Monday, August 17, 2009

Roti & Paratha



1. Take 2 cups wheat flour, add 1/2 tsp. salt and mix well with fingers.
2. Add a little water at a time and mix to bind the dough loosely.
3. Now use both hands and knead dough till a soft, elastic, texture is obtained.
4. For still more smoothness, grease palms with a bit of ghee.
5. Now knead dough again, lightly.
6. Cover with a moist muslin cloth and keep for 10 minutes at least before using.
7. If made many hours ahead or if extra, store in refrigerator.
8. Take care to cover well or wrap in clingfilm to keep the texture same.
9. To make chappaties or phulkas, refer rotis, naans etc.
10. This dough will make about 15 thin phulkas.

Note: Use this same method to bind other doughs, like bhature, naan, etc.


Makes 4 parathas.

For the filling
2 tbsp green peas, boiled and mashed
1/4 cup carrots, grated
2 tablespoons beetroot, grated
¼ cup cauliflower, grated
1 tablespoon chopped coriander
1tspn garam masala powder
1 tsp dry mango powder
1 tsp red chilli powder
salt to taste

For the dough
3/4 cup whole wheat flour
1 tablespoon wheat bran
1/2 teaspoon oil
salt to taste
Other ingredients
4 teaspoons ghee for cooking

For the filling
1. Combine all the ingredients and mix well.
2. Divide into 4 equal portions and keep aside.

For the dough
1.Combine all the ingredients in a bowl and knead into a soft dough using enough water.
2.Divide into 4 equal portions and keep aside.

1. Roll out one portion of the dough into a three inch circle.
2. Place a portion of the filling mixture and fold the edges of the dough over the filling.
3. Pinch the edges together to seal the filling in.
4. Flatten the dough and roll out again into a four inch circle.
5. Cook on a tava over medium flame till it is golden brown in colour on both sides, using a little ghee.
6. Repeat for the remaining dough and filling. Serve lukewarm with curds / raita / pickle.

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