Roti, Nan & paratha recipes is amazing, and well worth the time it takes to make it. we carries the best recipes as well as Gharelo Nan recipes, Special Roti recipe, Roghni Roti, Missi roti and much more with easy cooking tips, in this category you get all.
1)NAN RECIPE:-
1 tsp sugar
1 tsp fresh yeast
¾ cup warm water
1½ cups all-purpose flour
plus extra for dusting
1 tbsp oil
1¾ oz/50g unsalted butter plus extra for greasing
1 tsp onion seeds
salt to taste
2.GARLIC NAAN
For garlic naan add 3-6 chopped garlic cloves to the dough.
METHOD:-
*Place the sugar and yeast in a small bowl or measuring cup, add the warm water and mix well until the yeast has dissolved. Let stand for 10 minutes, or until the mixture is frothy.
*Sieve the flour. Place the flour in a large bowl. Make a well in the center, add the oil and salt, and pour in the yeast mixture. Mix with your hands to form a dough, adding more water, if necessary. Turn out onto a lightly floured counter and knead for 5 minutes, or until smooth.
*Return the dough to the bowl, cover, and let rise in a warm place for 1½, or until it has doubled in size.
*Preheat the broiler to high, and grease a sheet of foil. Turn a dough out onto a floured counter and knead for 2 min. Break off small balls with your hands and pat them into circles 4½ inches/12 cm in diameter and ½ inch/1 cm thick.
*Place the dough circles onto the grassed foil and cook under the very hot broiler for 7-10 minutes, turning twice, brushing with the butter and sprinkling with the onion seeds.
*Serve warm or keep wrapped in foil until required.
3.ONION KULCHA
1½ cup flour
2 onion, chopped
3 green chilies, chopped
2 tbsp coriander leaves chopped
1 tsp cumin seeds
½ tsp grated ginger
2 tbsp melted butter
salt to taste
vegetable oil
METHOD:-
*Sieve the flour.
Mix all ingredients thoroughly and make a stiff dough by adding just enough water.
Knead the dough and divide it into 6 portions.
Roll out each portion of the dough into a thin round with the help of a little flour.
Make a few light, horizontal slits on one side of each round.
Cook on a hot tawa (griddle) on both sides using a little oil until golden brown spots come on top.
*Serve hot.
4.ONION KHEEMA KULCHA
1½ cups chicken mince
1 medium onion, chopped
2 green chilies, chopped
2 cups refined flour (maida)
3-4 garlic cloves (crashed)
1 tsp grated ginger
4 tbsp coriander leaves (chopped)
salt to taste
1/4 tsp soda bicarbonate
2 tbsp milk, 2 tbsp yoghurt
METHOD:-
*Sieve the flour along with salt and soda bicarbonate into a bowl.
*Add milk, yoghurt and mix. Add a little water and knead into a soft dough. Cover with a damp cloth and set aside for 15 minutes.
*Divide into 8 equal portions.
*Add garlic, ginger, green chilies, onion, coriander leaves and salt to chicken mince and mix well. Divide ino 8 portions. Roll out each portion of dough into a puri, place one portion of chicken mince in the centre, gather in the edges and roll into a ball.
*Furhter roll into a round disc as thin as possible.
*Heat a pressure cooker, Apply a little water on one side of the kulcha and stick onto the inner wall of the cooker. Similarl stick on two more kulchas. Cook on medium heat for 2-3 minutes. Keep the cooker opnen side down on the flame and cook so that both the sides of the kulchas get cooked.
*Remove the kulchas with a tong and serve hot.
2)ROTI RECIPES:-
1.JAWAR ROTI
2. then add about ½ cup hot water.
3. with a spoon or spatula, stir and mix the water with the jowar flour.
4. add remaining ¼ cup water more and again mix & stir incorporating the water in the flour. overall i added ¾ cup water. however, the water amount depends on the type of flour, whether it is fine or slightly coarse. hence add accordingly.
5. when the heat is enough to handle, then knead the dough with your hands. knead really well. the dough should be hot when you knead it. if the dough feels sticky or pasty, then add some more of the jowar flour. cover and keep the dough aside, till it comes at room temperature.
6. now make small to medium sized balls of the dough. sprinkle a good amount of jowar flour on the rolling board. flatten a ball and place it on the flour. add some more flour on top.
7. with your palms, lightly press as well as rotate the roti. add more flour if required. if you are unable to do this way, then roll the dough ball between two butter papers or ziplock bag.you can also flatten the dough ball on a moist napkin.
8. here the roti is done.
9. now with a spatula gently lift up the roti.
10. then place jowar roti on a hot tava with the floured side facing you.
11. spread some water all over the roti with your fingers.
12. let the base cook ¼th and then flip the roti. allow this watered side to cook till you see light brown spots.
13. with a pair of tongs lift the roti, invert and then place it on the fire. the roti or bhakri will begin to puff up.
14. here the jowar roti has puffed up well.
15. invert and cook the other side of the roti on the flame.
16. when you see some charred spots and the jowar roti has cooked well, remove and place in a roti basket.
17. serve jowar rotis hot or warm with a regional indian veggie dish or a lentil-legume dish. if you want you can spread some ghee or white butter on the jowar rotis.
2.Tandori roti:
sharing two methods to make tandoori rotis:
1. making rotis on an iron tava or griddle:
*in this method (the top pic) you get a soft as well as chewy texture. the taste is like that of tandoori rotis you get in restaurants. there is some charring with a a crisp texture in the rotis.
*you have to use an iron tava/griddle or a steel one. please don’t use a non stick tava.
*you need little experimentation to get the knack, like how hot should be the flame and rotating the tava evenly so that the corners of rotis are cooked well.
*make small rotis so that the burner flame reaches out. keep flame low to medium or as needed. you need to experiment with the burner flame to get the perfect rotis. as it depends upon your tava thickness and burner capacity. for me it worked on medium flame.
*you need to eat the rotis fresh and when they are hot. since as they cool, they become more chewy and dense after some time. given an option we prefer these rotis made on tava, provided they are served hot.
2. making rotis on rack:
*easy and simple method. but taste is just a bit like tandoori rotis you get outside.
*these rotis stay soft and can be eaten later also.
*make the size of rotis depending on the size of the rack you are using. below is a pic of the rotis made on rack.
Method:-
1. seive 2.5 cups atta or whole wheat flour along with 1 tsp salt in a bowl or a large plate. you can also mix the flour and salt together.
2. add ½ tbsp oil. you can also skip the oil if you want.
3. then add ¾ cup to 1 cup water.
4. mix everything and gather the mixture to begin kneading.
5. knead to a smooth, soft and supple dough. add water if required while kneading. cover and allow the dough to rest for 30 minutes.
6. make small to medium sized balls from the dough.
7. now on a rolling board, flatten a dough ball and sprinkle some flour on it.
8. roll it into a small to medium sized round like that or a regular roti or chapati. don’t roll very thin, like we do for phulkas.
Rack method to make tandoori rotis:
1. take a fire proof wired rack and place it on a low to medium flame.
2. place the roti on the rack.
3. when you see bubbles appearing, flip the roti.
4. you will see a few brown black spots on the roti. cook the other side now.
5. flip again and you will the second side cooked well enough.
6. flip once more for an even cooking.
7. lastly flip again. the whole roti has to be cooked well. you should not see any rawness in the roti.
8. keep the roti in a roti basket or casserole. take some butter or ghee to spread on the roti.
9. spread the butter or ghee evenly. if you want you can skip the butter or ghee.
tava method to make tandoori rotis:
1. after you are done rolling the roti, spread water evenly all over the roti. you can use your fingers to spread water or use a pastry brush.
2. place the roti, watered side down on a hot tava. use a cast iron tava. don’t use non stick as the roti will fall off in the next step. as soon the roti, gets heated up, you will see huge and sometimes even large bubbles on the roti.
3. allow to cook for about minute on a low to medium flame. be patient and allow the roti to cook well. otherwise the roti gets stuck to the tava and you need some skills to remove it. the water has to dry up completely, so that the roti comes out easily. i keep at least for a minute for the roti to cook well. but the cooking time will vary depending on the thickness of the tava/griddle and the intensity of the flame source. you can also use this technique to cook naans on stove top.
4. now carefully hold the tawa upside down on the flame. the flame has to be on low to medium or else the roti might bet burnt. rotate the tawa for even roasting. keep tongs near by, in case the roti falls off from the tawa, then you can just quickly lift it up with the tongs.
5. bring back the tawa to it original position on the stove top. this is our tandoori roti done and roasted very well. remove the roti with a spatula or a tong. in case the roti sticks and not coming out, then cook the roti for some more seconds.
6. this is the watered side of the roti, which has been cooked.
7. the tawa will have a few particles of cooked atta, which you can scrape or wipe off.
8. spread some butter or ghee on the tandoori roti. you can also serve the roti plain without adding any butter or ghee.
serve tandoori rotis hot with curry dishes like paneer makhani, paneer lababdar, matar masala, veg makhanwala, chole, rajma, dum aloo, paneer tikka masala or aloo matar curry.
3.Besun ki roti:-
INGREDIENTS
•3 cups besan ata
•1½ cup Wheat flour
•½ tsp. Salt
•¼ tsp Cumin seeds (Zeera)
•¼ tsp. chili (Lal Mirch) powder
•2 tbs. Oil
•1 pinch asafetida (Heeng)
•2 cups Ghee
METHOD
Besan Ki Roti Method / Tarika:
1.Mix besan and wheat flour. Add salt and mix. Add a little water and mix. The consistency should be soft and putty-like. It helps if you kneed it with a wet hand.
2.Keep the dough in the fridge for 5 minutes.
3.Divide this dough into 4 portions. Roll each portion into a ball and flatten it into a chapati shape (round).
4.Spread a little oil or ghee on it. Make a cut in it from the center to the edge. Pick up the cut edge and start rolling it so that you end up with a cone.
5.With the palm of your hand flatten it while twisting it so that it once again forms a ball type thing. Flatten it again in chapati shape and fry it on medium to low heat with three tbs. oil or more depending on the size of the frying pan. Turn it over once the bottom is golden brown.
6.When both sides are golden brown it’s done.
7.Serve with garlic chutney, achar or raita.
3)PARATHA RECIPES:-
1.lauki ka paratha:
2 cups grated lauki/dudhi/opo squash, 125 to 150 grams lauki or half of a medium sized lauki
1 or 2 green chilies, finely chopped or ½ tsp red chili powder
a pinch of asafoetida/hing
½ tsp garam masala powder
½ tsp carom seeds/ajwain
2 cups whole wheat flour/atta
1 tbsp oil
salt as required
ghee or oil as required for roasting parathas
INSTRUCTIONS
*rinse, peel and then grate lauki in a tray or bowl.
*add 1 tsp finely chopped green chilies, ½ tsp garam masala powder and ½ tsp carom seeds/ajwain and salt as required. substitute ½ tsp red chili powder if you do not have green chilies.
*mix everything very well.
*then add 2 cups whole wheat flour and 1 tbsp oil.
*first mix the the flour with the rest of the mixture. start gathering the mixture and kneading to a smooth dough. don't add any water while kneading. the juices from the lauki is enough to knead. in case the dough becomes sticky, then add some more flour and knead again.
*take a small to mediums sized ball from the dough.
*place it in a tray or box containing whole wheat flour.
*take the dough ball on the rolling board and begin to roll it with a rolling pin.
*while rolling, dust some more flour if required.
*roll to a small or medium sized paratha with a rolling pin.
*place the rolled lauki paratha on a hot tava or griddle.
*when one side is partly cooked (about ¼th) then flip it.
*spread some oil or ghee on the partly cooked side.
*flip again and spread some oil or ghee on the second side.
*flip again a couple of times. also while roasting press the sides of the lauki paratha so that the edges are cooked well.
*roast till the lauki paratha is cooked well and you see some golden or brown spots on the paratha. you can serve these parathas hot or stack them up in a roti basket or casserole and later serve warm. make all lauki parathas this way.
*serve lauki paratha with plain curd/yogurt (plain or sweetened with some sugar) or some raita like carrot raita, beetroot raita or makhana raita.
2.LACHAY DAR PARATHA:
INGREDIENTS
Flour 2 cup
Wheat flour 1 cup
Extra clarified Butter for frying paratha
Salt ½ tsp
Clarified Butter 4 tbsp
METHOD
Lachay Dar Paratha Method / Tarika:
1.Mix flour with wheat flour.
2.Add 4 tbsp clarified butter and salt.
3.Knead very well with Luke warm water till dough smooth.
4.Make lemon size balls turn each ball into a long roll, 1 cm thick and shape this roll so that a coil circle is formed.
5.Apply clarified butter inside as you coil the roll.
6.Roll out each circle into a dinner plate size disk and fry on a hot tawa applying clarified butter.
3.MASALEDAR PARATHA:
INGREDIENTS
Wheat flour3 cups + for dusting
•Gram flour (besan)1 cup
•Red Chilli powder 1/2 Teaspoon + for sprinkling
•Coriander powder1 Teaspoon
•Garam masala powder1/2 Teaspoon
•Dried Mango powder1/2 Teaspoon
•Turmeric powder pinch
•Salt to taste
•Green chillies,finely chopped2-3
•Ghee as required
•Carom seeds (ajwain)1/2 Teaspoon
•Cumin seeds1/2 Teaspoon
METHOD
1. Mix together wheat flour and gram flour in a bowl. Add red chilli powder, coriander powder, garam masala powder, dried mango powder, turmeric powder and salt. Add sufficient water and knead into dough.
2. Heat a non stick tawa.
3. Divide the dough into equal portions and shape them into balls. Dust each ball with a little dry flour and roll into a roti. Apply ½ tsp ghee over the roti, sprinkle some chopped green chilles, a pinch of carom seeds, a pinch of cumin seeds, some red chilli powder, some dried mango powder and some dry flour.
4. Fold each roti into half. Apply ½ tsp ghee and sprinkle some dry flour. Fold once again to form a triangle. Dust with a little dry flour and roll out into a paratha.
5. Place each paratha on the hot tawa and cook, turning sides. Apply a little ghee on both sides and cook till evenly golden.
6.Serve hot
4.egg paratha:
Ingredients:
Whole Wheat flour (atta) as per consumption
Eggs (same as number of parathas)
1 tbsp Oil
Butter /oil for frying
Salt as per taste
How to make egg paratha:
*Make dough out of whole-wheat flour (atta),1tbsp oil and 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 slightly using dry flour.
*Now nicely spread little oil over it and fold it in a semi circle shape.
*Spread little oil again and fold it along the length and roll it in a triangle shape.
*Cook on a pre-heated Tawa (griddle). Turn it.
*Pierce the egg from the top. Now slowly open the layer of paratha and pour the egg on it.
*Spread butter/oil on this side and let it get golden.
*Similarly cook on the other side till golden brown.
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