Roti Cookbook

Roti_CookBook

Page 1 of 10 : Roties :

Aloo ka Parantha INGREDIENTS 2 cups whole-wheat flour water to knead the dough 1/2 cup ghee dry flour for dusting

METHOD Make like matar ka parantha, substituting the potato mixture for the green pea mixture.

Mix together 2 cups potatoes-boiled and mashed 2 tbsp chopped coriander leaves 1 tsp finely chopped green chillies salt to taste 1 tbsp lemon juice

Users Comments U can also add dry toasted and grounded moti saunf to add special flovour to the parathas. - Taru Verma ([email protected]) its good food to prepare and for health - mohammed haneef ([email protected]) Hey Niru, For me, main flavour in aloo parantha comes from the spices... Add roasted cumin seed powder and amchur (mango powder) in the potatoes and see the difference...!! Also if you like onions, add lil bit of very finely chopped onions too. Try it out.. - Rajni Arora (abc) too much tasty! - lubna ([email protected]) wadhiya hai ji - sher-e-punjab you can fry alittle ater boil the allo and add bit of tmato pureewith the chilli,coriander - boji ([email protected]) all your recipes are simpleand east to follow - prema ([email protected]) It taste good. I would recomend to also with some garam masala powder with mashed potatoes. - Vivek Shenoy ([email protected])

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Babru INGREDIENTS 1/2 kg black gram daal 1 kg flour 1/2 tsp baking powder salt according taste refined oil to fry

METHOD Soak the daal in warm water and leave overnight. Clean and husk the daal and grind it to a paste. Add the baking soda to the flour along with some water and knead it well. Make small rounds from the dough and add the prepared daal to each ball. Roll it like a chappati and deep-fry it. Serve hot with any sabji.

Users Comments

Oh...yummy , i love babru, being here in US , i made babru for shivratri. It was nice to see this recipe on internet. - Sangeeta I hail from Kangra District in Himachal. Babru as I have known is a sweet dough pancake like product. You may like to review. - V.C.Sood ([email protected])

Bajre ki Roti/Bhakri (Millet Bread) INGREDIENTS

METHOD

bajre ka atta-finely ground Take the bajre ka atta and knead with warm water—sprinkle little by little and warm water knead for a long time, till soft and pliable. It takes some practice and patience. Knead small amounts at a time.

Baqarkhani Roti INGREDIENTS Oven Temp: 375 F-190 C 4 cups refined flour 1 1/2 tsp baking powder 1 cup ghee 1 tsp salt 1 tbsp sugar 1 cup milk 2 tbsp raisins 1 cup almonds-thinly sliced 1 tsp Screw pine (kewra) essence Poppy seeds (Khus Khus) to sprinkle

To shape the roti, you have to use your palms as it keeps breaking. Do not use a rolling pin. You have to make a small ball and keep pressing with your open palm, to make thinner. If you do it in a hurry, it might break. Do it slowly.

METHOD Once it has reached the size you want, cook over a hot tawa on both sides, till cooked through. smeared with ghee. Mix together the Serve flour, baking powder, 1 cup ghee, salt, sugar, milk, raisins, almonds and kewra and knead to a firm dough, using some water if required. Bajra always extra helpings of ghee, as it is said to be very dry. Cover is and leaveserved to restwith for an hour. And the ideal daal with this is dhuli urad ki daal. Break the dough up into 10-12 rounds and roll into 1/8” rounds. Brush rounds with ghee and sprinkle some poppy seeds. Lift one edge and fold 1/3. Fold the opposite edge to come up above the folded edge. Smear a little more ghee over the folded part and sprinkle some poppy seeds too. Now fold the narrow edges 1/3, from one side and then the opposite side to come over it. Forms a square. Roll the square 1/8” thick, brush with some ghee and bake in a pre-heated oven till crisp and brown.

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Bedvin INGREDIENTS Filling ½ cup dhuli urad ki daalsoaked in water for 3 hours 1/8 tsp asafoetida 1 ½ tsp cumin seeds ½ tsp garam masala ½ tsp chilli powder 1 ½ tsp coriander powder 1/8 tsp powdered black pepper Dough 2 cups whole-wheat flour 1 tbsp oil water to knead the dough oil for deep-frying

METHOD Mix the salt and oil into the flour. Knead into a soft and pliable dough with water. Cover the dough and rest for at least half an hour. Grind the lentils coarsely, and add the rest of the ingredients for the filling. Shape into small rounds. You will need to wet your palms off and on, to make sure that the filling does not stick to them. Make walnut-sized smooth balls with the dough and flatten between your palms. Take one round, and pinch and wet the edges all around. Place a round of filling in the center. Bring the edges together and pinch to seal. Flatten by pressing gently and roll into rounds. Grease the surface of the rolling pin, if necessary. Heat the oil till such time as a piece of dough tossed in comes up immediately. Fry the bedvins in it over high heat, till golden on both sides.

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Biraiee Roti INGREDIENTS 2 cups whole-wheat flour 1 cup water some dry flour to help in rolling Filling 1 cup channa dal ½ tsp turmeric salt to taste 4 cloves 4 peppercorns seeds of 1 black cardamom 1 tsp cumin seeds

METHOD Knead the dough as you would for normal rotis and leave to rest. Boil the lentils with ingredients for the filling, using just enough water to cook the lentils and be absorbed into them. No extra water should remain visible. When cool enough to handle, grind the lentil mixture. Make round balls of the dough and flatten into round patties between your palms. Press flat with your fingers, to make them about 6 cm/2 ½ in. Pinch the edges about one-third way towards the center so that they are thinner than the center, and form a sort of cup. Take some of the lentil mixture and place it in the center of the cup, then pinch the edges to seal. Roll out this stuffed ball as thinly as you can, without tearing. Use dry flour to dust while rolling. Clean a griddle on both sides. Place inverted on high heat. Cook the rolled out roti over it, first on one side and then on the other and serve hot. The rotis can also be kept in a covered container until ready to serve.

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Dabeli (Double Roti, Kutch Style) INGREDIENTS 1 kg potatoes 4 medium onions garam masala can be used 1 cup peanuts 2 tsp salt 2 tsp red chillie powder 4 tbsp imli and gur chutney 2 tbsp garlic chutney

METHOD Boil the potatoes and after pealing mash them well and keep aside. In a dekchi heat 1/2 cup oil for frying the peanuts, deep fry and add salt about 1 tsp, 1 tsp sugar, red chilly powder 1/2 tsp. In the remaining oil add garlic chutney, allow to sizzle, add garam masala, red chillie powder, imli chutney, to this add the mashed potatoes. Serve hot as filling in bun with fried peanuts & chopped onions.

Users Comments

Great Recipe. You can try adding a spicy chutney + sweet chutney on the bread for some extra spice. - KM amazing stuff..i had one back in mandvi-kutch where it originated from tastes similar...great stuff - advaita ([email protected]) tasty &spicy recipe - TEJAL ([email protected]) Pogranate seeds (fresh) adds more taste to it - sharmila ([email protected]) the garlic chutney may be avoided as it has a very strong taste and odour. it may mar the delicate taste of the vegetable cooked. For a change cookedcauliflower and peas may be also added to the mashed potatoes.And for a light punch a bit of tadka of hing and mustard may be given to the imli and jaggery chutney - Priya Biswas ([email protected]) awesome, best recipe on this page - raju khanna simple and easy to make recipe. Gobhi Ka Parantha (Cauliflower Stuffed Indian Bread) - Vandana mehta if u keep 3 chutneys seprately and then place it in pau it will taste much better. - rekha gohil (nkgohil@sancharnet .in) INGREDIENTS METHOD Best dish - Bansri Bhatiya Dough in an ordinary Use as roasted peanuts to make crunchy. is veryshape - yummy Breakitthe doughThe intoreceipe small pieces, into round balls and flatten. - Sushil Sablok roti-made from ([email protected]) 2 cups whole wheat flour Pinch the edges to form a cup, and place some gobhi mixture in the centre. Wet 1/2 cup ghee the edges and bring together to enclose the filling. Pinch to seal. ling, mix together 2 cups grated cauliflower 2 tbsp chopped coriander leaves 1 tsp finely chopped ginger 1 tsp finely chopped green chillies (or according to taste) 1 tbsp salt 1 tbsp lemon juice

Roll out this stuffed ball to smoothen, dip in dry flour and roll out as thinly as you can without tearing, like you roll a chapati, being careful not to tear it. Heat the tawa till very hot, lower the heat and place one parantha over it. When the edges start lifting, take some ghee and make a trail along the outer edge of the parantha, and some on the surface. Brown on both sides and serve.

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Khamiri Roti INGREDIENTS 2 cups whole wheat flour 1/2 cup beaten yogurt 1/4 cup water salt to taste For the filling 1/2 cup grated cottage cheese 1 tsp roasted cumin 1 tsp chopped ginger 1 tsp chopped green chillies salt to taste

METHOD Take whole-wheat flour in a bowl and add yogurt, water and salt. Knead to a dough and leave it overnight to ferment. To prepare the filling, take a separate bowl and mix cottage cheese with cumin, ginger, green chillies and salt. Now, divide the fermented dough into equal portions. Put the filling in the center and with the help of the rolling pin flatten in a shape of a roti. Optional: Flatten the dough portions with the help of a rolling pin and spread the filling on top. Bake the rotis in a traditional oven and serve.

Malabari Parantha INGREDIENTS 2 cups maida water to knead 1/2 cup ghee dry flour- for dusting

METHOD Knead the flour into soft and pliable dough with the water. Cover and let rest for 30 minutes. Make 8 round and smooth balls. Roll into a round of about 1/4 cm/1/8" thickness. Smear the surface of this round, with ghee. Fold in 1/2, smear the surface with ghee again, and make another fold from corner to corner. Roll thinly without tearing. Heat the griddle (tava), and place one parantha on to it. When the edges start lifting, slightly, smear some ghee over it letting it trickle under it. Brown on both sides and serve.

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Matar ka Parantha INGREDIENTS 2 cups whole-wheat flour 1 cup water dry flour to help with rolling small bowl of water to dip fingers in while working For the filling grind together 1 cup shelled and boiled greens peas 1/8 tsp asafetida-powder 1 1/2 tsp roasted cumin seeds 1/2 tsp chilli powder

METHOD Make a dough with the flour and water and make small balls of it. After you have flattened the round balls between, press flat a little more with your fingers, to make rounds. Pinch the edges to about one-third way towards the center, so that the edges are thinner than the center, and form a sort of a cup. Place a tbsp of the ingredients ground together in the center of the cup. Dip your fingers in the water so that any filling sticking to them is washed off, and wet the edges before bringing them together to enclose the filling. Pinch to seal. Roll out to smoothen and then dip in dry flour to coat well before rolling again. On a surface dusted with dry flour, roll out the parantha as thinly as you can without tearing it, as you would roll a chapatti. More care is needed with this, as the wet filling inside causes it to tear more easily. Heat the griddle till very hot. Lower the heat and place one parantha on the hot griddle. When the edges start lifting, make a trail of ghee along the outer edge of the parantha, so that some ghee trickles under it. Then smear some ghee on the surface.

Roti / Phulkas INGREDIENTS 2 cups whole wheat flour 1 cup water some dry flour to help in rolling an iron griddle (tawa)

When underside is a golden brown, increase heat and turn the parantha over. Lower heat and cook on the other side. Take off when both sides are brown. METHOD Serve hot. Knead the flour into a soft smooth dough with water (a finger pushed in presses without much pressure) and leave to rest for 15-20 minutes. Shape into smooth balls and flatten a bit. On a well dusted surface, roll these into 1/8” thick rounds. Place the griddle over the fire, and heat till a drop of water thrown over it, evaporates immediately with a sizzling sound. Place a rolled chapatti over the hot griddle and as soon as the edges start rising lift it with a pair of tongs and place over a direct flame, with the uncooked side down. It should start puffing up immediately. When fully puffed, or a spotty brown on the underside, flip over to cook the other side. Take it off the flame and serve hot, with a brushing of ghee

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Mooli ka Parantha Roti_CookBook INGREDIENTS

METHOD

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2 cups whole-wheat flour Knead the flour with the water and make into a soft, pliable dough. Cover and 2 cups water leave the dough to rest for 30 minutes. some dry flour for dusting Mix together 2 cups grated white radish 2 tbsp chopped coriander leaves 1 tsp finely chopped ginger 1 tsp finely chopped green chillies salt to taste 1 tbsp lemon juice

Break the dough into 8 pieces and shape each of them into a round, smooth ball, using dusting of flour if it sticks. Take a ball and using a rolling pin, roll it into rounds. Flatten the round balls between your palms and press flat a little more with your fingers, to make smaller rounds. Pinch the edges to about one-third way towards the center, so that the edges are thinner in the center, and form a sort of a cup. Place a tablespoonful of the filling ingredients in the center of the cup. Dip your fingers in the water so that any filling sticking to them is washed off, and wet the edges before bringing them together to enclose the filling. Pinch to seal. Roll out to smoothen and then dip in dry flour to coat well before rolling again. On a surface dusted with dry flour, roll out the parantha as thinly as you can without tearing it, as you would roll a chapatti. More care is needed with this, as the wet filling inside causes it to tear more easily. Heat the griddle till very hot. Lower the heat and place one parantha on the hot griddle. When the edges start lifting, make a trail of ghee along the outer edge of the parantha, so that some ghee trickles under it. Then smear some ghee on the surface. When the underside is a golden brown, increase the heat and turn the parantha over. Lower heat and cook on the other side. Take off when both sides are brown and serve hot.

Parat-Wala Parantha INGREDIENTS 4 cups whole-wheat flour 1 cup ghee softened and mixed with 1 tbsp flour ghee for frying the paranthas

METHOD Knead the flour into a dough and leave to rest for about 15 minutes. Shape walnut-sized balls of the dough and roll them out into 1 cm/1/2 in thick rounds. Take one round, smear it with the ghee mixture and place another round over it. Repeat till you have used up 6 rounds. Do not smear the last one with ghee. Using dry flour to dust, roll out these layers together, with a light hand, so that the dough does not tear. Roll as thin as you can without tearing, turning over every now and then and dusting with flour. Heat a heavy-based griddle. Pour in the ghee to form a layer. Place a rolled out parantha over griddle carefully and lower the heat to cook slowly. Smear the top with ghee and turn over to cook the other side. Dribble a trail of

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