Just to share with you….
You might have tasted roti (different from chappathi) made of ragi, wheat etc. You can make such roti with rice flour too. Unless chappathi otherwise called as rotis this is thick and we don’t roll them instead we used to flatten with hands.
Ingredients
1. Rice flour – 2 cups
2. Big Onion – 1 (chopped)
3. Green chillies - 3 (fine chopped)
4. Coriander leaves, curry leaved (fine chopped)
5. Salt – As required
6. Chilly powder – 1/2 tsp
7. Cumin seeds (Jeerakam) – 1 tsp
8. Turmeric powder – 1/2 tsp
9. Oil for roasting
Preparation
1. Mix all the ingredients (except oil) in warm water and knead well to make soft dough (like chappathi dough).
2. Take butter paper or thick glossy paper. Pour 1 tsp oil on it and spread it with your hand. Take a lemon sized ball of the dough and pat it on the paper with hand like roti. Spread little oil on top of it.
3. Then carefully place the prepared roti on the tawa(butter paper on the upper side) and immediately remove the butter paper slowly. If you feel uncomfortable with it, then make thick rotis and take it on your palm and place it on the tawa.
4. Cook well on both sides till golden brown.
Tips
1. Peanut chutney goes very well with this.
2. Repalce rice flour with Ragi flour to make Ragi Roti
3. Replace rice flour with Wheat to make wheat Roti
Just to share with you………
Red pumpkin masala puri is a different kind of poori made with grated red pumpkin. This is a colorful poori too.
Red Pumpkin Masala poori
Ingredients
1. Pumpkin Piece (grated) – 1/4 cup
2. Chilli Powder – 1/2 tsp
3. Salt to taste
4. Sugar – 1/4 tsp
5. Ajwain (Omam) – 1 tsp
6. Chopped Corriander and Mint leaves
7. Turmeric Powder – 1/4 tsp
8. Oil for Kneading – 2 tsp and for frying.
9. Wheat flour – 1 cup
10. Water to knead
Preparation
1. Mix grated Pumpkin, mint and coriander leaves, salt, sugar, chilli powder, ajwain , turmeric powder, oil and wheat flour.
2. Knead into thick dough sprinkling some water. (here water consumption will be less)
3. Keep aside for 15 minutes and Roll into small size Pooris
4. Fry in hot oil.
5. Serve hot with potatomasala /Raita /Pickles
Just to share with you………..
There are certain advantages for preparing naan at home, the main one being the fact that you will never feel over optimistic about it, as a result of which you are never too disappointed about the outcome. Try out this naan.
NAAN
Ingredients
1. All-purpose flour – 2 cups
2. Yeast (Dry) - 1 teaspoon
3. sugar – 1 teaspoon
4. salt – 1 teaspoon
5. ghee or melted butter – 4 teaspoon
6. yoghut – 2 teaspoon
7. water -2/3 cup
8. Sesame seeds - 1tspn
Preparation
1. Dissolve yeast in water to which sugar is added.
2. Sift flour and salt together into a bowl and add the yeast mixture, half of the ghee and the yogurt. Mix to form a soft dough, then knead on a floured surface for about 5 minutes or until dough is smooth and elastic.
3. Place the dough in a large greased bowl, cover and let stand in a warm place for 1 hour or until the dough doubles in size.
4. Punch down the dough and knead for 5 minutes. Divide dough into lemon sized balls. Flatten the dough using a rolling pin, or by hand (I prefer the second method, for the very rustic look it provides). Top with sesame seeds or any other topping of your choice. Brush grill pan with oil, wipe it with a piece of cloth.
5. Bring it to medium heat, and keep the flattened dough over it, wait till it unevenly puffs up (3-4 min). Brush some melted butter or ghee on 5 or 6 random spots. .
6. Turn it over, cook for 2-3 more minutes, or till the spots are browned enough. Quickly transfer it to a clean kitchen towel and keep it wrapped. Serve hot brushed with ghee or melted butter.
Spinach Roti
Ingredients
1. Spinach - a bunch
2. Wheat Flour - 2 cups
3. Besan - 2 tbspn
4. Cumin seeds/jeera - 1 tbspn
5. Chilli Powder - 1-2 tspn
6. Turmeric powder - 2 tspn
7. Ajwain(Ommam) - 1 tspn (optional)
8. Curd – 2 tspn
9. Salt acc to taste
10. Oil enough for roasting.
11. Sesame seeds - 1 tspn (optional)
12. chopped onion - 1 cup (optional)
Preparation
1. Take a vessel, mix all the ingredients well and knead using curd and little water to make soft dough.
2. Set aside for 1/2 to 1 hr.
3. Make lemon size ball and roll it as you do for chapathi.
4. Heat the griddle and roast the rolled stuff.
5. Serve with any raita, plain curd.
GREEN PARATHA’S /ROTI’S
Methi Roti
1. Instead of spinachleaves use methi leaves.
Green Paratha
1. Use can use any combination of green leaves to make green roti’s.
Just to Share with you…..
After I met my friend Maitri I got chance to eat and learn many North Indian Items. She used to make north Indian items really really good. If she makes stuffed paratha all will be like as though she has made using mould. I mean the size and thickness remains same for all. She used to make like chappathi and keep stuffing in the centre and roll back into round shape then she will start pressing that to make like chappathi’s. I tried many times but my fillings always came out and the edges won’t be that good, so I started making one small chappathi then used to keep the stuffing then close that with another chappathi then pull out the edges properly and press it to get paratha’s done properly. Now my paratha’s look likes her parathas but rolling done in a indirect way.
This will be a good recipe to pack if you are going on a picnic ,or you are packing your kids tiffin box.No need to pack curries seperately. Kids usually don’t eat properly so we have to make stuffs simple fo them and also they should get everything. So this kind of stuffed chapatti’s (stuffing could be mashed potato, grated cauliflower -gobi paratha, grinded peas -mutter paratha or even mixed vegetables too). You Kid will really enjoy this stuff.
While making stuffing for kid, just fry any one of the above vegetable with little salt and pinch of chilli powder and make the stuffing ready.
For Paratha
1. Wheat flour – 2 cups
2. Curd(optional)- 2 tsp
3. Salt little
For stuffing
1. Potato /Alu – 2 ( medium size)
2. Onion – 1 small size
3. Jeera – 1 tsp
4. Garam masala -1/2 tsp
5. Turmeric powder – 1/2 tsp
6. Chilli powder – 1/2 tsp
7. Corriander powder -1/2 tsp
8. Oil ,curry leaves and salt as needed
Stuffing Preparation
1. Boil the potatoes, peel the skin and mash it well.
2. Heat one tsp of oil in kadai and sauté jeera.
3. Then add chopped curry leaves and finely chopped onions.
4. Add Garam masala, turmeric powder, chilli powder and corriander powder and mashed potatoes and mix all together well.
5. Fry for 5 mins and keep aside this stuffing.
Paratha Preparation
1.Mix wheat flour, salt, curd and water and make a dough like chappathi dough consistency. Don’t make the dough rough and tough.
Step 1:
Take little dough make a small ball press and make small chappathi and keep enough stuffing on the top of it.
Step 2:
Close it with another small chappathi.
Step 3:
Pull both chappathi’s edges together wherver needed and press with your palm so that it looks like one chappathi.Then press it with roller to make desired size chappathi.while pressing start from the middle and press slowly by rolling so that stuffing spreads equally in all the places.
Step 4:
Heat the tava and put the paratha on the tava cook till both sides are golden brown by flipping the both sides.
Step 5:
Serve your paratha with hot pickle.