Rotis/paratha/puri

Roomali roti

Posted on December 20, 2010. Filed under: Rotis/paratha/puri | Tags: , |

Master Chef India
 
Roomali Roti
 
Ingredients 
1-1/2 cup Whole wheat flour
1/2 cup bread flour ( or all purpose flour/Maida)
2 tbsp ghee/oil
salt to taste 
 
Method
1. Combine all the ingredients with enough lukewarm water to make a smooth soft dough. THE DOUGH SHOULD NOT BE STICKY.
2. Rest the dough for about 15 minutes by covering with a moist cloth.
3. Knead the dough again and divide into small balls.
4. Flatten each ball slightly and roll into a small chapati. MAKE SURE THAT THE EDGES ARE THIN AND THE CENTRE IS A BIT THICK.
5. Invert a kadhai on a gas flame and heat the kadhai.
6. Toss the roti in the air in a way by which the dough will stretch.
7. Carefully place the roti on the inverted kadhai and roast till done. 
8. Fold and serve.
 

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Masala roti

Posted on July 16, 2009. Filed under: Rotis/paratha/puri | Tags: , |

A variety of vegetables add flavour and colour to these rotis. Do not sieve the wheat flour to avoid losing fibre.

Preparation Time : 5 mins.
Cooking Time : 30 mins.
Makes 12 rotis.

1½ cups whole wheat flour (gehun ka atta)
¼ cup besan (Bengal gram flour)
¾ cup fresh low fat curds (dahi)
¾ cup boiled, peeled and grated potatoes
½ cup boiled sweet corn kernels (makai ka dana)
¼ cup chopped spinach (palak)
½ teaspoon turmeric powder (haldi)
½ teaspoon finely chopped green chillies
1 teaspoon oil
Salt to taste

Other ingredients
Whole wheat flour (gehun ka atta) for rolling
2 teaspoons oil for cooking

1. Mix all the ingredients together and knead into a soft dough using water only if required.
2. Knead the dough till it is smooth and divide into 12 equal portions.
3. Roll each portion into small 125 mm. (5″) diameter rotis using little flour.
4. On a non-stick tava (griddle), cook each roti on both sides, smearing a little oil until brown spots appear on the surface.
5. Serve hot.

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Tofu mutter paratha

Posted on July 16, 2009. Filed under: Rotis/paratha/puri | Tags: , |

Preparation time: 15 minutes. Cooking time: 35 minutes. Makes 6 parathas.

For the dough
½ cup whole wheat flour (gehun ka atta)
2 tbsp soya flour
Salt to taste

For the stuffing
1 tsp soya oil
½ tsp cumin seeds (jeera)
½ cup boiled and crushed fresh green peas
1 tsp ginger-green chilli paste
1/3 cup grated tofu (soya paneer)
¾ tsp sugar
1 tsp amchur (dry mango powder)
½ tsp garam masala
2 tbsp finely chopped coriander (dhania)
Salt to taste

Other ingredients
¼ tsp soya oil for kneading
Whole wheat flour (gehun ka atta) for roling
1 tbsp soya oil for cooking

For the dough
1.Combine all the ingredients in a bowl and knead into a soft dough using enough water.
2.Knead again using oil and divide into 6 equal portions and keep aside.

For the stuffing
1.Heat the oil in a non-stick kadai, add the cumin seeds and sauté till the seeds crackle, add the green peas and sauté for 10 minutes, stirring continuously.
2.Add the ginger-green chilli paste, tofu, sugar, amchur, garam masala, coriander and salt and mix well.
3.Cook for another 5 to 7 minutes or till the mixture becomes dry.
4.Divide the mixture into 6 equal portions and keep aside.

How to proceed
1.Roll out one portion of the dough into a 75 mm. (3″) diameter circle using a little four.
2.Place a portion of the stuffing in the centre and fold the edges of the dough over the stuffing.
3.Pinch the edges together to seal the stuffing in.
4.Flatten the dough and roll out again into a 125 mm. (5″) diameter circle.
5.Heat a non stick pan and cook each paratha over a medium flame using ½ tsp oil till it is golden brown in colour on both sides.
6.Repeat with the remaining dough and stuffing to make 5 more parathas and serve hot.

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Jeera paratha

Posted on July 9, 2009. Filed under: Rotis/paratha/puri | Tags: , |

Ingredients
300g/11oz chapati flour (or a half and half mixture of sifted wholemeal flour and plain white flour)
4g/¾tsp salt
1 tsp cumin seeds
2 tsp green chillies, very finely chopped
2 tbsp fresh coriander, very finely chopped
2 tbsp olive or groundnut oil
250ml/8fl oz water
1 tsp fresh root ginger, very finely grated
50-75g/2-3oz melted butter or ghee
freshly ground black pepper

Method
1. Combine the flour, salt, black pepper, cumin seeds, chillies and coriander in a large bowl and drizzle the oil over the top. Rub the oil and seasonings into the flour with your fingers.
2. Put the water in a cup and stir in the ginger. Slowly add enough water to the flour mixture to make a soft but manageable dough, mixing and kneading as you do so – you will need anything from 175ml/6fl oz to all of the gingery water. Knead the dough – either in the bowl or on a work surface – for about 10 minutes, until smooth.
3. Put the dough in a bowl and cover with clingfilm or a damp tea-towel. Set aside for 30 minutes, then knead the dough again and divide it into 8 balls. Flatten each ball slightly to make a patty.
4. Set an Indian tava, cast-iron griddle or cast-iron frying pan on a medium-high heat. Give it time to get very hot. Meanwhile, dust your work surface and rolling pin with flour. Roll out one dough patty into a 15cm/6in round. Drizzle 1 tsp of the melted butter or ghee over the surface and spread it evenly with the back of a teaspoon.
5. Fold one end of the round over itself in such a way that a third of the round is still uncovered. Then fold the uncovered end over the rest to form a triangle of sorts. Drizzle ½ tsp of melted butter or ghee over the rectangle and spread it out with the back of the spoon.
6. Fold this rectangle over itself in such a way that a third is left exposed. Now fold the third over the rest to make a small square. Roll out this square to a much larger one, about 14-15cm/5½-6in on each side. You may need to dust it with flour now and then.
7. Lift up the parantha and slap it into the centre of the hot pan. Cook for 30 seconds until the dough turns white on top and light brown spots appear on the bottom.
8. Spread 1 tsp of melted butter or ghee over the top of the parantha and turn it over. Cook it for another 15 seconds. Turn the parantha 4 more times, every 15 seconds, without adding any more melted butter or ghee. The parantha is done when it has light brown spots, is slightly crisp on the outside and soft (but cooked through) on the inside. Make the remaining paranthas in the same way.

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Peshawari naan

Posted on July 2, 2009. Filed under: Rotis/paratha/puri | Tags: , , |

Ingredients
250g/8¾oz plain flour, plus extra for dusting
2 tsp sugar
½ tsp salt
½ tsp baking powder
110-130ml/4½fl oz milk
2 tbsp vegetable oil
30g/1oz flaked almonds
1 tbsp butter, melted, for serving
For the filling
70g/2½oz pistachios, shells removed
35g/1¼oz raisins
1½ tsp caster sugar
Method
1. Sift together the flour, sugar, salt and baking powder in a bowl. Mix the milk and oil together in a separate bowl. Make a well in the centre of the dry ingredients and pour in the liquid ingredients.
2. Slowly mix together the dough by working from the centre and incorporating the flour from the edges of the well until you have a smooth, soft dough. Knead for 8-10 minutes, adding a little flour if the dough is too sticky.
3. Place in an oiled bowl, cover with a damp tea-towel and leave in a warm place for at least an hour, until the dough has doubled in size. Then knock back and form into five equal-sized balls.
4. For the filling, pulse together the pistachios, raisins and sugar in a food processor until the mixture forms a coarse powder. Divide into five equal portions.
5. Preheat the grill to its highest setting and place a heavy baking sheet on the top shelf to heat.
6. Roll out each of the five portions of dough balls into thick circles. Fill half of each circle with one portion of the filling leaving about a one-inch margin around the edge. Wet the dough around the edges with a little water and fold each circle in half to enclose the filling. Pinch the dough around the edges to close.
7. Gently roll out each naan into a teardrop or oval shape. Sprinkle over the flaked almonds. Place the naan on the hot baking sheet and grill for about 1-2 minutes until there are nice brown spots on the surface. Brush with the melted butter and serve hot

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Naan

Posted on June 30, 2009. Filed under: Rotis/paratha/puri | Tags: |

Ingredients
For the dough
250g/9oz plain flour
2 tsp sugar
½ tsp salt
½ tsp baking powder
110-130ml/3½-4½fl oz milk
2 tbsp vegetable oil, plus extra for greasing
For the topping
nigella seeds, poppy seeds or sesame seeds, or chopped garlic and fresh coriander
1 tbsp butter, melted, to serve

Method
1. For the dough, sift the flour, sugar, salt and baking powder into a bowl. In another bowl, mix together the milk and oil.
2. Make a well in the centre of the flour mixture and pour in the liquid mixture. Slowly mix together the dough by working from the centre and incorporating the flour from the edges of the ‘well’, to make a smooth, soft dough. Knead well for 8-10 minutes, adding a little flour if the dough is too sticky.
3. Place the dough into an oiled bowl, cover with a damp tea-towel and leave in a warm place for at least an hour, until doubled in size. Then knock the dough back and form into five balls.
4. Preheat the grill to medium and place a heavy baking sheet on the upper shelf of the grill to heat.
5. Roll the dough balls out quite thinly, ideally in a teardrop shape, but really this is just aesthetic. Sprinkle over your chosen topping and press into the surface of the dough. Place the naans onto the hot baking sheet and grill for just 1-2 minutes, or until lightly browned. Brush with butter and serve hot.

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Vade

Posted on June 18, 2009. Filed under: Rotis/paratha/puri | Tags: , |

Vade are traditional Maharashtrian version of the deep fried puris. The authentic recipe calls for a lot of pre-preparation in terms of making the flour for the vadas at home. I have used the readymade rice flour for a quick and delicious version.

Cooking Time : 10 mins.
Preparation Time : 5 mins.

Makes 6 vades.

Ingredients
2 cups rice flour (chawal ka atta)
1 cup whole wheat flour (gehun ka atta)
salt to taste
Other ingredients
oil for deep frying
Method
1. Mix together all the ingredients and using enough hot water knead into a soft dough.
2. Cover and keep aside for 15 to 20 minutes.
3. Divide the dough into 6 equal portions and roll out each portion, on a greased sheet of plastic, into a 50 mm. (2″) diameter round.
4. Deep fry in hot oil until golden brown in colour.
5. Serve immediately.
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Paneer pancakes

Posted on June 10, 2009. Filed under: Rotis/paratha/puri | Tags: , , |

You have to taste this dish to believe how wonderful it is. Prepare and store the pancakes ahead to reduce final preparation time.

Cooking Time : 30 mins.
Preparation Time : 20 mins.

Serves 6 to 8.

For the pancakes
100 grams plain flour (maida)
300 ml. milk
1 egg or 3 teaspoons ghee
a pinch salt
For the filling
300 grams finely chopped paneer
1 chopped onion
3 chopped green chillies
1/2 teaspoon chilli powder
1 tablespoon ghee
salt to taste
For the sauce
900 grams tomatoes
1/2 teaspoon chilli powder
1/3 teacup fresh cream
3 to 4 teaspoons sugar
2 tablespoons tomato ketchup
salt to taste
For the topping
4 tablespoons grated cooking cheese
For the pancakes
1. Mix the flour, milk, egg and salt. Leave the batter for 20 minutes.
2. Prepare pancakes in a frying pan, using a little ghee or butter while frying. Use a non-stick ghee frying pan if the use of egg has been omitted.
For the filling
1. Fry the onion for 1/2 minute in the ghee.
2. Add the chillies and fry again for 1/2 minute.
3. Switch off the gas and add the paneer, chilli powde and salt. Mix well.
For the sauce
1. Cut the tomatoes into big pieces, add 1 teacup of water and cook. When cooked, take out a soup by passing through a sieve.
2. Add the chilli powder, tomato ketchup, sugar and salt and boil for 15 minutes.
3. Add the fresh cream and mix well.
How to proceed
1. Grease a baking dish and spread a little sauce at the bottom. Put a pancake over it and spread a little filling and again a little sauce at the bottom. Put a pancake over it and spread a little filling and again a little sauce.
2. Repeat and build up layers of pancakes, filling and sauce.
3. Finally cover with some more sauce and top with the grated cheese.
4. Bake in a hot oven at 450°F for 10 to 15 minutes until cooked.
5. Serve hot.
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Methi aloo paratha

Posted on June 10, 2009. Filed under: Rotis/paratha/puri | Tags: , |

Preparation Time : 10 mins.
Cooking Time : 20 mins.

Makes 5 parathas.

For the dough
1 cup whole wheat flour (gehun ka atta)
1 tsp oil
salt to taste
For the methi aloo stuffing
1 cup finely chopped fenugreek (methi) leaves
1 cup boiled and mashed potatoes
½ tsp cumin seeds (jeera)
2 tsp gingergreen chilli paste
¼ tsp turmeric powder (haldi)
1 tsp coriander (dhania) powder
2 tsp chaat masala
2 tbsp oil
salt to taste
Other ingredients
whole wheat flour (gehun ka atta) for rolling
oil for cooking
For the dough
1. Combine all the ingredients and knead into a soft, smooth dough using enough water.
2. Divide the dough into 5 equal portions. Keep aside.
For the methi aloo stuffing
1. Heat the oil in a pan and add the cumin seeds. When the seeds crackle, add the fenugreek leaves and sauté for 2 to 3 minutes.
2. Add the ginger-green chilli paste, turmeric powder, coriander powder, chaat masala and salt and mix well.
3. Add the potatoes and sauté for another 2 to 3 minutes.
4. Cool completely and divide the stuffing into 5 equal portions.
How to proceed
1. Roll out one portion of the dough into a circle of 75 mm. (3″) diameter using whole wheat flour for rolling.
2. Place one portion of the methi alu stuffing in the centre of the circle.
3. Bring together all the sides in the centre and seal tightly.
4. Roll out again into a circle of 150 mm. (6″) in diameter, using whole wheat flour for dusting.
5. Cook on a hot tava (griddle), using a little oil, until both sides are golden brown.
6. Repeat with the remaining dough and stuffing to make 4 more parathas.
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Double decker paratha (low calorie)

Posted on June 10, 2009. Filed under: Rotis/paratha/puri | Tags: , |

A surprisingly low calorie version of the usually fattening paratha! Carrots abound in vitamin A, which nourishes the lining of the eyes, while the green peas add fibre and help to control blood sugar levels.

Cooking Time : 30 mins.
Preparation Time : 20 mins.

Makes 4.

Ingredients
12 whole wheat chapattis
For the carrot stuffing
½ cup grated carrots
1 teaspoon cumin seed (jeera)
½ teaspoon finely chopped green chillies
1 teaspoon lemon juice
½ teaspoon oil
Salt to taste
For the green peas stuffing
1½ cups boiled and mashed green peas
1 teaspoon cumin seeds (jeera)
1 teaspoon finely chopped green chillies
1 tablespoon chopped coriander
½ teaspoon oil
Salt to taste
Other ingredients
2 teaspoons oil for cooking
For the carrot stuffing
1. Heat the oil in a non-stick pan and fry the cumin seeds until they crackle.
2. Add the carrots, green chillies, lemon juice and salt and mix well.
3. Cover and cook for 2 minutes. Keep aside.
For the green peas stuffing
1. Heat the oil in a non-stick pan and fry the cumin seeds until they crackle.
2. Add the green chillies, coriander and salt and cook for 1 minute.
3. Add the green peas and cook for another minute. Keep aside.
How to proceed
1. Spread 1 tablespoon of the carrot stuffing on one chapatti and cover with another chapatti. Then spread 1 tablespoon of the green peas stuffing, place another chapatti on the top and press firmly to seal the edges.
2. Cook the resultant double decker parathas on a tava (griddle) on both sides, using a little oil.
3. Repeat with the remaining chapattis and stuffing to make 3 more parathas.
4. Serve hot.
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