Thursday, August 18, 2011

Wholewheat Roti | Chapati

Know What You Eat: Basic Roti flour begins with whole wheat flour or whole millet flour and slightly warm water. Beyond the basic two ingredients the possibilities are endless. It is very common to add ghee or oil to make the dough softer and more malleable, and any variety of herbs and spices may also be added for flavor. As a traditional Indian flatbread, the humble Roti | Chapati makes the perfect accompaniment to richly spiced curries and fiery relishes. In Indian cuisine, Chapatis are often served in place of rice or naan bread, and they are a pleasing alternative to tortillas. They are also traditionally made with whole-wheat flour, so they are a good source of fiber. Roti | Chapatis are surprisingly simple and economical to make, with just a few ingredients and a quick cooking time, so it is easy to create an authentic, tasty Indian classic in just a few minutes.


Recipe: Wholewheat Roti


  • 2 C Whole Wheat Flour
  • 1 Tbsp Cooking Oil | Ghee
  • Few Pinches of Salt (optional)
  • Warm Water - (just above room temperature and enough to knead soft pliable dough)
  • Mix the above ingredients with enough warm water to make a soft and pliable dough. Add the ghee or oil and continue to knead until the dough becomes elastic, which should take about five to eight minutes
  • Let dough relax for about 15 -20 mins.
  • Divide dough into 8 small sized golf balls.
  • Roll out each ball into a flat circle.
  • Preheat a griddle, cast iron skillet or tawa over high heat.
  • Roll the dough out into thin rounds that are about 6 inches in diameter and ¼-inch thick or less.
  • Place the dough on the dry griddle one round a a time, gently spinning it with your fingers or spatula to prevent sticking and ensure even cooking.
  • Turn the Roti| Chapati when brown spots begin to appear. Each side should take between one and five minutes to begin browning, depending upon the heat under your cooking surface.
  • Wrap the Roti | Chapatis individually in foil or a towel to keep them warm and fresh until you are ready to serve them.

Sunday, June 19, 2011

Raw Banana & Peas Stuffed Paratha

Know What you Eat: Thinking of a stuffed paratha to put in a breakfast/dinner plate today?? Try this one, wholesome healthy, nutritious and filling start to the day wholewheat raw banana and peas paratha.. Parathas(flatbreads) like such generally stuffed with variety of stuffings like Paneer, Potatoes, Lentils, Radish, Spinach or any other combination of vegetables mixed with spices are so versatile that they can be perfect for Lunch, Brunch or Dinner, whether served with a curry, chutney, ketchup or even plain Yogurt! Raw Banana is very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Dietary Fiber, Vitamin C, Potassium and Manganese, and a very good source of Vitamin compared to POTATOES.

stuffed paratha

Raw Banana & Peas Paratha Recipe: 
Makes 6-8 Parathas| Stuffed Flat Bread

For the dough:

  • 3 C Wholewheat flour
  • 1 Tbsp canola oil
  • 1 tsp salt , and water to knead a dough
For stuffing: 
  • 3 Raw Cooking Banana, boiled & mashed 
  • 1 C Peas, boiled & coarsely mashed
  • 1 Tbsp coriander, finely chopped
  • 3 Green Chillies, finely chopped
  • 1/2" Ginger,finley chopped
  • 1 Tbsp Dry Mango powder (Amchur powder)
  • 2 tsp Garam masala powder
  • 1/4 tsp sugar (optional)
  • Ghee (clarified butter) or Oil for applying on both sides of paratha.
  • ** Salt to taste**
  • Mix together salt, flour & oil, then add enough water to make a stiff dough, keep it aside for atleast 15 min.
  • Mix together all the ingredients in a wide bowl.
  • Divide the dough in small balls. Then roll out each ball into a not too thin disc or a chapati on a floured board.
  • Spread the above prepared mixture on one round flatbread(roti) and cover with another round roti.
  • Seal the edges nicely, sprinkle a little dry flour on top, then roll out the paratha as thinly and as roundly as you can, being careful not to break it.
  • Grease a smoking tava or a griddle with ghee and place the paratha over it, keep a watch turnover when its little golden brown in color, apply ghee on the top and turn over.
  • Press gently and spread some ghee over this side too. Keep turning untill parathas turn golden brown or done.
  • Serve it hot with green coriander chutney, ketchup, achar or "evergreen" a bowl of seasoned yogurt.

Sunday, August 8, 2010

Thursday, August 6, 2009

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