Carrot Paratha/ Carrot Roti

Preparation time: 20 mins

Cooking time: 15 mins

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Made out of whole grains and packed with essential carbs and fibre, roti or paratha is a staple in all Indian households. I love trying out different types of rotis every now and then. The best way to add a zing to the humble roti is by adding in some veggies and spices.  Carrot is one such vegetable which can be eaten raw, cooked of juiced !I love carrots…crunchy in texture, sweet in taste and loaded with health benefits. It is known for its excellent vitamin A, vitamin C, vitamin K, potassium and antioxidant properties.

Carrot roti can be served with any curry of your choice or with just curd or pickle. It makes a good lunch box dish for kids.

Ingredients:

Wheat flour (Atta) – 4 cups

Carrot – 3 No’s  (peeled and grated)

Cumin powder – 1/2 tsp

Chilli powder – 1/2 tsp

Ajwain/Carom seeds  – 1/2 tbsp

Salt – 1/2 tsp

Warm water – for mixing the dough

Ghee/ Oil – for smearing on the paratha

Method:

1. In a mixing bowl add all the ingredients other than water and dry mix.

2. Next, slowly add the warm water and knead into a smooth dough. Brush a thin layer of oil, cover and set aside for 20 mins. 

3. Now, divide the dough into 4-5 equal balls. On a roti base, dust some dry flour. Using a rolling pin, roll them out into thin parathas.

4. Heat a tava/flat griddle. Place the paratha on the tava and cook for a minute till brown spots appear. Flip it over and similarly cook the other side. Apply oil/ghee/butter on each side and cook for another minute till both the sides turn slightly brown.

(Tip: You can even skip the oil/ghee and cook directly over the fire like phulkas)

5. Serve with any curry, pickle or curd.

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Paneer Paratha

Preparation time: 20 mins

Cooking time: 25 mins

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Paneer, also known as cottage cheese in other parts of the world is widely used in North Indian cuisine. It is made from the protein part of milk by coagulating milk and separating out the water.  Paneer is a great source of protein, calcium and vitamin-D thus aiding in bone growth, muscle growth and overall health. (100gm paneer = 72 k.cal)

Many people avoid paneer believing that it is fattening and high in cholesterol. The paneer packets that are available in supermarkets have cream or malai added to it to improve its taste and texture, thus more fattening. Go with fat-free variety or homemade paneer  as it does not have any fat content. It is always recommended to use less oil or ghee while cooking paneer to keep it healthy and retain its goodness.

There cannot be a healthier use of paneer than stuffed paratha. Its goodness is retained, we need not add ghee or oil to the parathas as paneer already makes them sof and its yummm !!

Ingredients:

For the flour

Wheat flour (Atta) – 4 cups

Salt – 1/2 tsp

Ajwain/Carom seeds – 1 tsp

Water – as required for mixing the dough

For the stuffing

Grated Paneer – 3 cups

Chilli powder – 1/2 tsp

Jeera powder – 1/2 tsp

Coriander – 2 tsp (finely chopped)

Salt – 1/2 tsp

Method:

1. In a mixing bowl add the wheat flour, salt, ajwain seeds and mix. Add water slowly and knead into a smooth dough. Cover and set aside 20 mins.

2. In another bowl add all the stuffing ingredients and mix. Roll this into 4-5 lemon size balls.

3. Now roll the dough into balls slightly bigger than the stuffing.

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4. On a roti base, dust some dry flour. Using a rolling pin, roll out the dough into a small donut size circle. Place the stuffing at the centre, and seal the stuffing inside by pulling all the sides together, making a ball. Repeat and make all the stuffed balls.

5.  Slightly flatten the stuffed dough between your hands. Now, dust some flour on the roti base and place the stuffed dough on it with the sealed side on top. Roll it into a big circle of about 7-8 inch diameter. If the stuffing starts sticking, sprinkle some more dough and continue rolling.

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6. Place the paratha on a tava/flat griddle on medium heat and cook for a minute till brown spots appear. Flip it over and similarly cook the other side. Apply ghee/butter on each side and cook for another minute till both the sides turn slightly brown.

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7. Serve with Curd or Pickle.

Raagi Rotte

Preparation Time: 5  mins

Cooking Time: 15 mins

Servings: 3 rotte

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Ragi is one of the favourite cereals used in Karnataka households.  In one of my previous posts here, I have written about the various uses and health benefits of ragi. Ragi rotte is a breakfast item which is highly nutritious, simple and delicious.

Ingredients:

Ragi flour – 1 cup

Salt – 1/2 tsp

Jeera – 1/2 tsp

Chilli powder – 1/2 tsp

Oil – for cooking

Grated Vegetables –  1 ½ cup (vary vegetables as per taste)

Onion – 1/2  (finely chopped)

Carrot – 1 (grated)

Cabbage – 1/4 cup (finely chopped)

Cucumber – 1/4 cup (grated)

Coriander – 2 sprigs (finely chopped)

Fresh coconut gratings – 1 tbsp

Method:

1. In a mixing bowl  add the vegetables, salt, jeera, chilli powder and mix.

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2. Add ragi flour and dry mix. Add water drop by drop and form a tight dough.

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3. Portion the dough into 3-4 balls of required size.

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4. Take a tawa and brush it with a layer of oil.

5. Place of ball in the centre of the tawa and slowly spread the dough into a thin rotte with your fingers .

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6. Make few holes and put a drop of oil in each hole so that the rotte can come out neat without sticking to the tawa.

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7. Place the tawa on the stove, put a lid and cook the rotte till the base cooks. Now turn over and cook on the other side.Transfer the rotte onto a plate.

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8. After the first rotte is done, turn the tawa upside down and place it under running water for 2 mins till it cools down. Make sure there is no water on the cooking side of the tawa .

9. Repeat steps 4-8 and make more rottes.

10. Serve with sambar, chutney or raita or can be eaten as it is.

Cooking Tip: While washing the hot tawa make sure the water doesn’t spill on your hand. To skip the washing tawa part, alternatively you can use 2 tawas or use a thin plastic sheet to make the rotte and transfer onto the tawa for cooking.

Avocado Roti / Avocado Paratha

Preparation time: 10 mins

Cooking time: 20 mins

Avocado (known as butter-fruit in many parts of India) is voted as the World’s most perfect food. Nutritionists believe that it contains everything a person needs to survive. It also helps in the prevention and control of many health conditions – to name a few Alzheimer’s, cancer, heart diseases, and diabetes. Avocados are rich in nutrient dense calories, loaded with natural healthy monounsaturated fats and omega-3 fatty acids which help in building a healthy heart, a brilliant brain and eagle eyes. The virtues and benefits of the avocado are too numerous to mention.

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Also called as Alligator pear, Avocado is a high-fiber, sodium- and cholesterol-free food that provides nearly 20 essential nutrients, including fiber, is rich in healthy monounsaturated and polyunsaturated fats (such as omega-3 fatty acids), vitamins A, C, D, E, K and the B vitamins (thiamine, riboflavin, niacin, pantothenic acid, biotin, vitamin B-6, vitamin B-12 and folate) as well as potassium.

Avocado has numerous culinary uses. It is used in spreads, dips, milkshakes, salads, baking and side dishes. Here’s a simple recipe for making Roti’s with Avocado. Both raw/ripen Avocados’ can be used for making roti’s. Here’s what you need..

Ingredients:

Avocado – 1 No

Methi leaves – 1/2 cup (optional)

Atta/ Wheat flour – 4 cups

Salt – 1 tsp

Green chilli – 1 No’s

Chilli Powder – ½ tsp

Jeera powder – ½ tsp

Ajwain seeds – 1/s tsp

Water – for kneading

Olive Oil – 1 tsp

Oil/Ghee/Butter – for smearing on the paratha

 Method:

1. Cut the avocado, discard the seed and scoop out the pulp. If it is hard, peel the skin, chop into small pieces and grind into a smooth paste along with methi leaves and 1 green chilli.

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2. Now, in a mixing bowl, dry mix atta with all the other ingredients. Add the avocado paste and mix well. Knead all the ingredients together into soft dough by adding water as required.

3. Cover the dough and set aside for 20-30 mins.

4. Now, add 1 tsp olive oil and knead again for 2-3 mins.

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5. Divide the dough into 4-5 equal balls and roll them out into thin parathas.

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6. Place the paratha on a tava on medium heat and cook for a minute till brown spots appear. Flip it over and similarly cook the other side. Once both the sides are cooked well, transfer onto a plate and smear ghee/butter on both the sides.

7. Serve hot with raita/curd/pickle or you can try this Kadhi.

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Palak Paratha (Spinach Flat Bread)

Preparation time: 20 mins

Cooking time: 15 mins

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Adding greens to Roti/Paratha not only makes it appealing to the eye but also nutritious. When I think of greens, the first thing that comes to my mind is Palak/Spinach.

Palak/ Spinach is rated as the World’s Best Healthiest food !! This vibrant looking leaf is a powerhouse of nutrients and is used in all forms – raw, cooked, blanched, dried, pureed, juiced.  Spinach is found to fight cancer, curb blood pressure, improve vision, immunity, bone strength, and improve functioning of brain and nervous system due to  the presence of phytonutients, flavonoids , anti-oxidants, vitamin-k, vitamin-A, vitamin C, vitamin E, beta-carotene, manganese, zinc and selenium.

Here’s my Palak paratha recipe which is as easy as making a simple roti.

Ingredients:

Palak – 1 cup (chopped)

Corinader – 1/4 cup

Wheat Flour/Atta – 3-4 cups

Cumin/Jeera powder – 1/2 tsp

Chilli powder – 1/2 tsp

Ajwain – 1/2 tsp

Salt – 1 tsp

Oil/Ghee/Butter – for smearing on the paratha

Method:

1. Grind palak and coriander into a coarse paste by adding little water.

2. In a mixing bowl, add all the ingredients and dry mix.

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3. Transfer the paste into the bowl and knead all the ingredients together into a soft dough by adding water as required.

4. Cover the dough and set is aside for 20-30 mins.

5. Now, divide the dough into 4-5 equal balls and roll them out into thin parathas.

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6. Place the paratha on a tava on medium heat and cook for a minute till brown spots appear. Flip it over and similarly cook the other side. Once both the sides are cooked well, transfer onto a plate and apply ghee/butter on both the sides.

7. Serve hot with raita/curd/pickle or you can try this Brinjal Raita .

Aloo Paratha (Potato Flat Bread)

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Preparation time: 30 mins

Cooking time: 15 mins

Aloo Paratha is one of the most popular North Indian breakfasts. I don’t think there’s anybody who does not like this tasty crunchy dish. All you need is wheat flour, potatoes, few spices and you are good to go. Though I am not a big fan of potato, I like Aloo paratha as it is very easy to make, does not need any side dish, it is quite filling and of course it is yummy !!

Here’s my recipe for making Aloo Paratha.

Ingredients:

For the Dough:

(The same dough can be used for making parathas with other stuffing)  

Wheat flour/Atta – 2 Cups

Chickpea flour/ Besan – 2-3 Tbsp

Jeera – ½ Tsp

Ajwain – ½ Tsp

Chilli powder – ½ Tsp

Jeera powder – ½ Tsp

Dhania powder – ½ Tsp

Salt – 1 Tsp

Water – As required

For the Stuffing:

Potatoes – 2 medium

Turmeric – ½ Tsp

Salt – 1 Tsp

Method:

1. Mix all the dough ingredients in a bowl. Add enough water and knead into a soft dough. Cover and set aside for 20-30 mins.

2. Boil the potatoes in a microwave or pressure cooker. Once it cools, remove the skin, mash them, add salt, turmeric and mix well. Roll the stuffing into lemon size balls and set aside.

3. Now, roll the dough into lemon size balls, slightly bigger than the stuffing size.

4. On a roti base, roll out the dough into a small donut size circle. Place the stuffing at the centre, and seal the stuffing inside by pulling all the sides together, making a ball. Repeat and make all the stuffed balls.

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5. Apply some dry dough on your hands and slightly flatten the stuffed dough. Now, sprinkle some dry dough on the roti base and place the stuffed dough on it with the sealed side on top. Roll it into a big circle of about 7-8 inch diameter. If the stuffing starts sticking, sprinkle some more dough and continue rolling.

6. Place the paratha on a tava/flat griddle on medium heat and cook for a minute till brown spots appear. Flip it over and similarly cook the other side. Apply ghee/butter on each side and cook for another minute till both the sides turn slightly brown.

7. Serve with Curd or Pickle.

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