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

Rumali Roti (3)

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Served with Bhindi Kurma

 

.Mexican Paratha –I call thus because rajma is used!!.....

Use any dry rajma filling, quite spicy!

I followed this;

In 2 tsp oil, sauté

¼ cup rajma, soaked for 8 hrs, boiled in a pr cooker with little salt, drained,lightky crushed

2 Finely chopped tomatoes OR 2-3 tbsp tomato ketchup (I used this)

Chilli flakes - 1 tsp or to taste

Grated cheese - 3-4 tbsp

In one batch, I used this filling & made envelope parathas.

In another batch, I kneaded the filling with the flour & rolled. This can be frozen.

 

Pav Bhaji Paratha - I bet, this is new!!

I saw this on a TV programme. I tried & the taste is amazing!

Mix together:

Mashed potato - 1 cup

Minced/very finely chopped capsicum, onion, cabbage, cauliflower - each 1 tbsp (the total amount can come up to 1 cup)

Minced garlic - 1 tbsp (optional)

Amchur powder, red chilli powder, dhaniya powder - each 1 tsp

Salt, haldi

Cooking Soda - 1/8 tsp

Pav bhaji masala - 1 tbsp

Oil - 1 tbsp

Now add enough wheat flour to make a thick dough. I added 1 cup of wheat flour and it was just right.

Roll into small parathas –the presence of minced vegs & mashed alu makes it a litte difficult to roll. Hence I used a puri-press.

Make small parathas – easy to handle.

Transfer to hot tava, cook very lightly, brushing with oil..

Serve hot with butter, sliced onions & tomato ketchup.

 

Bhakri (1) - rustic, pleasant taste!

This is a kathiawad recipe & goes best with tea!!

First method:

Knead together to a tight dough:

Wheat flour - ½ cup

coarse wheat flour - 1/8 cup ( I give lapsi a run in the mixie)

Ghee - 1/8 cup

Salt a pinch

Cut out 3” rounds with a cutter.

Use roti maker to cook it – traditionally made in clay pot!

This should be crisp & go on flipping in the roti maker till totally crisp. Or use a tava to cook it crisp. Adding oil is optional.

Jeera, ajwain, pepper can all be added optionally.

Second method:

Whole wheat atta is best used.

Atta -- 1 cup

Ghee - 2 tbsp (oil+ghee can be substituted.)

Sour curd - 1 tbsp

Chilli powder - 1 tsp

Hing, haldi, salt

Using a FP to knead the dough is ideal.

Cut into rounds & bake in a preheated oven at 160 deg C for 30-40 mtes or till crisp.

Take out, smear very ligtly with oil & sprinkle a mixture of red chilli powder+ black salt for a nice taste. Chaat masala can also be sprinkled.

The last two photos are the second recipe.

 

Bhakri (2)

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Moong dhal-Paneer Stuffed Parathas - moong curry hiding inside rotis!!

This makes a great meal with a raitha.

For outer dough:

Whole wheat flour 1 cup + 2 tsp oil + salt + warm water

Filling:

Soak 1/3 cup of moong dhal for 2 hrs & drain.

in a pan, heat 1 tbsp oil & add:

Jeera - 1 tsp

Hing - a pinch

Drained moong dhal

Add little water & cook it soft but grainy & not mushy.

Now add:

Chopped green chillies + ginger - 1 tbsp

Salt, haldi

Chopped coriander + mint leaves - 1 cup

The filling must be dry.

Proceed as shown in the photos.

I find that using rice flour to smear when rolling is helpful.

Sprinkle paneer over the filling, fold & press edges with a fork to seal. Make some pricks on top as well.

Shallow fry using oil.

 

Alu curry – Cheese Paratha - ideal for lunch box!!

This combinaton is an eternal favourite too.

For dough, make as usual, atta + oil + salt + warm water. With ¾ cup flour, you can make 2 stuffed parathas.

Filling:

Wash, slice (unpeeled) 1 potato to ½ “ size but thin slices.

Hat 2 tsp oil & add:

Jeera - ½ tsp

Hing - a pinch

Red chilli powder - 1 tsp (or to taste)

Salt, haldi

Do not add water, but cook covered till the potato becomes soft.

Remove & cool.

With half the dough, make 2 balls & roll into thin big chappathis. I prefer rice flour to sprinkle on the board, when rolling thin.

In the centre of one, keep half the filling & sprinkle 1 tbsp grated cheese.

Brush alround the filling with water.

Place the other chappathi on this & stick the edges.

Press with fork alround, along the edges & prick all over the centre.

Press & roll the centre portion lightly.

Make parathas, as usual, shallow frying with oil /ghee.

This is extremely tasty & plain curds is the best accompaniment!!

 

‘Go Green Parathas - let us follow the new jargon!

The filling ingredients are:

Parboiled & finely chopped beans

Parboiled and crushed peas

Finely chopped green capsicum

Grated paneer

Crushed peanuts for binding

Masalas of your choice.

Stir fry the above in 2 tsp oil.

Proceed as shown in the photos.

Remember to brush water alround the edge to bind well when closing after keeping the filling inside. Only then the filling will not come out.

When shallow frying, I brushed lightly with oil on both sides, to cut down on oil.

 

Chilli Cheese Paratha - best if eaten ‘garam-garam’!

Make a dough with 1 cup wheat flour 1 tbsp oil, a pinch salt & warm water.

For the filling mix together: (the spice level can be to your preference)

Red chilli powder

Green chilli-ginger minced

Shajeera - ½ tsp

Dhaniya jeera powder

Garam masala powder

Finally

Grated cheese - 1 tbsp per paratha. Do not use cooking cheese. Use Cheddar Or processed cheese.

Proceed as shown in the photo. Makes 6.

 

Cabbage Bhaji paratha - you can't ask for more vegetables!!

Stuffing:

Heat 2 tbsp oil & add:

Finely chopped potatoes - ½ cup

Finely chopped cabbage - 1 cup

Parboiled & mashed peas - ½ cup

Finely chopped tomato - 1

Red chilli powder, dhaniya-jeera powder, haldi, garam masala, salt, green chilli-ginger minced - to taste

Cover & cook. I cook on a low flame with water in the lid, fill water in the covering lid /plate. This helps to cook the vegetables without getting burnt, in steam.

When cooked, open & add chopped coriander leaves, 2 tbsp roasted white til seeds & 1 tsp lime juice.

Proceed as shown in the photo.