Category Archives: Parathas and Rotis

Milk Chappathi with Onion Masal Curry

Milk Chappathi 

From last week I was just planning to make this combi. I made it for breakfast today. Came out very well. The Chappathi was very soft and delicious. An ideal lunch box dish. Milk Chappathi goes well with Korma, Dhals, Paneer Gravies and Mixed Veg Curry. I was little pressed for time today. I made the Onion Masal Curry with Milk Chappathi. Gorgeous. The flavours were just perfect. Do try and Enjoy.

Ingredients

Wheat flour – 1 cup

Ghee – 1 tablespoon

Salt to taste

Boiled milk ( lukewarm ) – required amount to make a soft dough

An equal mix of ghee and refined sunflower oil to drizzle around the milk chappathies. 

Method

Take a big, flat plate. First put the wheat flour. Next, add the ghee and salt to taste. Mix well with your fingers to a crumble. Sprinkle the required amount of luke warm milk and make a soft dough. Cover and rest the dough for 30 minutes. Make chappathies. Drizzle the mix of oil and ghee around the Chappathi and cook to a golden colour on both sides. Serve hot with Onion Masal Curry.

Chef’s Tips

1) To keep the chappathies soft, wrap them in a cotton towel and store in an air tight  container.

2) Make a very soft dough.

 

 

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Tava Missi Paranthas with Paneer Lababdar

Tava Missi Paranthas

A sheer Punjabi Delight. Who does not like Punjabi khaana(Punjabi Food) .  A typical Punjabi Parantha. I have used Chaas ( butter milk ) to make the dough. You will get very soft Missi Paranthas or Missi Roti. Missi Roti is usually a combination of 2 types of flour. Do give a try. I am sure you will enjoy making these paranthas as much I have enjoyed making them. Goes well with any gravies, dhals, raithas and achaar( pickle ) or with any vegetable curries. Happy Parantha Making.

Ingredients

Wheat flour – 1 cup

Besan ( Channa dhal flour ) – 1 cup

Ajwain ( carom seeds ) ( omum ) – 1 tablespoon

Salt to taste

Melted hot ghee – 1 tablespoon

Turmeric powder – 1/4 teaspoon

Kashmiri chilli powder – 1 teaspoon

Crushed kasoori methi leaves – 1 tablespoon

Chaas ( thin butter milk ) – required amount to make the dough

Amul butter – required amount to baste ( smear ) on the cooked paranthas

Method

Take a big flat plate. Add in the wheat flour, besan, salt, chilli powder, turmeric powder, ajwain, crushed kasoori methi and mix well. Add the melted hot ghee. Mix well.Sprinkle chaas and make a soft dough. Cover and rest the dough for 30 minutes. Make slightly thick roties (Paranthas). Cook on a tava on medium flame till golden on both sides. Smear Amul butter on the paranthas and serve hot.

Chef’s Tips

1) Making the dough with chaas keeps the paranthas very soft for a longer time.

 

 

Heeng Methi Paranthas with Lahori Paneer

Heeng Methi Paranthas

Heeng Methi Paranthas served with Lahori Paneer, Jeera Rice and Sweet Lemon Pickle

Heeng is Asafoetida and Methi is Kasuri Methi. Wow what a combination, what a flavour. The first time I tasted this dish,  was in Chandni Chowk in Delhi. It was a Punjabi Dhabba, the food was served piping hot. I loved this combination. I took the recipe from Rajinder Brar, the owner of the dhabba. I am so happy to share this recipe.  A very unique tasting combination.  Do try and enjoy.

Ingredients

Whole wheat flour – 2 cups

Hot ghee – 2 tablespoons

Heeng ( asafoetida powder ) – 1/2 teaspoon

Jeera ( cumin )powder – 1 teaspoon

Crushed kasuri methi leaves – 1 tablespoon

Ajwain ( omum) seeds – 1/2 teaspoon

Salt to taste

Butter milk – 1/2 cup

Water – required amount to knead the dough

To Drizzle around the paranthas – required amount of oil 

Method

Take a big flat plate. Add the wheat flour, hot ghee, salt to taste, heeng powder, crushed kasuri methi powder, jeera powder and the ajwain seeds. Mix well. Pour the butter milk and mix well. Sprinkle water and knead well to make a soft dough. Cover the dough and rest it for30 minutes. Make paranthas and cook on a tava. Drizzle oil all around and cook on both sides to a golden colour. Serve hot with a pickle and Lahori Paneer. Tastes ultimate.

Chef’s Tips

1) Add only the leaves of kasuri methi ( crush well and add ). Do not add the stalks of kasuri methi.

2) Do not over roast the paranthas, it will not be soft.

3) The paranthas can be a little thick.

 

Tomato Almond Paranthas

Tamaatar Badam Paranthas

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Paranthas , Thick Curds and Bhavnagari Red Chilli Pickle

Was planning to try out this combination from a long time. I suddenly decided to make it for breakfast. Tomato is rich in dietary fibre, iron, zinc and vitamins.

Almond is full of protein, calcium, phosphorous, zinc and vitamin c.

A combo of these two is pretty amazing. Serve these paranthas with thick curds and  an  achaar( pickle) . Serve with Milijuli sabji.

Ingredients

Wheat flour –  2 cups

Boiled rajma ( mashed) – 1/4 cup

Salt to taste

Oil – 1 teaspoon

Ghee – 1 teaspoon

Grind to a fine paste

Chopped tomatoes – 2

Blanched , peeled, chopped almonds – 6

Dry Kashmiri red chillies – 1

Cumin ( jeera) seeds – 1 teaspoon

Garlic -2  flakes

Ginger – ( chopped) – 1 teaspoon

Chopped onion – 1

Chopped green coriander leaves – 1 tablespoon

A mix of oil and ghee to drizzle around the paranthas

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Method

Take a big bowl. Add all the above mentioned ingredients and the ground paste. Mix well. Sprinkle little water  and knead to a fine soft dough. Cover and rest it for 15 minutes. Roll into round paranthas. Cook on a tava. Drizzle oil and ghee around. Cook till golden on both sides. Serve hot.

Chef’s Tips

1) As an option, can add grated carrots and little crushed kasoori methi while kneading the flour.

 

MALAI PARANTHAS

In Delhi, parathas are sometimes called paranthas. A soft and tasty parantha which everyone will love and ask for more!!!

©Deepa Sekhar
©Deepa Sekhar

INGREDIENTS

Wheat flour  – 1 cup
Maida  – 1/2 cup
Crumbled paneer – 1/4 cup
Coarsely powdered black pepper – 1 teaspoon
Whole jeera(Cumin seeds) – 1 teaspoon
Salt to taste
Sunflower oil – Sufficient to cook the paranthas

GRIND TO A PASTE

Green chillies – 2
Finely chopped spring onion greens – 1/2 cup
Finely chopped coriander leaves – 1/4 cup
Milk cream (Malai)- 3 Tablespoons

METHOD

Take a big plate. Sift wheat flour, maida and salt. Make a well in the centre. Add the crumbled paneer, pepper powder, jeera and the blended paste. Mix well. In case the dough is hard, sprinkle very little water and mix to a roti dough. Cover and keep aside for 20 minutes for the flavours to gel well.
Make small, slightly thick paranthas and shallow fry on a tawa with oil to a golden colour.
Serve hot with thick curds (dahi) and a pickle of your choice.

CHEF’S TIPS

Instead of milk cream, fresh cream can also be used.
Wrap paranthas in a cotton towel to keep it soft.
Ghee or ghee mixed with oil can be used to enhance the taste.
When warming in a microwave oven, wrap the paranthas in a cotton cloth.