Roti Recipes
Mooli Aur Palak Ka Paratha Recipe
Ingredients
For dough:-Gehun ka atta (1 1/2c), maida (1 1/2c), lemon juice (1/2tsp), chopped spinach (1c), ghee (2tbsp), salt (1tsp).
For stuffing:-Grated radish (2c), chopped green chillies (2), chopped coriander (2tbsp) and salt (to taste).
Method of preparation:-
For stuffing:-Take grated radish in a bowl, sprinkle a little salt over it and then kep aside the bowl for ½ an hour.Squeeze out the water and then put chopped coriander, green chillies and salt into the radish.
For dough:-Mix the chopped spinach and lemon juice with 2 tablespoon of water in a liquidizer. Take a bowl, sieve the flour with salt in it. Put the ghee and mix it well. Now add the spinach mixture in the flour and then make a semi- soft dough by adding enough water. Make small balls of this dough and then roll it into thin rotis. Put the filling in the centre of roti and then fold the edges. Again roll it and then cook it on heated tawa. After 1 minute turn the side and apply ghee on one side and again turn the side. Cook it in this way from both sides until it gets crispy. Make more mooli aur palak paratha in this way and serve them hot with fresh curd.
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Rice Roti Recipe
Ingredients
Rice flour (2c), water (1 1/2c), ghee (1tsp), table salt (1tsp), sugar (1tsp).
Method of preparation:-
Take a degchi, heat about 1 ½ cup of water in it and then add sugar and salt in it. Keep it to boil. Now mix the rice flour in it and cook it for about 2 minutes until the water gets evaporate and the flour gets properly cooked. Then take oof it from the flame and keep it for sometime to cool. Take a wooden board, sprinkle some rice flour on the wooden board. Then put the cooked rice flour on it and then knead it well to make dough. Now make big balls of this dough and then roll them into rotis. Roast the rotis on the ungreased tawa. Apply ghee on the rotis while roasting it. When it gets cooked then serve it hot.
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Misi Jaisi Roti Recipe
Ingredients
Gehun ka atta (1c), maida (1c), besan (2c), finely chopped onion (1), finely chopped green chillies (2-3), ghee (4tbsp), ajwain (1tsp), chopped coriander (2tbsp) and salt (to taste).
Method of preparation:-
Take a large bowl, mix all the ingredients in it . Add enough water to make a semi- stiff dough of this mixture. Knead the dough properly and then keep it for ½ an hour. Again knead the dough and the divide it into parts. Roll each part into thin rounds. Cook them either in a pressure cooker or on a tawa by applying a little ghee.
Pressure cooker method:-Take a pressure cooker, grease it with oil. Remiove the lid from the cooker and heat it. Take each roti, apply a little water on one side of roti and then stick the wet side on the inside of the pressure cooker. Cook it until the brown spots appear on the roti. Make more rotis in the same way. When the roti gets cooked then take it out from the cooker and apply butter on the hot roti and then serve it.
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Green Peas Parathas Recipe
Ingredients
For stuffing:-Boiled green peas (2c), ghee (1tbsp), finely chopped green chillies (5), jeera (1tsp) and salt (to taste).
For dough:-Whole meal flour (3c), salt (1/2tsp) and ghee (2tbsp) and ghee for frying the parathas.
Method of preparation:-
For stuffing:-Take boiled peas, mash them in a bowl. Heat the ghee in a vessel and then sauté the jeera in the vessel. Saute green chillies for 1 minute and then add mashed peas and salt in the vessel. Cook it for 1 minute and then keep it to cool.
For dough:-Take a bowl, sieve the flour mix with salt in the bowl. Add ghee to the flour. Use water to make the dough of this mixture. Knead the dough properly and the divide it into 10 to 12 parts. Now take one part of dough, flatten it and then put 1 tablespoon of mashe green peas in the centre. Then fold the edges towards the centre. Press it on a floured board and roll it into round. Now put the paraha on the hot tawa and cook it for a minute or two. Then turn its side and put a little ghee around the edges. Again turn its side and then fry the other side. The paratha gets ready when the brown patches appear on both sides. Make more parathas in the same way. Serve them hot with curd.
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Aloo Ki Puri Recipe
Ingredients
Boiled potatoes (2c), melted ghee (2tbsp), maida (2c), milk (1/2c), salt (1/2tsp), pepper powder (2 pinches), saffron (2pinches) and ghee for deep frying.
Method of preparation:-
Take boiled potatoes, peel and mash them to make a fine paste. Take a bowl, mix flour, ghee, pepper and salt in the bowl. Mix them properly. Put saffron in the milk and mix it with the flour in the bowl. Make the dough of this mixture. Knead the dough properly. Keep the kneaded dough for 1 hour aside. Then make small balls of dough and roll each ball into small puris. Take a kadai, heat ghee in it. Now deep fry the puris in the hot ghee until they get puff up. Drain the puris from the ghee and serve them hot with chole or vegetables.
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Layered Chapaties Recipe
Ingredients
For chapaties:-Gehun ka atta (1 1/2c), salt (1/2tsp), ghee or butter (1tbsp), milk (1/2c) and maida (2tbsp).
For stuffing:-Boiled potatoes (2), finely chopped onion (1), finely chopped tomato (1), finely chopped green chilli (1), chopped cashewnuts (1tbsp), finely chopped and mixed boiled vegetables like carrots, cauliflower, green peas (2cup), haldi powder (1/2tsp), chilli powder (1tsp), chopped coriander (1tbsp), ghee (2tbsp) and salt (to taste).
Method of preparation:-
For chapaties:-Take a bowl, mix atta, butter, salt in the bowl. Mix them together with some water to make a soft dough. Knead the dough properly and then keep it aside for ½ an hour. Now roll out the dough into thin chapaties about 6” diameter and cook them on the hot tawa.
For stuffing:-Take potatoes and then finely chop them. Take a pan, heat the ghee in it. Fry the chopped onion for 1 minute in the ghee. Sauté chopped tomatoes and green chillies in the pan. Now put the chopped potatoes, mixed boiled vegetables, haldi powder, chilli powder, cashewnuts, coriander and salt. Mix and cook them for few minutes. Take a baking dish, put a cooked chapatti in it and then spread a little stuffing mixture over it. Take a bowl, mix maida and milk in it for dipping. Dip another chapatti in milk and maida mixture and then keep it on the top of the stuffing. Spread a little mixture again and continue ending with a dipped chapatti. Then pour 2 teaspoon of melted butter on the top. Place the dish in the hot oven and bake for about 15 minutes at 200degees c. When it gets ready then take it out from the oven and cut it into slices. Now it is ready to serve.
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Cooker Naan Recipe
Ingredients
Maida (500gms), fresh curds (2tbsp), sugar (1 1/2tsp), ghee or margarine or butter (25gms),fresh yeast (20gms) or dry yeast (2tsp) and salt (1tsp).
Method of preparation:-
Take a bowl; sieve the flour in it properly. Take another bowl, put sugar and yeast with 1 cup of warm water in it. Mix it until the yeast gets dissolve. Cover the bowl and keep it for 5 to 7 minutes until the mixture gets full of froth. Now put this mixture along with the curd, ghee and salt to the flour and make the dough by using some more warm water. Knead the dough for about 5 to7 minutes to make it soft. Take a clean wet cloth, cover the dough with wet cloth and keep it for 30 minutes. Then again knead it for 1 minute. Now divide the dough into 20 parts and roll each part into the shape of naan. Take a pressure cooker and grease it lightly with oil. Take out the lid of the cooker and place it over the flame to heat it. When the cooker gets hot then takes each naan apply a little water on one side and stick the wet side around the inside of the cooker. Keep it until the brown spots appear. Make more naans in the same way. You can apply 3 to 4 naans at a time. When the naans get ready then take out them from the cooker and then apply butter on them and serve them. Serve them hot with vegetables.
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Spring Onion Parathas with Chinese Stuffing Recipe
Ingredients
For parathas:-Maida (2c), oil (4tsp), gehun ka atta (1c) and salt (1/4tsp).
For stuffing:-Spring onion with leaves (2c), ajinomoto powder (a pinch), oil (1tbsp) and salt (to taste) and oil and ghee for cooking.
Method of preparation:-
For stuffing:-Take a pan, heat oil in it. Saute onion in the pan for 1 minute and then put the salt and ajinomoto in the pan. Cook it for 1 minute and keep it to cool.
For parathas:-Take a bowl, add flour, salt and oil in it. Use enough water to make the dough of this mixture. Knead the dough and keep it for ½ an hour. Knead it again and then roll the dough into 6” to 7” diameter rounds. Now spread the stuffing on 1 round and then keep the another round on the top. Now spread a little oil on the both sides of paratha.Cook the paratha on the hot tawa until it gets crispy. When it gets ready then slice it into pieces. Now it is ready to serve.
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Shahi Puri Recipe
Ingredients
For dough:-Gehun ka atta or maida (2c), fresh curd (1tbsp), finely chopped methi leaves (2c), melted ghee (2tbsp), baking powder (1/4tsp).
For stuffing:-Grated paneer (100gms), chopped coriander (2tbsp), chopped green chillies (3-4), salt (to taste) and ghee for deep frying.
Method of preparation:-
For stuffing:-Take a bowl, mix grated paneer, chopped green chillies, chopped coriander leaves, salt and pepper to taste in the bowl. Mix all these ingredients to make stuffing for shahi puri.
For dough:-Take chopped methi in a bowl, sprinkle the salt over it and keep it aside. After 15 minutes, squeeze out the water from the leaves. Take a large bowl, add flour, baking powder, melted ghee, curd and chopped methi leaves in the bow. Mix a little water to make the dogh of this mixture. Now divide the dough into 12 balls and then roll out each ball into a small round. Fill 1teaspoon of stuffing mixture ia one round and then fold the edges towards the centre and then seal them. Again roll out and deep fry in the hot ghee in a kadai. Now drain the puri from the oil. Make more puris in the same way. Serve them hot with chole or vegetable.
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Indian Bread Recipes
Bhaturas
Ingredients
Maida (500gms), ghee or margarine or butter (25gms), fresh yeast (25gms) or dry yeast (2tsp), sugar (1 1/2tsp), fresh curds (2tbsp), salt (1tsp) and oil for deep frying.
Method of preparation:-
Take a bowl, sieve the flour properly in the bowl. Take another bowl, put sugar and yeast in it with 1 cup of warm water and mix it until the yeast gets dissolve. Cover the bowl and keep it foe 5 to 7 minutes until the mixture becomes full of froth. Now put this mixture into the flour and then add curd, ghee and salt to the flour. Put some warm water into the flour mixture to make dough. Knead the dough for 6 to 7 minutes to make it soft. Take a clean wet cloth, keep the dough in it for about 30 minutes and then again knead it for 1 minute. Now divide the dough into 20 parts. Apply a little ghee and then roll them into bhatura. Take a kadai, heat the oil in it. Deep fry the bhatura in the hot oil until it gets brown and then drain it from the oil and serve it hot with chole and chutney in a serving dish.
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