Masala Pav

Ingredients:

1. Maida - 225 gms
2. Green chilli - 1 chopped
3. Chilli flakes - 1 tsp
4. Cumin - crushed 1 tsp
5. Dry Yeast - 1 tbsp
6. Sugar - 1 tsp
7. Salt - 1 tsp/as required
8. Warm Water - 120-125 ml
9. Kasuri Methi - 1 tsp crushed
10. Coriander leaves - 2 tbsp chopped
11. Butter - 1 1/2 tbsp

Method:

• Take a bowl add warm water, sugar, dry active yeast, mix. Keep aside for 15-20 mins to rise till you see a forthy layer.
• Add all purpose flour, salt,crushed cumin, chilly flakes, green chilly chopped, kasuri methi, chopped coriander. Mix it well and knead the dough for 5 minutes, rest it for 5 minutes after that add butter and knead the dough for 3 to 4 minutes, rest it for 30 minutes.
• Then punch it and knead the dough and cover again rest it for 20 minutes.
• Divide the dough into equal portions, make equal sized round balls, place it in greased baking tray and cover with muslin cloth rest it for 15 to 20 minutes,it will double in size. Then brush water wash on top.
• Bake them at 200 degree celcius for 20 to 25 minutes, then apply the melted butter on top of the baked masala Pav. Serve hot. 

Aloo Paratha

Ingredients:

For the dough:

1. Atta/Wheat flour - 2 cups + some for dusting
2. Salt - as per taste
3. Oil - 2 tbsp
4. Water - as required

For the stuffing:

1. Potatoes - 4 medium boiled and mashed
2. Red chilli pd - 1/2 tsp
3. Coriander pd - 1 tsp
4. Garam masala - 1/2 tsp
5. Amchur pd - 1/2 tsp
6. Coriander leaves - 1/2 cup chopped + some for garnish
7. Ghee/Butter - as required

Method:

1. For the dough take atta, add salt, little oil and by adding water knead the dough. Keep aside for 20 mins. 
2. For the stuffing take boiled and mashed potatoes in a bowl, add salt, red chilli pd, coriander pd, garam masala, amchur pd, chopped coriander leaves, mix all this well.
3. Make equal sized balls of the dough and stuffing.
4. Take each ball slightly flatten put the potato stuffing and close it.
5. Roll like chapati, sprinkle some chopped coriander leaves on top, slightly roll again.
6. Roast Paratha on tawa by applying ghee or butter on both sides till done.
7. Serve hot with curd or pickle.

Coconut jaggery stuffed spicy Paratha

Ingredients:

1. Coconut - 1 cup scrapped
2. Jaggery - 1/4 cup grated
3. Red chilli pd - 1/2 tsp
4. Cardamon/elaichi pd - 1/2 tsp

For the dough:

1. Wheat flour/Atta - 1 1/2 cup+ for dusting
2. Salt - as required
3. Oil - 1 tbsp
4. Water - as required
5. Ghee - 2-3 tbsp to apply while roasting.

Method:

• In a pan add scrapped coconut and jaggery and mix well.
• Add red chilli pd and cook till jaggery melts and the mixture is nice dry.
• Add Elaichi pd, mix and allow it to cool.
• To make dough take atta in a bowl, add salt, oil and by adding water knead to a soft dough(like chapati dough). Keep aside for 20 mins.
• Make equal sized balls of the dough and mixture.
• Take one portion of the dough stuff coconut jaggery mixture,and roll it flat. Don't roll it too thin keep it slightly thick.
• Heat a non stick pan, add few drops of ghee and roast it on both sides till done.

Whole Wheat Pav

Ingredients:

1. Wheat Four/Atta - 300-350 gms
2. Dry active yeast - 1 tbsp
3. Oil - 2 tbsp
4. Butter - 1 tbsp
5. Sugar - 1 tbsp
6. Salt - 1 tsp
7. Warm Water - 125 ml

Method:

• Take warm water in a bowl, add sugar and yeast. Mix and keep aside for 15-20 mins to rise till you see a forthy layer/ bubble on top.
• Take wheat flour, oil and salt, mix and add to the yeast batter and mix nicely and then begin to knead.
• If the dough appears sticky add some more flour and knead to a smooth dough.
• Spread butter all over the dough.
• Cover the bowl with a lid and keep aside for the dough to rise for 1 to 1 1/2 hour.
• After 1 hour the dough should be double in size.
• Gently punch the dough and make equal sized ball.
• Roll each ball in circular shape between your palms to get a smooth round ball.
• Grease baking tray with little oil.
• Place all rolled balls on greased tray keeping distance between each.
• Cover and keep for second rise for another 30-40 mins. It will again double in size.
• Brush all Pav with milk.
• Preheat oven at 200 degree celcius.
• Bake for 25-30 mins or till the top turns brown in colour.
• Remove from the tray and place on rack.
• Brush melted butter for glaze.

Note: Take 1 cup water for 3 cups of flour. You can also take half wheat flour and half maida.