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Bottle Gourd Parata

30 Oct

bottle_gourd_parata
Anapakaya Paratha.

Bottle gourd / lauki is grated and salted. It is then squeezed and mixed with wheat flour into a dough. The dough is rested for sometime and is rolled out into thin parata. The bottle gourd paratha is then fried on flat pan till golden brown in color.
Makes: around 2 Bottle gourd Parata.

Ingredients:

Wheat Flour 3/4 Cup
Bottle gourd (Grated) 1/2 Cup Packed
Green Chiles 1
Ginger 1/2 inch Piece
Salt to taste
Oil 2 tsps + as Required

Method of preparation:

Peel the bottle gourd, wash and grate it.
Add few pinches of salt to the grated bottle gourd and leave it aside for around 10 – 15 minutes.
Squeeze the grated bottle gourd and reserve the liquid.

Remove stems, wash and finely chop green chiles.
Peel, wash and mince the ginger.
Alternatively coarsely grind the green chiles and ginger.

In a mixing bowl, mix together wheat flour, squeezed bottle gourd, green chile ginger mixture and salt.
Add little bit of reserved liquid at a time and knead the mixture into non sticky dough. Add water if necessary.
Leave the dough aside for around 1/2 hour and divide it into 2 portions.

Smear few drops of oil with the help of a spoon on the rolled out portion and close to form a semi circle.
Spread few more drops of oil on the semi circle and close it into a triangle.
Press lightly, dust some wheat flour and roll the triangular shaped dough into somewhat thin parata.
Repeat the same with the other portion of wheat dough.

Heat a flat pan on medium – high heat.
When pan gets hot, place one rolled out bottle gourd parata on the pan.
Fry on one side till brown spots appear and turn on other side and pour a quarter tsp of oil (if using) around the parata.
When you see brown spots on the other side, remove from heat and place in a closed container to keep them soft.
Repeat the same with remaining rolled out parata.
Serve bottle gourd parata with your choice of raita or pickle or serve with simple kadhi.
Notes: Adjust the thickness of the paratha according to your preference.

Suggestions: If the paratha is not cooked properly, put it back on low heat and cook till its done.
Variations: You can also grind the bottle gourd into coarse paste using a grinder instead of grating it.
Other Names: Bottle gourd Parata, Anapakaya / Sorakaya Paratha.

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Mint Paratha

19 Nov

mint_parata
Pudina Parata.

Whole wheat flour is kneaded into a dough. The dough is rolled out and dried mint leaves are sprinkled on the paratha. Cook the mint parata and serve with any raita of your choice. Click here for making dried mint leaves.
Makes: around 2 Mint Paratha.

Ingredients:

Whole Wheat Flour 1 Cup
Dried Mint Leaves 1/2 tsp
Ghee few Drops
Salt to Taste

Method of preparation:

In a mixing bowl, knead together wheat flour and few pinches of salt into smooth dough using enough water.
Keep the dough covered for around half an hour.
Divide the dough into 2 parts.
Roll out each portion into thick 6 inch diameter disc.
Apply few drops of ghee on the rolled out parata.

Sprinkle dried mint leaves over the greased area.
Roll the disc into a long cylinder and finally make a coil with it.
Press the coil into flat disc and roll out into around 6 inch diameter disc with help of rolling pin.
Repeat the same with remaining portions.

Heat a flat pan on medium heat, place the rolled out mint parata.
Cook the parata on both sides till brown spots appear on the surfaces.
Serve mint parata with any raita of your choice.
Notes: Make sure to cook the parata well.

Suggestions: Adjust mint leaves according to your preference.
Variations: You can also check other recipes with mint here.
Other Names: Mint Paratha, Pudina Parata.

Plain Flour Parata

24 Sep

plain_flour_parata
Maida Paratha.

Plain flour / maida is kneaded into soft dough along with wheat flour and seasonings. The dough is rested for a while before kneading into a parata. The rolled out paratha is then cooked on flame till golden brown in color. Serve plain flour parata with any chole or any gravy curry of your choice.
Makes: around 3 Servings of Plain Flour Parata.

Ingredients:

Plain Flour / Maida 1 Cup
Wheat Flour 1/4 Cup
Salt to Taste
Sugar a big Pinch
Soda bi Carb a Pinch
Ghee as required

Method of preparation:

In a mixing bowl, mix together plain flour, wheat flour, salt, sugar, soda bi carb into soft dough adding cold water a little bit at a time.
Keep covered and rest the parata dough for atleast 30 minutes.
Divide the dough into 3 – 4 portions.

Take each portion of the dough and roll into thin rectangle shape.
Brush the surface of the rectangle with little ghee and roll the longer edge of the rectangle to form into a long cylinder.
Now take one end of the cylinder and roll into a coil and press the coil lightly to form a disk.
Brush the surface of the formed disk with little ghee and roll into thick 7 inch parata.

Repeat the same with remaining portions.
Heat a flat pan on medium low heat, place the rolled out parata on the pan.
Cook on one side till light golden brown, turn on the other side and lightly press around the ends and cook till this side becomes golden brown as well.
Remove the plain flour parata onto a plate and repeat the same with remaining rolled out parata.
Serve plain flour parata with any chole or any gravy curry of your choice.
Notes: Make sure parata is cooked well before removing from heat.

Suggestions: Thicker the parata, more time it takes to cook.
Variations: You can also add crushed red chili while kneading the flour for little spice.
Other Names: Plain Flour Parata, Maida Parata.

Bajre Ki Roti

9 Sep

bajre_ki_roti
Bajre Ki Roti.

Bajre flour / millet flour is kneaded into dough. The dough is then rolled out into thick roti. Bajre ki roti is cooked on flat pan till its cooked. Serve hot bajre ki roti with ghee and garlic chutney.
Makes: around 3 Bajre Ki Roti.

Ingredients:

Bajre Flour 1 Cup
Salt to Taste

Method of preparation:

Bring to boil around a cup of water.

Knead bajre flour and few pinches of salt into somewhat tight mixture using sufficient amount of hot water.
Take lemon sized balls out of the above bajre dough and roll it into thick roti using using a rolling pin.
Dust little bit of bajre flour if needed to avoid the dough sticking to the rolling pin.

Heat a tawa or flat pan on medium low heat.
Once its hot, place the rolled out bajre roti and press it on the edges with a spatula until it cooks.
Turn on the other side and let it cook until you see dark spots.
Remove onto a plate and repeat the same with remaining dough.
Serve hot bajre ki roti with ghee and garlic chutney.
Notes: Make sure bajre ki roti is cooked well before removing from heat.

Suggestions: Make sure to roll out the dough into small roti else chances of the roti breaking up increases.
Variations: Check other Indain flat bread here.
Other Names: Bajre Ki Roti.

Oats Parata

13 Aug

oats_parata
Oats Parata.

Old fashioned oats / rolled oats are ground into fine powder for this recipe. The ground rolled oats are mixed with wheat flour and other spices and herb into a soft dough. Dough is rolled out into parata and cooked on low flame till the paratha is done. Serve oats paratha with any raita of your choice.
Makes: around 6 Oats Parata.

Ingredients:

Wheat Flour 1 Cup
Oats Powder 1 Cup
Sesame Seeds 2 Tbsps
Green Chiles 2 – 3
Cilantro few Sprigs
Salt to Taste
Oil as Required

Method of preparation:

Grind oats into fine powder using a grinder.
Remove stems, wash and finely chop the green chiles.
Wash and finely chop the cilantro leaves.

In a mixing bowl, mix together wheat flour, oats powder, sesame seeds, green chiles, cilantro and salt.
Knead oats mixture soft dough using enough fresh water.
Keep the dough covered with wet kitchen towel for at least few hours.
Divide the dough into 6 portions.
Take each portion of oats dough, press it a little to form a small disk.
Carefully knead each dough ball into around 8 inch diameter disc with help of a rolling pin.
Repeat the same with remaining oats dough portions.

Heat a flat griddle on medium heat, brush half a tsp of oil all over the griddle.
Place the oats paratha on hot griddle and let it turn light golden brown with dark spots.
Add few drops of oil on uncooked side and turn it over to let it cook covered for few seconds.
When both sides are cooked properly, remove oats paratha onto a plate.
Repeat the same with remaining rolled out oats parathas.
Serve hot oats paratha with any raita of your choice.
Notes: Adjust the thickness of the paratha according to your preference.

Suggestions: If the oats paratha is not cooked properly, put it back on low heat and cook covered till its done. Also, grind the green chiles into paste instead of chopping them before adding to the oats mixture.
Variations: Check other parata recipes here.
Other Names: Oats Parata.