Healthy and nutritious bread prepared using Finger Millet flour and assorted leafy vegetables. This is a dish from Karnataka.
Time Required: 20 Minutes
Filed under: Indian Bread, Rotti n' Poori | 5 Comments »
This Indian bread has several layers and is from the state of Punjab.
Time Required: 30 Minutes
Ingredients:
2 Cups Whole Wheat Flour
2tbsp Ghee / Clarified Butter
Oil for roasting
Salt to taste
Method:
Mix Whole Wheat Flour, Salt and water and knead to a soft dough. Keep aside for 10 Minutes. Divide the dough into balls. Roll a ball on a floured surface to a concentric circle. Apply Ghee and pleat the flattened dough as shown in figure below.
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Stuffed Indian bread prepared using roasted chik pea (channa) flour. This type of bread is very popular in Bihar.
Time Required: 30 Minutes
Ingredients:
2 Cups Sattu Ki Atta / Roasted Chik Pea Flour
Oil for Roasting
Salt to taste
For the Filling:
1 Onion, Chopped finely
4 Green Chilies, Chopped finely
4 Garlic cloves, Peeled and Chopped finely
1tsp Grated Ginger
1tsp Nigella Seeds / Black Cumin Seeds / Kalonji
2 sprigs Coriander, Chopped finely
2tbsp Pickle (only the oil and masala)
1tbsp Mustard Oil
Juice of ½ Lemon
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Deep fried fluffy bread prepared using Spinach. Popeye the sailor man….will love this Poori!
Time Required: 20 Minutes
Ingredients:
2 Cups Wheat Flour
1 Medium Bunch Palak / Spinach
1tsp Ajwain / Carom Seeds
Oil for deep frying
Salt to taste
Method:
Remove the stems of the leaves and wash. Boil water and blanch Spinach leaves. Strain and let it cool. Puree Spinach. In a mixing bowl add Wheat Flour, Palak Puree, Salt, Ajwain Seeds and water and knead to a dough. Divide the dough into lemon sized balls.
Filed under: Indian Bread, Rotti n' Poori | 5 Comments »
Indian bread prepared with Radish. A favorite among the people of Punjab.
Time Required: 30 Minutes
Ingredients:
3 Cups Wheat Flour
3 Radishes / Mooli / Moolangi
1tsp Ajwain / Om Kalu / Bishop’s Weed
1tsp Kalonji / Onion Seeds
3 Sprigs Coriander leaves, Chopped
2tsp Aamchur Powder
Salt to taste
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Missi Roti is the bread that the Rajsthanis break in their meal. It is prepared using a mixture of Bengal Gram and Wheat flour.
Required Time: 20 Minutes
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This is also known as plain paratha and is very popular in South India.
Time Required: 10 Minutes
Ingredients:
1 Cup Wheat Flour
1tsp Oil
Salt to taste
Water
Method:
Mix all the ingredients together to a dough. Knead well. Divide into balls. Roll a ball on a floured surface into a concentric circle.
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Indian bread stuffed with Spring Onion and Mozzarella cheese.
Time Required: 20 Minutes
Makes: 4
Ingredients:
1½ Cups of Wheat Flour
1 Cup Spring Onion Scallions, Chopped finely
1 Cup Grated Mozzarella Cheese
6 Garlic Pods, Chopped finely
1 – 2 tsp Crushed Pepper
Oil for roasting
Salt to taste
Method:
Mix Wheat flour with water to a dough, which is neither too soft nor too hard. Divide into balls and keep aside.
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Indian bread stuffed with Potatoes and spices.
Time Required: 30 Minutes
Makes: 6
Ingredients:
2 Cups Wheat Flour
Oil for roasting
Salt to taste
For the stuffing:
1 Cup cooked and mashed Alu / Potatoes
1 tsp Red Chili Powder
1tsp Jeera / Cumin Powder
1tsp Aamchur / Dry Mango Powder Powder
1tsp Chaat Masala
Salt to taste
Method:
Mix flour with Salt and bind to a dough. The dough should be neither too soft nor too tough. Divide into balls.
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Indian bread stuffed with cooked lentil.
Time Required: 30 Minutes
Makes: 6
Ingredients:
2 Cups Wheat Flour
1 Cup cooked Tur Dal / Pigeon Pea / Yellow Lentil
4 Green Chilies
Oil for roasting
Salt to taste
Method:
Mix all the ingredients together. If required add water and bind to a dough. Divide into balls. Roll each ball on a floured surface into a concentric circle.
Filed under: Indian Bread | 3 Comments »
