Alu Paratha (Potato stuffed roti) 

Serving ReadyMade Kulcha Naan  

You can heat the naan on a flat pan dry. But the best taste comes with putting a little butter on each side and then heating on a pan till it becomes light brown on each side.

We usually put butter/oil/cooking spray on one side, put on the pan over medium heat with buttered side down and press with a clean kitchen cloth so that the naan gets heated inside too.
When it is light brown on one side we flip it over after putting little butter on the other side with the naan still on the pan and press down to heat it.

You can cut the naan with a pizza cutter into triangles (like we do pizza) after heating it.

Serve warm folded in a clean cloth as it remains warm while you are eating.
 

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Besan Pancakes
 

Ingredients:

11/2 cups besan flour
½ tsp chillli powder/ cayenne will also do
½ tsp cumin powder
½ tsp turmeric (optional)
1 small onion chopped
1 small tomato chopped
2 tab spoons chopped fresh coriander leaves
2-3 hot green peppers, finely chopped
salt to taste
oil for cooking or cooking spray
 

Method:

Mix together dry ingredients (besan flour, chili powder, cumin powder, turmeric and salt to taste). Add enough water to make a thick batter. It is usually pancake consistency.

In a bowl mix together chopped onion, tomato, green peppers and fresh coriander.

Heat and grease a nonstick pan. Spread a layer of batter to form a pancake. Spread a little of the above vegetable mixture on the uncooked side of the pancake. Spread a little oil around the pancake to crisp the corners. Cover with a lid and let it set. Once cooked on one side turn it over and press with a spatula to cook the vegetables.

Cook on both sides till golden. Repeat to make more pancakes. Taste the first one to adjust seasonings.

Serve hot with spicy chutney or ketchup or enjoy as it is.
 

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Besan Rotis (bread)
 

Ingredients:

2 cups Besan
1 cup finely chopped fresh coriander leaves
1 tsp chili powder
1 tsp cumin powder
1 tsp coriander powder
¼ tsp turmeric powder
1 tsp oil
salt to taste.
Oil for cooking
 

Method:

Mix together all the ingredients and form a stiff dough using water. Let it rest for 20 minutes.

Take a lemon size ball of dough and roll it out into 3-4 inches diameter thin circle. You can use little besan for dusting the rolling pin and board.

Cook the rolled roti on a hot griddle or pan on both sides with a little oil until pink spots appear on top of the rolled out roti. With the help of a spatula press the roti from all sides and cook till crisp, over a slow flame.

Repeat for the remaining dough.
Serve hot.

You can use 1 cup to experiment with this to start with and use half the quantities of spice and ingredients for it.

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Roti

Serving: 12 rotis

Points per Roti: 1

Ingredients:

Wheat flour      2 cups

Salt                  ½ tsp

Water               3/4^th cup to 1 cup

Wheat flour for rolling ½ cup to 1 cup

Ghee or butter 2 tab sp (optional)

Method:

In a mixing bowl combine flour and salt. Make a hole in the center and add water gradually as you bring together the dough. Water quantity may vary depending upon the flour. Make a soft dough which is easy to roll into a ball.

Knead the dough nicely until it is smooth and elastic. Cover and let it set for 10 minutes or longer. This dough can be made in a food processor, the quantity of water may be less.

Heat a tava (iron griddle) or a heavy nonstick pan over medium heat. Place 1 cup flour for rolling in a shallow container.

Divide the dough into 12 balls. Roll each ball between the palms of you hand in circular motion until smooth. Using the flour as needed, roll each piece into a circle about 6 inches in diameter.

Place the roti on a heated tava or frying pan. Cook until it turns color and becomes firm on one side about 20 seconds. Turn it over on the other side until light brown spots appear on the under side. Turn it back on the first side and , using a folded kitchen towel, press roti down gently until it puffs.

Remove from fire and brush one side with ghee or butter. Serve immediately or store in air tight container to serve later.

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Alu Paratha (Potato stuffed roti)

Servings: makes 12 rotis

Points per serving: 2

Ingredients:

Wheat flour      2 cups

Salt                  ½ tsp

Water               3/4^th cup to 1 cup

Filling:

Potato 3 medium, boiled and mashed

Salt to taste

Coriander powder 1 tsp

Cumin seeds powder 1 tsp

Chilli powder ½ tsp

Hot green pepper 1-2 chopped fine

Fresh ginger paste 1 tsp

Coriander leaves 2 tabsp finely chopped

Dry Mango Powder ½ tsp

Fresh Mint leaves ½ tsp finely chopped

For assembly:

Wheat flour ½ cup to 1 cup for rolling

Ghee or Butter or Oil 2-3 tab spoons

Method:

For Dough: In a mixing bowl combine flour and salt. Make a hole in the center and add water gradually as you bring together the dough. Water quantity may vary depending upon the flour. Make a soft dough which is easy to roll into a ball.

Knead the dough nicely until it is smooth and elastic. Cover and let it set for 10 minutes or longer. This dough can be made in a food processor, the quantity of water may be less.

For filling: Mix together in a bowl mashed potatoes and rest of the ingredients listed in the filling. Mix well and divide the filling into 12 equal portions.

To assemble to paratha: Divide the dough into 12 balls. Roll each ball between the palms of you hand in circular motion until smooth. Using the flour as needed, roll each piece into a circle about 6 inches in diameter. You can do this one at a time.

Take one rolled out roti, place one filling in the center and fold in the side and seal the roti to form a big ball with filling inside. Press to flatten and then roll it out again with help of more flour. Roll to a 1/4^th inch thick oval or round shape.

You can make all the stuffed parathas, cover with a cloth to keep from drying out.

Heat a heavy bottomed non stick pan over medium high heat and place one paratha at a time. Cook until it turns color and becomes firm on one side about 20 seconds. Turn it over on the other side until light brown spots appear on the under side. Put little oil on the first side and turn it over. Using a folded kitchen towel, press roti down gently until it puffs. Put little oil on the second side of paratha and turn it over again and pressing gently.

Both the sides should turn light brown. Remove from fire, serve immediately or store in airtight container to serve later.

These parathas can be eaten with yogurt raita, hot pickles or chutneys.

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