Tag Archives: Indian bread recipe

Missi Roti

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It’s been months I have tired new roti dishes, this one was my long time wait. Just like that tired out the dish and it came out well. A traditional Punjabi recipe, comfort for dinner. Let us move on to the recipe…

Do check out my other breakfast/dinner recipes in this link: https://madraasi.com/recipes/breakfast-dinner/

Ingredients:

  • Wheat flour – 2 cups
  • Besan – 1 cup
  • Green chilies – 2 nos
  • Onions – 1 ½ nos (medium sized)
  • Carom/Ajwain/Omam seeds – ½ tsp
  • Ghee/Clarified butter – 2 tsp
  • Salt to taste

Preparation:

  • Take wheat flour, besan, salt, carom/ajwain seeds in a bowl, mix them well.
  • Peel and finely chop the onions and green chilies, add it to the flour mixture.
  • Pour water little by little, mix well and make it to a ball.
  • Add in 2 tsp of ghee or oil and knead the dough for 15 mins.
  • Cover with a wet cloth and let it rest for 20 mins.
  • Divide it to small balls (lemon sized), dust the work area with wheat flour and flatten it with rolling pan.
  • Heat a tsp of oil or ghee in a tawa, gently place the flatten wheat flour and cook until it tuns golden brown.
  • Swap the sides and cook till golden brown.
  • Spread ¼ tsp of ghee on the top of the missi rotti.

Serve hot with Dal curry. I have accompanied it with Methi Dal/Lentil Fenugreek Curry.

Mooli Paratha / Radish Paratha

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Recently my daughter has gone crazy towards paratha and she wants me to try out something new in paratha’s for dinner. This resulted in today’s mooli paratha – nothing but I have stuffed paratha with fried grated mooli with green chilies. A healthy, delicious dinner not only for kids but for everyone. Let us move on to the recipe…

Mooli Paratha / Radish Paratha

Mooli Paratha / Radish Paratha

Ingredients:

  • Mooli/Radish – ½ kg
  • Green chilies – 1 no
  • Garam Masala / Curry Masala – ½ tsp
  • Cumin seeds – ¼ tsp
  • Wheat flour / Atta – 3 cups
  • Oil – 3 tbsp
  • Salt to taste

Preparation:

  • Peel and grate the radish, squeeze out the water in the radish with your hands. Slit and finely chop the green chilies.
  • Heat ½ tsp of oil in a kadai, add in the cumin seeds, grated radish, garam masala, green chilies followed by salt, cook until the radish becomes dry.
  • In a mixing bowl, take the wheat flour with required amount of salt, make a well in the centre of the flour and pour in ½ cup of water and start kneading the dough to a ball, add water if required.
  • Pour in a tbsp of oil over the dough and knead it for few mins, then roll it together to a ball.
  • Make medium sized ball out of the dough, spread flour over the rolling pan and flatten the dough with the rolling pin.
  • Take a spoon full of grated radish and keep it in the centre of the dough, roll it again gently by dusting the flour.
  • Heat oil in the griddle, gently place the paratha and drizzle oil around the paratha.
  • Swap the sides and cook both the sides.

Serve hot with any dips. I have served it with Boondi (spicy/kara boondhi) Raitha and Tomato Ketchup.

Note: You can substitute chili powder with green chilies or can leaves of the green chilies.

Also check out my Aloo Paratha, Gobi Paratha, Methi Paratha, Soya chunks Paratha and Spinach Paratha.

Aloo Paratha / Stuffed potato paratha

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Aloo paratha is a yummy stuffed bread dish that incorporates that ingredients which is famous and staple in many places. This is easy to make and is great for breakfast or dinner. It goes out well with dips, chutneys or raitas.

Aloo paratha / Potato stuffes paratha

Aloo paratha / Potato stuffes paratha

Ingredients:

  • Aloo / Potato – ½ kg
  • Green chillies – 3 nos
  • Cumin seeds – 1 tsp
  • Salt to taste
  • Wheat flour – 3 Cups
  • Water – 1 ½ cup
  • Coriander leaves – a bunch
  • Oil – 3 tbsp

Preparation:

  • Take the flour, salt and mix them well.
  • Now pour water and roll them nicely to a ball.
  • Pour 1 tbsp oil on the top of the dough and cover it with the wet cloth for about 15 mins.
  • Boil potatoes and finely chop green chillies.
  • Mash the potatoes along with salt, cumin seeds and green chillies.
  • Roll them into 6 to 7 balls.
  • Now roll the flour in to medium sized balls.
  • Flatten the flour balls by dusting with the plain wheat flour on both sides.
  • Now keep a potato ball in the middle of flatten flour and cover hem and roll into a ball, softly.
  • Now flatten the stuffed ball by dusting with the plain wheat flour on both sides.
  • Heat oil in a tawa and put the flattened flour, drizzle oil on the sides of the paratha’s.
  • Swap it to be cooked on the other side.

Serve hot with dips or chutney. I use serve this with tomato dip or tomato ketchup.