ROTI

4 cups flour, 1 tsp. baking powder, 1/2 tsp. salt, water to mix, oil

Instructions: Sift flour, baking powder and salt together. Add enough water to make a soft dough. Let rest for 15 minutes, covered with damp cloth. Form into small balls of about the size of an egg. Roll each ball flat and rub with oil. Make a slit to the center of the circle, then start to roll dough from one cut end to another, to form a ball. Cover with a damp cloth so that the top does not get hard. Continue until all the dough is rolled. Heat frying pan (or tawa). Roll ball flat and put on frying pan. After 12 seconds turn the roti over, rub the top with oil. Turn it over again and rub with oil. Turn it over again until slightly brownish on both sides. Take the roti off the pan and clap between your hands to separate the layers. Continue until all the dough is cooked. Serve with beef curry, chicken curry etc...

ALU ROTI

4 cups flour, 1 1/2 lb. potatoes, 1 tsp. geera, 1/4 onion, 2 Tbsp. oil, 1/2 tsp. black pepper, 1 tsp. salt, oil

Instructions: Make the dough for th roti (see roti recipe above). Boil the potatoes, peel and then mash. Heat the 2 Tsp. oil with geera. Add to potatoes. Add the ground onion, salt and pepper, mix well. Making sure there are no lumps. Make the dough into small balls and flatten in the palm of your hand. Put a ball of potatoes inside and bring up the edges. Twist closed to form a ball, which totally enveloped the potatoes. Heat frying pan. Gently roll the ball flat and fairly thin, making sure none of the filling comes out. Put roti on the pan for 30 seconds, turn and rub with oil. Then turn again and rub with oil. When brown on both sides remove and serve.

DAHL PURI

4 cups flour, 1 cup split peas, 1 tsp baking powder, 1 clove garlic, 2 tsp. salt, 1 tsp. geera, water, oil

Instructions: Boil peas in water until soft. Drain, put in a blender and grind until it forms a powder like consistency. Add geera, 1 tsp. salt, and ground onions. In another bowl mix flour, 1 tsp. salt and baking powder. Add enough water to make a soft dough. Let it sit for 15 minutes. Divide dough into balls. Cover with a damp cloth. Take a ball and flatten in the palm of your hand, add some of the pea mixture and bring the sides up to form a ball. Make sure edges are well sealed. Continue until all the balls are filled with the mixture. Heat frying pan. Roll the filled ball flat making sure the filling does not come out. Put on the frying pan for 30 seconds, turn and rub oil on the puri, turn again and put oil on. Cook until a bit brownish