Showing posts with label Roti/Indian Bread. Show all posts
Oh My God! this was long awaited recipe to post. Busy work life is eating away my blogging time. And now I had to steal some time and post this recipe. A very popular variety of Parantha family is mouth-watering too. And as usual I'm fond of parantas a lot. In northern part of India its called as Parantha and in south as Paratha. Wow great dish to have them hot topped with butter along with Curd & Pickle.
Ingredients:
Wheat flour - 2 cups
Grated Gobi - 1 cup
Ginger paste - ½ tsp
Chili paste - 1 tsp
Cumin seeds - ½ tsp
Carom seeds / Ajwain - ¼ tsp
Turmeric powder - ¼ tsp
Oil/Ghee to smear.
Salt to taste
Method:
To the flour, add salt & water and knead to make firm dough. Leave it to rest for 15 - 20 mins.
Lightly squeeze out water from grated Gobi and add ginger paste, salt, chili paste, turmeric powder, cumin & carom seeds to it and mix well.
Make lime sized balls out of kneaded dough and dust each ball in wheat flour and roll to make small circle roti like as in below picture.
Place about 2 tsp of Gobi mixture in the centre of rolled out dough and take every edge of the rolled dough and cover the filling. Now dust the stuffed dough in wheat flour and slowly roll as in above picture.
Now drizzle some oil on tava and put the rolled stuffed dough on it. let it bake for some time till u see tiny bubbles on the upper area.
Now reverse and bake for 1/2 a min on medium-high flame. Brush little ghee/oil and again bake on both sides till its completely done.
Gobi Parantha ready to be served. Place butter on top and serve hot with curd & pickle or any chutnry of your choice
Happy cooking; Enjoy eating :)
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Serves 2
Avg preperation time - 3 mins per roti; dough resting time 45 mins - 1 hr
Ingredients:
Rice flour - 3 cups
Onion - 1 thinly chopped
Green chilli - cut to very smal
Jeera - 11/2 tsp
Curry leaves - 5
Salt to taste
Warm water to mix
In a bowl add rice flour and other ingredients except water. Mix properly. Now slowly add water to the to the mixture to make dough.
Let the dough rest for 45 mins - 1 hr.
After resting time is over, knead the dough to make it soft and palpable.
Take take a small ball size dough and place on a greased (with oil) plantain leaf or thick plastic sheet. Apply water and pat to roti of desired thickness.
Carefully place on tava/griddle ensuring plastic sheet (if using) is not burnt. Alternatively you can transfer on your palm first and then place on griddle.
Akki roti is ready to be served.
Serve hot with mint chutney or any spicy chutney.
Happy cooking; Enjoy eating!
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