• 2 cups   whole wheat flour

• 1/2 cup  moong daal

• 1/2 cup channa daal

• 1 cup minced meat

• 3 cardamoms crushed

• 6 peppercorns

• 4 cloves

• 1/2 tsp cummin seeds

• ½ tsp Garam masala

• 2-3  Finely cut green chillies

• Oil for frying

• salt to taste

Instructions
1. Soak the daals overnight.
2. Drain and grind to make a paste.
3. Rub a little ghee into the flour and salt. Gradually mix in enough water to make stiff dough.
5. Grind the cloves, peppercorns, cardamoms and cummin seeds.
6. Heat a teaspoon of ghee and fry the daal paste, ground masala and salt. Then fry minced meat adding a bit of salt, garam masala and green chillies to it.
7. Knead the flour dough and divide into balls. Flatten and put in a portion of daal and minced meat filling.
8. Close up and roll out into thick round puris.
9. Deep fry in oil till it bgins to turn golden.
Note: Serve with any kind of chutney

Kachoris

Ingredients:

2 cups cooked rice

1 & 1/2 cups rice flour

salt to taste.

Method:

* Mix rice , flour and salt together in a thali or use a mixie … adding a lil water at a time and knead the dough of medium consistency

* Take a lime sized portion of the dough and roll out a roti as you normally would . The edges will not be as smooth as a regular wheat roti so flatten it with your hand or use a sharp round steel lid to smoothen the edges and cut the rough edge.

* Heat a tave or pan and  cook the roti on it… both sides for 2-3 minutes each.

* Roast the roti on direct flame till it puffs out taking care to see that it does not burn too much.

* Make the rest of the rotis in a similar way.

For crisper rotis you can add a little more rice flour while kneading.

Boneless chicken, cut into 3″ strips 1/2 kg
Chilli garlic sauce 2 tbsp
Hot sauce 2 tbsp
Garlic paste 2 tsp
Bread crumbs 3 1/2 cups
Paprika powder 2 tsp
Salt to taste
Oil for frying

Batter

White flour 1 cup
Milk 1/2 litre
Water 1 cup
Salt to taste

Instructions

1. In a bowl, mix chilli garlic sauce, hot sauce, garlic paste and salt.
2. Mix well and marinate the chicken in this mixture for 45 minutes.
3. Separately, mix the bread crumbs and paprika powder.
4. Now prepare a thick batter by combining flour, milk, salt and water.
5. Dip the chicken fingers in the prepared batter, then roll in bread crumbs.
6. Fry on low heat till they turn golden brown and crisp.
7. Serve hot with chilli sauce, ketchup or chutney.