Bhatura

Bhatura is a very popular North Indian bread which is accompanied by Chole Masala  or channa masala.Bhatura is a leavened bread.I have used instant yeast and then let it rest for an hour  and then deep fried them.
Bhatura is popular at fast food restaurants,liked by kids a lot.Making them at home,I felt really it is an experience.The way these bhatura puff up depends on the way we knead the dough ,the way we roll them and also we have to be very carefull while frying them in oil.I actually was able to make them puff up nicely.

Ingredients,
Maida- 1 and 1/2 cups
Yogurt- 2 tablespoons
Yeast- 1 1/2 teaspoons (I used instant yeast)
Salt- 1/2 teaspoon
Sugar- 1/2 teaspoon
Oil- For deep frying.

1. Take maida/All purpose flour and add yogurt,yeast,salt and sugar.
2. Knead this into dough using warm water.
3. Cover it with a cling wrap and allow it to rest for 1 hour.
4. Divide this into 5 equal parts and roll out each part flat and thick.
5. Deep fry in oil on both the sides.
6. Serve hot with Chole Masala

Take all purpose flour and mix it with salt,sugar,yeast

and yogurt.

Mix it into dough with warm water and cover it with

a cling wrap.Allow it to rest for an hour.

After an hour remove the cling wrap and divide the dough 

into 5 equal parts.

Roll out each part flat with a rolling pin and deep fry in oil 

on both the sides.

Bhatura with Chole Masala

Methi Thepla

Methi thepla is one thing that I really loved to eat . Whenever there was time that I couldn't make rotis at home we used to get them at the grocery stores.Fresh fenugreek leaves chopped and added to the wheat flour and besan with spices are absolutely delicious.
I usually mix yogurt with a very little salt and 1/4 teaspoon of chaat  masala for 1/4 cup of yogurt to have with methi theplas. This goes well with pickles too.
Thanks to my friend who learnt this from her Gujarathi nanny and passed it on to me.

Ingredients,
Wheat flour- 2 cups
Chick Pea Flour- 6 tbsps (besan)
Yogurt- 6 tbsps
Carom seeds/ Ajwain- 1 teaspoon
Cumin  Powder- 1 teaspoon
Coriander Powder- 1 teaspoon
Fresh Fenugreek leaves- 1 cup ( chopped)
Ginger- 1 teaspoon (grated)
Turmeric- 1 teaspoon
Green chilli- 3 ( finely chopped)
Salt- 1 teaspoon
Cookin Oil- 1 tablespoon
Water - required enough for the dough.
Oil/ghee- a few teaspoon to smear on the theplas while cooking.

1. Mix all the above ingredients and slowly add water to make into a lump.
2. Knead well to make dough.
3. Divide them into 10-11 equal parts in small round shapes.
4. Roll each round shape with a rolling pin ,slightly thick.
5. Put this on the hot tava /griddle and bake on one side.
6. Smear oil on the top and flip the thepla.
7. Apply oil on the other side too.
8. Serve hot.

Mix all the ingredients with water and make dough.

Allow it to rest for 10- 15 minutes.

Divide the dough into 10-11 equal parts.

Roll each part flat.

Put this on the hot griddle,once you see thepla rising a little

smear oil on the top and flip it.

Apply oil on the other side  and bake well on both the sides.

Methi thepla.

Missi Roti

This is a very popular punjabi bread. This is done with a mixture of wheat flour and chickpea flour / besan.This includes a few other ingredients like onions,coriander,kasoori methi,garam masala and carom seeds. One can also do this without onions.
These slightly thicker rotis are mouth watering along with yogurt or your choice of curry or pickle.
All thanks to my friend who called up her sister in punjab and got this recipe .

Ingredients,
Wheat flour- 11/2 cups
Chick pea flour( besan)- 1 cup
Kasoori methi- 1 tbsp
Coriander leaves- 1/2 cup( finely chopped)
Salt- 1 tsp
Turmeric- 1/2 tsp
Carom seeds- 1 tsp
Garam masala- 1/4 tsp
Onions -  1/2 cup ( finely chopped)
Green chillies- 2-3 (finely chopped)

1. Take wheat flour,add besan,kasoori methi,onions,chopped fresh coriander, salt, green chillies,garam masala,carom seeds and turmeric.
2. Slowly add water to form dough and knead well.Cover it with a wet cloth and keep it aside for 30 minutes with a cloth.
3. Divide it into ten equal parts of small balls
4. Roll each part flat a little thicker ,not thin.
5. Place them on heated tava, keep flipping and bake well on both the sides by applying oil on either sides.

Mix wheat flour,add besan,kasoori methi,onions,chopped fresh coriander, salt, 

green chillies,garam masala ,carom seeds and turmeric.

Knead well with water and allow it to rest for half an hour.

Divide them into 10 equal parts.

Roll out each part flat with very little flour.

Place it on a heated tava ,bake on one side.Apply

oil/ghee.

Once you start seeing little puffs,flit it over.

Bake well on both the sides.Brush them with oil or

butter.

Punjabi Missi Roti.

Rumali Roti

Rumali roti was on my to do list for a long time. These are Indian breads which are thin, savory yet soft breads. I made this along with   green peas masala .One rumali roti is big and a perfect combination for any kind of spicy side dish.If there is any specific bread to order at any restaurant, I would invariably be naan or rumali rotis. Having these with a paneer curry or green peas masala is completely an idyllic experience.
These are traditionally made on an inverted griddle.I have tried this on a non stick pan on a stove top and results were no different.Only one thing is that these breads have to be really quick to be made on a high flame and flipped quickly, or else they might get a little hard.

Ingredients,
Wheat flour- 1 1/2 cups
All purpose flour- 1/2 cup
Baking powder- 1/2 teaspoon
Salt- 1/4 teaspoon
Water- required enough to knead the flour into dough.

1. Mix all the flour,baking powder and salt. Add water and knead it into dough
2. Cover the dough with a wet cloth and allow it to rest for 1/2 an hour.Cover it with a wet cloth.
3. After half an hour divide this into 10-11 equal parts.
4. Roll each part flat, very very thin.
5. Slowly place it on heated griddle wait for second or two and then flip it.
6. Bake it . Slowly fold it in half and then half again in a hand kerchief shape.
7. Transfer them into container.
8. Serve them hot with your choice of curry.

To the wheat flour add all purpose flour,baking powder

and salt.

Mix everything with water and knead it into flour,keep it covered for 1/2 an hour

with a wet cloth.

Divide the dough into 10- 11 equal parts.

Roll out each part flat with a rolling pin.

Put this on a hot griddle on high flame.

Flip it over and bake on the other side.

Slowly fold it into half.

And then half again.

Rumali roti.

Avocado Parathas

Every week shopping for the fresh veggies is a habitual for me.This time I found these very good and green known to be protein packed and most importantly it has beta-sitosterol known to reduce cholestrol levels.
I tried this because of the nutrition facts of these avocados, but it turned out to be one of the melt in the mouth recipes. The contrive of avocados into parathas are the perfect combination.One can make these as avocado paratha wraps or just the avocado parathas.The fresh baked ones just right out of the griddle  and hot are perfect for kids to masticate on.
Test the avocados press your thumb a little on the Avacado,if it gives way a little then it's perfect to use.If it doesn't give way then it's not ripe and not ready to use.Use the right avocados .If it gives a lot of way when you press then it's too ripe.Buy the just ripe ones to use.

Ingredients for Avacado parathas,
Flour- 1 1/2 cup
Avacado- 1 1/2( seed and skin removed and mashed )
Coriander and cumin powder-1 teaspoon
Lemon juice-1 tbsp
Salt- 1/2  teaspoon
Red chilli powder-1 teaspoon
Sesame seeds- 1 teaspoon

1. Cut the Avacado in half and remove the seed,scrape off the Avacado from the skin and mash them into a paste
2. Add coriander and cumin powder,lemon juice,red chilli powder , sesame seeds and salt to this.
3. Take flour ,separate a hand full of flour that you might need to roll out the parathas and add the mixture prepared ,knead it into a soft lump of dough.
4. Make 10 to 12 small balls of the dough and keep them aside
5. Roll out these into round shapes as parathas or rotis and bake them on hot griddle both the sides with half a teaspoon of oil on both sides.

How to cut an avacado,scrape the seed and skin and cut the avocado
                                      cut the avacado lenght wise,do not cut the seed.

                                       rotate the upper half in 90 degree angle and open in half.

                                                 This is how it looks when it is sliced half.

                                           Remove the seed slowly with a spoon,just scrape it off.

                                      cut in rows and columns the inside part of the avacado,not the skin.

                                    Slowly scrape off the square parts of the fruit with a knife all around.

                                          This is how it looks after it is cut fully.

Carrot Aalu Paratha

Whenever I have to do something palatable as well as not to strain myself by cutting veggies or using masalas and grinding them,the first thing that comes to my mind is paratha.I love to do both potato stuffed paratha and also the cauliflower stuffed parathas.
When I make parathas I cognate to the fact that kids also should get the right amount nutrients they need.So when I started making these I find that by using grated carrots in dough it self not only makes the dough smooth but it also enumerates the nutrition value of the parathas.
Aalu paratha is a traditional breakfast for some parts of India,but for me it can breakfast or lunch or dinner.I can have parathas any time of the day,goes well with pickle or plain yogurt .

Ingredients for the Carrot Aalu Paratha,
For the filling,
Potatoes-1 1/2 ( peeled and boiled)
Amchur-1 teaspoon
Red chilli powder-1 teaspoon
Salt-1/2 teaspoon ( vary according to taste)
Garam masala-1/2 teaspoon
Coriander-4 sprigs(finely chopped)

Mash the potatoes and then add the amchur,red chilli powder,salt , garam masala and then chopped coriander ,mix well and keep aside.

For the dough,
Wheat flour or multi grain flour-11/2 cup
Carrots-2( big )
Carom seeds-1/2 teaspoon
Salt-1/4 teaspoon
Water- enough to knead the flour into dough

1. Grate carrots finely and add it to the flour.Add carom seeds and salt to it and knead it into a stiff dough.Make small equal balls out of it and slightly roll them into poori sizes.
2. Take 2 teaspoons of the filling mix prepared and keep it in the middle of the rolled small poori sizes of the dough and seal it from all the sides.
3. Sprinkle flour on the counter top,place the sealed dough and then sprinkle some more of the flour on top of it.
4. Roll this into parathas and bake it on the preheated griddle until done on both the sides.
5. Apply ghee or oil while you flip the parathas.