Showing posts with label roti. Show all posts
Showing posts with label roti. Show all posts

Sunday, March 21, 2010

Puri


This easy to make crispy delicious puri or poori is delicious served with curries or syrup.

1 cup whole wheat atta flour

1/2 cup flour
2 tsp rice flour
1/2 tsp salt
1/4 tsp ajwain or carom seeds optional
water
1 to 2 tsp oil
oil for frying 1"

Knead all the ingredients together using little bit of water at a time to make a smooth ball. Divide into small balls and roll it thin without dents.

Heat oil in high heat and fry puris one at a time. When puri is put into the oil it will puff up. Pour oil on top or press lightly and it will puff up. Turn the other side and fry till the puri is golden brown this will only take a minute or two. Remove from oil and put into a paper towel to absorb oil.
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Friday, March 12, 2010

Batura served with curry

batura with chickpeas
2 cups all purpose flour
1/2 cup fine semolina
5 tbsp yogurt
1 tsp baking powder
1/4 tsp baking soda

2 tsp sugar
1/4 tsp salt
3/4 cup water as needed
1 tsp ghee
2" oil for deep frying

Mix in the flour, semolina, baking powder, baking soda and salt.

Add the curd, sugar, and ghee to the flour mixture. Add water as needed and knead well to form a soft dough. Cover and rest the dough in a warm place for about 3 hours.


Make golf sized balls and leave it for it to double for about 1/2 hour and roll them into circles of about 6 to 7" in diameter. Slide the rolled dough carefully into the hot oil and just press them lightly with a spatula so that it will swell up like a ball. This will take just few seconds. Flip the batura over and cook the other side until golden brown. Don't slip it back and forth as it will absorb oil keep each batura in tissue paper. 

Serve hot with channa masala.

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Kothuroti (Roti, vegetable and meat)


Kothu or kottu roti street food made at home.

6 paratha rotis cut into small pieces
2 eggs
1 onion
1 cup tomatoes
1 tbsp curry leaves
1 carrot
1 leek or spring onion
3 to 4 tbsp vegetable oil
1/4 tsp salt
1/4 tsp pepper

Cut meat into small pieces and cook with spices, leave aside with gravy. Can add chicken without bones, meat, soya meat or shrimp.

Heat oil add curry leaves, onion and egg stir fry till the egg is cooked. Add vegetables, tomatoes, salt and pepper stir fry for few minutes then add meat curry cook for few minutes. Toss the roti and serve hot.

This goes to dish name starts with K.

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Tuesday, March 2, 2010

Tortillas


This is not the traditional Mexican Tortillas. I experimented with the masa flour I bought to make tortialls, since it was difficult for me to make the tortialls the way the packet suggests I make it this way. We like the taste better eaten warm.

1/2 cup flour
1 cup masa flour
1 tsp salt
boiling water

Combine mixing with boiling water to make dough. Apply oil and put in a hot griddle.

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Wednesday, February 17, 2010

Coconut roti



1 cup flour
1/4 to 1/2 cup scraped fresh coconut
1/2 tsp salt
optional ingredients
1 tsp chilli flakes
2 tbsp onion
1 tsp maldive fish
1 tsp curry leaves
water

Mix all the ingredients and knead to a soft smooth dough. Make about 5 balls and roll it about 1/2" thick. Put the rolled roti in a hot griddle and cook, once you see spots on the roti turn it and cook the other side.
Coconut roti also known as pol roti and thenga roti can be eaten with curry or by itself.

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Tuesday, February 2, 2010

Whole wheat flatbread Atta roti


whole wheat flatbread

2 cups whole wheat or atta flour

1 tbsp margarine optional
½ tsp sugar optional
½ tsp salt
water

Combine the flour, sugar, salt and margarine. Add water little at a time till the dough comes together. Knead till the dough becomes soft, if it is too sticky add flour.

Roll the roti flat about ½ cm thick not too thin.
Heat a roti pan or flat pan like an omelette pan or skillet on medium high heat. Turn the roti when one side has some dots which will take a minute or two, press it with a flat spoon it will puff up. Then flip and cook the other side. Keep the rotis on top of each roti and cover with foil.

Another variation is to flatten the dough, put some butter and a little bit of sugar. Roll it into a cone then make a ball and flatten the roti again. This is the basic roti where many variations can be done like adding a filling of potatoes or dhal and flatten it this might need some oil in the pan.

I have updated the post, thank you for the questions. It is easier to make the flatbread over the stove so I haven't used the oven.

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Wednesday, January 27, 2010

Roti filled with curry


This is curry roti filled with fish filling it is an easy snack could even be a meal.

for the roti
3 cups all purpose flour
1 to 2 tbsp margarine optional
1 tsp salt
water to knead the dough
oil to soak the rotis

Knead the flour with margarine and salt using water to make the dough. Divide the dough into small balls and soak it in the oil for a few hours.
Roll the soaked dough thin. Then put the filling close it into any preferred shape. Put it in a hot griddle or fry in a pan in medium heat with some oil.
Cook the roti by turning all the sides to make sure it is cooked and is golden brown.


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