Roat or batya or variety Indian breads

#indian_breads #variety_breads #rota #baatya #batiya

Ingredients: 4 cups wheat flour, 3 1/2 tbsp. ghee, 2 tbsp. castor sugar, 1/2 tbsp. ajwain or carom seeds, pinch of salt

Preparation Time: 15 min

Recipe:

1. Take the flour in a mixing bowl and add 1 and half tbsp. ghee to this. Add salt and carom seeds. Mix well with one hand and add water to this little by little using other, mixing the flour continuously.

2. Knead into a very tight dough and leave it for half an hour at least.

3. Now make balls of the dough of 5 cm diameter approx. and roll it to a round bread with 4-5mm thickness. Due to the thickness, it is called a rota/roat.

4. Heat a pan and put the rolled roat on it. Turnover after a min. Then turnover again after a min. Press it with your finger tips (if you feel hot, then use a kitchen napkin or gloves). Once it starts cooking it gets blotches on the surface and starts puffing up.

5. Now, on another gas, put a mesh and turn on the gas on medium flame. Put the roat on this mesh from the pan and roast it from both the sides by carefully tossing over.

6. REmove from the mesh and add 2-3 tsp ghee on the roat by making a few dents on the top side.

7. Serve it hot with castor sugar sprinkled on the same! It taste super yummy with dahiwala aloo.

Dashmi/ Sweet Paratha

#paratha#flatbread#wheat
#sweetparatha#dashmi#varietyparatha


 

Ingredients: 3 cups wheat flour, 2 tbsp sugar (if bhurra i.e. castor sugar then 1 and ½ tbsp), 2 tsp salt, ¼ litre cooled milk with cream, 3 tbsp ghee.

Preparation Time: 20 min (5-7 parathas)

Recipe:

1. Take a mixing bowl. Add flour to this, followed by sugar, salt and 1 tbsp ghee. Now mix this well with hand. Use milk to form dough. Add milk in parts while constantly forming tight lumps. The dough should be very tight (as sugar leaves water). Prepare the dough at least an hour before to make soft dashmis.

2. Now, take the entire dough and massage it with ½ tbsp of ghee. If done properly, it will not stick to your hand and feel soft too. If it sticks to your palms, then sprinkle some flour and massage properly.

3. Take a non stick pan and heat it on low gas.

4. Take a small ball of 2 inch approx. Roll it out using rolling pin to a circle of 8cm diameter approximately. From the middle, push towards the centre from opposite ends as shown in the pic.

5. Apply ghee (just from the back side of the spoon) and sprinkle a pinch of flour on each side as shown in pic and Fold it from the middle.  

6. Roll it to a full size as shown in the pic.

7. Place it on the pan. After a min turn it over. Allow cooking for half a min and again turn it over again. Keep the gas at medium flame now. Spread 2 -3 drops of ghee on the top side and turn it over. Again apply 2-3 drops of ghee and turn over. Take off the paratha and keep it on a net (so that while cooling off, the steam passes through and the paratha does not get soggy).

8. Repeat steps 4 through 7 till the entire dough is over.

9. Eat it hot with achaar or Aloo- Pyaz Sabzi!

Tips: It tastes best with raw mango pickle and variety chutneys as well!

Methi Matar Paratha

#paratha#flatbread#matar#methiparatha

#matarparatha#varietyparatha

Ingredients: 2 cups peas, 2 cups fenugreek leaves, 3 cups wheat flour, 2 tsp turmeric powder, 5 -6 garlic cloves paste, 1 tsp garam masala, 2 finely chopped green chillies, 2 tsp cumin seeds, 1 tsp asafoetida, salt to taste, 2 tbsp oil

Preparation Time: 30 min (prepares about 12 parathas)

Recipe:

1. Boil a cup of water and add peas to it. Cover with lid for 2 min. Sieve off extra water and ground it to form paste.

2. Wash fenugreek leaves and chop them finely.

3. Take a mixing bowl. Add the peas paste, fenugreek leaves and wheat flour to this. Add all the other ingredients except for oil.

4. Now add about 1 tbsp oil to the mixture. Mix it well and form a big tight lump. Ensure that the dough formed is tight or else it will be a problem to roll out parathas later. If you feel water should be added to form dough, then add very small quantity of water. The dough will look like that shown in pic. Keep it aside for 15 min so that the flavours of spice get absorbed well by the dough.

5. Heat a non- stick pan at low gas. Take ½ tbsp oil and massage the dough so that it doesn’t stick to hand. Make small balls of approx 2.5- 3 cm each. Take a cup of wheat flour extra in a plate to roll the balls.

6. Roll out a round paratha with each ball using rolling pin. Put the paratha on the pan. After a min turn it over. Allow cooking for a min and again turn it over again. Keep the gas at medium flame now. Spread 2 -3 drops of oil on the top side and turn it over. Again add 2-3 drops of oil and turn over. Take off the paratha and keep it on a net (so that while cooling off, the steam passes through and the paratha does not get soggy).

7.  Do step 6 until all balls are used.

8. Serve the parathas hot with your favourite raita!

Muli Paratha

#paratha#flatbread#radish

#muliparatha#varietyparatha

Ingredients: 4 medium sized radishes/ muli (white), 3 cups wheat flour, 1 cup besan or gram flour, 3 tsp turmeric powder, 1 tsp red chilli powder, 1 tsp garam masala, 2 tbsp finely chopped coriander, 2 finely chopped green chillies, 1 tsp sesame seeds, 1 tsp cumin seeds, 1 tsp asafoetida, salt to taste, 2 tbsp oil

Preparation Time: 30 min (prepares about 12 parathas)

Recipe:

1. Peel off the radishes and grate them in food processor.

2. Take a mixing bowl. Add the grated radish, wheat flour and gram flour to this. Add all the other ingredients except for oil.

3. Now add about 1 tbsp oil to the mixture. Mix it well and try to form a big tight lump. Radish leaves water, so ensure that the lump is very tight or else it will be a problem to roll out parathas later. If you feel water should be added to form dough, then add very small quantity of water. The dough will look like that shown in pic.

4. Keep it aside for 15 min so that the flavours of spice get absorbed well by the dough.

5. Heat a non- stick pan at low gas. Take ½ tbsp oil and massage the dough so that it doesn’t stick to hand. Make small balls of approx 2.5- 3 cm each. Take a cup of wheat flour extra in a plate to roll the balls.

6. Roll out a round paratha with each ball using rolling pin. Put the paratha on the pan. After a min turn it over. Allow cooking for a min and again turn it over again. Keep the gas at medium flame now. Spread 2 -3 drops of oil on the top side and turn it over. Again add 2-3 drops of oil and turn over. Take off the paratha and keep it on a net (so that while cooling off, the steam passes through and the paratha does not get soggy).

7.  Do step 6 until all balls are used.

8. Serve the parathas hot with your favourite raita!