Roti/Naan Recipe
Bread prepared from whole wheat flour - A main food for the Indians
Ingredients
400 GMS. Whole meal flour
1 tsp. Salt
Water for kneading
Method
1. Sieve flour, and salt. Add water a little at a time. Knead into a medium soft dough.
2. Divide into balls of equal portions. Apply some flour and roll into thin chapatis.
3.Cook on Tava (griddle) till puffed and cooked. Apply Ghee(clarified butter) & serve Hot.
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Masala Kulcha
Stuff Potato Bread prepared by mixing ghee and curd with white flour
Ingredients
For the Kulcha :
300 gm Maida (all purpose flour)( All purpose flour OR white flour)
1/2 tsp. dry yeast ( for yeast see advice)
2 Tbsp. Curd/Yogurt
1/2 tsp. Salt
1/4 tsp. Baking powder
1 Tbsp. Ghee ( clarified butter)
For Filling :
250 gm Potatoes
1 tsp. Chili chopped
1 tsp. Salt 1/2 cup Finely chopped coriander leaves
1 tsp. lemon juice
Oil / Clarified butter for making the Kulcha
Advice
To prepare yeast:
3/4 cup Warm water
1/2 tsp. Lemon juice
1 tsp Sugar
Method for preparing yeast:
1. Sprinkle yeast in warm water.
2.Add sugar and leave it for ten minutes.
3. Add 1/2 tsp lemon juice to it and your yeast is ready.
Serve with
Serve hot with any gravy subji or dal.
Method
Method for preparing Kulcha :
1.Sieve maida (all purpose flour, plain flour) and add baking powder, salt,
Ghee(clarified butter), and curd to it.
2. Prepare the soft dough with yeast- water, and leave the dough for about two hours.
3.For the filling boil the potatoes and mash it very smoothly.
Now mix the remaining masala and prepare a mixture.
How to proceed:
Make small ball from the dough, roll into a disc shape and put potato filling
on it Give it a ball shape by sealing its edges. Finally roll it into a thick
paratha and bake on tava (griddle) by applying Ghee(clarified butter)/ oil.
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Spinach Parathas
Bread of wheat flour filled with Spinach mixture
Ingredients
For the dough :
1 Cup Of Plain Flour (Atta)
1 Tbsp. Oil
Water for kneading
For filling :
1 cup spinach cleaned & finely chopped
1 tsp. red chili powder
1/2 tsp. chat masala
Salt according to taste
2 tbsp. plain flour
Oil / Clarified butter for making the parantha
Advice
The spinach must be towel dried well or else the filling will ooze
out and make rolling difficult.
Serve with
Chutney or pickle or just plain fresh curds.
Method
1.Knead the flour as stated.
2.Mix spinach with all the other dry ingredients together.
3.Roll out the dough into small puris & spread some of the
spinach mixture over it.
4.Make a tight Swiss roll. Press together and reroll to full size
parantha.
5.Now cook on a ( Griddle) with Ghee (clarified butter) until light
brown and serve hot.
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Methi ki Puri
A tasty puri made with Fenugreek leaves.
Ingredients
2 cups wheat flour1 cup Fenugreek leaves (methi),
finely chopped
Salt according to taste
A pinch of baking powder
A pinch of Turmeric powder
2 green chilies, chopped1 tsp. aniseed roasted
A pinch of asafoetida
Oil for frying
Water as required
Serve with
Serve hot with raita .
Method
1. Sift the flour and salt and mix the rest of the
ingredients with 1 tsp. Ghee(clarified butter).
2. Make a soft dough using water and knead well
until it forma a soft dough.
3. Divide the dough into equal balls and roll out
each ball into a round puri.
4. Heat Ghee(clarified butter) in a frying pan and fry
1-2 puris at a time until it turns golden brown.