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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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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Masala paneer naan

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

A very popular naan.

Cooking Time : 10 min.
Preparation Time : 30 min.

Makes 20 naans.

For the dough
500 grams plain flour (maida)
1 1/2 teaspoons sugar
20 grams fresh yeast or 2 teaspoons dry yeast
2 tablespoons fresh curds
25 grams ghee or magarine or butter
1 teaspoon salt
For the stuffing

1 onion, chopped

100 gms grated paneer

3 to 4 chopped green chillies
2 tablespoons chopped coriander
salt to taste
Method
1. Sieve the flour very well.
2. Mix the sugar and yeast in 1 teacup of warm water and stir until the yeast dissoves. Cover and wait for 5 to 7 minutes until the mixture is full of froth.
3. Add this liquid along with the curds, ghee and salt to the flour and make a soft dough by adding some more warm water.
4. Knead the dough for at least 6 to 7 minutes.
5. Keep the dough under a wet cloth for 30 minutes.
6. Knead again for 1 minute.
7. Mix the ingredients for the stuffing well.
8. Divide the dough into 20 small balls, flatten into naans and put 1 teaspoon of the filling in the centre.
9. Close the edges and roll into oblong shape or any other shape you like.
10. Grease a pressure cooker very lightly with oil. Remove the lid from the pressure cooker and heat the cooker upside down.
11. Take each naan, apply a little water on one side and stick the wet side around the inside of the pressure cooker till brown spots appear. You can apply 3 to 4 naans at a time inside the walls of a pressure cooker.
12. Remove and apply butter.
13. Serve hot.
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Methi and moong stuffed roti

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

Fibre-rich moong sprouts and fenugreek are the twin pillars of these diabetic-friendly rotis, served with low fat curds.

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

Makes 6 rotis

Ingredients
6 whole wheat chapattis
For the stuffing
¾ cup sprouted whole moong (whole green gram)
¾ cup finely chopped small fenugreek (methi) leaves
1 teaspoon finely chopped green chillies
1½ teaspoons amchur (dry mango powder)
¼ cup finely chopped coriander
A pinch turmeric powder (haldi)
Salt to taste
Other ingredients
Whole wheat flour (gehun ka atta) for rolling
2 teaspoons oil for cooking
For the stuffing
1. Boil the moong sprouts in very little water and a pinch of turmeric powder. Do not overcook. Drain and set aside.
2. Combine all the ingredients in a bowl and mix well.
3. Divide into 6 equal portions and keep aside.
How to proceed
1. Brush both sides of a chapatti with a little oil and place on a hot tava (griddle).
2. Put 1 portion of the stuffing on one half of the chapatti.
3. Fold the chapatti into a semi-circular shape keeping the stuffing in the centre.
4. Cook on both sides using oil till brown spots appear on the surface.
5. Repeat with the remaining chapattis and stuffing to make 5 more rotis.
6. Serve hot.
Tips
The rotis can be stored in air-tight containers in the freezer for up to 2 months. Just defrost before use.
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Tandoori roti

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

Fenugreek (methi) in any form helps to bind bad cholesterol (LDL) in the body and aids in its elimination. Use a pressure cooker to make these rotis to cut down on the amount of oil consumed.

Preparation Time : 20 mins.
Cooking Time : 15 mins.

Makes 8 rotis.

Ingredients
1 cup whole wheat flour (gehun ka atta)
¼ cup soya flour
1 teaspoon crumbled fresh yeast
1 teaspoon sugar
¼ cup finely chopped fenugreek (methi) leaves
1 teaspoon finely chopped garlic
½ teaspoon salt
1 teaspoon oil
Other ingredients
Whole wheat flour (gehun ka atta) for rolling
1 teaspoon oil for greasing
Method
1. Combine all the ingredients, except the oil, in a bowl and knead into soft dough, using enough water until it is smooth and elastic.
2. Add the oil and knead again.
3. Cover the dough with a wet muslin cloth and allow it prove till it doubles in volume (approx. 15 to 20 minutes).
4. Press the dough lightly to remove the air.
5. Divide the dough into 8 equal portions.
6. Roll out each portion into a 125 mm. (5″) diameter circle using little flour.
7. Remove the lid of the pressure cooker and lightly grease the insides of the bottom with oil.
8. Heat upside down over an open flame.
9. Apply a little water on one side of each tandoori roti and stick the wet side on the inside of the heated bottom of the pressure cooker.
10. Again turn the bottom of the pressure cooker upside down and cook till brown spots appear on the surface of the tandoori roti and it peels away easily.
11. You can stick 3 to 4 tandoori rotis on the inside of the pressure cooker at a time.
12. Serve hot.
Tips
This roti can also be made on the tava (griddle).
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Cauliflower methi roti

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

Methi and cauliflower add an interesting little twist to the traditional plain jowar roti.

Preparation Time : 15 mins.
Cooking Time : 25 mins.

Makes 8 rotis.

Ingredients
1 cup jowar flour (white millet flour)
¼ cup grated cauliflower
¼ cup finely chopped fenugreek (methi) leaves
¼ cup chopped coriander
2 teaspoons finely chopped green chillies
Salt to taste
Other ingredients
½ teaspoon oil for greasing
1 teaspoon oil for cooking
To serve
Fresh low fat curds (dahi)
Method
1. Combine all the ingredients and knead into soft dough, using enough hot water.
2. Divide the dough into 8 equal portions.
3. Roll out each portion between two sheets of greased plastic to a 75 mm. (3″) diameter circle.
4. On a hot tava (griddle) cook the rotis on both sides, using a little oil, till brown spots appear on the surface.
5. Serve hot with fresh low fat curds.
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Oats roti

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

Oats are a rich source of soluble fibre ‘Beta-glucan’, which is a potent cholesterol-lowering agent. Serve these rotis hot with fresh low fat curds (dahi) for a really healthy treat.

Preparation Time : 5 mins.
Cooking Time : 20 mins.

Makes 6 rotis.

Ingredients
1 cup whole wheat flour (gehun ka atta)
½ cup quick rolled oats
½ teaspoon finely chopped green chillies
¼ cup chopped onions
2 tablespoons chopped coriander
¾ teaspoon salt
2 teaspoons oil
Other ingredients
Whole wheat flour (gehun ka atta) for rolling
To serve
Fresh low fat curds (dahi)
Method
1. Combine all the ingredients and knead into stiff dough using a little water.
2. Cover and keep aside for 20 minutes.
3. Divide the dough into 6 equal portions. Shape into round balls and roll each ball into 125 mm. (5″) diameter rounds using little flour.
4. Cook on a tava (griddle) on both sides till brown spots appear.
5. Serve hot with fresh low fat curds.
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Masala roti

Posted on June 9, 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.

Ingredients
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
Method
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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Hari chila roti

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

These whole wheat rotis are enriched with spinach, fenugreek and coriander mixture and garnished with bean sprouts, tomatoes and cheese for enhanced taste and vitamins.

Preparation Time : 15 mins
Cooking Time : 10 mins.

Makes 4 rotis.

For the dough
¾ cup whole wheat flour (gehun ka atta)
½ green chilli, finely chopped
1/3 cup low fat curds (yoghurt)
salt to taste
For the chila mixture
2 tablespoons chopped fenugreek (methi) leaves
2 tablespoons chopped spinach leaves
2 tablespoons chopped fresh coriander
½ green chilli, finely chopped
2 tablespoons Bengal gram flour (besan)
salt to taste
For the garnish
2 tablespoons bean sprouts
2 tablespoons chopped tomatoes
2 teaspoons grated cheese
Other ingredients
2 teaspoons oil for cooking
For the dough
1. Combine all the ingredients and knead into a soft dough using a little water if required.
2. Divide into 4 equal portions and keep aside.
For the hara chila mixture
1. Combine all the ingredients with 1/3 cup water and mix well. Keep aside.
How to proceed
1. Roll out each portion of the dough into circle of 100 mm. (4″) diameter.
2. Place all 4 rotis on a large non-stick pan and cook using a little oil till one side is slightly cooked.
3. Upturn the rotis and spoon out the chila mixture on them.
4. Top with the bean spouts, tomatoes and cheese.
5. Cook on both sides using a little oil.
6. Serve hot.
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Spicy bajra roti

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

This recipe involves a little extra effort, but the results are well worth it. For a healthy accompaniment, serve it with low fat butter instead of the regular homemade butter.

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

Makes 8 rotis.

For the dough
1½ cups bajra flour (black millet flour)
a pinch salt
To be mixed into a stuffing
1/3 cup crumbled low fat paneer (cottage cheese)
2 tablespoons chopped fenugreek (methi) leaves
1 green chilli, finely chopped
½ cup tomatoes, finely chopped
salt to taste
For cooking
4 teaspoons low fat butter
For serving
parsley yoghurt spread
Method
1. For the dough, mix the bajra flour, salt and enough hot water to make a soft dough.
2. Knead well, divide into 16 portions and roll out each portion into thin rotis.
3. To proceed, spread a little stuffing on one roti. Then put another roti on top and press well so that it becomes one roti. Repeat for the remaining rotis and stuffing to make 7 more stuffed rotis.
4. Cook each stuffed roti on a non-stick on both sides with a little low fat butter till brown spots appear.
5. Serve hot with parsley yoghurt spread.
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