Chapatti

Wheat Flour - 2 cup + for spreading

Butter - ½ tbsp. + for serving

Salt

Oil

In a food processor add the Wheat Flour along with Butter and required Salt. Run the processor for 30 seconds until the ingredients are just combined. Adding little Water at a time run the food processor until the Dough is kneaded soft and smooth. Smear the Dough with Oil and let rest for about 20 minutes.

Make small balls with the Dough and spread them into small discs. Sprinkle Flour on the Dough while spreading as needed to prevent the Dough from sticking to the Surface.

Heat a griddle on medium heat. Place the rolled Dough on the hot griddle. When small air pockets begin to form flip the Dough. Keep on flipping and cooking until the Dough is cooked through on both sides. Transfer the Chapatti to a serving platter and smear with Butter. Keep closed until ready to serve.

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.

Chicken Masala Sandwich

Oil - 2 tbsp.

Onion - 1, diced

Green Chilli - 2, diced

Ginger Garlic Paste - 2 tsp

Turmeric - 1 tsp

Chilli Powder - 1 tsp

Fennel Powder - 1 tsp

Garam Masala - 1 tsp

Salt

Pepper

Chicken - 1 lb., grilled and sliced (seasoned with Salt, Pepper, Turmeric, Chilli Powder and Lime juice)

Cilantro

Lime Juice

Bread - sliced

Butter

Heat Oil in a medium pan. Saute Onion and Green Chilli until translucent. Add Ginger Garlic paste and cook until the raw smell goes away. Season the mixture with Turmeric, Chilli, Fennel, Garam Masala, required Salt and Pepper. Saute until the raw masala smell goes away. Add the grilled Chicken and mix well. Cook Closed for 5 min. Turn off heat and add in Cilantro and Lime Juice. Keep closed.

Toast Bread slices with Butter. Top one slice with the Chicken Filling followed by closing the Sandwich with another slice of Bread.

Enjoy warm!