[www.keralites.net] Yum parothas and rolls!

Egg Parotha Ingredients Whole-wheat flour (atta) 2 cups Salt to taste Eggs 10 Onion, chopped 1 small Green chillies, chopped 2 Fresh coriander leaves, chopped 2 tablespoons White pepper powder � teaspoon Oilto fry Method 1.Sieve whole-wheat flour with salt into a bowl, add sufficient water and knead to a soft dough. Cover with a muslin cloth and set aside. 2.Boil four eggs in sufficient salted boiling water for ten to twelve minutes. When cool, peel and grate the boiled eggs. Lightly beat the remaining six eggs with a little salt and set aside. 3.In a bowl combine grated eggs, onion, green chillies, coriander leaves, white pepper powder and salt and mix well. Divide into eight portions. 4.Divide dough into eight portions and make pedas. Roll out each peda into a big round chapatti, place one portion of egg mixture in the center. Fold in the sides to make a square. Further roll into a thick square parantha. 5.Heat a non-stick pan and place the parantha on it. Cook for a minute and turn the paratha. Pour some more beaten egg over and drizzle oil. Slowly turn over and pour a little more of the beaten egg so that the parantha is covered with egg on all sides. Gently fry on low heat till all the sides are golden and crisp. 6.Serve hot. Kathi roll Ingredients Refined flour (maida) rotis 4-6 Boneless chicken cubes 300 grams Ginger paste � tablespoon Garlic paste � tablespoon Saltto taste Oil 2 tablespoons Roasted cumin powder � teaspoon Coriander powder � teaspoon Red chilli powder � teaspoon Chaat masala � teaspoon Onions, sliced2 medium Carrot, cut into strips1 medium Green chutney 4-6 tablespoons Fresh coriander leaves, chopped 2 tablespoons Method 1.Mix ginger paste, garlic paste and salt and marinate chicken cubes in it for an hour preferably in the refrigerator. 2.Heat oil in a pan and saut� chicken cubes till done. Add roasted cumin powder, coriander powder, red chilli powder, chaat masala and salt. 3.Mix sliced onions and carrot strips. 4.To make kathi rolls, put one teaspoon of oil on a tawa and lightly heat the rotis. 5.Smear each roti with one tablespoon of green chutney, place six to eight pieces of cooked chicken and sprinkle with remaining green chillies and coriander leaves. Spread a spoonful of onion and carrot mixture on the roti and sprinkle salt. Roll the roti tightly over the stuffing and serve. Note: You can use paneer or potato cubes instead of chicken to make Vegetarian Kathi Roll. Papdi chaat Ingredients Crisp flat puris (maide ki papdi) 20 Potatoes, boiled and thinly sliced 2 medium Onion, chopped 1 large Sweet tamarind chutney 2-3 tablespoons Green chutney 2 tablespoons Lemon juice 1 teaspoon Roasted cumin powder 1 teaspoon Chaat masala 1 teaspoon Rock salt� teaspoon Yogurt, whisked and chilled � cup Sev 1 cup Pomegranate pearls 2 tablespoons Fresh coriander leaves, chopped2 tablespoons Method 1.Arrange the papdis on a serving dish. Spread potatoes on them neatly then spread onion on top. 2.Drizzle tamarind chutney and green chutney on each papdi. 3.Sprinkle lemon juice, roasted cumin powder, chaat masala and rock salt. Drizzle yogurt. 4.Top up with sev, pomegranate pearls and coriander leaves and serve immediately. Spring dosa Ingredients Dosa batter 4 cups Oil 4-5 tablespoons Onion, thinly sliced 1 medium Carrots, grated2 large Green capsicum, seeded, cut into thin strips 1 large Cabbage, finely shredded� small Light soy sauce� tablespoon White pepper powder � teaspoon Sichuan sauce 1 tablespoon MSG (optional) � teaspoon Salt to taste Bean sprouts � cup Spring onion greens, finely chopped � cup Method 1.To make the filling heat two tablespoons of oil in a wok, add onion, carrot and green capsicum and stir-fry for half a minute. Add cabbage and continue to stir-fry for a minute. Add soy sauce, white pepper powder, Sichuan sauce, MSG and salt to taste. 2.Add bean sprouts and spring onion greens and stir-fry for about half a minute. Remove and cool the filling to room temperature. 3.Heat and season a dosa tawa. Place a ladleful of dosa batter on the tawa and spread evenly to make a medium sized dosa. Drizzle half a teaspoon of oil around the dosa and cook on low heat for a minute. 4.Place a generous amount of filling on the dosa and spread evenly. Continue to cook till the under side turns golden. 5.Roll up the dosa tightly and serve cut into pieces cut at a slant. 6.Prepare the remaining dosas in the same way and serve.

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