Tag Archives: Indian flat bread recipe

Wheat Parotta

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Parotta is one of the most famous dinner for Tuticorin, from the evenings till late night you can find atleast a single parotta stall in each and every nook and corner of the street. There are 4 to 5 hotels, were these parotta’s are very famous and each of them make their own style of Salna for this parotta. Whenever I am too my hometown, most of the time it would parotta for our dinner. These parotta’s are prepared with all-purpose flour, but I have tried making it with Wheat flour.

Wheat parotta is good compared to all-purpose flour/maida in healthwise, but the taste wise I would opt for all-purpose flour parotta. Soon will update the recipe for the other parotta, let me share the recipe…

Taking my most favorite dish to Fiesta Friday #131 hosted by Angie@thenovicegarderner. Co-Hosts – Su’s Healthy Living and Laura-Feast Wisely

Ingredients:

  • Wheat flour/Atta – 3 cups
  • Salt to taste
  • Oil – 3 tbsp.

Preparation:

  • Take the wheat flour/atta in a wide mouth bowl, along with salt. Mix it well.
  • Pour water little by little and start kneading the dough, when it’s almost done.
  • Pour a tbsp of oil and knead for 5 mins or until the flour absorbs the oil.
  • Pour another tbsp of oil and knead for another 5 to 10 mins, and drizzle a tsp of oil over the dough and let is rest for 5 mins.
  • Take a small portion of the dough, roll it to a ball (lemon size), and keep it aside. Continue this process for the whole dough.
  • In the workspace, start flattening the dough with a rolling pin and then lift one corner of the flour and start folding them in zig zag.
  • Once it’s done, take the folded dough and roll it to a circle, drizzle little oil over the dough and keep it aside.
  • Continue the same process for the whole dough, cover with a plate and let it rest for 20 mins.
  • Heat a tawa, grease it with oil, now gently flatten the rolled dough and place it over the tawa.
  • Drizzle little oil along the sides, swap and cook both sides for 3 to 4 mins or until it’s cooked.

Serve hot with Chicken Salna or Chicken Kurma or Veg kurma or any curry of your choice. I have served it with Chicken salna / Curry.

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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.