Recipes

Poori is deep fried bread and much smaller in size than Roti. Poori is "Pride" of every important occasion in indian household. It is made of wheat flour and Carom seed(Ajwain) is added to increase digestive quotient of it as it is deep fried. However, Bedmi Puri is much more richer in taste and texture because of added Dal mixture in it. Its more of North indian U.P. recipe and more widely eaten in Mathura-Agra-Kanpur-Lucknow-Banaras region.Soaked Dal grinded in coarse paste is added to the Wheat flour. Some spice are added to the mixture to enhance the flavor quotient. Then it is deep fried in oil.Potato curry complements  Bedmi Poori very well but it can be eaten with any gravy curry or sometimes with sweet dish like Rabdi as well.  Bedmi Poori-Choley is one more classic combo.

Poori is deep fried bread and much smaller in size than Roti. Poori is "Pride" of every important occasion in indian household. It is made of wheat flour and Carom seed(Ajwain) is added to increase digestive quotient of it as it is deep fried. Dry Potato curry complements Poori very well but it can be eaten with any gravy curry or sometimes with sweet dish as well. Poori-Halwa specially in Navratri, Poori-Rabdi, Poori -Chana(Kala-Chana), Poori-Choley  are some classic combinations.

Roti is staple food in every Indian household. Roti is so humble that it goes well with every Curry,Dal or Raita dish.Adding Bathua in the dough of Roti change the flavor profile of it. It makes Roti more healthy and of course it provides different color too. Even if you don't have anything to eat with Roti just take achaar or just sprinkle Salt and Pepper onto it . Make a roll and viola!!!! you have your dinner or lunch ready in a minute in the form of Roti roll. You don't really need too many ingredients to make Roti. Just Whole Wheat flour, Mashed Bathua, water and season it with pinch of Salt. Making Roti is not really a rocket science but get hands on to it, roll it perfectly and then puff it up perfectly is really an art. When it puffs up like a ball that's when you are perfect in making Roti.

Poori is deep fried bread and much smaller in size than Roti. Poori is "Pride" of every important occasion in indian household. It is made of wheat flour and Carom seed(Ajwain) is added to increase digestive quotient of it as it is deep fried. Dry Potato curry complements Poori very well but it can be eaten with any gravy curry or sometimes with sweet dish as well. Poori-Halwa specially in Navratri, Poori-Rabdi  are some classic combination.
Bathua Poori is like normal Poori but it has Bathua in it. It is so famous in winter that you can get chance to eat them in marriage parties. Adding Bathua is like adding some color to it. So it is green instead of golden brown.

Bhature is very good companion of Chana or ChickPea curry.Traditionally, it is made of all-purpose flour and is deep fried. But, you can use any combination of 2-3 different flour to make it more healthy and to escape the guilt of eating it. In this recipe I used Whole Wheat flour Semolina and All purpose flour.You can use multigrain flour or Bajra and Jowar flour as well. Just mix together any combination and then deep fried and served with its best friend Chole or Chick-Pea curry with some other good companion. I have used one more combination in which I used AP flour and Semolina, both half and half and the end result was bit crunchy texture of Bhatura. You can always play around with combination of flour and can choose which works best for you and your health.

 Bati
Baati is an essential part of DAL-BAATI-CHURMA, a signature Rajasthani dish.Traditionally, it is prepared with Wheat flour. However, it really varies from place to place. Stuffed Baati, Dry fruit Baati, Matar ki Baati, Bajre ki Baati, Besan baati are also quite popular in Rajasthan. In my recipe I mixed Wheat flour, Bajra flour, Besan or Gram flour together. I added little bit of Makki flour as well which gives the Baati a crunch and crumbly texture. Baati is eaten with Dal and Churma and lots of Ghee is added to the dish which makes the dish very rich.Traditionally, Baati is baked in "ANGEETHEE" a conventional clay oven in India. But electric oven also does the justice to the dish, only thing you don't get that smoky flavor of ANGEETHEE. If you do not have the Oven then you can fry them in Pure Ghee(clarified butter) on low-medium heat for approximately 15-18 minutes. When you get the desired golden brown color then you take them out.
If Baatis are baked in the Oven then at the time serving you add Ghee. But if Battis are fried then you don't have to pour extra Ghee.