Showing posts with label ROTI. Show all posts
PUFFING ROTI,DIRECT FLAME METHOD
in BREAKFAST/DINNER, EVENT PART, ROTI on Sunday, August 19, 2012
This is actually a special post for my SIL,who requested to post this
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I don’t know about you all,but I learnt this puffing in direct flame very recently when I saw my friend S making,when we visited her place once.Before that I knew puffing a roti,but in tawa itself. That procedure is comparatively more than this. When we saw her making right from making dough till puffing,myself and the other friend,both of us were awed,that is that so simple,she made it look like so simple,that we dint get scared to try ,but we were very eager to try and see. We did tried and we now get a good result,for sure
. I dont know if I am exactly following her,but sure I learnt puffing and we are satisfied with the outcome. All the credit goes to Sangeeta!
As clicking the roti when it puffs in direct flame was quite challenging and definitely needs a tripod and all those accessories to click that frame! So I cant do justice to the picture,but I thought of sharing video,which will be helpful for the beginners. But the video too is took in my mobile so it is bit grainy.But sure decent enough to understand!
Ingredients:
I made 12 medium sized rotis
| Pillsbury aata | 1 leveled cup |
| Salt | As needed |
| Water | 1/2 cup ,minus 2-3 tblsp |
Method:
- Make dough by mixing water gradually to the flour(with salt),gather it with your fingers and make it a single mass,no need to knead hard.
- Let it rest for 10-15 min(Keep closed) ,then again knead the dough to make it smooth.The dough should be soft and pliable,not hard.And not sticky also,if you do it right,then the dough wont stick to ur hand now.
- Make 12 equal sized balls out of the dough.
- Roll into thin circles,not too thick.The size should be smaller,this makes the roti to fit into the flame,and puff easily.
- Heat the tawa,keep in medium high flame and put the roti.Wait till small bubbles form and turn within few seconds,dont let it brown.
- Let the other side gets cooked and gets golden brown spots,now turn again and using a tong,take the roti and put over the flame directly(High flame).The side which we dint browned too much should be under the flame.
- Wait till it puffs and take it out and brush it with ghee/oil,if desired.
And your soft roties are ready,this willstay soft for hours for sure!!
Videos:
Notes:
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And now Event time!!
Glad to send the following entries for the event
- Baby Corn Korma
- Whole green gram dal
- Brinjal Curry
- Dal Makhani
- Butter paneer masala
- Cauliflower peas korma
- Tomato gravy
And don’t forget to send in your entries too,for my event going on 
EASY PALAK PARATHA RECIPE
INGREDIENTS (6 parathas)
| Wheat flour/Atta | 1 cup |
| Spinach/Palak,chopped | 1 cup |
| Jeera | 1 tsp |
| Sambar/red chilli powder | 1 tsp |
| Turmeric powder | 1/8 tsp |
| Oil | 2 – 3 tblsp |
| Salt | As needed |
| Water | as needed |
Method:
- Wash the spinach and tear the thick stem in the leaf and chop them roughly. Heat a pan with oil and splutter jeera in it. Add the chopped palak and fry in low flame.
- Cook for 2 minutes,without changing the colour and add it to the flour along with the other ingredients except water.
- First mix the flour well with spinach and then add water to make a non sticky dough,just like roti/chapthi dough.
- Make six equal sized ball and roll out little thicker parathas,dust it while rolling when ever necessary.
- Heat pan and drizzle some oil and cook the parathas both sides in medium flame,until the golden brown spots appears.
METHI ROTI/THEPLA
in BREAKFAST/DINNER, PARATHAS, ROTI on Tuesday, May 15, 2012
This is also one of the recipes,that I got from my friend Sangeeta and tried.It tasted great. This is the first time I am trying and I liked it very much.
Ingredients:
| Wheat flour | 1 1/2 cup |
| Methi leaves | 3/4 cup |
| Sambhar powder – Replace with red chilli powder,coriander powder | 1 1/2 tsp |
| Garam masala powder | 3/4 tsp |
| Turmeric Powder | 1/4 tsp |
| Jeera | 1 tsp |
| Salt | As needed |
| Oil | 3-4 tbsps |
| Butter milk | As needed |
Method:
- Remove the methi leaves from its stem,clean it and chop it coarsely.Fry the wet leaves in a kadai with little oil,just till it reduces in volume.
2. Add the sautéed leaves,salt,turmeric,garam masala powder,sambhar powder,jeera and oil and mix well. Add required butter milk to make a soft dough,just like we make for roti/chappathis.
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3. Make equal sized balls and roll to thin rotis.Heat a tava,sprinkle little oil and just toast the rotis like we usually do for chapathis.
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4.Serve with any simple raitha or simply with curd and pickle.
I served with boondi raita and mango thokku! Tasted great!
Note:
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