped ginger – 1tsp
cumin seeds – 1 tsp
Cinnamon stick- ½ inch
Green cardamom – 1(slightly crushed)
Black pepper – 6-8
cloves- 2-3
Bay Leaves – 1-2
salt to taste

Note- when cooking rice in pressure cooker I use equal proportion of rice and water and cook it for 2 whistles and open the cooker after 5 mins (if pressure is still there in the cooker and I am unable to open it. I keep it under running cold water which helps to cool down the cooker. while doing this please don't remove the whistle else water will go inside). Vegans avoid ghee/butter as it is made of milk.

Method-
In a cooker take 1tbsp of ghee or olive oil. When it’s hot add cumin seeds. Once it starts spluttering add all the whole spices, cook it about 1 min and add chopped green chilies and ginger. Cook it for another 1 min and now add grated carrot/zucchini. Cook for 30 seconds and add the soaked rice. Cook till rice is done (Here I have not given the cooking time or method for rice since it differs the way one makes it). Garnish with coriander and serve hot :)

Gobhi Paratha

Ahhh another paratha which I just love!!! Me being a north Indian want some or the other form of roti/paratha in my luch and dinner everyday. Since my husband also loves Parathas I try to make them atleast twice a week.
As everyone knows Cauliflower is a very versatile vegetable (atleast for me..I cook them with almost everything..hehehe). Like potato you can use it in mix veg, aloo gobhi, gobhi matar, pulav, gobhi manchurian and of course gobhi paratha. I love gobhi so I will be posting loads of recipes of gobhi in the blog. All the gobhi lovers can check this blog from time to time for other gobhi recipes :) Lets make yummy gobhi parathas..

Ingredients-
4-5 Parathas

Wheat Flour – 3cups
Finely chopped (approx ½ inch pieces) cauliflower – 2cups
Finally chopped Green chili – 1tbsp
Grated Ginger – 1tbsp
lemon juice(optional)- 1 tsp
Garam Masala powder – 1tsp
Turmeric powder – ½ tsp
Red chili powder – 1tsp
Chopped green coriander – 2tbsp
Oil/butter/ghee for roasting
Salt to taste

Note- One can add 1/2 cup of boiled and grated potatoes in the filling to avoid the filling to spill out while rolling the parathas. Vegans avoid ghee/butter as it is made of milk.

Method-
For Dough-
Mix the flour, salt and water. Make the dough and keep it covered for 15-20 min (It will make the dough soft). Now knead the dough well (approx 5 min).And it’s ready for stuffing. This makes 4-5 parathas.

Stuffing-
In a pan take 2 tbsp of oil. Add green chilies, cumin seeds, grated ginger, and cauliflower pieces. Mix it well, cover it and cook for 1 min. Now add turmeric and salt in that and cover it and cook till it becomes tender. Now put garam masala and chili powder and cook it without covering it for few min so that it becomes dry. Ones its done add green coriander and lemon juice and mix it well. Allow it to cool naturally. Ones it cools down mash it well. It’s ready for stuffing.

Take a small portion of dough. Roll it in small disk (puri). Take it in the Middle of your palm. Put approx 2tbsp filling at the center of the in the disk/ puri, cover the stuffing from all the side with disk/puri and roll it smoothly. Roast it well on both the sides by applying oil. Before serving apply a teaspoon of butter(optional) and serve it with chilled curd, salad and pickle.

Bell Pepper-Carrot Fry

This is my entry for "power-less cooking event" !!

Ingredients-
Serves 2

Lengthwise chopped Carrot - 1 cup
Lengthwise chopped Red/yellow bell pepper– 1cup
Lengthwise chopped Onion – 1cup
Chopped Ginger – 1tbsp
Chopped Green chili – 1tbsp (or as per taste)
Turmeric powder – ½ tsp
Red chili powder(optional) – 1/2tsp
Cumin powder – 1 tsp
Coriander powder – 1tbsp
Garam masala powder – 1 tsp
Hing/asafetida powder (optional) – ¼ tsp
Green Coriander – 1tbsp
oil - 2 tbsp

Method-
In a pan take 2tbsp oil. When it’s hot add onions and cook it on medium pan without covering the pan till they become light brown in color. Now add green chili and ginger. Cook it for few seconds and add carrots, salt and all the spices. Stir it, cover the pan and cook it on low flame till the carrots are done but still crispy, for around 3-4 min. Now add the red bell pepper, stir it and cook for another 2 min without covering the pan. Add 1/ tsp garam masala (optional) and green coriander and serve hot.

Besan Chilla/Dosa(Gram Flour Pancake)

Ingredients-
Serves 2

Besan/Gram flour- 1 1/2 cup
Rice flour (optional)- 1/4 cup
Grated zucchini- 1/2 cup
Grated carrot - 1/2 cup
Chopped coriander - 2 tbsp
Chopped Green chillies - as per taste
Grated Ginger- 1 tsp
Garam Masala- 1/2 tsp
Turmeric powder - 1/2 tsp
Red Chilli powder - 1/2 tsp
Salt as per taste.

Note- Rice flour helps in making the chilla/dosas crispy n makes the spreading of batter on pan easy. You can use any veges like finely chopped onions, grated squash or may be chopped spinach. Some people put Tomato too but I think it makes the chilla/dosas bit soft.

Method-
Make thick batter of all the ingredients with water. Add 1 tsp of oil (to make it crispy) in the batter. Put the pan on the flame (i prefer non-stick to avoid sticking and excess oil). grease the pan with 1/4 tsp of oil. Now make small pan cakes with the batter. Cook it both the sides by applying little oil. Serve hot with pickle or chutney or mango/peach salsa :)

Idli, Dosa & Uttapam

I think this is the simplest way of making Idli, dosa and uttapam. These are one of my favourite dishes. I want them at least once a week. But I hate all the work which is needed for making them. So here is something which my husband's taught me. It super quick idea of making fluffy Idlies,crispy Dosas and Uttapam.


Ingredients-
Rice Flour- 2 1/4 cup
Udar Flor- 1 cup
Dry Yeast - 1 tsp (I use Star Active dry yeast)
Salt to taste

Method-

Idli-

Mix Rice and Udad flour (which you will easily get in any Indian store),
add water as per the requirement(add little water at a time). Beat it till it forms a good paste. It requires loads of hardwork to mix the flour so I will recommend a hand blender for beating. The flour should be thick enough (thicker than the pouring consistancy). After that sprinkle the dry yeast
and keep it covered overnight (around 8-10 hrs). In the morning its size
will become almost double. so remember to take a big vessel. Before making Idlies or dosa add salt according to your taste. Mix it well. Grease the idli mould, add 1tbsp batter in each mould (it will become double the size) and steam the idlies for almost 6-7 mins. I use cooker without the whistle (My mother-in-law's trick). I use almost a cup and half of water (the lowest level of the idli stand should be above the water so you should adjust accordingly) Keep it on high flame for initial 2 min then on low flame for almost 3-4 min. You can open the cover of the cooker and see whether idlies are done or not (for that I poke a knife in the idli and if it's coming out easily and clean, its done). Allow the cooker to cool naturally and tadaaaa.... your idlies are ready to server. yummmmy!!! Serve it with hot sambhar and chutney.

Dosa-

I prefer the batter to be bit thinner as compared to idli batter. The trick is you should be able to make dosas smoothly. So adjust the water accordingly.

Uttapam-

I use the same consistenncy batter which I use for the Dosa.
Add onion, tomato, coriander and green chillies in that and server it hot

Note- After using the batter, keep it in the fridge as Yeast keeps on fermenting in a high speed and this way it will ferment very slowly and batter will last for a longer time. If possible don't keep the batter for more than a day as it will start smelling coz of over fermentation.

Mooli Paratha

Like any other North Indian, I also love parathas. Every paratha has its own distinct taste and one of them which is my favourite is Mooli Paratha. Though bit time consuming but tastes amazing. That day after seeing an oversized mooli(radish) in the groccery store, I couldn't resist myself from buying it. I made 2 things with that giant radish one is instant mooli pickle and another is Mooli paratha. For the pickle I will post the recipe later but here it goes the recipe for Mooli Paratha.

Ingredients-
6-7 parathas

Mooli (Radish)- 1 Medium
Wheat Flour for dough - 3 cups
Jeera powder - 1tsp
Saunf powder - 1tsp
Garam masala - 1tbsp
Chat masala- 1/2 tsp
Red chili powder 1tsp
Turmeric powder ½ tsp
ginger (finely chopped)- 1tsp
Green coriander (finely chopped) - 2tbsp
Green chilies (finely chopped)- 1 tbsp
Lemon juice
Salt to taste
Note- All the spices can be adjusted according to the taste

Method-
For Filling-
Grated mooli (approx 3 cups). Add salt and keep it covered for 15-30 min. After 15-30 min squeeze the water from the grated mooli. Please note, there should not be any water left else it will be difficult to roll the parathas. Don’t throw the water (It can be used in making dough). After squeezing water it will become half of its quantity (one and a half cups). In a pan take 1 ½ tbsp oil. Add chopped ginger, green chilies. Roast them well. After 1 min Add grated mooli. Roast it for 1 min without covering the pan. Now add all the spices one by one and roast it well for around 2-3 min. Add the lemon juice and green coriander in the end. Allow it to cool naturally. The mixture should be dry else it will be tough to make parathas.

For Dough-
Mix the Wheat Flour, salt and the squeezed juice from grated mooli (it will increase the taste). Please remember that the squeezed juice already has salt so adjust the salt accordingly. If required add more water. Bind all the flour together. Keep the dough covered for 15-20 min (It will make the dough soft). Now knead the dough well (approx 5 min) and it’s ready for stuffing.

For Paratha –
Take a small portion of dough. Roll it in small disk (puri). Take it in the Middle of your palm. Keep 1-2tbsp of filling in the puri. Cover it from all the side and roll it smoothly. Roast it well on both the sides by applying oil. Before serving put a teaspoon of butter and serve it with cool curd, salad and green chili pickle. Yummy!!!