Parathas and Rotis

Arbi paratha

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DSCN0818                                     Ready to serve Arbi paratha with chutney powder & curds

Makes 6-8

Time taken: 45 minutes

Arbi is a tubular variety of root of colocosia leaves available in india.  It is also known as Kesuvina gadde in kannada.  Arbi paratha is a gluten free paratha which i wanted to put up since a long time which got materialized today.  Though i had clicked pictures long ago but remained in my library, so i thought i should as well put it up now.  It tastes really yummy .  Here goes the recipe of Arbi paratha even though is very rarely prepared , yet yummy!!!

What you need to have:

1  Cook & mashed ed Arbi -4-6

2.  Wheat flour – 1/2 cup

3. Besan flour – 1/3 cup

4. Green chili paste – 1/2 teaspoon

5. Cumin seeds – a pinch

6. Carom(ajwain) – a pinch

7. Chopped cilantro – 2 teaspoons

8. Lemon juice – 1/2 teaspoon

DSCN0795                                                   Fresh Arbi vegetable (colocosia tube root)DSCN0807

                                           Other ingredients of Arbi paratha

What you do with what you have: 

1. Wash, peal and cook Arbi veggie in the cooker not adding water to the veggie till done as usual for about 20 minutes.

2. When done, cool it and grate it or smash it and keep it aside.

3. Sieve both wheat atta and besan atta in the sieve along with salt and transfer it to a wide bowl.  Add smashed and cooked Arbi from step-2 to it.  Also add green chili paste, cumin seeds, carom seeds, chopped cilantro, lemon juice and 1 teaspoon of cooking oil.  Mix the whole mix and then slowly sprinkle water as needed and make a soft paliable dough and keep it aside for about 10 minutes closing it with a damp cloth.

4. Pinch out lemon sized ball from the dough and roll it dusting it in wheat atta into a 3 ‘ discon a thick plastic sheet.  Apply either oil or ghee on it and fold it into a semi circle and apply oil to it.  Again fold it to a triangular shape and again dust it in wheat atta and roll  it on a thick plastic sheet into a 5-6″ disc  as shown in the image below.DSCN0811                                  Pinched out ball, semi circular fold, triangular fold  & finally rolled paratha

5. Place a roti skillet on medium flame spraying a little oil.  Place rolled paratha on it roast till done.DSCN0812                                          Rolled Arbi paratha being roasted

6. When it is done, flip and spraying a little oil roast it on the reverse till brown dots appear on the paratha.DSCN0817                                           Arbi paratha roasted on the reverse

7. Transfer it to a serving plate and relish with chutney powder and curds!!!!!!!!DSCN0818                                             Ready to serve Arbi paratha with curds & chutney powder 

Makes 6-8

Time taken: 45 minutes

Good to remember: 1. Arbi veggie root should be cooked to soft consistency.

2. Paratha dough should be knead to a soft rolling consistency.

3. Rolling on a thick plastic sheet is recommended to gain a proper shape.

4. One can roast parathas using either ghee or cooking oil.

5. One can relish with side dish of her/his choice or even dry chutney powder.

Oats- Jwari roti

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DSCN0516                           Ready to serve Oats-jwari roti with Hurikadle chutney, chutney powder & green chili pickle

Makes: 12 of the above size

Time taken: 30 minutes

I have put up quite a few oats  recipes like the oats idli, dosa, vegetable roti, upma poha upma etc.., and also  one jwari roti recipe on this blog.  I just wanted to try something new with oats and jwari atta and hence i tried it by mixing wheat atta to give a binding to the roti dough.  Here goes the recipe.

What you need to have:

1. Wheat atta – 1/2 cup

2. Jwari atta – 1/2 cup

3. Oats powder – 1/2 cup

4. Salt – as needed

5. Black sesame seeds – 1/2 teaspoon(optional)

6. Boiling water – 1/2 cup

What you do with what you have:

1. Powder oats in the mixie to a fine consistency and sieve it.  Also sieve wheat atta, jwari atta together with oats  powder in the sieve and add salt to it and transfer it to a wide plate.

2. Boil required quantity of water in a bowl and slowly add it to the mixed atta making a whole in the middle.DSCN0502                                                                        Boiling water being added to the atta mix

3. Mix it with the help of a wooden spatula and when you can handle it, knead it to chapati dough consistency.  Pinch out required lemon sized dough and knead it and roll it on a plastic sheet dusting it in wheat atta to required thicknessDSCN0508                                                              The roti dough, pinched out ball & the rolled roti

4. Place a roti skillet on medium flame.  On heating , place rolled roti on it and roast till bubbles arise on it.DSCN0512                                                                           Oats-jwari roti being roasted

5. Flip and roast on the reverse of the roti till brown dots appear on it.DSCN0513                                                                          Oats-jwari roti being roasted on the reverse

6. Transfer it to a plate and serve hot with Hurikadle chutney, chutney powder & green chili pickle.  YummmmmmmmmmDSCN0516                          Ready to serve Oats-jwari roti with Hurikadle chutney, chutney powder & green chili pickle

Makes : 12 of the above size

Time taken: 30 minutes

Good to remember: 1. Use fresh ingredients to relish tasty rotis.

2. Wheat atta is used for perfect binding.

3. One can relish with any dish of her choice.

Sprouted Matki paratha(Moth bean paratha)

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KONICA MINOLTA DIGITAL CAMERA                                           Ready to serve sprouted Matki paratha (Moth bean paratha)  

Time taken: 30 minutes(excluding sprouting  & cooking of bean)

Makes 8-10 of the above size

Moth bean/Matki in english and marati respectively.  I have already put up Matki masala, Misal pav and Matki in creamy gravy on this blog.  This being the fourth recipe today which i tried out a couple of times and tastes yummy.  Here is my version of the recipe….

What you need to have:

1. Sprouted matki – 2 cupsKONICA MINOLTA DIGITAL CAMERA                                                                           Sprouted Matki/Moth bean

 Ingredients of seasoning & garnishing:

1. Chopped onions – 1/2 cup

2. Turmeric powder – 1/4 teaspoon

3. Red chili powder – 1 teaspoon

4. Garam masala powder – 1/2 teaspoon(home made)

5. Dhania-jeera powder – 1 teaspoon

6. Asafoetida powder(hing) – 1/2 teaspoon

8. Ginger-garlic paste – 1/2 teaspoon each

9. Lemon juice – 1/2 teaspoon

8. Chopped cilantro – 1 tablespoon

9. Salt – as needed

10. Cooking oil – 2 teaspoonsKONICA MINOLTA DIGITAL CAMERA                                                                 Ingredients of seasoning & garnishing

What you do with what you have:

1. Soak Moth beans in water over night.  Drain and tie it in a clean cloth for about 8 hours and keep it in a warm place.  By then it will have sprouted a little and again soak it in water for about 8 hours and it will sprout as shown in image-2.

2. Cook it in cooker as usual till done adding only 1/2 cup water till soft and mushy.KONICA MINOLTA DIGITAL CAMERA                                                                                      Cooked moth bean

3. Place a wide skillet on flame adding cooking oil .  When heated add chopped onions and a little salt till transparent.KONICA MINOLTA DIGITAL CAMERA                                                     Chopped onions being fried till transparent

4. When it turns transparent, add all powders in a row and also ginger-garlic paste and give a strong stir.KONICA MINOLTA DIGITAL CAMERA                                                                All powders being added in a row

5. When done, add cooked moth bean and mix it in such a way  with the back of the spatula that it turns into a homogeneous mix so that it is easy to make balls to stuff the parathas.KONICA MINOLTA DIGITAL CAMERA                                                         Cooked Matki being added to the masala mix

6. When done, add chopped cilantro and add lemon juice switching of the flame.

KONICA MINOLTA DIGITAL CAMERA                                                        Added chopped cilantro and lemon juice

7. Mash well with your hands ans shape it to form balls so as to stuff into the rolled roti.KONICA MINOLTA DIGITAL CAMERA                                                              Stuffing being shaped into round balls

 Ingredients of the paratha dough:

1. Wheat atta – 2 cups

2. Salt- as per taste

3. Cooking oil – 2-3 teaspoons

4. Water – as needed

                                                                    Ingredients of the outer dough

8. Mix atta, oil and salt in a wide bowl and adding water in steps make a soft paliable dough and knead it well with your hands to make it soft.  Pinch out required quantity of the dough and roll it into 6′ disc and place the stuffing  and bring the edges together and to gain the shape of a flat round ball.KONICA MINOLTA DIGITAL CAMERA                     The dough, pinched out ball, stuffin placed & the flattened ball ready to roll

9. Dust the flattened ball in atta and roll it into a thick paratha on a plastic sheet.KONICA MINOLTA DIGITAL CAMERA                                                                               The rolled Matki paratha

10. Place a roti tawa on medium flame splashing a little oil/ghee on it.  On heating , place the rolled paratha on it and fry till it is done at the bottom you see when you flip.KONICA MINOLTA DIGITAL CAMERA                                                                 Rolled Matki paratha being roasted

11. Flip and roast the other side when brown dots appear on it  splashing a little oil over it.

KONICA MINOLTA DIGITAL CAMERA                                                                         Paratha being flipped and roasted

12. Again flip and roast  the roti  and it puffs up.  One can even see brown dots appearing all over the roti.KONICA MINOLTA DIGITAL CAMERA                                                                      Paratha being finally roasted

13. Transfer it to a serving plate and relish it with tomato sauce, Pudina& sweet chutney.  Yumm!! Repeat the same process with the remaining dough.KONICA MINOLTA DIGITAL CAMERA                                           Ready to serve Matki paratha with chutney& Tomato sauce

Makes : 8-10 of the above size

Time taken : 45 minutes(Excluding sprouting & cooking  of the bean)

Good to remember:   1. Sprouting of the bean helps to cook it soft.

2. Use fresh and quality beans for the dish.

3. One can serve the parathas with even pickle and curds.  It is one’s choice!!

4. Kneading the outer dough to a paliable texture helps to roll the paratha easily.

Oats and Ragi roti(with sprouted green gram(moong)

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                                              Ready to serve Oats-Ragi roti with chutney powder

Time taken : 45 minutes

Makes 4-5 of the above size

Oats is the most common ingredient in many of the dishes these days in either breakfast , lunch and also in the tiffin for those who are health conscious.  I have already put up a few dishes like the oats upma, oats laddoo, oats-poha upma, oats  veg roti etc and now comes the oats ragi roti with sprouted Green gram!!!Here it is;

What you need to have:

1.Ragi powder – 3/4 cup

2. Oats – 1/2 cup

3. Sujee – 1/4 cup

4.Chopped onions – 1 cup

5. Chopped green chili – 1/2 teaspoon

6. Grated ginger – 1/2 teaspoon

7. Grated coconut – A handful(optional)

8. Chopped cilantro – 1 Tablespoon

8. Chopped Mint leaves – 1 Teaspoon

9. Salt – as needed

10. Oil – as needed to roast the roti

11. Banana leaves – 4-5 small halvesKONICA MINOLTA DIGITAL CAMERA

                                                           Ingredients of Oats and Ragi rotiKONICA MINOLTA DIGITAL CAMERA

                                                                          Other ingredients of the dish

What you do with what you have:

1. Wash and peal onions and chop it fine.  Wash and chop cilantro, mint fine  and keep it aside.

2. Soak green gram in water over night.  Drain water and keep it aside  tied up in a piece of cloth for about 6-7 hours.  Open it later and you will find it sprouted.  Grind it in the mixer to a coarse paste without adding water.KONICA MINOLTA DIGITAL CAMERA

                                                           Grind sprouted green gram paste

2. Transfer grind green gram mix, oats, ragi powder,sujee, cumin seeds, chopped onions, cilantro, mint , chopped geren chili, ginger into a wide bowl and add required quantity of salt to it.  Add water to the dough and bring it to the required spreading consistency.  The dough would be as shown in the image below.KONICA MINOLTA DIGITAL CAMERA

                                                                        All ingredients in a bowlKONICA MINOLTA DIGITAL CAMERA

                                                                       Oats and Ragi roti mix  

3. Spread the roti dough on the banana leaf with your hands to required thickness.KONICA MINOLTA DIGITAL CAMERA

                                                          Roti dough being spread on banana leaf

4. Place a roti skillet on medium flame.  On heating splash a little oil and  place the roti with banana leaf facing upwards and once it is cooked, remove the leaf and roast it on the reverse till done  splashing a little oil .KONICA MINOLTA DIGITAL CAMERA

                                                                              Roti being roastedKONICA MINOLTA DIGITAL CAMERA

                                                    Roti being roasted after removing the leafKONICA MINOLTA DIGITAL CAMERA

                                                           Roti being roasted on the reverse

5. Serve it with any chutney powder or even tomato sauce or even with butter and pickle either!!!YummmmmmKONICA MINOLTA DIGITAL CAMERA

                                                                  Ready to serve oats-Ragi roti

Makes 3-4 of the above size

Time taken : 45 minutes

Note:

1. One can even peal of the skin of moon g beans if needed.  I have not for it is fibrous!!!

2. Adding grated coconut and mint leaves is one’s option.

3. Use banana leaf for fresh flavor of the leaf.

Green chana paratha

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                                                                                     KONICA MINOLTA DIGITAL CAMERA

                                Ready to serve Green chana paratha with amul butter & mango pickle

Makes 5-6

Time taken : 30 minutes

Now fresh chana is available in the market.  I had enjoyed it in my young days at Bangalore but i was surprised to see it in a cart for sale  here in Manipal and was taken aback, since for the past 25 years i had hardly seen it any where here.  I bought a few bunches and relished it pealing them  recollecting my good old days at Bangalore.  It is called “Kadle gida” in kannada.    I then prepared stufffed paratha with the fresh green chana.  It was so yummy as it was fresh.

What you need to have: 

1. Fresh pealed chana – 1 cup

2. Chopped onion – 1/2 cup

3. Chili powder – 1/2 teaspoon

4. Turmeric powder – 1/2 teaspoon

5. Dhania-jeera powder – 1/2 teaspoon

6. Garam masala powder – 1/4 teaspoon(home made)

7. Ginger-garlic paste – 1/2 teaspoon

8. Chopped cilntro – 1 tablespoon(to garnish)

9. Lemon juice – 1/2 teaspoon

10. Cooking oil – 1 tablespoon

11. Cooking oil – 1 tablespoon

12. Salt – to tasteKONICA MINOLTA DIGITAL CAMERA

                                                             Fresh green chana bunch(Kadle gida)

What you do with what you have:

1. Just pluck of all the grains and again peal them and the green chana  is as shown in the image-2 below 

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                                                                               Fresh green chana KONICA MINOLTA DIGITAL CAMERA

                                                       Pealed chana with other ingredients

2. Place a skillet with 1 tablespoon of cooking oil in it on low/medium flame.  When heated add chopped onions and salt to it and fry till transparent.  When done add ginger-garlic paste and stir well till fried.  Later on add all powders in a row and give a strong stir.KONICA MINOLTA DIGITAL CAMERA

                                                                  Chopped onions being friedKONICA MINOLTA DIGITAL CAMERA

                                             All powders being added in a row to the fried onions

3. Just crush fresh chana in the mixer and add it to the fried onions and just give a strong stir , add lemon juice, chopped cilantro to make it a homogeneous mix and switch of the flame.  Allow it to cool and make round balls.KONICA MINOLTA DIGITAL CAMERA

                                                              Grind chana being added to fried onion mixKONICA MINOLTA DIGITAL CAMERA

                                                          Stuffing being shaped into round balls

Ingredients of outer dough:

1. Wheat atta – 1 cup

2. Salt – as per taste

3. Cooking oil – 1 teaspoon

4. Water – 1/3 cupKONICA MINOLTA DIGITAL CAMERA

                                                                     Ingredients of the outer dough

4. In a wide bowl pour atta, salt, oil and mix well .  Add water to it in steps to make a soft and paliable dough by kneading.  Let it remain aside for about 15 minutes.  Pinch out a lemon size ball from it and roll into a 4″ disc and place the round stuffing ball from step-3 on it and fold the edges and arrange it on a plate.KONICA MINOLTA DIGITAL CAMERA

                               Paratha dough, pinched out ball, rolled roti on which stuffing is placed 

5. Close the edges of the paratha and dust the same and roll it with the roller to required thickness.KONICA MINOLTA DIGITAL CAMERA

                                             Edges being closed and the ready to roast rolled roti

6. Place a paratha tawa on medium flame add splash a little oil on it.  When heated place the rolled paratha on it and fry till done.KONICA MINOLTA DIGITAL CAMERA

                                                            Rolled paratha being roasted

7. Just flip and fry on the other side too once you see brown dots on it.KONICA MINOLTA DIGITAL CAMERA

                                               paratha being flipped and roasted on the reverse

8. Transfer it to a serving plate and enjoy with amul butter and pickle or even with curds.  yummmmmmmmmm!!!!KONICA MINOLTA DIGITAL CAMERA

                                                Green chana paratha with mango pickle & amul butter

Makes 5-6

Time taken : 30 minutes

1. Make a paliable dough to roll the paratha without breaking open the stuffed ingredients.

2. Do not add water while grinding chana as the stuffing has to be soft.

3. Roll it to a medium thick roti for better texture and taste as well.

Pudina parathas (Mint parathas)

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Pudina/mint in Kannada/English. This is not as popular as the cilantro because of its strong odor but since very good from health point of view is used in daily menu in a lot of dishes these days. I have already put up Mint Rasam, Mint Chutney, Mint Rice/Pulav and also I sometimes use it in some wet masalas while preparing other pulav to get a unique taste and aroma. Today I would like to put up Mint Paratha, adding to the long long list of parathas on this blog! Here is my version :

What you need to have:

1. Wheat atta – 2 cups

2. Boiled potato – 1 cup (smashed)

3. Fresh mint leaves – 1 cup (chopped fine)

4. Green chilli – 2 (grated )

5. Ginger – 1″ piece(grated)

6. Lemon juice – 1 teaspoon

7. Red chili powder – 1/2 teaspoon

8. Turmeric powder – 1 teaspoon

9. Dhania-jeera powder – 1 teaspoon

10. Sesame seeds –  1 teaspoon

11. Sugar – 1 teaspoon

12. Salt – as per taste

13. Cooking oil – around 2 Tablespoons (to make the dough)

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                                                               Ingredients of mint parathas  KONICA MINOLTA DIGITAL CAMERA

                                                             Other ingredients of parathas

What you do with what you have:

1. Wash and chop mint leaves fine. Grate green chilli, ginger also fine and keep it aside. Boil potatoes in the cooker till smooth and grate it also fine on cooling.

2. Sieve atta in the siever and keep it aside.

3. Transfer all the ingredients in a wide bowl and is as shown in the image below.

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                                                                  All ingredients in a bowl

4. Mix all the ingredients in such a way that you make a pliable soft dough sprinkling little water whenever needed. Just pinch out lemon sized ball from it and dust a little in atta and roll it on a thick plastic sheet to medium thickness to the shape of a disc to around 6″ diameter.

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                                                         Pinched out ball & the rolled roti

5. Place a roti skillet on medium flame and splash a little cooking oil/ghee on it.  When heated place the rolled roti on it, splash oil on the roti and roast it till done.  Flip and roast it on the reverse splashing oil again on it. These smooth parathas could be best lunch box dish for sure!!!!!

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                                                                         Roti being roaste

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                                                             Roti being roasted on the reverse

6. Transfer it to a serving plate and enjoy with lemon pickle and amul butter or even with curds

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                                                                 Mint paratha with pickle & butter

Number of Parathas:  8-10

How long it takes: 45 minutes

Good to remember: 

1. Use fresh mint leaves for better aroma and smooth parathas.

2. Using boiled potatoes makes the parathas smoother and tasty too.

3. Make the dough smoother for best results and add required quantity of water only and make the dough non sticky.

Bajre ki roti

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Number of Rotis: 6-8

How long it takes: 30 minutes

Bajra/pearl millet has a nutty flavour and crunchy texture. It has a lot of health benefits and is also glutten free and it has anti allergic properties too. It has to be consumed preferably in winter to avoid any digestive problems and discomfort. I prepared this roti a couple of times and everybody enjoyed it at home. It can be relished with any spicy side dish or even with raw onions rings, chutney powder and pickle. Here is my version of the dish:

What you need to have:

1.Bajre ki atta – 1 and 1/2 cup

2. Wheat atta – 1/2 cup

3. Roasted cumin powder – 1 teaspoon

4. Kalonji seeds (nigell seeds) – 3/4  teaspoon

5. Salt – as per taste

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                                           Ingredients of Bajre ki roti

What you do with what you have:

1. Sieve both the att in the atta siever. Place a spatula with 1 teaspoon cumin seeds in it and roast it till done. On cooling powder the same. Add it to the mixed atta and also add kalonji seeds and salt too as shown in the image below.

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                        Kalonji, cumin powder, salt added  to atta mix

2. Transfer the above mix to a wide bowl and add boiling water to it slowly and mix it with a wooden spatula to make a uniform dough.

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                                          Boiling water being added

3. Make a soft dough by kneading it with your hands like chapati dough. Pinch out lemon size dough from it and roll it to required thickness on a thick plastic sheet dusting it in bajre atta.

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                           The dough, pinched out ball & the rolled roti

4. Place a roti skillet on medium flame and on heating place rolled roti on it and roast it.                                                              

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                                                 Roti being roasted

5. Flip it and roast it on the reverse.                                                                   

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                                     Roti being roasted on the reverse

6. Again roast and it will puff up if pressed with a wooden spatula on all sides of the roti.                                                           

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                                      Roti being roasted as it puff up

7. Enjoy with chutney powder, wet chutney,  lemon pickle and also onion rings!!!!! Yummmmmm                                                               

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                   Ready to serve bajre ki roti with cilantro chutney & pickle

How long it takes:

1. Since bajra flour can’t be knead with normal water, we need to add hot water and wheat atta for getting a better texture to make roti.

3. Roti skillet also should be totally dry else while roasting the roti it will not puff up if it is oily.

4. While making the dough as well the vessel in which we make the dough should be also dry and free of oil.