Flaky Multilayered Lachha Pheni Paratha

Ingredients: (for 3 parathas)
Whole wheat flour (1/2 cup/ 80 g) + 1 1/2 tbsp
All purpose flour (1 cup/ 120 g)
Salt (1 tsp)
Sugar (2 tsp)
Lukewarm water (as required)
Desi Ghee (3 tbsp) + for frying
Oil (as required)

Method:
1. Mix together whole wheat flour, all purpose flour, salt and sugar.
2. Knead a dough, not very soft and not very hard either.
3. Refrigerate the dough in air-tight container for 30 minutes.
4. Knead again and divide the dough in 3 equal sized balls. Make a paste of 3 tbsp whole wheat flour and 1 1/2 tbsp desi ghee.
5. On a flat, clean, scratch proof surface, roll out a ball of dough (first with hands, and then with rolling pin), in to a big thin sheet.
6. Smear 1/3 of the paste on to the sheet.
7. Using a knife or a pizza cutter, cut the sheet along the length in to very thin strips.
8. Roll the strips one over the other, with the help of a spatula.
9. Now roll this long log of strips into a loosely packed ball (the way traditional lachha paratha is rolled)
10. Roll out this ball into a thick disc.
11. Transfer this disc on to a hot tawa, cook from both sides and fry in desi ghee.
Enjoy pheni/sevaiyan lachha paratha with spiced yogurt, or curry of your choice, or just by itself with a cup of tea/coffee!

 

3 quick and easy recipes using left-over rotis, each under 10 minutes cooking time

Dish # 1

Vegetable Roti Poha

IMG_6276

Ingredients:

Roti  (2)(left-over/ fresh)

Oil (2tsp+ 2 tbsp)

Peanuts (2 tbsp)

Cumin Seeds (heaped tsp)

Mustard seeds (1/2 tsp)

Ginger Paste (2 tsp)

Green Chili paste (1 tsp)

Chopped Onions (4 tbsp)

Chopped bell peppers (1 cup)

Turmeric Powder (1/3 tsp)

Salt ( 1tsp)

Kashmiri Lal mirch/deggi mirch (1/2 tsp)

Coriander Powder (1tsp)

Garam Masala (1/2 tsp)

Green Peas (1/2 cup)

Frozen corn (1/2 cup)

Chopped cilantro leaves

Lemon Juice (1 tbsp)

 

Method:

  1. Tear rotis in to small pieces.
  2. In a mixer grinder/food processor, pulse the roti pieces to get small bits. Keep these aside covered.
  3. Warm a pan to heat at medium.
  4. Add 2 tsp oil to the warm pan and roast the peanuts at low-medium heat. Keep the roasted peanuts aside.
  5. Heat the pan again.To the warm pan add 2 tbsp oil. To the warm oil, add cumin seeds and mustard seeds.
  6. Once the seeds crackle, add chopped onions. Reduce heat to low-medium.
  7. Add ginger paste and green chili paste. Saute till onions turn pink.
  1. Reduce heat to low. Add turmeric powder. Saute. Add Kashmiri Lal mirch. Saute.
  2. Add green peas and frozen corn (thawed). Mix well and cover with lid. Cook for 1 minute.
  3. Add finely chopped bell peppers. Mix, cover with lid and cook for a minute.
  4. Add ½ tsp salt, 1 tsp coriander powder. Mix. Transfer roasted peanuts and roti bits.12.
  5. .Add ½ tsp salt and 1/3 tsp garam masala. Mix well.
  1. Cover with lid and cook for 2 minutes.
  2. Add chopped cilantro leaves and lemon juice. Serve hot!

 

Dish #2

ROTI CHIPSIMG_6393

Ingredients:

Oil (for frying)

Roti (2)

Salt (as per taste)

Crushed Red Pepper, chaat masala, garlic salt (as per taste)

Method:

  1. Cut each roti in 8 parts.
  2. Set a pan with oil to heat at medium.
  3. Once oil is warm, reduce heat to low-medium. Drop in roti pieces.
  4. Fry till the pieces become crisp. (takes 4-5 minutes)
  5. Drain away excess oil
  6. Spice up the pieces as per your choice.

 

 

Dish #3

ROTI NOODLESIMG_6299

Ingredients:

Oil (1 tbsp)

Garlic (2 tsp)

Roti (2)

Sliced Onions (1/2 cup)

Shredded Cabbage (1/2 cup)

Shredded Carrots (1/2 cup)

Shredded bell peppers (1 cup)

Salt (1/2 tsp + 1/3 tsp)

Red Chili sauce (2 tsp) ( as per taste)

Soy Sauce (less than a tsp)

Vinegar/lemon juice (2 tsp)

 

Method:

  1. Cut rotis in to thin strips and cover. Put aside.
  2. Warm a pan to heat at medium.
  3. To the warm pan, add 1 tbsp oil. Transfer chopped garlic, and sliced onions.
  4. Fry till onions turn translucent.
  5. Transfer shredded veggies. Add ½ tsp salt. Toss well and cook uncovered for 1 minute.
  6. Add roti cut in strips.
  7. Add 1/3 tsp salt. Toss.
  8. Add red chili sauce, soy sauce and vinegar. Mix.
  9. Increase heat to high and toss.

Serve hot!

 

 

 

 

Masala Aloo Poori (Tips for crunchy, well puffed, evenly fried poori)

Ingredients: For 12 Masala Aloo Pooris

Whole Wheat Flour (1 ½ cup/200g)

Semolina (1 tbsp)

Chickpea Flour (1 tbsp)

Boiled Potatoes (at room temperature)(4 small sized)(180 g)

Oil ( for kneading, rolling and frying)

Water (5 tbsp or as required)

Coriander/ Cilantro leaves(3 tbsp)

Dried Fenugreek leaves (Kasuri methi) (1 ½ tbsp)

Carom Seeds (ajwain)(1/2 tsp)

Salt (¾ tsp)

Turmeric Powder (1/3 tsp)

Red Chili Powder (1/2 tsp or as per taste)

Coriander Powder (2 tsp)

Asafoetida(hing) (1/3 tsp)

Dry Ginger Powder(sounth)(1/3 tsp)

Garam Masala (1/2 tsp)

Method:

  1. Grate the boiled potatoes using a fine grater (no lumps).
  2. Crush fenugreek leaves and carom seeds, using a mortar and pestle or between your palms. Add in all the other dry spices and salt.
  3. To a mixing bowl, add whole wheat flour, semolina and chickpea flour.
  4. Mix in the dry spice mix.
  5. Add cilantro leaves, 1 tbsp oil and grated potatoes. Mix in well to make a crumbly mixture.
  6. Keep it aside for 2-3 minutes.
  7. Add water 1tbsp at a time and knead a stiff yet pliable dough.
  8. Smear little oil on the ball of dough and store in refrigerator for 30 minutes.
  9. When ready to roll, knead the dough a little. Divide in equal sized portions. Apply some oil between your palms and shape each portion into a smooth ball without any cracks.
  10. Set a pan with oil to heat at high.
  11. Roll out pooris, kneading evenly.
  12. Fry the pooris, and enjoy with raita, pickle, sauce or a cup of tea/coffee!

 

 

 

36 layer Masala Paratha/ Multi layered Masala Paratha

36 layer Masala Paratha is a flaky, crispy, spicy paratha with 36 layers. Not only eating this is fun, making it is also very interesting. Kids might just want to help you layer this up!

img_6000-new

Ingredients: For 5 parathas

Whole Wheat Flour (1 cup + for layering,  dusting and rolling)

Cooked Dal (1 cup) (optional)

Water (as required)

Salt  ( ¾ tsp )

Turmeric Powder (1/3 tsp)

Red Chili powder (1/2 tsp)

Coriander Powder (1/2 tsp)

Garam Masala (1/3 tsp)

Cilantro leaves (finely chopped) (optional)

Carom Seeds ( ½ tsp)

Oil/ Desi Ghee for layering and pan frying

*If using boiled dal, or making masala paratha without dal,  add ginger paste and finely chopped onions, along with other ingredients.

Method:

  1. In a mixing bowl, add flour, and all spices. Mix well.
  2. Transfer dal and knead in to a soft and smooth dough.
  3. Apply little oil on the ball of dough and transfer to an air tight container.
  4. Refrigerate for 30 minutes
  5. Knead the dough again and divide in 5 parts.
  6. Toss a ball of dough in dry flour and roll in to a big roti.
  7. Apply generous amount of oil on the roti.
  8. Sprinkle dry flour on the roti.
  9. Mark 5 vertical and 5 horizontal cuts on the roti. It will get divided in 36 smaller pieces.
  10. Arrange the pieces one on top of the other, in increasing order of their size. Place the smallest piece on the top, and largest piece at the bottom.
  11. Toss this pile of pieces in dry flour and roll in to a roti 5-6 inches in diameter. Make sure that the side with smaller pieces is facing the rolling board.
  12. Place on a hot tawa, the side with smaller pieces facing the tawa.
  13. Cook and fry on both sides with oil.
  14. Hold the fried paratha in your hands and press gently to expose all layers.

img_6003Your crispy flaky spicy paratha is ready! Enjoy with butter, yogurt, or a cup of tea/coffee!

 

 

Whole Wheat Naan (on a tawa)(with pillow trick)

Ingredients:
Whole Wheat flour (1 cup)
All purpose flour (1/4 cup)
Salt (¼ tsp)
Sugar (1 tbsp)
Baking soda (¼ tsp)
Yogurt (1/4 cup)
Oil (1tbsp)
Water (as required)
Method:
1. Mix together all dry ingredients in a mixing bowl.
2. Add oil and yogurt, and mix in to get a crumbly mixture.
3. Using lukewarm water, knead a soft and slightly sticky.
4. Apply some oil on ball of the dough.
5. Cover with a damp cloth, and allow to rest for 30 minutes.
6. After 30 minutes, again knead the dough, a quick knead.
7. Divide dough into 5 equal sized balls.
8. Cover with a damp cloth, and allow the balls to rest for 15 minutes.
9. Heat a tawa (not a non stick tawa) at high heat (450deg F)
10. Roll a ball of dough into a slightly thick disc (thicker than usual tawa roti)
11. Transfer the rolled disc on to the pillow.

snapshot-naan

Apply some water on the back side of the disc.
12. Transfer the disc on to the tawa, as shown in the video.
13. When bubbles appear on the top side, reduce heat to low, and invert the tawa.
14. Adjust the heat and the position of the tawa, so that it gets cooked from the top side as well.
15. Remove from the tawa and apply butter.
Serve hot whole wheat naan with any curry of your choice!

 

img_5873