Breakfast, Chutney-Pickle, Curry-Dal, Healthy, Kids, North Indian, Paneer, Rice, Roti-Poori-Naan-Paratha, Sweets, Vegetables

Punjabi Platter(Punjabi Thali)

Posted by smartvegrecipe on May 31, 2017September 5, 2017

Punjabi Cuisine refers to the cuisine of Punjab,India.Punjabi cuisine is based on own style of cooking(Tandoori cooking) ,milk based food(milk,curd,paneer/cottage cheese,clarified butter),Wheat,rice,lentils(whole chickpea,whole red beans). Punjabi cuisine lots of variety in breads as tandoori naan,tandoori roti,missi roti,parathas,bhatoora.Lassi is most famous drink in Punjabi cuisine.Punjabi Platter/Thali is made with,salad.bread,rice,dal,curry,dessert,chutney means sweet,salty,sour all flavors in one platter with healthy salad and drinks.

Menu-

- Paneer Lababdar(silky ,soft cottage cheese in creamy gravy)
- Palak Paneer(Cottage cheese cubes cooked in spicy,tangy spinach gravy)
- Rajma Masala(Red kidney beans cooked in onion -tomato gravy)
- Chole(soft chickpea cooked in spicy gravy)
- Malai kofta (deep fried cottage cheese ball coked in creamy gravy)
- Dal Tadka(Tuar and split chana dal cooked with tomato then tempering with spices)
- Kheer(Rice pudding)
- Gulab Jamun
- Green chutney
- Tamarind chutney
- Sweet dry fruits Lassi
- Salad
- Jeera rice
- Hariyali Paneer Tikka
- Anari paneer triangle
- Mango pickle
- Tandoori naan
- Tandoori roti
- Missi roti

Paneer Lababdar

Paneer Lababdar originated from North India and one of very classic dish. This is available on all good Indian restaurant menu. It is made of Indian cottage cheese in creamy gravy and flavored with spices .

Ingredients(serving-4 platter)

Paneer(Cottage cheese) –250 grams( block)
Tomato – 2 chopped
Black pepper powder – 1tsp
Salt- 1/2 tsp( as per taste)
Cooking oil -2 tbsp
Onion – 1/2 cup, grated
Garlic-4 to 5
Ginger-1 tsp paste
Cumin seed – 1 tsp
Red chili powder-1 tsp
Garam masala-1 tsp
Cashew nut- 6 to 8 pieces
Kasuri methi-1 tbsp
Fresh cream-1 tsp

Method

Step 1 – Take one cup of water in a saucepan and add chopped tomato,garlic,cashew nut then boil it for 5-10 minutes till it gets soften. Switch off flame and keep aside.Cut paneer block into triangle shape/rectangle shape and make 8 big pieces,keep aside.

Step 2 – In grinder take tomato , cashew nut, garlic, grind it well , keep aside.

Step 3 – Heat 2 tsp oil in a pan add paneer and fry it and take out and keep in hot water.In same pan add 1/2 tsp cumin seed when seed crackle add grated onion cook till brown. Add ginger paste cook 30 seconds,add tomato paste cook 2-3 minutes . Add garam masala, red chili powder, coriander powder and mix it then add salt and fried paneer then cook it for another 1 minute,add kasuri methi, mix it proper remove from heat ,add fresh cream and mix well ,Paneer Lababdar is ready keep aside.

Palak Paneer

Palak Paneer originated from North India and one of very classic dish. This is available on all good Indian restaurant menu. It is made of Indian cottage cheese in spinach gravy and flavored with spices .

Ingredients(serving-4 platter)

Paneer – 1/2 cup(homemade)
Spinach – 2 cup
Tomato – 1 cup, chopped,
Gram flour – 2 tsp
Coriander leaves – 1 tsp ,chopped
Cumin seed – 1tsp
Green chili – 1 chopped
Black paper powder – 1tsp
Salt- 1/2 tsp( as per taste)
Cooking oil -2 tbsp
Onion – 1/2 cup finely chopped
Garlic-4 to 5
Ginger-1 tsp paste
Red chili powder-1 tbs
Garam masala-1 tbs
Lemon juice-1 tsp
Cashew nut- 6 to 8 pieces

Method

Step 1 – Take one cup of water in a saucepan and add chopped tomato then boil it for 5-10 minutes till it gets soften. Switch off flame and keep aside.Cut paneer in to small cubes,keep aside.

Step 2 – Boil water in a pan add washed spinach leaves, cook it for 2-3 minutes. Remove from heat and quickly wash with cold water, squeeze out excess water and chop finely.

Step 3 – In grinder take spinach, cashew nut, green chili, coriander leaves, grind it well then keep aside.

Step 4 – Heat 2 tsp oil in a pan add paneer and fry it and take out and keep in hot water. In same pan add 1/2 tsp cumin seed when seed crackle add chopped onion cook till brown. Add ginger garlic paste cook 30 seconds add boiled tomato cook 1-2 minutes add roasted gram flour mix it. Add garam masala, red chili powder, coriander powder and mix it then add spinach gravy mix it. Cook it for 2-3 minutes, add salt and fried paneer then cook it for another 1 -2 minutes. Switch off flame and add lemon juice mix it proper,Palak Paneer is ready.

Rajma Masala

Rajma Masala is popular Punjabi dish.Soft Red kidney beans cooked in thick tomato onion spicy gravy.

Ingredients(serving 4 platter)

Red kidney beans(rajma) – 1 cup
Tomato -1 cup fresh puree
Whole red chill – 2 pieces
Onion -2 grated
Asafoetida/hing – 1 pinch
Red chili powder– 1 tsp
Ginger and garlic paste – 2 tsp
Garam masala – 1/2 tsp
Rajma masala – 1 tsp
Fresh cream/butter – for garnishing
Coriander leaves – 1 tsp for garnishing
Whole clove – 3
Cardamom – 1 to 2
Bay leaf – 1 to 2
Salt- as per taste
Cashew nut paste– 1 tbsp (soaked cashew nut in water for 30 minutes and make) paste
Cooking oil – 2 tbsp

Method

Step 1 – Wash and soak rajma with sufficient water(5-6 cup water) for 8-10 hours/overnight.

Step 2 – After 10 hours wash rajma in fresh water and put on pressure cooker, add 4 cup water, 1/2 tsp salt and give 5 whistles, after that cook in low flame 3-4 minutes. Switch off flame and cool it.

Step 3 – Heat nonstick pan then add oil. Add cumin seeds, when cumin seed crackle add bay leaf, cloves then add grated onion fry until turns brown. Add ginger garlic paste and cook until rawness gone, add all spices red chili powder rajma masala , salt then add tomato puree mix it proper and cook for 2 to 3 minutes until oil float on tomato paste then add rajma with the cooking liquor,mix it(mash it little),add cashew nut paste and cover it simmer on low flame for 8 to 10 minutes .

Step 4 – Open lid add garam masala mix it,remove from heat and garnish with and coriander leaves, julienne ginger ,Rajma curry is ready,keep aside.

Chole

Chole very popular food in India . Soft, fluffy Bhature/stuffed kulcha and spicy Chhole mouthwatering combination.

Ingredients(4 platter)

White Chickpeas/chhole-1 cup
For muslin bag(bundle)-
- Tea bag-1
- Clove-2-3
- Whole black cardamom-2-3
- Whole Black pepper-5-6
- Bay leaf-1-2
- Cinnamon stick-1
- Pomegranate peel-1 piece(optional)
For gravy-
Tomato-1 cup puree
Onion-2 grated
Asafoetida/hing-1 pinch
Red chilli-1 tsp
Ginger and garlic paste-2 tsp
Garam masala-1/2 tsp
Chhole masala-1 tsp
Dry mango powder/ pomegranate powder-1/2 tsp
Whole clove-1-2
Whole black paper-2-3
Bay leaf-1-2
Salt- to taste
Cashew nut paste-1tbsp
Cooking oil-2 tbsp
Ginger-4-5 Julienne for garnish
Onion ring-4-8

Method

Step 1 – Wash and soak chickpeas for 8 to 10hours/overnight.

Step 2– Wash chickpeas with fresh water and keep in pressure cooker add 1/2 tsp salt,muslin bag, 4 cup water close lid and give 6 to 7 whistles then keep in low flame for 2 to 3 minutes,remove from heat and cool it.

Step 3 – Heat nonstick pan add oil ,in oil add cumin seeds,black paper,bay leaf,cloves then add grated onion fry until turns brown ,add ginger garlic paste cook until rawness gone,add all spices red chili powder chhole masala ,gram masala,salt,then add tomato puree,mix it proper and cook 2 to 3 minutes until oil float on tomato puree then add chickpeas with water mix it and cover it cook on low flame for 8 to 10 minutes .

Step 4 – Open lid add Cashew nut paste and dry mango powder mix it proper and remove from heat. Garnish with julienne ginger and onion ring.

Malai Kofta

Malai Kofta is a classic dish from North India(Punjab). It is made with cottage cheese,mawa,dry fruits, flavored spices and cooked in rich creamy gravy.Malai Kofta is little sweet taste due to raisins and mawa.Malai kofta is one of the most popular dish in Indian party/weddings .

Ingredients (serving-4 platter)

for kofta

- Paneer – 200 grams grated
- Raisins – 1 tbsp finely chopped
- Cashew nut – 2 tbsp finely chopped
- Coriander powder – 1 tsp finely chopped
- Cumin powder – 1 tsp
- Red chili powder-1/2 tsp
- Black paper powder – 1/2 tsp
- Mawa-2 tbsp(Home made) grated
- Potato boiled-1( small lemon size)
- Corn starch (flour)- 2 tbsp
- Salt- 1/2 tsp
- Cooking oil-for kofta frying
Gravy
- Cooking oil -2tbsp
- Onion – 1 finely chopped
- Tomato – 1 finely chopped
- Garlic – 3 to 4
- Ginger-1 tsp chopped
- Whole coriander seed
- Cumin seed – 1 tsp
- Red chilly powder – 1 tbsp
- Garam masala – 1 tsp
- Cashew nut-8-10
- Bay leaf-1-2
- Cardamom-2-3
- Clove-2-3
- Black peppercorn5-6
- Mawa-1 tbsp crumbled(homemade)
- Kasuri methi-1 tbsp
- Lemon juice-1/2 tsp
- Fresh cream-2 tbsp (optional)

Method

Step 1 –Heat nonstick pan add 2 tbsp oil,add chopped onion,garlic,ginger cook it 1-2 minutes(do not brown),add coriander seed,cashew nut,red chili powder cook 30 seconds add tomato and salt mix it cook 2-3 minutes till tomato cooked ,add 3 tbsp water cook1-2 minutes in low flame,till tomato absorb all water,remove from heat,cool it .

step2-In grinder take cooked tomato-onion and grind it make fine paste if need add 1-2 tbsp water.

Step3 –For kofta ball- In a plate take all ingredients(except corn flour,oil) for koftas mix everything for 2-3 minutes make dough, make small round ball from dough then keep it aside.

Step 4– Take nonstick pan and add oil for frying kofta

Step 5 –Take little lemon size ball from dough make round ball and give little modak shape make all similar way and roll on dry corn flour fry till it becomes golden brown in medium hot oil. Once done then keep aside.

Step 6 – Heat non stick pan add 1 tbsp oil,add bay leaf,cumin seed,peppercorn,clove,cardamom cook it for 30 seconds( don’t cook for long time), add tomato onion paste mix it cook 2-3 minutes, add crumbled mawa mix it,add kasuri methi,garam masala,mix well add,lemon juice, 2-3 tbsp water boil it(if need add salt ), ,add kofta cook 1-2 minutes and remove from heat.Garnish with fresh cream.Malai kofta is ready keep aside.

Dal Tadka

Dal Tadka is very simple and delicious dal in which tuar and split chana dal cooked with tomato and tempering with clarified ghee and spices.

Ingredients( serving-4 platter)

Tuar dal – 1/2 cup
Split bengal gram(chana dal) -2 tbsp
Garlic-3-4 cloves
Turmeric powder-1/2tsp
Tomato – 1/2 cup finely chopped
Red chili powder – 1/2 tsp
Salt – 1/2, tsp to taste
Whole red chili – 2
Bay leaf-1-2
Mustard seed-1/2 tsp
pinch of asafoetida
Cumin seed – 1/2 tsp
Fresh coriander leaves-1tsp finely chopped
cooking oil/clarified butter-1 tbsp

Method

Step 1 –In pressure cooker take Wash dal,chopped tomatoes,salt,pinch of turmeric powder and pressure cook with 4 whistles then for 2-3 minutes on low flame.

Step2 – Heat oil in nonstick pan and add mustard seed. When seed crackle add cumin seed, asafoetida, whole red chili, bay leaf,chopped garlic ,black pepper,cook it 30 seconds ,add ,add red chili powder, salt,turmeric powder mix it proper pour this tampering into cooked dal.Now Dal tadka is ready garnish with fresh coriander leaves,keep aside.

Kheer

Kheer is very delicious traditional Indian dessert. Rice is cooked in milk and flavored with nuts and saffron.

Ingredients (serving- 4 platter )

Milk – 1 liter
Rice – 2 tbs
Ghee -2 tsp(optional)
Saffron – Some threads
Cardamon powder – 1tsp
Sugar – 1/2 cup
Rose water – 1 tsp (Optional)
Pistachio – 3 to 4 tsp finely chopped
Almond – 8 to 10
Almond powder – 2 tsp
Cashew nut – 8 to 10
Cashew nut powder -2 tsp
Raisins – 10 to 15

Method

Step 1-Wash and soak basmati rice for 25 minutes also soak saffron-in 1tsp milk keep aside.

Step 2 -Heat deep nonstick pan add 1 tsp ghee and roast cashew nut and almond till golden keep aside in same pan add rice roast it 1 minute then add milk and boil it,after boiling reduce flame and cook 10 minutes with continuous stirring,add sugar and mix it proper.Add raisins and cook 4 minutes then add saffron milk,cardamom powder,cashew nut powder,almond powder and mix well cook till kheer reduces to 1/3 of original quantity add rose water switch off flame,garnish with roasted cashew nut,almond and chopped pistachio.Now Kheer is ready ,keep aside.

Gulab Jamun

Gulab Jamun is a milk solid(khoya) based sweets very popular in South Asia.

Ingredients(serving-4 platter)

For Gulab Jamun ball
- Khoya/Mawa(homemade)– 1 Cup
- All purpose flour – 2 tbsp
- Lukewarm milk-2tbs(add as required)
- Baking powder -1/2tsp
- Baking soda-1/2 tsp
- Cooking oil(for Gulab Jamun ball frying)
- Raisins,Pistachio,Almond finely chopped mix – 2tbs(Stuffing in Gulab Jamun is optional)
For Sugar syrup
- Sugar – 1cup
- Water – 1 cup
- Saffron- some threads/strands
- Cardamom powder-1tsp
- Lemon juice-1tsp

Method

Step 1 –Take a bowl and add khoya,all purpose flour then mix it properly and add milk & kneed for 5 to 7 minutes . Add baking soda and baking powder and kneed again 2 to 4 minutes. Make small round ball from it.

Step 2 – Take one ball and add all stuffing and mix it proper keep aside.

Step 3 – Take pan add sugar and water; boil it and make 1/2 string sugar syrup. Add lemon juice and saffron, cardamom powder.

Step 4 – Take one small round ball and put some stuffing in center and close proper and give perfect round shape with the help of palm. Make all ball in similar way.

Step 5 – Take pan add cooking oil,on medium hot oil add ball. Fry until it gets golden brown in color in low medium heat. Fry all ball and cool it for 2 to 3 minutes.

Step 6– In hot sugar syrup add all balls and keep it dipped for 30 to 45 minutes. Now it is ready, Keep aside.

Mixed dry fruits Lassi

Lassi is an popular Indian chilled flavored beverage. Lassi made with fresh yogurt,sugar, and flavored with cardamom,rose syrup,saffron. In Summer heat lassi very popular traditional drink in India(Punjab).For perfect creamy ,thick Lassi always use fresh curd and blend with ice(do not use water/milk).

Ingredients (for 4 serving)

Yogurt-4 cup(homemade)
Saffron-some strands
Cardamom powder-1 tsp
Sugar-4 tbsp
pistachio,almond,cashewnut-4 tbsp finely crushed
Ice-2-3 cup

Method

Step1-In blander take yogurt,sugar,saffron,2 cup ice,3 tsp crushed dry fruits blend it till sugar dissolve completely.

Step2-In serving glass add 1/2 tsp cardamom powder ,pour lassi.Garnish with i tsp crushed dry fruits.Now Lassi is ready,keep aside.

Green and Tamarind Chutney

Ingredients (for 4 serving)

Green chutney
- Coriander leaves – 1cup
- Green chili – 2
- Lemon juice – 1 to 2 tsp
- Salt – 1/2 tsp
- Roasted gram powder-1 tbsp
- Cashew nut – 7 to 8 pieces
Tamarind Date chutney
- Tamarind – 1/2 cup
- Date – 1/2 cup
- Jaggery – 1 tbs
- Cumin powder-1/2 tsp
- Black paper powder-1/2 tsp
- Salt – 1/2 tsp as per taste
- Black salt – 1 to 2 tsp as required
- Red chili powder-1tsp

Method

Step 1 -Take all ingredients of green chutney(except lemon juice)in grinder add one tbsp water make fine paste.Add lemon juice mix very well.Keep aside.

Step 2 – In a pan,take water,date tamarind and cook 10 minutes ,cool it,and the mixture strain through a strainer.Take puree and add all ingredients cook for 10-15 min until it get thick and dark color. Cool it,keep aside.

Jeera Rice

Rajma Masala is popular Punjabi dish.Soft Red kidney beans cooked in thick onion tomato spicy,creamy gravy . This is predominantly served with Jeera rice.

Ingredients(serving-4 platter)

For Jeera Rice
- Basmati Rice-1cup
- Jeera-1 tsp
- Bay leaf – 1 to 2
- Whole Black cardamom – 4-6
- Cinnamon-1
- Salt-1/2 tsp
- Clarified butter-2 tbsp
- Cashewnut-4-6 pieces
- Star anaise – 1
- Coriander leaves -2 tsp

Method

Step 1 – Wash rice and soak for 30 minutes.

Step 2– Heat clarified butter in a nonstick pan. Add cumin seed, bay leaf, cardamom, cinnamon, star anise, whole black paper,cashew nut. When cumin seed crackle proper add rice,mix it gentle cook until rice coats with ghee. Add 2 cups water, salt and mix it gently then boil it, when boiling starts cook it in low flame and cover it and let it cook for 10 minutes .Open lid and check when water has been completely absorbed rice is ready remove from heat and cover it for more 10-15 min .Garnish with coriander leaves,keep aside.

Hariyali Paneer Tikka

Hariyali Paneer Tikka is mouthwatering tikka recipe of paneer . Originated from North India .In hariyali paneer tikka use fresh green paste, yogurt, lemon juice; which gives refreshing flavors .Hariyali paneer tikka is not like to other paneer tikka because in hariyali paneer tikka garam masala is not used and secondly it cooked in very less time means quick recipe.

Ingredients(serving-4 platter)

Paneer – 200 grams,block (homemade)
Hung curd – 3 tbsp(homemade)
Chat masala/mango powder/pomegranate powder – 1 tsp
Gram flour – 1 tsp
Coriander leaves – 1 cup chopped
Green chili-2-3 chopped
Garlic-3-4 cloves
Black paper powder – 1tbsp
Salt- 1/2 tsp( as per taste)
Cooking oil -2 tbsp
Cashew nut powder-2 tbsp
Corn starch – 1 tbsp
Lemon juice – 1 tsp

Method

Step 1 – Cut paneer into big dice make 8 pieces ,Keep aside.

Step 2 – In grinder take coriander leaves, green chili, garlic, cashew nut powder, lemon juice, 1 tbsp water and make paste and keep aside.

Step 3 –In bowl take gram flour, corn starch, all spices, hung curd, 1 tsp oil, salt mix well. Add paneer, onion, bell paper mix gently, cover it and keep in fridge for 30-50 minutes .

Step 4 – Wash skewers and arrange paneer, cook on upon your choice (stove top/grill/oven/BBQ). In nonstick pan add 1 tbsp oil in medium heat and place it and cook 5-10 minuted till all sides brown .Now Hariyali Paneer Tikka is ready,keep aside.

Anari Paneer Triangle

Anari Paneer Triangle is delicious tikka recipe of paneer . Originated from North India .In anari paneer tikka use fresh pomegranate juice, yogurt, lemon juice; which gives refreshing flavors .

Ingredients(serving-4 platter)

Paneer – 100 grams,block (homemade)
Hung curd – 3 tbsp(homemade)
Pomegranate juice-2 tbsp
Gram flour – 1 tsp
Coriander leaves – 1 cup chopped
Green chili-2-3 chopped
Garlic-3-4 cloves
Black paper powder – 1tbsp
Salt- 1/2 tsp( as per taste)
Cooking oil -2 tbsp
Cashew nut powder-2 tbsp
Garam masala-1/2 tsp
Corn starch – 1 tbsp
Lemon juice – 1 tsp

Method

Step 1 – Cut paneer into small triangle make 8 pieces ,Keep aside.

Step 2 – In grinder take coriander leaves, green chili, garlic, cashew nut powder, lemon juice, pomegranate juice and make paste and keep aside.

Step 3 –In bowl take gram flour, corn starch, all spices, hung curd, 1 tsp oil, salt mix well. Add paneer, mix gently, cover it and keep in fridge for 30-50 minutes .

Step 4 – Wash skewers and arrange paneer cook on upon your choice (stove top/grill/oven/BBQ). In nonstick pan add 1 tbsp oil in medium heat and place it and cook 5-10 minuted till all sides brown .Now Anari Paneer Tikka is ready,keep aside.

Tandoori Naan

Naan is originated from South Asia. It is also popular in Middle East. Fluffy, soft Naan can be served with any kofta/paneer curry.

Ingredients(serving 4 platter)

- All purpose flour – 2 cup
- Salt – 1/2 tsp as per taste
- Sugar – 1 tsp
- Baking soda – 1/2 tsp
- Yogurt – 1/4 cup
- Lukewarm water-1/2 cup as required
- Oil – 1 tbsp

Method

Step 1 – Take all purpose flour in a bowl, add, baking soda, sugar, yogurt, salt,oil and make soft,smooth dough(knead 10 minutes), cover it and keep aside for 2-3 hours.

Step 2 – Take lemon size ball from dough , apply little oil on ball cover for 10 minutes.

Step 3 – After 10 minute take ball dust some dry flour, roll out with help of rolling pin/ press with hand and flatten give little oval shape and little thick like paratha.

Step 4 – Heat inverted tawa in high flame .

Step 5 -Take flatten naan and put some water on top and place on hot griddle/tawa’

Step 6 – When naan bubbling and dough start drying then turn griddle cook naan in above flame, it will fully puff,remove from heat. Apply butter serve hot.

Tandoori Roti

Tandoori roti is made with whole wheat flour and it is thicker then normal roti. Airy texture, delicious, puffy bread is a very popular South Asian Bread.

Ingredients(serving-4 platter)

Whole wheat flour – 1 cup
All purpose flour – 1 cup(optional)
Salt – 1/2 tsp to taste
Sugar-1/2 tsp
Oil – 2 tsp
Baking soda-1 pinch
Baking powder-1 pinch
yogurt-1 tbsp
Water – 1/2 luke warm

Method

Step 1 – Take both flours in a bowl and add 1 tsp oil, salt, sugar, , baking soda,baking powder and mix it. Add curd and mix well. Add luke warm water then make soft and smooth dough (knead for 10 minutes), cover it with damp cloth and keep aside for 1 hour.

Step 2 – Take lemon size ball from dough , apply little oil on ball cover for 10 minutes.

Step 3 – After 10 minute take ball put some coriander leaves, grated garlic keep on rolling board and roll out with help of rolling pin make 6 inch circles.

Step 4 – Heat griddle/tawa invert it .

Step 5 – Apply little water in rolled roti on one side ,place on hot griddle .When roti starts bubbling, turn griddle above flame and cook roti proper.

Serve hot with any curry!!!

Missi Roti

Missi roti is shallofried flatbread made from wheat flour, gram flour and flavored with spice. Missi roti is healthy and authentic roti in Punjabi Cuisine.

Ingredients( serving-4 platter)

Bengal gram flour – 1/2 cup
Whole wheat flour – 2 cup
Onion-3 tbsp finely chopped
Green chili-1 tsp finely chopped
Coriander leaves-2 tbsp finely chopped
Mango powder– 1/2 cup
Salt – 1/2 tsp to taste
Red chili powder – 1/2 tsp
Ginger paste – 1 tsp
Cumin powder – 1/2 tsp
Turmeric powder – 1/2 tsp
Wheat flour for rolling
cooking oil/clarified butter-2 tbsp

Method

Step 1 – Mix all ingredients in a bowl then add 1 tsp oil and make semi soft dough with water (knead 10 minutes), cover it and keep aside for 30 minutes.

Step 2 – Take lemon size ball from dough and roll it using dry wheat flour and roll it into 6” diameter circle(thin).

Step 3 – Heat nonstick tava(griddle) and place roti and cook in low medium flame. cook proper in both side 2-3 minutes till it becomes golden brown in both sides,apply clarified butter cook 1-2 more minutes,serve direct in platter.