Kandvi

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Ingredients

Besan flour 1 cup

Sour buttermilk 1 cup

Green chillies 3nos
Ginger 1inch cube
Turmeric powder 1/4 tsp
tamarid/lemon juice if required
Salt
white til 1 tsp
grated coconut 2tsp
chopped corianger leaves 2tsp

Preparation
Make a paste of green chillies and ginger. Mix Besan, butter milk, salt, turmeric powder, ginger-chilli paste without any lumps. Heat the mixture in a pan till paste consitency. Spread this in a plate or aluminium foil. Cut them along one direction. Make a roll from each long strips.
Heat oil, splutter mustard and til. Garnish the rolls with the seasonings, coriander leaves and coconut.

Kothu Paratha

Ingredients

Onion 1 finely chopped

Tomato 2 finely chopped

Green chilles 3 chopped

Chilli powder 1/2 tsp

Garam Masala 1/2 tsp

Salt as required

oil 2 tsp.

Chopped coriander leaves

Frozen Parathas 3nos thawed and cut in pieces.

Preparation.

Add oil in kadai, fry green chillies, onions. When onion turns brown add tomatoes, stir till the tomatoes becomes mushy, add chilli powder, garam masala, salt, cut parata pieces. Stir till masala gets coated with the pieces and becomes dry. Garnish with coriander leaves.

Spinach-Veg Stuffed Paratha

Ingredients
Grated carrots 1/2 cup
Grated cauliflower 1/2 cup
Boiled mashed potato 1/2 cup.
Green chilles finely chopped as required
Garam masala as required (optional)
Salt as required.

Oil 1 tbl spoon.

Preparation
Heat tea spoon of oil, fry the green chilles and carrot.
Add the salt, stir fry till all the water content in the carrot evaporates
Add the mashed potato and gram masala, stir till everything gets mixed evenly.

Dough preparation
Spinach 2 cups washed throughly
Wheat flour as required
salt as required

cook the spinach in a pan, draining all the water. Run the cooked spinach through the mixer, use this spinach puree to knead atta instead of water.

Paratha Preparation
Divide the dough and stuffing to lemon sized ball.
Flaten the atta into small chapathis.
Keep the stuffing in middle f chapathi, wrap the chapathi around the stuffing to make a ball.
Roll the balls and shallow fry them on tava.

Variations: other vegetables which I have used grated beetroot, chopped spinach, radish.