Naan , Kashmiri Kulcha & Batura

500g flour
50 g curd
50 ml milk
10 g sugar
5 g baking powder
1 g soda bicarb ( cooking soda )
Salt to taste
25 ml oil

Sieve flour, salt , soda bicarb and baking together. Make a well in the centre.

Mix sugar, curd and milk well. Add a little water if required to the curd- milk mixture.

Pour this mixture over the sieved flour to bind a soft dough.

Cover and keep aside for at least 10 minutes. Again punch the dough by using oil and keep it aside , covered for fermentation for at least two hours.

Divide the dough into eight equal sized portions. Roll them into balls and flatten each ball with the palm to give it a round thick chapati like shape. Then stretch on one side to form oval shaped naan.

Bake in hot tandoor till done. Similarly prepare the remaining naan.

Naan dough
A handful of mixed dry fruits to a coarse powder
100 g butter

Make the dough as for Naan and divide into 8 portions. Roll into balls. Stuff each ball with the coarsely ground dry fruit powder. Flatten each ball with the palm to make it a round and flat shape. Bake the Kashmiri kulcha in a tandoor till done. Apply butter and serve hot. Similarly prepare the remaining kulchas.

400 g flour
25 g curd
10 g sugar
5 g salt
3 g baking powder
20 g ghee
Oil for deep frying

Mix sugar , curd and a little water together well.Keep it aside.

Sieve flour , baking powder and salt together.

Make a well in the centre and pour the curd - sugar mixture into it. Mix well and bind to a soft dough. Keep it aside , covered for two and - a - half hours.

Apply ghee and knead the dough again and divide into small portions.

Flatten each ball with the palm to a round shape and deep fry in hot oil . Serve hot with chhole.