Chawal ke Attay aur Makai Ke Attay Ki Roti-My Mom's Way/ Rice Flour and Cornflour Flat Bread

Chawal ke Attay aur Makai Ke Attay Ki Roti-My Mom's Way/

Rice Flour and Cornflour Flat Bread

Hi Friends,

Tradition food cant be replaced by any of the fast food in the world.  Nobody can beat the taste of the food made traditional way specially bu our mom and grand mothers. Even today i am trying to learn the method of making Makki/Rice flour chapati the way my mom use to make. I never succeeded. So i asked my mom to do this favor and requested her to make the two most famous food of PUNJAB- Makki ki roti with Sarso ka Saag. 

She agreed and made these two delicacies specially for my blog. Will post sarso ka Saag in another post. Till now enjoy Mom's handmade food.

Ingredients:-
Rice Flour/Chaawal ka Atta-2 cup
Corn Flour/Makai/Makki ka Atta- 1 Cups
Ajwain/Carom seeds- 2 tsp (optional-see notes)
Salt- optional (see notes)
Water- As Required

Method:-

Take all your ingredients

Add little water at a time and start mixing

and mixing 

and mixing

within seconds she made the dough

now make a log with it

pinch out a big ball size dough

apply little water on your hands and flatten it

i never knew how to do this

see how she flaaten it with her hands withing seconds

Place it on a heated tawa
(this roti is made by my mom which vanished as soon as it cooked, other clicks are from roti made by me)

cook from both sides
be careful while turning it as its very delicate

i use to apply ghee while cooking them, you can skip this part

Cooked from both sides

Ready to serve

I Enjoyed it traditional way 
With Sarso ka saag and white butter

Notes:-

1. You can adjust the ratio of flour as per your liking. I like Rice Flour more so i add 2 cups rice flour and 1 cup corn flour.
2. You can add 1/2 tsp carom seeds for more flavorful chapati.
3. You can also add salt in the flour but i always use to serve few roti/flat bread with loads of ghee/clarified butter and shakkar (its like jeggary flour :) don't know how to explain)

Hope you will like it

Love

PariCash

Gobi Pakora/ Gobhi ka Pakora/ Cauliflower Fritter/ Besan aur Chawal ke sath Gobi Ke Pakoray/ Cauliflower Fritter with Rice and Chickpea Flour

Gobi Pakora/

Gobhi ka Pakora/

Cauliflower Fritter/

Besan aur Chawal ke Attay ke Gobi Pakoray/

Cauliflower Fritter with Rice and Chickpea Flour

Hi Friends,

Do you enjoy Pakoras/fritters, in chilly winters with hot piping tea or coffee. I know people are drooling there. Nobody can say NO to these pakoras. I made these pakoras on Christmas evening specially for kids. They kept on asking for more and more. 

These pakoras are crisp from outside and soft from inside. Using both flours gave them a unique taste and crispness. You can use only one flour to make them regular pakoras but believe me make once this way you will never take u-turn. Rice flour will give them crispness. Adding rice flour will increase your time for frying as it will take bit more time to fry properly and turn brown. But efforts worth it. Try them guys you will relish them as we did.

If you want to make it for party/get-together.

1. Follow the process and fry the pakoras only 70% and cool them completely, pack in a airtight container and store them in fridge (not freezer). Take one hour before the party and fry them again. It will take hardly anytime to make and serve them.
2. To fasten up the process make small pieces of vegetable like one inch thick. It will take you few minutes to fry a batch.

Ingredients:-
Cauliflower- 1 big cut in florets
Chickpea flour/Besan-1.5 cups
Rice Flour- 1/2 cup
Cumin Seeds- 2 tsp
Red chilly pdr- 1 tsp
Salt- as per your taste
Water- to make batter
Oil- for frying
Chaat Masala- as needed
Tomato Sauce- as needed

Method:-

Take all your ingredients

and cauliflower cut in florets

Take both flours+red chilly pdr+salt in a sieve

Sieve them altogether for a uniform mix

Now take cumin seeds

Crush them

Take all sieved ingredients in a bog bowl

Add water slowly 

Make a smooth batter

add crushed cumin seeds

Mix well

Everything ready

Heat oil in a big pan or kadai

Take a floret

Dip in batter

slowly slip in hot oil
(see its not sizzling so oil in not ready to fry)

It should sizzle like this when dropped in oil
It means oil is ready to fry

DONE 

 Now throw in some florets together in batter

Drop them in oil one by one
(Fry on medium heat)

they will start floating on the top

See all turning brown and beautiful

Remove

Remove on a kitchen towel or tissue to remove excess oil

READY TO SERVE

Sprinkle some chaat masala

or enjoy with tomato sauce

Crunchy Crispy Pakorasssss

Notes:-

1. You can use only one flour for these pakoras/fritters but mix of these flours will give a unique taste and crunch.
2. You can skip cumin seeds if you don't like it.
3. Heat oil first and then keep flame on medium to fry pakoras.
4. People use to lightly boil cauliflower before making pakoras but trust me its absolutely not required.

Hope you will like it

Love

PariCash