Potato cheese palak roti

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Preparation Time : 25 minutes
Cooking Time : 10 minutes
Serving : 4 members
Description
Potato cheese palak roti. A very tasty roti which can be had as it is without any thing to accompany it. The green colour with white spots here and there is liked by children a lot.A good trick to make kids eat their spinach. This roti is apt for the lunch box to school or office as it stays soft for a long time and tastes good at room temperature too. I remember when i was in boarding school as a kid , our entire table (10 girls with us) used to take the vegetables served to us on our plate as a heaped spoon full. Put it into our mouth in one shot and drink water and swallow the vegetables . I guess most of us should have gone through such experiences as kids for sure.(If not for vegetables,something else at least) there are so many ways to cheat our children to eat their veggies in a good happy healthy way. It’s just that we have to take that extra bit of effort to do so.
Ingredients
Ingredients
Quantity
Potatoes1 cup boiled , peeled and mashed
Spinach - boiled and ground to a paste 1 cup
Wheat flour3 cups + for dusting
Cheesegrated 1/4 cup
Salt to taste
Curd 3 tablespoon
Turmeric powder 1/4 teaspoon
Cumin powder1/4 teaspoon
Green chillies1 chopped
Coriander leaves 1/2 teaspoon chopped ,
Oil1 tablespoon + for greasing and cooking
Method
  1. Mix wheat flour , palak paste , salt to taste , turmeric powder , cumin powder , curd and 1 tablespoon oil together . Knead well to get a smooth dough .
  2. Divide into 10 -12 equal balls . Roll out each portion of the dough into a circle , dusting with wheat flour over .
  3. Season mashed potatoes with salt , green chillies and coriander leaves . Place some grated cheese over the circle roti , top with a heaped tablespoon of potato mixture and top with more grated cheese .
  4. Bring the edges of the circle roti together and pinch of the excess dough . Roll into a ball . Do the same with all of dough and potato mixture and cheese .
  5. Dust a flat surface with wheat flour . Flatten the stuffed balls with your palms gently and roll into a circle gently making sure the stuffing does not come out .
  6. Heat a non – stick griddle ( tava ) and cook the roti on both sides , using a little oil , till golden brown spots appear . Repeat with the remaining stuffed dough .
  7. Serve hot with curd , pickle or any vegetarian gravy of your choice . I like it best with curd or any raitha .

Carrot chapathi

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Preparation Time : 20 minutes + 1 hour for the dough to rest

Cooking Time : 1 1/ 2 minute for each carrot chapathi

Serving : 4 members

Description

Carrot chapathi . My hubby complains about the my menu at home being the same always (the best way to win a heart is through their stomach , that’s my motto) so my regular chapathis just changed to carrot chapathis instantly. I had some grated carrots left over which i wanted to use for salad in my refrigerator. The chapathis was even more soft and tasted a bit sweet.My hubby likes vegetable korma whenever i make chapathis to accompany it and he wants a lot of mixed vegetables in the korma.The korma should be thick with just vegetables and a little gravy coated around. Gosh how much vegetables can a person consume at a time. This chapathi having carrots inside saved me from his complaints of regular menu and his wanting for more vegetables. These are little tips and tricks that are perfect for home cooks and beginners. Health fanatics to can take in account of this recipe instead of having regular chapathis have it with a healthy twist.

Ingredients

Ingredients
Quantity
wheat flour2 cups
saltto taste
sugar1/4 teaspoon
wateras required
carrots2 grated

Method

  1. Mix wheat flour , salt and sugar together . Gradually add water and knead to a smooth dough . Keep aside for an hour .
  2. Pat and knead again . Make lime size balls and roll out into medium sized circles .
  3. Apply 1/4 teaspoon of oil all around the chapathi on one side facing you . Place a tablespoon of grated carrots in the Center .
  4. Fold all the four sides to get a small square . Do the same with the remaining dough and carrots .
  5. Roll the small squares into square shaped chapathis . Heat a tawa and roast the chapathis on both sides till cooked through .
  6. Serve hot with desired subji , gravy or korma .

Roomali roti

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Roomali roti

Preparation Time : 1 Hour 15 minutes

Cooking Time : 15 minutes

Serving : 4 members

Description

A very thin soft white colour roti which is my favourite . I first got to taste this in surya hotel in Coimbatore ( now the vivantha taj ) . I think , I was in the 4 th standard then . During holidays every Sunday lunch we used to go out . ( mostly to surya hotel as it was the best then ) surya hotel was one place that introduced me to a lot of new North Indian and Chinese dishes . Recipe and picture courtacy my daughter ANISHA .

Ingredients

Ingredients
Quantity
wheat flour1 1/2 cups
maida50 gm
baking powder1/2 teaspoon
oil2 table spoons
waterto knead
saltto taste
soda – bi – carbonatea pinch
milk2 table spoons
  

Method 
  1. Sieve wheat flour , maida , salt , baking powder and soda- bi – carbonate together . Pour oil , milk and water little by little to get a smooth elastic dough . Set aside covered with a wet cloth for one hour .
  2. Make small balls (lemon size ) out of the dough . Take 3 balls , flatten each ball with palms .
  3. Apply oil on one ball , dust flour over . Top with the second ball and apply oil sprinkling flour over . Cover with the third ball and sandwhich the balls together .
  4. Roll out the sandwhiched balls very thinly with the help of dry flour like tissue paper .
  5. Stretch a little on all sides . Heat a inverted griddle ( up side down tawa ) . Place the rolled romali roti carefully over it and cook till done for about 1/2 a minute on both sides .
  6. Remove , peel the romali roti into 3 seperate pieces . Fold like a handkerchief .
  7. Serve hot with butter chicken or kadai chicken .

Soft chapathis

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softchapathis

Preparation Time : 30 minutes

Cooking Time : 1 minute

Serving : 4 to 6 members

Description

From the time I started cooking till recently my chapathis were hard and chewy . I came across a recipe in mallika badrinaths cook book . Tried it out and it was so very soft . Had some left over and the chapathis were as soft as it was the previous day . Made frankies with them . Finally I learnt the trick of soft chapathis .

Ingredients

Ingredients
Quantity
Wheat flour heaped2 cups
water1 1/2 cup
Oil3 tablespoons
saltto taste

Method
  1. Heat water with a teaspoon of oil . Mix flour and salt together .
  2. When water starts to boil , pour over the flour and mix quickly with a flat ladle . Keep closed . Cool to warm .
  3. Knead to a smooth dough smearing little oil to hands . Sprinkle water if necessary while kneading . Make even size balls .
  4. Roll out into thin chapathis using little flour to dust . Heat a tawa .
  5. Put the chapathi. Wait for 10 seconds , flip over to the other side cook for another 15 seconds and turn over once again . The chapathi will puff up .
  6. Remove from tawa and smear oil or ghee over the chapathi . ( optional ) these chapathis remain soft even with out using oil .