About Indian Food Biography
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Besan Roti is very flavorful and healthy flat bread, high in protein and gluten free. Besan roti can be served with dal and leafy green vegetables like spinach or with yogurt.
This recipe will make 6.
Ingredients:
2 cups besan gram flour (available in Indian grocery stores)
2 tablespoons oil
2 tablespoons yogurt (dahi)
1/2 teaspoon salt
1/2 teaspoon chili flakes
1-1/2 tablespoon dry fenugreek leaves (kasoori mathi)
Pinch of asafetida (hing)
Approx. ¼ cup of water use as needed
¼ cup rice flour for rolling the roti
Approx. 2 tablespoons butter or ghee (clarified butter)
Method
Combine all the dry ingredients in a bowl mix it well. Add oil and yogurt to the mixture and mix. This will become very crumbly. Oil the palm to make the dough as it will be very sticky. Add water as needed to make the firm dough.
Keep the dough aside and cover with damp cloth. Let the dough rest for at least ten minutes or more.
Divide the dough in 6 equal parts. Make them in smooth balls.
Take one ball press it in rice flour from both sides and roll into about 6-inch circle. If the dough sticks to the rolling pin or rolling surface, lightly dust the roti with rice flour.
Heat the skillet over medium high heat. Note: Heavy skillet works best.
Place the rolled roti on skillet. In few seconds roti will start changing color, turn roti over, both sides of roti will have few light brown spots.
Next place the roti on open burner using tong. The top part of roti should be down. Note: if you have gas stove you can put roti directly over high flames but if you have electric stove use cake cooling rack or similar over the burner so roti does not touch burner coil directly.
Grill the roti from both sides using tong until roti has golden brown spots both sides. Bottom part of roti should be up for serving brush the roti with ghee or butter.
Keep Besan Roti’s in a covered container or wrap them in aluminum foil. (Besan Roti becomes dry when they come to room temperature)
BasenKa Puda is a tasty dish for breakfast or a light lunch. This recipe is quick to prepare and can be served many different ways. In my house this is a favorite dish for breakfast, folded with cheese.
Makes 5 pudas.
BesanPuda Dosa Recipe by ManjulaIngredients:
1 cup besan (gram flour) (available in Indian grocery stores)
1/4 cup rice flour (optional)
1 Gobhi parathas (stuffed cauliflower bread) make a great Sunday breakfast. This is my favorite paratha.
Makes 6 parathas.
Gobhi ParathaIngredients:
Dough:
1 cup whole-wheat flour
1/2 cup water (Use more as needed)
1/2 teaspoon of salt
Filling:
2 cup shredded cauliflower
1/2 teaspoon ajwain
1/2 teaspoon cumin seeds (Jeera)
1 chopped green chili
2 tablespoons chopped cilantro (green coriander)
1/2 teaspoon salt
Also needed:
1/4 cup whole-wheat flour for rolling
Oil to cook
Method
Dough
Mix flour, salt and water together to make a soft dough (add water as needed). Knead the dough for about 2 minutes on a lightly greased surface to make soft, smooth and pliable dough.
Set the dough aside and cover it with a damp cloth. Let the dough rest for at least ten minutes.
Filling
Shred the cauliflower using a shredder (electric or manual). Do not use a food processor to blend the cauliflower, as it will
become too moist and hard to work with.
Squeeze the cauliflower take out as much water as possible. Add all filling ingredients together, mix it well.
Making of paratha
Divide the dough and cauliflower mixture into 6 equal parts.
Roll one part of the dough into a three inch circle. Place one part of the filing in the center. To wrap, pull the edges of the rolled
dough together to cover the filling. Repeat to make all six balls.
Allow each ball to settle for two minutes before rolling. (Timing is critical here. If you roll paratha just after filling, or if you leave them longer than two minutes before rolling, the cauliflower mixture will seep through the edges when rolling).
Heat an iron skillet or heavy skillet on medium high heat. Test by sprinkling it with a couple of drops of water. If the water
sizzles right away, the skillet is ready.
Press the filled ball lightly on both sides on a surface covered with dry whole wheat flour. Keep the sealed side of the filled ball on top. Roll the ball with a light hand into 6” circles. When the dough sticks to the rolling pin or rolling surface, lightly dust with dry flour.
Place rolled paratha on the skillet. After a few seconds, the paratha will start to change color and puff up. Flip the paratha over. You will notice some golden-brown spots on it.
After a few seconds, spread one teaspoon of oil over the paratha. Flip the paratha again and lightly press the puffed areas with a
spatula. Flip again and press with the spatula making sure the parathas are golden-brown on both sides.
Repeat for the remaining parathas. Cool the parathas on a wire rack so they don’t get soggy.
Parathas can be kept unrefrigerated up to two days,
wrapped in aluminum foil or stored in a covered container. For later use, parathas can be refrigerated five to six days or frozen (wrapped in aluminum foil) for a month. Re-heat in a skillet or toaster oven.
Lacha Paratha is whole wheat layered crispy flat bread. Lacha Paratha is a treat with any meal and can be served with any gravy
based dish of your choice.
Makes 3
Ingredients
For Dough
1 cup whole wheat flour (atta)
1 teaspoon oil
1/2 teaspoon salt
Approx.1/2 cup water lukewarm
Also Need
1/4 cup whole wheat flour (atta) to help rolling
Approx. 2 tablespoons oil for cooking
Method
In a bowl mix the flour, salt, and oil. Add ¼ cup water and mix well. Add the remaining water as needed to make the dough smooth and pliable. Knead the dough on a lightly greased surface. Cover the dough and set aside for at least fifteen minutes.
Knead the dough again before rolling the paratha and divide into three equal parts.
Take one part of the dough and lightly press on both sides on a surface covered with dry whole wheat flour. Roll the dough into nine-inch-diameter circles, or as thin you can roll. If the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry flour on both sides of the semi-rolled paratha.
Generously spread the oil over rolled paratha about ½ teaspoon with your fingers or brush, sprinkle approx. 2 teaspoon of flour over oiled paratha and spread evenly over whole surface.
Start making small pleat-like folds, about ½ inch wide, starting from one side of the circle and working toward the other side.
The more pleats you make, the more layers the paratha will have. You will end up with a long, narrow strip.
Form the pleated paratha into pinwheel; Press both sides lightly in dry flour.
Roll the pinwheel with a light hand into a circle approx. seven inches in diameter. If the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides of the semi-rolled paratha.
Heat a heavy skillet over medium heat. To test, sprinkle the skillet with a few drops of water. The water should sizzle.
Place the paratha in the skillet. After a few seconds, the parathas will start to change color and begin to look dry. Wait half a minute, and then turn the parathas over. Let it cook for few seconds from other side.
Spread one teaspoon of oil over the parathe and turn it over. Cook the Paratha from both sides pressing with spatula to light brown color.
Repeat the same process for remaining paratha.
Lacha Paratha is ready to serve it taste best hot. Serve the Paratha with any gravy based dish.
teaspoon salt
3/4 cup water
1/2 teaspoon cumin seeds (jeera)
1 teaspoon chopped green chilies
1 cup shredded zucchini (Italian squash)
1 tablespoon chopped cilantro (green coriander)
About 6 tablespoons of oil to cook
Method
Shred the zucchini with the skin and keep aside.
Mix all the dry ingredients together: besan, rice flour, cumin seeds, and salt. Add the water slowly to make a smooth batter, the
consistency of pancake batter or Dosa batter. Add the green chilies, cilantro, and zucchini. Mix well.
Use a non-stick skillet and place on medium-high heat. Test by sprinkling a few drops of water on it. Water should sizzle right away.
Pour about 1/2 cup of the batter into the skillet and spread evenly with a back of spoon. Starting from the center, spiral the batter outward evenly to form a circle about 7″ in diameter.
When batter starts to dry, gently spread one teaspoon of oil over it. Wait about 30 seconds; flip the puda using a flat spatula.
Press the puda lightly all around with the spatula to make the puda cook evenly. Turn the puda three to four time, until crisp and brown on both sides.
Repeat for the remaining pudas.
Tips:
Spread the batter quickly, or it will begin to dry and will be difficult to spread.
Serving Suggestions:
You can serve the puda with yogurt, chutney, spicy pickles, or ketchup.
Pudas can also be served as quesadillas. Fold the pudda with shredded cheddar cheese, sliced tomatoes, or roasted vegetables.
Variations
Zucchini can be replaced with finely chopped spinach, shredded potatoes, or finely shredded cabbage.
If you make the puda without vegetables, do not use rice flour. This will cause the pudas to be very dry.
Cilantro can be replaced with ground coriander powder.
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About Indian Food Indian Food Recipes Images Thali Menu Photography Calorie Chart Items Pictures Photos
About Indian Food Indian Food Recipes Images Thali Menu Photography Calorie Chart Items Pictures Photos
About Indian Food Indian Food Recipes Images Thali Menu Photography Calorie Chart Items Pictures Photos
About Indian Food Indian Food Recipes Images Thali Menu Photography Calorie Chart Items Pictures Photos
About Indian Food Indian Food Recipes Images Thali Menu Photography Calorie Chart Items Pictures Photos
About Indian Food Indian Food Recipes Images Thali Menu Photography Calorie Chart Items Pictures Photos
About Indian Food Indian Food Recipes Images Thali Menu Photography Calorie Chart Items Pictures Photos
About Indian Food Indian Food Recipes Images Thali Menu Photography Calorie Chart Items Pictures Photos
About Indian Food Indian Food Recipes Images Thali Menu Photography Calorie Chart Items Pictures Photos
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