Take wheat flour in a wide plate and slowly add water mixing the flour with fingers. Knead into a dough. Cover with damp cloth and keep aside.
Besan Masala for Stuffing:
Put a deep non sticking skillet on medium heat. Pour 1 tsp oil. When the oil gets hot,
add cummin seeds. After half a minute add chopped onion and chili. Stir well for 5-7 minutes.
Add besan and spices into the skillet of step 2, and lower the heat. Cook the besan turns light brown, about 12 minutes. Add coriander leaves and mix well.
Besan Roti:
Make small balls (size about 2 inch diameter) of wheat flour dough. Roll one ball by a rolling pin to a size of about 4 inch diameter roti. Place 2 tsp of besan masala at the center of the roti. Hold the roti at 4-5 points at its rim, bring close at the center and press the points with each other. This will result into a ball of size 2 inch. Press this ball with your palm gently. This step is to make a wheat flour ball with besan masala stuffed in.
Roll the stuffed ball of step 4 to a size of about 6-7 inch.
Cook teh roti on a tava or bake it in a grill. Preheat the grill to 200 deg C. Bake for 3-4 minutes.
Tips:
If you are unable to roll a stuffed dough, you stuff the besan masala in between two rolled roties and seal the rim.
This is a very convenient and tasty item for picnics.
Paratha / Paranthas Recipes
Submitted by Janaki Bhatia janaki_bhatia at hotmail dot com.
Paratha recipe -1
Ingredients:
Wheat flour, 1 cup
Bajra (Millet) flour, 1 cup
Rice flour, 1/2 cup
Plain flour (Maida), 1/4 cup
Onions,2, finely chopped
Coriander leaves, 1/2 cup, finely chopped
Red chilli powder, 2 tsp
Cumin seeds, 1/2 tsp
Coriander seeds, 1 tsp
Sesame seeds, 1/2 tsp
Thymol (Ajwain) seeds, 1/2 tsp
Salt to taste
Oil for shallow frying
Preparation:
Mix and sieve all the flour together with salt.
Coarsely crush cummin, coriander and thymol seeds by using palms of both hands.
Mix all the ingredients together except oil.
Add water and kned to form a firm dough.
Roll out in to thick rotis using little flour for dusting.
Warm a thick griddle and shallow fry using oil spray on both sides till crisp.
Paratha recipe -2
Ingredients:
Wheat flour, 1 cup
Cooked Rice, 1 cup
Mixed vegetables (cabbage, peas, Cauliflower, Cooked Potato), minced, 1 cup
Green Chilli, 2, finely chopped
Sesame seeds, 1/2 tsp
Black pepper, 1/2 tsp
Cumin powder, 1/2 tsp
Yogurt (Curd), 1 Tbsp
Salt to taste
Oil for shallow frying
Preparation:
Crush the chilli in a grinder, add rice, and mince.
Mix all the ingredients together except oil.
Add water and kned to form a firm dough. Roll rotis and cook as above.
The recipe can be used to prepare parathas using left overs such as dal (lentils). You may increase the quantity of flour to get the required dough consistency.
You can reduce the use of oil by cooking the parathas in an owen grill.
These parathas taste very good even cold, so you can pick them up for lunch or picnics.
Vegetable Paratha
Submitted by Rammy, rammyraj at gmail.com Ingredients:
Wheat flour, 2 cups
Green peas, 1/2 cup
Cauliflower, 5florets
Carrot , 1/2 cup grated
Ginger root , 1/4 inch chopped
Green chillies, 3 finely chopped
Green onions, 1/4 cup chopped
salt
Red chilli powder, 1/4 tspn
Garam masala powder, 1/4 tspn
Coriander / cilanro, 1/4 cup chopped
Preparation:
Add some water to peas, cauliflower, caroot and cook in microwave for 2 minutes and keep aside.
Blend the cooked vegetables and all the ingredients, except wheat flour to a fine paste.
Mix this paste with the flour and add some water and kneed it to make a dough. Make small balls. Take a ball and roll a small chapati. Cook the chapati or spray fry to a paratha.
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