Ingredients:---
Refined flour - 2 cups,
Ghee/ oil - 2 tbsp,
Salt to taste,
Sugar - 1/4 tsp (optional),
Warm water for kneading,
Oil for frying,
Method
1. Mix the refined flour with salt, sugar and oil.
2. Knead a semi-stiff dough.
3. Cover the dough with damp cloth and set aside for 30 minutes.
4. Divide the dough into equal portions. Roll out each portion into a round size of about four inch diameter.
5. Heat oil in a pan. Put in a luchi and immediately start flickering hot oil over the top of it with a spatula so that it will swell up like a ball. Flip the luchi over and cook the other side.
6. Serve hot with curries or vegetables.
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Showing posts with label Roti and Paratha. Show all posts
Showing posts with label Roti and Paratha. Show all posts
Monday, May 16, 2011
Sunday, March 20, 2011
ALU KA PARATHA
Ingredients:---
Whole wheat flour - 2 cups,
Potatoes - 2 (boiled),
Onions - 1 (small finely chopped),
Green chilli - 1 (finely chopped),
Coriander leaves - 1 tbsp (chopped),
Red chilli powder - 1/2 tsp,
Pomegranate seeds (anardana) - 1 tsp,
salt to taste,
Chaat masala - 1 tsp,
Butter - 1 tbsp,
Method
1. Sieve flour with 1/2 tsp salt and knead. Keep aside for minutes.
2. Mash potatoes. Mix onions, green chilli, coriander leaves, red chilli powder, salt, chaat masala, anardana seeds.
3. Make balls of the kneaded flour. Take a ball and flatten by pressing with rolling pin.
4. Place the potato mixture and again make it into a ball.
5. Seal the edges completely so that stuffing does not come out.
6. Flatten these balls, sprinkle a little flour and roll them with rolling pin.
7. Cook this paratha on moderate heat for three minutes.
8. Turn it and pour 1/2 tbsp oil on it and shallow fry over low heat.
9. Turn it again and pour oil on the other side.
10. Cook on a low flame till golden brown and serve hot with butter/curd or mango pickle.
Whole wheat flour - 2 cups,
Potatoes - 2 (boiled),
Onions - 1 (small finely chopped),
Green chilli - 1 (finely chopped),
Coriander leaves - 1 tbsp (chopped),
Red chilli powder - 1/2 tsp,
Pomegranate seeds (anardana) - 1 tsp,
salt to taste,
Chaat masala - 1 tsp,
Butter - 1 tbsp,
Method
1. Sieve flour with 1/2 tsp salt and knead. Keep aside for minutes.
2. Mash potatoes. Mix onions, green chilli, coriander leaves, red chilli powder, salt, chaat masala, anardana seeds.
3. Make balls of the kneaded flour. Take a ball and flatten by pressing with rolling pin.
4. Place the potato mixture and again make it into a ball.
5. Seal the edges completely so that stuffing does not come out.
6. Flatten these balls, sprinkle a little flour and roll them with rolling pin.
7. Cook this paratha on moderate heat for three minutes.
8. Turn it and pour 1/2 tbsp oil on it and shallow fry over low heat.
9. Turn it again and pour oil on the other side.
10. Cook on a low flame till golden brown and serve hot with butter/curd or mango pickle.
BAJRE KI ROTI
Ingredients:---
Bajre ka atta (millet flour).- 2 cup,
Salt to taste,
Warm water for kneading,
Unsalted butter as required,
Method
1. Mix bajra flour and salt. Add water and knead well to make a soft dough. Knead the dough 5 minutes before making the roti.
2. Divide the dough equally into lemon sized balls. Flatten each ball with palms pressing the edges to spread into thin round shape.
3. Place on medium hot tawa and cook till done. Turn the side to cook the other side.
4. Cook till done and serve immediately with butter.
Bajre ka atta (millet flour).- 2 cup,
Salt to taste,
Warm water for kneading,
Unsalted butter as required,
Method
1. Mix bajra flour and salt. Add water and knead well to make a soft dough. Knead the dough 5 minutes before making the roti.
2. Divide the dough equally into lemon sized balls. Flatten each ball with palms pressing the edges to spread into thin round shape.
3. Place on medium hot tawa and cook till done. Turn the side to cook the other side.
4. Cook till done and serve immediately with butter.
MAKKI KI ROTI
Ingredients:---
Maize flour (makki ka atta) - 2 cups,
Wheat flour - 1/2 cup,
Salt to taste,
Oil - 1 tbsp,
Unsalted butter as required,
warm water,
Method
1. Knead the makki ka atta and wheat flour with salt and oil with warm water just before cooking the rotis.
2. To roll it, put a polythene sheet on the kitchen platform.
3. On this put a ball of the kneaded dough. Cover with another polythene sheet and then press with the palm till you get the size of a roti.
4. This roti is slightly thicker than normal roti. Remove the sheet and transfer the roti to a hot tava.
5. Cook on low heat turning till both sides are roasted.
6. Spread some white butter over the surface and serve hot with sarson ka saag.
(You can use grated radish/chopped onion and green chillies/chopped methi to make makki ki roti. Just add any of these ingredients with the remaining ingredients and knead)
Maize flour (makki ka atta) - 2 cups,
Wheat flour - 1/2 cup,
Salt to taste,
Oil - 1 tbsp,
Unsalted butter as required,
warm water,
Method
1. Knead the makki ka atta and wheat flour with salt and oil with warm water just before cooking the rotis.
2. To roll it, put a polythene sheet on the kitchen platform.
3. On this put a ball of the kneaded dough. Cover with another polythene sheet and then press with the palm till you get the size of a roti.
4. This roti is slightly thicker than normal roti. Remove the sheet and transfer the roti to a hot tava.
5. Cook on low heat turning till both sides are roasted.
6. Spread some white butter over the surface and serve hot with sarson ka saag.
(You can use grated radish/chopped onion and green chillies/chopped methi to make makki ki roti. Just add any of these ingredients with the remaining ingredients and knead)
NAAN
Ingredients:---
Maida - 3 cups,
Salt - 1 tsp,
Sugar - tsp,
Curd - 1/2 cup,
Oil - 1 tbsp,
Baking soda - 1/2 tsp,
Baking powder - 1/2 tsp,
Warm milk for kreading,
Chopped coriander leaves - 2 tbsp,
Onion seeds - 1 tbsp,
Butter 1 tbsp,
Method
1. Sieve together flour, salt, baking soda and baking powder.
2. Add oil, sugar, curd and crumble with fingers.
3. Add milk a little at a time till a soft pliable dough is formed.
4. Apply a little oil and cover with wet muslin cloth. Keep aside for 5-6 hours.
5. Make small balls and roll it to a round shape. stretch it from one side to give a triangular shape.
6. Apply onion seeds and coriander leaves on the top and press a little.
7. Cook in a pre-heated oven or gas tandoor till crisp and lightly browned on both sides.
8. Serve hot topped with butter.
Maida - 3 cups,
Salt - 1 tsp,
Sugar - tsp,
Curd - 1/2 cup,
Oil - 1 tbsp,
Baking soda - 1/2 tsp,
Baking powder - 1/2 tsp,
Warm milk for kreading,
Chopped coriander leaves - 2 tbsp,
Onion seeds - 1 tbsp,
Butter 1 tbsp,
Method
1. Sieve together flour, salt, baking soda and baking powder.
2. Add oil, sugar, curd and crumble with fingers.
3. Add milk a little at a time till a soft pliable dough is formed.
4. Apply a little oil and cover with wet muslin cloth. Keep aside for 5-6 hours.
5. Make small balls and roll it to a round shape. stretch it from one side to give a triangular shape.
6. Apply onion seeds and coriander leaves on the top and press a little.
7. Cook in a pre-heated oven or gas tandoor till crisp and lightly browned on both sides.
8. Serve hot topped with butter.
Thursday, March 17, 2011
BEDMI PURI
Ingredients:---
Plain flour - 2 cups,
Suji - 1/2 cup,
Oil - 2 tbsp+for frying,
To grind to a paste - split Moong dal (green gram) - 1 cup,
Salt to taste,
Coriander powder - 1 1/2 tsp,
Red chilli powder - 1/4 tsp,
Garam masala - 1/4 tsp,
Green chillies - 2,
Ginger - 1" piece,
Method
1. Soak dal for 2 hrs.
2. Grind together moong dal, green chillies, ginger, coriander, garam masala and salt to a coarse paste.
3. Take flour and suji in a bowl Add dal paste along-with 2 tbsp oil knead using water if needed. Cover and keep aside for 1/2 an hour.
4. Heat oil in a frying pan.
5. Make lemon sized balls out of the dough and flatten them to puries.
6. Deep fry in oil.
7. Serve hot with alu bhaji.
Plain flour - 2 cups,
Suji - 1/2 cup,
Oil - 2 tbsp+for frying,
To grind to a paste - split Moong dal (green gram) - 1 cup,
Salt to taste,
Coriander powder - 1 1/2 tsp,
Red chilli powder - 1/4 tsp,
Garam masala - 1/4 tsp,
Green chillies - 2,
Ginger - 1" piece,
Method
1. Soak dal for 2 hrs.
2. Grind together moong dal, green chillies, ginger, coriander, garam masala and salt to a coarse paste.
3. Take flour and suji in a bowl Add dal paste along-with 2 tbsp oil knead using water if needed. Cover and keep aside for 1/2 an hour.
4. Heat oil in a frying pan.
5. Make lemon sized balls out of the dough and flatten them to puries.
6. Deep fry in oil.
7. Serve hot with alu bhaji.
Wednesday, March 2, 2011
PUDINA PARATHA
Ingredients:----
For the dough :
Wheat Flour - 2 cups
Ghee - 5 tbsp
Salt 1 tsp
For the stuffing :
Mint leaves, finely chopped - 1 cup
Green chillies, chopped - 2
Amchur powder - ½ tsp
Salt - ½ tsp
Method
For the dough :
1. Combine all the ingredients by using enough water and make semi-stiff dough.
2. Knead properly and keep for ½ an hour. Again knead properly and divide into 8 equal parts.
3. Take a little flour and roll out each part into a thick round.
For the stuffing :
Mix all the ingredients properly.
How to proceed
1. Take a small part of the dough, flatten a little and put 1 tbsp of the Mint Leaves mixture in the center.
2. Cover the mixture by drawing up the edges towards the center.
3. Press on a floured board and roll out into a round as large as saucer.
4. Put the paratha on a hot tava (griddle). Cook for a minute or two and turn once. After 1 minute, put a little ghee around the edges, turn again and fry the other side. When brown patches appear on both sides, the paratha is ready. Repeat the same procedure for the rest of the dough.
5.. Ready to serve hot.
For the dough :
Wheat Flour - 2 cups
Ghee - 5 tbsp
Salt 1 tsp
For the stuffing :
Mint leaves, finely chopped - 1 cup
Green chillies, chopped - 2
Amchur powder - ½ tsp
Salt - ½ tsp
Method
For the dough :
1. Combine all the ingredients by using enough water and make semi-stiff dough.
2. Knead properly and keep for ½ an hour. Again knead properly and divide into 8 equal parts.
3. Take a little flour and roll out each part into a thick round.
For the stuffing :
Mix all the ingredients properly.
How to proceed
1. Take a small part of the dough, flatten a little and put 1 tbsp of the Mint Leaves mixture in the center.
2. Cover the mixture by drawing up the edges towards the center.
3. Press on a floured board and roll out into a round as large as saucer.
4. Put the paratha on a hot tava (griddle). Cook for a minute or two and turn once. After 1 minute, put a little ghee around the edges, turn again and fry the other side. When brown patches appear on both sides, the paratha is ready. Repeat the same procedure for the rest of the dough.
5.. Ready to serve hot.
METHI KI ROTI
Ingredients:----
Wholewheat flour (atta) 2 cup
Gram Flour (Besan) 1 cup
Fenugreek (methi) leaves, chopped 1 3/4 cups
Green coriander- 2 tbsp(chopped)
Green chillies-2(chopped)
Salt to taste
oil for frying
Method
1. Mix the wholewheat flour, Gram flour, Fenugreek leaves, green coriander, green chillies, and salt together. add 1 tbsp oil; knead with enough water to make a smooth dough. Cover and keep aside for 30 min.
2. Knead again and divide the dough into lemon-sized balls. Roll each out to a 2" disc, smear some oil on the top surface and fold into a half moon. Fold the half moon again into a triangle. Now roll the triangle out.
3. Heat a griddle (tawa); lay a triangle flat on it and cook on both sides till golden brown on both sides. Remove and repeat till all the triangles are fried.
4. Serve hot with yoghurt and pickle of your choice.
Wholewheat flour (atta) 2 cup
Gram Flour (Besan) 1 cup
Fenugreek (methi) leaves, chopped 1 3/4 cups
Green coriander- 2 tbsp(chopped)
Green chillies-2(chopped)
Salt to taste
oil for frying
Method
1. Mix the wholewheat flour, Gram flour, Fenugreek leaves, green coriander, green chillies, and salt together. add 1 tbsp oil; knead with enough water to make a smooth dough. Cover and keep aside for 30 min.
2. Knead again and divide the dough into lemon-sized balls. Roll each out to a 2" disc, smear some oil on the top surface and fold into a half moon. Fold the half moon again into a triangle. Now roll the triangle out.
3. Heat a griddle (tawa); lay a triangle flat on it and cook on both sides till golden brown on both sides. Remove and repeat till all the triangles are fried.
4. Serve hot with yoghurt and pickle of your choice.
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