Tandoori Roti

Ingredients

• 1-1/2 cups whole wheat flour.
• ¾ tsp salt.
• 2 tbsps ghee for flour.
• Ghee or butter as required


Preparation
• Mix the salt and ghee to flour and rub well with the fingertips.
• Make a dough with and knead well to a soft pliable dough, keep inside for half an hour.
• Divide the dough in to equal balls.
• Flatter each ball between the palms of the hands in to a Roti.
• Moisten one hand and stick the Roti on to the wall of hot Tandoor or gass Tandoor, remove it with gloved hands when brown spots appear on the Roti.
• Apply ghee or butter and serve hot.

Roomali Roti

Ingredient

For the Roomali Roti
• 2 cups maida
• 1 tsp sugar
• 1 tsp salt
• 2 tbsp oil
• ½ cup warm milk

For the curd yeast
• 3 tbsps maida
• ½ cup warm curd
• ½ tbsp warm water
• a/2 tsp soda

Preparation

•Mix the ingredients for the curd yeast in the mixie and leave in a warm place overnight.
•For the Roomali Roti, mix the maida, sugar, salt and oil and knead it with curd yeast and warm milk.
•Keep aside for half an hour. Roll out in to very thin chapattis (1/8’ thickness).
•Place the Roomali Roti on an inverted deep hot tava and cook till brown .

Chappati

Ingredient

• 1 cup whole wheat flour
• ½ cup water (approximately)
• 1 tsp salt

Preparation

• Sieve the flour, add salt to it and mix well.
• Add water little by little to the flour and knead it into soft and elastic dough. Keep aside for half an hour, covered with damp cloth.
• Divide the dough in to equal – sized balls.
• With the help of dry flour dusted on the board, roll out individual balls into thin pancakes.
• Cook on the hot tava, flipping it over as soon as brown bubbles from.
• Take the chapatti off the tava and cook on direct flame on either side till it puffs up.
• Apply butter or ghee on each chapatti still hot and place on container lind with a napkin.
• When all the chapatti’s are ready and placed one above the other, flod the napkin over to keep them warm.

Methi Paratha

Methi – stuffed Paratha

INGREDIENTS

• 1 cup wheat flour, sieved.
• 1 cup gram flour sieved.
• ¼ tsp baking powder.
• 2 tbsps pure ghee
• ½ cup methi leaves, finely chopped.
• ½ cup curd

For the methi parathas stuffing

• ½ cup grated paneer.
• ½ tsp green chilli paste.
• 1 tsp chat masala powder


Preparation

• Apply 1 tbsp salt over the methi leaves and mix well.
• keep aside the leaves for half an hour.
• Squeeze out the water from the leaves.
• Wash the leaves well 2 to 3 times and squeeze out the water again.
• Mix methi with the wheat flour and gram flour well.
• Make a soft dough by adding warm water.
• Keep aside for ½ an hour, covered with a damp cloth.
• Mix the filing ingredients.
• Divide the dough into equal sized balls.
• Roll out each ball in to chapatti.
• Fill the chapatti with 1 tsp of the filling. Fold edges , roll again into parathas.
• Cook the methi parathas, applying 1 tsp ghee on each side till light brown.