Roti Parantha

on

 I realized that I make a number of paranthas and rotis but have never written them down. So trying to fix that now.

Some generic rules:

  1. Always rest the dough for at least 15 minutes.
  2. With bajra/jowar/ragi, rolling is hard. I usually do it between butter papers. Also, roll a small roti first, and then spread out with hand on the tawa.
  3. To cook a millet grain better, can make 3-4 equally spaced holes in the parantha while cooking. Alternatively make some lines with the spatula, so that heat can reach inside and cook better.  

Roti Staples

  • Regular whole wheat roti

I try to add something extra to it by adding moringa flour, or beetroot flour. 

  • Ragi roti

I sometimes make roti with just Ragi flour (sprouted ragi, always), or maybe mix 1/4 wheat flour.

Also, some good additives are beetroot powder, moringa powder, wheatgrass powder. 


Jowar/Ragi parantha with carrots, radish and onion

I have made this many times and it comes out very good. 

Atta - Jowar/Ragi - mix 1/3 to 1/4 whole wheat.

Grate carrots and radish, and finely chop onions. Mix in atta and make a dough. It's better to squeeze the veggies lightly to get excess water out.

  • Ajwain
  • bhuna jeera
  • red chilli powder
  • salt
Add all these to the dough and make paranthas as usual. To roll them, I put the dough between butter paper and roll lightly.  


Methi Thepla

    Making this for a long time now, so time to pen a rough recipe.

    • Whole wheat flour 1/4 cup
    • Besan 1/4 cup
    • Bajra 1/2 cup
    • dahi
    • lots of chopped methi
    • ginger paste
    • salt, ajwain, bhuna jeera, chilli

    No water is required for kneading - dahi does all the work. And the water in methi.


    High protein Ragi thalipeeth with veggies and paneer

    Recipe measures for making 2 thalipeeth - for 1 person

    • ½ grated carrot and beetroot
    • 2 tbsp grated lauki
    • 2–3 tbsp chopped methi
    • 80g low-fat grated paneer 
    • 1 tbsp besan
    • 4 tbsp ragi flour
    • Salt
    • 1 tsp red chilli powder
    • 1 tsp jeera powder
    • Pinch of pepper
    • 2 tbsp water (or more if needed)
    Mix all these to make dough.
    • 2 tsp white + black sesame seeds
    • 1 tsp ghee

    Roll between butter paper, and sprinkle sesame seeds on top. Cook well with ghee/oil. 

    I have already made tons of versions of this - everything is optional - I add whatever veggies available, usually carrots, radish, onion, spring onions, green leaves. Then any atta - I have made with jowar, wheat+ragi, besan+ragi, rice flour+jowar etc. Then some spices, and finally paneer. Again, have made it with and without paneer, but paneer pushes up the protein percentage. If no paneer, then eat with Greek Yoghurt :) 

    Ref: https://www.youtube.com/shorts/Pb0mIyOPEXQ


    New Parantha recipe

    Came across this recently. Will try out soon.

    • Whole wheat flour 3 cups
    • salt
    • Tomato puree
    Tomato puree is used to knead the flour - no water used
    • 1 Cauliflower - grated, add salt and leave for 10 minutes. Squeeze out the excess water
    • Ginger, garlic, green chilli - all chopped fine
    • jeera, ajwain, dhaniya powder, red chilli powder, chat masala, chilli flakes
    • grated paneer
    • chopped coriander
    Mix all these - this is the stuffing for the parantha

    Roll the parantha and top with sesame seeds and chopped dhaniya.

    Cook as usual with ghee or oil.

    Ref: https://www.youtube.com/shorts/ztBdadTUw7c


    Akki Roti

    Similar to thalipeeth - just that the flour used is only rice flour. So far, I have only made it without paneer.


    Comments

    Post a Comment