Akki Roti (Flat bread with rice flour)

Ingredients

• Rice flour - 1 1/2 cup
• Onions - 1 finely chopped
• Green chillies- 3 ( finely chopped)
• Chilli powder - 1/2 tsp (optional)
• Jeera - 1 tsp (crush with hands and add)
• Carrot - 1 medium sized, grated
• Coconut - 2 to 3 tbsp grated
• Coriander leaves - 1 tbsp finely chopped
• Hing - a pinch
• Salt - to taste
• Oil - to toast
• Water - to make the dough.

Method:

• Take a wide bowl and add rice flour. 
• Then crush the jeera with your hands and add to the rice flour.
• Add all the remaining ingredients one by one together except oil.
• Add required water to form a soft dough. Be careful while adding water, add little by little.
• Keep the dosa tawa on the stove, drizzle little oil on it. Take a big lemon size dough and start patting it in a round shape on the tawa. you can touch water and tap it to make it easy.

• Drizzle oil around and allow to cook. Turn over to the other side and allow it to cook well. Repeat this for all other rotis too, 
• Serve it hot with coconut chutney,or tomato chutney or Curd with little sea salt and crushed green chilli.

Palak paratha

Here is another recipe with Palak,which is very simple to make.. yet very tasty.

This recipe can make 15 parathas.

Ingredients:

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• Palak leaves - 6 small bunches
• green chillies - 3 to 4
• salt - to taste
• Atta - one small laddle for 1 paratha

Method:

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• Wash the palak leaves well.
• Chop 2 bunches of palak leaves into very small pieces.
• Blanch the rest of the leaves.(Put in boiling hot water for 5 min and wash in cold running water )
• Make a puree with green chillies and salt.(Do not add water)
• Add the spinach puree,atta in a bowl and knead into a soft dough.(Do not add water)
• Set aside for half an hour.
• Make round balls and spread into rotis.
• Cook the rotis on a medium hot skillet ,smearing little oil on both sides.
• Serve hot.

Note: You can add crushed jeera seeds to atta while making the dough.

Mooli/Raddish ka paratha

Ingredients:

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• Raddish - 1 big
• Omam/ajwain - 1 tsp
• salt - 1 /2 tsp
• turmeric powder - a pinch
• coriander leaves - 1 handful,finely chopped
• green chillies - very finely chopped
• atta - 12 laddleful

Method:

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• Peel off the skin and grate the raddish.
• 
  
• Squeeze the water completely.Reserve the water for making the dough.
• Make soft dough with the squeezed out water and set aside for 1 hour.
• Add turmeric powder,ajwain,salt ,coriander leaves ,green chillies to the grated raddish and mix well.
• Make round balls with the dough.
• Spread into a small roti and keep 2 tsp of raddish filling inside.
• 
  
• Cover from all the sides and again roll into a roti.
• Cook the paratha on a tava ,smearing little oil /ghee on both sides,till it turns golden brown.

Serve hot with curd and pickle.

Aloo ka paratha and gobi ka paratha

This recipe serves 10 paratha.

Ingredients:

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For the filling

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• Potato - 3 big
• Ajwain / carom seeds - 1/2 tsp
• jeera ,crushed - 1 tsp
• green chillies - 4 , cut into very thin pieces( ie, 1 mm thickness or else the paratha will slit open)
• salt - 1/2 tsp
• haldi - a pinch( optional)
• Coriander leaves - 3 to 4 tsp (finely chopped)
• red chilli powder - 1/2 tsp

Method

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• Pressure cook the potatoes.(just 1 whistle will do).Do not over cook it as the filling may come out of paratha.
• Drain the excess water.Peel off the skin and mash the potatoes using a masher.
• Add crushed jeera ,ajwain,salt,haldi, red chilli powder, coriander leaves ,green chillies to the mashed potatoes and mix well.

For the paratha

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• Make roti dough and set aside for 1/2 an hr.
• Make a small roti and place a small ball of aloo filling in it.
• Fold from all the sides and again spread it into a normal size roti.
• 
  
• Do not press the roti too much as the filling will come out.
• Heat a skillet and put the paratha on it.
• After 2 min,flip to the other side .Smear little ghee /oil on both the sides.
• Cook on both the sides till the outer layer gets light brown spots.
• Serve hot with curd and pickle.
• 
  
• 
• we can also make the filling with raddish (mooli) ,cauliflower ,spicy cheese , mathi corn , panneer ,pudina ,cauliflower ,etc.
• I will mention the recipe for the cauliflower filling here.
• 
  
• Separate the florets of cauliflower.Retain the tender stems.
• Wash it very well and boil water with a pinch of turmeric powder and salt.
• Add the florets in the boiled hot water and close with a lid.
• Set aside for 1/2 an hr.
• Drain the excess water completely.
• Grate the tender florets using a grater.
• Squeeze the water from the grated cauliflower completely and save the water for making the chapati dough.
• Heat 1 tsp of oil in a kadai,add the squeezed grated cauliflower into it.Add salt,ajwain,red chilli powder,finely sliced green chillies,finely chopped coriander leaves,crushed cumin seeds and saute till the the moisture is gone.This may take 5 to 10 min.
• The filling is ready .Make the paratha in the same way as aloo paratha.just keep 2 to 3 tsp of filling in each paratha.

Paneer paratha with homemade paneer

Ingredients:

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• Wheat flour - 1 cup
• Milk - 1 litre
• green chillies - 4 to 5
• cumin seeds - 1 tsp
• salt - to taste
• dhania powder - 1 tsp
• red chilli powder - 1/2 tsp
• lemon juice - extracted from 1 lemon
• oil - 1 tsp

method:

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paneer crumbs

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• Boil milk.
• Squeeze lemon juice into it.
• The milk will start to separate.Add 1 tsp of jeera to the milk.
• Pour it into a muslin cloth and squeeze out the excess water.
• Tie it tight to a door handle/hook and leave for 15 min.Keep a bowl below to collect the drops.
• Save the stock for making dough.

Dough

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• Mix wheat flour and luke warm stock to form a soft dough.

Paratha

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• Open the muslin cloth and just crumble the paneer with your hands.This is jeera paneer .
• Heat 2 tsp of oil in a kadai.Add finely chopped green chillies and saute for a minute.
• Add the paneer crumbs,1/2 tsp salt,red chilli powder,dhania powder and saute for 5 min.The stuffing is ready.
• Make round balls with the dough.(dia:3 cm)
• Spread each ball into a small roti and keep 2 tsp of stuffing in the middle.Cover it from all the sides and spread it again like a roti smearing little atta flour on both the sides.
• 
  
• Cook both the sides on a skillet in a medium flame,smearing little ghee/oil.
• The paratha should be cooked well and at the same time be crispy.

Serve hot with curd and pickle.

Chana Batura

I got this recipe from whereincity.com.It was very tasty.I am writing it down so that all of you can try it out.

For chana

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• 1 cup kabuli chana , soaked overnight
• 2 large tomato
• 2 large onions
• 1 1/2 tbsp chopped coriander
• 1 tsp ginger grated
• 1 tsp garlic crushed
• 1 lemon ( juice extracted)
• 2 tbsp oil,1 tbsp ghee
• 1 tsp tea leaves tied in a pouch or 2 tea bags
• 4 green chillies slit
• 2 bay leaves
• 1 tsp sugar
• 1 tsp cumin seeds
• 1 tsp red chilli powder
• 1/2 tsp each cinnamon-clove powder
• turmeric powder-a pinch
• 1/4 tsp garam masala powder
• 1/2 tsp pepper powder
• salt to taste

For Batura

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• Maida - 1 cup
• Rava - 1/2 cup
• curd - 1 1/2 tbsp
• salt - 1 to 2 tsp
• sugar - 2 tsp
• yeast - half a pinch dissolved in warm water-2 tsp
• Butter - 1 tbsp
• milk - to knead dough
• Oil - for deep frying

Method:

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Batura

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• Sieve maida.
• Add salt,sugar,maida flour,rava,butter,curd into a bowl.
• Add the yeast solution.
• Knead into a soft dough by adding milk little by little.
• Cover with a wet cloth and set aside for 6 hours.
• 
  
• Make sure the cloth does not dry dry.Wet it as it becomes dry.
• Smear oil on your palms,roller and on the base where you are going to roll the batura.
• Take a round ball of dough(big or small..I have made small baturas) and roll it like a roti.Do not make it too thin or too thick.
• Fry in hot oil turning only once till it gets a light tinch of brown colour.
• Serve hot with chana with chopped onions,green chillies and lemon.

For chana

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• Pressure cook the soaked chana with tea bag,bay leaves and 1/2 tsp of salt.( 1 whistle on a high flame and switch off after 15 min on a low flame).
• Set aside to cool about 2 tbsp of chana for grinding.
• Drain the water completely from cooked chana and save the stock.
• In a mixie,grind together 1 tomato,1 onion ,cooled chana and 1/2 tbsp coriander leaves.
• Chop the other onion and tomato into small pieces.
• Heat oil in a kadai,add cumin seeds.
• When it splutters,add ginger -garlic and fry for a min.
• Add chopped onions and tomato and saute till it becomes tender.
• Add the ground paste and fry for another 3 min.
• Add red chilli powder,turmeric powder,pepper powder and garam masala powder.
• Stir and fry till the oil separates.
• Add the drained chana and 2 cups of stock.
• Bring it to boil and cook on a medium flame till it thickens.
• When the gravy thickens,change it into a serving dish.
• Heat oil in a tadka pan,add green chillies,cinnamon-clove powder,chopped coriander leaves and immediately pour it over chana.
• Squeeze lemon juice on top.Stir in gently and serve with batura.
• 
  

Tomato Chapati

Ingredients:

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• Wheat flour/Atta - 2 cups
• Oil - 2 tsp
• Ripe tomatoes - 2 to 3
• Salt - to taste
• Turmeric powder - a pinch
• Red chilli powder - 1 tsp
• Coriander leaves - 2 tsp,finely chopped
• Hing - 1/4 tsp
• Jeera - 1/2 tsp,crushed
• Kasuri methi - 2 tsp

Method:

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• Add oil in a kadai.When it becomes hot,add hing and jeera.
• When it splutters,add finely chopped tomatoes,turmeric powder,salt and red chilli powder.
• Saute well on a medium flame till the raw smell goes off and it turns into a paste.
• Switch off the flame.Add coriander leaves , kasuri methi and mix well.
• Add wheat flour in a wide open vessel.Add the tomato paste little by little and knead well into a dough.Do not add water.
• Set aside for 1/2 an hour.
• Spread into a roti and and cook well on both sides on a tava with little oil.

Serve hot with curd and lime pickle.

Baby Cooker Naan

Ingredients:

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• Maida/All purpose flour - 350 grams
• Salt - 1 tsp
• Yeast - 2 tsp
• Luke warm water - 1 glass
• Curd - 3 tsp
• Sugar - 1 tsp
• Refined oil - 3 tsp

Method:

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• Add yeast and sugar to luke warm water and mix well.Set aside for 5 min.
• Add curd,salt,maida,oil to a wide open vessel.Add the yeast mixed luke warm water little by little and knead to a dough as shown below.

• Since its maida,the dough will stick to your hands.Do not worry about that.
• Cover the dough with a vessel/plate.If you do not like the smell of yeast,keep open under sun for 15 min and then cover with a plate.
• Set aside for 4 hours.Add 1 tsp of oil and knead the dough again as shown below.

• Apply little oil in your hands,on the chappati roller and base to avoid sticking of dough while spreading .Make round balls ,say the size of a lemon.
• Spread into an oblong shape .The size can vary depending on the height of the cooker.Since i have a small cooker,i rolled it small.
• Meanwhile heat a pressure cooker on a medium flame .
• After spreading,apply water on one side of the naan and stick it on the inner surface of cooker.The water acts as a glue enabling the naan to get stuck on the cooker wall.
• A cooker with edges curving outside is to be used.(like that of prestige and not like hawkins).
• You can stick 4 to 5 naans at a time depending on the size of cooker.
• Rotate the cooker with the help of handle,so that the naan gets cooked evenly.

• Once it puff up,invert the cooker and cook the naan on a medium flame.

• See the naan occasionally to ensure it is getting cooked correctly without being burnt.
• Once the brown spots appear and the naan really puffs up,remove one by one with a holder.
• Apply little butter and serve hot with any gravy.

Pudina Paratha

This recipe can make 10 parathas.

Ingredients:

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• Wheat flour - 1 heaped laddle for 1 paratha(so here 10 laddles)
• Mint leaves - 5 bunches
• Salt - to taste
• Red chilli Powder - 1 tsp
• Ajwain/carom seeds - 1 tsp
• Oil -
• Butter -
• Chat Masala powder - 1 to 2 tsp

Method:

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Dough:

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• Wash mint leaves well and separate the leaves.
• Chop the leaves of 3 bunches finely.
• Add the chopped leaves,red chilli powder,ajwain,salt,1 tsp of oil to the wheat flour and add warm water.(Quantity of water:55% of the wheat flour).Knead into a soft dough.
• Cover with a moist cloth and set aside for half an hour.

Powder:

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• Pat dry rest of the mint leaves.
• Heat a kadai and lightly roast the dried mint leaves.
• Set aside to cool and grind to a fine powder.
• Mix chat masala powder to the ground mint powder and mix well.Set aside.

Paratha:

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• Make round balls from the dough each of diameter,say 3cm.

• Just press it between your palms and rub both the sides on wheat flour .
• Spread into a roti of diameter say 9 cm.

• Smear little oil /butter evenly across the roti.

• Roll it into a fan and coil it like a snail as shown.

• Just press it again between your palms,rub on wheat flour and spread again into a roti.

• The above process is done for getting the layers in the paratha.
• Repeat the process for each of the ball and start making parathas with the spreads that were rolled initially.

• Heat a tava/skillet and put the roti.When dots appear,flip it over .Spread little oil on both sides and cook on both sides till it gets brown patches.Cut into two halves if you wish.
• Sprinkle the powder(mint+chat masala) on hot parathas.
• Just before serving crush the parathas between your palms to open up the layers.
• Serve hot with curd and pickle.

Yummy Parathas are ready with a mint flavour.

Methi Roti

This recipe makes 15 to 18 rotis.

Ingredients:

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• Atta - 300 grams
• salt - to taste
• luke warm water - 55% of quantity of atta
• Methi leaves - 5 small bunches
• coriander powder - 1 teaspoon
• jeera powder - 1 teaspoon
• Red chilli powder - 1 tablespoon
• oil - 1 tablespoon

Method:

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• Seperate the methi leaves from the stem and wash well.
• Mix atta,coriander powder,jeera powder,red chilli powder,methi leaves,salt with water and knead to a soft dough.

• Set aside for 15 min.Add 1 tablespoon of oil and knead again for 2 min.
• Make round balls each of diameter 3cm.
• Rub each ball in wheat flour and spread into a roti of diameter 10 cm.
• Pre heat the tava so that its hot.
• On a medium flame,add roti on the tava.
• When you see bubbles turn it upside down.
• When bubbles appear on this side too,spread 1/4 teaspoon of oil and turn upside down.
• Spread 1/4 teaspoon of oil on this side and cook for 2 sec.
• Place a tissue paper in a hot case and keep the rotis in the hot case.

Serve hot.

Carrot Chapati

We can make 12 rotis with this recipe.

Ingredients:

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• Wheat flour/Atta - 3 1/2 cups
• Salt - to taste
• Carrot - 1 large
• Coriander leaves - 1/2 bunch
• Red Chilli powder - 1/2 tsp
• Luke warm water - 5 cups
• oil - for making the roti

Method:

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• Peel off carrot's skin and put it in warm water for 5 min.
• Grate the carrot and chop coriander leaves finely.
• Add all the ingredients(atta,salt,chilli powder,carrot,coriander leaves) in a wide open vessel.
• Add 4 cups of warm water and knead into a soft dough.If required add last cup of water little by little and 1 tsp of oil and keep kneading it for 10 min.The more you knead,more softer the dough becomes.
• Cover the dough with a moist cloth and set aside for an hour.

• Make round balls with the dough,each the size of a lemon.
• Rub each ball in wheat flour,and roll it into a flat roti as shown below.
• Do not roll it very thin.

• Pre heat the tava ,so that it is really hot before making the roti.
• Then on a medium flame,add the roti on tava.When you see bubbles,turn it up-side down.
• When you see bubbles on this side too,add 1/2 tsp of oil and cook it.
• Turn the roti again and apply 1/4 tsp of oil and cook well.
• Put a tissue paper in a hot case and keep the rotis in the hot case so that it remains hot and soft.

Serve hot and yummy carrot chapati with whole green gram dal .