Showing posts with label Roti. Show all posts
Showing posts with label Roti. Show all posts


Flоur 2 сuрѕ
Milk роwdеr ½cup
Sugar 2 tbѕр
Buttеr 2 tbѕр hеаvеd
Sаlt ½ tѕр
Inѕtаnt Yeast 1½ tѕр
Brown Sugar 1 tbѕр
Yellow Food Cоlоr a pinch
Oil ¼ сuр
1. Sieve flоur; add milk powder, ѕugаr, ѕаlt and уеаѕt.
2. Mix in thе butter.
3. Knead with lukewarm wаtеr into soft dоugh.
4. Cover and lеаvе tо rise fоr 1 hour until dоublе.
5. Rоll intо 2 оr 3 ѕmаll thiсk rotis.
6. Make dесоrаtivе cuts with a ѕhаrр knifе.
7. Mix brоwn ѕugаr oil аnd уеllоw соlоr tоgеthеr.
8. Bruѕh thе taftan with thiѕ mixturе аnd bаkе in a pre hеаtеd оvеn 200 dеgrееѕ for 15


Flour 3 cup
Milk 2 cup
Eggs 2
Yeast 2 tsp
Backing Powder ½ tsp
Sugar 4 tbsp
Salt 1 tsp
Oil ½ cup
Dry Fruits as required
In a dish knead together 3 cups flour, 2 eggs, ½ tsp backing powder, 4 tbsp sugar, ½ tsp salt, ½ cup oil and 2 cups of milk cover and leave the dough to rest for an hour. Now shape the dough into small naans, brush with a little oil and sprinkle with dry fruit. Let it bake 180C in the oven.

Malaysian Paratha Recipe


For Dough

All Purpose Flour ½ kg

Egg 1

Butter 2 tbsp

Sugar 1 tbsp

Baking Powder 1/3tbsp

Salt To Taste

For Filling 4-5 cloves

Eggs 4

Onion 1

Garlic 4-5 cloves

Mozzarella Cheese 100 grams

Red Chili Powder 1 tsp

Crushed Black Pepper 1/2 tsp

Oil or Clarified Butter As Required

Salt To taste


Take a mixing bowl add ½ kg of all purpose flour, 2 tbsp of Butter, 1 tbsp of sugar, 1/3 tsp of baking powder and add to taste salt mix it well to make a dough and make small balls, and roll the balls with help of rolling pin and set aside. Now take another mixing bowl add 4 eggs, 1 chopped onion, 4-5 garlic cloves, 100 grams of mozzarella cheese, 1 tsp of red chili powder, ½ tsp of crushed black pepper powder and add to taste salt mix it. Now take 1 parath roti fill the stuffing in the middle and brushing the corners with egg white and close and shape it like envelope. Now brushing the egg white on the top of it and toasted, when it’s ready take it out in a serving platter and serve it.

Roomali Roti

3 cups whole wheat flour
1 cup refined flour
2 cups water-to knead
Dry flour to help with rolling
Mix the wheat flour and refined flour together, and knead into a soft, sticky, dough.
Cover and keep aside for 2-3 hours.
Shape the dough into small walnut-sized rounds.
Place a shallow griddle upside down over the stove, and heat it.
While waiting for the griddle to get hot, roll out the roti.
This takes a lot of practice as the roti should be almost translucent. The dough will have to be dusted with dry flour often, as it is sticky and soft.
When it is rolled out, keeping the heat on high, place the roti over the griddle and leave for 10-12 seconds, or until small bubbles start appearing over the surface, and the underside is a light brown.
Turn over at once and cook till the other side is a speckled brown too.
Remove from the griddle. Fold it into quarters and serve

Coconut Chili Roti

All Purpose Flour 2 cups
Grated Coconut 1 cup
Finely Chopped Onion half
Finely Chopped Green Chilles 4-5
Curry Leaves 1-2
Butter ½ cup
Salt to taste
Take 2 cups of all purpose flour add 1 cup of grated coconut ,half finely chopped onion , 4-5 finely chopped green chilies , 1-2 curry leaves , ½ cup of butter and as required mix it well and as required water and make dough and roll the dough with the help of rolling pin and cook on the both of the sides and take it out in Serving Platter. At Last garnish with Sauce and serve it hot.

Anday Ki Roti (Chappati Filled With Mince & Eggs) Recipe

Recipe Ingredients
Mince 250 gm
Chili powder 1 tbsp
Ginger garlic paste 1 tbsp
Onion chopped 1
Green chilies chopped 4
Eggs 3
All spice 1 tsp
Salt 1/2 tsp
Chat masala 1 tsp
Tomato cubes (finely copped) 2
Spring onions (finely chopped) 1/2 cup
Coriander leaves (chopped) 2 tbsp
For Roti:
Flour 8 ounce
Wheat flour 2 ounce
Salt 1/2 tsp
Recipe Method
Cook mince with red chili powder, ginger garlic paste, onions, green chilies, salt and water.
Cook till mince is tender and place aside.
Mix flour, wheat flour and salt with water. Leave this dough for 5 minutes.
Make small balls of this dough and roll each ball to almost 6 inches.
Place square Samosa Patti over it and place some mice mixture over it.
Place tomatoes, spring onion, all spice powder and chat masala.
Pour whipped egg half over it and cover with other rolled dough.
Cut square with the help of pastry wheel and shallow fry till its golden brown.

Chawal Ki Roti Recipe

Sponsored By

Recipe Ingredients

Leftover Cooked Rice - 1 Cup
Wheat Flour/Atta - 2 Cups
Redchilli powder - 1tps
Tumeric powder - 1/4 tps
Cumin Powder - 1/2 tsp [optional]
Salt to taste
Oil/ghee/butter - to make parathas
Water - to make dough

Recipe Method

Make dough of leftover rice, atta, chilli, tumeric, cumin powders & salt. While mixing the dough add only little water. The best way to prepare the dough is to mix all the ingredients except water well and then add water in little quantities. If added too much water then the dough will be very sticky.
Divide the dough into equals portion and roll like roti. The difficult part is to roll the roti as it tends to break while rolling, for which we need to keep dusting the roti with flour.
If the roti keep breaking or difficult to roll then add atta to make the dough firm. I know it's not coming near to circle but then that's okie, am not focusing on the shape.
In hot tawa cook the paratha both sides until golden brown and apply oil/ghee/butter.
Tasty chawal ki roti is ready to server. You can have with any side dish. The best way to use leftover rice.

Nariyal Ki Meethi Roti Recipe

Sponsored By

Recipe Ingredients

For The Stuffing

1 cup grated fresh coconut
3/4 cup powdered sugar
1/2 tsp cardamom (elaichi) powder
1/2 tsp nutmeg (jaiphal) powder
2 tsp ghee

Other Ingredients

ghee for cooking and to serve

Recipe Method
For the stuffing

Melt the ghee and add the coconut. Cook on a slow flame, stirring continuously until it is lightly colored and totally dry. This should takes about 8 to 10 minutes. Cool.
When cool, add the sugar, cardamom powder and nutmeg powder and mix well. Add extra sugar and nutmeg if required.

How to proceed

Brush the both sides of a chapati with ghee and place on a hot tava (griddle).
Put 2 tbsp of the stuffing on one half of the chapati.
Fold the roti into half so you get a semi-circular roti with stuffing in the center.
Cook on both sides using ghee till brown spots appear on the surface.
Repeat with the remaining chapatis and stuffing to make 9 more rotis.
Serve hot.

Whole Wheat Flour Phulka Recipe

Sponsored By

Recipe Ingredients

1 cup whole wheat flour
to taste salt
1/2 tbsp oil

Recipe Method

Combine flour,salt and oil together in a bowl and knead into a soft.Keep aside for 10 minutes.
Divide dough into 6 equal portions and roll out one portion into circle, using a little flour for rolling.
Cook on a hot griddle on a slow flame till light brown spots appear on both sides.
Lift phulka with flat tongs and roast on both sides over an open flame till it puffs up.
Apply some ghee over it evenly.
Serve hot with any curry

Missi Roti Aka Daal Roti Recipe

Sponsored By

Recipe Ingredients

Whole Wheat Chapati Flour – 1 1/2 cups
Leftover Daal (any kind) – 1 cup
Salt – to taste
Red Chili Powder – to taste
Onion – 1/2 medium, finely chopped (optional)
Oil – 1 Tbsp
Oil – for pan frying
Dry Flour – for rolling

Recipe Method

Heat leftover Daal in the microwave for 30 secs.
Add Salt and Red Chili Powder and mix well.
Add Daal to a medium size bowl and add in Onions and Oil. Mix.
Finely chopped green chilies and cilantro can also be added if the daal doesn’t already have them.
Add Chapati Flour to the Daal a little at a time and start to mix until a medium firm dough is formed.
Coat the dough with a few drops of Oil, cover and let it rest for at least 15 minutes.
Knead the dough and divide it into golf ball size balls.
Dip each dough ball into some dry flour to coat and roll it out into a tortilla size and shape disc. You may have to re-dip the roti in the dry flour if it sticks to the rolling surface.
Place the roti onto a hot tawa or skillet and cook until bubbles start to form.
Flip roti onto the other side and cook for another 30 seconds.
Smear a little oil on top of the roti and flip it over.
Press the roti with a spatula to cook evenly, smear this side with oil and flip again.
Keep pressing with the spatula until roti is fully cooked and the raw dough look has gone.
Keep roti in an insulated container and repeat process for remaining rotis.


Sponsored By


Flour 2 ½ cups

Salt ¾ tsp

Caster sugar 1 tbsp heaped

Khoya ½ cup

Saf instant yeast 2 ½ tsp

Kewra water 1 tsp

Ghee 3 tbsp heaped

Cream 3 tbsp

Egg 1

Full cream milk powder 4 tbsp heaped

Luke warm water to make dough


Put all the ingredients in a bowl Flour 2 ½ cups, Salt ¾ tsp, Caster sugar 1 tbsp heaped, Khoya ½ cup, Saf instant yeast 2 ½ tsp, Kewra water 1 tsp, Ghee 3 tbsp heaped, Cream 3 tbsp , Egg 1

Full cream milk powder 4 tbsp heaped mix well and knead into a soft dough with Luke warm water, bang the dough well and knead the dough very well leave to rise in an oil bowl till double, cover, punch down the dough make into 3 or 4 balls, spread with your hands to a quarter plate size, put on a foil line tray, prick the centre with fork, do not prick the sides, leave it covered for 45 minutes, brush top with milk, sprinkle sesame seeds, bake in a pre heated oven 200 degree C for 12 to 15 minutes, remove immediately brush with milk, cover immediately in foil till you require to use it.

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