Tandoori Roti

Till now I've only eaten Tandoori Roti from restaurents, although I very well know that it is absolutely easy to make. So last  day I gave it a try and I would say that it was not bad. I still have lots to improve on it to get the exact texture. But this was perfectly okay for a first time. Enjoy.

Ingredients

Whole wheat flour - 2 cups
Oil - 1 tsp
Salt - as required
Water - 3/4 to  1 cup

Method

Measure and take wheat flour, transfer to a wide mixing bowl.Add salt and oil.
First mix well with your fingers so that the distribution is even, then start adding water little by little, start kneading.
Knead it to a soft pliable dough. Let the dough rest for atleast 30mins.Then knead it again and make medium lemon sized balls from the dough.Transfer one ball to the rolling board and sprinkle little flour on it.
Roll it to a slightly thick roti, You can either roll it as a circle or oval.On the top side, brush with little water.Repeat the process for other rotis too.0
Heat a dosa tawa, I used my iron dosa tawa.Once the tawa is hot,carefully transfer a roti so that the water surface touches the tawa. Allow it to cook for a minute, as bubbles start to come,carefully flip the dosa tawa upside down as keeping keep flame in high.Cook until the rotis are charred a bit. Rotate the tawa for even cooking. It will start to fall down, you can hold it with a tong.It is better if you have a handle for the dosa tawa.
If you don't have a dosa tawa with handle, then cook on one side in tawa then pull out the roti with a tong and place it directly on high flame. Brush it well with ghee / butter. Cut into two and serve!

Stuffed Egg Paratha

Though I had a hard time trying to stuff the egg mixture perfectly inside the wheat flour dough, once done and cooked , the taste pretty much made up for all my efforts. Scrambled egg is my favourite egg recipe. So imagine my happiness when i realized that i could even use it as a stuffing for paratha. And if you have some left over scrambled eggs after doing the stuffing, well, just have it with the stuffed egg paratha like I did. A tasty Paratha recipe which is a must try.

Ingredients

Wheat flour-1/2 cup,
Fresh eggs' 2,
Water: almost 1/4 cup,
chilly powder-1tsp
Pepper powder-1Tsp
Salt as required
Cooking Oil ( or Ghee)

Instructions

In a bowl take flour and add little salt to it.
Sprinkle little water at a time and knead a soft dough.
Cover and let the dough rest for 15 minutes.
After 15 minutes take out the dough and knead it once again.
Divide the dough into balls
Take one part and roll the dough to a ball.
Dip this ball in dry flour and make a oval shape.
Press it gently with your fingers yo widen it.  Put a mix of scrambled egg, chilly powder, coriander leaves and pepper powder in its centre and cover it with another dough made in the same way. Now press the edges of both the dough together with the egg mixture secured inside. Now roll it gently  to required shape.Heat a Tawa yo burning hot.Cover the paratha and cook it for 1 -2 minutes from both sides.
Gently press with the spatula from both side to make sure paratha is all cooked from inside.
Serve this egg paratha with pickle, chutney and salad.

Sweet Corn Paratha

My baby boy has recently started a liking to sweet corn( He is somewhat addicted to it since the last few days) So I had a few packets of sweet corn kernels in my fridge. So when I thought about trying out a different kind of paratha, the sweet corn came to my mind. I experimented on it and it came out perfect. Do here is my sweet corn Paratha recipe. If you want you can blend the sweet corn and make it into a pulp before stuffing it. I preferred it this way) Enjoy.

Ingredients

Wheat flour  - 1 cup
Sweet corn - 1/4  cup
Butter-1tbsp
Pepper powder-1 tbsp
Oil - 2-3 tbs
Coriander leaves  - 2-3 tbsp
Green chilly - 1-2 Chopped
Salt - ½ tsp or as per taste

Method

Take out the dough in a bowl. Boil the corn kernels until they are very soft and juicy. Mix it with buttet and pepper. Add the sweet corn  to the wheat flour. Add salt, green chillies and coriander leaves to the mixture. Now knead the flour using water. Let the wheat dough be a little hard in comparison to the normal dough. Cover the dough and let it remain for 20 minutes. Our dough will become fluffy and will set.
Now apply a little oil on your hands and smoothen the dough by kneading it for a while.  Put the pan over a flame to heat.
Break a ball of dough having the size of a lemon. Put some dry flour on it. Now we will roll out the balls smoothly one by one. It should be approximately 4 to 5 inch in length. Once the paratha is rolled, put oil on top. Spread the oil evenly on all four sides using a spoon. Fold the paratha in half. Put a little oil on top of this also and spread it. Once again fold the paratha into half.
Now wrap it with dry flour and roll it again. Prepare a thick paratha. Make sure it is neither too thin nor too thick. Our triangular paratha is rolled out and ready. Heat the pan. Apply oil on it and spread it all over the pan’s surface. Put the paratha in the pan and let it fry. Turn the paratha over once it gets a little brown in colour. Apply oil on all sides of the paratha and then flip it. Fry the paratha till it becomes golden brown in colour from both sides. Serve hot with chutney, pickle or curd.

Stuffed Cheese Paratha

Parathas are very common in every indians' home, be it for breakfast or lunch or dinner. The main reason is that it is wholesome and sustaining. So different varieties of Parathas are tried out everywhere. This cheese paratha is a not so common varient of a paratha. But it is very easy to make and tasty too. A pickle or curd is enough to have a hearty meal when Parathas are served. Please try this variety Paratha today.

Ingredients

2-1/2 cups wheat flour
1-1/2 cups grated cheese
2 green chillies thinly chopped
A pinch of black pepper powder
Salt to taste
Water to knead a dough
Cooking oil

Directions

Combine the flour and salt in a bowl and knead a soft dough by slowly adding the water.
Apply little bit of oil on the dough and set aside for 5-6 minutes.
In the meantime, mix the cheese, green chillies, pepper powder and little bit of salt.
Take a small ball of dough and roll out into 2″ diameter, place a spoonful mixture in the center of the rolled out roti and seal the edges.
Again roll out gently to make a proper size paratha and make sure that the cheese should not come out.
Heat a tawa and drizzle some oil.
Place a rolled out paratha on hot tawa.
Spread some oil all over and cook on medium high flame.
Cook from both the sides until paratha turns to crisp and little browned.
Serve hot with curd, roasted papad and pickle.

Paneer Paratha

A Paneer Paratha is the most delightful of all parathas and is our family favourite. Paneer is an ingredient that is commonly bought in my home and ive tried almost all recipies with it. This is an easy paratha which is a real celebration to a hungry stomach. It tastes great when eaten with Mint chutney or curd.

Ingredients

2 to 2.25 cups whole wheat flour/atta
⅔ cup water or add as required
1 tsp ghee or oil
½ tsp salt or add as required
for paneer stuffing:
200 gms paneer/cottage cheese
1 or 2 green chilies , finely chopped
½ tsp red chili powder
½ tsp garam masala powder
½ tsp salt or add as required
ghee or oil as required for roasting parathas
Butter (if needed) to sptead on the cooked Paratha.

Instructions

Take 2 to 2.25 cups whole wheat flour, ½ tsp salt, 1 tsp ghee or oil in a mixing bowl.
Pour about ½ cup water first.
mix and begin to knead. Add more water if required and knead to a smooth soft dough. Overall i added ⅔ cup water.
Cover and allow the dough to rest for 20 to 30 minutes.
For the stuffing, grate 200 grams of paneer.
Add 1 or 2 finely chopped green chilies, ½ tsp garam masala powder, ½ tsp red chili powder and ½ tsp salt. You can add more salt, or red chili powder if you prefer.
Mix everything well so that the spice powders are uniformly mixed with the grated paneer.
Pinch two small balls from the dough and roll them in your palms to make them even.
Dust some flour on the dough balls.
with a rolling pin, roll the dough balls.
Place the paneer stuffing on one of the rolled rounds keeping one inch space around the circumference.
Cover with the other rolled dough and press the edges well.
sprinkle some flour and roll the stuffed paratha to your required shape.
Heat a tava and then place the rolled paratha on it. The tava should be hot. to check the heat, sprinkle a generous pinch of whole wheat flour on the tawa. If the whole wheat flour becomes brown in some seconds, the tawa is hot enough to roast the parathas.
Flip when one side is partly cooked. about ¼ cooked.
Apply ghee on this side with a spoon.
turn over and flip.
Let the ghee side get cooked now.
spread some ghee on the top.
flip again.
Press the edges with a spatula so that the edges are cooked.
Flip once or twice till the paratha has golden spots and is evenly cooked.
Spread some butter on the paratha. Serve paneer parathas hot with some fresh yogurt and chutney.

Aloo Paratha

Is there anyone who doesnt like Potatoes?? I dont think so. It is everyones favourite. The tastiest of all vegetables, I would say. So lets try a delicious Paratha with Potato. Aloo paratha is the most common of all the stuffed paratha recipes. Easy to make and yummy too. Try this.( I hate onions in a stuffed Paratha. So i deliberately neglected it. You can use it if you want)

Ingredients

   Whole wheat flour - 1 cup
   Salt -1/4 tsp flat
   Oil -2 tsp
   Wheat flour for dusting
   Oil for cooking the parathas
  Potatoes- 1 big or 2 medium size
  Green chilly-2 small sliced thin
  Cumin seeds - 1 tsp
  Coriander leaves -fistful (finely chopped)
  Garam masala or Kitchen king masala - 1/2 tsp

Preparation

In a wide bowl, add 1 cup of wheat flour, salt, oil, needed water and prepare a soft, smooth dough. Grease your hands with a tsp of oil and knead the dough well. Cover and keep it aside for 15-20 minutes. Prepare the dough just as you prepare for chappathi.
Pressure cook potatoes for 3 whistles or until soft. Peel the skin and mash it well.
Heat 2 tsp of oil, add cumin seeds, when it splutters, add finely chopped green chillies and saute until onions turn transperent. Then add the mashed potatoes, coriander powder, cumin powder, kitchen king masala powder or garam masala powder, chilli powder, salt needed and cook for 2-3 minutes until every thing gets blended well.
Add finely chopped coriander leaves, mix well and leave it to cool.
Divide the dough into 5 equal parts and make balls out of it.
Divide the stuffing into 5 lemon sized balls
Dust a little flour and roll out the dough into a small circle.
Keep a tbsp of stuffing in the center, gather all the corners and seal the dough with the stuffing inside. Press it down gently to flatten it.
Dust a little four and roll out the flattened dough with the stuffing into a 6-7" circle. Do not apply too much pressure as the stuffing might come out.
Heat a tawa and place the rolled out dough.
When you will find small bubbles forming on the surface, spread a tsp of oil and flip it over to the other side.
Spread a little oil on the other side also and cook both sides well until golden brown spots appear.
Remove from tawa after both the sides are cooked well. Serve with curd or chutney or pickles.

Methi Paratha

Methi is not exactly my favourite thing to be involved in a Paratha. But my husband likes it a lot. And this one was made exclusively for him. I was a bit worried whether it would taste bitter. Si I sauted it just a littke bit more. But it came out okay. He liked it a lot and hence what more should I ask for. 

Ingredients

1 cup Wheat Flour
1/2 cup Fenugreek Leaves, tightly packed
2 Garlic Cloves
1 Green Chilli
1/4 tsp Cumin Seeds
1/8 tsp Turmeric Powder
Salt to taste
Ghee

Instructions

Crush the garlic and green chilli into a little a little course paste and set aside.
Wash and chop the fenugreek leaves and keep it aside.
Heat 2 teaspoons of oil in a pan. Add the cumin seeds and fry for a few seconds.
Then add the ginger garlic paste and fry for a few seconds.
Add the chopped fenugreek leaves and turmeric powder and fry  for a couple for minutes or until it wilts.
Take the flour, salt and fenugreek mixture in a bowl and combine.
Make a smooth dough by adding water little by little. Knead it well.
Cover the dough and keep it aside for 30 minutes.
Divide the dough into 5 equal portions.
Roll each ball into a circle.
Heat a pan and place the paratha on it.
Cook each side with little ghee until brown spots appear on both sides.
Once the paratha is cooked and browned, remove from the pan and keep it in a bowl or roti basket.
Keep covered to maintain softness.
Serve hot with pickle and raita.

Stuffed Meat Parotta

This one always reminds me of my school  days.  Me and ny friends used to go to this favourite hangout of ours called "Melting Corner" and order this always. The plate would usually be cleaned in seconds over a lot of gossips and secrets. Reminscing the good old days and all the fun i had with all my awesome friends. A perfect dish for breakfast, dinner or as an evening snack. Usually a no-fail recipe. Try this..

Ingredients

Dough
1 cup white flour
1 cup wheat flour
2 1/2 tbsps oil

For stuffing

1/2 Kg mince meat
1 1/2 tbsps ginger,garlic paste
Green chilly paste-1/2 tsp
Salt
Oil
2 Eggs
1 tbsp lemon juice
1 small onion chopped finely

Directions

Prapare Dough by mixing both type of flours in a bowl, add oil, knead flour into a soft dough (not very soft) using water. Cover and keep aside.
Wash meat ,squeeze out water, add ginger,garlic paste, green chilly paste, salt and lemon,mix and cook till all water dries up.
Add onions and eggs and garam masala. Mix well.
Make 7-8 balls of the dough and roll well, place 3 tbsps of meat and egg mixture in the middle, fold all four sides. Now roll it again to get the shape of a smooth paratta. We can see the meat and egg mixture embedded in the dough.

Heat griddle, place one paratha on it, put little oil on sides, reduce heat and cook both sides till golden brown. Cook remaining Parathas same way.

Whole wheat chappathi

Ingredients

1 cup whole wheat flour
1 pinch salt
1 tablespoon olive oil
1/4 cup water

Directions

Sift together flour and salt in a bowl. Stir in olive oil and water, and then knead until firm and elastic. Divide into four balls, and roll as flat as possible with a rolling pin.
Heat a frying pan over medium-high heat. Cook the chapati on both sides until golden brown, about 1 minute per side. If desired, sprinkle with additional olive oil  or ghee before serving.