Step By Step photos for Rotis, parathas, wraps, rolls......

Discussion in 'Step-by-Step Photos of Chitvish Recipes!' started by Chitvish, May 23, 2008.

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  1. Chitvish

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    Palak Paratha - the soft, green delicacy!

    Cleaned & roughly chopped palak leaves - 2 cups

    Green chillies - 2, chopped

    Ginger - 1 “ chopped

    Jeera powder - 1 tsp

    Salt

    Wheat flour - 1 cup

    Curd - 1 tbsp

    Oil - to make chappathis.

    Boil 2 cups of water, switch off & add palak leaves.

    Immediately drain thoroughly and grind with green chillies and ginger.

    To the flour, first add 1 tbsp curds, 1 tsp oil, salt & jeera powder.

    Knead adding just as much of the palak paste as is necessary to get a soft dough.

    Rest for 30 mts.

    Make 6 balls.

    Roll each ball into 5”, smear oil & make a cut with knife on any radius.

    Now roll, as shown in the photo, one triangle formed over the other to get a small triangle.

    Using flour, roll it without applying much pressure.

    Make parathas, the usual way, using little oil.Serve with a dhal or any sabji.



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    Last edited: Mar 10, 2011
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  2. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Mint Paratha - the goodness of mint flavour has no equal!

    Instead of fresh mint, I used dried mint as given in miscellaneous unde
    How to preserve fresh mint leaves?

    If using fresh mint, dry well, chop finely & use.

    It is less messy & there is no compromise in flavour . The photos are illustrative.


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    Last edited: Mar 26, 2011
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  3. Chitvish

    Chitvish Moderator IL Hall of Fame

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    How to knead dough for rotis, using dough kneader attachment?

    Chappathi dough kneading with electric hand beater:

    For phulkas &parathas, the key to success lies in kneading the dough very soft.

    The two spiral shaped blades in the hand-mixer can be effectively used for this.

    Take 1 cup atta (need not be sieved).

    Add a pinch of salt & 2 tsp oil.

    Knead to fine breadcrumb consistency first with the dough kneader blades. (2nd picture)


    Now keep lukewarm water ready.

    Usually half the volume of water is needed - but do not add the entire water in one stroke. Add 3/4 of the water, then depending on how much is absorbed by the flour, add the rest, 1 tsp at a time. Too much water will give a sticky dough.

    Gradually add the water, kneading with the blades, till the entire mass gathers into a ball. (3rd picture)

    Stop adding water, but run the kneader for a minute more.

    Gather the dough in oiled hands, smear thoroughly with a tsp oil, wrap in aluminium foil & keep in an airtight Tupperware box. (This can be kept in the fridge for3,4 days.

    1 cup atta makes 6 phulkas or parathas.

    When rolling, do not apply pressure, but, just move both hands holding the ends of the rolling pin lightly, to and fro.

    The chappathi will get spread uniformly, on its own

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    Last edited: Mar 13, 2011
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  4. Chitvish

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    Chappathi-dough kneading - Using atta kneader in a grinder

    Follow the same procedure as above.
    You can knead 3-4 cups of flour at at time & preserve as given above in the fridge.

    The same is possible with a food processor also.

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    Last edited: Mar 14, 2011
  5. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Square Paratha

    I learnt this from my niece, but modified to get more layers and get the paratha very soft.

    Knead dough using food processor or electric hand beater or atta kneader or by hand!!


    Make a big lemon sized ball.
    Roll to 8”.

    Apply oil - photo 1

    Fold as shown in 2 & again brush lightly with oil.

    Fold again as in 3 & brush lightly with oil.

    Fold as in 4.

    Now make as in 4, almost a square.

    Now roll gently and make paraths as usual.

    The final product can be square or round – it does not matter.

    Shallow fry on a tava without oil since this has enough oil.

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    Last edited: Mar 14, 2011
  6. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Round Paratha

    Proceed as in steps shown below.

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    Last edited: Mar 14, 2011
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  7. Chitvish

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    Spiral Paratha

    In this, the radius cut is made & the folding is overlapped, stepping up gradually.

    As you roll, you step up to get a longer spiral roll.

    Then follow as for round paratha or layered paratha.



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    Last edited: Mar 15, 2011
  8. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Triangular Paratha

    This is the most common and easy method.

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    Last edited: Mar 13, 2011
  9. Chitvish

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    Envelope Paratha - 1

    Mix equal volumes of wheat flour and maida so that the rolling can be done very thin.

    Otherwise, if thick, the cooking may not be perfect.

    Knead the dough by the usual method & rest for 30 mts.

    I mix little maida with water to make a paste and apply alround the rolled chappathi just to make sure, the filling will not come out halfway.

    Follow the photos.

    When putting on the tava, the open edges should come on the bottom first.

    Oil must be definitely used.

    The next 2 photos will follow in the next post.

    I will post recipes for envelope parathas.

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    Last edited: Dec 20, 2009
  10. Chitvish

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    Envelope Paratha - 2

    The following are the next 3 photos.

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    Last edited: Dec 20, 2009
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