Fattoush salad

Category :Raw, Vegan, heart healthy Fat, Gluten free
 Preparation Time :15 min. 
Cooking time : nil
 Skill level : Easy
Serves : 4

Ingredients :
Toasted lavash/pita: 
1 ts olive oil
1/4 ts garlic powder
1/4 ts onion powder
salt pepper
1 lavash/pita cut into 1" squares
dressing:
1 tbs tahini, 
2 tbs lemon juice
1/4 c garbanzo beans, cooked
4-5 cloves roasted garlic
1 ts olive oil(optional
1/4 ts garlic powder
1/4 ts onion powder
1/2 ts Crushed pepper/Chili flakes
salt

1 big tomato,  1" squares
1 tbs white onion, 1" squares
1 tbs red bell pepper, 1" squares
1 tbs green bell pepper, 1" squares 
1 tbs orange bell pepper, 1" squares
1 tbs small cucumber, 1" squares
1/4 c lettuce,  1" squares
1 tbs green onion(optional), chopped
1 ts finely chopped parsley
1 ts finely chopped cilantro
1/4 c garbanzo beans, cooked
1 tbs black sesame seeds, toasted


1. Toss together lavash/pita ingredients.
2. Toast them in oven for 170 degree f- for 10-15 min till crisp.
*Or you can leave it open for 2-3 hours in a single layer and it will be crisp.
*Lavash is a thin bread so it cooks faster at the same time pita takes longer to cook (depending upon thickness) but it tastes better, its more filling.
3. Blend lemon juice, olive oil and tahini.
4. Add garbanzo beans, onion powder, garlic powder and blend smooth
5. Add Crushed pepper/chili flakes and mix with fork.
6. In a big bowl toss everything together.
7. Serve while bread is crisp.
8. Enjoy.

Sorghum Roti

Category : Vegan, fat-free
Preparation Time : 5 min
Cooking Time: 15-20 min
Skill level :  Intermediate

Ingredients :
1 c Sorghum flour
1 tbs whole wheat flour(or any flour that binds)
water as needed to make semi stiff or pliable dough
Salt (optional) (Without salt it tastes sweeter as we chew it more)


1. Mix everything to make semi stiff amd pliable dough
2. Knead the dough well (or else the roti will end up with cracks)
3. Make lemon-sized spheres of dough.
4. Flatten the sphere and keep patting it with hands to make a circle 1/5" thick (use dry flour for dusting or it will stick to the surface).

5. Heat griddle on medium high heat and when hot enough (to check put a pinch of flour on the griddle and check if it turns golden-brown) carefully place the roti on the griddle .
6. After 10 seconds, flip it over.
7. After 10 seconds, check for the golden brownish spots. 
8. Flip when it has golden brownish spots and done when it has golden brownish spots on both sides.
9. Repeat next one until done

*Unlike other thepalas, these thepalas are thick.*To make soft thepalas adjust your heat just right. If its too much you will get burns and spots will quickly turn black and if it's too low it will take longer and will be chewy not soft.
* If you think your rolling speed is not fast(For thepala you need more speed than roti or paratha) you can turn heat on only after rolling 2-3.

*If you let the dough rest, it might turn softer, add some flour and need it again.

Millet roti

No need to boil water and cook millet flour. This rotis comes out just perfect. Secret is wheat flour and kneading, it binds them and saves from cracking. Enjoy this very simple ancient grain roti loaded with benefits.

Category : Vegan, healthy fat
Preparation Time : 5 min
Cooking Time: 15-20 min
Skill level :  Intermediate

Ingredients :
1 c millet flour
1 tbs whole wheat flour
water as needed to make semi stiff or pliable dough
Salt (optional) (Without salt it tastes sweeter as we chew it more)


1. Mix everything to make semi stiff amd pliable dough
2. Knead the dough well (or else the roti will end up with cracks)
3. Make lemon-sized spheres of dough.
4. Flatten the sphere and keep patting it with hands to make a circle 1/5" thick (use dry flour for dusting or it will stick to the surface).

5. Heat griddle on medium high heat and when hot enough (to check put a pinch of flour on the griddle and check if it turns golden-brown) carefully place the roti on the griddle .
6. After 10 seconds, flip it over.
7. After 10 seconds, check for the golden brownish spots. 
8. Flip when it has golden brownish spots and done when it has golden brownish spots on both sides.
9. Repeat next one until done

*Unlike other thepalas, these thepalas are thick.*To make soft thepalas adjust your heat just right. If its too much you will get burns and spots will quickly turn black and if it's too low it will take longer and will be chewy not soft.
* If you think your rolling speed is not fast(For thepala you need more speed than roti or paratha) you can turn heat on only after rolling 2-3.

*If you let the dough rest, it might turn softer, add some flour and need it again.

Tomato roti

Category : Vegan, fat-free
Preparation Time : 10 min
Cooking Time: 15 min
Skill level :  Intermediate

Ingredients :
1/2 c Tomato puree
1 ts garlic paste
1 ts red chili paste/red chili powder
1/4 ts turmeric
1 c whole wheat flour Plus more for rolling
1 tbs water only if needed
1/4 ts black salt
1/4 ts Carom seeds, crushed
salt pepper- as needed

1.Boil everything but flour and water. Then, let it cool.
2. Add flour and make semi soft dough (if needed add more flour or water for right consistency)
3. Make walnut size balls of dough.
4. Flatten the ball and roll it into thin circle (use dry flour for dusting otherwise it will stick).

5. Heat griddle on medium heat and when hot enough (to check put a pinch of flour on the griddle and check if it turns golden-brown) carefully place the roti on the griddle .
6. After 10 seconds, flip it over
7. After 10 seconds,  Flip again and cook until it has golden brown spots on both sides.
8. Repeat next one till done.

*To make soft rotis adjust your heat just right. If its too much you will get burns and spots will quickly turn black and if it's too low it will take longer and will be chewy not soft.

*To make soft rotis adjust your heat just right. If its too much you will get burns and spots will quickly turn black and if it's too low it will take longer and will be chewy not soft.

Spinach roti

Category : Vegan, fat-free
Preparation Time : 10 min
Cooking Time: 15 min
Skill level :  Intermediate

Ingredients :
1/3 c spinach puree
1 tbs spinach  finely chopped
1 ts garlic paste
1 ts green chili paste
1/4 ts turmeric
1 c whole wheat flour Plus more for rolling
1 tbs water only if needed
salt pepper- as needed

1. Mix everything but flour.
2. Add flour and make semi soft dough(if needed add more flour or water for right consistency)
3. Make walnut size balls of dough.
4. Flatten the ball and roll it into thin circle (use dry flour for dusting otherwise it will stick).

5. Heat griddle on medium heat and when hot enough (to check put a pinch of flour on the griddle and check if it turns golden-brown) carefully place the roti on the griddle .
6. After 10 seconds, flip it over.
7. After 10 seconds,  Flip again and cook until it has golden brown spots on both sides.
8. Repeat next one till done.

*To make soft rotis adjust your heat just right. If its too much you will get burns and spots will quickly turn black and if it's too low it will take longer and will be chewy not soft.

Dates Nut Poli

Category :Vegan, No added sugar
Preparation Time : 10 min.
Cooking Time: 20-30 Min.
Skill level :  Intermediate

Ingredients :
1 ts ghee or butter
1 c Dates
1/4 c desiccated coconut
1/4 c cashews very thinly sliced in slicer
1/4 c almonds and pistachio very thinly sliced in slicer

1 1/2 c regular whole wheat soft dough

1. In a wok heat ghee.
2. Roast ingredients except dough.
3. Slow roast till dates are soft and pliable.
4. Turn the heat off. 
5. Let it cool.

Making roti
1. Take a walnut-sized ball of dough
2. Make two disks out of it
3. Roll the two disks into small circles with a rolling pin
4. Now sandwich the two disks with a little ball of filling (a little larger than the size of a walnut)
5. Seal the edges perfectly
6. With the help of a hand or rolling pin, roll it out into a circle
7. On heated griddle lay the roti at medium low temperature
8. After 5 seconds turn it over
9. When its golden-brown turn it over again
10. When its golden-brown both side it's done.
11.Serve warm. You can apply ghee if you like.
12. Repeat the process for all the rotis.

Fig Cashew Puran Poli

Category :Vegan, Vegetarian, No added sugar
Preparation Time : 10 min.
Cooking Time: 20-30 Min.
Skill level :  Intermediate

Ingredients :
1 ts ghee or butter
1 c Figs, chopped
1/2 c Dates
1 tbs grated  fresh Khova(optional)
1/2 c cashews very thinly sliced in slicer(optional)

2 c regular whole wheat soft dough

1. In a wok heat ghee.
2. Roast ingredients except dough until soft.
3. When its soft and pliable turn the heat off.
4. Let it cool.

Making roti
1. Take a walnut-sized ball of dough
2. Make two disks out of it
3. Roll the two disks into small circles with a rolling pin
4. Now sandwich the two disks with a little ball of filling (a little larger than the size of a walnut)
5. Seal the edges perfectly
6. With the help of a hand or rolling pin, roll it out into a circle
7. On heated griddle lay the roti at medium low temperature
8. After 5 seconds turn it over
9. When its golden-brown turn it over again
10. When its golden-brown both side it's done.
11.Serve warm. You can apply ghee if you like.
12. Repeat the process for all the rotis.