DRUMSTICK LEAVES CHAPATI

 INGREDIENTS

1. Drumstick leaves            1 cup
2. Wheat flour                     3 cups
3. Water                               1 cup
4. Salt                                  1 1/2tsp
5. Oil                                    1 tbsp
6. Turmeric                          1/2 tsp

METHOD

• Clean and wash drumstick leaves in a colander.
• Mix all the ingredients and knead to a soft dough.
• Keep it aside for 1 hour and make 12 balls out of it.
• Roll as chapati and roast on a hot tava.
• Roast on both sides and serve with tomato chutney.

FIVE FLOURS CHAPATHI

 INGREDIENTS:-

1. Wheat flour            1 cup
2. Maize flour             1 cup
3. Rice flour                1/4 cup
4. Maida                      1 cup
5. Rawa                       1/4 cup
6. Oil                           1/4 cup
7. Salt                          3 tsp
8. Water                       1 1/4 cup

METHOD:-

• Mix all the ingredients to a smooth dough.
• Keep it in the hot box, let it soak for 2 hours.
• From this measurement you will get 10 to 12 chapatis.
• Make thin chapatis and roast on high heat.
• Roast on both sides, apply ghee or oil.
• Serve with dry peas gravy, onion and tomatoes.

EGG VEG WHEAT DOSA

 INGREDIENTS

1. Wheat flour             2 cups
2. Water                      4 cups
3. Salt                          1 1/2 tsp
4. Eggs                        6 nos
5. Cabbage                  1 medium
6. Carrot                      3 nos
7. Onion                      1 big
8. Green chilies           2
9. Tomato                    2
10. Coriander leaves      handful
11. Mint leaves              little
12. Ginger-garlic paste  1 tsp
13. Garam masala          1 tsp
14. Chilly powder          1 tsp
15. Salt                           1 tsp
16. Dhania powder         1 tsp
17. Cumin powder          1 tsp
18. Lemon juice              2 tsp
19. Oil                             2 tbsp
20. Water                         1 tbsp

METHOD:-

• Scrape cabbage, carrot, slice onion, cut tomato, green chilies, coriander leaves and mint leaves.
• Heat oil saute onion, ginger-garlic paste for a minute and add tomatoes, green chilies.
• Add cabbage, carrot and fry for a while, and add chilly powder, dhania powder, cumin powder, garam masala, salt, water and lemon juice.
• Close a lid and cook for 5 minutes on a low flame.
• Finally add coriander and mint leaves.
• This fry can be stuffed in chapati or side dish for chapati, sprinkle on dosa.

METHOD:-

• Mix wheat flour, water and salt to a smooth batter without lumps,
• Heat tawa brush oil and pour a laddleful batter.
• Roast underside and turn over.
• Sprinkle the cabbage-carrot on it.
• Break 3 eggs over it and close a lid.
• Cook on a low heat until the eggs are cooked.
• This chapati looks like pizza.
• Serve hot with or without sauces.
• This chapati tastes yummy.
  

CHICKEN CHAPATI ROLL

 INGREDIENTS:-

1. Baked chicken           1 cup
2. Chapati                      4
3. Eggs                          4
4. Onion                        1 sliced
5. Tomato                      1 sliced
6. Tomato ketchup         1 cup

FOR 1 EGG:-

1. Salt                            a pinch
2. Chilly powder           a pinch
3. Garam masala           a pinch

METHOD:-

• Beat 1 egg with salt, garam masala, chilly powder.
• Heat tawa, spread beaten egg and place a chapati over and roast.
• Take out the chapati and add spoonful of chicken,
• On the top of it arrange sliced onion, tomato and squeeze tomato ketchup and roll.
• Pack 1 side with aluminium foil and serve hot.

GARLIC CHAPATI

 INGREDIENTS:-

1. Wheat flour             2 cups
2. Salt                          1 tsp
3. Water                       1/2 cup
4. Oil                           1 tsp+3 tbsps

FOR STUFFING:-

1. Garlic                     20
2. Coriander leaves    handful
3. Salt                        1/2 tsp
4. Green chilies         4
5. Garam masala       1 tsp
6. Chilly powder       1 tsp

METHOD:-

• Mix wheat flour, salt, oil and water to a smooth dough and keep it aside.
• Chop garlic, coriander leaves, green chilies to small pieces.
• Mix the above ingredients with salt, chilly powder, and garam masala.
• Knead the dough and make four equal balls, roll to a big chapathi.
• Brush 1 tbsp of oil, little flour and sprinkle garlic mix and press lightly.
• Heat tawa smear oil and place chapati and roast.
• Turn on the other side and roast until garlic fried and good aroma comes out.
• Serve hot with any chutneys.

SESAME LAYERED PARATHA

-

1. Wheat flour         2 cups
2. Maida                  1/2 cup
3. Salt                      1 tsp
4. Oil                       2 + 4 tbsps
5. Water                   1/2 cup+1 tbsp
6. Black sesame      1 tbsp
7. White sesame      1 tbsp
8. Maida flour          4 tbs

  METHOD:-

• Mix wheat flour, salt, and water to a smooth dough.
• Finally add oil and knead well, keep it in a closed bowl for 2 hours.
• Knead the dough again and roll to thin chapati as possible

• Apply 1 tbsp of oil on it and smear 1 tbsp maida flour and rub.
• Take a knife cut the chapati to thin slices.
• Join two ends to middle and roll by hands as parota.
• Sprinkle sesame seeds on paratha and press by hands to flatten it.
• Make 4 parathas, brush oil on it and keep it aside for 1/2 an hour.         
• Heat tawa, brush oil and place a paratha and roast on both sides.
• Serve with peas, potato gravy. 

CHEESE CHAPATI

 INGREDIENTS:-

1. Wheat flour           2 cups
2. Salt                        1 tsp
3. Water                     3/4 cup
4. Oil                         1 tbsp

FOR FILLING:-

1. Onion                    1
2. Coriander leaves   handful
3. Garam masala       1 tsp
4. Salt                        1/2 tsp
5. Chilly powder        1/2 tsp
6. Mozeralla cheese   1 pack

METHOD:-

• Mix wheat flour, salt, water and oil to a smooth dough.
• Knead for 5 minutes and keep it aside for 1 hour.
• Julienne onion, coriander leaves and mix with salt, chilly powder and garam masala.
• Knead and press to 8 equal chapatis out of the dough.
• Sprinkle onion mix and grated cheese in the centre of the chapati.
• Roll and stick the other side, and roll as parota, flatten lightly.
• Heat tawa brush with oil, place the rolled chapati and roast.
• Brush with oil on other side and turn over and fry.
• Roast on both sides till crisp. Serve with tomato sauce.

WHEAT ROTI

INGREDIENTS:-

1. Wheat flour           2 cups
2. Salt                        2 tsp
3. Water                     4 cups or more
4. Oil or Ghee           for brushing

FOR SEASONING:-

1. Onion                   2
2. Green chilies        6
3. Curry leaves         few
4. Coriander leaves   handful
5. Mustard seeds       1 tsp
6. Urad dhal              1 tsp
7. Bengal gram dhal  1 tsp
8. Oil                          2 tbsp

METHOD:-

• Mix wheat flour, salt and water to a smooth paste.
• Add more water if it is thick, it should be dropping consistency.
• Otherwise the roti will be thick and cannot spread easily.
• Slice onion, cut green chilies, curry leaves, coriander leaves to small pieces.
• Heat oil, splutter mustard seeds, fry dhal and add the cut ingredients, except coriander leaves.
• Fry onion till light brown and add to the dough and mix.
• Use a laddle to mix, and add coriander leaves.
• Keep water in a bowl, heat tawa, take handful of dough, and drop on tawa.
• Dip the fingers in water and spread slowly in circular motion.
• Don't put the fingers deep and touch tawa, take out the excess dough.
• Dip the fingers frequently in the water. 
• Add oil to the roti and roast on both sides till crisp.
• Serve with scrambled eggs and potato egg gravy.

ROTI [PUNJABI]

 INGREDIENTS:-

1. Wheat flour           1 cup
2. Salt                        1/2 tsp
3. Water                     1/4 cup

METHOD:-

• Mix wheat flour, salt, and water to a smooth dough.
• Keep it aside for 2 hours in a hot box.
• Make small lemon sized balls and press like puri.
• Heat tawa, roast the chapati lightly on one side and turn.
• Fry till light brown, and fry the other on open fire until it puffs up.
• Do all the chapati and serve with any curry, sliced onion, cucumber.

CHEESE EGG MASALA CHAPATI

 INGREDIENTS:-

1. Wheat flour          1 cup              
2. Salt                       3/4 tsp
3. Oil                        2 tsp
4. Water                   3/4 cup

• Makes 4 thin chapati from 1 cup of flour.

FOR EGG MASALA:-

1. Eggs                    8 nos
2. Onion                  2 nos
3. Tomato                2 nos
4. Green chilies       4 
5. Coriander leaves  handful
6. Mint leaves          handful
7. Cheese                 4 slices
8. Oil                       for roasting

FOR MASALA POWDER:-

1. Chilly powder        1 tsp
2. Cumin powder       1 tsp
3. Rasam powder       1 tsp
4. Dhania powder      1 tsp
5. Pav bhaji masala    1 tsp
6. Garam masala        1 tbsp
7. Salt                         1 tsp

METHOD:-

• Mix wheat flour to a dough and make 4 thin chapati.
• Mix the masala powders, cut onion, tomatoes, coriander, and mint leaves.
• Heat tava add 1 tbsp of oil, Beat 2 eggs, add and pour, spread evenly.
• Sprinkle masala powder evenly, add little onion, tomato, coriander, and mint leaves.
• Place a chapati on it and turn over when done on one side.
• Fry for few seconds, place a cheese slice in the middle and roll it.
• Serve the rool with tomato sauce.

METHI PURI

 INGREDIENTS:-

1. Wheat flour              1 cup        
2. Water                        1/4 cup
3. Methi leaves             1 cup
4. Salt                           3/4 tsp
5. Turmeric                  1/4 tsp
6. Cumin powder         1/4 tsp
7. Oil                           for frying

METHOD:-

• Mix the above ingredients except oil to a smooth dough.
• Let the dough sit for an hour.
• Heat oil, knead the dough and make small balls and press it as puri.
• Deep fry on both sides, the puri will not blow, but it will be very soft.
• Serve with any gravy.

VEGGIE PAN CAKE

INGREDIENTS:-

1. Wheat flour             1 cup                                                  
2. Eggs                        3 nos
3. Chilly powder         1 tsp
4. Salt                          1 tsp
5. Curry masala           1 tsp
6. Turmeric                  1 tsp
7. Baking soda             1 tsp
8. Water                       1/2 cup

FOR MIXING:-

1. Onion                      1 big
2. Carrot                      1
3. Tomato                    1
4. Beans                      4
5. Potato                      1
6. Coriander leaves     handful
7. Mint leaves             handful

METHOD:-

• Julienne onion, tomato, beans, potato, carrot, coriander and mint leaves.
• In a mixing bowl add wheat flour, chilly powder, turmeric, soda, masala powder, and salt.
• Beat eggs and pour into the bowl, mix well.
• Add the veggies and water, mix thoroughly and keep it aside for 1 hour.
• Heat pan add oil, spread the dough evenly and roast on low flame for 5 minutes.
• Close the lid while cooking. Serve with tomato sauce.

METHI CHAPATI

INGREDIENTS:-

1. Wheat flour           2 cups
2. Methi leaves          1 cup
3. Salt                        1 tsp
4. Turmeric powder   1/2 tsp
5. Cumin Powder       1/2 tsp
6. Garam masala       1/2 tsp
7. Ghee                      1 tsp
8. Oil                          1 tsp
9. Water                     1/2 cup

METHOD:-

• Wash methi leaves and cut into pieces.
• Mix all the ingredients, knead to a smooth dough.
• Make 6 balls out of it, roll thin chapatis.
• Heat tawa and roast the chapati adding ghee or oil and fry both sides.
• Roast on high heat, otherwise the chapati will not roast and will be hard.
• Serve with homemade tomato sauce and ghee.
• Refer tomato sauce from this blog

CHAPATI FLAKED RICE ROLL

INGREDIENTS:-

1. Chapati                    4 nos
2. Egg omelet              4 nos
3. White chutney         1 cup
4. Coriander leaves     handful

FOR FILLING:-

1. Flaked rice              1 cup
2. Salt                          1 tsp
3. Turmeric                 1/2 tsp
4. Water                       1 cup

FOR GRINDING MASALA:-

1. Onion                    1 
2. Ginger                   1/2"
3. Garlic                    5
4. Curry leaves          few
5. Curry masala         1 tsp
6. Lemon                   1 tsp

FOR SEASONING:-

1. Mustard seeds      1 tsp
2. Urad dhal             1 tsp
3. Hing                     1/4 tsp
4. Oil                        2 tbsp

METHOD:-

• Wash and soak the flaked rice, turmeric, and salt for 1 hour.
• Grind masala to a smooth paste, heat oil, add seasoning, splutter mustard seeds, add urad dhal, hing and fry.
• Add the masala paste and fry until good aroma comes up.
• Add flaked rice and fry, reduce the flame and cook for 2 minutes.
• Garnish with coriander leaves.

TO SERVE:-

• Take one chapati, spread 1 spoonful of chutney, place an omelet, and fill 1 tbsp of flaked rice, and roll.
• First roll on one side, and fold the sides of chapati, and roll again.
• Serve with homemade tomato sauce.
• Refer tomato sauce from this blog.

POTATO CHUTNEY CHAPATI

INGREDIENTS:-

1. Wheat flour               1 cup
2. Salt                            3/4 tsp
3. Water                         1/4 cup
4. Oil                             1 tsp
5. Potato chutney          4 tbsp

METHOD:-

1. Mix wheat flour, salt, oil, water to a smooth dough.
2. Keep it aside for 1 hour.
3. Make 4 balls out of the dough,
4. Flaten like chapati, Heat tawa and roast on one side.
5. Take it and apply a spoonful of potato chutney to half side of chapati.
6. Close the half side and press it.
7. Roast on both sides with or oil on it.
8. Serve with tomato sauce, curd. It tastes yummy.

NOTE

• Refer Potato chutney from this blog. Any chutney can be added.

MAIDA CHAPATI

INGREDIENTS:-

1. Maida                     1 cup
2. Curd                       1/2 cup
3. Salt                         1 tsp
4. Oil                          2 tsp

METHOD:-

• Mix the above ingredients to a smooth dough.
• Keep the dough in a hot box for 3 hours.
• Knead the dough for 5 minutes.
• Make 4 balls out of dough. dust in maida flour.
• Press to a puri shape and smear oil on it and fold in half.
• And apply oil and fold again to a triangle shape.
• Press and dust on both sides, shape as a traingle chapati.
• Roast on both sides. Serve with chicken gravy.

AGATHI KEERAI WHEAT ROTI

Agathi means, a kind of spinach, on AMAVASYA day, in south INDIA, We prepare this dish. Because on that day our body gets poisoned, and to get rid of this we should take this rasam. It clears the unwanted waste in the body, it gives us positive energy, clears negative energy, and makes us powerful, and also it is a saying that ancestors blessings will be there for us. So whenever you get this holy spinach, don't forget to cook and prepare this ROTI.

INGREDIENTS:-

1. August tree leaves       1 cup
2. Wheat flour                  3 cups
3. Salt                               2 tsp
4. Water                           4 cups + 1/2 cup
5. Cumin powder             1 tsp

FOR SEASONING:-

1. Onion                       2 big
2. Green chilies            4 
3. Curry leaves             few
4. Mustard seeds          1 tsp
5. Urad dhal                 1 tsp
6. Bengal gram dhal    2 tsp
7. Oil                           2 tbsp

METHOD:-

• Wash Agathi leaves for 3 times and chop.
• Slice onion, cut chilies, and curry leaves.
• Cook the Avathi keerai in 4 cups of water for 3 whistles.
• Drain the water and retain it for mixing the wheat flour, and cool it.
• In a mixing bowl add wheat flour, salt, cumin powder, and boiled Avathi keerai water. 
• Add 1/2 cup of water and mix without lumps. Keep it aside for 1 hour.
• Heat oil add seasoning, splutter mustard seeds, fry urad dhal, Bengal gram dhal.
• Add sliced onion, chilies, curry leaves and fry for 1 minute.
• Add the fried onion, and cooked Avathi keerai to the wheat batter and mix.
• Heat tawa, take a bowl of water to dip your hand, and keep it beside the batter bowl.
• Brush with oil, take a handful or a ladleful batter and pour on tawa.
• Wet the hand and spread by hand to circular motion and remove the excess batter.
• Put ghee or oil on the roti and roast on both sides.
• Serve with Potato gravy with cut onion, and lemon.

NOTE:-

• Any other Green leaves can be added instead of Avathi keerai.

STUFFED CHAPATI--1

INGREDIENTS

1. Wheat flour       2 cups
2. Oil                     2 tsp+ 2 tsp
3. Salt                    1 1/2 tsp
4. Water                 1/2 cup + 1 tsp

METHOD

• In a mixing bowl add water, oil, salt.
• Mix by hands for 1 minute until salt dissolves.
• Add flour and knead to the dough. Smear oil after kneading.
• Keep it aside for 1 hour.

FOR STUFFING

1. Potatoes                         6 nos
2. Onion                             2 nos
3. Ginger- Garlic                1 tsp
4. Tomato                           2 nos
5. Chilly powder                2 tsp
6. Garam masala                1 tsp
7. Lemon                            1 tsp
8. Turmeric                        1 tsp
9. Salt                                 1 1/2 tsp
10. Coriander leaves            handful
11. Oil                                 2 tbsp

METHOD

• Cut onion, tomato, coriander leaves.
• Boil potatoes and mash, mix salt to it.
• Heat oil saute onion, ginger-garlic paste.
• Fry tomatoes, mix in turmeric, chilly powder and garam masala.
• Finally, add lemon juice and coriander leaves.
• Make equal balls from the dough and make chapati, stuff spoonful of potato mix and bind.
• Apply oil on palm and shape to a roti, and roast on a hot tawa.
• Serve with curd, ghee.

Layered Chapati

Ingredients

1. Wheat flour         1 cup heap
2. Salt                      1/2 tsp
3. Oil                       1 tsp
4. Water                   1/4 cup

Method

• In a mixing bowl add wheat flour, salt, oil, and water.
• Mix and knead to a smooth dough for at least 2 minutes.
• Let the dough sit for another 5 minutes.
• It's better to keep the dough in a hot box.
• Make small balls and dust in maida flour. Heat Tawa.
• On the chapati, wood flat the ball by bin to a round shape.
• Brush oil on the surface, fold to half an again brush oil on half side,
• Take triangle shape and dust in maida flour.
• Again press to a chapati shape and roast on both sides.
• Serve with any gravy, kurma, chutneys.

Salem Parotta

Ingredients

1. Maida                2 cups
2. Oil                      2 tsp + 2 tbsp
3. Salt                    1/2 tsp
4. Water                 1/2 cup

METHOD

• Prepare dough adding maida, 2 tsp oil, salt, and water.
• Knead the dough for 5 minutes or until smooth                               
• Close a lid and let the dough sit for 1 hour.
• Again knead the dough for 8 to10 minutes.
• Keep it aside for another 5 hours.
• Brush hands with oil or dust with maida flour and knead for 2 minutes and make 4 balls.
• Take chapati wood place a big plate upside on it.
• Brush oil on the surface. Roll the balls in maida flour.
• Take one ball and spread the dough as much as possible to size.
• Then brush oil on the base well and make small fleets by two hands.
• Join the fleets and roll to make a long stick
• Curl it as Swizz roll and brush with oil.
• Close with a lid for 1/2 an hour.
• Roll as chapati using a bin, make it for 1/4" thickness.
• Heat tawa spray oil roast the parota chapati on both sides.
• Roast them on low heat till crisp.
• Tap the parota by hand to make them flexible.
• You can make 4 big parottas or small 6 parottas from this dough.