Special Roti Recipes and Roti Variations

Aloo ka Paratha - Potato Paratha

For the Paratha dough:

2 cups flour
1 tbsp. fat (oil or ghee)
salt to taste
water to knead

Mix all ingredients except water. Add a little at a time and form a soft pliable dough. Keep for 30 minutes before using. Always keep covered with a moist cloth, and see that the cloth is kept moist. One paratha requires a pingpong ball sized lump of dough. For rolling, use dry flour as in phulka, etc., to roll easier. Dust the roti with dry flour now and then.

Main Ingedients

2 large potatoes boiled and peeled
4-5 green chillies finely chopped
1/2 tsp. ginger grated
4-5 garlic flakes crushed
1 tbsp. coriander leaves chopped fine
1/2 tsp. turmeric powder
salt to taste
1 tbsp. oil
oil for shallow fry

Mash the potatoes. Heat 1 tbsp. oil in a heavy pan. Add ginger, chilli, garlic, stir. Add coriander, potatoes and other ingredients. Mix well. Roll a thick roti about 4" diameter. Place a tbsp. of filling at centre. Brings the ends to the centre from 4 or 5 points. Overlap ends so they do not leave an opening. Press gently.

Dust with dry flour, proceed to roll to 6" diameter. Heat a heavy griddle(tava), place paratha on it. Allow one side to cook have brown golden patches. Turn repeat for other side. Drizzle some oil and flip. Drizzle oil on other side. Sizzle till done. Serve hot with tomato ketchup, chutneys or pickle or just plain fresh curds.

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Kerala Parotta

Serves about 16-20 parottas

Maida - 4 cups
Oil -1/2 cup
Salt- 1 1/4 tsp
Mix to form a cream:

Vanaspathi - 5 tsp
cooking soda- 1 tsp
baking powder -2 pinches
rice flour- 2 tsp
(Mix the above ingredients with fingers till it becomes smooth and creamy)


Mix Oil and salt to the flour till it blends well. knead to a smooth dough with just enough water. Keep covered for about 3 hours. Pat and knead well agan so that the dough becomes elastic. Mix other ingredients so that it forms a cream before half an hour to start.

Make balls from the dough and roll the balls like youmake chapathis, using maida for dredging. Spread the cream on top of each chapathi evenly. Fold it in pleats like in a saree and then make it into a ball.

Make all the balls the same way. Pat each ball into a thick paratha and fry on a hot tava with enough oil. Loosen the layers just after removing each parota from the fire by patting on the sides with a towel or by hand. A word of caution while patting the sides by bare hands. Serve hot.

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Missi Roti

1 cup besan (gram flour)
1 cup atta (whole wheat flour)
2 tbsp oil or ghee
1 tbsp kasoori methi (dry fenugreek leaves)
1/2 tsp salt
1/2 tsp red chilli powder
1/2 tsp jeera (cumin seeds)
a pinch of hing (asafoetida)
a pinch of haldi (turmeric powder)

Mix all the ingredients. Add enough water to make a dough of rolling consistency.

Cover it and keep aside for half an hour. Make small balls and roll them slightly thicker than the usual chapati.

Cook on hot tawa with or without oil or in a hot tandoor
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Mixed Vegetable Roti

Rice flour - 2 cups
Finely grated vegetables - carrot, beans, cucumber,bell pepper and onion, one each
Jeera - 1/2 tsp
Green chillies - finely chopped
Coriander and curry leaves - finely chopped
1/2 cup fresh coconut -finely grated (optional)
Salt according to taste
Oil

Note : Quantity of flour and vegetables depends on number of people.


Mix the grated vegetables, jeera, green chillies and the curry /coriander leaves in a large bowl. Add rice flour and salt to this mixture till it becomes a soft dough. You can add a little water if it isn't soft enough, but usually the juices from the grated vegetables will be enough to form the dough.

Knead the dough a little bit to mix properly and shape it into small balls. Coat a non-stick pan with a few drops of oil. Place one small ball on the pan and slowly press it into a round-shaped roti.

This roti should be thin like a chapati. Make a few holes on the rotti with your index finger. Place this pan on the stove under medium heat. When the rotti gets cooked (it changes color from white to golden brown), turn it over with a non-stick handle.

This part is a bit tricky because the roti will stick to the pan if the non-stick has worn off or there isn't enough oil coated on the pan. Remove the rotti from the pan, serve hot with pickle, chutney, sugar or spicy powder
and butter/ghee.

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Onion Kulcha

Serves about 8 Kulchas

For the filling

Grated Onion -4 Cups
Oil -5 Tblsp
Salt -1 tsp
Tomato sauce- 3 tsp
chilli sauce-1 tsp
red chilli powder- 1/2 tsp


Heat oil in a deep curved pan and fry grated onion till golden brown and the oil seperates. Mix all other ingredients and remove from fire. stuff 1 0r 2 tbsps of filling for each of the kulchas. Fry on a hot tava using little oil for frying both side. Press well and drain on tissue paper. Serve hot with tomato sauce or raitha.

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Potato - Carrot Paratha

• Wheat flour-2 cups
• Ghee-1/2 cup
• Potato-2 big
• Carrot-1
• Coriander powder, cumin powder-1 tbsp
• Ginger, green chillies, coriander leaves-little



Boil the potatoes and peel the skin. Scrape the carrots. Grind the ginger, green chillies and coriander leaves. Mix the potatoes, carrots, salt, turmeric powder, garam masala powder, coriander powder, cumin powder. Mix this very well. Also add the ground chilly paste to the above filling.

For the dough

Mix wheat flour and hot water and little oil to make like chapathi dough. Do it like chapathis and keep the potato filling at the centre and close it and again roll it into chapattis but should be little thick. Put these parotas in the hot tawa and the delicious parathas will be ready in minutes.

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Rava Roti

Serves about 10-12 rotis

Fine rava-2 cups
water-2 cups
salt - 1 1/2 tsp
asafoetida- a pinch
green chillies -7
peeled small onions - 1/2 cup
finely chopped coriander and curry leaves - 1 1/2 tblsp
Oil for frying.
For seasoning:

mustard seeds 1/4 tsp
bengal gram dhal 1 tsp


Grind green chillies along with salt and asafoetida. Heat oil in a deep pan, add the easonings and pour water. When the water comes to boiling, reduce the flame and mix rava by stirring continously. Remove from fire and allow it to cool down. Mix green chilli paste, finely cut small onion, sour curd and coriander leaves. Knead to a thick dough. Make balls and pat on a wet cloth or polythene(plastic) sheets to thick rotis. Heat a tava and fry rotis with enough oil on both sides. Serve hot with chutney or sauce.


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Rice Roti or Akki Roti from Karnataka


Rice flour- 2 cups
Grated frsh coconut- 2 tblsp
green chillies- 7
Cut coriander leaves- 1 Tblsp.
Finely chopped onions- 1/4 cup
Salt Oil for frying
Warm water to mix the dough
Grind coconut and green chillies to a fine paste and mix with all other ingredients to the flour.Sprinkle warm water and knead to a hard dough. Take a thin pan and pat little dough on top of the pan.

Put few holes in the centre using your fingers, add oil in and around the holes and then place the tava on fire. Close with a lid and fry on medium flame carefully turning the pan for even heating. When the roti becomes crisp carefully remove it from the pan using a thin ladle. serve hot with chutney.

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Spicy Chapathi


4-5 Chapatis
Oil to fry
Salt to taste
Red Chilli powder
Chat masala

Cut the chapatis into long strips. (Use a pair of scissors).

Fry them in oil till deep brown.

Lay these fried strips on tissue paper. Apply salt, chilli powder and chat masala to these strips.

You can also use grated cheese. Serve with tomato sauce. Serve hot.

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Spicy Chapathi

4-5 Chapatis
Oil to fry
Salt to taste
Red Chilli powder
Chat masala

Cut the chapatis into long strips. (Use a pair of scissors).

Fry them in oil till deep brown.

Lay these fried strips on tissue paper. Apply salt, chilli powder and chat masala to these strips.

You can also use grated cheese. Serve with tomato sauce. Serve hot.

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Stuffed Parathas

For the Dough:

2 cups flour
1 tbsp. fat (oil or ghee)
salt to taste
water to knead

Mix all ingredients except water. Add a little at a time and form a soft pliable dough. Keep for 30 minutes before using. Always keep covered with a moist cloth, and see that the cloth is kept moist. One paratha requires a pingpong ball sized lump of dough. For rolling, use dry flour as in phulka, etc., to roll easier. Dust the roti with dry flour now and then.

For the Fillings:


1. Potato - Boil potatoes, mash, add salt and chili to taste. Add Garam Masala and mango powder.
2. Radish - Grate one large Diakon Radish, add salt and leave for 1- 2 hours. Squeeze out all the water, add grated ginger, chili, and pomegranate seeds.
3. Cauli flower - Grate cauliflower, add salt, pepper, garlic, and Garam Masala.

Roll out 2 small chappati's. Place filling on one, cover with the second, seal edges and cook as below just like a plain Paratha:

For the Paratha:

1 cup wheat flour
Ghee
Water

Make chappati dough. Divide into 6 parts and make balls. Flatten and roll each. Spread ghee over them and fold. Roll again. Heat the paratha on a griddle like you would a chappati, but spread some ghee over the top side. Turn and spread ghee on the other side. Fry until the bottom is crisp and golden, then turn and fry the remain ing side. Repeat with all six. Serve at once, since they lose crispness if stored.


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