Blueberry pancake...

INGREDIENTS:

1/2 cup all purpose flour.

1 egg.

1/2 tsp baking powder.

1/4 tsp salt.

1/2 tsp sugar.

1/2 cup milk.

1/4 cup blue berries.

1 tsp coconut oil.

METHOD:

Combine all the dry ingredients in a large bowl. Add egg, oil, milk, and blend with whisk thoroughly. Stir in the blue berries and mix well. Set aside for at least 15 minutes. Pour one big spoon full of the batter onto a hot, lightly oiled skillet. Cook until bubbles appear. Turn over and cook on the other side. Serve with butter and syrup.

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Tomato jam...

INGREDIENTS:

Tomatoes - 5.

Sugar - 1 cup. (can be increased or decreased depending up on the sweetness).

Tomato extract - few drops.

METHOD:

Bring a saucepan of water to a boil. Immerse the tomatoes in the boiling water for 30 seconds to one minute. Take the tomatoes out of the water and place them under cold running water. Peel of the skin and cut the tomatoes half crosswise and squeeze out the seeds. With the blender, blend the pieces till smooth. Place in a large saucepan with sugar. Bring it to a full rolling boil. Boil hard, stirring constantly, till the mixture thickens. Remove from heat. Let it cool. Store the jam in a dry container.

If refrigerated, it will stay fresh up to 6 months.

To keep for long period add a dash of potassium meta bi sulphite (K.M.S) and mix thoroughly when its cold.

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Oats puttu...

INGREDIENTS:

Quick or rolled oats - 2 cups.

Salt - 1/2 tsp.

Grated coconut - 1/2 to 3/4 cup.

Water to sprinkle.

METHOD:

Grind the oats coarsely in the grinder. Place that in the work bowl of the food processor with salt. Add water through the feeding tube and pulse it for 10 to 15 times, until it becomes bread crumbs consistency.

Fill the puttu maker, starting with grated coconut and some oats mix, in alternate layers. Steam for about 3 to 4 minutes and serve hot with chick peas curry or any meat curry.

VARIATIONS:

1. Add 3 to 4 table spoons of almond flour and flax seeds flour to the above ingredients and make puttu.

2. Add one cup wheat flour with the oats flour and make puttu.

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Wheat puttu:

INGREDIENTS:

1 cup wheat flour.

1/2 tsp salt.

1 tbsp ground barley.

2 tbsp ground flax seeds.

3 tbsp almond flour.

1/2 cup grated coconut.

Water to sprinkle.

METHOD:

Combine all the dry ingredients in the work bowl of the food processor. Add water through the feeding tube and pulse it 10 to 15 times or process thoroughly until there is no wet balls in it.

Fill the puttu maker starting with coconut then the puttu mix, in alternate layers. Steam the puttu for 4 to 5 minutes. Serve hot with sugar and plantain or any meat curry.

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All purpose flour puttu:

INGREDIENTS:

1 cup all purpose flour.
1/2 cup grated coconut.
1/4 tsp salt.
1/4 cup raisins.
Hot water to sprinkle.

METHOD:

Steam the flour. Sieve the steamed flour and process in the food processor with salt. Add the hot water through the feeding tube and pulse it 10 to 15 times. Process thoroughly until there is no wet balls in it. Add the raisins and mix.
Fill the puttu maker by starting with grated coconut, then the flour mix, in alternate layers. Steam the puttu for 4 to 5 minutes. Serve hot with any meat curry.

VARIATIONS:
Add 2 table spoons of chopped walnuts or cashews to that flour mix instead of raisins and make puttu.

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Corn puttu...

INGREDIENTS:

Corn flour - 1 cup.

Salt - 1/2 tsp.

Fresh corn (without cob) - 1/2 cup.

Grated coconut - 1/2 cup.

Water to sprinkle.

METHOD:

Combine the dry ingredients in the work bowl of the food processor. Add little water through the feeding tube and process it, until it has no wet balls. Add the fresh corn and mix thoroughly.

Fill the puttu maker with grated coconut and puttu mix, in alternate layers. Steam for about 4 to 5 minutes. Serve hot with any meat curry.

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Ragi puttu:

INGREDIENTS: 

Ragi flour - 1 cup. 

Salt - 1/4 tsp. 

Grated coconut - 1/2 cup.

Enough water to sprinkle. 

Chopped cashew nuts - 2 tbsp. METHOD:

Mix the ragi flour and salt. Sprinkle water and mix thoroughly until there is no wet balls. Add the chopped nuts and mix well. Fill the puttu maker by starting with grated coconut and puttu mix repeatedly, ending with grated coconut. Steam for about 4 to 5 minutes. Serve hot with sugar and plantain. 

VARIATIONS: 

Add 2 to 3 tablespoons of sliced almonds or chopped walnut to the puttu mix, instead of cashew nuts and make puttu. 

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Almond flour puttu...

INGREDIENTS:

Almond flour - 1/2 cup.

Rice flour - 1/2 cup.

Salt - 1/4 tsp.

Water to sprinkle.

Grated coconut - 1/2 cup.

METHOD:

Combine both flours and salt. Sprinkle water and mix thoroughly until there is no wet balls.

If using food processor, combine all the dry ingredients in the work bowl and add water through the feeding tube. Pulse it 10 to 15 times or until there is no wet balls in it.

Fill the puttu maker with grated coconut first and then some puttu mix, in alternate layers. Steam that for about 4 to 5 minutes. Serve hot with any meat curry, egg curry, chickpeas curry or sugar and plantain.

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Cauliflower with potato and peas...

INGREDIENTS:

1/2 cauliflower, chopped.

1 potato, diced.

1/2 cup peas.

1/8 tsp ground nutmeg.

1/8 tsp ground black pepper.

1/8 tsp cumin powder.

2 green chilies, chopped.

1 sprig curry leaves.

2 tbsp Olive oil.

1/2 tbsp grated ginger.

5 Garlic cloves, sliced.

1/2 tsp turmeric powder.

1/2 tsp mustard seeds.

Salt to taste.

METHOD:

Heat oil, add mustard seeds and curry leaves. When it crackles add sliced garlic, ginger and green chilies. Saute. Stir in all ground spices. Add the vegetables, salt, little water and mix well. Cover and cook on medium heat for 5 minutes. Cook for another 5 minutes, uncovered, stirring occasionally, until its soft and tender. Serve hot.

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Beef curry...

INGREDIENTS:

Lean beef - 2 lbs.

Onion - 2 large, sliced.

Tomato - 2, diced.

Bay leaf - 2.

Cardamom - 4.

Cloves - 6

Cinnamon - 2 inch piece.

Fennel seeds - 1 tsp.

Anise star - 1.

Garlic - 8.

Ginger - 2 inch size.

(Or 2 tbsp Ginger garlic paste)

Turmeric powder- 1/2 tsp. 

Chili powder - 1 tsp. (Can be increased or decreased)

Coriander powder - 1tsp.

Green chilies - 4 (more or less)

Olive oil or Coconut oil-3 tbsp.

METHOD:

Heat oil, add bay leaf, cardamom, fennel seeds, cloves, cinnamon stick, anise star and fry.

Add sliced onion and saute. When it turns clear add diced tomato, salt and saute for few minutes, till its soft. Add grated ginger and garlic. Gradually add turmeric powder, chille powder, and coriander powder.  Stir in the meat, salt and mix well. Cover and cook on medium heat until the meat is cooked. 

Or pressure cook for 2 minutes.

Once the pressure is released, open, cook  uncovered, till the gravy is thickened. 

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Yogurt curry...

INGREDIENTS:



Yogurt - 1 cup.

Grated coconut - 1/2 cup.

Cumin seeds - 1 tsp.

Turmeric powder - 1/2 tsp.

Garlic cloves - 2.

Pearl onions - 4.

Salt to taste.



TO TEMPER:



Oil - 2 tbsp.

Mustard seeds - 1/2 tsp.

Red chilies - 3.

Curry leaves - 1 sprig.



METHOD:



Grind the grated coconut, cumin seeds, turmeric powder, garlic, with little water to a very fine paste. Mix together with yogurt, and add some more water if its thick.

Heat oil, add whole red chilies, curry leaves and mustard seeds. When seeds crackle, add the ground mixture and mix well. Heat to simmering point over medium heat, stirring gently. Bring to boiling point, mix well with salt and serve.



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Cucumber and Zucchini curry...

INGREDIENTS:

1 small cucumber.

1 small zucchini.

1/2 tsp cumin seeds.

1 tsp turmeric powder.

3-4 pearl onions.

1/2 cup grated coconut.

1 green chili.

1 cup yogurt.

Salt to taste.

TO TEMPER:

Coconut oil - 2 tbsp.

Mustard seeds 1/2 tsp.

Curry leaves - 1-2 sprigs.

Red chilies - 3-4.

METHOD:

Wash and cut the cucumber and zucchini in to small pieces. Mix together half the turmeric, salt and vegetable pieces with adequate water and cook. Meanwhile grind together coconut, cumin seeds, pearl onions,green chili and turmeric powder with little water to a very fine paste. Mix together with beaten yogurt. When the vegetables are cooked add the mixture. Heat to boiling point over medium heat, stirring gently. Do not allow to boil. Remove from heat.

For tempering:

Heat oil and add the mustard seeds, curry leaves and red chilies. When it crackles pour over curry. Add salt, stir well and use.

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Puri (B)

INGREDIENTS: 

Wheat flour - 1 cup. 

All purpose flour - 1/4 cup.

Flax seed flour - 2 tbsp. 

Barley flour - 2 tbsp.

Salt - 1/2 tsp. 

Olive oil - 1 tbsp.

Water to mix. 

Oil to deep fry. 

METHOD: 

Process the flours, salt and oil in the food processor with dough blade. Add water through the feeding tube as fast as the flour mixture absorbs it. Once the dough cleans the sides of the work bowl and forms a ball, process for few more seconds to knead the dough.

 Divide into even sized balls. Flatten and roll out into small rounds. Heat oil. Deep fry the puris. When puffed up turn over and fry, till light brown. Drain on paper towel. Serve hot with potato curry or any meat curry. Or sprinkle powdered sugar on top and serve hot.

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Sweet Puri...

Make basic puri. 

Drain on paper towel and sprinkle powdered sugar on top. Serve hot.

Puri:

INGREDIENTS:

1 Cup wheat flour.

1 tbsp unbleached all purpose flour.
1/4 tsp salt.
Water to mix.
Oil to fry the puris.

METHOD:

Sieve flour. Prepare a stiff dough with salt, flours and water. Knead well, till soft.

Divide into even sized small balls. Roll out to 4" diameter.

Heat oil. Deep fry the puris. When puffed up, turn over and fry, until light brown. Drain on paper towel and serve hot.

Chicken patties...

INGREDIENTS:

Boneless chicken breast - 1 lb.

Onion, finely chopped - 1/4 cup.

Grated ginger - 1 tbsp.

Chicken masala - 1/2 tbsp.

Green chili, finely chopped - 2.

Dry bread crumbs - 3/4 to 1 cup.

Cilantro leaves - 4-5 sprigs.

Egg - 1.

Salt - 1 tsp.

Oil to fry.

METHOD:

Grind the chicken pieces finely. Add the chopped onion, ginger, chicken masala, green chilies, 3/4 cup of bread crumbs, cilantro leaves, egg and salt. Mix thoroughly. Divide into equal size balls, (around 20) and flatten like patties. Roll the patties in remaining bread crumbs to coat completely.

Heat oil and fry patties for 8 to 10 minutes till crisp and golden brown.

Or bake in the toaster oven at 375 degrees for 10 to 15 minutes until its cooked.

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Mushroom with yellow split peas...

INGREDIENTS:

Baby Portabella mushroom - 1 lb, sliced.

Yellow split peas - 1/2 cup.

Grated coconut - 1/2 cup.

Turmeric powder - 1/2 tsp.

Cumin seeds - 1 tsp.

Garlic - 4 to 5.

Mustard seeds - 1 tsp.

Curry leaves - 2 sprigs.

Salt to taste.

Olive oil - 2 tbsp.

Green chilies - 2, seeded.

METHOD:

Cook the yellow split peas and set aside.

Grind together the grated coconut, turmeric powder, cumin seeds, garlic, green chilies, coarsely without water.

Heat oil, add mustard seeds and curry leaves. When it crackles, add the coconut mixture and sliced mushrooms, mix well, cover and cook. When its half cooked, add the cooked peas, salt and cook, stirring occasionally, till the mushrooms are soft.

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Sweet stuffed chapati...

INGREDIENTS FOR THE FILLING:



1/4 cup green gram or red gram.

1/4 cup desiccated coconut.

1/4 to 1/2 cup brown sugar.

1/4 tsp powdered cinnamon.

1/2 tsp powdered cardamom.



FOR THE CHAPATI:



1 to 1 1/2 cup wheat flour.

1/2 tsp salt.

1 tbsp olive oil.

Water to mix.



METHOD:



Combine wheat flour, salt, oil and water and prepare a soft dough. Set aside.

Cook the grams. Add powdered spices, desiccated coconut and brown sugar. Mix well. Let it cool.

Divide the flour dough into even sized balls. Flatten and roll out using flour for dredging. Spread some prepared filling on one chapati, cover with another. Bind edges with little water. Put on a hot griddle. Turn over. Cook on both sides till brown and crisp. Smear with little ghee or olive oil if desired.



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Strawberry chicken...

INGREDIENTS:

Boneless chicken pieces - 1 lb.

Sliced strawberries - 8 oz.

Medium sized onion - 1, sliced.

Grated ginger - 1 tbsp.

Grated ginger - 1 tbsp.

Meat masala - 1 tsp.

Red chili powder - 1/2 tsp.

Green chilies - 3 to 4, seeded and sliced.

Curry leaves - 2 to 3 sprigs.

Olive oil - 2 to 3 tbsp.

Salt to taste.

METHOD:

Clean and cut the chicken in to boneless pieces.

Heat oil. Fry sliced onion, gradually add grated ginger and grated garlic and saute. Add sliced strawberries, stir constantly till its soft. Add the chili powder, meat masala and chicken pieces, mix, cover and cook for 10 minutes, on medium fire, stirring occasionally. Add salt, sliced green chilies and curry leaves. Cook for another 10 minutes, uncovered, stirring occasionally. Remove from heat and serve hot with paratha.

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Sweet chapati...

INGREDIENTS:

1/2 cup split green gram or yellow split peas.

1/2 cup sugar.

1/4 tsp cardamom powder.

1 cup wheat flour.

1/4 tsp salt.

1 tbsp oil.

Water to mix.

1/4 tsp saffron or yellow food color or turmeric powder.

Ghee to smear.

METHOD:

Cook the split green gram with enough water. When the gram is cooked add cardamom powder and sugar. Mash well. Stir constantly on medium flame , until its thick.

Combine wheat flour, salt, oil, saffron with enough water and make a soft dough. Knead well. Divide in to even sized balls. Flatten. Put in a spoon full of the gram mixture and pinch the edges, to enclose the filling. Roll out using little flour. Fry both sides on a hot griddle. Smear with little ghee and serve.

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Ragi flour chapati...

INGREDIENTS:

Ragi flour - 1 cup.
Water - 1 1/4 cups.
Salt - 1/4 tsp.

METHOD:

Pour water in a saucepan and bring it to a boil. Add salt. When it starts boiling, reduce flame and add flour in the center as a heap. Cover and cook for 2 to 3 minutes. Remove from fire and mix thoroughly. When it cools down to bearable temperature, knead to smooth dough.
Divide into even sized balls and roll out as chapatis or using chapati press. Fry both sides on a hot skillet. Serve hot with honey butter or meat curry.

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Rice flour chapati...

INGREDIENTS:

1 cup rice flour.
1 1/4 cup water.
1/4 tsp salt.

METHOD:

Pour water in a saucepan and bring it to boil. Add salt. When it starts boiling, reduce flame and add flour in the center as a heap. Cover and cook for 2 to 3 minutes. Remove from fire and mix thoroughly. When it cools down to bearable temperature knead to smooth dough. Divide into even sized balls and roll out as chapatis or using chapati press. Fry both sides on a hot skillet. Serve hot with any meat curry.

Gram chapati: (B)

INGREDIENTS:

1/4 cup cooked gram.
1 cup wheat flour.
1 tbsp curry powder or sambar powder.
1/2 tsp chili powder.
1/2 cup finely chopped onion.
4-5 sprigs, cilantro leaves (finely chopped).
2 tbsp olive oil.
1/4 tsp garlic powder or 1 tsp grated garlic.

METHOD:

Heat oil, add chopped onion and fry. Add grated garlic, curry powder, chili powder, chopped cilantro leaves, and saute. Add the cooked gram and mix well. Remove from heat and let it cool. Add the wheat flour, salt and enough water to mix and make a soft dough. Divide in to even sized small balls. Flatten and roll out in to rounds. Fry on hot griddle, turn over and cook the other side. Smear with little ghee, if desired. Serve with any meat curry.

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Gram chapati: (A)

INGREDIENTS;

Split green gram or lentil or split red gram or black gram - 1/2 cup.
Wheat flour - 1 to 1 1/2 cups.
Salt - 1/2 tsp.
Water to mix.
Olive oil - 1 tbsp.

METHOD:

Cook the gram and let it cool. Add the wheat flour, salt, oil to that and mix. Add water if necessary. Knead well. Divide in to even sized balls. Roll out in to rounds, using little flour. Heat griddle, fry the chapati on both sides till golden brown. Smear with little ghee, if desired.

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Sugar cookies...

INGREDIENTS:

All purpose flour -2 cups.

Butter or shortening - 1/2 cup.

Sugar - 1 cup.

Egg - 1.

Vanilla - 1 tbsp.

Baking soda - 1/2 tsp.

Salt - 1/4 tsp.

Colored sugar or granulated sugar, for dredging.

METHOD:

Heat oven to 350 degrees. In large bowl, beat sugar and butter on medium speed until light and fluffy. Stir in vanilla and egg. Combine the dry ingredients, and add to that mixture. Mix well. Shape dough by teaspoonfuls into balls. Coat the balls with colored sugar, place on the cookie sheet, 2 inches apart. Flatten with bottom of the glass cup. Bake 10 to 11 minutes or until set. Remove from cookie sheet to cooling rack.

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Meat stuffed chapati...

INGREDIENTS FOR THE CHAPATI;

Wheat flour - Around 2 cups.
Salt to taste.
Olive oil - 1to 2 tbsp.
Water to mix.

FOR THE STUFFING;

Ground beef or lamb - 1 lb.
Onion, finely chopped - 1/2 cup.
One medium sized potato.
Grated ginger - 2 tbsp.
Meat masala or garam masala - 1 tbsp.
Green chilies - 2 to 3 , finely chopped.
Peas - 1/4 cup.
Olive oil 1 tbsp.
Cilantro leaves - 5 to 6 sprigs, finely chopped.

METHOD:

Sieve flour. Add oil, salt and water. Prepare a stiff soft dough. Knead well. Keep it aside.

Meanwhile prepare the filling. Cook the ground beef, potato and peas separately. Mash the potato.

Heat oil. Add onion and fry, till it turns clear. Add grated ginger, chopped green chilies and chopped cilantro leaves. Saute. Add the garam masala, cooked ground beef and cooked peas. Stir constantly for a minute or till dry. Add salt and mashed potato and mix thoroughly. Remove from heat and set aside.

Divide the prepared dough in to small balls. Roll out in to even sized rounds, spread some prepared filling on one. Cover with another chapati. Bind edges with little water. Fry on hot griddle. Turn over and fry both sides and serve hot.



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Mixed vegetable stuffed chapati...

Same ingredients as the mixed vegetable chapati.

Instead of mixing the flour with the vegetables, use the sauteed vegetable mixture as filling.

Make a stiff dough with the flour, salt and water. Divide in to small balls. Roll out in to even sized rounds. Spread some prepared vegetable filling on one, cover with another, bind edges with little water or milk. Roll out little more. Cook on a hot griddle, turn over and cook on both sides and smear with ghee if, desired.

Mixed vegetable chapati:

INGREDIENTS:


Wheat flour - 1 1/2 cups.


Water to mix.



Chopped cauliflower - 1/4 cup.


Grated carrots - 2 tbsp.


Peas - 2 tbsp.


Chopped beans - 2 tbsp.


Chopped cabbage - 2 tbsp.


Chopped broccoli - 1/4 cup.

Asparagus - 2, chopped.

sliced onion 1/4 cup.

Green chilies - 2, seeded and chopped.


Cumin powder - 1/2 tsp.


Turmeric powder - 1 tsp.


Coriander powder 1/2 tsp.


Garlic powder 1/2 tsp.


Extra virgin Olive oil - 2 to 3 tbsp.


Salt - 1 tsp.


Chopped cilantro leaves - 1/4 cup.


METHOD:


Heat oil. Saute all the vegetables. Add turmeric powder, cumin powder, garlic powder, coriander powder and chopped green chilies, salt and mix well. Saute for two more minutes. Let it cool.


Sieve flour and add to that. Add salt, little water and mix thoroughly. Knead well and divide in to small balls. Flatten and roll in to chapatis. Cook both sides on a hot griddle, smear with little oil or ghee, if desired.




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Spinach chapati...

INGREDIENTS:


1/2 cup chopped spinach.


1 cup wheat flour.


2 tbsp olive oil.


2 tbsp yogurt.


1/2 tsp salt.


Water to mix.


METHOD:



Combine all the ingredients, except water in the work bowl of the food processor. Pulse 2, 3 times. Add water through the feeding tube as fast as the flour mixture absorbs it. Once the dough cleans the sides of the work bowl and forms a ball, process for few seconds to knead the dough. Divide in to small even sized balls. Flatten and roll into round shape. Fry both sides on hot griddle. Smear with little oil or ghee, if desired.



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Carrot chapati...

INGREDIENTS:



Grated carrot - 1/2 cup.


Wheat flour - 1 cup.


Extra virgin olive oil - 1 to 2 tbsp.


Yogurt - 2 tbsp.


Cilantro leaves(coriander leaves) - 2 to 3 sprigs, chopped.


Salt - 1/2 tsp.


Water to mix.


METHOD:



Sieve flour. Process the flour and oil in the food processor with dough blade. Add grated carrots, yogurt, salt, chopped cilantro leaves. Pulse once or twice. Add water through the feeding tube as fast as the flour mixture absorbs it. Once the dough cleans the sides of the work bowl and forms a ball, process for few seconds to knead the dough. Divide in to small balls. Flatten and roll out in to round shapes. Fry both sides on hot griddle. Smear with little oil or ghee, if desired.



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Potato stuffed chapati...

INGREDIENTS FOR THE STUFFING:



Cooked and mashed potato - 1 1/2 cup.

Chopped onion - 3/4 cup.

Grated ginger - 1 tbsp.

Finely chopped green chilies - 2 tbsp.

Curry leaves - 1 sprig, finely chopped.

Olive oil - 2 tbsp.

Mustard seeds - 1/2 tsp.

Salt to taste.

Turmeric powder - 1/2 tsp.

Cumin powder - 1/4 tsp.

Garam masala - 1/2 tsp.



FOR THE CHAPATI...



1 1/2 cup wheat flour.

1/4 tsp salt.

water to mix.



Method:



Heat oil. Add mustard seeds, curry leaves, grated ginger, chopped onion, green chilies and fry. Stir in the turmeric powder, cumin powder and garam masala. Mix well. Add the mashed potato, salt and mix thoroughly. Keep it aside.



Make a stiff dough with wheat flour, salt and water. Divide in to small balls. Roll out in to even sized rounds.



Spread some prepared filling on half side of the chapati. Fold the other end towards the filling. Bind the edges with little water or milk. Roll out little more. Place on a hot griddle and fry on both sides. Smear with little oil or ghee, if desired.



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Potato chapati:

INGREDIENTS:



Potato - 1 cup or 1 big potato.

All purpose flour or wheat flour - 2 cups.

Olive oil - 2 tbsp.

Salt to taste.

coriander leaves - 3-4 sprigs, chopped.

Add water if necessary, while kneading.



METHOD:



Clean, cook the potato and mash thoroughly. Add flour, salt, oil and chopped cilantro leaves, blend thoroughly. Add water if necessary. Knead and divide the dough in to small balls. Flatten and roll out in to round shape. Roast on hot griddle. Turn over and cook on other side also. Smear with little oil or ghee and serve.

If using food processor, combine all the ingredients in the work bowl, with dough blade. Pulse 2 to 3 times. Add water through the feeding tube, if necessary. Process the dough until it cleans the sides of the work bowl and forms a ball. Divide in to small balls and roll out as chapatis.





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Chapati:

INGREDIENTS:


1 cup wheat flour.


1 tbsp olive oil.


1/4 tsp salt.


Water to mix.





METHOD...

Sieve flour. Add salt, oil and mix well. Gradually add water and make in to a stiff soft dough. Knead well. Divide in to even sized small balls. Sprinkle little flour and roll out in to round shapes. Place on a hot griddle and fry on both sides. Smear with little oil or ghee and serve.

FOOD PROCESSOR METHOD...

Process the flour, oil and salt with dough blade. Add water through the feeding tube as fast as the flour mixture absorbs it. Once the dough cleans the sides of the work bowl and forms a ball, process for few seconds more to knead the dough. Divide in to even sized small balls. Flatten and roll in to round shape. Fry both sides on hot griddle. Smear with little oil or ghee, if desired.

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