Serve ? 6 Ingredients 250 Gms roasted gram 100 Gms refined oil 500 Gms wheat flour 2 tsp salts 2 tsp pepper seeds 2 tsp lemon juice 1 inch piece ginger (finely chopped) 2 green chili (finely chopped) 10 garlic cloves (finely chopped) tsp black cumin (kala jeera) tsp carom seeds (ajwain) 2 tbsp mustard oil Methods Put roasted gram, salt, pepper, ginger, chili, garlic, black cumin and carom seeds in a blender, blend it to get a fine mixture. Take it in a bowl adds mustard oil mix well, add water slowly and mix it to get dough.

Divide it in 10-12 parts, set aside. Mix wheat flour, tsp salt, and 1 tbsp refined oil and water well until it forms to soft dough.

Knead the dough to make it soft. Divide the dough in 10-12 equal parts approximately; roll each part of the dough into balls with the help of palms.

. Roll a ball to get a circle of 3-4 inch diameter.

Put a part of roasted gram mixture in the center. Cover this mixture tightly by the dough.

Form the shape of ball again. Roll it again to form circle of diameter of 5-6 inches.

Put it on frying pan on medium flame. Cook using veg.

oil so that two sides becomes light brown. Paratha is ready.

Serve hot with curd or brinjals mix (less)

Serve ? 6 Ingredients 250 Gms roasted gram 100 Gms refined oil 500 Gms wheat flour 2 tsp salts 2 tsp pepper seeds 2 tsp lemon juice 1 inch piece ginger (finely chopped) 2 green chili (finely chopped) 10 garlic cloves (finely chopped) tsp black cumin (kala jeera) tsp carom seeds (ajwain) 2 tbsp mustard oil Methods Put roasted gram, salt, pepper, ginger, chili, garlic, black cumin and carom seeds in a blender, blend it to get a fine mixture. Take it in a bowl adds mustard oil mix well, add water slowly and mix it to get dough.

Divide it in 10-12 parts, set aside. Mix wheat flour, tsp salt, and 1 tbsp refined oil and water well until it forms to soft dough.

Knead the dough to make it soft. Divide the dough in 10-12 equal parts approximately; roll each part of the dough into balls with the help of palms.

. Roll a ball to get a circle of 3-4 inch diameter.

Put a part of roasted gram mixture in the center. Cover this mixture tightly by the dough.

Form the shape of ball again. Roll it again to form circle of diameter of 5-6 inches.

Put it on frying pan on medium flame. Cook using veg.

oil so that two sides becomes light brown. Paratha is ready.

Serve hot with curd or brinjals mix (less)

Keep aside covered. To Proceed: Mix all the filling ingredients with sattu together nicely.

Add to cup water to make the stuffing moist and easy to fill. Now make 8 balls from the atta (flour) dough.

Dust each ball with dry atta and make a patty roughly 2.5" to 3" diameter in size with hand.

You don't need a belan (rolling pin) for this. Stuff 2 to 3 tsp sattu filling in the center of the patty and close it from all sides.

When all the littis are stuffed, pre-heat the oven to 375 F and put all the litties on a foil and bake till one side is brown or black spots come on the litti surface. Then turn over the litti and bake for few more minutes until that side is brown as well.

Take out and dip in pure ghee or butter and serve with achar or dhaniya (cilantro) chutney and/or baigan ka bhurta (mashed and prepared egg-plant). RELATED RECIPES Bihari Aloo Paneer Bihari Style Spinach Litti Chokha Recipe Bihari Papaya Pickle Bihari Seekh Kababs Ingredients: For Atta (Flour) Dough: 1 cup - whole wheat atta (littis are more crunchy if made with maida) to 1 cup - regular or fat-free yogurt (dahi) For Filling: 1 cup - sattu (a special gram flour) 4 cloves - garlic, finely chopped 1 inch - ginger, finely chopped 2 or more - green chilies, finely chopped cup - fresh dhaniya (cilantro) leaves, finely chopped tsp - mangrella (nigella or onion seed) 2 tbsp - mustard 1 tsp - ajwain (thyme) 1 no - lemon juice 1 or 2 tbsp - mircha achar masala (fillings from the red chili pickle) salt to taste (less)

For making sattu paratha: Divide the dough into small portion and make it into round shape. Place a portion of the sattu mixture (approx 2 tsp) in the middle, enfold the filling and pinch off the excess dough.

Then roll out the paratha. Cook on hot tawa or flat pan, applying oil/ghee till both sides are cooked and golden brown in colour.

Serve hot with chutney, curd or sauce. It can be served for breakfast, lunch or dinner.

RELATED RECIPES Mooli paratha Doodhi paratha Pudina parathas Mixed vegetable koki parathas Gobi paratha Ingredients: For stuffing: 2 cups - roasted chana dal powder (sattu) 5 - cloves garlic, chopped fine or grated 2 - onion, medium sized, finely chopped 1 inch - ginger, cleaned and grated 3 - green chilli, chopped 2 tsp - coriander leaves, chopped 2 tsp - lime juice 1/2 tsp - ajwain 2 pcs - mango pickle, mashed or 1 mashed red mirch filling pickle or 1 tsp amchur powder salt to taste 2 tsp - mustard oil For atta dough: 3 cups - wheat flour 2 tsp - oil/ghee 1/4 tsp - salt (less)

Then add hot water and keep on mixing while adding water then add sugar. Keep mixing for 2 to 3mins until the sugar melt down properly and Serve hot (less)

Serves 4. Ingredients 1/2 cup whole wheat flour ( gehun ka atta ) 1/2 cup sugar 1/2 teaspoon cardamom ( elaichi ) powder 1/4 cup melted ghee For the garnish sliced almonds Method 1.

In a glass bowl, combine the wheat flor and ghee and mix well. Microwave on HIGH for 3 minutes.

Mix well. 2.

Add the sugar, cardamom powder and 3/4 cup of water and microwave on HIGH for 2 minutes until the sugar has dissolved. Mix well.

3. Serve hot (less)

Makes 20 malpuas. Ingredients 1 cup coarsely ground whole wheat flour ( gehun ka atta ) cup sugar 1 tablespoon fennel seeds ( saunf ) 10 peppercorns , crushed cup curds , beaten cup milk Other ingredients ghee for deep frying For the garnish 2 teaspoons chopped pistachios Method 1.

Combine all the ingredients in a bowl and add approx. 1 cups of warm water.

Mix well to make a smooth batter. Leave aside for 45 minutes.

2. Heat ghee in a shallow kadhai (the ghee should be approximately 25 mm.

(1") deep). 3.

Pour a spoonful of the batter into the hot ghee and deep fry over a medium flame. Cook on both sides till the malpua is golden brown.

4. Drain on absorbent paper.

5. Repeat steps 3 and 4 for the remaining batter.

6. Serve hot, garnished with pistachios.

Tips You will find coarsely ground wheat flour at some provision stores. You can use 2 tablespoons of semolina with 1 cup whole wheat flour (gehun ka atta) instead of coarsely ground wheat flour for the above recipe (less)

Add salt and 1/2 a cup of water. The saag will be done in 15-20 mins.

Remove from fire and cool. Grind the spinach to a rough paste.

Add makki ka atta and cook for 15 minutes on low heat. Prepare tadka with ginger, green chillies and red chillies in ghee and add to the hot saag and mix lightly.

Serve hot with Makki ki Roti. Image: Flickr/creativecommons mdid RELATED RECIPES Kadai bhindi Pidikarunai kizhangu podimas Spinach kabab Chicken saagwala Kala chana Ingredients: 1 kg - sarson (green mustard) 250 gm - spinach 2 no - shalgam (turnips) (peeled and chopped (optional) 3 to 4 flakes - garlic (finely chopped) 2" piece - ginger (finely chopped) 2 to 3 - green chillies (finely chopped) 2 tsp - makki ka atta (maize flour) 1 1/2 tsp - powdered gur (jaggery) salt to taste For Tadka (Tempering): 3 tsp - desi ghee 1/2 tsp - red chilli powder 2 nos - green chillies (finely chopped) 1" piece - ginger (finely chopped) (less)