Category: Chapati Recipes

Paratha

Paratha

Paratha: its traditional south Asian dish. Paratha’s are made from all purpose flour. Gujarathis’ made chapatti by adding salt and oil to the dough while punjabi’s wont add.The fried version of paratha is called poori.Stuffed parathas also made by stuffing carots eggs, potatoes,…according to their individuaval preferences.its very healthy dish.


Ingredients:

All purpose flour–1 cup

Water

Oil


 Preparation method

  1. Take the flour in a large mixing bowl,add oil and normal water.
  2. Add less water at a time and start to mix the flour to form the  dough.
  3. We need the dough to be soft, so add less water at a time.
  4. To make a smooth, soft dough. Knead well For the 8-10 minutes, adding a little flour if the dough is too sticky.
  5. Continue the process till you get the right consistency of the dough.
  6. Once you’ve got the dough to the right consistency, cover with a damp cloth and keep it aside for15 mins.
  7. Divide the dough into small portions of evenly size.
  8. Roll these portions into balls between your hands till they are smooth and without cracks.
  9. Very lightly flour a rolling board and roll each ball into a thin circle. Spread oil.
  10. Cut into tiny strips and arrange it. Stretch it to expand.
  11. Roll it as circles from both the sides, place one circle on the top of the other and roll it to thick circle.
  12. Heat the pan on a medium flame.
  13. Place the roti on the pan, when the colour changes flip over to the other side. When you see the balck spots on the opposite side again flip over it.
  14. Press it gently with spacula. This will help the roti to puff up.
  15. Remove it and loosen the roti. Serve it hot.

 

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Egg Chapati(Roti)

Egg Chapati

 

Chapati is traditional south Asian dish prepared almost everyday. Chapati(also known as roti)  are made from whole wheat flour(atta), it means flattened round. Gujarathis’ made chapatti by adding salt and oil to the dough while punjabi’s wont add.The layered and fried version of chapatti is called paratha and poori. Stuffed parathas also made by stuffing carots eggs, potatoes,…according to their individuval preferences.its very healthy dish. Egg chapati is similar delicious dish.It is very easy to prepare and picnic/ travel time recipe.


 Ingredients:

Whole wheat flour-1 cup

Water

Oil

Egg-1 egg per chappathi

Onion-1

Tomato-1

Green chillies-2

Coriander leaves

Salt to taste

Pepper as needed


 Preparation method

  1. Take the flour in a large mixing bowl and add normal water.
  2. Add less water at a time and start to mix the flour to form the dough.
  3. We need the dough to be soft, so add less water at a time.
  4. To make a smooth, soft dough. Knead well for 8-10 minutes, adding a little flour if the dough is too sticky.
  5. Instead of water, you can also use yoghurt or milk. This makes rotis really soft.
  6. Continue the process till you get the right consistency of the dough.
  7. Once you’ve got the dough to the right consistency, cover with a damp cloth and keep it aside for 15 mins.
  8. Divide the dough into small portions of evenly size.
  9. Roll these portions into balls between your hands till they are smooth and without cracks.
  10. Very lightly flour a rolling board and roll each ball into a thick circle.
  11. Heat the pan on a medium flame.
  12. Place the roti on the pan, when the colour changes flip over to the other side. When you see the balck spots on the opposite side again flip over it.
  13. Press it gently with spacula. This will help the roti to puff up.
  14. Whisk the eggs add chopped onions, tomatoes, green chillies, salt and pepper.
  15. Pour it into the tawa and spread like a omelette.
  16. Place the cooked roti on the top  press it gently and cook it for few mins.
  17. Flip it to the other side and cook gently.
  18. Egg chappathi is ready.
  19. Garnish it with fresh coriander leaves and serve it with raita.

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Rumali Roti

Rumali Roti


 Ingredients

Whole wheat flour-1 cup

All purpose flour-1/2 cup

Water

Oil


Preparation method

  1. Take the flours in equal amounts in a large mixing bowl  and add normal water.
  2. Add less water at a time and start to mix the flour to For them a dough.
  3. We need the dough to be soft, so add less water at a time.
  4. To make a smooth, soft dough. Knead well For the 8-10 minutes, adding a little flour if the dough is too sticky.
  5. Instead of water, you can also use yoghurt or milk. This makes rotis really soft.
  6. Continue the process till you get the right consistency of the dough.
  7. Once you’ve got the dough to the right consistency, cover with a damp cloth and keep it aside For the 15 mins.
  8. Divide the dough into small portions of evenly size.
  9. Roll these portions into balls between your hands till they are smooth and without cracks.
  10. Very lightly flour a rolling board and roll each ball into a thin circle.
  11. Spread little oil and rice flour on the top of circle and place the other circle and roll it to make thin rotis.
  12. Heat the pan on a medium flame.
  13. Place the roti on the pan, when the colour changes flip over to the other side. When you see the balck spots on the opposite side again flip over it.
  14. Press it gently with spacula. This will help the roti to puff up.
  15. Remove it and separate the thin soft rotis.
  16. Brush butter and serve it hot.

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poori


Ingredients

Whole wheat flour/All purpose flour-500gms

Water

Oil


Preparation method

  1. Take the flour in a large mixing bowl  and add normal water.
  2. Add less water at a time and start to mix the flour to For them a dough.
  3. We need the dough to be soft, so add less water at a time.
  4. Instead of water, you can also use yoghurt or milk. This makes pooris really soft.
  5. To make a smooth, soft dough. Knead well For the 8-10 minutes, adding a little flour if the dough is too sticky.
  6. Continue the process till you get the right consistency of the dough.
  7. Once you’ve got the dough to the right consistency, cover with a damp cloth and keep it aside For the 15 mins.
  8. Divide the dough into small portions of evenly size.
  9. Roll these portions into balls between your hands till they are smooth and without cracks.
  10. Very lightly flour a rolling board and roll each ball into a thick circle.
  11. Heat the oil For the deep frying in a thick-bottomed flat pan on a medium flame.
  12. Deep fry the Pooris one at a time, pressing very gently on each side. This will help the Poori to puff up.
  13. Fry the poori till it turns to golden colour. Drain on paper towels and serve hot.

 


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Chappathi

Chapati: its traditional south Asian dish prepared almost everyday. Chapati(also known as roti)  are made from whole wheat flour(atta), it means flattened round. Gujarathis’ made chapatti by adding salt and oil to the dough while punjabi’s wont add.The layered and fried version of chapatti is called paratha and poori.Stuffed parathas also made by stuffing carots eggs, potatoes,…according to their individuaval preferences.its very healthy dish.


Ingredients:

Whole wheat flour-1 cup

Water

Oil


Preparation method

  1. Take the flour in a large mixing bowl and add normal water.
  2. Add less water at a time and start to mix the flour to For them dough.
  3. We need the dough to be soft, so add less water at a time.
  4. To make a smooth, soft dough. Knead well For the 8-10 minutes, adding a little flour if the dough is too sticky.
  5. Instead of water, you can also use yoghurt or milk. This makes rotis really soft.
  6. Continue the process till you get the right consistency of the dough.
  7. Once you’ve got the dough to the right consistency, cover with a damp cloth and keep it aside For the 15 mins.
  8. Divide the dough into small portions of evenly size.
  9. Roll these portions into balls between your hands till they are smooth and without cracks.
  10. Very lightly flour a rolling board and roll each ball into a thick circle.
  11. Heat the pan on a medium flame.
  12. Place the roti on the pan, when the colour changes flip over to the other side. When you see the balck spots on the opposite side again flip over it.
  13. Press it gently with spacula. This will help the roti to puff up.
  14. Remove it and apply the butter. Serve it hot.

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