ROTI

WHEAT PAROTTA

       

WHEAT FLOUR, SALT, GHEE, SUGAR( 1S) - MIX EVERYTHING AND PREPARE DOUGH - A

          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

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

                     WHEAT FLOUR (1cup) , SALT (1 pinch) , GHEE(1spoon ), CHOPPED PALAK LEAVES (20) --MIX EVERYTHING WITH WATER --MAKE IT A DOUGH --KEEP IT ASIDE FOR 1 HOUR --THEN PREPARE AS NORMAL 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

       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

            ALL PURPOSE FLOUR / MAIDA FLOUR  -1 CUP --A


 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

KOTHU MUTTAI CHAPATI

              CHAPATI --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 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

                     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