Indian food recipes

Bread / Roti Recipes

ALOO PARATHA RECIPE (Aloo Ka Paratha) RECIPE

Ingredients for alu paratha :

Stuffing:
2 boiled Potatoes
1 small finely chopped Onion (optional)
Coriander leaves finely chopped
Small piece of Ginger (very finely chopped or grated)
1 or 2 green Chilies (finely chopped)
Salt Red Chili powder and Garam masala as per taste
Butter

Method to make this recipe : aaloo paratha :

• For the cover make dough out of whole-wheat flour (atta), as you would do for any parantha/roti.
• Mash the potatoes.
• Add all the stuffing items to mashed potatoes and mix it properly.
• Make two medium size chapati, add the filling to the one chapati and cover it with the second one.
• Now roll it slightly. Put it in a pre-heated oven at 450-degree. Cover top oven grill with aluminum foil & Place Paratha over it for easy baking.
• When top side is done change the side and keep a check (till properly baked)
• Spread butter over it. Serve aloo paratha hot with yogurt (curd).

BESAN ROTI RECIPE

Ingredients of this recipe:

2 cups Whole Wheat Flour (Atta)
2 cups Gram Flour (Besan)
Butter / ghee for serving

Method to make this recipe : besan roti:

• Mix the flours together and gradually add enough water to make pliable dough.
• Divide it into ten portions and flatten them out using rolling pin.
• Pre-heat the griddle and cook the rotis on each side.
• Butter the besan roti generously and serve hot with lentils, vegetables or curries

INDIAN CHAPATI RECIPE

Ingredients of this recipe:

2 cups Wheat Flour (Gehun Ka Atta)
Water as per requirement

Method to make this recipe : chapati:

• Knead soft dough with above ingredients.
• Leave it for atleast 30 minutes.
• Break off to a table tennis - ball sized (even smaller) bit of dough.
• Roll with help of dry flour to a thin round.
• Roll as thin as possible.
• Heat tawa and place phulka on it.
• When dry on one side, turn it.
• When brown spots appear on second side, turn again.
• Use a kitchen towel and lightly press the phulka, rotating at same time, it will puff.
• Make as crisp as desired.
• Serve hot.

EGG PARATHA RECIPE

Ingredients of this recipe:

250 gms Whole Wheat Flour( Atta)
150 gms boiled Potatoes
1tsp Pomegranate seeds (Anardana) grinded into powder
1tsp Green Chilies (finely Chopped)
Salt and Red chili powder as per taste
Butter / Oil for frying

Method to make this recipe : egg paratha:

• Make dough out of whole-wheat flour (atta) as you would do for any paratha/roti 15 minute before and cover it with wet muslin cloth and keep aside.
• Peel and grate boiled potatoes (cool potatoes before using).
• Mix grated potatoes, pomegranate seeds powder, chopped green chilies, salt and chili powder. Make small balls of the mixture.
• Make a ball of dough slightly thicker than chapati and roll it a little.
• Place Potato mixture on it and again make it into a ball. Seal the edges completely so that the stuffing does not come out.
• Flatten these balls and roll like any other paratha. Pre-heat the griddle (tawa).
• Turn egg parata and spread little oil or butter and shallow fry over low heat.
• Turn it again and spread butter/oil on the other side.
• Cook both sides till golden brown.
• Serve egg paratha with chutney, curd or any vegetable.

GOBI PARANTHA RECIPE

Ingredients for gobi parantha recipe:

4 cups Whole Wheat Flour (Atta)
2 cups Grated Cauliflower (Gobi)
Coriander leaves (finely chopped)
1-2 Chopped Green chilies
1" Ginger Chopped
Salt, Red chili powder & Garam Masala as per taste
1/2 tsp Ajwain (optional)
Butter /Oil for frying

Preparation for Gobhi Paratha:

• Make dough out of whole-wheat flour (atta), as you would do for any paratha/roti.
• Mix grated cauliflower, green chilies, ginger, coriander leaves, ajwain, chili powder, salt, and garam masala as a filling in paratha.
• Make two medium size chapati, add the filling to the one chapati and cover it with the second one. Now roll it slightly.
• Cook on a pre-heated Tawa (flat griddle plate). Turn it and pour half tablespoon oil or butter.
• Spread it on the paratha and shallow fry over low heat.
• Turn it and again pour oil or butter on the other side.
• Cook on a low heat till golden brown.
• Serve gobhi ka parantha hot with yogurt (curd) and your favorite chutney.
• Note: It makes 18 parathas.

LACHHA PARATHA RECIPE

Ingredients of this recipe:

Whole Wheat Flour (Atta) as per consumption
1 tbsp Oil
Salt as per taste
Butter/Ghee (Pure ghee) for frying
Water for kneading

Method to make this recipe : lachha parantha:

• Make dough out of whole-wheat flour (atta), 1tbsp oil & salt, as you would do for any paratha/roti.
• Make dough 30 minutes before and cover it with moist muslin cloth.
• Take a Ping-Pong ball size lump of dough. Now roll it into a circle of appox. 5 to 6 " diameter using dry flour.
• Heat the ghee so that it turns to liquid.
• Now spread the ghee properly over entire surface.
• Using a knife make a 2" cut lengthways and fold it inwards .
• Spread Oil on every fold. Now press it lightly towards the center to show the layers clearly and roll like a paratha. (Refer the picture).
• Cook on a pre-heated Tawa (flat griddle plate).
• Turn the lachha paratha and pour half tablespoon oil or butter.
• Spread it on the paratha and shallow fry over low heat.
• Turn it and again pour oil or butter on the other side. Cook the lachha parata on a low heat till golden brown.

LUCHI RECIPE

Ingredients of this recipe:

11/3 cup Flour (Maida)
1/4 tsp Salt
1/4 tsp Sugar (optional)
3 tbsp Melted Ghee
1/2 cup Warm Water or as needed
Ghee for deep frying

Method to make this recipe:

• Blend the flour, salt and sugar in a large bowl. Rub the melted ghee into it and gradually using enough water to make a stiff but pliable dough.
• Cover the dough with damp cloth and set aside for 30 minutes.
• Knead dough a little again. Dough should be stiff enough to roll without extra flour.
• Make small balls of the dough and cover them with damp cloth.
• Take one ball of dough and dip a corner of ball in melted ghee or oil and roll it out into 5 to 6 inches round. Repeat the same process to roll out all pooris.
• Heat plenty of oil in a kadhai until very hot. Put in a luchi and immediately start flickering hot oil over the top of it with a spatula so that it will swell up like a ball.
• This should take only a few seconds. Flip the luchi over and cook the other side until golden brown.
• Serve hot with curries or vegetables.

MUTTER ( MATAR) PARATHA RECIPE

Ingredients of this recipe:

Dough:
2 2/3 cup Whole Wheat Flour (Atta)
11/3 cup Maida
1/2 tbsp Salt
1/3 cup Butter or Ghee
11/3 cup Warm Water as needed
Stuffing:
2 tbsp Oil
1 tbsp Fresh Ginger
1-3 Green Chilies Minced
1/4 tsp Asafetida Powder (hing)
21/2 cup Cooked & Coarsely Mashed Mutter (Green Peas)
2 tsp Garam masala
1/4 tsp Red chili Powder
Salt to taste
2 tsp Lemon Juice
2 tsp Jaggery (gur)
Finely chopped coriander
Butter / Oil for frying

Method to make this recipe : mutter paratha:

• Make dough out of flour (atta),maida, salt and ghee as you would do for any paratha/roti 30 minutes before and cover it with wet muslin cloth and keep aside.
• For stuffing heat oil in a kadhai over moderate heat. Toss in ginger and green chilies.
• Fry until ginger starts turning brown, then drop asafetida. A few seconds later add the peas.
• Add remaining ingredients and stir-fry for about 2 minutes. Remove the pan from the heat and allow to cool. Divide the mixture into 10 equal portions.
• Make two medium size chapati, add the filling to the one chapati and cover it with the second one. Seal the edges so that mixture doesn't come out.
• Now roll it slightly. Cook on a pre-heated Tawa (flat griddle plate).
• Turn it and pour half tablespoon oil or butter. Spread it on the paratha and shallow fry over low heat. Turn it and again pour oil or butter on the other side.
• Cook on a low heat till golden brown.
• Serve mattar parantha hot with yogurt (curd) and your favorite chutney or with pickle.

METHI PARANTHA RECIPE

Ingredients of this recipe:

Methi ki sabzi
Whole Wheat Flour (atta) as per your Consumption
Salt as per taste
Oil/Butter for frying

Method to make this recipe : methi paratha:

• Make dough out of whole-wheat flour (atta) as you would do for any parantha/roti 15 minute before and cover it with wet muslin cloth and keep aside.
• Mash the Methi vegetable slightly with spoon.
• Add little salt to the vegetable as per your taste. (Keeping in mind that vegetable already consists of salt).
• Make a ball of dough slightly thicker than chapati and roll it a little.
• Place the Methi vegetable on it and again make it into a ball.
• Seal the edges completely so that the stuffing does not come out.
• Flatten these balls and roll like any other parantha.
• Pre-heat the griddle (tawa). Turn it and spread little oil or butter and shallow fry over low heat. Turn it again and spread butter/oil on the other side. Cook both sides till golden brown.
• Serve methi ka paratha with homemade butter.
• Note: If you don't have enough leftover vegetable. You can add one small finely chopped onion to the vegetable.

MISSI ROTI RECIPE

Ingredients for indian missi roti:

2 cups Whole Wheat Flour (atta)
2 cups Gram Flour (Beasn)
1 tsp Cumin Seeds (jeera)
2 tbsp Dry fenugreek leaves (kasoori methi)
Red chili powder to taste
Salt to taste
A pinch of turmeric powder
2 tbsp oil
Water to knead

Method to make this recipe : Missi Roti:

• Mix Wheat flours gram flour, salt, chili powder, turmeric powder and mix well.
• Make powder of fenugreek leaves and mix it to the flour.
• Rub oil into the flour, slowly add water and make a soft dough and keep it covered with damp cloth for 30 minutes.
• Knead well again the dough and make balls.
• Roll into a slightly thick chapati than usual. Pre-heat the girdle (tawa) and cook the missi roti with or without oil.
• Note: It can also be cooked in an oven or tandoor.

NAAN BREAD RECIPE

Ingredients for indian naan recipe:

4 cups White Flour (Maida)
1/2 tsp Baking powder
1 tsp Salt
1/2 cup Milk
1 tbsp Sugar
1 Egg
4 tbsp Oil
1 tsp Nigella seeds (Kalunji)

Method to make this recipe : Naan:

• Sift the flour, salt and baking powder into a bowl and make a well in the middle.
• Mix the sugar, milk, eggs 2tbsp of oil in a bowl.
• Pour this into the center of the flour and knead adding water if necessary to form soft dough.
• Add the remaining oil, knead again, then cover with damp cloth and allow the dough to stand for 15 minutes. Knead the dough again and cover and leave for 2-3 hours.
• About half an before the naan are required, turn on the oven to maximum heat.
• Divide the dough into 8 balls and allow rest for 3-4 minutes.
• Sprinkle a baking sheet with nigella seeds and put it in the oven to heat while the dough is resting.
• Shape each ball of dough with the palms to make an oval shape.
• Bake the indian bread naan until puffed up and golden brown. Serve hot.

PALAK PARATA RECIPE

Ingredients of this recipe:

2 cups Chapati Flour
1 cup Spinach (palak), finely chopped and steamed
1tbsp. oil
Salt to taste
1/4th tsp. chili powder or black pepper powder
Oil / butter to shallow fry

Method to make this recipe:

• Drain the steamed spinach and cool it to room temperature.
• Now mix all ingredients- flour, spinach (palak), salt, chili powder, cumin seeds and 1 tbsp. oil .
• Add enough water to make a dough of rolling consistency.
• Cover it and keep aside for 30 minutes.
• Then make small balls and roll them like parathas.
• Put the palak paratha on the tawa (Griddle) and make like you make any paratha.
• Serve palak parantha hot with home-made butter,curd or chutney of your choice.

PANEER PARANTHA RECIPE

Ingredients for paneer parata:

100 gms Grated Paneer
1 finely chopped Onion
Coriander leaves finely chopped
Small piece of Ginger (grated)
1 or 2 finely chopped green Chilies
Salt, Red Chili powder and Graram masala as per taste
1/2 tsp Ajwain (optional)
Butter / Oil for frying

Method to make this recipe : paneer paratha:

• Make dough out of whole wheat flour (atta), as you would do for any paratha/roti.
• In a bowl mix all the stuffing ingredients.
• Make two medium size chapati, add the filling to the one chapati and cover it with the second one. Now roll it slightly.
• Cook on a pre-heated Tawa (flat griddle plate).
• Turn it and pour half tablespoon oil or butter.
• Spread it on the paratha and shallow fry over low heat. Turn it and again pour oil or butter on the other side.
• Cook on a low heat till golden brown.
• Serve paneer paratha hot with yogurt (curd) and your favorite chutney or with pickle.
• Note: Do not add salt to the filling before, as it will leave water. Add salt only at the time of preparation.

PURI RECIPE

Ingredients of this recipe:

2 1/2 cups Chappati flour
2/3 cup Water at room temperature
Ghee for brushing the bread while rolling out the dough
Oil for deep frying

Method to make this recipe : methi paratha:

• Put flour in a large bowl. Make a well in the middle and pour in a stream of water in the center. Use one hand to mix the flour and water in a rotating motion from the center of the bowl outward, until the dough is moist enough to be gathered into a rough mass. Wet hands and continue until the mixture cleans the sides of the bowl and has become a nonsticky, kneadable dough. When the dough is kneaded, it will be elastic and silky smooth. To test the dough, press it lightly with a fingertip. If it springs back, it is ready to be rested. Resting the dough is the last step and allows the dough to relax and absorb the water and kneading.
• Rest for 1/2 hour in warm climates and 1.5 hours in cold climates. Cover with a wet towel so the dough does not dry out. The rested dough is light and springy, less resistant to being rolled out into the thin rounds.
• Knead dough a little again. Dough should be stiff enough to roll without extra flour.
• Make small balls of the dough and cover them with damp cloth.
• Take one ball of dough and dip a corner of ball in melted ghee or oil and roll it out into 4 to 5 inches round.
• Repeat the same process to roll out all pooris.
• Heat plenty of oil in a kadhai until very hot.
• Put in a poori and immediately start flickering hot oil over the top of it with a spatula so that it will swell up like a ball.
• This should take only a few seconds. Flip the poori over and cook the other side until golden brown.
• Serve the puri hot with pindi choley or other vegetables.

ROOMALI ROTI RECIPE

Ingredients of this recipe:

11/2cup Whole Wheat Flour (Atta)
50 gms Maida
1/2 tsp Baking powder
2 tbsp oil
Water to knead

Method to make this recipe : Roomali Roti:

• Mix wheat flour, maida, salt and baking powder and sieve them together.
• Pour oil in the flour and add water bit by bit and make a smooth & elastic dough and set aside covered with moist muslin cloth for 1/2 an hour.
• Now make small balls of the dough and roll like a thin chapati of about 12" diameter circle using little dry flour (it should be thin as a tissue)
• Heat an inverted griddle(tawa).
• Place the rumali roti carefully over it and cook till done. Fold it like a handkerchief.
• Serve rumali roti hot with indian curry.