Falafel Pockets

PITA BREAD

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INGREDIENTS:

Active dry yeast

Sugar

Lukewarm water

Maida

Salt

Olive oil

METHOD:

- Dissolve dry yeast and sugar in lukewarm water and keep aside for 10 mins. 

- Add maida and salt in this mixture and knead the dough for 10 minutes. Add olive oil and knead more for few mins. 

- Cover it lightly and and place in a warm area to rise. Then after, knead for 5 minutes more.

- Roll out the balls out of dough in thick chapatis.

- Place it on tawa and roast it on both the sides till slightly brown in color.

- Roast again on tawa with a drop of oil before serving.

FALAFEL 

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INGREDIENTS:

Boiled Chickpeas

Chopped Garlic

Chopped spring onions

Chopped Parsley

Chopped coriander leaves

Salt

Baking soda

Cumin powder

Red chilli powder

Bread crumbs

Oil to fry

METHOD: 

- Take boiled chickpeas, garlic and spring onions with greens and grind without adding any water in mixer. 

- Add rest of all ingredients and mix well.

- Heat oil in a kadai. Shape the mixture into balls and flatten it. Deep fry on medium heat till golden in color.

- Drain on absorbent paper.

- Take a half of pita bread. Arrange mayo or sour cream, diced/sliced tomato-cucumber and falafel into it.

- Serve hot.

Jalebi

INGREDIENTS:

For Batter:

Maida - 1/2 cup

Besan - 1 tsp

Oil - few drops

Sugar - 1 tsp

Lukewarm water - as required

For Syrup:

1 cup Sugar

1/2 cup Water

Cardamom powder - a pinch

Ghee to fry

METHOD:

- Mix maida, besan, oil and sugar together and let it rest for 5-6 hours in warm place.

- Make sure there are no lumps in batter.

- Heat the pan and boil sugar and water together. Add cardamom powder and make a syrup.

- Heat ghee in a frying pan. 

- Make shape of jalebi in the hot ghee with help of Piping bag or any thick plastic bag/cone.

- Fry the Jalebis until golden-brown on both sides and transfer them directly into syrup for few seconds.

- Serve hot.

Puri for Panipuri

INGREDIENTS: (approx 40 puris)

Fine Sooji – 1/2 cup

Maida - 1 tbsp

Baking Powder

Salt

LukeWarm Water

Oil 

METHOD:

- Take fine sooji, salt and baking powder. Mix them well.

- Add lukewarm water and let sooji soak it all.

- Add maida and knead a dough for 3-4 mins. Add little oil and knead again.

- Plastic Wrap dough & let it rest for 15 mins.

- Divide dough in tiny balls and roll out them.

- Deep fry puris until cripsy golden brown. 

- Store them in airtight container.

Gobhi Paratha

INGREDIENTS

For Dough

Wheat flour & Maida (2:1)

Salt

Oil

For Stuffing

Grated Cauliflower

Grated Capsicum

Chopped Coriander leaves

Finely chopped Ginger

Garam masala

Salt

Red Chilly powder

Coriander powder

Chat masala

METHOD

- Mix wheat flour and maida with salt and oil and knead a soft dough with lukewarm water.

- Take all the ingredients of stuffing together in a bowl and mix well.

- Make the balls out of dough and roll them into thin chapattis. Keep aside.

- Take one chapatti and spread a tablespoon of the stuffing till the ends.

- Place another chapatti over this and seal the ends (if required, with a drop of water).

- Heat tawa. Put a little oil over it and roast all parathas.

- Serve hot! :)