Category: Roti & Paratha

A variety of Roti and Paratha recipes …

Kale Chane Ka Paratha

Kale Chane Ka Paratha

Kale Chane Ka Paratha
Kale Chane Ka Paratha
Time To Cook
Serving
Measures
Preparation Time = 10 mins.
Cooking Time = 15 mins.
2 Persons 1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.

Ingredients
Black Chick Peas (Kale Chane) – 1 Bowl
Onion, Small Sized, Finely Chopped – 1 No.
Green Chilli, Finely Chopped – 1 No.
Ginger, Grated – 1 Teaspoon
Salt To Taste
Red Chilli Powder – ½ Teaspoon
Garam Masala Powder – ½ Teaspoon
Cumin Seeds – 1 Teaspoon
Carom Seeds – ½ Teaspoon
White Sesame Seeds – 1 Teaspoon
Mango Powder – 1 Teaspoon
Coriander Leaves, Chopped – 1 Tablespoon
Wheat Flour, Kneaded With Water Just Like That For Chapati – 1Bowl
White Butter – For Serving
Curd – For Serving
Clarified Butter (Desi Ghee) for frying

Method
• Grind the black chick peas in a mixer grinder
• Take ground black chick peas in a mixing bowl
• Add onion, green chilli, ginger and salt to taste
• Add red chilli powder and garam masala powder
• Add cumin seeds, carom seeds and white sesame seeds
• Add mango powder and coriander leaves
• Mix well and keep aside
• Keep tava on a flame for heating
• Make a small ball of kneaded wheat flour
• Roll it into a small circular shape
• Generously stuff it with black chick peas mixture
• Close the opening and tap it with fingers keeping on a rolling pad
• Apply dry wheat flour and roll it with a rolling pin
• Grease tava with clarified butter (desi ghee)
• Heat the paratha on a pre-heated tava on low flame
• Meanwhile, roll another paratha in a same manner
• Apply clarified butter while heating paratha
• Heat the paratha well on both sides
• Remove from tava and apply white butter on it
• While rolling if paratha sticks to the rolling pad, use knife to separate it
• Heat the second paratha in a similar manner
• Serve hot with curd

Video

Makki Ke Methiwale Parathe

Makki Ke Methiwale Parathe

Makki Ke Methiwale Parathe
Makki Ke Methiwale Parathe
Time To Cook
Serving
Measures
Preparation Time = 10 mins.
Cooking Time = 15 mins.
2 Persons 1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.

Ingredients
Maize Flour (Makki Ka Atta) – 1 Cup
Fenugreek Leaves (Methi), Chopped – 1 Cup
Boiled Potatoes – 2 Nos.
Ginger, Chopped or Ground – 1 Teaspoon
Green Chilli, Chopped – 1 No.
Salt to taste
Red Chilli Powder – ½ Small Teaspoon
Carom Seeds (Ajwain) Whole or Powdered – ½ Teaspoon
Garam Masala – ½ Teaspoon
Cumin Seeds (Jeera) – ½ Teaspoon
White Sesame (Safed Til) – ½ Teaspoon
Clarified Butter (Desi Ghee) for frying

Method
• Take a big kneading bowl
• Add potatoes and mash then nicely or take grated potatoes
• Add chopped fenugreek leaves
• Add maize flour
• Add salt to taste
• Add red chilli powder
• Add cumin seeds
• Add carom seeds powder
• Add garam masala
• Add white sesame seeds
• Add chopped ginger
• Add chopped green chilli
• Mix well. Add little oil if required
• Make a nice dough by adding little water at a time
• Don’t add too much of water since both fenugreek and potatoes have water
• Make 6 small balls of equal size of a dough
• Take care to avoid cuts on the sides while making balls
• Pat the balls to make round shaped parathas
• Place on a preheated tava
• Roast nicely on both the sides using clarified butter
• Similarly, roast other parathas on tava
• These parathas can be made without frying also
• Place butter on the parathas
• Serve hot with curd

Video

Bajra Bathua Paratha

Bajra Bathua Paratha

Bajra Bathua Paratha
Bajra Bathua Paratha
Time To Cook
Serving
Measures
Preparation Time = 10 mins.
Cooking Time = 15 mins.
2 Persons 1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.

 

Ingredients
Bajra Atta – 1 Bowl
Bathua Leaves, Chopped – 1 Bowl
Ginger, Crushed – 1 Inch
Onion, Chopped – ½ No.
Sesame Seeds – 2 Small Teaspoons
Carom Seeds – 2 Small Teaspoons
Green Chilies, Chopped – 1 No.
Red Chilli Powder – ½ Teaspoon
Boiled Potatoes – 2 Nos.
Salt to taste
Oil for frying
White Butter for garnishing
Curd for serving

Method
• First of all chop Bathua leaves
• Take a big bowl
• Mesh potatoes in it
• Add bathua leaves
• Add onion
• Add crushed ginger
• Add green chilli
• Add salt to taste
• Add red chilli powder
• Add sesame seeds
• Add carom seeds
• Add bajra atta
• Add little oil
• Knead the mixture well using water
• Dough is ready
• Make medium sized dough balls
• Meanwhile keep tava on flame
• Pat the dough bowl in about 10 inch round paratha
• Grease pre-heated tava with little oil
• Put paratha on tava and cook well on both sides
• Add little oil if required
• Remove paratha from tava once it is fully cooked on both the sides
• Garnish paratha with white butter
• Serve hot with curd

Video

Tandoori Aloo Paratha

Tandoori Aloo Paratha

tandoori-aloo-paratha
Tandoori Aloo Paratha
Time To Cook
Serving
Measures

Preparation Time = 20 mins.
Cooking Time = 25 mins.

4 Persons 1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.

 

Ingredients
For dough
Wheat flour – 2 cup
Refined oil – 1 tablespoon
Water for kneading.
Salt to taste.
For stuffing
Potatoes, boiled – ½ kg
Onion, chopped – 1 no.
Garlic, chopped – ½ teaspoon
Ginger, chopped – 1 teaspoon
Green chilli, chopped – 1 tablespoon
Red chilli powder – 1 teaspoon
Garam masala powder – 1 teaspoon
Jeera – 1 teaspoon
Ajwain – 1 teaspoon
White till – 1 teaspoon
Ground anardana – ½ teaspoon
Coriander leaves, chopped – ¼ cup
Kasuri methi – 1 teaspoon
Salt to taste
For serving
Butter – 3 tablespoon
Dahi – 2 cup
Mango pickle as per liking

Method
For dough
• Knead atta with little oil, salt and sufficient water.
• Make a soft dough.
• Cover it.
• Keep it for 15 mins
For stuffing
• Boil potatoes. Peel and mash them with potato masher properly.
• In a deep bowl put potatoes and add all ingredients for stuffing.
• Mix well. Taste the mixture. If you need you can add more masala according to your taste.
For rolling
• Divide dough in 8 equal portions. Make round balls. Dust them with wheat flour.
• Flatten each ball and shape them into 3” disc with rolling pin in such a way that the edges are thinner than the centre.
• Place the potato stuffing in the centre. And, seal the edges.
• Roll the stuffed balls into rotis.

Apply little water with hand on the upper side of the rotis for shinning.
Place the rotis in electric or gas tandoor. Cook on the medium heat on both sides till it is done.
Serve it with butter and dahi. You can serve mango pickle with it.
Note – parathas can be made on tava with little ghee or oil.

Makki Ki Roti

Makki Ki Roti

makki-ki-roti
Makki Ki Roti
Time To Cook
Serving
Measures

Preparation Time = 10 mins.
Cooking Time = 15 mins.

4 Persons 1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.

 

Ingredients
Makki ka atta – ½ kg.
Coriander leaves – ½ cup
Ajwain – ½ teaspoon
Red chilli powder – ½ teaspoon
Salt to taste

Method
• Take makki ka atta in bowl.
• Add all ingredients and knead it with lukewarm water and make a soft dough.
• Keep it for 5 mins.
• Divide it equal portions.
• Heat tava and grease it with oil.
• Roll it on chakla (pastry board) with little dry atta.
• Transfer makki ki roti on tava carefully and cook with ghee until brown.
• Serve with sarson ka saag.