Indian roti

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Indian Roti

Three Indian methods of making Roti are prevalent – by rolling the dough of dough on a plate, beating it with the palms of both hands, and raising it by applying water to the hands. These are called Hath Pathi, Thali Roti and Pani Pathi respectively.

The dough should be churned before rolling the dough on the chakla, but most housewives make rati only with the flour of the flour. Palethan should not be taken too much and the dough that makes the bread is neither too thin nor too hard. Add water if it is thick and add more flour if it is more bitter.

Then bake bread with both. In the first time, the roti was left slightly less than one side and it was then baked on the coals. This can also be done on gas and electric stove.

There are different practices of bread in different provinces of India like Phulka, Chapati etc.

Generally, roti is made from wheat flour and in general Indian bread is made twice or thrice a day. In addition to wheat flour bread, barley bread, missi roti, corn bread, gram bread, millet bread, urad bread, jowar bread, wheat and moong bread, satanje bread are also made.

This is how many types of flour bread are made, but in addition to plain bread, stuffed bread is also very popular. Just as a variety of things are filled in Kachori, similarly many things are also filled in the roti. Bharam roti is made by filling gram, moong, urad, fenugreek, potato, cabbage, radish, onion, cheese etc. Many times, housewives also skillfully knead their cooking in the flour by making the remaining vegetable, lentils, rice or khichdi in the house. Onion, green chilli, green coriander and stuffed parathas are nutritious and delicious which can be served for breakfast. You can also add finely chopped green leaves such as spinach, fenugreek, bathua, green coriander, mint, green onion etc. according to the season and availability.

Sprouted Coral Roti

Ingredients: wheat flour 300 grams, onion 100 grams, sprouted coral 250 grams, red chilli powder two teaspoons, salt as per taste, green chillies 4 small, coriander leaves 50 grams, garam masala powder 1 teaspoon, mango powder one and a half teaspoons.
Method: Mix water in flour and knead it and keep it for some time. Cook the sprouted coral in a little steam and mash it. Make small round balls. Fill the mixture in them and make pedas again and roll the roti. Heat the griddle and cook the roti on the griddle. When cooked from one side, cook till the other side is golden brown. Serve hot

Stuffed Methi Roti

Ingredients: wheat flour 250 grams, salt as required, fenugreek 100 grams, a little bit of dry flour for rolling, coriander one teaspoon, red pepper one teaspoon.
Method: Combine wheat flour, fenugreek and all the ingredients and knead the dough. Cover the dough with muslin cloth for half an hour and then knead again. Make small round balls by applying dry flour. Cook the roti by heating the griddle. When cooked from one side, turn and bake from the other side as well. Serve hot

Methi Paratha

Ingredients: 250 grams wheat flour, 100 grams fenugreek, a pinch of coriander, a pinch of red chili, salt as per taste. Method: Put salt in wheat flour and knead it and keep it aside. Now mix all the spices in the fenugreek and mix it well. Now make a loaf of bread, fill the mixture on it and roll it a little in the shape of samosas and give it a shape of paratha. Now add light oil on both the sides and fry it very hard and serve hot.

Note: If you want, apply oil on the bread otherwise not.

Gourd paratha

Ingredients: 250 grams fresh gourd, half a bowl of flour, powdered spoon black pepper, half a teaspoon red chilli powder, a pinch of turmeric and asafoetida, salt as per taste, green coriander.
Method: Knead the dough first. Peel the gourd and grate it, squeeze out the excess water by hand and mix the above spice ingredients. Now take small dough of flour and roll out two different rotis. Place one spice on a roti as needed and place the other roti on it and stick it by hand and roll it. Give Bake the roti on a hot griddle like a paratha from both the sides and serve with tomato sauce or chutney.

Missi roti

Ingredients: wheat flour half bowl, black gram flour quarter bowl, soybean flour quarter bowl, celery two pinches, roasted cumin seeds one teaspoon, ground pepper two pinches, capsicum finely chopped one small spoon, green finely chopped coriander spoon.
Method: Mix all three types of flour and put all these ingredients in it. Then add water and knead it well. Make small loaves and bake thick rotis. Low Fat Missi Roti is ready. It is also very nutritious. While missi roti looks more delicious with ghee or butter, it is used less in low fat food. However, if you want to heart, then apply a little ghee and taste and eat it.

Delicious corn roti

Ingredients: 1 cup maize flour, 1 boiled potato, salt as per taste, 1/2 tsp ginger and green chilli paste, 1/4 cup cheese (grated), hot water as required.
Method: Mash the potatoes well. Mix mashed potato, salt, ginger, green chilli paste in maize flour and knead soft dough with the help of warm water. Make its dough and roll it like a roti. Place the rolled bread in a greased baking tray and bake it in a hot oven. Similarly, bake all the rotis. When serving, spread a little of the bread and grill it in the hot oven until the cheese melts. Serve the baked and delicious cheese corn roti hot with desired sauce.

Chestnut Roti

Ingredients: Kuttu flour = 200 grams, boiled potatoes = 3-4, green chilies finely chopped = 2-3, rock salt = according to taste, finely chopped coriander = 2 tablespoons, oil for frying.
Method: Sieve the flour of Kuttu in a sieve. Mash the potatoes and mix them in the flour. Add finely chopped green chillies, rock salt and green coriander and mix. Now knead this flour by adding water as required. Spread the prepared dough by applying oil in your hand and making small dough. Heat oil in a pan, add puri and cook it. Serve with hot Poori Potato Sabzi or Raita.

Dal puri

Ingredients: Dough for Puri = Wheat flour = – (2 cups), curd = 2 tbsp, parsley = 3/4 tbsp, salt = as per taste, oil = 1 tbsp. For lentils moong dal = ¾ cup, green chillies = 2-3, green coriander = ½ bowl, ginger = 1 inch piece, coriander = – 1 teaspoon, salt = as per taste, oil = for frying. Method: After cleaning moong dal, wash and soak it in water for 2 hours. Wash the soaked moong dal once again. Mix the moong dal, green chillies, green coriander and ginger in the mixer without adding water or grind it with very little water. Add coriander powder and salt to the paste and mix well. Sieve the flour in a vessel, mix yogurt, parsley, salt and oil in the flour and knead soft dough with the help of lukewarm water. Cover the dough and keep it for half an hour. Take some flour and make dough. Roll out the dough with the dough. Spread evenly on the rolled poori with a small spoon of paste. Put oil in the pan and heat it. Put the whole of the lentils in hot oil. The surface of the lentils should remain on the bottom of the oil. . When the surface of the lentils turns light brown and the poori is full then fry it till it turns brown. Dal Dal is ready. Serve hot dal with whole pea potatoes, pea paneer or any vegetable you like.

Spinach Puri

Ingredients: Spinach = 250 grams, maida = 500 grams, garam masala = 2 tablespoons, green chillies = 3-4, salt = oil to fry, as per taste. Method: First boil the spinach lightly. Grind the zucchini spinach and green chillies in a grinder. Pour a little ghee in the pan and cook it on low flame and dry it. Now knead softly by giving 2 tablespoons of moya in maida. Make 25 pieces of it. Fill the back of the spinach ball and fry it thinly. Serve with hot potato vegetable or tomato sauce.

Beck Puri

Ingredients flour = 100 grams, oil = 1 tsp, salt = as per taste. Method: Mix salt and oil in flour and knead stiff with the help of water. 6. Make a small dough of 6 and roll it completely. Stir the rolled pooris in a baking dish. Bake 10 minutes in a hot oven at 200 degrees centigrade. Remove and serve with the vegetable.

Amritsari Kulcha

Ingredients: wheat flour = 2 cups, gourd = = cup, low-fat yogurt = ½ cup, ground turmeric = ½ teaspoon, ground chili = ½ teaspoon, oil = 1 teaspoon, salt = as per taste. Method: Knead a soft dough by mixing all the ingredients. Use water only if necessary. Divide the dough into fifteen equal portions. Then roll each portion into a five inch diameter. Fry thepla in a non stick pot till it becomes light golden on both sides. Hotly

Gujarati thepl

Ingredients: Maida = 1 cup, baking powder = ½ teaspoon, baking soda = 1 pinch, sugar = 1 teaspoon, salt = 1 teaspoon, oil = ½ cup, yogurt = ½ cup, water = ¾ cup. Method: Mix flour, sugar, baking soda, baking powder and a little oil and knead the dough with curd, if necessary, add water. Dough should not be too hard. Cover with wet cloth for 2 hours. Heat the grill at high temperature. Make 8 balls of dough and spread it by hand and apply some oil on one side. Now grill it. Serve with butter, chickpeas and pickles.

Bikaneri Chana Dal Paratha

Ingredients: Maida = 500 grams, salt = as per taste, red chili powder = as per taste, oil = 200 grams, coriander powder = 1/2 teaspoon, gram lentils = 250 grams, garam masala = ½ teaspoon.
Method: Mix salt and two teaspoons of oil in the flour. Add water and knead it. Knead the dough slightly soft. Soak chana dal in water for 6 hours. Boil it in the pressure cooker with a glass of water. Set up a city. Remove the water and grind the lentils in a grinder. Put two spoons of oil in a pan and heat it. Put the dal mixture in it and cook it for three to four minutes. Add all the spices to it. When this mixture cools down, fill it in flour and roll it thin like a papad. Now bake it. To make the paratha soft, make it an hour before serving. Serve it with aloodomam masala, chutney and raita.

Double decker paratha

Ingredients: flour = 4 cups, oil = 2 teaspoons, salt = ½ teaspoon, for carrot stuffing, cumin = 1 teaspoon, carrot kasi = 3, green chilli finely chopped = 2, nimbuka juice = 1 teaspoon, ghee = 1 teaspoon. , Salt = according to taste. For the filling of green peas:, peas boiled and mashed = 2 cups, cumin = 1 teaspoon, green chilli finely chopped = 2, green coriander finely chopped = 1 teaspoon, ghee = 1 teaspoon, salt = according to taste, ghee = to fry for . Method: Add flour, ghee, salt and knead with lukewarm water. Set aside for 1 ½ hours. For carrot filling, heat ghee in a vessel and add cumin seeds and roast it. Add carrot, chilli, salt, lemon juice and cook for 2 minutes, covered. For the filling of peas heat the ghee and fry them by adding cumin seeds. Add peas, chillies, coriander and salt and fry it and cover it for 1 minute. Divide the dough into 21 portions and take their rotis. Bake 7 rotis lightly on a pan. Now spread the carrot mixture on top of a baked roti, place the sakhi roti on it and spread the pea mixture on it and keep it on top of it without pressing it and close it. Grease the double decker parathas with ghee and serve hot on both sides.

Cabbage filled envelope paratha

Ingredients: flour = 1 cup, oil for moyan = 1 big spoon, salt = 1/4 tsp, to bake paranthas = refined oil, cabbage finely chopped = 1 cup cooked, paneer = 1 big spoon, roasted gram. Dough = 1 tsp, parsley = 1 tsp, finely chopped coriander leaves = 1 tbsp, coarsely ground black pepper = 1/2 tsp, salt = as per taste. Method: Mix the flour with the moen and salt and make a soft smell with water. Cover the dough for 15 minutes. Boil half a teaspoon of salt on the cabbage and leave it for 10 minutes. Add cottage cheese, gram flour and remaining ingredients to it. Make 8 dough balls. Belong a ball a little less and longer, leaving 2 inches in length. Put 1 big spoonful of stuffing in the middle of the remaining half of the rolled bread and cover it with the remaining portion of the bread. Press the edges with the help of water. Close the open piece of bread from the 2 inch bread left over, that is, roll the bread like an envelope. Bake the enveloped paratha by applying oil on the hot griddle. Serve it hot with carrot, ginger pickle.

Rumali roti

Ingredients: wheat flour = 1 ½ cup, maida = 50 grams, baking powder = ½ tsp, oil = 2 tablespoons, water = to knead. Method: Mix the flour, maida, salt and baking powder and sieve. Add oil and mix and add water and knead softly. Keep in mind that the flour of Rumali bread should be flexible. Now cover the dough with fine cotton cloth and keep it for half an hour. Make small dough balls of this dough and roll out thin rotis (like tissue paper) on a hot pan and serve hot.

Tandoori Roti

Ingredients: Wheat flour = 2 cups, salt = as per taste, ghee = 1 teaspoon, hot water. Method: After adding salt to the flour, cover the soft dough with hot water for half an hour. After half an hour, make dough balls and apply some ghee on your hand and roll it thick into a 5-6 inch round. Place these loaves on a baking tray in the oven and roast them until they become light brown. Serve with vegetable or lentils by applying ghee on hot rotis.

Maize Roti

Ingredients: maize flour = 2 cups, wheat flour = ½ cup, oil = 1 teaspoon, salt = hot water as per taste. Method: Mix maize flour oil and salt well. For kneading the dough, heat the water lightly. Knead by adding a little water by hand and keep rubbing for 10 minutes. Make dough of dough and roll it by hand. Bake slightly on a hot griddle. Place it on the flame and roast it till it becomes red. Serve with mustard greens by adding ghee to the hot corn bread. You can also add a little fenugreek leaves to the maize flour.

Paneer sabudana paratha

Ingredients: sago = 2 cups, groundnut ground = 1 cup, chopped green chilies = 3-4, chopped coriander = 2 tablespoons, boiled and mashed potatoes = 250 grams, rice flour = ½ cup, flour = 1 cup, butter = 2 teaspoons, cumin powder = 1 teaspoon of cottage cheese = 100 grams, salt = according to taste. Method: Wash and soak the sago for 2 hours. Remove the water. Knead all the ingredients except the butter. Roll the paratha in a little shape on a plastic paper. Heat the non-stick pan and roast the prepared paratha with the help of butter. Serve with potatoes or curd.

Lacha Paratha

Ingredients: flour = 3 cups, salt = as per taste, oil for moyan = 2 tablespoons, oil = for frying. Method: Mix flour, salt and oil in a vessel and knead it with the help of water. Make small balls from the dough and roll it out. Now apply oil on it and roll it in length. After flattening the roll lightly, apply oil on it and make a ball while rolling. Roll it out with the help of flour and roast it with ghee or oil on a hot pan. Serve with curd or chutney.


Ingredients Maida = 3 cups, oil = 1 teaspoon, butter = 2 teaspoons, yogurt, salt = as per taste, baking soda = ½ teaspoon,
Hot milk = little bit. Method: Mix flour, butter, yogurt and oil in a vessel and mix well. Add warm milk and knead soft and cover it with a cotton cloth and keep it for 5-6 hours. Now make small balls of it. If necessary, apply a little dry flour and roll it in a triangular shape. Bake in the oven, top it with butter and serve with hot naan vegetable.

Three Colored Pooris (Holi dishes)

Ingredients: flour = 3 cups of ghenhu, spinach = 1 bunch, beet = 1 medium sized salt = little bit, oil = to fry. Method: Wash and grind spinach. Also grind the beetroot. Divide the dough into three parts. After adding salt, knead one part flour with water. Now add ground spinach and some salt to the other side and knead it. Knead the third part by adding salt and powder. Make long dough balls of all three types of flour. Now wrap those balls together like braid. Make small balls of the prepared dough and roll the pooris and fry them in hot oil. Serve with hot vegetables and three
Enjoy the colored puris.

Spinach paratha

Ingredients Spinach = 2 cups, green chillies finely chopped = 2-3, flour = 4 cups, salt = as per taste, oil or ghee. Method: Wash the spinach and put salt in hot water and keep it covered for 2 minutes. Remove from water, add cold water and filter. Grind spinach and make it puree. Mix all the ingredients and keep them covered for ten minutes. Heat the griddle. Make a paratha with the prepared flour and roast it on the hot pan with the help of ghee or oil. When roasted on one side, turn and roast. Serve hot parathas with curd and chutney.

Raja paratha

Ingredients Maida = 250 grams, Ghee = 1 teaspoon, Salt = As per taste, Baking powder = 1 pinch, Cashew = 50 grams, Ghee = To roast. Sieve the fine flour with salt. Add baking powder and ghee to it and knead it with lukewarm water and keep it for half an hour. Grind cashews. Prepare 10-12 dough balls. Roll a dough with dry flour a little bit, fill cashew nuts in it and close it well and apply dabbara soaked flour and roll the paratha. With the help of ghee, heat the griddle and prepare the Kara Paratha by pressing it on low flame. Likewise prepare all the parathas. Serve with silk cheese and enjoy.

Spicy paratha

Ingredients: flour for flour = 2 cups, melted butter = 2 tsp, milk = 4 cups, salt = as per taste, ghee or oil for cooking. Mixed vegetables for filling = 2 cups, onion finely chopped = 1, allu boiled = 1, green chili chopped = 2, red chili powder = ½ teaspoon, garam masala powder = ¼ teaspoon, chopped coriander = 2 teaspoons, salt = As per taste Add salt and sieve the flour. Mix all the ingredients and rub the flour. Prepare 8-10 tablets of prepared flour. Heat the ghee and roast it for one minute. Mix the remaining ingredients and cook for a while and refrigerate. Roll out the chapatti of flour and roast it on both sides on a small pan. Place a little mixture in the middle of the prepared chapati and take the envelope-like mode. In this way make all the parathas. Roast the prepared parathas on both sides with the help of ghee or oil. Serve hot parathas with curd.

Maize Baati

Ingredients: 5 grams of corn meal, 8 grams of wheat flour, 5 grams of chickpea chickpea, a pinch of salt, pav spoon baking powder, a pinch of soda, 10 grams of curd, half a teaspoon of water, 5 grams of carrots, 10 grams of egg white. Method: Knead with maize flour, wheat flour, chickpea gram, baking powder, salt and soda water. Make laps by mixing egg, curd and water. Add the laps to the grated carrots. Now make a thick dough of kneaded dough and mix the carrot mixture in it and bake for 20 minutes at 350 degrees Fahrenheit. Maize Baati is ready

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