Tag Archive | whole wheat atta

Aloo Methi Lehsun Paratha

Aloo Methi Lehsun Paratha – Potato Fenugreek leave & Green Garlic Stuffed Indian Flat Bread

IMG_20150704_101132 1

Who doesn’t love a tasty parathas? I know I love them, but yes the truth is that they do require some work. ¬†I can recall some of my earlier cooking memories, well stuffed parathas were definitely not my expertise. I struggled with many different things like from making the atta (dough), to perfecting the stuffing to actually getting the stuffing to stuff inside the paratha. Wow ! what a struggle and challenge, but I didn’t give up I kept practicing and practicing till I got it perfect! ūüôā ¬†Today, with confidence I can say that ” I CAN MAKE STUFFED PARATHAS”.

20150703_190615

Aloo Methi & Lehsun Parathas is exactly the way the name sounds. It’s a scrumptious and mouth-watering paratha packed with absolutely delicious ingredients like boiled and shredded potatoes (aloo), fresh whole methi leaves (fenegreek), finely chopped fresh green garlic, finely chopped onions, cumin seeds, powdered spices, fresh coriander mixed and stuffed into kneaded whole wheat dough (atta) and cooked till nice and golden brown on both sides speared with butter (makhan). ¬†The description of the parathas is making me drool, I’ve already made them, but trust me once you make them ….your going to feel the same. ūüôā

The best part of these parathas was that two of the star ingredients were right from my backyard garden. “Fresh Methi Leaves” & “Fresh Green Garlic”.

-1246758636 1

 

I grew up in a complete Gujarati atmosphere, stuffed parathas wasn’t one of those things that we would have on a regular base for breakfast or lunch. (no lie the honest truth). For my friends and followers that have watch the movie “3 Idiots” would know what I’m talking about; I’ve been around foods like “Fafda”, “Dhokla”, “Khaman“, “Khandvi” and “Bhajiya”. There was one thing I really appreciated growing, even though I was always around Gujarati food I had learned to appreciate my food and culture, which makes me completely proud to be a “GUJARATI”. Now, that I’m a parent myself I do the same for my kids, I make sure that they learn and accept our Gujarati Hindu Culture and at the same time accept and respect other cultures.

I’ve always adored North Indian food and the truth is that my complete admiration for this culture and food will remain the same forever. The authentic traditional secrets behind these dishes haven’t been a secret and a lot of who enjoy this food know that “INDIAN FOOD ROCKS”

IMG_20150704_101132 1

 

Aloo Methi & Lehsun Parathas can be served up a side order of cucumber raita, coriander chutney, mint coriander chutney, Mumbai style green chutney, plain yogurt or a pickle (achar). Since I had made these for lunch I had served it up with also a Cucumber Kachumber (salad) lightly spiced.

Parathas are always delicious and exciting to make because you have enormous different ways that they can be made. Do check out some of my other paratha recipes: Bhaji Paratha, Aloo Palak Paratha with Cheese, Broccoli Tofu Paratha and Carrot Zucchini Paratha.

 

Aloo Methi Lehsun Paratha

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Yield: 7-8

Aloo Methi Lehsun Paratha

Scrumptious and delicious mouth-watering Aloo Methi Lehsun Paratha

Ingredients

    Dough
  • 1 1/2 cup - Whole Wheat Atta
  • Salt to taste
  • Water as needed
    Stuffing
  • 3 - medium potato/aloo (boiled, peeled and shredded)
  • 1 cup - Fresh Methi Leaves
  • 1/3 cup - Finely chopped Fresh Green Garlic
  • 2-3 - Green Chilies- finely chopped
  • 1" piece - Ginger; grated
  • 1/4 tsp. - turmeric/haldi powder
  • 1/4 tsp. - Cumin seeds (jeera)
  • 1/2 tsp. - MDH Paratha Masala
  • 1/4 tsp. - Red Chili Flakes (optional)
  • Salt to taste
  • Sugar a pinch
  • Hing a pinch
  • Oil 3 tbsp. + to roast the parathas

Instructions

Dough Preparation

Take a mixing bowl,add flour and salt mix well. Using warm water make it into a soft and smooth dough & cover it and keep it aside for about 15-20 minutes.

Stuffing Preparation

Boil potatoes, cool, peel and shredded it and keep it aside.

Heat oil in a kadai, when it is hot add in cumin seeds, wait for them to splutter, then add in hing, green chili, ginger saute well.

Add in fresh methi, sprinkle some salt and water and let it cook for about minute.

Now add in shredded potatoes, fresh green garlic,haldi, red chili flakes, sugar, paratha masala and salt to taste. Mix it all well and turn off heat. Keep aside to cool down completely.

Knead the resting dough, and then make 7-8 equal lemon size balls. Once the stuffing has completely cool down, do the same make 7-8 lemon size balls and keep aside.

On to a well floured surface, take one dough ball and roll out to about 3" disc, keep one potato ball on the center and seal them by bring all of the edges together and roll it all into a ball. On a floured surface start rolling to make a round 8" paratha.

Heat tawa/frying pan, fry the paratha on both sides until turns light golden brown, Spread oil all around and on top of the paratha while cooking.

Remove from tawa, Aloo Methi Lehsun Paratha is ready to serve hot with some butter(makhan) on top and a choice of plain yogurt, chutney or pickle

Notes

Red Chili Flakes is optional

If green garlic is not available substitute it with fresh garlic grated.

http://myfoodforthesoul.com/aloo-methi-lehsun-paratha/

 

Be sure to try it out and let me know what you think leave me your thought, comments and feedback. Your words keep me motivated ! ūüôā

Yum

Roti – Indian Flat Bread

Roti-Chapati

Roti, Rotli, Chapatti or Phulka — How to make soft, fluffy roti’s

image

Roti, Rotli, Chapatti or Phulka

Rotli, Roti, Chapatti or Phulka is yet another type of unleavened Indian bread that can be enjoyed with any vegetable or curry. Rotli, as they are known in Gujarat, India, are rolled very thin making them light and soft. They are prepared and cooked in four different steps ‚ÄĒ first knead the dough, then on a tawa (or skillet) and then on the open flame making them balloon up and finished off with some butter or ghee or simply leave it plain.

Every time I think of Rotli (Roti) it brings back fond memories of my childhood. This was the first cooking experience I had in my kitchen with my grandmother. At the early age of 7, I was standing up on a stool and trying to roll out a round roti, which at that time seem close to impossible. But with the inspiration and guidance of my grandmother I became successful at making Roti’s.

Roti is traditionally made with Whole Wheat flour also known as Atta flour. Roti is consumed in many parts of the world like India, Pakistan, South Africa, and the southern Caribbean particularly Trinidad, Tobago and Guyana. The only difference is the name given to the roti since they are made in many different forms, sizes, shapes and stuffing. No matter what name we use they are wonderfully soft and fluffy, simple to make and delicious. Try it out and make sure to make plenty ‚Äď they go fast! ¬† Preparation / Cooking Time: 20-25 minutes Makes: 12 round roti’s

 

Ingredients:

 

Method:

1.¬†Take the whole wheat flour/atta in a bowl.¬†Add oil and mix atta and oil together. Then adimaged warm water a little bit at a time and start kneading the dough.¬†¬†Keep on adding water as required. If you add all the water at once then the flour will become too sticky to handle. Also you need to¬†apply a little bit of pressure to¬†the dough with your fist while kneading because gluten strands have to be formed ¬†if gluten strands are not formed then it will be difficult to roll¬†the roti’s.

 

                                                                                                                                image

2. Keep on kneading till the dough becomes pliable and soft.¬†The dough consistency should not be very soft or hard the dough for roti’s is more soft than the dough kneaded for puri. Finally apply a very small of oil to your palm and rub all over the kneaded dough. After kneading the dough, it is advisable to cover it with a plate or cloth and keep it aside for¬†15 -20¬†minutes.¬†You can make the roti’s right away after kneading the dough but this 30 minute waiting period helps making soft and fluffy roti.

image 3. At this point preheat your tawa (skillet) on medium high.  Now make small to medium balls of the dough and roll the balls in the palms of your hands or on the base of your rolling surface. Flatten the dough ball and sprinkle some whole wheat flour or maida( all purpose flour) to the dough ball. Alternatively, you can also dust the rolling board with flour.

4. Now lets start rolling the dough ball into a flat round circle.

Remember making the roundimage roti’s is not easy and with practice you will be able to roll them round so don’t worry about the shape. If need be sprinkle some wheat flour or maida¬†if the dough begins to stretch or become sticky while rolling.

* the trick to roll¬†round roti’s is that when you are rolling the dough then the roti should also be moving in circular direction. Also try to make the roti’s thin as possible. Roti’s that¬† thick take much more time to cook and also not easy to puff up and digest.

5. Put the roti on a hot tawa/griddle. First cook one side it should be less than half cooked or about one-fourthimage cooked before flipping over.  Flip and cook the other side. You should be able to see fairly light brown spots.

 

 

 

6. Once done flip over onto your wired rack or if you have a gas burner right onto the fire make sure to use tongs to avoid getting steam burn. Let it puff up into a balloon and then flip overimage again to puff up the other side.

 

7. Once both sides done remove and apply ghee or unsalted butter¬†on the roti’s. By applying ghee or¬†butter to roti’s ¬†keep them soft for a long time. Roti’s¬†ideally served hot taste much better but if you cannot serve them hot, then you can keep them in a container that keeps food warm like a casserole or in a roti tin (dhaba).

 

 

Notes:

  • For best results make sure to knead dough using warm or hot water. This will make the roti’s soft and will keep the roti’s soft for many hours.
  • Left over dough should be placed in a airtight container and kept in the fridge for 1-2 days but keep in mind that the colour of the dough will change to a darker brown and may also get harder. It’s best to consume within 1 day.
  • Roti has a self life of only 1-2 days if left in the fridge. Depending on the climate roti’s tend to spoil quickly in the summer months.
  • It’s not necessary to have a wire rack to fluff the roti’s it can also easily be done right on the tawa. Once the roti’s start cooking just press down onto the edges of the¬†roti¬†with a flipper or spatula and you will it start to raise.
  • Some times the quality of the Whole Wheat atta varies so that will also make a difference in the roti’s. Some whole wheat atta comes mixed with maida (all purpose flour).
  • Don’t worry if all your roti’s don’t fluff up into a balloon. Roti takes a lot of practice to become perfect so just keep trying don’t give up.

If you’ve made this recipe or have a favorite of your own,¬†I’d love to hear about it in the comments below.

Yum