🔍 Ingredients

  • Dough: Whole Wheat Flour/Atta (50g)
  • Liquid: Water (as needed for kneading)
  • Dusting: Dry Atta (1 tbsp)

🔍 Ingredients

  • Dough: Whole Wheat Flour/Atta (50g), Water
  • Finish: Amul Butter (5g-7g, brushed hot after cooking)

🔍 Ingredients

  • Dough Mix: Refined Flour/Maida (70g), Pinch of Baking Soda & Baking Powder, Salt, Sugar (a pinch)
  • Binding Liquids: Yogurt/Curd (1 tbsp), Milk or Water (as needed), Oil (1 tsp)
  • Topping: Kalonji/Onion seeds or Sesame seeds (a pinch), Fresh coriander

🔍 Ingredients

  • Dough Mix: Refined Flour/Maida (70g), Curd, Baking Soda/Powder, Oil, Water
  • Layering & Finish: Amul Butter (5g for folding inside layers + 10g brushed hot on top)

🔍 Ingredients

  • Dough: Refined Flour/Maida (70g), Curd (1 tbsp), Baking soda (a pinch), Milk/Water, Sugar
  • Topping: Kalonji/Onion seeds (¼ tsp), Black sesame seeds, Fresh Coriander leaves

🔍 Ingredients

  • Dough: Whole Wheat Flour/Atta or 50:50 Atta-Maida blend (80g)
  • Layering/Lamination: Cooking Oil/Ghee (1 tbsp, applied between folds to create layers)

🔍 Ingredients

  • Dough: Refined Flour/Maida (70g), Curd, Baking soda, Milk/Water
  • Topping: Kalonji & Coriander leaves
  • Finish: Amul Butter (10g, brushed generously post-tandoor)

🔍 Ingredients

  • Dough: Whole Wheat Flour/Atta or Atta-Maida blend (80g)
  • Layering & Finish: Ghee/Oil (for inside folds), Amul Butter (10g, brushed hot and crushed lightly to open the layers)

🔍 Ingredients

  • Dough: Whole Wheat Flour/Atta (80g)
  • Flavoring Layer: Dry Mint Powder/Pudina OR Finely chopped fresh Methi leaves (2 tbsp), mixed with Chaat Masala, Carom seeds/Ajwain (¼ tsp), and Red Chili Powder
  • Finish: Butter/Ghee (10g)

🔍 Ingredients

  • Dough: Whole Wheat Flour/Atta (60g)
  • Veg Stuffing (60g total): Finely grated Cabbage, Carrot, French Beans, and Boiled Potato (mixed dry)
  • Spices: Ginger-Green Chili paste (1 tsp), Coriander leaves, Garam Masala, Amchur, Salt
  • Cooking: Ghee or Butter (10g)

🔍 Ingredients

  • Dough: Whole Wheat Flour/Atta (60g)
  • Aloo Stuffing (70g): Boiled & Mashed Potatoes (1 medium), Finely chopped Onion (1 tbsp, optional), Green Chili (1, chopped), Ginger minced (½ tsp)
  • Spices: Roasted Cumin powder (¼ tsp), Amchur/Dry Mango powder (½ tsp), Coriander leaves, Salt
  • Cooking: Ghee or Butter (10g)

🔍 Ingredients

  • Dough: Whole Wheat Flour/Atta (60g)
  • Gobi Stuffing (70g): Finely grated Cauliflower/Gobi (squeezed completely dry), Ginger minced (1 tsp), Green Chili (1, chopped)
  • Spices: Carom seeds/Ajwain (¼ tsp, essential for digestion), Coriander powder, Garam Masala, Salt
  • Cooking: Ghee or Butter (10g)

🔍 Ingredients

  • Dough: Whole Wheat Flour/Atta (60g)
  • Paneer Stuffing (70g): Grated Paneer (50g), Finely chopped Onion (1 tbsp), Coriander leaves
  • Spices: Green Chili (1, chopped), Chaat Masala (½ tsp), Red Chili Powder (¼ tsp), Salt
  • Cooking: Ghee or Butter (10g)

🔍 Ingredients

  • 1 x Plain Roti: Atta Dough (50g)
  • 1 x Butter Roti: Atta Dough (50g) + Butter (5g)
  • 1 x Plain Naan: Maida Dough (70g)
  • 1 x Butter Naan: Maida Dough (70g) + Layering Butter (10g)
  • 1 x Plain Kulcha: Maida Dough (70g) + Kalonji & Coriander topping
  • 1 x Tandoori Laccha Paratha: Atta/Maida Dough (80g) + Layering Oil/Ghee
  • Basket Presentation: Butter (extra 15g-20g total for brushing all butter items), lined with fresh butter paper.

🔍 Ingredients

  • Dough: Refined Flour/Maida (70g), Curd, Baking soda, Milk/Water
  • Topping: Kalonji & Coriander leaves
  • Finish: Amul Butter (10g, brushed generously post-tandoor)