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  Recipe: Breads
  Aloo Paratha
  Ingredients                 Preparation Time : 20 mins    |    Cooking Time : 15 mins     |    Serves: 2
  2 boiled Potatoes
1 small finely chopped Onion (optional)
Coriander leaves finely chopped
Smith & Jones Ginger Paste
1 or 2 green Chilies (finely chopped)
Salt, Red Chilli powder and Garam masala as per taste

1. For the cover make dough out of whole-wheat flour (atta), as you would do for any parantha/roti.

2. Mash the potatoes.

3. Add all the stuffing items to mashed potatoes and mix it properly.

4. Make two medium size chapati, add the filling to the one chapati and cover it with the second one.

5. Now roll it slightly. Put it in a pre-heated oven at 450 degree. Cover top oven grill with aluminum foil.

6. Place Paratha over it for easy baking.

7. When top side is done change the side and keep a check (till properly baked)

8. Spread butter over it.

Tips: Serve aloo paratha hot with yogurt (curd).

  Ingredients                 Preparation Time : 30 mins    |    Cooking Time : 15 mins    |    Serves: 2
  2.5 cups chappati flour
2/3 cup water at room temperature
ghee for brushing the bread while rolling out the dough
Oil for deep frying


Roll out the dough

1. Make medium stiff dough.

2. Cover the dough with damp cloth and set aside for 30 minutes.

3. Knead dough a little again. Dough should be stiff enough to roll without extra flour.

4. Make small balls of the dough and cover them with damp cloth.

5. Take one ball of dough and dip a corner of ball in melted ghee or oil and roll it out into 4 to 5 inches round.

6. Repeat the same process to roll out all pooris.

Frying the Pooris

1. Heat plenty of oil in a kadhai until very hot.

2. Put in a poori and immediately start flickering hot oil over the top of it with a spatula so that it will swell up like a ball.

3. This should take only a few seconds. Flip the poori over and cook the other side until golden brown.

Tips: Serve hot with curries or vegetables.

  Ingredients                Preparation Time : 5 hours     |    Cooking Time : 10 mins     |    Serves: 2
  3 cups self-raising flour (maida)
1 tbsp oil
2 tbsp butter
1/2 cup curds fresh
salt to taste
1/2 tsp baking soda (soda - bicarb)
warm milk for kneading.


1. Sieve together dry ingredients into a large rimmed plate. Add butter, curds, oil and crumble with fingers. When does is like course crumbs, add milk a little at a time, till a soft pliable dough is formed. Cover with wet muslin cloth. Cover with another plate and keep aside for 5 - 6 hours.

2. Knead dough lightly. Break of piece, the size of a medium potato and roll into a thick triangle, using dry dough if required.

3. Place on a pre-warmed griddle (tawa). Apply water on the top part with hands Invert naan and stick to griddle. Invert griddle and roast over the gas flame direct (or nothing like toasting over bar-b-que coals).
Serve hot with a blob of butter on it.

  -  Sev Puri
  -   Veg Grill Sandwich
  -  Veg Pizza
  Main Course
  -  Kerala Veg Stew
  -  Thai Green Curry
  -  Channa Masala
  -  Aloo paratha
  -  Poori
  -  Naan
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