Step By Step photos for Rotis, parathas, wraps, rolls......

Naan & Kulcha(1)

Maida - 2 cups
Curd - ¼ cup
Milk - ¼ cup
Sugar - 1 tsp
Fresh yeast - 2 level tsp
Baking powder - ½ tsp
Cooking soda - ¼ tsp
Salt - 1 tsp
Ghee (or any fat ) - 2 tbsp

Naan:
Ingredients:

The dough is kneaded:

The dough has risen well.

Roll to uniform thickness.

Slightly elongate on side, holding with hand:

 

Naan & Kulcha(2)

Keep all rolled and ready

Put on a hot tava

Gently turn with hands

Now,transfer to a pulka ring and cook till lightly brown.

Smear butter on each naan when hot

 

Naan & Kulcha(3)

An alternative to this method - If you have a oven,use MW+grill option(combo) for 2-3 mins or till done.

The naans are buttered and ready

It is served with
Vegetable Kurma
and
Palak Paneer


Kulcha is a extension of Naan. It is a stuffed naan.
The dough and filling are made into equal balls.

A portion is rolled, and the filling is placed on it

 

Naan & Kulcha(4)

A paste of maida and water is spread around the filling for binding.

 

Paneer Tikka in Khatti Rolls - a grand dish!

For tikka;

Mix ¼ cup of curds + haldi + 1 tsp chaat masala + 2 tsp crumbled kasuri methi + 1 tsp chilli powder + ½ tsp garam masala + 1 tbsp besan + 2 tsp ginger-garlic paste + salt.

Marinate in it

200 gms cubed paneer.

Finally add 2 chopped tomatoes.

Heat 1 tbsp oil & sauté one capsicum cut into strips.

Next add the marinade & cook till thick & like a paste.

In the meanwhile make a dough with

1 cup wheat flour + 5 tsp ghee+ salt + milk

Rest for 30 mts, make 6 balls & roll each thin.

Saute each lightly on both sides on a dry tava.

Take out, spread cooked paneer mixture on each & roll.

Just before serving, heat all spread on a tava till uniformly browned, turning over each carefully.

Cut each diagonally & serve.

 

Multiple Phulkas the easy way (1)!

1) ready to make phulkas with the dough,flour for dusting,rolling pin,tava....



2)first phulka on tava



3)first phulka turned.




4)now the cooked part of first phulka facing up,so we put the second rolled phulka on that.




5)now the first phulka will be down and the second is on top; flip the first phulka and make the second one go down.

 

Multiple Phulkas, the easy way (2)....

6)put the third on the first two


7)u can see the phulkas below are getting fluffed .



8)continue with as many as you can manage.here i have 10 of them on tava.



9)all on tava ,now you can set aside the tava. All rotis are now cooked. Only if you have a gas stove, the following steps need be followed, of puffing directly, over the flame.


10)take each one from tava and cook directly on flame.

 

Multiple Phulkas, the easy way (3)


11)phulka getting fluffed.

12)phulkas ready to serve.

 

Rumali Roti (1) - my version has more wheat flour!

Wheat flour - 2 cups

Maida - 1 cup

Salt, warm water to mix.

Make a very soft dough, which is almost sticky ( use FP if you have one)

Knead very well & keep covered for an hour.

Make into small balls & roll out into small puris.

Stick 2 puris together with melted ghee & a light sprinkling of maida in between.

Roll out as thin as you can.

Heat a tava & cook both sides ligtly without ghee or oil.

Tap & separate layers.

Apply a little ghee & fold into four – keep covered.

 

Rumali Roti (2)

Photos continue............