ROTI RECIPES

Method

• Peel and grate the potatoes and make a fine paste.
  
• Mix the flour, pepper, ghee and salt properly.
  
• Put the saffron in the milk and mix with the flour. If you want, put a little saffron colour in the milk.
  
• Knead and dough properly. Leave aside for 1 hour.
  
• Roll into small puris and deep fry in hot ghee till they puff up.
  
• Ready to serve.

Method

• Sieve the flour properly.
  
• Put the sugar and yeast in 1 teacup of warm water and mix till the yeast gets dissolves. Cover and leave for 5 to 7 minutes till the mixture is full of froth.
  
• Put this liquid along with the curds, ghee and salt to the flour. Put some warm water to make a soft dough.
  
• Knead the dough for 6 to 7 minutes.
  
• Keep the dough in a wet cloth for 30 minutes. Knead for 1 minute.
  
• Divide the dough into 20 parts. Apply a little ghee and roll out puris.
  
• Deep fry the puris in oil.
  
• Ready to serve.
  

Method

• Prepare dough by mixing together ½ cup of water, 1 tsp salt, 1 tsp ghee and just enough wheat flour.
  
• Knead well. Let the dough be a little softer than that of puri.
  
• Keep aside for an hour.
  
• Then shape parts of dough into balls bigger than the ones fit for puris.
  
• Dust with wheat flour.
  
• Roll into chapatis on a rolling board.
  
• Smear chapati tawa with ghee. Keep on flame.
  
• Roast both sides of chapati on the tawa moderately.
  
• Ready to serve.

Method

• Sieve the flour properly.
  
• Put the sugar and yeast in 1 teacup of warm water and mix till the yeast dissolves.
• Cover and wait for 5 to 7 minutes until the mixture is full of froth.
  
• Put this liquid along with the curds, ghee and salt to the flour and make soft dough by using some more warm water.
  
• Knead the dough for at least 6 to 7 minutes.
  
• Keep the dough under a wet cloth for 30 minutes.
• Knead again for 1 minute.
  
• Divide the dough into 20 small parts and shape into naans.
  
• Grease a pressure cooker very lightly with oil.
• Take out the lid from the pressure cooker and heat it upside down.
  
• Take each naan, apply a little water on one side and stick the wet side around the inside of the pressure cooker till brown spots appear.
• Continue the same procedure for the remaining naans. (One at a time you can apply 3 to 4 naans inside the walls of a pressure cooker).
  
• Take out and apply butter.
• Ready to serve hot.
  

Method

For the stuffing :

• Mash the boiled green peas.
• Heat the ghee in a vessel and sauté the jeera.
• Put the green chillies, sauté for 1 minute and then put the mashed peas and salt.
• Cook for 1 minute and allow the mixture to cool.

For the dough :

• Sieve the flour with the salt.
• Apply ghee to the flour.
  
• Use water and make into small parts.
  
• Knead properly and divide into 10 to 12 parts.

  How to proceed :

• Take a small part of the dough, flatten a little and put 1 tbsp of the green peas mixture in the center.
  
• Cover the mixture by drawing up the edges towards the center.
  
• Press on a floured board and roll out into a round as large as saucer.
  
• Put the paratha on a hot tava (griddle).
• Cook for a minute or two and turn once.
• After 1 minute, put a little ghee around the edges, turn again and fry the other side.
• When brown patches appear on both sides, the paratha is ready.
  
• Repeat the same procedure for the rest of the dough.
  
• Ready to serve hot.

Method

For the dough :

• Sieve the flour properly. Put the curds, baking powder, ghee and salt. Use some warm water to a soft dough.
• Knead the dough for 6 to 7 minutes.
  
• Keep the dough in a wet cloth for at least 1 hour. Knead again for 1 minute.
  
• Divide the dough into 20 balls and a flatten a little.
  

  For the stuffing :

• Mash the green peas and put the green chillies.
  
• Heat the ghee, put the jeera and sauté till they crackle.
  
• Put the mashed green peas, chillies, lemon juice and salt and allow it to cook for a few minutes.
  
• Sprinkle the flour and cook for 2 to 3 minutes till the mixture becomes dry.
How to proceed :

• Roll out each ball of dough into a small round. Keep a tsp of the stuffing in the centre and seal it.
  
• Take a little flour and roll out thinly.
• Deep fry in ghee.

Method

For the dough :

• Sieve the flour properly.
• Put the ghee, kalohji and salt to make a stiff dough for puri by using enough water.
• Knead properly.

  For the stuffing :

• Soak the khus-khus in very little water and make a thick paste of it.
• In a tava roast the asafoetida, jeera, chillies, cardamoms, cloves and cinnamon for at least 2 minutes.
• Powder the roasted spices properly. Heat the ghee in a vessel and sauté the ginger and kalonji for ½ minute.
• Put the khus-khus and sauté again for 1 minute. Take the vessel off the fire.
• Put the powdered masala and salt. Stir properly

How to proceed :

• Divide the dough into 20 balls.
• Roll out one ball a little and put ½ tsp of filling in the center.
• Lift the edges towards the center and seal the center so as to completely envelope the stuffing.
• Roll again. Repeat the same procedure for the remaining dough.
• Deep fry in hot ghee.
• Ready to serve hot with potato vegetable.

Method

For the chapaties :

• Combine all the ingredients together to make a soft dough.
• Knead properly and keep aside for ½ hour.
• Roll out the dough into thin chapatis about 150 mm (6") in diameter and cook them lightly on a tava.
  

  For the stuffing :

• Finely chop the potatoes. Heat the ghee, put the onion and cook for 1 minute.
• Put the tomato and green chilli and sauté for 1 minute.
• Put the potatoes, mixed vegetables, chilli powder, haldi powder, cashewnuts, coriander and salt.

  How to proceed :

• Grease a baking dish. Put a chapati in it and spread a little stuffing.
• Dip another chapati in the milk and maida mixture and keep it on the top of the stuffing. Spread a little mixture again and
• continue ending with a dipped chapati.
• Pour 2 tsp of melted butter on top and bake in a hot oven at 200ºC (400ºF) for at least 15 minutes.
• Cut into slices.
• Ready to serve.
  

Method

• Sieve the atta, put the cauliflower, methi, green chillies, coriander and salt.
  
• Grate the boiled potato and put in the mixture.
  
• Put some warm and make soft dough.
  
• Divide the dough into 8 to 10 balls. Roll out by apply a little flour and cook on a tava until it becomes soft.
  
• Ready to serve.
  

Method

• Combine all the ingredients and knead well with a light hand to make a dough.
• Put a little water if necessary. Divide into equal parts.
  
• Heat a griddle and grease with few drops of oil.
  
• Roll out each ball into a medium sized chapati, and fry till both sides are evenly browned.

Method

For the dough :

• Combine all the ingredients by using enough water and make semi-stiff dough.
• Knead properly and keep for ½ hour. Again knead properly and divide into 8 equal parts.
• Take a little flour and roll out each part into a thick round.

  For the stuffing :

• Mix all the ingredients properly.

Method

• Combine all the ingredients by using enough water and make a semi-stiff dough.
  
• Knead the dough properly and keep for ½ hour. Knead again.
  
• Roll out into thin rounds. Apply a little ghee and cook them either in a pressure cooker or on a tava.
  
• Ready to serve hot.
  

• Pressure cooker method :

• Grease a pressure cooker very lightly with oil.
• Take out the lid from the pressure cooker and heat it upside down.
• Take each naan, apply a little water on one side and stick the wet side around the inside of the pressure cooker till brown spots appear.
• Continue the same procedure for the remaining naans. (One at a time you can apply 3 to 4 naans inside the walls of a pressure cooker).
• Take out and apply butter.
• Ready to serve.
  

Method

For the dough :

• Mix the spinach and lemon juice with 2 tbsp of water in a liquidiser.
• Sieve the flours with the salt. Put the ghee and stir properly.
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• Put the spinach mixture and make semi-soft dough by adding enough water.

  For the stuffing :

• Sprinkle a little salt over the radish and keep aside for ½ hour. Squeeze out the water.
• Put the coriander, green chillies and salt.

  How to proceed :

• Roll out into thin rotis. Cook them lightly on a tava and keep aside.
  
• Whenever you serve, take one roti, spread some mixture and turn the other side over it so that it becomes a half moon.
  
• Apply a little ghee and cook on a tava on both sides.
  
• Serve hot with fresh curds.
  

Method

• Put the sugar and yeast in a small bowl.
• Put warm water and let the yeast gets dissolve.
  
• Cover and keep aside for about 10 minutes or until yeast becomes frothy.
  
• Put the maida in a bowl and make a well like depression in the middle.
  
• Put the ghee, salt and yeast. Mix properly with hands.
  
• Mix more water if needed. Transfer the dough to a floured surface and knead well for about 5 to 7 minutes.
  
• Cover and keep it to rise in a warm place for 1½ hours.
  
• Preheat the broiler to 500 degrees F.
  
• Divide the dough into equal parts and shape them into small balls.
  
• Roll out each ball into ovals about 1 cm thick.
  
• Arrange on a greased heavy-duty aluminum foil.
  
• Grill under broiler for about 7 to 10 minutes or till well-cooked and golden brown.
  

Method

• Put a little salt on the onion and keep aside for 10 minutes.
  
• Squeeze out the water.
  
• Roast the anardana lightly on a tava and make a powder of it.
  
• Put the onion, coriander, green chillies, chilli powder and salt.

How to proceed :

• Divide the stuffing into 8 equal parts.
• Brush each dough round with little oil and spread one stuffing part on it.
  
• Roll into a cigar shape. Make a small round like a coil and press gently with hand.
  
• Roll out again into a thick roti.
  
• Repeat the same procedure for the remaining dough and stuffing.
  
• Cook on a hot tava on both sides till pink spots appear on top.
  
• Whenever you serve, put the rotis in a toaster until the brown spots appear on each side.
  

Method

• Heat the oil and sauté the onions for ½ minute.
• Put the green chillies and sauté for another few seconds.
  
• Put the spinach and cook for a few seconds.
  
• Drain the water. Put the paneer and salt.
  

Method

• Combine the paneer, onion, cabbage, coriander, green chillies and salt and make the stuffing.
  
• Sieve the flour with the salt. Apply ghee to the flour.
  
• Put water and make into small parts.
  
• Knead properly and divide into 10 to 12 parts.
  
• Make stuffed parathas as described for green peas parathas.
  
• Ready to serve hot.
  

Method

• Heat the oil and sauté the jeera until they crackle.
  
• Put the onion, green chillies and ginger and sauté for further ½ minute.
  
• Put the cauliflower and salt.
• Sprinkle a little water and cook until three quarters cooked.
  
• Put the coriander and stir well.
  

Method

• Sieve maida.
• Mix kesar powder in ½ cup water and mix it with maida.
  
• Knead well using a little oil to make a soft dough.
  
• Keep aside for 1 to 2 hours.
  
• Wash chana dal and allow it to boil in water till it becomes soft.
  
• Decant water on top. Put sugar to the cooked dal.
  
• Turn over constantly, till it forms a lump.
  
• Grind to a smooth paste, without adding water.
  
• Before removing, put cardamom and grind for some time.
  
• Puran is ready.
  
• Make lime-sized pellets of 'puran' and an equal number of pellets of the 'dough'.
  
• Dust the latter with maida and roll into small puris.
  
• Keep a pellet of 'puran' on each puri.
  
• Enclose it fully with the puri, by folding up the edge all around.
  
• Spread a newspaper on wooden board.
  
• Roll the poli balls on it, into puris.
  
• Keep chapathi tawa on a low flame.
  
• Roast polis on both sides gently, 2 to 3 at a time.
  
• Lay the roasted puran polis on a clean piece of cloth.
  
• Ready to serve.
  

Method

• Prepare dough for puri by adding together 1 tsp table salt, ½ cup of water, sufficient quantity of wheat flour and 1 tsp ghee.
  
• Knead well. Shape parts of the dough into balls of desired size.
  
• Dust them with wheat flour.
  
• Roll into puris on a wooden board.
  
• Deep-fry them in hot oil or ghee, in a frying pan.
  

Method

• Roast the anardana slightly and powder them.
  
• Chop the onions very finely. Sprinkle a little salt, wait for 5 minutes and squeeze out the water completely.
  
• Put the green chillies, salt and powdered anardana on the onion.
  
• Put the ghee and ½ tsp salt to the flour and prepare a soft dough by adding enough water.
  
• Roll out a small roti, add a little of the onion mixture in it.
  
• Seal it and roll out again. Repeat the same procedure for the remaining dough. Roast the rotis lightly on a tava on both sides.
  
• Before serving, put the roti in a toaster, until it become crispy
  
• Ready to serve hot.
  

Method

• Heat about 1½ cups of water in a degchi, adding sugar and salt to it.
  
• Keep it to boil. Mix rice flour and mix properly for 2 minutes till water evaporates and the flour is properly cooked.
  
• Take out from flame. Sprinkle some rice flour on a wooden board.
  
• Put the cooked flour on it and knead well.
  
• Shape parts of the dough into big balls and roll them into rotis.
  
• Roast the rotis on hot tawa, which is not greased.
  
• Apply ghee to the roti.
  

Method

For the dough :

• Sprinkle salt over the methi leaves and keep aside. Squeeze out the water after 15 minutes.
  
• Combine the methi, flour, baking powder, curds and melted ghee. Mix a little water to make a dough.
  
• Divide the dough into 12 balls and roll out each ball into a small round.

  How to proceed :

• Put 1 tsp of the stuffing in one round and fold the edges towards the centre and seal. Roll out again.
  
• Repeat the same procedure for the remaining rounds and stuffing.
  
• Deep fry in ghee.
  
• Ready to serve.
  

Method

• Sieve the flour properly.
  
• Put the sugar and yeast in 1 teacup of warm water and mix till the yeast dissolves.
• Cover and wait for 5 to 7 minutes until the
• mixture is full of froth.
  
• Put this liquid along with the curds, ghee and salt to the flour and make soft dough by using some more warm water.
  
• Knead the dough for at least 6 to 7 minutes.
  
• Keep the dough under a wet cloth for 30 minutes.
• Knead again for 1 minute.
  
• Mix all the ingredients for the stuffing properly.
  
• Divide the dough into 20 small parts and shape into naans.
• Put 1 tbsp of the filling in the centre.
  
• Seal the edges and roll into oblong shape to any other shape whichever you like.
  
• Grease a pressure cooker very lightly with oil.
• Take out the lid from the pressure cooker and heat it upside down.
  
• Take each naan, apply a little water on one side and stick the wet side around the inside of the pressure cooker till brown spots appear.
• Continue the same procedure for the remaining naans. (One at a time you can apply 3 to 4 naans inside the walls of a pressure cooker).
  
• Take out and apply butter.
  
• Ready to serve.