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

Mat Paratha:

Spread the dough to a 6-7” circle.

Spread oil all over.

Sprinkle finely chopped coriander leaves (not wet) _ green chillies minced
Or
Apply any chutney all overRoll from one end till you reach the other endCoil & make a circle

Now roll gently to 5” diameter & shallow fry parathas.
The same paratha can be done plain, without the coriander leaves/chutney.

 

Layer Paratha

Spread a ball of dough to a 6 “ circle.

Apply oil & fold to the front and back as shown in the photos.

Holding both ends with both hands, slightly stretch carefully to elongate.

Coil & make a circle

Roll gently to a circle.

 

Alu Paratha - this is from my Punjabi Friend !

This is a more elaborate method of making alu paratha, but this tastes different and excellent.

For the parathas;

Wheat flour - 1 heaped cup

Oil - 2 tsp

Water to make a dough

Filling:

Medium potatoes - 2, boiled, peeled and grated

Green chillies - 4,5 finely minced

Ginger - 1”, finely minced

Finely chopped coriander leaves - 2 tbsp

Oil - 2 tsp for filling + for parathas

Jeera - ½ tsp

Amchur powder - 1 tsp

Hing - ¼ tsp

Salt

Outer covering:

Knead as usual for the chappathi dough.

Filling:

Heat oil in a kadai & temper jeera first & then hing

Add all other ingredients & saute till dry.

To make 6 parathas, divide dough into 12 parts & filling into 6 parts.

For each paratha, take 2 dough balls & one filling ball.

As shown in the photo below, roll the dough balls into 3 “ discs.

Wet the outer edges with water.

Pat the filling into a smaller disc & keep in between thedough discs.

Stick the dough discs & roll them with the filling in between, to as big a paratha as possible.

Place it on a hot tava.

When the underside is partly done, turn over.

Flip it again & pour 1 tsp oil on the paratha.

By turning over the paratha on both sides, brown spots will appear & it will get thoroughly cooked.

Serve hot with pickles & curd.

 

Carrot-cheese paratha - you will fall for this!

I prefer to use Cheddar cheese.

Drop one medium carrot, cut into 3,4 pieces in boiling water, cover & remove from flame.
Open after 30 mts.
Cool & mince.
Make a dough of the minced carrot with:
Wheat flour - 1 cup
Red chilli powder - 1-2 tsp
Oil - 2 tsp
Salt, hing, haldi
Warm water to knead
Oil - to make parathas
Grated cheese - 3-4 tbsp
OR
Cheese spread - 6-7 tsp
Make 6 balls with the dough.
Roll each to 5” diameter & spread cheese spread or grated cheese.
You can do by any method, you like – round with cheese spread thus:
Or square with grated cheese

 

Methi Paratha - different from Methi Thepla.

Wheat flour - 1 cup

Besan - 1 tbsp

Methi leaves - 1 cup

Curds - 2 tbsp

Red chilli powder - 1 tsp

Salt, hald, hing
Clean & saute methi leaves in 1 tsp oil till they shrink.
Knead to a soft dough adding water.
Roll & shallow fry parathas as usual using oil.

 

Milk Phulkas (1) - ultimate taste in plain phulkas!

This is good, hot or cold and ideal for picnics & journeys.
As soon as each phulka puffs up, dab a little gee, keep in a cloth, wrap up & store in a casserole.
You can make 6 medium sized phulkas with 1 cup of wheat flour.

Mix atta with a pinch of salt (optional) + 2 tsp hot oil.

Add warm milk & knead very soft.
Smear a dab of oil & rest for 30 mts.

Make into balls & roll each ball to uniform thickness.

Put on a tava, wait for a few secs & flip it over.

Remove & shpow on the 'phulka-net' over the flame - it will puff up.

Smear a little ghee (optional) & keep wrapped in a cloth for extra softness.

 

Milk Phulkas (2)

You are welcome to join me for dinner!
Milk phulkas with
Ridgegourd Dhal - Kalyana Alu Kara Curry

 

Rotis & Rolls - ideal to carry for packed lunch

Make rotis with 1 cup of atta +5tsp oil+water (or milk). The dough should be very soft and elastic. Make 6 balls.
The rotis can be dry cooked as shown below.
Heat a kadai upside down & when hot, place the roti gently without any crease.Cook till small blisters appear on the surface; then flip & cook the other side for a few secs. This gives flexibility to fold for rolls & wraps.
BUT THIS CANBE DONE LIKE PHULKAS ALSO.
The filling is your choice.

 

Pahadi Paneer Tikka Wrap - irresistible!!

In this, you can stuff more filling, wrap in a tissue & carry in a ziplock cover.

Pahadi Marinade:
First combine in a blender, without water:

Chopped mint leaves - 1 cup

Chopped coriander - ½ cup

Hung curds - 3 tbsp

Jeera - 1 tsp

Lime juice - tsp

Salt

Next add to that & mix well:

Cornflour - 1 tbsp

Fresh cream - 1 tbsp

Paneer Tikkas:

Combine

16, 1” paneer cubes + 16, 1” capsicum cubes + 16, onion 1” cubes wih half the marinade & rest for 10 mtes.

On a satay stick arrange as shown in the photo & cook on a non-stick tava, on a medium flame, using oil till the paneer is light brown.

To proceed:

Arrange the contents from one satay in the centre of the roti gently. Roll it up tightly & wrap a tissue paper around each wrap & serve immediately.




With pindi channa;

With low-calorie mayonnaise+canned pineapple

 

Bajra Alu Roti - keeps anaemia at bay!!

Bajra flour (blackmillet flour) - 2 cups

Boiled & mashed potato - 1 cup

Green chilli – ginger minced - 3 tsp

Minced coriander - 4 tbsp

Amchur - 1 tsp

Salt

Ghee - to shallow fry

Combine all ingredients to make a soft dough, with warm water.

Divide into 8 portions.

Roll either between 2 oiled plastic sheets or pat with hand.

Shallo fry on aa tava using ghee.

Serve hot – kadhi goes best with this.Powdered jaggery is another tasty accompaniment.