Various recipes for rotis and parathas.
Since the time I started making rotis, I faced two problems
1. My rotis would turn hard.
2. I could not digest the rotis and would always get acid reflux even if I eat one roti or paratha.
Soaking the dough (allowing the dough to rest) overnight and using warm water to knead the dough seems to have helped resolve both issues. I refrigerate the extra dough next day (for up to 3-4 days)and use it whenever I need to make fresh rotis. Heat the refregerated dough in microwave for 10 seconds.
There are various things you can do to enrich the basic roti dough:-
1. Add a tablespoon of flax seed powder, bajri/jowar flour, finger millet flour per each cup of whole wheat flour.
2. Use vegetable puree to knead the dough instead of water. Either Spinach, peas, carrots, tomatoes or a combination of various vegetables can be steamed/boiled and pureed.
3. Add cumin, chopped onion, green chilies, grated vegetables (carrot, potatoes), cilantro, meethi to make masala rotis or add sugar to make sweet rotis.
Use this dough to make parathas instead of using the basic roti dough. Paratha stuffing can be boiled & mashed dals, whole grains, vegetables with spices or your choice or cooked minced chicken/mutton.
Basic Roti (Fulka):
Ingredients:
Whole Wheat flour - 2 cups
Salt - pinch
Oil - 1 tbsp
Water - enough to knead the dough about 1 to 1.5 cups
Extra flour for dusting.
Method:
Spinach and Peas Roti (Fulka):
Steam spinach and peas and puree. Heat and use to knead dough instead of water. Follow the basic roti recipe.
Masoor Paratha:
Make the basic roti dough or you may enrich the dough using spinach, peas, tomatoes etc. Make the stuffing using whole masoor. Pressure cook masoor with less water. Add salt and green chilies and dry coconut. Make small balls of the stuffing, the same size as the roti dough ball. Take one roti ball and press to make a small circle. Hold it in your palms and put the stuffing inside. Bring the edges of the roti dough together to form a packet enclosing the stuffing. Ensure that the stuffing is properly covered. Press lightly, put some dusting flour and roll out the parathas. Cook on a hot tawa on both sides till done. Serve hot.
Since the time I started making rotis, I faced two problems
1. My rotis would turn hard.
2. I could not digest the rotis and would always get acid reflux even if I eat one roti or paratha.
Soaking the dough (allowing the dough to rest) overnight and using warm water to knead the dough seems to have helped resolve both issues. I refrigerate the extra dough next day (for up to 3-4 days)and use it whenever I need to make fresh rotis. Heat the refregerated dough in microwave for 10 seconds.
There are various things you can do to enrich the basic roti dough:-
1. Add a tablespoon of flax seed powder, bajri/jowar flour, finger millet flour per each cup of whole wheat flour.
2. Use vegetable puree to knead the dough instead of water. Either Spinach, peas, carrots, tomatoes or a combination of various vegetables can be steamed/boiled and pureed.
3. Add cumin, chopped onion, green chilies, grated vegetables (carrot, potatoes), cilantro, meethi to make masala rotis or add sugar to make sweet rotis.
Use this dough to make parathas instead of using the basic roti dough. Paratha stuffing can be boiled & mashed dals, whole grains, vegetables with spices or your choice or cooked minced chicken/mutton.
Basic Roti (Fulka):
Ingredients:
Whole Wheat flour - 2 cups
Salt - pinch
Oil - 1 tbsp
Water - enough to knead the dough about 1 to 1.5 cups
Extra flour for dusting.
Method:
- Mix flour, salt and oil.
- Heat water for 1 min in microwave. Add a little water at a time and mix the dough till it all comes together to form one ball. The dough should be slightly sticky as it will get dry after kneading.Set aside for 5 to 10 minutes.
- Keep kneading for about 5 minutes till it is elastic and smooth. Add water if required. Press the dough gently with your finger tip and it should spring back.
- Rest the dough. Keep it covered with a wet towel for at least 8 hrs.
- Divide the flour to make small balls (size of small meat balls). Use dusting flour and roll each ball to make a round roti.
- Heat a tawa (flat pan) and keep on medium heat. It is important to maintain the temperature of the pan. If too hot the roti will burn but not cook properly. Place the rolled out roti and cook. Once the roti starts to fluff slightly turn and cook on the other side. Lightly press the roti with the kitchen towel. The roti will fluff. Remove and serve hot or keep covered with a kitchen towel till ready to eat.
Spinach and Peas Roti (Fulka):
Steam spinach and peas and puree. Heat and use to knead dough instead of water. Follow the basic roti recipe.
Masoor Paratha:
Make the basic roti dough or you may enrich the dough using spinach, peas, tomatoes etc. Make the stuffing using whole masoor. Pressure cook masoor with less water. Add salt and green chilies and dry coconut. Make small balls of the stuffing, the same size as the roti dough ball. Take one roti ball and press to make a small circle. Hold it in your palms and put the stuffing inside. Bring the edges of the roti dough together to form a packet enclosing the stuffing. Ensure that the stuffing is properly covered. Press lightly, put some dusting flour and roll out the parathas. Cook on a hot tawa on both sides till done. Serve hot.
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