Showing posts with label Flatbread. Show all posts
Showing posts with label Flatbread. Show all posts

Masala Jonna Rotte / Masala Jowar Ki Roti



BM #119 Week 4 Day 1 - 

On a lazy weekend morning, I was not in a mood to make breakfast. But we were all hungry and I was craving for something very filling which would give me enough time to laze around and cook something for a late lunch. 

Traditionally Jonna Rotte or Jowar ki roti is eaten by farmers who do a lot of physical work and Jonna rotte is supposed to sustain the farmers for a good 4-5 hrs. It is supposedly not so easily digestible and therefore requires a little activity for it to get digested. 

This same kind of Masala Roti is usually made with rice flour (known as Sarvapindi or Akki Rotti). Jowar is high in protein, fiber and other nutrients. It can form part of a gluten-free diet.

- post updated on 12/24/2020

Ingredients - 

Jowar Flour / Jonna Pindi 2 cups
Onion (Finely Chopped) 1 cup
Carrot (Grated) 1 cup
Garam Masala 1/2 tsp (optional)
Mirchi Powder 1/2 tsp
Peanuts, coarsely crushed 1/4 cup (optional)
Hot Water 1 cup
Oil (Veg oil or Olive oil) 2 Tbsp
Salt as per taste


Method Of Preparation - 

In a mixing bowl, add the jowar flour, grated carrots, finely chopped onions, salt, mirchi powder, garam masala and 1 Tbsp of oil.

Add hot water to the flour mix and knead to a soft dough (chapati dough consistency).

Divide the dough into 10-12 equal portions and make rotis with each part. I did this by greasing a plastic sheet and pressing the dough portion with my finger tips forming a 3-4 inch circular roti. 

On a hot griddle/tawa spray some oil and gently place the roti and spray oil as per need. If the roti breaks, quickly press it back into place to form a neat circle.

Cook on both the sides until they are golden brown and store them in a covered box. (Like a chapati box)

Serve the rotis warm with sliced onions (Optional) and Palak Dal. 

Makes about 12 rotis
Preparation Time 45 min 

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Posted by Harini on Thursday, December 24, 2020
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Paneer Bhurji Paratha




BM #119 Week 3 Day 2 - 

This is yet another winning paneer dish. I feel these parathas are One of the best ways to reuse paneer bhurji.


The bhurji in this batch turned out a little moist. So the drier version works the best for paratha. So if the bhurji feels a little soggy, I would saute it for a while to let the moisture evaporate.

 Ingredients - 
For the Outer Cover - 
Wheat Flour 1 1/2 cups
Salt as needed
Turmeric a pinch
Water to knead the dough
For the Filling - 



 Method Of Preparation -

Knead the dough with the whole wheat flour, turmeric, and salt with as much water as needed. Make sure the dough is not too tough to handle. Keep it covered for about 10-15 min.

Make equal portions of the dough. Roll out small chapatis and fill in a tablespoonful of the paneer bhurji mixture, close the edges and roll out the parathas taking care that the mixture doesn't fall out. 

Shallow fry in a heated pan until both the sides are done. Repeat the procedure for all the parathas. Store in an insulated container until ready to serve. 

Serve with Yogurt or any gravy curry!


BMLogo


Preparation Time 30 minutes
Makes 7-8

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Posted by Harini R on Friday, December 18, 2020
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Tandoori Roti On Stove Top




BM #119 Week 2 Day 1-

This week I shall highlight some Restaurant style dishes made at home. The menu on the picture is Tandoori Roti and Navratan Kurma along with homemade yogurt.

Typically we tend to order Butter Naan or Tandoori Naan when we eat out. Of course, that was pre-Covid days. Now that we are eating home cooked meals, it is all the more important to recreate some of our restaurant favorites and enjoy them at home.

I was introduced to Tandoori roti by my friend, Pooja, who makes it at home and since then I have been ordering tandoori roti even when eating out. She made it sound so simple that I had to try it out at home and I could make it with amazing results. 

The best thing about these Rotis are that they are made with the regular Chapati Dough with no additives or frills.

I felt it was an extra effort for me to make these Tandoori Rotis at home. These rotis need focused attention while handling the tawa and it delays the whole roti making process. So if you have another pair of hands it would be perfect. But that is just me. 

My friend feels that making these are easier than making parathas as she is used to this process. She says it just a matter of habit. So I leave my thoughts here while we move on to the recipe.

Recipe Source Pooja
Ingredients - 

Whole Wheat Flour 1.5 cups
Salt 1/4 tsp
Warm Water as needed to knead a soft dough
ghee/Butter to rub into tandoori rotis


Method Of Preparation -

In a mixing bowl, add flour and salt. Mix well.

Slowly add warm water as needed to knead into a soft dough. Cover and set aside for a few minutes.

Heat the griddle/tawa. Make sure the tawa/griddle is not a non stick one.

Pinch the dough into 7-8 equal parts and roll each of them into a slightly thick circle (roti).

With wet fingers, lightly spread some water on one side of the rolled out roti and gently place the wet side roti on the hot tawa so it would stick to the tawa.

Cook the roti until bubbles appear on the roti.

Now hold the handle of the tawa and expose the top side of the roti to the heat source by titling the tawa upside down. Make sure the roti doesn't fall off the tawa. Ideally the roti should be stuck to the tawa because we applied some water to the roti.

Turn the tawa round so that the roti is cooked uniformly all over.

Remove from tawa and rub in some butter or ghee. Continue with the rest of the rotis.

Serve the Tandoori rotis with any curry of your choice.

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Preparation Time 20-30 minutes
Makes 7-8

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Posted by Harini R on Thursday, December 10, 2020
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Flatbread Thali 6 - Aloo Kulcha - Day 16



BM #116 Day 16 -

 Aloo Kulcha is a typical Punjabi leavened flatbread stuffed with a spicy potato filling and baked in a clay oven or Tandoor, as it is known as.

Also known as Amritsari Kulcha, it is the most popular breakfast in Amritsar.  The combination of Chole-Aloo kulcha is one of the most popular street food. We have enjoyed this combination at our friend's place so many times that we have fallen in love with this combination.

 Making kulchas in the oven is slightly tricky as the broiler quickly burns the kulchas if we are not careful. So these must be broiled only when they can be prepared without any distractions. 

 In the picture along with Aloo Kulchas are Chole(Chana Masala), Yogurt and Pickle. My family likes to have a side of Pickled Onions but they are not in the frame.

 Before we check the recipe, here is a recap of the past three weeks..

 Week 1 - Platters 

High Tea Platter - Eggless Whole Wheat Custard Powder Cookies - Day 1
Dips Platter - Spinach Artichoke Dip - Day 2


Week 2 - Everyday Simple Thalis 


Week 3 - Flatbread Thalis


We take a break on Saturday and will come back on Sunday with a new theme.

 Recipe Source Pooja
Ingredients - 

 Maida/All Purpose Flour 2 cups
Salt as needed
Baking powder 1/2 tsp
Yogurt 1 cup
Oil 2 Tbsp
Butter to rub on kulchas
Topping - Crushed coriander seeds, Cumin seeds, Ajwain and Kasuri Methi (all in equal quantities) as needed
For the Filling -
Aloo/Potatoes peeled, boiled and mashed 1.5 cups
Finely chopped onions 1/4 cup
Salt, Red Chili powder, Amchur Powder, Garam Masala as needed
Coriander powder 1/2 tsp
Cumin  powder 1/4 tsp
Ajwain/ Vaamu coarsely crushed 1/2 tsp
Green Chili finely chopped 1 tsp (or as needed)
Coriander leaves finely chopped 2 Tbsp

Method Of Preparation -

 Knead the dough and set aside in a warm place for 30-45 minutes. 

 Mix all the ingredients listed under 'For the filling' and set aside. 

Mix the topping ingredients in another mixing bowl.

Knead again and divide into 10-12 equal portions of the dough. 

 Make about 10-12 equal portions of the filling making sure they are almost the same size as each of the dough portions.

 Flatten each portion of the dough, fill a portion of the potato mixture, close the edges and gently roll out the kulchas taking care so that the mixture doesn't fall out.

Roll into any shape (circular or oblong). 

 With wet fingers, gently pat the rolled out kulcha and sprinkle the topping mixture and gently press so the topping doesn't fall out.

Preheat the oven to broiler high. 

Place the rolled out dough in a baking tray ( I used a pizza pan) 

Place the pan in the top most rack of the oven (The closest it can be placed to the top of the oven).

Keep an eye on the kulcha as each oven is different. In about 2 minutes or so remove and flip each of the kulchas if they have brown spots by that time. 

Broil again for a minute or so. Remove if the second side is done as well, brush some butter on both sides and serve hot with Chole (Chana Masala).

 Continue with the rest of the dough. I was able to make 2 kulchas in each batch.



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Preparation Time 30 minutes + Dough resting time 30 minutes
Makes 10-12

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Posted by Harini R on Friday, September 18, 2020
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Flatbread Thali 5 - Tawa Pudi - Day 15



BM #116 Day 15 - 

 Here is a traditional Rajasthani ghee laden paratha known as Tawa Pudi. I am told that these Tawa Pudis are made for special occasions in many traditional families in Rajasthan.

 The main difference between the regular parathas from Delhi/Uttar Pradesh/Punjab and these Tawa Pudis is the shape they are made in. The ghee used to make these Tawa Pudis can be adjusted as needed.

 These Tawa Pudis are also used to make Churma Laddu in many families. 

 In the picture featuring the Tawa Pudi are Sabz Jaipuri, Boondi-Kakdi Raita and Onion-Tomato salad.


Here are the Flatbreads in the series so far..

Recipe Source here
Ingredients - 

 Wheat Flour 1 cup + more for dusting
Salt and Water as needed
Ghee 2 Tbsp

Method Of Preparation -

 In a mixing bowl, add wheat flour, salt and water and knead into a soft dough. Cover and set aside for a few minutes.

 Divide the dough into 6 equal portions.

 Knead each portion and roll into a 4 inch disc. Apply ghee generously and sprinkle dry wheat flour. Fold one end towards to the middle and then the other end towards the middle. Fold the resultant rectangle into a smaller square.

 Dust some flour and roll it into a 4 inch square.

 Heat a griddle and cook on both sides spreading ghee on both sides until they are golden brown on both sides.

 Remove from the griddle and store in an insulated box.

 Continue with the rest of the dough. 

 Serve with any Sabji and Raitha.



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 Preparation Time 25 minutes
Makes 6

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Posted by Harini R on Thursday, September 17, 2020
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Flatbread Thali 4 - Dhapate - Day 14



BM #116 Day 14 -

 Today's flatbread comes from the state of Maharashtra. This rustic flatbread is nutritious and filling and easy to make as well.

 In the thali featuring Dhapate are Garlic Chutney, Green Chili Thecha, Onion-Tomato Koshimbir and yogurt.

 The Green Chili Thecha which I made for this thali has become a frequent addition on our dining table. The Garlic Chutney is a staple too. My husband and older one can live off those two accompaniments. 

 Here are the previous flatbreads this week..
Flatbread Thali 3 - Garlic Butter Roti With Pizza Dough - Day 13

 Recipe Source here through Shalaka
Ingredients - 

 Jowar Flour 2 cups
Whole Wheat Flour 1 cup + more for dusting
Besan 1/2 cup
Coriander Powder 1 tsp
Turmeric, Salt and Red Chili Powder as needed
Garlic-Green chili paste 2 tsp (or as needed)
Cumin seeds, coarsely crushed 1 tsp 
Ajwain / Vaamu, coarsely crushed 1 tsp 
Coriander leaves, finely chopped 3 Tbsp
Water as needed to knead the dough
Oil to shallow fry
Sesame seeds 2-3 Tbsp

Method Of Preparation -
In a mixing bowl, mix the flours and the rest of the ingredients listed above except water, oil and sesame seeds.

 Gradually add water to knead the mixture to form a soft dough.

 Pinch 8 equal portions of the dough each the size of a small orange. Knead each portion and roll into a smooth disc.

 Dip one side of a disc in the sesame seeds and start flattening the disc on a floured surface. Typically it is patted with clean hands but I tried using the rolling pin and generously dusting with flour and it worked for me.

 Heat a griddle and gently transfer the flattened disc onto the griddle, brush some oil on the it and allow both the sides to cook. Brush oil on the other side as well.

 Remove onto an insulated container to keep them warm.

 Continue with the rest of the dough portions.

 Serve with Teekha Thecha, Lahsun ki chutney, Onion-Tomato Koshimbir and Yogurt.



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 Preparation Time 30 minutes
Makes 8

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Posted by Harini R on Wednesday, September 16, 2020
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Flatbread Thali 3 - Garlic Butter Roti With Pizza Dough - Day 13



BM #116 Day 13 - 

 Here is an assembled thali with a mix of rice and roti. The uniqueness of the roti is that it is made out of pizza dough.

 My initial plan was to bake them as naan but I was swamped with other stuff and ended up making them on the stove top as regular rotis.

 Taste wise, I didn't find much difference. I just felt they were very soft and if you keenly observe there might be an aftertaste of yeast similar to the Naan. 

 Today's thali featuring the Garlic Butter Roti with Pizza Dough, Aloo Gobi, Tomato Peanut Dal, Rice, Yogurt, Semiya Kheer and a Clementine.

 Ingredients - 

Pizza Dough 2 cups (approximately)
Garlic butter 2 tsp

Method Of Preparation -
Pinch equal portions of the dough (I made about 12).

 Roll into thin discs.

 Heat a griddle. Gently place the rolled disc on the hot griddle.

 After bubbles appear, flip the disc, dribble some garlic butter and cook on both sides. 

 Remove onto an insulated box. Repeat for the remaining dough.



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Preparation Time 30 minutes
Makes 12

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Posted by Harini R on Tuesday, September 15, 2020
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Flatbread Thali 2 - Rumali Roti - Day 12



BM #116 Day 12 - 

 Rumali Roti is supposed to be the thinnest unleavened bread in the world. It was traditionally made in Awadhi, Mughlai and Hyderabadi Cuisines.

 These are soft rotis which can be folded like handkerchief and hence the name Rumali Roti. Rumal in Hindi/Urdu means Handkerchief.

 The commercially made rotis are huge in size as they have access to bigger and wider cooking utensils. For home cooks like me, a decent sized roti is good enough. The key to making these rotis is to roll the dough very thin and toss in the air to get thinner ones as it stretches the dough.

 I was very happy with the rotis I made. But I felt they need to be consumed while still hot.

 Today's thali showcases Rumali Roti, Matar Paneer, Pickle and Yogurt.

 Recipe Source Vahchef
Ingredients -

Whole Wheat Flour 1 cup
Maida / All Purpose Flour 1/4 cup + more for dusting
Salt as needed
Oil 1 Tbsp
Salt Water as needed

Method Of Preparation -
In a mixing bowl, add both the flours and salt. Knead the dough by adding sufficient water to make a suitably soft dough, cover and set aside for 30 minutes.

 Make 10-12 equal portions of the dough. Keep the dough covered at all times.

 Roll each of the portions into a thin roti using maida to dust and thus enabling the dough to stretch. 

 Keep the edges thin and roll until it becomes transparent.

 Heat a thick kadai/wok (preferably made of iron) and place it upside down on the flame.

 Make sure it is hot. Sprinkle salt water all over the inverted kadai so the roti doesn't stick to it.

Gently place the rolled roti onto the hot inverted kadai. Within a few seconds there will be bubbles on the roti which is when we need to gently flip the roti. Use a kitchen towel to gently press on the roti to enable faster cooking.

 Don't cook the rotis for more than 40 seconds on each side as they will become hard like papad. Fold the roti like a handkerchief and store in an insulated container. 

 Continue for the rest of the rotis. Serve them warm with a spicy gravy as part of a meal.



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Preparation Time 25 minutes + 30 minutes resting time
Makes 10-12

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Posted by Harini R on Monday, September 14, 2020
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Flatbread Thali 1 - Vegan Kheema Paratha - Day 11



BM #116 Day 11 - 

 I start this week and shall post mini thalis featuring a new flatbread each day.

 Today's flatbread is a Vegan Kheema Paratha. The filling is made out of soy granules. With spices and onions, the filling is delicious by itself. Filling it in a paratha is definitely a step up in flavor.

 Featured in this Flatbread Thali are - Rice, Veg Pulao, Chikkudukaya koora, Methi Dal, Mamidikaya Menthibaddalu, Yogurt, Vegan Kheema Paratha, Shakkarpare and Brownies.

 Here is a recap for the past 2 weeks..

 Week 1 - Platters
Week 2 - Simple Everyday Mini Thalis

Everyday Mini Thali 5 - Radish Peas Rice - Day 9

 Recipe Source here
Ingredients - 

 Wheat Flour 1 1/2 cups
Salt as needed
Water to knead the dough
For the Filling - 
Oil 1 tsp
Soy Granules (TVP) 3/4 cup
Onions, finely chopped 2 Tbsp
Ginger-Garlic paste 1 tsp
Salt, Turmeric, Red Chili Powder, Garam Masala as needed
Coriander Powder 1/2 tsp
Cumin Powder 1/2 tsp
Ajwain coarsely crushed

Method Of Preparation -
Prepare the filling - 
Boil about 2 cups of water and add the soy granules. Remove from heat and allow the granules to soften. After about 10 minutes, drain all the water by squeezing the granules and set aside.

 In a heated pan, add oil and ginger-garlic paste. Add onions and saute until golden brown. Add the soy granules and stir well for about 2-3 minutes and allow the granules to cook well.

 Sprinkle salt, turmeric, red chili powder, garam masala, coriander powder, cumin powder and coarsely crushed ajwain. Mix well and allow the flavors to blend in.

 Cover and remove from heat. Allow it to cool.

 To make the Parathas - 
Knead the chapati dough with the whole wheat flour and salt with as much water as needed. Keep it covered for about 10-15 min.
Make 6 equal portions of the dough. 

 Roll out each of the portion into small chapatis, fill in a tablespoon of the soy granule mixture, close the edges and roll out the parathas taking care that the mixture doesn't fall out. 

 Shallow fry on a griddle/tawa until both the sides are done spraying as much oil as needed. Repeat the procedure for all the parathas.
Enjoy with Yogurt and/or any pickle.



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Preparation Time 30 minutes
Makes 6

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Posted by Harini R on Sunday, September 13, 2020
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