Puttu Payaru

Puttu Maavu - 2 cup

Coconut - 2 cup, grated

Salt

Green Gram - 1 cup, soaked and pressure cooked with Salt

Banana

Pappadam

In a bowl add the Puttu Flour along with required Salt and mix well. Sprinkle little warm Water on this mixture and mix well.

Heat ½ cup Water in a pressure cooker and close the lid. In a Puttu kuzhal add 1 tbsp. Coconut followed by 2tbsp. Puttu Flour mixture. Repeat this till the Puttu Kuzhal is filled to the top. Place the Puttu Steamer on top of the pressure cooker and let steam. When steam starts coming out from the top of the Puttu Steamer; about 10 min remove from heat and transfer to a platter.

Transfer to a plate and serve hot with Payaru, Pappadam, Kadala Curry and Banana.

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.

Poori Masala

Wheat Flour - 1 1/2 cups

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 a 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 piece, 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 cups Water and required Salt. Mix thoroughly and cook covered until the Potatoes are completely done and begin to crumble.

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

Turn off heat and keep covered until ready to serve.