ALOO PARATHA (Aloo Ka Paratha)



Ingredients:


Stuffing:

2 boiled Potatoes
1 small finely chopped Onion (optional)
Coriander leaves finely chopped
Small piece of Ginger (very finely chopped or grated)
1 or 2 green Chilies (finely chopped)
Salt Red Chili powder and Garam masala as per taste
Butter


Preparation of aaloo paratha :

• For the cover make dough out of whole-wheat flour(atta), as you would do for any parantha/roti.
• Mash the potatoes.
• Add all the stuffing items to mashed potatoes and mix it properly.
• Make two medium size chapati, add the filling to the one chapati and cover it with the second one.
• Now roll it slightly. Put it in a pre-heated oven at 450-degree. Cover top oven grill with aluminum foil & Place Paratha over it for easy baking.
• When top side is done change the side and keep a check (till properly baked)
• Spread butter over it. Serve aloo paratha hot with yogurt (curd).
Butter Roti



Ingredients:



1 1/2 cups (300 gms) whole wheat flour
1/4 cup melted butter
1 1/2 tsp cumin seeds
salt to taste
3/4 cup warm water


How to make butter roti:

• Mix the flour,cumin seeds and salt in a bowl and add warm water to knead the dough.
• Cover the dough with damp cloth and keep aside for half an hour.
• Now add the melted butter in the dough and knead well.
• Make small portions from the dough.Make a hole in each round portion and put some more melted butter and seal it.
• Roll these balls a little,put some butter and again roll it to form rotis.
• Heat the tawa and cook these rotis by spreading butter on each side.Cook till its done
• Serve hot with choice of curry dish.
BESAN ROTI



Ingredients:

2 cups Whole Wheat Flour (Atta)
2 cups Gram Flour (Besan)
Butter / ghee for serving


How to make besan roti:

• Mix the flours together and gradually add enough water to make pliable dough.
• Divide it into ten portions and flatten them out using rolling pin.
• Pre-heat the griddle and cook the rotis on each side.
• Butter the besan roti generously and serve hot with lentils, vegetables or curries.
Recipes
EGG PARATHA



Ingredients:

Whole Wheat flour (atta) as per consumption
Eggs (same as number of parathas)
1 tbsp Oil

Butter /oil for frying
Salt as per taste


How to make egg paratha:

• Make dough out of whole-wheat flour (atta),1tbsp oil and salt as you would do for any paratha/roti.
• Make dough 30 minutes before and cover it with moist muslin cloth.
• Take a Ping-Pong ball size lump of dough. Now roll it slightly using dry flour.
• Now nicely spread little oil over it and fold it in a semi circle shape.
• Spread little oil again and fold it along the length and roll it in a triangle shape.
• Cook on a pre-heated Tawa (griddle). Turn it.
• Pierce the egg from the top. Now slowly open the layer of paratha and pour the egg on it.
• Spread butter/oil on this side and let it get golden.
• Similarly cook on the other side till golden brown.
GOBHI PARANTHA



Ingredients:


4 cups Whole Wheat Flour (Atta)
2 cups Grated Cauliflower (Gobi)
Coriander leaves (finely chopped)
1-2 Chopped Green chilies
1" Ginger Chopped
Salt, Red chili powder & Garam Masala as per taste
1/2 tsp Ajwain (optional)
Butter /Oil for frying


Preparation for Gobhi Paratha:

• Make dough out of whole-wheat flour (atta), as you would do for any paratha/roti.
• Mix grated cauliflower, green chilies, ginger, coriander leaves, ajwain, chili powder, salt, and garam masala as a filling in paratha.
• Make two medium size chapati, add the filling to the one chapati and cover it with the second one. Now roll it slightly.
• Cook on a pre-heated Tawa (flat griddle plate). Turn it and pour half tablespoon oil or butter.
• Spread it on the paratha and shallow fry over low heat.
• Turn it and again pour oil or butter on the other side.
• Cook on a low heat till golden brown.
• Serve gobhi ka parantha hot with yogurt (curd) and your favorite chutney.

Note: It makes 18 parathas.
Khameeri Roti


Ingredients:


2 cups (400gms) Whole wheat flour
Butter or ghee for greasing the baking tray
1 1/2 tsp fresh yeast (khameer)
Salt to taste
Flour to Dust
1/2 cup warm water


How to make khameeri roti:

• Dissolve the yeast in half cup warm water and keep aside.
• Add salt in the flour and sieve it in a platter.
• Make a whole in between the flour and add about a cup fo water.Mix the flour and knead to make stiff dough.Keep aside for 15 minutes.
• Now slowly sprinkle the yeast over the dough and keep kneading it till it becomes smooth and not sticky.
• Cover with a damp cloth and keep aside for half n hour.
• Now divide it into 8-10 equal round portions.Dust the ball with flour and roll it into 8 inches wide rotis.
• Either stick these rotis in a clay tandoor and cook for 2 minutes or place them on the greased baking tray and bake them in the oven for 4-5 minutes at 180 degree celsius.
• Serve hot with a choice of curry.
LACHHA PARATHA


Ingredients:


Whole Wheat Flour (Atta) as per consumption
1 tbsp Oil
Salt as per taste
Butter/Ghee (Pure ghee) for frying
Water for kneading


How to make lachha parantha:

• Make dough out of whole-wheat flour (atta), 1tbsp oil & salt, as you would do for any paratha/roti.
• Make dough 30 minutes before and cover it with moist muslin cloth.
• Take a Ping-Pong ball size lump of dough. Now roll it into a circle of appox. 5 to 6 " diameter using dry flour.
• Heat the ghee so that it turns to liquid.
• Now spread the ghee properly over entire surface.
• Using a knife make a 2" cut lengthways and fold it inwards .
• Spread Oil on every fold. Now press it lightly towards the center to show the layers clearly and roll like a paratha. (Refer the picture).
• Cook on a pre-heated Tawa (flat griddle plate).
• Turn the lachha paratha and pour half tablespoon oil or butter.
• Spread it on the paratha and shallow fry over low heat.
• Turn it and again pour oil or butter on the other side. Cook the lachha parata on a low heat till golden brown.