WHEAT PAROTTA
THEN DIVIDE IN EQUALLY AS SMALL BALLS, PREPARE AS NORMAL CHAPATI FORM, IN THIS GREESE SOME GHEE, FOLD AS UPSIDE DOWN, THEN APPLY SOME OIL IN THAT
THEN SPRINKLE NORMAL ATTA FLOUR , AND ROLL LITTLE BUT THICKLY
THEN PUT IN HOT DOSA THAWA
KOTHU MUTTAI PAROTTA
PAROTTA --PREPARE AND KEEP IT ASIDE (FINELY CUT INTO SMALL PIECES ) --A
HEAT A KADAI WITH NEEDED OIL , SAUTE B.ONION , G.CHILLI , MINT AND CORIANDER LEAVES , GINGER + GARLIC PASTE , CAPSICUM (OPTIONAL) FINELY CHOPPED TOMATO
THEN ADD CHILLI POWDER (1/4s) , TURMERIC POWDER (1/4s) , DHANYA POWDER (1/4s) ,GARAM MASALA (1/2s) or ANY KIND IF BRIYANI MASALA
THEN NICELY SAUTE UNTIL RAW SMELL GOES THEN SPRINKLE LITTLE WATER , ADD SOME SALT (ALREADY PORATA HAS SALT )
THEN ADD A AND MIX WELL UNTIL MASALA MINGLE WITH PORATA , THEN ADD ONE EGG (POUR DIRECTLY )AND MIX WELL
MIX WELL , USE 2 SPOON (KARANDI ) AND CHOPPED INSIDE THE KADAI IN SIM COOK , AFTER FEW MINUTES IT COMES DRY
IF U NEED MORE SPICY ADD SOME PEPPER POWDER
GARNISH WITH LITTLE CORIANDER LEAVES
KOTHU MUTTAI PAROTTA |
PAROTTA --PREPARE AND KEEP IT ASIDE (FINELY CUT INTO SMALL PIECES ) --A
HEAT A KADAI WITH NEEDED OIL , SAUTE B.ONION , G.CHILLI , MINT AND CORIANDER LEAVES , GINGER + GARLIC PASTE , CAPSICUM (OPTIONAL) FINELY CHOPPED TOMATO
THEN ADD CHILLI POWDER (1/4s) , TURMERIC POWDER (1/4s) , DHANYA POWDER (1/4s) ,GARAM MASALA (1/2s) or ANY KIND IF BRIYANI MASALA
THEN NICELY SAUTE UNTIL RAW SMELL GOES THEN SPRINKLE LITTLE WATER , ADD SOME SALT (ALREADY PORATA HAS SALT )
THEN ADD A AND MIX WELL UNTIL MASALA MINGLE WITH PORATA , THEN ADD ONE EGG (POUR DIRECTLY )AND MIX WELL
MIX WELL , USE 2 SPOON (KARANDI ) AND CHOPPED INSIDE THE KADAI IN SIM COOK , AFTER FEW MINUTES IT COMES DRY
IF U NEED MORE SPICY ADD SOME PEPPER POWDER
GARNISH WITH LITTLE CORIANDER LEAVES
PALAK CHAPATI
PALAK CHAPATI |
PARATTA
ALL PURPOSE FLOUR , SALT , SUGAR , EGG , OIL --MIX TOGATHER AND ADD WATER --PREAPARE BIG BALL , AND APPLY OIL IN IT , REST IT FOR 3O MIN
ALL PURPOSE FLOUR , SALT , SUGAR , EGG , OIL --MIX TOGATHER AND ADD WATER --PREAPARE BIG BALL , AND APPLY OIL IN IT , REST IT FOR 3O MIN
THEN PREPARE SMALL BALLS AND FOLD IN SMALL SHAPES AND FOLDING UP AND DOWN FOR PARATTA FLEEDS
AGAIN POUR OIL IN IT , THEN DONT DISTURB IT FOR ANOTHER 10 MIN
LATER USING ROLLER PREPARE PARATTA AND PUT IN HOT DOSA PAN , POUR OIL FOR BOTH SIDES
LET IT BE IN HOT UNTI IT GETS GOLDEN COLOUR
GARLIC ROTI
GARLIC ROTI
GARLIC ROTI |
IN A ADD SUGAR (2s) , SALT(1/4s) , CURD(1s) , BAKING POWDER (1s) , YEAST (1pinch mixed in luke warm )--THEN MIX EVERYTHING USING LUKE WARM WATER -B
THEN CLOSE WITH A LID AND KEEP IT ASIDE FOR 3-5 HOURS
THEN TAKE THE DOUGH AS SMALL BALLS -DO SOME SHAPE WITH ROTI MAKER -- SPRINKLE CHOPPED GARLIC AND CORIANDER LEAVES
PUT IN HOT DOSAI TAWA - HEAT ONE SIDE AND SHOW IN HOT FLAMES
THEN GREESE SOME BUTTER OR OIL IN IT
KOTHU MUTTAI CHAPATI
HEAT A KADAI WITH NEEDED OIL , SAUTE B.ONION , G.CHILLI , MINT AND CORIANDER LEAVES , GINGER + GARLIC PASTE , CAPSICUM (OPTIONAL) FINELY CHOPPED TOMATO
THEN ADD CHILLI POWDER (1/4s) , TURMERIC POWDER (1/4s) , DHANYA POWDER (1/4s) ,GARAM MASALA (1/2s) or ANY KIND IF BRIYANI MASALA
THEN NICELY SAUTE UNTIL RAW SMELL GOES THEN SPRINKLE LITTLE WATER , ADD SOME SALT (ALREADY PORATA HAS SALT )
THEN ADD A AND MIX WELL UNTIL MASALA MINGLE WITH CHAPATI , THEN ADD ONE EGG (POUR DIRECTLY )AND MIX WELL
MIX WELL , USE 2 SPOON (KARANDI ) AND CHOPPED INSIDE THE KADAI IN SIM COOK , AFTER FEW MINUTES IT COMES DRY
IF U NEED MORE SPICY ADD SOME PEPPER POWDER
GARNISH WITH LITTLE CORIANDER LEAVES
CORIANDER CHAPATI
IN ATTA FLOUR AND LITTLE SALT ,GHEE(1s),
CHOPPED CORIANDER LEAVES , WATER - MIX WELL ,
MAKE DOUGH ,HOLD THE DOUGH FOR 30 MIN , TIGHTY CLOSED THE LID , THEN PREPARE SHAPE WHICH YOU NEEED , THEN PUT IN DOSAI PAN
THEN ADD CHILLI POWDER (1/4s) , TURMERIC POWDER (1/4s) , DHANYA POWDER (1/4s) ,GARAM MASALA (1/2s) or ANY KIND IF BRIYANI MASALA
THEN NICELY SAUTE UNTIL RAW SMELL GOES THEN SPRINKLE LITTLE WATER , ADD SOME SALT (ALREADY PORATA HAS SALT )
THEN ADD A AND MIX WELL UNTIL MASALA MINGLE WITH CHAPATI , THEN ADD ONE EGG (POUR DIRECTLY )AND MIX WELL
MIX WELL , USE 2 SPOON (KARANDI ) AND CHOPPED INSIDE THE KADAI IN SIM COOK , AFTER FEW MINUTES IT COMES DRY
IF U NEED MORE SPICY ADD SOME PEPPER POWDER
GARNISH WITH LITTLE CORIANDER LEAVES
CORIANDER CHAPATI
CORIANDER CHAPATI |
CHOPPED CORIANDER LEAVES , WATER - MIX WELL ,
MAKE DOUGH ,HOLD THE DOUGH FOR 30 MIN , TIGHTY CLOSED THE LID , THEN PREPARE SHAPE WHICH YOU NEEED , THEN PUT IN DOSAI PAN
Nice pictures.Thanks for the post
ReplyDeleteThanks for your encouragement
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