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

Satpadi Paratha - famous in Gujarat.

Make a dough with 1 cup wheat flour, salt, 2 tsp oil & warm water. Rest for some time & make 5 balls.

Proceed as illustrated. You can sprinkle chaat masala, amchur powder, garam masala etc if you so prefer.
Serve with any raita or plain curds.

 

Sunshine Parathas - my own 'concoction''!!

Saute in 2tsp oil:

finely chopped yellow capsicum - 1/2 cup

American sweet corn - 1/2 cup

For a change, I used red cutney grinding garlic, salt & soaked red chillies.

That ave a contrasting red colour & added to the spice level.

The photos are illustrative.

 

Jalebi Paratha - layers galore!

Make dough with 1 cup wheat flour, 1 tbsp oil, a dash of salt & warm water.
Rest for 30 mtes. Proceed as shown below.

Take one ball, spread using rice flour, smear with oil & sprinkle little rice flour. Pleat as shown. Coil& when rolling again, proceed gently so that the layers will not be disturbed. When shallow frying, bast a little oil on the layers, for them to open up.

 

Multi layered Paratha - I gave this name!!

2 yrs back, amma saw this recipe on a TV programme & asked me to try it. I did & it was a flop. Thereafter I never tried it!!

Now that I am trying many parathas, I decided to give it a try & it came out very well.

Spread a ball of paratha dough as big as possible, using rice flour.

Smear oil & sprinkle red chilli powder, dhaniya powder, amchur and garam masala.

Cut into 16 pieces, horizontally as well as vertically.

Proceed as shown in the photos.

But 1 tbsp oil for each paratha is a must for the layers to get cooked thoroughly.

 

Achari Dhal Paratha - as spicy as you prefer.

Make dough with whole wheat flour, enough for 4 parathas.

Gram dhal - ¼ cup (soak for 1 hour & boil with ½ cup water till soft).

Drain the excess water & mash the dhal thoroughly – if there is granule, rolling may be difficult.

For filling, mix:

Mashed dhal

Lemon or mango pickle with gravy, finely chopped - 2 tbsp

Red chilli powder - 1 tsp

Chopped coriander & mint leaves, salt

Proceed as shown in the photos.

 

Nutella Paratha - very fifferent!

On the rolled roti, i spread nutella & topped with
grated paneer
Chopped green chillies
Chopped coriander leaves.

Proceed as shown below.

 

Packet Paratha - ideal for packed lunch & picnics!!

This is very similar to envelope paratha, but there are 2 differences.

Spread it as big as possible using rice flour.

Put on a dry tava & lightly cook one side.

Remove from tava & spread the filling on the coked side, leaving a border alround for folding, just to prevent filling from coming out.

Stick using maida paste.

Now, shallow fry using little oil.

 

Spicy Paratha - lasts for 3-4 days!!

You can make this as spicy as you like, carry for journeys & eat with readily available yoghurt cartons!

Make roti dough as usual with 1 cup whole wheat flour.

Filling:

Make a dough with

Whole wheat flour - 4 tbsp

Red chilli powder - 1 tbsp

Salt, haldi & hing

Make the above filling, adding only oil & no water.

Proceed as shown below.

 

Oriental Paratha - interesting combo of vegetables!!

Make 1 cup wheat flour dough, as usual, adding 1 tbsp oil,salt + warm water. Make 5 balls.

Stuffing:

Juliennes of carrots & can\bbage & green gram sprouts.

Do as for packet paratha, but lightly roll again.

Shallow fry with little oil.

 

Apple – Cheese Paratha - apple & cheese combine so well.

I lightly roasted the wheat flour to make sure the dough will not become too soft to roll.

Wheat flour - 1 cup
Powdered sugar - 1 tbsp
Ghee - 2 tsp
Freshly & finely grated apple - ½ cup
Cinnamon powder - a pinch (optional)
Ghee - to make parathas
Heat 2 tsp ghee in a kadai & lightly roast the wheat flour for 2-3 mts & switch off.
Cool, add all other ingredients & make a dough.
If necessary add 1-2 tsp milk & not water.
Rest the dough for 15 mts.
Roll parathas & make as usual with ghee, on a tava.
Use processed cheese for filling.
Proceed as shown in the photos.
Serve with any spicy sabji.