Beetroot Parata - Beetroot Roti - Beetroot Flatbread - Vegan

When it comes to eating healthy, we are lucky in our family. We do not have to make any special effort. A lot of things that we love are really healthy stuff. That is not to say we do not like the junk stuff. But you get the idea :-)

Beetroot is a family favourite. So it comes as no surprise that we make it often. I was posting a list of recipes that have beetroot in my Facebook page. At the end of the post, the beetroot craving hit me. I was going to make something from that list. But I suddenly had the urge to make something new and blog. So here you have it.

Rotli - Thin Flatbread made with whole wheat flour

Rotli is quite similar to roti. The flour is the same - whole wheat flour. The main differences are that they are super soft and super thin. This is achieved by a couple of changes in the Method of Preparation. A little oil is added to make dough and All purpose flour is used to roll it. The APF gives it that smooth surface and it enables the rolling into thin circles.

Check out other recipes from a Gujarati Thali here



You cannot quite make out the difference in the photo. It was thinner than roti and much softer. Recipe adapted from here

Ingredients (Makes 8 Rotlis)

Wheat Flour 1.5 cups
Oil 2 tbsp
Warm Water about 3/4 cup (as required)
Salt a little

APF (Maida) for rolling
Ghee for serving (optional)

Method of Preparation

1. Take the Wheat Flour in the mixing bowl.

2. Add oil to it (save 1 tsp) and give it a mix.

3. Add warm water little at a time and knead into a smooth dough. Apply the remaining oil around the dough.

4. Cover and let it rest for 30 min.

5. Split the dough into 8 small balls.

6. Using a rolling pin, roll the dough into thin circles. Dip in the all purpose flour for ease of rolling.

7. Cook on both sides on a hot tawa. And then optionally cook directly on the flame for a puffed rotli.

Apply some ghee. Serve with some side dish of your choice.

Whole Wheat Ceylon Paratas with Moong Sprouts - Kelangu Rotti - Srilankan Rotti

I had once prepared and posted a Ceylon Parata made with potatoes and chickpeas. It was a really tasty dish which does not even need any sides. This week when I had some sprouts, I thought why not try a similar rotti with it. And so I made this. It was quite good, though I would still vote for this one.



Avant Garde Cookies are making Srilankan dishes and I tried a couple that did not work out. So here is my choice. Will have to work on some more Authentic Srilankan Dishes.

Ingredients (Makes 10)

Wheat Flour 2 cups
All Purpose Flour 1 cup
Oil 2 tbsp
Salt to taste

For Stuffing

Onions 2
Potato 3 Boiled
Moong Sprouts 2 cups
Coriander Leaves 2-3 tbsp
Coriander Powder 1 tbsp
Red Chilli Powder 1 tsp

Oil and salt to taste

Grind to Paste

Ginger 1 inch piece
Garlic 6 pods
Cinnamon 1 inch piece
Clove 4
Star Anise 2
Fennel Seeds 1 tsp
Cumin 1tsp



Method of Preparation

1. Mix the All Purpose Flour (Maida) and Wheat Flour in a bowl. Add salt to it and mix well.

2. Add a little oil and the knead into a smooth dough by adding enough water. Remember that because of Maida it will require less water than regular chapatti dough.

3. Place in a bowl. Cover with cling film. Let this rest for a couple of hours.

4. Heat a little oil in a pan. Add finely chopped onions. Saute till it starts to brown.

5. Grind ingredients under - grind to paste. Add to the pan. Saute for a few more minutes.

6. Add moong sprouts and toss for a couple of minutes. Sprinkle some water and cover and cook till the moong is cooked.

7. Add salt, coriander powder and chilli powder. Mix well.

8. Finally garnish with some coriander leaves.

9. Divide the dough and stuffing to 10 parts.

10. Take one portion of the dough. Roll it into a big circle.

11. Add the stuffing and shape it into a square.

12. Fold the dough from left to right and right to left with a little overlap.

13. Fold from top to bottom and bottom to top with a little overlap.

14. Now it will resemble a parcel.

15. Heat a tawa and place the parcel on the pan. Cook on one side and then turn and cook on the other side. You can add a little oil or butter while cooking this.

Enjoy as is or with some raita. Another combination is a gravy called Salna. I will post recipe for that soon.

Check out the other AGC thoughout this week 
Anusha, Jayanthi, Kavitha, Priya M, Radhika, Priya S

Mint and Potato Parata - Flaky Flatbread Flavoured with Mint, Green Chilli and Potatoes

I set out to make a Mint Parata. And my husband tagged behind me and said, do add Aloo, won't you? Now you cannot deny a man (especially your loving husband) his wish, can you? But I did not want to make Aloo Parata. So I made this Mint Aloo Parata (Not Aloo Mint Parata). It has a dominant taste of mint and green chillies and potato is used as a binder.



Hope you will try it and enjoy this flavourful flaky paratas.



Ingredients (Makes 12 Paratas)

Wheat Flour 3 cups
Salt
Oil 1 tsp
Water as needed

Stuffing
Mint 2 cups
Potato 1
Green Chilli 2 (add more for a spicy parata)
Salt a little

Method of Preparation

1. Prepare the dough first. Add Wheat Flour to a bowl. Add salt and mix well. Add oil and mix. Add enough water and knead into an elastic dough. Cover and let it sit for an hour (atleast 1/2 an hour).

2. In a mixie make a paste of mint, green chilli and salt.

3. Boil, peal and mash the potato.

4. Mix the mint mix and potato. Divide into 12 portions. It will be very small marble size portions.



5. Divide the dough also into 12 portions.

6. Spread one and Apply a little oil on it.

7. In the centre spread one portion of the stuffing diagonally.

8. Roll like a cigar so that the stuffing is inside the cigar along its length.

9. Now roll the cigar like a rope.

10. Flatten and roll again into a circle.



11. Put in a tawa and cook by applying ghee on both sides.

This is not the soft kind of parata. It is more a flaky parata like the malabar parata. We ate it with the Sprouts Raita (recipe here)

Kothu Roti - Kothu Parota

Kothu Parota had been my favourite thing to eat from a restaurant located just outside our college. Have eaten many lunches there especially in the final year of college. I have made a Kothu Roti (made with Roti/Chapatti). You can use the same recipe and substitute Layered Parota and make Kothu Parota as well. Parota recipe can be found here.

Ingredients

Onions 2
Green Pepper 1
Yellow pepper 1
Green beans a few
Carrots 2 grated
Green peas 1/4 cup
Corn 1/4 cup
Green chilli 4
Kashmiri Red Chilli powder 2 tsp
Garam Masala 1 tsp
Turmeric 1/2 tsp
Jeera/Cumin 1 tsp

Chapatti 10

(Wheat flour 2.5 cups, salt and water)



Method of Preparation

1. Heat a little oil in a pan. Add cumin.

2. When it sizzles, add the onions and peppers. Saute for a couple of minutes.

3. Grate carrots and add to it.

4. Add chopped green beans.

5. Microwave peas and corn and add to this.

6. Add chilli powder, garam masala, turmeric and salt. Mix everything together.Cook till the veggies are cooked.

7. Make chappatti as usual. (Take flour in a bowl. Add salt. Add enough water and make a soft dough. Split into 10 balls. Roll them into circles using rolling pin dusting with more flour as required. Cook on both sides on a pan).

8. Cool it a little and then chop into smaller pieces. You can optionally tear it with hand for a rustic look.

9. Run your fingers thru the chopped chapatti to make sure that there are no bits sticking together.

10. Mix this with the veggies prepared.

Serve with some raita.

Laccha Aloo Parata

I was watching Master Chef India a few weeks ago and saw this recipe. Its a Lacha Parata, but the awesome thing is it is stuffed with Potatoes. The layers are created by making tiny balls, then layering them at angles to each other, rerolling them, stuffing them and then rolling to a parata.

It is a few steps, but tasted awesome. So it was worth all the time spent on it.



Ingredients

Wheat Flour 3.5 cups
Ghee 2 tsp
Water and salt as required

Stuffing
Potato 3 big
Coriander seeds 2 tsp crushed
Cumin 1 tsp crushed
Kashmiri Chilli Powder 2 tsp
Turmeric 1/2 tsp
Hing 1/4 tsp
Green chilli finely chopped 1
Ginger finely chopped 1inch
Coriander leaves finely chopped
Salt

Method of Preparation

Stuffing

1. Boil potatoes and peal. Mash them without any lumps. Add to a bowl.

2. Crush the coriander seed and cumin seeds. Add to bowl.

3. Add Kashmiri Chilli Powder (or use less of regular), turmeric, hing and salt to the bowl.

4. Finely chop ginger, green chilli and coriander leaves. Add to the bowl.

5. Mix everything together. Split into 9-10 balls.

Dough

1. Add flour to a bowl.

2. Add some ghee to it and rub the flour and ghee together.

3. Now add some salt and then make a dough with enough water like you would make Chapatti dough.

4. Let it rest for 15-20 minutes.

Making Parathas

1. Pinch small balls from the dough. I pinched 2 balls, each a little smaller than the size of my chapatti balls. Then split each into 3. So you have 6 small balls in total.

2. Roll each into an oval shape. Just a little roll.

3. Take 3 of them. Apply ghee on one. Place the second one at 90 degrees.

4. Apply ghee to that and place the third one in the same angle as the first.

5. Repeat steps 3 and 4 for the other three balls.

6. Roll the trio into a cirlce/square.

7. Place a ball of potato stuffing on one. Cover with the other. Now we are in a stage like a regular parata.

8. Roll into a nice big circle.

9. Cook on a pan applying ghee on both sides while cooking.



10. Make rest of the paratas starting from step 1. 

Missi Roti - Besan ki Roti - Rajastani Special

Missi Roti is a very popular flat bread prepared mostly in the Western Indian State of Rajastan. It is not quite as popular as Naan and Roti. It is made primarily with Besan or Gram Flour. Wheat Flour is added to it. The ratio of wheat flour to besan varies. Also the spices added varies. 

Due to the presence of besan, the roti is very healthy - high in protein. And quite filling too.  Check out the recipe for Kadhi Pakoda here

Ingredients (Makes 10 rotis)

Besan/gram flour 1.5 cups

Wheat Flour 1.5 cups

Onion 1 finely chopped

Red Chilli powder 1 tsp

Turmeric 1/2 tsp

Ajwain 2 tsp

Hing a little

Salt to taste

Method of Preparation

1. Add the besan/gram flour, wheat flour, chilli powder, turmeric, ajwain, hing and salt to a bowl. Mix well.

2. Add the chopped onions and mix again.

3. Now add water a little at a time to make a stiff dough. Remember that besan absorbs water faster than wheat flour and it will become very sticky. So add only little at a time. Also, this will use less water than when using just wheat flour.

4. Divide into 10 balls.

5. Roll like you do rotis by dipping in wheat flour as needed.

6. Heat a tawa and place rolled dough on it. Cook on one side. 

7. When brown spots appear on it, turn and cook on the other side. 

8. Apply some butter once it comes out of the pan.

Serve with some Kadhi Pakoda or Yogurt or Pickles. 

Chole Bhature

Chole Bhature is usually a restaurant favourite among South Indians. Puri is usually made at home and Bhature is enjoyed in restaurants. Who does not love that Super Sized Bhature? I am glad to tell you that mine tasted really close the restaurant style Bhature (Just a little smaller). Do note that the Bhature has stayed puffed up even after hours of making it (the semolina/rava) helps achieve this (read details below).



Ingredients (makes 12-13)

All Purpose Flour (Maida) 2.5 cups
Rava/Semolina 2.5 tbsp
Baking soda 1/2 tsp
Salt 1/2 tsp
Sugar 1 tsp
Curd/Yogurt 3/4 cup
Water as required
Oil 2 tbsp to rub on dough

Oil for deep frying

Method of Preparation




1. Take the flour, semolina, baking soda, salt and sugar in a mixing bowl.

2. Give it a mix with your fingers.

3. Add the curd and mix to form a crumbly mix.

4. Add water as required to prepare a stiff dough. Please note that Maida requires much less water than wheat flour.

5. Smear some oil on the top and cover. Let it rest for atleast a couple of hours.

6. Give the dough a quick knead and divide into 12-13 balls. The number depends on the size you want. I made relatively smaller Batura. Even for the small one I needed as much dough as I would for a chapati cause you are rolling it much thicker. For a couple of them, I did the mistake of rolling thinly and it did not puff up well.

7. Roll into cirlces. You do not need any flour to dust. But use it if you require. Another thing I found was that rolling all at the same time and then frying did not quite work well as the disc kept shrinking (maida does that unlike wheat flour).

8. Heat oil  in a pan. Add the rolled disc into the oil with your left hand. Immediately press on it with a slotted spoon on your right hand till it puffs up. Turn and cook on the other side. Drain into a kitchen paper.

9. Now simmer the gas and work on the next portion of the dough - roll it, fry it and drain it. Repeat till you are done with the whole batch.

Unlike Poori a few goes a long way. 3-4 will be quite filling. I could not eat more than 2.



Serve this with Chole. I have a couple of Chole recipes in my blog. I have used Punjabi Chole here today. You can also use the Coriander Chole or even Kadala Curry. Potato Masala used for Poori will also taste awesome.

Malabar Parota - Kerala Parota - Layered Parata

Happy New Year!! Wishing all my readers a very happy and prosperous 2013!! Though I may not be able to cook for everyone of you, will present some yummy recipes for you and your family to enjoy though out the year. Bon Appetit!!

Parota also known as Barota in Kerala is a very popular flat bread in Kerala (and also in Tamilnadu). Kurma or Egg curry or Chicken curry taste awesome with it. Well you can actually eat it with any gravy, or just a spicy sauce would work magic.

The key to making good paratas is kneading well and resting the dough.

I have described the method I used below. I learned the trick from the Vah re Vah video. Do check it out for detailed steps.



Ingredients (makes 6 parotas)

Maida (all purpose flour) 2 cups
Oil as needed
Salt to taste

Method of Preparation

1. Take Maida in a bowl. Add salt. Add a couple of tbsp of oil and mix. Add enough water and knead into a soft dough. We are looking for a chappati like dough but a lot softer. Knead for around 5 minutes.

2. Apply a little oil on the top and cover with cling film or muslin cloth. Let it rest for an hour.

3. Knead the dough again for 5 minutes. Cover and let it rest for another hour.

4. Take the dough, give it a quick knead again. Divide into 6 balls. Cover and leave it for 15 min.

5. Take a ball. Flatten slightly with your palms (apply oil to your hands to help you working). Work  till you get a very thin sheet.

6. Apply some oil on the sheet. Sprinkle a little flour on top. Make pleats like saree pleates and then roll it from one end to the other. Apply a little more oil  on the top.

7. Make all the balls into pleated rolls and keep ready. Rest them for another 5 minutes.

8. Now time for the final step. Take each of the pleated balls and roll with a rolling pin. Press only gently.

9. Heat a tawa, pour a little oil. Place the rolled dough. Cook on one side. When done, add a little more oil and turn the parata. Cook on the other side as well.

10. Once they are all done, with both your hands clap the paratas along the circumference.

Enjoy! One of my friends had made a yummy spicy tofu gravy malaysian style. I paired my paratas with that.

Ceylon Parata with potato and channa stuffing

Ceylon Parata is a new recipe to me. I saw this a little while ago in my friend Radhika's blog. Really liked the idea. Have made it almost like her recipe skipping a couple of ingredients that I did not have.

The stuffing I made this time is with chickpeas and potatoes. It was really good. I might try with a different stuffing next time. We all loved this dish.

Never had it before and though Radhika says it is popular street food, I somehow missed it. But now I know to make it and it will be made at our house often.



Ingredients

For Dough 
Maida/APF  2 cups
Oil 4 tbsp
Salt 1 tsp
Water to knead

For stuffing
Cooked Channa 1 cup crushed
Potato 2 Boiled and mashed
Onion 1
Green Chilli 1
Coriander leaves 1/4 cup
Coriander powder 2 tsp
Chilli powder 2 tsp

Oil and salt to taste

Make a Paste
Onion 1
Ginger 1 inch piece
Garlic 5 pods
Cinnamon 1 inch piece
Cloves 3
Star Anise 1
Fennel 1 tsp
Cumin 1 tsp

Method of Preparation

For dough
1. Take the flour and salt in a bowl. Add a little oil.

2. Add enough water and mix into a dough like you make for chapatti.

3. Take some more oil in your hand and smear on the dough.

4. Divide into 6 portions.

5. Cover and let it rest for a couple of hours.

For the stuffing
1. Make a paste of all the ingredients under 'make a paste' - onions, ginger, garlic, cinnamon, clove, star anise, fennel and cumin. Keep aside.

2. Soak the chick peas overnight and pressure cook.

3. Boil potatoes and peal and cube them. I use a microwave to cook potatoes.

4. Heat oil in a pan. Add chopped onions and saute till it starts to brown.

5. Add green chillies and coriander leaves. Saute for another minute.

6. Add the ground paste and saute till the raw smell is gone.

7. Add Coriander powder, Chilli powder and salt. Mix well.

8. Add the cooked chickpeas and crumbled potatoes. Mix everything well. And cook for a couple more minutes. Switch off and let it cool.

9. Divide into 6 portions.

To make paratas
1. Take a portion of the dough. Roll it thinly into a big circle. Use the kitchen counter itself so that you can roll into thin big shape. Dont worry if it is not a circle. We will be folding it soon. :-)

2. Place a portion of the stuffing in the center. Pat it into a square shape.

3. Fold the dough from the left to the center. Then from the right to the center, overlaying a little to the left fold. Do the same from top to bottom and bottom to top making a parcel.

4. Heat a tawa and add a little oil. Place this parcel on the pan. Cook on one side.

5. Flip (adding some more oil to the pan) and cook on the other side.

6. Repeat for the rest of the dough.

You can eat this as is. My little one enjoyed it by dipping it in yogurt. It mellowed the heat a little for him. The spice level mentioned above is a little high for little ones. I took out his share before spicing up the rest of the stuffing. Please adjust according to taste.

Poori Masala

Poori looks awesome when it puffs up in the oil. Have you made Poori and wished it stays puffed up till you plate and serve it? It puffs up most of the time for me when I make it, but I never understood why it does not stay like that. I always thought that I was doing something wrong while frying. Guess what, I was not doing anything wrong at all while frying. It is the dough....

To make the poori retain its shape for a long time you add some rava/semolina to it. Easy right? It is as easy as it sounds. Remember to soak the rava before adding.



Poori Ingredients

Wheat 1.5 cups
Rava 2.5 tbsp
Oil 1 tbsp
Salt

Oil to fry

Method of Preparation

1. Soak rava for 15 min with a little water.

2. Take wheat flour in a bowl. Add salt, oil and the rava (with water if any left) to the bowl.

3. Mix well with your hands. The add water as required as you would for making chappati dough and make a thick firm dough.

4. Make 4-5 balls from this. (depends on how much space you have to roll). I used kitchen counter itself. If using chapatti rolling stone, make smaller balls. You can also pinch out smaller balls and directly roll into small circles.

5. Roll into a big circle. The using a circular cutter (i used a steel lid with sharp edge) cut into smaller circles. Like I said this is totally optional, you can directly make small circles. This saves rolling effort and also gives you uniform pooris.



6. Heat oil in a kadai. When it is hot, drop one poori into it. Pat it with your spatula on the top till it fluffs up completely.

7. Add the next poori. Do the same. At this stage turn the first poori. Then add a third one. Do the same with it. By the time it fluffs up, the first one is ready to come out, the second one is ready to be turned and a 4th one is ready to go in.



Fry all the pooris and serve with a side of choice. Standard combo is a potato masala. Recipe below. You can also serve with chole.



Potato Masala Ingredients



Onion 1 sliced
Potatoes 4 small boiled, pealed and mashed
Mustard 1/2 tsp
Channa Dal  1 tbsp
Curry Leaves a couple of sprigs
Ginger 1 inch piece
Green Chilli 1 chopped (more for spicy version)
Turmeric 1/2 tsp

Oil and salt to taste

Method of Preparation

1. Heat oil in a pan. Add the mustard. When it sputters, add the channa dal. When it starts to brown, add the chopped ginger, curry leaves, green chilli and turmeric.

2. When it sizzles, add the onions. Saute till it starts to brown.

3. Add the mashed potatoes, salt and some water. Water depends on how runny or thick you want this to be. I made a fairly thick version this time.

Serve with warm poori.




Linking this to South Indian Cooking - Event by Anu, Hosted by Sangee

Tri Colour Paratas - Tiranga Parata - Happy Independence Day

Indian National Flag colours are Orange, White and Green with a blue coloured chakra at the centre. I am dedicating this to the olympic athletes who made our nation proud. Narang Gagan, Vijay Kumar, Saina Nehwal, Mary Kom, Yogeshwar Dutt, Sushil Kumar and the countless others who fought the battle on our behalf. The Nation Salutes you!



Ingredients (Makes about 8 paratas)

For Orange colour
Wheat Flour 1/2 heaped cup
Carrots 2
Chilli Powder 1/2 tsp
Salt a little
Oil a few drops

Method of Preparation

1. Chop the carrots roughly. Grind in a mixie along with the chilli powder and salt.

2. Take flour in a bowl. Add the carrot mix and the oil to it. Mix well. Add enough water and make into a dough.

Careful about the water as there is very little dough and carrot also has a lot of moisture

For Green Colour
Wheat Flour 1/2 heaped cup
Spinach a handful
Green Chilli 1
Salt a little
Oil a few drops

Method of Preparation

1. Grind spinach in a mixie along with the green chilli and salt. Add a little water if need be.

2. Take flour in a bowl. Add the spinach mix and the oil to it. Mix well. Add enough water and make into a dough.

For White Colour
Wheat Flour 1/2 heaped cup
Salt a little
Oil a few drops

Method of Preparation

1. Take flour in a bowl. Add salt and the oil to it. Mix well. Add enough water and make into a dough.

Method of Preparation

1. The three colours of dough are ready.



2. Roll them into 3 logs and place them in a row. Join together slightly. Do not put too much pressure as we want to avoid them overlapping as much as possible.



3. Cut into 8-9 equal parts.



4. Now rolling time.... Dip in flour while rolling as you will for normal rotis. First roll from top to bottom (orange to green) to get the height that you are looking for.

5. Then turn and roll horizontally to get the required width.



6. Cook both sides in a pan and serve with side of your choice.



The taste does not change much from normal rotis. But the health factor is definitely high. Plus kids will love picking different sections with different colours :-) You can try the carrot and spinach rotis separately as well.




Photo Courtesy NDTV

Linking this to Celebrate Month of Shravan - Event by Jagruthi hosted by Sangee
Linking this to event Independence Day by Sharan

Butter Naan

Making Naan has been in my list of things to do for some time now. I once tried it before and was not very successful. This time I followed the recipe from Vah re Vah. I have given the ingredients and steps that I followed below. For a video of how to make it, please do check the Vah re Vah link.

I am now planning to make other variations like Garlic Naan in the future... Stay tuned!



Ingredients

All Purpose Flour / Maida 3 cups
Fast acting instant Yeast 1 tsp
Salt 1 tsp
Sugar 1 tsp
Warm Milk 1 cup
Oil 2 tsp
Water about 1/2 cup

Butter to spread

Method of Preparation

1. Mix the milk, water, oil, salt, sugar and yeast.

2. Take the APF in a bowl. Add the liquid to it mixing with hands. The dough will be very sticky.

3. Apply a layer of oil on the top. Keep closed with a damp towel for about 15-20 minutes.

4. Punch the air out and separate into 6 big balls. Dust with some flour to help handling of the flour. Cover again with damp cloth for another 15-20 minutes.

5. Preheat the oven to max temperature for about 20 minutes. My oven heated to a max of 230C.

6. Roll the dough with hand or with a pin. Toss it in your hand a little. Check the video in Vah Re Vah for a beautiful demo.

7. Place in a baking sheet lined with parchment paper. Bake for 2-3 min on one side. Flip and bake for another minute or 2. Though mine cooked in 2+1 minutes, it did not get a brown colour. So I tried baking a little longer 3 + 2 and got a nicer colour.



8. Spread butter on top as soon as you take it out of the over and serve with some yummy punjabi dishes.. Do check out my recipe index for an array of North Indian Sides!!!

Verdict : We really loved it. Though it is not the best Naan that I have eaten, it was soft and I do not have to go to a restaurant to eat Naan. My husband said "This tastes better than most restaurant Naans available here".




Linking this to I love Baking
Linking this to Celebrate - Olympic games Event by Jagruti, hosted by Priya

Lahsun Paratas (Garlic Paratas)

I was browsing thru a cookbook in the library and saw garlic paratas. Never added garlic to paratas and so I thought of giving it a shot.



Ingredients

Wheat Flour 2 cups
Garlic Paste 1 tsp
Coriander Leaves 2 tsp
Turmeric 1/2 tsp
Salt
Oil a little and some for rolling

Method of Preparation

1. Add the wheat flour, garlic paste, coriander leaves, turmeric, salt and oil to a bowl. mix well with your fingers.

2. Make a roti like dough by adding enough warm water.

3. Make 8 balls out of this.

4. Take 1 ball. Roll it a little. Apply little oil. Fold to a semi circle. Apply some more oil. Fold to a quarter circle.

5. Roll it into a triangle and cook in a hot pan.

6. Apply some ghee while cooking and as it comes out of the pan.

Enjoy with a side of your choice. We enjoyed it with Mirchi Ka Salan. This was mildly flavoured with garlic. If you want a strong flavour, add more garlic.



Linking this to Let's cook - Bread

Paneer Parata

After making Kadai Vegetables, I had some paneer left and decided to make some paratas with it. As I was already in Radhika's site for the recipe of the gravy, I checked her parata recipe as well. I usually make Paneer Parata like Aloo Parata as a stuffed parata. I liked this variation a lot. I think I will stick to making Paneer paratas like this.




Ingredients

Whole Wheat Flour 1 cup
Paneer 1 cup

Spices - You can use chilli powder, cumin and turmeric powder. I saved 1 tsp of the powder from the Kadai Paneer recipe and used that

Salt to taste
Ghee for cooking

Method of Preparation

1. Take wheat flour in a bowl.

2. Crumble paneer and mix well to the flour.

3. Add the spices and salt and mix well.

4. Make a dough with enough water.

5. Split into 8-10 balls and make paratas with them by applying ghee on both sides while cooking.



Enjoy with a side dish of choice. It goes well with yogurt and pickles.