Poori Masala

Wheat Flour - 1 1/2 cup

Maida - 1/2 cup

Rawa - 2 tbsp.

Condensed Milk - 1 tbsp.

Salt

Oil

In a food processor add the Wheat Flour along with Maida, Rawa, Condensed Milk and required Salt. Run the food processor for 30 seconds until the ingredients are combined. Adding little Water at a time run the food processor until the Dough is smooth and thick. Rest the Dough for about 30 minutes (optional).

Make small balls with the Dough and spread them into small discs like Chapati but not too thin. Sprinkle Flour on the Dough while spreading as needed to prevent the Dough from sticking to the Surface.

Deep fry the rolled Dough in hot Oil until golden. Press the Poori gently while frying to make puffy Poori.

For Poori Masala:

Oil - 2 tbsp.

Mustard - 1 tsp

Urad Dhal - 1 tsp

Channa Dhal - 1 tsp

Curry Leaves

Turmeric - 1 tsp

Asafetida - 1/4 tsp

Onion - 2, sliced

Green Chilli - 4, slit

Ginger - a small pc, grated

Garlic - 1 clove, sliced

Potato - 3, cubed

Besan - 1 tsp

Salt

Heat Oil in a medium pan.

Temper Mustard, Urad Dhal, Channa Dhal, Curry Leaves, Asafetida and Turmeric.

Sauté Onion, Green Chilli, Ginger and Garlic until translucent.

Add the Potatoes along with 2 cup Water and required Salt. Mix thoroughly and cook closed until the Potatoes are completely done and begins to crumble.

Dilute the Besan in 1/4 cup Water without any lumps and add to the prepared Gravy. Cook closed on low flame for 5 mins.

Turn of heat and keep closed until ready to serve.

Parotta

AP Flour - 3 cup

Egg - 1

Condensed Milk - 2 tbsp.

Baking soda - 1/4 tsp

Sugar - 1 tsp

Milk - 1/8 cup

Oil - 1 cup

Salt

Combine together AP Flour, Egg, Condensed Milk, Baking soda, Sugar and required Salt in a bowl. Add Milk and stir to combine. Now adding little Water at a time knead the mixture to a smooth Dough.

Make small balls with the Dough and smear with Oil. Keep the balls covered with a moist towel for at least 4 hours.

Take one ball and spread out with your hand as you would make a pizza or you can roll out as thin as possible. Spread a thin layer of Oil on top of the spread Dough. Then make pleats on the Dough and roll the Dough to a tight circle; bring the end and seal at the center. Repeat the same with remaining dough.

Now spread the Roll into a big circle using your hand or a rolling pin and place on a hot griddle. Cook until the edges begin to brown. Flip over and cook the other side also. Keep on flipping and cooking every 40 seconds until the Dough is cooked through and the Parotta is golden. Now remove from heat and smear with Ghee.

Crush gently with your hands to make layers and serve warm with your favorite Non Veg gravy.

Egg Roll

For the Dough

Maida – 2 cups

Ghee – 1 tbsp

Sugar – 1 tbsp

Salt – to taste

Warm water – approx 1 to 1¼ cups

Oil – 1 tsp (for resting)

For the Paratha

Ghee – 1 tbsp (for layering each roll)

Maida – 1–2 tsp (for dusting)

Oil – 2–3 tbsp (for cooking)

For the Egg Layer

Eggs – 4 (1 per roll)

For the Filling

Onion – 1 large, thinly sliced

Cucumber – 1, thinly sliced

Green chillies – 2–3, finely chopped

Chilli sauce – 2–3 tbsp

Ketchup – 2–3 tbsp

Chaat masala – 1–2 tsp

In a bowl, mix maida, ghee, sugar, and salt. Add warm water gradually and knead into a soft dough. Transfer to a surface and knead for 4–5 minutes till smooth and elastic. Apply a little oil, cover, and let it rest for 30 minutes.

Take a portion of dough and roll it into a thin roti. Apply ghee and sprinkle a little maida. Fold it like a paper fan, roll it into a coil, then flatten and roll again into a paratha. Cook on a hot tawa with oil till lightly crisp on both sides.

Whisk one egg. Place the paratha back on the tawa, spread the egg on top, and cook. Flip so the egg side cooks properly and sticks to the paratha. Remove and keep aside.

Place the paratha on a plate. Add sliced onions, cucumber, green chillies. Drizzle chilli sauce and ketchup. Sprinkle chaat masala. Roll it tightly. Serve hot and enjoy this iconic street-style egg roll at home.