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Showing posts with label Indian Flat Breads. Show all posts
Showing posts with label Indian Flat Breads. Show all posts

Saturday, 19 January 2013

Spinach Puri (Fried Indian bread) A guest post .



I was recently invited to write a guest post on Meena blog Homely food. Meena describes her blog as being like colours of the rainbow as there are many various topics she covers. Just like the different colours of the rain bow that makes it so beautiful, her  blog has topics that cover travel ,food and computer tips and tricks which makes it wonderful to read.
I chose to share my spinach puri with her and you can find the post on her blog called spinach puri. Thanks Meena for featuring me on your blog and letting me share my recipe with your readers.


You may like:

Wednesday, 11 July 2012

Ceylon Chana Paratha ~Blog Hop 11th July.



This is my entry for Blog Hop Wednesday started by Radhika of Tickling Palates. Its a beautiful concept where not only do you get to make new  blogger friends, cook from their blogs but in return they visit your blog and try out your recipes too.

If you are interested in  joining Blog Hop Wednesday here is how it works:

"The plot behind this attempt is to form 2 groups and make pairs with a blogger who will be your partner for that particular month. This happens every 2nd wednesday of the month. You will then go through your partner’s blog, select, choose, cook, click and post the recipe in your blog on Wednesday and vice versa. The following month you will have a new partner. This way not only you tend to your blog at intervals but also learn some new recipes along the way and get to know a lot of bloggers and make friends."

This recipe is from Radhika's Blog Tickling Palates.The blog has lots of mouthwatering  recipes, selecting just one recipe was really difficult, however I settled for the Ceylon Chana Paratha because it seemed a perfect dish for that speedy brunch or quick lunch.The Original recipe can be found here. Due to constraints of time and difficulty in getting some ingredients, I had to make some changes  to the spice mixture. I also cheated by using shop bought tortilla wraps instead of making fresh dough for the Parathas.


A spicy fast and speedy snack , perfect for lunch, breakfast or for tiffin. 

Ingredients:

240g pre cooked white chickpeas coarsely mashed
3 medium boiled potatoes mashed
1 onion finely diced
2 green chillies finely chopped
2 tomatoes finely chopped and puréed
1 teaspoon salt
1/2 teaspoon coriander powder
1/4 teaspoon chilli powder
1/4 teaspoon turmeric powder
1/4 teaspoon cinnamon powder
1/4 teaspoon clove powder
2 tablespoons lemon juice
1 tablespoon fresh chopped coriander
1 tablespoon olive oil
6 tortilla wraps
3 tablespoons olive oil for shallow frying

Method:

1. In a frying pan heat the oil , when it is hot add the onions and sauté until translucent, add the tomato purée, green chillies, salt, chilli powder, turmeric powder and coriander powder and sauté for 2-3 minutes.
2. Add the chickpeas and potato mixture and mix well.Cook for 2-3 minutes to allow spices to infuse.
3. Add the lemon juice, cinnamon and clove powder followed by the fresh coriander.Mix well  and take off the heat to cool.
4. Place a tortilla wrap on a flat surface, spoon a generous amount of filling in the centre of the wrap. Flatten the filling slightly and then fold the top and bottom of the wrap to meet in the centre,(slightly overlap so that filling is encased.)
5. Fold over the two open end so that you have formed a  rectangular parcel.Keep aside and repeat for remaining wraps.
6. Heat a frying pan with a tablespoon olive oil, when it is hot place the parcel folded side down into the hot pan. Cook for 1 minute until brown and then flip the parcel to cook the top side.Remove onto a plate lined with kitchen paper.
7. Add more oil to the pan if needed and repeat for remaining parcels. Cut each parcel into three strips .
Serve hot with dip of choice.

You may like:
Aloo Paratha

Wednesday, 11 January 2012

Tomato Chappati~ Blog hop wednesday 11th Jan 2012



This is my entry for Blog Hop Wednesday started by Radhika of Tickling Palates. Its a beautiful concept where not only do you get to make new  blogger friends, cook from their blogs but in return they visit your blog and try out your recipes too.

If you are interested in  joining Blog Hop Wednesday here is how it works:

"The plot behind this attempt is to form 2 groups and make pairs with a blogger who will be your partner for that particular month. This happens every 2nd wednesday of the month. You will then go through your partner’s blog, select, choose, cook, click and post the recipe in your blog on Wednesday and vice versa. The following month you will have a new partner. This way not only you tend to your blog at intervals but also learn some new recipes along the way and get to know a lot of bloggers and make friends."



This recipe is  from Hema's Blog. Looking through her blog there were many recipes that I had never tried before, but finally I settled  for the tomato chappati recipe you can find here.
I had to make a few basic changes as I did not have any tomato gojju and as I had never prepared it before  so I improvised.

Healthy delicious chapattis  with a subtle flavour of tomatoes.

Ingredients:

250 grams whole Wheat flour
2 tablespoons sunflower  oil
4 tablespoons oil for cooking the chappatis
1 teaspoon salt
Water to make Chappati dough
6 tablespoons passata (blended sieved tomatoes)
1/2 teaspoon turmeric powder
1/2 teaspoon chilli powder

Method:

1. In a bowl add the flour, salt, chilli powder, turmeric powder, 2 tablespoons oil and mix well.
2. Add the passata and start to mix it into the flour, add water if required to form a soft pliable dough.Cover and leave to rest for 30 minutes.
3.Divide the dough into walnut sized balls and using a little dry flour roll out a thin chappati approximately 6 inches in diameter.
4. Heat a frying pan and place the chappati on it, after a minute flip it over and brush the top side lightly with some oil. Flip the chappati over so oiled side is on the bottom.
5. Brush lightly the top side and once again flip it to cook this side too.Remove from pan and place in a foil wrap to keep warm.
6. Repeat for remaining dough.
Serve tomato chappati with any curry or pickle of choice.

You may like spinach paratha.


Thursday, 21 April 2011

Ragi Paratha (Indian Flatbreads)


Delicious and healthy paratha made from a blend of healthy flours.

Ingredients:

3 tablespoons Koracan Flour (Ragi flour /finger millet)
3 tablespoons Whole wheat flour (Chappati flour)
2 tablespoons Chick pea flour (besan)
1 teaspoon salt
1/2 teaspoon turmeric powder
2 green chillies finely chopped
2 tablespoons fresh finely chopped fenugreek
1 tablespoon sunflower oil for dough
4 tablespoons sunflower oil for cooking the parthas
1/2 cup water for making dough

Method:

1. Mix all the flours, turmeric, salt, chillies, fenugreek and 1 tablespoon oil.
2. Add water a little at a time and make a dough, cover and leave for 30 minutes.
3. Divide the dough into 8 parts and roll a paratha approx 5mm thick  and 6 inches in diameter out of each ball.
4. Heat a shallow pan and when it is hot place the rolled paratha on it, after 30 seconds flip the partha and spead a little oil on it, flip it gain and let the oiled  underside cook.
5. Spread a little more oil on top side and flip to cook it.
6.Paratha is ready when brown spots appear on it.
7. Remove from pan and repeat for rest of dough.
Serve with curry and some yoghurt raita.
You may like:
 Bajra na rotla (Millet rotis)

Submitting to:
Event by Sameena of My Culinary Creations- Ragi Event.
Ragi for breakfast event by Sanjeetha of Lite Bites hosted by Whats cooking .


Cooking with Herbs and flowers Fenugreek- event by P.J hosted by Whats cooking.



Saturday, 8 January 2011

Carrot Paratha


Delicious parathas with the goodness of carrot .Delicately seasoned with ajwain and a hint of spice with chillies these parathas are delicious accompaniment to any curry.

Ingredients:

2 cups whole wheat flour
2 medium carrots
1 teaspoon salt
1/2 teaspoon turmeric
1 tablespoon oil
4 tablespoons oil for cooking paratha in
2 tablespoons plain flour for rolling parathas.
1/2 teaspoon ajwain seeds ( bishops weed seeds)
1/2 teaspoon green chiili paste (omit for kids)



Method:

1.Wash and peel the carrots and grate them.
2. Place in a heat proof bowl, add 2 tablespoons water and microwave on high for 4 minutes.
3. Remove from microwave and place in blender and puree.Cool.
4. In a bowl add the wheat flour, salt and turmeric and ajwain seeds and green chillies.
5. Rub in 1 tablespoon oil and add the carrot puree as needed to make a soft dough.(Depending on the wetness of the puree and the brand of flour used, you may have a little left over or you may find to bring dough together you may need to add 1-2 tablespoons water.Judge this yourself)
6. Knead the dough, cover and leave aside to 15-30 minutes.
7. Divide the dough in to 10 balls.
8. Take one of the balls dip in dry flour and roll out in a square / round  shape paratha.(I made square)
9. Heat a tava and place the rolled paratha on it, when bubbles start to form flip the paratha.
10. Spread a little oil on to this side and flip again . Repeat for 2nd side.Paratha is ready when brown spots start to appear on it.
11.Remove from tava and repeat for rest of dough.

Serve with  vegetable curry, yoghurt and mango pickle or simple rolled up with jam, chocolate or cream cheese.
NB-If seving to kids or lunch box you can roll partha with a little jam or cheese spread .

You may like;
 aloo paratha

Submitting to:
CWS Event -Ajwain event by Priya , hosted by Kavita
Wholesome Lunch box event by  coffe and vanilla

                                   

Sunday, 1 August 2010

Spinach Paratha


Spinach Paratha-Indian flatbreads with a twist. Wheat flour and pureed spinach made in to a dough, rolled out in unique triangle shapes and cooked on a tava.Flaky and tasty they taste delicious with mango pickle or any curry .These are  simply perfect for that fast tea time/ lunch  snack.

Ingredients:

2 cups whole wheat flour
400 grams fresh spinach
1 teaspoon fenugreek seeds
1 teaspoon salt
1/2 teaspoon turmeric
1 tablespoon oil
4 tablespoons oil for cooking paratha in
2 tablespoons plain flour for rolling parathas.

Method:

1.Wash and chop the spinach into ribbons.
2.Place the spinach in a microwaveable bowl cover with 2 tablespoons water  and add the fenugreek seeds and blanch for 3 minutes on high.
3. Remove spinach from microwave and blend to a fine puree.
4. In a bowl add the wheat flour, salt and turmeric.
5. Rub in 1 tablespoon oil and add the spinach puree as needed to make a soft dough.(Depending on the wetness of the puree  and the brand of flour used, you may have a little left over or you may find to bring dough together you may need to add 1-2 tablespoons water.Judge this yourself)
6. Knead the dough, cover and leave aside to 15-30 minutes.
7. Divide the dough in to 10 balls.


8. Take one of the balls dip in dry flour and roll out to a 6 in round paratha.
9.Spread a little oil on the paratha and sprinkle with some plain flour.
10. Fold the paratha in half and spead a little more oil and sprinkle some plain flour  and fold into a quarter.You will have a triangle shape.(Reason for doing this is to make paratha flaky)
11. Dust this triangle in some dry flour and roll out a paratha keeping the triangle shape.
12. Heat a tava and place  the rolled paratha  on it, when bubbles start to form flip the paratha.
13. Spread a little oil on to this side and flip again . Repeat for 2nd side.Paratha is ready when brown spots start to appear on it.
14.Remove from tava and repeat for rest of dough.

Serve with yoghurt and mango pickle.

You may like:
 Aloo paratha.

Sending to:

Sandhyas Kitchen- Global kadai  flatbread event
Sharmis passion-Lets munch tea time snacks

Thursday, 8 July 2010

Gujarati Roti

Gujarati roti-A thin , fluffy flatbread, served hot drizzled withghee as an accompaniment with any gujarati shak.(sabji)A must for any gujarati thali.

Ingredients:

6 tablespoons whole meal wheat flour(medium or white flour can be used also)
1 tablespoon oil
Water for making dough.
Dry flour for rolling out the roti

Method:

1 .In a bowl add flour and oil and make a soft dough using a little water.
2. Lightly oil hands and knead the dough and leave covered for 1 hour or up to 4-5 hours is ok too.
3. When you are ready to make the rotis, knead the dough again and divide the dough into 12 equal parts.
4.Take 1 part dough make a ball and flatten it, dip into some dry flour and roll out the roti approx 6 inches in round.(gujarati rotis are usually rolled thinner and smaller than Punjabi rotis)

5. Heat a tava on medium heat and place the roti on it.
6.As soon as bubbles form turn it over.(1st stage)
7. Cook the roti on this side and then turn it over again(2nd stage)
8.Now cook the roti on this side gently pressing with a tea towel to make it puff up.(3rd stage)
9.Roti is ready, place on a serving dish and spread some butter or ghee on it.
10. Repeat for rest of dough.
Serve rotis with any curry of your choice.

NB –The roti should only be cooked in three stages and do not keep pressing it too much or else they will turn crispy instead of being soft.

You may like :
Gujarati dhal
Gujarati Kadhi

Monday, 3 May 2010

Bajra na Rotla. (Millet flour rotis)



Bajra na rotla (Millet rotis)-These flatbreads are nutritious and a healthy alternative to wheat roti’s. Served with aubergine curry and lesun ni chutney (garlic chutney) these are a very traditional gujarati fare.

Ingredients:

1 cup millet flour
1 tablespoon wheat flour
¼ teaspoon salt
½ tablespoon butter
1 tablespoon butter for serving.
Water for making dough.

Method:

1. In a bowl add the millet flour and the wheat flour.
2. Add the salt and ½ tablespoon butter, rub the butter into the flour.
3. Adding a little water make a firm dough.
4. Cover and leave to rest for 30 minutes.
5. Divide the dough into 6 balls.
6. Traditional way to make rotlas is to wet hands pat the dough between both hands to form a roti shape but this needs a fair amount of expertise to get round even shaped unbroken rotlas. Alternate and easy way is to dust the ball of dough and roll out like a chapatti with rolling pin; it should be approx 5mm thick and about 5-6 inches in diameter.
7. Gently lift the rolled rotla and place on hot skillet and cook medium heat. (As rotlas are slightly thicker than standard rotis they need slower heat to ensure they are cooked in side. )Flip the rotla over when one side is cooked to cook the second side.
8. Rotlas are ready when little brown spots appear on both the surface.
9. Remove cooked rotlas from skillet and repeat procedure for rest of dough.
10. Before serving add a generous dollop of butter on top of the rotla’s.
Traditional way to serve rotlas is with aubergine curry, lesun ni chutney, kadhi and khichdi.




You may like:
Bainghan ka bartha

Sending to:
Complete my thali event flatbreads event by Jagruti hosted by Torview

Friday, 9 April 2010

Bajra ni puri (millet flour puri)



Bajra ni puri-Crispy and puffy puris made from millet flour and fresh fenugreek leaves , flavoured with ajwain seeds, ginger, green chilli , salt and deep fried to golden brown .

Ingredients:

1/2 cup wholewheat chappati flour
3/4 teaspoon salt
1/2 teaspoon turmeric powder
1 teaspoon ginger paste
2 green chillies finely chopped
1/2 cup fresh finely chopped fenugreek leaves(methi)
1/2 teaspoon ajwain seeds
1/2 tablespoon sunflower oil
Sun flower Oil for deep frying
Water for making dough.

Method:

1. In a bowl add the millet flour and wheat flour. Rub in 1/2 tablespoon oil.
2. Add the chopped fenugreek leaves , salt, green chillies, ginger, turmeric and the ajwain seeds.
3. Make a pliable dough by adding little water.Cover dough and leave to rest for 30 minutes.
4. Divide the dough into 10-12 small balls. Roll out puris (on a plastic sheet) approx 3-4 inches in diameter.
5. Heat the oil in a pan and deep fry puris on medium heat till slightly brown in colour.
6. Drain on kitchen paper and serve with yoghurts and pickles.



NB-Millet flour tends to drink oil, do not fry on too low heat or else puris will be oily. Also rolling puris on a sheet of plastic will make it easier to lift them to fry.

You may like :

Plain puris.
Submitting to:


Announcing breakfastclub event-theme asian breakfast.
Event hosted by Fuss free flavours and fingers and toes

Sunday, 28 February 2010

Crunchy finger Paratha



Crunchy finger Paratha-As strange as the name may sound that’s exactly what these crispy crunchy paratha are. They are made from with wholemeal wheat flour, savoury in taste and delicious broken into fingers and enjoyed with dhal or just as a snack with tea and pickles.

Ingredients:

2 cups whole wheat flour
3 tablespoons sunflower oil
1 teaspoon salt
Water to make dough.
Sun flower oil for frying

Method:


1. In a bowl add the flour, salt and the oil.
2. Using the tips of your fingers gently rub the oil into the flour to make a bread crumb type mixture.
3. Add a little water and make stiff dough. Cover and leave for 30 mins.
4. After half an hour knead the dough and divide into 12 balls
5. Roll out each paratha about 5 inches in diameter
6. Starting about 1cm from top edge of paratha cut a vertical slit down the paratha leaving 1 cm edge at the bottom edge too. Cut 3 more slits. When you pick the paratha up it should still be in one piece. Repeat for rest of dough .


7. Heat the oil and fry paratha on medium heat till golden brown. Drain on kitchen paper and store in air tight container.

NB-These paratha should be crunchy and crispy.
Serve with dhal or pickles.


You may like:

Wednesday, 3 February 2010

Aloo (potato) paratha



Aloo paratha- Delicious flat breads made from wheat flour with a filling consisting of boiled potatoes delicately flavoured with ginger,green chillies, coriander and a blend of spices . Delicious served with natural yoghurt and mango pickle.

Ingredients:

1 bowl wheat flour
1 tablespoon oil
1 teaspoon salt
Dry flour for rolling
Oil for shallow frying
water for making dough

For Filling:

3 medium potatoes boiled and mashed
3/4 teaspoon salt
1 teaspoon ginger paste
1 tablespoon chopped fresh coriander
3 green chillies deseeded and finely chopped
1/2 teaspoon turmeric
1/4 teaspoon cinnamon powder
1/4 teaspoon clove powder
1 teaspoon lemon juice

Method:

For filling:

1.To the mashed potato add the spices ,coriander, chillies,ginger and lemon juice and mix.
2.Divide mixture into 8 parts and make small balls.
3.Keep aside.

For paratha:

1.Add salt and oil to flour and make a dough using a little water.Cover and leave for 1 hour.
2.Divide the dough into 8 small balls.
3.Using dry flour roll each ball into a three inch round , place the potato ball in centre and bring sides up to encase the potato ball within the dough.
4.Using dry flour flatten the potato coated dough patty and gently roll into a six inch paratha.
5.Heat a tava and place the paratha on it , when it starts to form bubbles turn it over.
6.Spread some oil on the paratha and turn it over and let it cook under neath.
7.Spread some oil on top side and flip the paratha over and cook top side.
8. Cook remaining parathas in same way.


Serve with plain yoghurt and pickle.


Submitting to:
Announcing breakfastclub event-theme asian breakfast.
Event hosted by Fuss free flavours and fingers and toes

Saturday, 30 January 2010

Gujarati Methi Thepla



Methi thepla -spicy flat breads made with wheat flour and fresh methi(fenugreek).Delicious served with pickles.These are commonly served for breakfast in gujarati homes. Also ideal for picnics and lunch boxes smeared with a little jam or pickle and rolled up.

Ingredients:

Makes about 20

2 cups whole wheat flour
1/2 cup besan (chick pea flour)flour
1/4 cup bajra ( millet)flour
1 teaspoon turmeric
½ teaspoon chilli powder
1.25 teaspoon salt
1 cup fresh chopped green methi (fenugreek)
1 table spoon sunflower oil for dough
½ cup sunflower oil for roasting the theplas.
Water for making dough

Method:

1. Mix flour, spices and 1 tablespoon oil and make pliable dough with water.
2. Cover and leave aside for 30 mins.
3. Knead the dough and divide dough into small balls
4. Using a rolling pin roll out each ball into a 6 inch diameter circle about 2mm thick.
5. Place the thepla on a tava, do not add oil at this stage.when bubbles start to form flip the thepla over.
6. Sparingly smear the thepla with 1/2 teaspoon oil and flip back again.
7.Smear the 2nd side with oil and flip back.
8.Thepla shouls be soft and not crispy.When brown spots appear thepla is ready.
Repeat for rest of dough.

Serve thepla with tea and fried chillies,mango pickle, lesun chutney and mango murrbo.


NB Optional -To make the thepla more spicy you can add 1 teaspoon fresh ginger paste, 1-2 finely chopped chillies, 1/2 teaspoon ajwain and also 1/2 teaspoon sesame seeds.



You may like:

Submitting this post to:
Health nut challenge 4 -Bitter better health event.
Announcing breakfastclub event-theme asian breakfast.
Event hosted by Fuss free flavours and fingers and toes

Sunday, 13 December 2009

Puri -fried puffed whole wheat flat breads

Puri- A puffed indian bread deep fried .It is made from wheat flour,can be made plain or with masala for that spicy taste. An ideal accompaniment to all sabjis. especially potato.

Ingredients:

2 cups Indian whole wheat flour
1/2 tablespoon sunflower oil
Water to make dough
Sunflower oil for frying

Method:

1.Mix together in a bowl the flour and oil.
2. Slowly add about 3/4 cup warm water, just enough to form a firm dough, and knead till smooth.
3.Cover, let rest at least 1/2 hour, and knead again briefly.
4.Divide into small balls about 1/2 inch size balls, and roll out into 3" rounds on an oiled board.
5.Heat vegetable oil in a wok or saucepan.
6.Fry the puri one at a time, holding them under the oil on the first side until they puff. Turn and fry till light brown; drain.
7.Serve as soon as possible; these breads are not as good later.
Puri are traditionally served with any curry.

For spicy puris:

When making the dough, add to the dry ingredients:
1 teaspoon turmeric
1/2 teaspoon chilli powder
1 teaspoon salt
Follow method same as above.

Wednesday, 18 November 2009

Bhatura





Bhatura - A soft and fluffy Indian fried bread, made from all purpose flour(maida).It is often eaten with a chickpea curry (sabji ) called chole.

Ingredients:


Ingredients:

450 grams self raising flour –maida (all purpose flour with added baking soda)
4 slices white bread.
½ cup yoghurt
½ cup warm milk
½ teaspoon salt
½ teaspoon sugar
1 tablespoon sunflower oil
Sunflower oil for frying.

Method:

1. Remove the crusts from the bread and soak it in the ½ cup milk. Keep aside for 5 minutes.
2. Sieve the self raising flour, add the sugar and salt and mix in.
3. Add the soaked bread, yoghurt and sunflower oil and make a soft dough.
4. Cover the dough with a tea towel and leave in a warm place for 1 hour.


5. Divide the dough into 12 pieces and make small balls.
6. Roll out each ball in to a 5 inch round and approx 3mm thick.
7. Deep fry in oil until golden brown on both sides. Remove and drain on kitchen paper.

Serve bhaturas with Chole (chickpeas)

Wednesday, 12 August 2009

Naan Indian bread


Naan -A leavened flatbread made with strong white flour, baked in a tandoor, fluffy, soft and awoderful accompaniment to all Indian sabjis and dhals.

Ingredients:

1.5 lb or 350 g strong white flour
5 tablespoons yoghurt
5 tablespoons warm water
½ teaspoon active dry yeast
½ teaspoon salt
pinch of sugar
ghee or butter

Method:

1. Mix together warm water, sugar and yeast and leave for the yeast to dissolve for few minutes.
2. Mix flour and salt in a bowl. Make a well in the centre.
3. Add yeast mixture and yogurt and make into soft dough adding about 150 ml of water.
4. Put dough into oiled bowl and leave it covered with a cloth for at least 3 hours. It will rise and double in size.
5. Punch out the air from risen dough and divide in about 4-6 pieces. Roll out to 6-8 inch ovals.
6. Cook for three minutes on each side under a preheated griddle or pan at the highest setting until it has brown spots.
7 .Serve hot with ghee or butter with any curry or dhal .

Serve with:
Mixed vegetable sabji

Tuesday, 2 December 2008

Plain paratha

Ingredients:

1 bowl wheat flour
1 tablespoon oil
1 teaspoon salt
Dry flour for rolling
Oil for shallow frying
water for making dough

Method:

1.Add salt and oil to flour and make a dough using a little water.Cover and leave for 1 hour.
2.Divide the into 12 small ball.
3.Using dry flour roll each ball into a six inch round paratha
4.Heat a tava and cook the paratha, when it starts to form bubbles turn it over
5.Spread some oil on the paratha and turn it over and let it cook under neath.
6.Spread some oil on top side and flip the parath over and cook under side.
7. Cook remaining paratha in same way.

Serve with any curry or pickle.
You may like:



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