Rotis

SPICY ROTI

2006-12-12T05:31:00.000-08:00

Ingredients

1 1/2 cups wheat flour
1/2 cups gram flour
1 1/2 tsp chilli powder
1 tbsp oil
salt to taste
1/2 turmeric powder
2-3 pinches asafaetida
1/2 tsp each cummin / oregano seeds
finely chopped coriander
1 tbsp water

Method

Knead a slightly stiff dough, adding all above ingredients, cover with wet cloth.
Break off bits and make small potato sized balls.
Roll to 3-4 mm thickness. Roast on griddle (tawa) as for phulka.
Or after brown spots appear place direct on gas flame and puff, with help of tongs.
Phulka also may be done similarly if puffing with cloth, feels difficult.
Apply ghee or butter and serve hot.

BHATURA

2006-11-28T07:45:00.000-08:00

Ingredients

2 cups plain flour (maida) 2 tbsp. curds
2 tbsp. butter or oil
1/2 tsp. soda bicarb
salt to taste
Milk to knead dough
oil to deep fry

Method:

Sieve together flour, salt and soda.
Add and mix in curds and oil.
Add enough milk to knead into a soft pliable dough.
Cover with a wet cloth.
Keep aside for 5-6 hours. Make sure the cloth does not dry up or else wet again.
Knead dough again. Take fistful of dough. Roll into 1/4" thick 5" diameter round. Fry in hot oil.
Turning only once. Till very light golden in colour.
Repeat for all.
Serve hot with hot Chole and slices of onions and lemon.

NAAN

2006-11-21T05:04:00.000-08:00

Ingredients

3 cups self-raising flour (maida)
1 tbsp oil
2 tbsp butter
1/2 cup curds fresh
Salt to taste
1/2 tsp baking soda (soda - bicarb)
Warm milk for kneading.

Method

Sieve together dry ingredients into a large rimmed plate. Add butter curds, oil and crumble with fingers. When does is like course crumbs, add milk a little at a time, till a soft pliable dough is formed. Cover with wet muslin cloth.
Cover with another plate and keep aside for 5 - 6 hours.
Knead dough lightly. Break of piece, the size of a medium potato and roll into a thick triangle, using dry dough if required.
Place on a pre-warmed griddle (tawa). Apply water on the top part with hands Invert naan and stick to griddle. Invert griddle and roast over the gas flame direct
(or nothing like toasting over bar-b-que coals or in oven).
Serve hot with a blob of butter on it.

MOOLI KE PARATHE (RADDISH PARATHAS)

2006-11-13T04:25:00.000-08:00

Ingredients

1 medium sized mulli (radish)
3 cups wheat flour
Oil
Salt
Powdered Coriander seeds, Red Chilli,
Turmeric and Dry Mango Powder

Method

Wash and grate the mulli and keep aside after mixing some salt.
After sometime press the mulli between hands to remove the water.
Heat oil in a kadai add the mulli to it and season with the dry powders.
Warm it for sometime and then remove it from heat.
After it cools down add it to the flour along with some oil and salt and make a tight
dough mixing water carefully or the dough will become too loose.
Keep aside for some time.
Then make small balls and roll them like parathas.
Put the paratha on the tawa and make like you make any paratha.
Serve hot with curd and chutneys or pickle of your choice.

POTATO (ALOO) PARATHAS

2006-11-13T04:19:00.000-08:00

Ingredients

1 recipe paratha dough (refer basic paratha recipe)
2 large potatoes boiled and peeled
4-5 green chillies finely chopped
1/2 tsp. ginger grated
4-5 garlic flakes crushed
1 tbsp. coriander leaves chopped fine
1/2 tsp. turmeric powder
salt to taste
1 tbsp. oil
Oil to shallow fry

Method

Mash the potatoes.
Heat 1 tbsp. oil in a heavy pan.
Add ginger, chilli, garlic, stir.
Add coriander, potatoes and other ingredients.
Mix well.
Roll each paratha as per instructions in introduction.
Deep fry each parathas as per instructions in introduction.
Serve hot with tomato ketchup, chutneys or pickle or just plain fresh curds.

TOMATO ONION PARATHAS

2006-11-13T04:07:00.000-08:00

Ingredients

1 recipe paratha dough (refer basic paratha recipe)
1/2 cup tomato finely chopped
1 cup onions finely chopped
1 tbsp. coriander finely chopped
1 tsp. red chilli powder
1/2 tsp. cumin powder
salt to taste
oil to shallow fry

Method

Mix all ingredients, except dough and oil.
Take a lump of dough as per introduction.
Divide into 2 lumps. Roll both separately into thin chappatis.
Drain excess water from the mixture every now and then.
Spread some filling on the chappati, moisten the rim with water.
Press the other chappati over it, seal the rims together.
Shallow fry as per introduction.
Serve hot and crisp with butter or chutneyor vegetables

PANEER PARATHAS

2006-10-30T21:43:00.000-08:00

Ingredients

1 recipe paratha dough (refer Basic Paratha Recipe)
1 cup paneer crumbs
4-5 green chillies finely chopped
1 onion finely chopped
1 tbsp. coriander finely chopped
1 tsp. mint leaves finely chopped
salt to taste
2 tbsp. ghee
ghee or oil to shallow fry

Method

Roll dough to a large square.

Spread some ghee all over.

Fold in half. Spread ghee.

Fold in quarter. Spread ghee.

Roll again to full size. Repeat above procedure.

Roll into a tight swissroll. Refrigerate for 15 minutes.

Break off lumps and use as regular paratha dough.

Mix all filling ingredients.

Take a lump of dough.

Roll halfway. Spread some filling.

Make a tight swissroll. Twist to a spiral.

Press roll to full size.

Shallow fry.

Serve hot with any gravy vegetable.

Can be served with Youghurt as Snacks

SPINACH PARATHAS

2006-10-30T21:37:00.000-08:00

Ingredients
1 recipe paratha dough (refer basic paratha recipe)
1 cup spinach cleaned & finely chopped
1 tsp. red chilli powder
1/2 tsp. chat masala
Salt to taste
2 tbsp. plain flour
oil to shallow fry

Method

The spinach must be towel dried well or else the filling will ooze out and make rolling difficult.

Mix all dry ingredients together.

Roll a lump of dough as for paratha.

Spread some spinach over it.

Sprinkle some dry mixture all over.

Make a tight swiss roll. Now twist into a coil.

Press together and reroll to full size.

Shallow fry as given in introduction.

Serve hot.

Variation: Use chopped fenugreek leaves instead of spinach.

Spinach Parathas can be used as snacks or it can be served vegtables for lunch or dinner.

BASIC PARATHA (Indian Bread)

2006-10-27T07:34:00.000-07:00

Introduction to Indian Parathas.

A corollary to the rotis and naan, a variety of parathas, I present this week, hoping
you will like the novel and traditional tastes alike.
Basic dough for the parathas is same, and the fillings and their methods change.
Though most paratha makers would use nothing less than maida (All purpose Flour)for the dough, I prefer to use wheat flour instead, since it is easier to digest. So feel free to interchange
the two flours as you like.

Basic paratha dough:

Ingredients

2 cups flour
1 tbsp. fat (oil or ghee)
salt to taste
water to knead

Method :

Mix all ingredients except water. Add a little at a time and form a soft pliable dough.

Keep for 30 minutes before using.

Always keep covered with a moist cloth, and see that the cloth is kept moist.

One paratha requires a pingpong ball sized lump of dough. Henceforth in this
section 1 lump means this size.

For rolling, use dry flour as in phulka, etc., to roll easier. Dust the roti with dry flour
now and then.

General rule about frying the parathas:

Heat a heavy griddle, place paratha on it.

Allow one side to cook have brown golden patches.

Turn repeat for other side. Drizzle some oil and flip.

Drizzle oil on other side. Sizzle till done.