Parathas are whole-wheat Indian flatbread. Parathas can be made plain or stuffed with many different fillings. This recipe uses the most popular filling – Potatoes. Aloo Parathas are perfect for a weekend breakfast or brunch.

Makes 6 Parathas.

Ingredients:

Dough:

• 1 cup whole-wheat flour
• 1/2 cup water (Use more as needed)
• Pinch of salt

Potato Filling

• 2 medium potatoes
• 1/4 teaspoon salt
• 1/2 teaspoon cumin seeds (Jeera)
• 1 chopped green chili
• 2 tablespoons chopped cilantro (green coriander)
• 1/2 teaspoon garam masala (optional)
• 1/2 teaspoon amchoor powder (optional)

Also needed

• 1/4 cup whole-wheat flour for rolling
• Oil to cook

Method:

Dough

1. Mix flour, salt and water together to make soft dough (if the dough is hard add a little more water). I like mixing the dough by hand.
2. Knead the dough for a few minutes on a lightly greased surface to make smooth and pliable dough.
3. Set the dough aside and cover it with a damp cloth. Let the dough rest for at least ten minutes.

Filling

1. Boil 2 medium potatoes with 2 cups of water. After the water comes to a boil, reduce the heat to medium. Let the potatoes cook until they are tender.
2. Once tender, remove them from the water and let them cool down. Note: Do not cool the potatoes under running water because the potatoes will become too soft.
3. After the potatoes are cold enough to handle, peel the skin off and mash the potatoes.
4. Mix green chilies, cilantro, cumin seeds and salt to the mashed potatoes.

Making paratha

1. Divide the dough and potato mixture into 6 equal parts. The potato balls should be about 1 1/2 times larger than the dough balls.
2. Roll the dough into 3 inch diameter circles. Place the potato balls in the center. Seal by pulling the edges of the rolled dough together to
3. make a ball. Proceed to make all six balls.
4. Let them settle for 3 to 4 minutes before rolling them.
5. Heat the skillet on medium high. Note: An iron skillet works best. To check if the skillet is hot enough, sprinkle a couple of drops of water
6. on it. If the water sizzles right away, the skillet is ready.
7. To make it easier to roll the balls, first roll them in dry whole-wheat flour.
8. Lightly press the ball on the sealed side and keep it on the topside when rolling. Roll the ball light handed in to 6-inch circles. Whenever the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides of the semi-rolled paratha.
9. Place the paratha over the skillet. After a few seconds you will see the
10. paratha change color and puff in different places.
11. Then flip the paratha over. You should see some golden-brown spots on the topside. After a few seconds, spread 1 teaspoon of oil on the paratha. Again, flip the paratha and lightly press the puffed areas with a spatula.
12. Flip again and press with the spatula making sure the paratha is golden-brown on both sides.
13. Cool the parathas on a wire rack so they don’t get soggy.
14. Parathas can be kept outside for up to 2 days wrapped in aluminum foil or in a covered container. For later use, parathas can be refrigerated for 5-6 days or freezed (wrapped in aluminum foil) for a month. Re-heat on a skillet or toaster oven.

Variations

Try substituting chopped cilantro with a 1/4 cup of finely chopped mint leaves. You can use a variety of herbs in this recipe. Make sure to remove
all excess water when adding your choice of fresh herbs.

Serving Suggestions

1. Parathas can be served with tomato chutney, plain yogurt, any gravy subji, or spicy pickle.
2. Make it like a Mexican Quesadilla by topping it with cheese and sliced tomatoes, then folding it in half.

Battura is fried puffed bread and is traditionally served with chola (chickpeas). The combination is called Chola Battura and is very popular with youngsters.

Makes 8 Batturas.

Ingredients:

• 2 cups all-purpose flour (plain flour or maida)
• 4 tablespoons sooji (semolina flour)
• 2 teaspoons yeast
• 1 teaspoon sugar
• 1 teaspoon salt
• 3 tablespoons yogurt
• 2 tablespoons oil
• 3/4 cup lukewarm water (adjust 1 or 2 spoons as needed)

Also needed:

• Oil to fry
• 1/4 cup flour for rolling

Method:

1. Dissolve yeast in lukewarm water and let it sit for 10 minutes or until the mixture becomes frothy.
2. Add sooji, sugar, and salt to the flour and mix well.
3. Next mix oil and yogurt with flour. Add yeast water to the flour and make into soft dough; add more water as needed to make soft pliable dough.
4. Cover the dough and keep in a warm place for 3-4 hours. The dough should become almost double in volume.
5. Knead the dough well and divide the dough into 8 equal parts.
6. Shape dough into balls and roll into roughly 6 or 7 inch circles. Dust lightly with dry flour to help with the rolling.
7. Heat the oil in a frying pan on high heat. To check if oil is hot enough place a small piece of dough in oil and dough should floats to top right away.
8. The frying pan should have at least 11/2 inch of oil.
9. Place the Batura in the frying pan and press it with a skimmer. This will make batura puff like a ball. Turn the batura; batura should be light creamy brown on both sides. Take the batura out and place them on paper towel to absorb the extra oil. Be sure to fry the batura in hot oil, otherwise batura will be very greasy.

Gobhi parathas (stuffed cauliflower bread) make a great Sunday breakfast. This is my favorite paratha.

Makes 6 parathas.

Ingredients:

• Dough:
  • 1 cup whole-wheat flour
  • 1/2 cup water (Use more as needed)
  • 1/2 teaspoon of salt
• Filling:
  • 2 cup shredded cauliflower
  • 1/2 teaspoon ajwain
  • 1/2 teaspoon cumin seeds (Jeera)
  • 1 chopped green chili
  • 2 tablespoons chopped cilantro (green coriander)
  • 1/2 teaspoon salt
• Also needed:
  • 1/4 cup whole-wheat flour for rolling
  • Oil to cook

Method

Dough

1. Mix flour, salt and water together to make a soft dough (if the dough is hard add a little more water). I like mixing the dough by hand.
2. Knead the dough for a few minutes on a lightly greased surface to make a smooth and pliable dough.
3. Set the dough aside and cover with a damp cloth. Let the dough rest for at least ten minutes.

Filling

1. Mix all filling ingredients together by hand. After mixing let the filling settle for about 5 minutes. Note: Shred the cauliflower using a shredder (electric or manual). However, do not use a food processor to blend the cauliflower, as the cauliflower will become too moist and hard to work with.
2. Squeeze the cauliflower mix in order to take out as much water as possible.

Making of paratha

1. Divide the dough and cauliflower mixture into 6 equal parts.
2. Roll the dough into 3 inch diameter circles. Put the filling in the center. Seal by pulling the edges of the rolled dough together to make a ball. Proceed to make all six balls.
3. Each ball needs to settle for two minutes before rolling. Note: If you don’t wait long enough the cauliflower mixture will seep through the edges when rolling the parathas.
4. Heat the skillet on medium high. Note: An iron skillet works best. To see if the skillet is ready, put a couple of drops of water on it. If the water sizzles right away, the skillet is ready.
5. To make it easier to roll the balls, first roll them in dry whole-wheat flour.
6. Lightly press the ball on the sealed side and keep it on the topside when rolling. Roll the ball light handed in to 6 inch circles. To reduce the stickiness on the rolling pin or rolling surface, sprinkle dry whole-wheat flour on both side of the semi-rolled paratha.
7. Place the paratha over the skillet. You will see the color change and the paratha will bubble in different places.
8. Then turn the paratha over. Paratha should have golden-brown spots. Wait a few seconds and put 1 teaspoon of oil over paratha and spread the oil on the topside. Flip the paratha and lightly press the puffed areas with a spatula.
9. Flip again and press with the spatula making sure the paratha is golden-brown on both sides.
10. Cool the Parathas on a wire rack so they don’t get soggy.
11. Parathas can be kept outside wrapped in aluminum foil or a cover container for 2 days or they can be refrigerated for 5-6 days (wrapped aluminum foil). To re-heat warm on a skillet or toaster oven.

Variations

Replace cauliflower with white radish (mooli), the method remains the same.

Khasta Kachoris are a delicious, spicy, fried puff pastry appetizer for any occasion.

Make 12 Kachoris.

Ingredients for crust:

• 1 cup All Purpose flour (plain flour or maida)
• 1/4 teaspoon salt
• 2 tablespoons oil
• 1/2 cup-1 tablespoon chilled water

Ingredients for filling:

• 1/4 cup yellow moong dal
• 1 teaspoon coarsely grinded fennel seeds (saunf)
• 1 teaspoon coarsely grinded coriander seeds (dhania)
• 1 teaspoon red chilly flakes
• 1/4 teaspoon ginger powder
• 1/2 teaspoon mango powder (amchoor)
• Pinch of asafetida (hing)
• 1/2 teaspoon salt (adjust to your taste)
• 1 tablespoon oil
• 2 tablespoons water
• Oil to deep fry

Method:

To make crust:

1. Mix the flour, salt and oil.
2. Add the chilled water slowly, mixing with your fingers as you pour.
3. Do not knead the dough. The dough should be soft.
4. Cover the dough and let it sit for at least fifteen minutes.

To make filling:

1. Grind the moong dal dry until it almost becomes a powder.
2. Mix 1 tablespoon of oil and dal powder in a frying pan and roast on medium heat for about two to three minutes or dal changes color lightly, stirring constantly.
3. Turn off the heat. Add all the spices and mix it well and let the mixture cool off.
4. Add two tablespoons of warm water and mix it well.
5. Let it sit for ten minutes and cover with demp cloth.

To make the Kachoris:

1. Take the dough and knead it for a few minutes.
2. Divide the dough in twelve equal parts.
3. Take one part of the dough and with your fingers flatten the edges and make into 3-inch circle. Leaving center little thicker then edges around.
4. Mold the dough into a cup and place 1 teaspoon of filling in the center. Pull the edges of the dough to wrap the dal filling. Repeat with the rest.
5. Let the filled ball sit for 3 to 4 minutes before rolling.
6. Set the kachoris on a surface with the seams facing up. Using the base of your palm, slowly flatten them into about 3 inch circle.
7. Heat about 1 1/2 inche of oil in a frying pan on medium heat. To check if oil is ready put a little piece of dough in the oil, it should sizzle and come up slow. 
8. Fry them on medium-low heat. After they start to puff, slowly turn them over.
9. Fry until golden-brown on both sides. If the kachoris are fried on high heat, they will be soft and will not be crispy.

Tips:

1. Don’t roll the kachoris with a rolling pin. Rolling pins will cause the kachoris to have small holes in the dough, allowing oil to fill the kachoris.
2. Also, when using a rolling pin, the kachoris are uneven and when frying one side will be thicker than the other.

Variation:
Instead of using moong dal, you can use washed urad dal or chana dal. The rest of the recipe stays the same.

Serving suggestions:
Kachoris can be served plain, with a variety of chutneys, with chola, or with dam aloo. Serve them as a chat, pouring plain yogurt and chutney on top.

Naan is traditionally cooked in a clay oven or “tandoor.” This recipe uses a regular home oven.

Makes 6 Naan.

Ingredients:

• 2 cups of All Purpose flour (Plain flour or maida)
• 1 teaspoon active dry yeast
• 1 teaspoon salt
• 1 teaspoon sugar
• Pinch of baking soda
• 2 tablespoons of oil
• 2 1/2 tablespoons yogurt (curd or dahi)
• 3/4 cup lukewarm water

Also needed:

• 1 teaspoon of clear butter or ghee to butter the Naan
• 1/4 cup All Purpose flour for rolling

Method:

1. Dissolve active dry yeast in lukewarm water and let it sit for 10 minutes or until the mixture becomes frothy.
2. Add sugar, salt and baking soda to the flour and mix well.
3. Add the oil and yogurt mix, this will become crumbly dough.
4. Add the water/yeast mixture and make into soft dough.Note: after dough rise will become little softer.
5. Knead until the dough is smooth. Cover the dough and keep in a warm place for 3-4 hours. The dough should almost be double in volume.
6.  Heat the oven to 500 degrees with pizza stone for at least thirty minutes so stone is hot. Using a pizza stone will help to give naan close to same kind of heat as clay tandoor.
7. Next turn the oven to high broil.
8. Knead the dough for about two to three minutes and divide the dough into six equal parts.
9. Take each piece of dough, one at a time, and roll into 8-inch oval shape. Dust lightly with dry flour to help with the rolling.
10. Before putting the Naan in oven, lightly wet your hands and take the rolled Naan, and flipp them between your palms and place onto your baking/pizza stone into the oven.
11. You can place about 2 Naan on the baking/pizza stone at a time. The Naan will take about 2 to 3 minutes to cook, depending upon your oven. After the Naan is baked(Naan should be golden brown color on top).
12. Take naan out of the oven and brush lightly with clear butter or ghee.
13. wait 2 to 3 minutes before baking the next batch of naan. It gives oven the chance to get heated again to max.
14. Serve Naan with Daal, Chola, Palak Paneer or any vegetable. Enjoy!

Click here to view the embedded video.

Ingredients:

• 1 cup whole-wheat flour
• 1/2 cup water (Use as needed)
• Pinch of salt
• 3 to 4 teaspoon of oil
• 1/2 cup dry flour to roll

Method:

1. In a bowl, mix the flour, salt and water. Mix well until it forms to soft dough (adjust the water as needed).
2. Knead the dough on a lightly greased surface. The dough should be very smooth and soft.
3. Set the dough aside and cover. Let the dough rest for at least ten minutes before.
4. Heat the skillet on medium high. Note: An iron skillet works best. To check if the skillet is ready, put a couple of drops of water on it. If the water sizzles right away, the skillet is ready.
5. Divide the dough into 5 equal parts. Roll the dough into about 3 inch diameter circles. Spread about 2 drops of oil and fold into two again put another drop of oil and food now you have a triangle.
6. Roll the patty in dry whole-wheat flour. Press it a little and start rolling on a clean surface to about 6 inches in diameter.
7. Place the Paratha over the skillet. When you see the color change and the paratha will puff in different places. Turn the paratha over.
8. The paratha should have golden-brown spots. Wait a few seconds and put about 1/2 teaspoon of oil and spread with a spatula.
9. Flip the paratha and lightly press the puffed areas of the paratha with a spatula that will help paratha to puff up.
10. Flip again and press with the spatula making sure the paratha is golden-brown on both sides.

Serving Suggestions:
Paratha can be served with any gravy vegetable or dry spiced vegetable. ]]> http://www.manjulaskitchen.com/2009/04/01/paratha-whole-wheat-flat-bread/feed/ 27 http://www.manjulaskitchen.com/2007/02/25/puri-indian-puffed-flat-bread/ http://www.manjulaskitchen.com/2007/02/25/puri-indian-puffed-flat-bread/#comments Sun, 25 Feb 2007 21:40:22 +0000 Manjula Jain http://localhost/manjula/index.php/blog/2008/01/22/puri-indian-puffed-flat-bread/ Click here to view the embedded video.

Puri is a whole wheat bread. Made on special occasions, especially popular among kids.

Makes 10.

Ingredients:

• 1 cup whole wheat flour
• 1/2 cup water (lukewarm)
• 1/2 teaspoon salt
• 1 teaspoon oil
• Oil to deep fry

Method:

1. Mix whole-wheat flour and salt . Add water as needed to make firm dough.
2. Oil your palm and knead the dough until it is pliable. Dough for puri should be firm but smooth.
3. Set the dough aside and cover with a damp cloth. Let the dough rest for 15 minutes or longer.
4. Divide the dough in 10 equal parts.
5. Take couple of drops of oil on your palm and roll the dough in balls and press it between your palms.
6. Roll the dough into about 7-inch circule. If the dough is sticking to the rolling pin or rolling surface, put couple of drops of oil on the rolling pin and a couple of drops of oil on the surface.
7. You can roll 4 to 5 purees before you start frying, but do not roll all the puries at once or they will begin to dry and not puff.
8. Heat the oil in a frying pan on high heat; frying pan should have atleast 1 1/2 inch of oil. To check if oil is hot enough place a small piece of dough in oil and dough shpuld float to the top right away.
9. Place the puri in the frying pan and press it with a skimmer, puri should puff right away.
10. Tturn puri over. Puri should be light creamy brown from both sides. Take the puri out and place it on paper towels to absorb the excess oil.
11. Serve puri hot or store in covered container after they cool to room temperature.

Roti is also known as chapati or fulka. Roti is Indian flat bread made with whole-wheat flour. Roti is served with a variety of cooked vegetables, lentils, and yogurt.

Makes 8 Rotis.

Ingredients:

• 1 cup whole-wheat flour
• 1/4 teaspoon salt
• 1/2 cup lukewarm water (Use more as needed)

Also needed:

• 2 teaspoons ghee (clear butter)
• 1/4 cup whole-wheat flour for rolling

Method:

1. Mix flour, salt and water togather to make a soft dough (add more water as needed).
2. Knead the dough on a lightly greased surface to make the dough smooth and pliable.
3. Set the dough aside and cover with a damp cloth. Let the dough rest for at least ten minutes or more.
4. Divide the dough into 8 equal parts.
5. Make smooth ball and press flat. Take 1 ball; press it in dry flour from both sides.
6. Roll in to a 6-inch circle. If the dough sticks to the rolling pin or rolling syrface, lightly dust the roti with dry flour. Tip: Use the dry flour just enough you need to roll the roti, too much use of flour will make the roti dry.
7. Heat the skillet on medium high heat. Note: An iron skillet works best. To know if the skillet is hot enough, sprinkle few drops of water on the skillet. If the water sizzles right away, the skillet is ready.
8. Place the roti over skillet.
9. After roti start changing color and start puffing in different places flip the roti over.
10. Flip again after a few seconds. Take a flat spatula and press lightly on the puffed parts of the roti. This will help the roti puff.
11. Flip the roti again. The roti should have light golden-brown spots on both sides.
12. Butter the roti, the side that is facing the skillet.
13. Keep the rotis in a container with a paper towel covering the bottem.
14. Tip: make sure to cover the container after each roti is made. This will keep the steam in and ensure the rotis are soft.
15. Roti can be kept outside for up to 2 days wrapped in aluminum foil or in a closed container. For later use, roti can be refrigerated for 5-6 days.

This is a great “anytime” meal. Spinach Parathas are whole-wheat Indian flatbread stuffed with a spicy spinach filling.

Makes 6 parathas.

Ingredients:

Dough:

• 1 cup whole-wheat flour
• 1/2 cup water (Add more water as needed)
• Pinch of salt

Spinach Filliing:

• 2 cups chopped spinach
• Pinch of asafetida
• 1/4 teaspoon salt
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon red chilly flakes
• 1/4 cup whole-wheat flour for rolling
• Oil to cook

Method

Dough:

1. Mix flour, salt and water togather to make soft dough (if needed add more water).
2. Knead the dough for a few minutes on a lightly greased surface to make soft, smooth and pliable dough.
3. Set the dough aside and cover it with a damp cloth. Let the dough rest for at least ten minutes.

Filling:

1. Heat the oil in a saucepan on medium-high heat. Oil is the right temperature when cumin cracks immedialety after being put the oil.
2. Add the asafetida and cumin seeds. After the cumin seeds crack, add the spinach.
3. Stir-fry, making sure to press the spinach down so the water can evaporate.
4. Cook the spinach until most of the water has evaporated. Spinach still should be moist and should be able to form a ball. Add the salt and pepper and mix well. Set aside until the spinach cools off.

Making of paratha:

1. Divide the dough and spinach filling into 6 equal parts.
2. Roll the dough into 3 inch circles. Put the filling in the center. Seal by pulling the edges together and make into a ball. Procced to make all six balls.
3. Each ball needs to settle for two minutes before you start rolling. Note: If you don’t wait long enough spinach mixture will seep through the edges when rolling the paratha.
4. Heat the skillet on medium high. Note: An iron skillet works best. To see if the skillet is ready, put a couple of drops of water on it. If the water sizzles right away, the skillet is ready.
5. Press th filled ball lightly on dry whole-wheat flour from both sides.
6. Roll the ball light handed to make 6-inch circle. Note: Keep the sealed side of the ball on the top.
7. If the paratha sticks to the rolling pin or rolling surface, lightly dust the paratha with dry flour.
8. Place the paratha over the skillet.
9. After paratha start changing color and start puffing in different places flip the paratha over. You will notice some golden-brown spots.
10. After few seconds, spread 1 teaspoon of oil on the paratha. Flip the paratha and lightly press the puffed areas of the paratha with a spatula.
11. Flip again and press with the spatula making sure the paratha is golden-brown on both sides.
12. Cool the parathas on a wire rack so they don’t get soggy.
13. Parathas can be kept outside for up to 2 days wrapped in aluminum foil or in a closed container. For later use paratha can be refrigerated for 3-4 days.

Serving suggestions

1. Parathas can be served with plain yogurt, potatoes with gravy, and with any Indian pickle.
2. Put cheese in the middle, fold over, heat, and eat like a quesadilla.

Click here to view the embedded video.

Recipe make 4 Rotis

Ingredients:

• 1 cup whole-wheat flour
• 1/4 cup all purpose flour (maida)
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon sugar
• 1 1/2 tablespoon oil
• 1/4 cup yogurt
• About 1/4 cup of water as needed

Also needed:

• 1/4cup whole-wheat flour for rolling
• 2 tablespoons ghee (clear butter)

Method:

1. Mix the flour, baking soda, sugar, and salt together.
2. Next add the oil and yogurt and mix to make crumbly dough.
3. Add water as needed and mix to make smoother dough.
4. Knead the dough for about a minute. Set the dough aside and cover it with a damp cloth.
5. Let the dough rest for at least 30 minutes.
6. Heat the oven to 500 degrees with a pizza stone (baking stone) for about thirty minutes so the stone becomes hot. Using a baking/pizza stone will help to give roti close to same kind of heat as tandoor.
7. Next turn the oven to high broil.
8. Divide the dough into four equal parts.
9. Roll each dough piece into a smooth ball and press flat. Take each ball and press it into the dry flour on both sides makes it easy to roll.
10. Roll each dough piece into 6-inch circles.
11. If the dough sticks to the rolling pin or rolling surface, lightly dust the dough with dry flour.
12. Before putting the rolled dough into the oven, lightly wet your palms and take the rolled dough and flip them between your palms before placing them onto your baking/pizza stone in the oven.
13. You can place about 2 pieces of rolled dough on the baking/pizza stone at a time. The roti will take about 2 minutes to cook, depending upon your oven. After the roti is baked, there should be golden brown color on top.
14. Take roti out of the oven and brush lightly with clear butter (ghee).
15. Wait for 2 to 3 minutes before baking the next roti to allow the oven to reheat.
16. Serve the roti hot

Serving Suggestions:
Serve roti with dal, or any gravy base dish and a side of sukhi subji complimented with chilled yogurt raita. ]]> http://www.manjulaskitchen.com/2009/04/25/tandoori-roti/feed/ 47