Posts Tagged ‘Paratha’

Missi Roti

Honestly speaking,  growing up at my house my mom used to make only one or two kind of paratha’s  and that is Aloo paratha and methi paratha. But after marriage, I got introduced to varieties of paratha. My mom-in-law makes many different kind of parathas. Sometimes she will just knead the dough with left over dal or beans curry and make paratha for breakfast.

this recipe is my mom-in-law’s recipe.  When she was visiting us she had made this paratha for breakfast so many times.

Missi roti is made by combining any kind of flour with some spices, greens, chopped onions. I have seen so many recipes for miss roti made by gram flour and whole wheat flour on net but I remember my mom-in-law making this by combining makki ka atta and whole wheat flour.

I have made this for our dinner and served with some yogurt and pickle on side. The way I like to eat paratha, you can also have this with any side dish or sabzi.

Missi Roti

Ingredients:

  • 2 cups Whole wheat flour, plus extra for dusting
  • 1  cups makki ka atta/ corn flour
  • 1 1/2 cups fresh methi leaves, washed and finely chopped
  • 1 green chilli, deseeded and chopped
  • 1 small purple/red onion, finely chopped
  • 1 tablespoon ghee to be added to the dough
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon chaat masala powder
  • 1/2 teaspoon degi mirch/red chilli powder
  • 1 teaspoon ginger garlic paste
  • 1/2 teaspoon carom seeds
  • warm water for kneading the dough
  • salt to taste
  • oil, for frying the roti

Method:

  • In the bowl of your stand mixer, combine all of your ingredients except the water and oil for frying.
  • Attach the dough hook to your mixer and start on a low speed. Slowly add water to the flour mixture. Gradually increase the speed to medium until a ball forms. If the dough does not release from the sides of the bowl, add some flour. If the dough is very dry and flour-y, add a small amount of water.
  • Once the dough forms into a ball, allow the mixer to knead for 4-5 minutes at medium-high.
  • After the kneading is finished, cover the dough with damp towel and allow to rest for 15-30 minutes.
  • Alternatively you can also knead the dough with your hands.
  • Once rested knead the dough for a minute and then divide the dough into 9 equal portions. Make rounded balls with each portion.
  • Heat a cast iron skillet on medium-high heat.
  • Take one dough ball at a time. Flatten it slightly and roll both sides in some whole wheat flour.
  • With a rolling pin, roll the balls into a circle of medium-sized roti about 5-6 inch in diameter.
  • Transfer the rolled out dough circle on the hot skillet. Cook  for about a minute on one side. Flip it over. Grease with oil on the top side.
  • After about a minute flip it over and grease oil on the other side. Cook both sides till brown spots appears on both the sides.
  • Serve it with some pickles and curd or with any Indian side dish.

Missi Roti

Advertisements

Yesterday, when we were just sitting and thinking what to make for dinner or should we go out to eat. Then hubby dear suggested to make some aloo paratha. Hubby loves any kind of stuffed paratha especially aloo paratha. Paratha with some yogurt and pickle…ahh, sounds bliss to me too!

But then I didn’t wanted to make same plain stuffed paratha. Hence this idea came into my mind to use some mint leaves and cucumber. Cucumber, why?? I saw my dear friend adding grated cucumber to thalipeeth (will have that recipe for you soon) which I liked. So I kneaded the dough with this two ingredients. As this was my first attempt, adding mint leaves to the paratha, I wasn’t sure about the end result. But as soon as I made one paratha and give it my son and saw him eating I Knew it must be really good and then followed his comment, ‘yummy mama’. Incidently that is the only word he knows to say after having some food, well I will take it.. 🙂  . But really the parathas were so good that you can eat just as is without any pickle or yogurt on side.

Ingredients:

  • 1 cup mint leaves, chopped
  • 1/2 cup grated seedless cucumber
  • 2  1/2 cups whole wheat flour
  • 1/4 cup yogurt
  • 2 clove of garlic, crushed
  • 1 inch ginger grated
  • 1 tablespoon white sesame seeds plus 1 more tablespoon for sprinkling
  • 2 green chillies( you can adjust according to your taste)
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon coriander powder
  • 2 tablespoon olive oil

For potato filling:

  • 1 medium Idaho potato
  • 2 tablespoon chopped mint leaves
  • 2 green chillies, chopped
  • 1 garlic cloves, crushed
  • 1/4 cup chopped white onion
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon coriander powder
  • 1/4 teaspoon garam masala powder
  • 1/4 teaspoon dried mango powder
  • 1/2 teaspoon oil
  • salt to taste

Method:

  • In a large mixing bowl combine flour with yogurt, grated cucumber, garlic, green chilli, ginger, sesame seeds, turmeric powder, coriander powder and olive oil. Knead it into a soft dough by adding little water. Once done keep the dough aside covered for 30 minutes or so.
  • Meanwhile pressure cook potato, peel and mash the same.
  • Heat oil over medium high heat, add onions, garlic, green chillies. Cook for 2 minutes. Add turmeric powder, coriander powder, garam masala powder and salt to taste and cook for another 1 minutes or until the raw smell of the spices disappears.
  • Add the mashed potatoes and mango powder to the masala and mix well and keep it aside.
  • Divide the dough into ball-sized portions and roll between your hands till they are smooth and without cracks.
  • Take this ball sized dough and make a small pouch to fill the stuffing and gently close the pouch by joining all the sides together.
  • Press this stuffed pouch in between your palms to flatten it,  and sprinkle some sesame seeds on top and roll it into circle about 5-6 inch in diameter.
  • Heat the griddle and fry the paratha by glazing the oil on the surface of the paratha. Repeat this for the other side of paratha too.
  • The paratha is done when both the side is golden brown.
  • Serve  with yogurt and pickles of your choice.

Rajma Paratha

Posted: July 19, 2010 by incidentalcooksuman in Indian Food, Paratha
Tags: , , , , , ,

Recipe Yields: 10-12 Paratha’s 

Rajma Paratha 

I know the name to the dish sounds strange but believe me when you try this recipe for paratha you will me amazed of the outcome it gives. Also, you do not have to think about any side dish to go with this paratha, just serve this with freshly home-made yogurt or the store one is good too. I got this recipe from my mom in law. She uses any kind of leftover dal or beans to make paratha the next day for the breakfast. What she does is knead the dough with the curry and then make paratha’s as usual . 

So, yesterday I had prepared Rajma curry for the dinner and I had some leftover of the same. So, decided to make this paratha for the breakfast. I hope you try out this recipe whenever you have some leftover dal or rajma curry and you are not in a mood to have the same curry again. 

Rajma Paratha

Rajma Paratha

 

For the rajma curry recipe: 

Click here 

Ingredients: 

  • 2 cups wheat flour
  • 1 cup rajma curry
  • 1/2 small red onion
  • 2 green chillies
  • 1/2 teaspoon ajwain
  • 1/2 teaspoon kalonji
  • 1/2 cup chopped fresh spinach leaves ( you can use methi leaves or coriander as well)
  • salt to taste( be careful while adding salt because the curry has already salt in it)

Preparation: 

  • Mix all the ingredients mentioned above with the wheat flour.
  • Knead the dough by adding rajma curry little at a time. You may have to use some water in the end to incorporate the dough fully.
  • Divide the dough into ball-sized portions and roll between your hands till they are smooth and without cracks.
  • Roll them into circles about 4-5 inches in diameter.
  • Heat the griddle and fry the paratha by glazing the oil on the surface of the paratha. Repeat this for the other side of paratha too.
  • The paratha is done when both the side is golden brown or crispy.
  • Serve it with curd and pickles of your choice.
  • OR just roll the paratha and eat it.
Rajma Paratha

Rajma Paratha

Aloo/Potato Paratha

Posted: July 14, 2010 by incidentalcooksuman in Indian Food
Tags: , , , , ,

Aloo/Potato Paratha

Aloo paratha is the staple food in every house in india. This stuffed paratha used to be there in my lunch box once in a week. I love to eat this just by rolling it in my hand with some pickle and curd. Sometimes I just eat it like that. I do not know about any body else but I never get bored with this food. So keep making this once in a while.  So, here’s goes the recipe for my version or to be precise my mom’s version of aloo paratha. I hope you make this and treat yourself.

Aloo/Potato Paratha

Aloo/Potato Paratha

Ingredients:

  • 3 cups whole wheat flour, kneaded
  • 2 large potatoes, boiled, peeled and mashed
  • 2 green chillies, de-vined and chopped
  • 1/2 teaspoon ajwain
  • 1/2 teaspoon turmeric powder
  • 2 garlic cloves, chopped and minced
  • 1/2 red onion, chopped
  • 1/4 teaspoon garam masala
  • 1/4 teaspoon red chilli powder
  • 1/4 cup chopped green coriander leaves
  • Salt to taste
  • Oil for greasing paratha

Preparation:

  • Knead dough as you do it to make roti’s and keep it in a fridge for sometime, so that it gets little easier to handle the dough while stuffing.
  • Boil the potatoes in pressure cooker for 2 whistle and let the cooker cool down and then open the lid.
  • Take out the potatoes from the cooker and let it cool down enough for you to handle with hand.
  • Peel it and then mash the same.
  • To the mashed potatoes, add onions, green chillies, red chilli powder, garlic, turmeric powder, ajwain, garam masala powder, salt to taste and coriander leaves.
  • Mix everything well using your hand. Stuffing for aloo paratha is ready.
  • Divide the dough into ball-sized portions and roll between your hands till they are smooth and without cracks.
  • Take this ball sized dough and make a small pouch to fill the stuffing and gently close the pouch by joining all the sides together.
  • Press this stuffed pouch in between your palms to flatten it, so that you can roll it into circle.
  • Heat the griddle and fry the paratha by glazing the oil on the surface of the paratha. Repeat this for the other side of paratha too.
  • The paratha is done when both the side is golden brown or crispy.
  • Serve it with curd and pickles of your choice.
Aloo/Potato Paratha

Aloo/Potato Paratha

Sattu ka Paratha

Posted: April 16, 2010 by gigagyaan in Indian Food
Tags: , , , ,
One of my favourite paratha is Sattu ka Paratha or Bhabhari which I used to have a lot during my childhood days. My mom used to serve this with dahi/yogurt, pickles and choka of poatao or egg plant. I will share the recipe for the choka soon. Sattu is the ground form of roasted kala channa(Bengal gram).
Its hard to find sattu in Indian stores, so I got roasted black channa and took out the skin of it which comes out easily and grind it in the  mixer and sieve it so that we have fine smooth powder.
And you can use it as sattu.
Sattu Ka Paratha

Sattu Ka Paratha

Ingredients
For stuffing/filling
  • 2 cups roasted black channa Powder/Sattu
  • 3 cloves garlic, finely chopped
  • 1 small red onion, finely chopped
  • 4 green chillies, finely chopped
  • 1/2 cup coriander leaves, finely chopped
  • 1 tablespoon lime juice
  • 1 tablespoon Ajwain
  • 1 Tablespoon Kalonji
  • 2 Tablespoon mango pickle/mixed pickle mashed
  • 2 Tablespoon olive oil/mustard oil
  • Salt to taste
For dough
  • 3 cups wheat flour
  • 1/2 cups wheat flour for dusting
  • vegetable oil to galze the paratha’s
PREPARATION:
  • Make a dough from Wheat Flour.
  • Mix all the ingredients of the filling with the sattu and add bit of water to the sattu to make it moist and easy to stuff.
  • Divide the dough into ball-sized portions and roll between your hands till they are smooth and without cracks.
  • Take this ball sized dough and make a small pouch to fill the stuffing and gently close the pouch by joining all the sides together.
  • Press this stuffed pouch in between your palms to flatten it, so that you can roll it into paratha.
  • Heat the griddle and fry the paratha by glazing the oil on the surface of the paratha. Repeat this for the other side of paratha too.
  • The paratha is done when both the side is golden brown or crispy.
Serve it with curd and pickles of your choice.

Palak Paratha

Posted: April 16, 2010 by gigagyaan in Indian Food
Tags: , , , , ,
Receipe Yield: 2-3 servings
My mom used to make this kind of paratha’s with every green leafy veggies she can b’coz we were very picky eater, so she used to knead the dough with the leaves. Its very easy and it take very little time.
Palak Paratha

Palak Paratha

INGREDIENTS
  • 1 bunch spinach, wash and  finely chopped
  • 1/2 cup coriander leaves finely chopped
  • 1 Small red Onion, finely chopped
  • 3 green chillies, finely chopped
  • 1 Tablespoons Tumeric powder
  • 1 teaspoons chilli powder
  • 1 Tablespoons ajwain(carom seeds)
  • 1 Tablespoons Kalonji(black onion seed)
  • 3 1/2 cups wheat flour
  • 1/2 cups golden raisins
  • 3 Tablespoons Olive oil n more to galze the paratha while cooking
  • Salt to taste
DIRECTIONS
  • Add the finely chopped spinach leaves, coriander leaves chopped red onions and green chillies.
  • Add Red chilli powder, turmeric powder, ajwain(carom seeds), Kalonji(black onion seed), rasins and salt to taste.
  • Mix all these ingredients together. You will see the spinach quantity will be reduced to half.
  • Now add the wheat flour to the mixture and mix all this together.
  • Add olive oil to this mixture so that you get soft paratha’s.
  • While kneading the dough you have to be careful with the water b’coz spinach is going to release lots of moisture, so start with very less of water and add if you need more.
  • Knead to form a dough.
  • Keep the dough in the refrigerator for atleast 30 minutes.
  • When you are ready to make paratha’s divide the dough into small equal-sized portions and roll between your hands till they are smooth .
  • Roll out the paratha’s in circle.
  • Heat the griddle and fry the paratha by glazing the oil on the surface of the paratha.
  • Repeat this for the other side of paratha too. The paratha is done when both the side is golden brown or crispy.
Serve it with curd and pickles of your choice.