Ajwaini Roti

Ajwaini Roti

(Carom seeds)

Ingredients:

1 cup whole wheat flour (gehun ka atta)

1/2 tsp carom seeds (ajwain)

Ghee for cooking

2 tsp oil

Salt to taste

Water as required

Method:

1. Combine all the ingredients & mix well except ghee.

2. Add enough water & knead to a soft dough. Keep it aside for 10-15 mins.

3. Divide dough into equal portions. 

4. Roll out each portion into a round. 

5. Roast roti on either side, using a little ghee, on a hot pan, till both sides are golden brown. 

6. Serve hot.

Rice Roti

Rice Roti

Ingredients:

1.5 cups rice flour       

Ghee or oil as desired

Water as required

1 tbsp coriander leaves chopped

Salt to taste

Method:

1. Bring a 11/2 cup  of water to boil. Add a pinch of salt in it.

2. Reduce heat, stir in the rice flour, a tbsp at a time. Making sure there are no lumps. 

3. Cover & turn of the heat. 

4. When the mixture is cool enough to handle,add coriander leaves kneed it into a
     dough akin to the chapati dough. If the dough is very tight, sprinkle some hot water.
      If it is too runny, mix in a handful of rice flour. 

5. Pinch a ball as big as probably a golf ball or may be a little larger. 

6. Roll it between the two of your palms making it perfect sphere. Flatten it slightly, place it on a
    floured board.

  

7. Roll it out into circular discs using a rolling pin. 

8. Place it on a preheated tawa. Cook on one side, sprinkle some water, turn it and cook it on
    the other side as well. Apply oil or ghee if desired. 

9. Rice roti is ready to serve.

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Bajre Aur kele Ki Roti

Bajre Aur kele Ki Roti

(Black millet & Banana)

Ingredients:

2 cups bajre ka atta (black millet flour) 
2 ripe bananas peeled 
2 tbsp sugar 
1 tbsp sesame seeds (til) 
 White butter for greasing 

Method:

1. Mash bananas in a bowl. Add bajra flour, sugar, sesame seeds & mix well.

2. Knead a little dough at a time with sufficient water. Heat a non stick tawa. 

3. Apply a little white butter on your hands take a small portion of dough, roll into a
    ball & further roll into a roti.

4. Place the roti on tawa. Cook till golden brown on both the sides.

5. Transfer onto a serving plate. Serve hot.

Methi Jowari Roti

Methi Jowari Roti

(Fenugreek White millet)

Ingredients:

1 cup jowar ka atta (white millet flour) 

1 cup methi (fenugreek leaves) finely chopped 

1-2 tbsp onions chopped 

1/4 cup coriander leaves chopped 

1 green chili finely chopped 

2 tsp oil 

Water as required

Salt to taste

Method:

1. Sieve the millet flour & then put it in a large bowl. 

2. Add all remaining ingredients to the bowl & make soft dough from them using lukewarm
    water. 

3. Cover the dough & keep it aside for 10- 15 mins. 

4. Now divide dough into equal portions & put them on a dry floured surface to make a nearly
    round circle.

   

5. Heat griddle & put a round circle on it. 

6. Cook from both the sides till it becomes light brown in color. 

7. The roti is ready to serve with your choice of vegetable.

Coconut Puri

Coconut Puri

Ingredients:

1 cup fine flour

1/2 cup semolina 

2 tbsp oil

1/2 cup fresh coconut grated

3-4 green chilies chopped

1/2 tsp mustard seeds

5-7 curry leaves

4 tbsp fresh coriander leaves chopped

1/2 cup whole wheat flour for dusting

1/2 cup gram flour

1/2 tsp raw mango powder

Oil to deep fry

Salt to taste

Method:

1. Take fine flour, semolina in a bowl. Add 1 tbsp oil, salt, knead into dough by using
     enough water.Cover it & rest for 30-35 mins.

2. Heat pan with 1 tbsp oil, add mustard seeds,curry leaves,green chilies, grated coconut,

    coriander leaves, gram flour raw mango powder, salt, mix well, stir for 2-3 mins.

3. Take the dough knead it well, now divide it into small ball, make small puris out of it.
    Place 1 tbsp coconut stuffing in center, close edges & shape it into a ball.

4. Roll in wheat flour & roll out into puris. repeat the same with remaining dough & stuffing.

5. Heat sufficient oil in a pan, deep fry puris till light golden & crisp from both sides.

6. Drain, place on an absorbent paper.

7. Coconut puri is ready to serve.

Bajara Aloo Roti

Bajara Aloo Roti

(Black millet potato)

Ingredients:

2 cups bajra flour (black millet)

1 medium sized potato boiled & mashed

1 small onion chopped finely

1/2 tsp green chili paste

1/2 tsp ginger paste

2-3 tbsp finely chopped fresh coriander

1 tsp dry mango powder

Water as required

Salt

Method:

1. Combine all the ingredients in a  bowl. Knead into a soft dough using a little warm
     water. 

2. Heat a griddle. Divide the dough into equal portions & shape them into flat discs.

3. Sprinkle some flour onto the the working surface. Place one of the discs, apply some flour
    onto your palm & then tap on the disc to flatten it into a roti.

4. Proceed gently & carefully as the flour has a tendency to break or tear.
   

5. Place the roti on the hot griddle & cook well on both the sides till it starts to
    get brown speckles on both the sides. 

6. Repeat this with the remaining dough. Serve hot.

Basen Ki Masala Roti

Basen Ki Masala Roti

(Gram Flour)

Ingredients:

For dough:

1/2 cup gram flour (besan)

2 tbsp wheat flour (gehoon ka atta)

1 tsp ghee

Salt to taste

For masala filling:

3/4 tsp cumin powder

1/4 tsp coriander powder

1/4 tsp red chili powder

1/2 green chili chopped

1/8 tsp turmeric powder

1/4 tsp dry mango powder

1/2 tbsp ghee

Method:

1. In a bowl, mix all ingredients of masala & ghee. 

2. Now in another bowl, combine gram flour, whole wheat flour,
    salt & ghee. Use enough water for soft dough like roti. 

3. Divide the dough into equal 2 portions & roll it with rolling pin.

4. Spread half portion of masala on dough & roll it. Fold it half &
    fold it again as triangle. Roll out again to make triangular roti. 

5. Heat  tawa on medium flame, cook till to golden & grease little
   ghee on both sides as same like paratha.

6. Serve this besan masala roti with curd.

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Bajara Ki Roti

Bajara Ki Roti

(Black Millet)

Ingredients:

1 cups bajra flour (black millet) 

1/4 cup whole wheat flour

Gheer as required

Water as required

Salt to taste

Method:

1. Combine bajra flour, wheat flour , salt & make a soft dough by adding enough water.

2. Divide dough into equal portions.

3. Roll out each portion into  roti.

4. Cook  rotis on a hot griddle till both sides are light brown in color.

5. Brush one side of  roti with melted ghee & serve hot with your choice of curry.

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Rumali Roti

Rumali Roti

Rumali Roti

Ingrediens:

11/2 cup whole wheat wlour (Atta) 

1/2 cup fine flour (maida)

1/2 tsp baking powder 

2 tbsp oil 

Water to knead

Salt to taste

Method:

1. Mix wheat flour, maida, salt, baking powder & sieve them together.

2. Pour oil in the flour, add water bit by bit & make a smooth & elastic dough.Set aside covered
    with moist muslin cloth for 1/2 an hour.

3. Now make small balls of the dough & roll like a thin chapati of about 12" diameter circle
    using little dry flour (it should be thin as a tissue)

4. Heat an inverted griddle(tawa).

5. Place the rumali roti carefully over it & cook till done. 

6. Fold it like a handkerchief. Serve hot.

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Sweet Potato Roti

Sweet Potato Roti

Ingredients:

1 medium sized sweet potato, peeled & cut in cubes

2 ½ cups wheat flour

1/4 tsp carom seeds (ajwain)

1 tsp red chili powder

1/2 tsp turmeric powder

1- 2 tbsp Oil

Salt to taste

Method:

1. Cook the sweet potato cubes in water till soft. Mash & let cool.

2. Mix together with all the other ingredients to form a nice pliable dough.

3. Let the dough rest for 15- 20 minutes & then roll into rotis & cook
    on a tava.

4. Serve with any subzi (vegetable).

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Jowar Ki Roti

Jowar Ki Roti

Ingredients:

1 cup jowar flour 

1 cup hot boiling water

1 tbsp Ghee

Salt to taste

Method:

1. Mix the Jowar flour, water & salt to form smooth dough. Kneed it for 3-4 minutes.Divide in
    equal portions.

2. Roll out each portion (either by palm or by rolling pin) into a roti & put it on a hot griddle over
    medium flame.

3. Cook from both sides & then put it directly on the fire to puff up.

4. Turn it over during puffing & put off the flame.

5. Now smear ghee over the Jowar Roti.

6. Serve hot.

*******

Makki Ki Roti

Makki Ki Roti

(Maize)

Ingredients:

2 cups makki ka atta (maize flour)

Ghee or butter

Warm water as required

Salt to taste

Method:

1. Mix together maize flour & salt.

2. Knead into  a soft dough adding warm water.

3. When the dough is very smooth & soft, shape into a ball, flatten & pat with palm to make a
     thin roti.

4. Heat  a griddle & put the roti on it on a slow flame.

5. Once it is slightly cooked from one side turn it if done from both sides you can remove it
     gently & place it on the plate.

6.Serve hot with a dollop of butter & sarson ka saag.

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Tandoori Roti

Tandoori Roti

Tandoori roti got its name "Tandoori roti" because it is baked in a clay tandoor. A very popular Indian bread.

The main ingredients are whole wheat flour, curd, salt, baking powder.It is very easy to cook. We can use electric oven in place of clay tondoor.

It is one of the most common Indian breads served in restaurants across the country specially in Punjab & north India. It is served with all kind of curries as main course.

Ingredients:

2 cup whole wheat flour

1 tbsp oil

1 tbsp yogurt/curd

1/2 tsp baking soda

Butter/ghee as required

Water as required

Salt to taste

 Method:

1. Take whole wheat flour in a bowl, add oil, curd, salt, yogurt, baking soda & mix well. Then
    add little water to knead a soft dough.

2. Cover dough with a wet cotton cloth & keep aside for an hour.

3. Preheat tandoor or oven for 2 mins.

4. Now make a small round ball from dough & roll it in a round flat bread by dusting some
    flour to form a thick roti.

5. Now bake roti for 4-5 minutes in tandoor or in case of an oven, at the temperature of 200
    degree celsius.

6. Once some black spots appear on top of the roti, remove it from tandoor, smear some
    ghee or butter & serve hot.

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