Gobi Parantha..

Gobi Parantha..

Ingredients:

• 4 cups Whole Wheat Flour

• 2 cups Grated Cauliflower

• Finely chopped Coriander leaves

• 1-2 Chopped Green chillies

• 1 Teaspoon Ginger-garlic paste

• Garam Masala as per taste

• 1/2 Dhane-Jeera powder
• 1/2-1 Teaspoon Amchoor( Dried Mango) Powder
• Salt to taste

• Butter /Oil for frying

Method:
Make dough out of whole-wheat flour (atta).
Mix grated cauliflower (gobi), green chillies, ginger-garlic paste, coriander leaves, garam masala, dhane-jeera powder, amchoor powder , salt as a filling in paratha.Make two medium size roti, add the filling to the one roti and cover it with the second one. Now roll it slightly.Cook on a pre-heated Tawa and pour half tablespoon oil or butter on it.Spread it on the paratha and shallow fry over low heat.
Turn it and again pour oil or butter on the other side.Cook on a low heat till golden brown.
Serve Gobi Paratha hot with curd.

Sweet Corn Cheese Roti / Paratha

Sweet Corn Cheese Roti / Paratha

Ingredients :

• 1.1/2 Cup whole wheat flour
• 4 tbsp soya flour
• 1/2 Cup boiled and crushed Sweet corn kernels ( makai ke dane)
• 2 tsp Ginger - Green chilli Paste
• 1/2 Cup Grated Cheese
• 1/4 cup Finely chopped Coriander
• Salt to taste
• Oil for kneading & cooking

Method :
 

1. Combine all the ingredients in a bowl and knead it into a semi-stiff dough using enough water as required. Keep aside for 10 minutes under a wet muslin cloth.(P.N : keep dough aside for only 10 min , nor more than that ) Knead again using soya oil till smooth and divide it into equal portions.Roll out one portion of the dough into circle using a little flour for rolling.Cook the roti on a tava (griddle) over a medium flame using soya oil till both sides are golden brown.Repeat for remaining dough.Serve hot.

GulPoli / Gulachi Poli / Jaggery Roti

GulPoli / Gulachi Poli / Jaggery Roti

Gulpoli as the name suggests is the poli/flatbread with jaggery filling. Gulpoli is generally made for the MakaraSankranti festival.

Ingredients :

For the dough

• 1 cup Whole wheat flour
• 1/2 cup All purpose flour(Maida )
• 4 Tbsp Oil
• Less than 1 cup or As required Luke warm water 
• Salt - a pinch 
• Clarified Butter (Ghee)  for roasting.

For the filling

• 1 cup Grated Jaggery
• 1/4 cup Besan
• 4 Tbsp Sesame seeds 
• 1 Tsp Cardamom powder
• 1 Tsp Clarified Butter (Ghee )

Method :

Take the  both the flours and mix well. Heat oil in a tadka/seasoning pan. Pour the hot oil on to the flour. Mix well so that the oil coats the entire flour.  Add water in parts to make a tough dough. Cover the dough with wet cloth or bowl and rest it for 1/2 hour.

Now,Roast sesame seeds Roast besan in a tablespoon of ghee. Grind sesame seeds .Now Add the ground mixture, roasted besan, cardamom powder to the jaggery and Mix well. Make sure there are no tiny pieces of jaggery. 

Divide the dough and filling into equal portions each. Take a ball of dough. Roll it into a small circle. Place the filling on the roti and cover with the edges. Seal and roll into a roti of medium thickness. Heat a tawa. Smear some ghee and roast the polis on both side, till brown spots appear. The poli will be crisp and tastes awesome when hot. It is equally good even when it comes to room temperature.

MultiGrain Mathari

MultiGrain Mathari

Ingredients :

• 1/2 Cup Wheat Flour
• 2 Tbsp Rice Flour
• 2 Tbsp Finger Millet / Raagi / Nachani Flour
• 2 Tbsp Sorghum / Jowar/ Jwari Flour
• 2 Tbsp CornFlour
• 2 Tbsp Finely chopped Coriander leaves
• 2 Tbsp Ajwain ( bishop's weed)
• 1 Tbsp White Til seeds ( sesame )
• 1 Tbsp Hot Clarified butter / ghee
• 1 Tsp Black Paper Powder
• 1/2 Tsp Red Chilli Powder
• Salt as per taste
• Water as required
• Oil for deep frying 

Method :
 
Mix all flours in a bowl. Add Clarified butter, Ajwain,Sesame seeds,Coriander , salt, Red chilli powder,Black paper powder.Then add water as needed and  make tight dough Set the dough aside and cover with a damp cloth. Let the dough rest for 15-20 minutes.Then divide dough into small ball,roll it and make light marks with Fork.Deep fry in oil and serve hot / cool.You can store them in Air tight container for 4-5 days.

Puri / Poori

Puri / Poori

Puri is an unleavened Indian bread, commonly consumed in India, Nepal, Bangladesh, Pakistan and other countries of South Asia.Puri is most commonly served at breakfast. It is also served at special or ceremonial functions as part of ceremonial rituals along with other vegetarian food offered in prayer as prasadam.

Ingredients :

• 1 cup whole wheat flour
• 1/2 cup water (lukewarm)
• 1/2 teaspoon salt
• 1 teaspoon oil
• Oil to deep fry

Method :

Mix whole-wheat flour and salt . Add water as needed and  make tight dough.Dough for puri should be firm but smooth.Set the dough aside and cover with a damp cloth. Let the dough rest for 15 minutes or longer.
Then divide dough into small ball,roll it and deep fry in oil and serve hot

BeetRoot Paratha

BeetRoot Paratha

Ingredients :

• 2 Cups Wheat Flour
• 1 Cup Grated Beetroot
• 1/2 Cup Finely chopped Coriander Leaves
• 1-2 Finely Chopped Onions
• 2-3 Finely Chopped Green Chillies
• 1 Tsp Ginger-Garlic Paste
• 1/2 Tsp Amchur ( Dried Mango) Powder
• 1/2 Tsp Garam Masala
• 1/2 Tsp Turmeric Powder
• Salt to Taste
• 2 pinches of Asafoetida (Hing)
• Oil as required

Method :
Mix grated beetroot, onion, coriander leaves, green chillies, ginger-garlic paste, amchur powder, garam masala, salt, turmeric powder in a bowl. Then add wheat and knead a soft dough adding enough water.

Then let the dough rest for 25-30 minutes.Now make equal size balls and roll out parathas.Heat tawa and fry parathas applying oil in both sides. Serve hot with Curd or Pudina Chutney.

Masala Bhakari (Spicy / Masala Roti)

Masala Bhakari (Spicy / Masala Roti)

Ingredients :

• 1 Cup Jowar flour
• 1 Cup approximately hot water
• A pinch of Salt.
• ReadyMade Onion-Garlic Masala 
• 1/4 Cup finely chopped onion
• 1/4 Cup finely chopped tomatoes
• Red Chilly Powder
• Finely chopped Coriander leaves
• 1/2 Cup Sev
• Chat Masala

Method :
Take  Jowar flour in a big bowl . Add pinch of salt to it and then add hot water little by little , mix , knead and make a soft dough. Now heat tawa.Divide dough to 2 equal parts and make a ball of it. Deep it into jowar flour and dust nicely. Gently roll with Rolling pin or  pat with hand in clockwise direction to make semi thick  Bhakari. Put bhakari on tawa, apply some water to the surface with hand .The water will evaporate .At this time turn bhakari and cook other side.Cook bhakari from both side till done.

Now, Mix some oil to onion garlic masala and spread it over Bhakari.Cut bhakari into 4 quarters.Spread some onion on it.Then Spread some tomatoes. Then sprinkle some red chilli powder and chat masala over it.Sprinkle some sev and then finally some coriander leaves and serve .You can even spread some Curd on it if u want.

Paneer Paratha

Paneer Paratha

Ingredients :

• 2 cups wheat flour
• 1tbsp oil
• Water to knead the dough
• A Pinch of Salt

      For stuffing

• 1.1/2 Cup Grated Paneer
• 1 Finely Chopped Onion
• 2 Tbsp Green Chilli Paste
• 1 Tsp Ginger Garlic Paste
• 1/2 Tsp Roasted Cumin Powder
• 1/2 Tsp Dry Coriander Powder
• 1/2 Tsp Garam Masala
• 1/2 Tsp Amchoor ( Dry Mango) Powder
• 1/4 Cup Finely Chopped Coriander Leaves
• Salt to taste

Method :

Take a bowl , mix wheat flour, salt, oil and then add water little by little to make a stiff dough.Cover dough with wet towel and set aside for 20-30 minutes. For stuffing mix all the ingredients listed above.Now divide the dough into small balls. Roll out balls into a small circle , place stuffing in the center, bring up the ends upwards above the stuffing to cover it. Once they are brought together like a pouch, make sure they overlap and press your palm on it.It will flatten the dough. Then roll it out into a circle.Heat tawa and place paratha on it. Trickle little ghee around paratha.Flip and cook evenly on both sides till it turns golden brown on both sides.Serve hot with pickle or tomato ketchup.

Kothimbir Paratha (Coriander Paratha)

Kothimbir Paratha (Coriander Paratha)

Ingredients :

• Wheat flour as required
• 2-3 Tbsp Besan
• 2 Cups finely chopped Coriander
• 4-5 Garlic cloves finally chopped
• 2-3 Tsp Green Chilli paste
• 2 Tsp oil
• Salt as per taste
• water

Method :

In a bowl add the whole wheat flour, salt, green chilli paste,besan,chopped garlic,oil and chopped coriander and make a nice dough. Keep this dough aside for 30-45 minutes. Then roll parathas and roast on tawa on medium heat till both sides become brown.Apply oil/ghee while roasting. Serve hot with pickle or yoghurt.

Chapati

Chapati

Ingredients :

• Wheat flour
• 1 tsp Salt
• 1 tsp Ghee

Method :
Prepare dough by mixing together 1/2 cup of water, 1 tsp salt, 1 tsp ghee and just enough wheat flour. Knead well. Let the dough be a little softer that that of puri. Keep aside for an hour. Then shape parts of dough into balls bigger than ones fit for puris. Dust with wheat flour. Roll into chapatis on a rolling board. Smear chapati tawa with ghee. Keep on flame. Roast both sides of chapati on tawa moderately. Ready to serve.

Bhatura

Bhatura

Ingredients :

• 500 grams Maida
• 1 1/2 tsp Sugar
• 20 grams Fresh Yeast or 2 tsp Dry Yeast
• 2 tbsp Fresh Curd
• 25 grams Ghee or Margarine or Butter
• 1 tsp Salt
• Oil for frying

Method :
Sieve the flour properly. Put the sugar and yeast in 1 teacup of warm water and mix till the yeast gets dissolves. Cover and leave for 5 to 7 minutes till the mixture is full of froth. Put this liquid along with curd, ghee and salt to flour. Put some warm water to make soft dough. Knead the dough for 6 to 7 minutes. Keep the dough in a wet cloth for 30 minutes . Knead for 1 minute. Divide the dough into equal parts. Apply a little ghee and roll out puris. Deep fry the puris in oil. Ready to serve.