Ragi Rotti | Finger Millet Falt Bread

"Ragi Rotti" is a traditional breakfast recipe in the state of Karnataka. Ragi is an extremely nutritious millet with an great source of carbohydrate, protein, fiber and calcium.  It is also an excellent food for weight loss program and for those who have diabetes. It is given to kids between the ages 1.5 yrs to 5 yrs in the form of ragi seri for development of bones.

Even today, consumption of ragi has been a staple diet in my house and it is prepared in the form of flat bread (rotti), ragi ball, Dosa, idli or Ragi kanji.  

This recipe is made with ragi flour combined with onions, dill, green chilies, cilantro and  cumin. It is quiet filling.

Ingredients

2 Cups of Ragi flour

1 Onion, finely chopped

1 Carrot, shredded (optional)

1 bunch of Dill, finely chopped

Handful of cilantro, finely chopped

5 Green Chilies, finely chopped

1 tsp Cumin seeds

Salt

Method

• In a mixing bowl, combine all the ingredients. Add enough water to knead it into a smooth dough 
• Now divide the dough into equal portions and roll it into balls. About 3 inches each
• Smear few drops of  oil on a full flat pan. Take a portion of ragi ball, place it at the center,  start patting along the edges and  flatten it into a circle 
• Cover the pan and  fry evenly on both the sides. Add a little oil on the sides if needed
• Serve hot with coconut chutney and Ghee

Palak Chapthi | Spinach Chapathi

Palak Chapathi is an experimental recipe that I tried recently. Chapthi's is a staple diet at home and I often make it atlest 4-5 times a week. I always tried to add new ingredient while making the dough. 

Previously in Shruchi Kitchen, I have added recipes like Beetroot Chapthi, Methi Chapathi, also Palak Chapthi. But this recipe is slightly modified from previous one to add more taste. 

I have been formulating this recipe by trying with different spices like red chili powder, coriander powder, ajwain and garam masala. 

This recipe is definitely worth to try!!

Ingredients

5 cups Wheat flour
1 large bunch of Spinach
Water for blanching
2 tsp Coriander powder
1 tsp Red Chili powder
1 tsp Ajwain
3/4 tsp Garam Masala
Salt
1 tsp Oil

Method

• In a large pot, boil water and soak spinach for 2-3 minutes. Take the spinach out and puree it. Use this water for kneading the dough
• In a large mixing bowl, add spinach puree, coriander powder, red chili powder, ajwain, garam masala and salt. Mix well
• Add Wheat flour and water which was previously used for blanching. Knead well until it is soft
• Keep it aside for 30 minutes
• Now, divide the dough into equal portions about 2 inches thick. Roll each portion into ball and roll it flat using a rolling pin
• In a preheated griddle, gently leave the chapathi. Fry it evenly on both the side. Smear little oil if required
• Serve hot with curries or pickles. I served it with luscious Black eyed peas masala

Naan

Naan is an Indian flat bread baked in clay oven. It is a world famous Indian bread recipe. It has a crusty bottom and fluffy on the top smeared it with butter. There are different kinds of naan like garlic naan, kheema naan, onion naan and sometimes different kinds of vegetables are stuffed in naan.

Naan is served mostly with comfort foods like kebabs, tandoor, meat curries or vegetable curries. It tastes best when it is hot from oven.

I have tried to recreate naan recipe using tawa or a griddle. It came out pretty well. This recipe has minimal ingredients and quite easy to make. 

Ingredients

2 cups Maida or All purpose flour

1/2 tsp dry yeast

1/2 tsp sugar

Water

Salt

2 tsp Oil

1 beaten egg (optional)

Method

• In a small bowl, mix yeast and  warm water. Stir until yeast dissolves completely

• In a large mixing bowl, add maida, sugar and salt. Mix well

• Then add yeast and egg (optional). Add water to knead dough. The dough should be very soft. Finally, add oil and knead well

• Keep dough in warm place for at least 2 hours
• After dough has fermented, knead it again. Divide the dough into equal portions. Roll each portion into a ball. Take a ball and dust it with flour and roll it flat using rolling pin

• Gently place in on a griddle or flat pan. roast it evenly on both the sides. Smear oil or butter

• Garnish with cilantro and serve hot

                           

Methi Chapathi

Its spring and its time for harvesting fenugreek leaves which I planted it 1 1/2 months back in my vegetable garden. Also, its my first harvest for this season. I decided to make "Methi Chapathi" from my harvest which is a twist to regular plain chapathis. I also made egg curry to accompany this Indian flat bread. 

Ingredients

2 cups Wheat flour

1 large bunch of Fenugreek leaves |Methi leaves, discard stem and retain only leaves

1/2 tsp Turmeric powder

1/2 tsp Red Chili powder

1 tsp Cumin seeds

1/2 tsp Garam masala

1/2 tsp Salt

Water

Method

• In a mixing bowl, mix wheat flour, chopped fenugreek leaves, turmeric powder, red chili powder, cumin seeds, garam masala and salt

• Add water to knead soft dough. Cover the dough and leave it for 30 minutes

• Now, divide the dough into equal portions
• Roll each portion into a ball

• Take a ball of dough, using rolling pin roll it flat and thin. Use wheat flour for dusting
• Gently place it on a preheated pan. Fry it evenly on both the sides until brown specks are formed

• Add a tsp of oil if required
• Serve hot with curry or sauteed vegetables

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Palak Chapathi

Oats Chapathi 

Beetroot Chapathi

Palak Chapathi

"Palak Chapathi" is another version of regular chapathi and adding spinach to the former makes it different from regular chapthis. 

Palak or spinach is used in many ways in day to day cooking like curries, salads, stir fry or sauces. In this recipe, spinach is used as key ingredient in making of "Palak Chapathi". I make chapathi or roti or phulkas at-least  3 to 5 times a week and I like to try something new each time I make these. Previously, I had posted Beetroot Chapathi and Oats Chapathi on Shruchi Kitchen. 

In this recipe, there are other ingredients like green chilies and garam masala that adds some heat and aromatic flavors.

Ingredients

2 cups Wheat Flour

1 big bunch Spinach

4 Green Chilies, finely chopped

1/2 tsp Garam masala

1/2 tsp Salt

Water

Method

• Boil 3 - 4 cups of water in a pot. Soak spinach in hot water for 5 minutes. Drain excess water and puree spinach. Retain this water for further use

• In a mixing bowl, add wheat flour, green chilies, garam masala, spinach and salt. Mix well

• Add 1 cup of water from previous step to knead dough. Add some more water if required while kneading. The dough should be very soft. Cover the dough in damp cloth and leave it for 30 minutes

• Divide the dough into equal parts. Roll each part in to a ball

• Take a ball of dough, using in a rolling pin roll it flat and thin. Use wheat flour for dusting

• Gently place it on a pre-heated flat pan. Roast it evenly on both sides until brown specks are formed. If required add oil or ghee on top

• Serve hot with your choice of vegetable and curry

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Oats Chapathi 

Beetroot Chapathi

Aloo Paratha

Aloo Paratha is a popular  bread recipe in North-Indian Cuisine. It is made from whole wheat flour stuffed with different kinds of vegetable filling. In Aloo paratha, the filling is made from potatoes. 

It is usually served with chilled yogurt or pickles. I have made some variations in my recipe compared to the traditional one. In this recipe- potato and fennel bulb are used in filling and it is served with Pudina-Onion-Tomato chutney. 

Ingredients

4 cups Whole wheat flour

Salt 

Water

For Filling

3 Potatoes

1 Fennel Bulb (optional), finely chopped

1 Onion, finely chopped

1 tsp Ajwain 

1/2 tsp Fennel Seeds

1/2 tsp turmeric powder

1 tsp Red chili powder

1 tsp Coriander powder

Salt

2 tsp Oil

Method

• In a pressure cooker, cook potatoes. After it has cooked peel the potatoes and mash it with a fork or a potato masher
• In a pan, heat oil, add ajwain, fennel seeds, onions and fennel bulb. Saute for 5 minutes until onions and fennel bulb is cooked

• Add turmeric powder, red chili powder and coriander powder. Saute for a minute
• Add mashed potatoes and adjust salt as per taste

• In a mixing bowl, mix wheat flour and salt. Add enough water to knead the dough. the dough should be very soft. Cover the bowl and set aside for 30 minutes

• Now, divide the dough into equal portions and roll each portion into balls

• Take a  paratha ball and roll it into small circular shape. Scoop equal portion of  potato mixture and place it at the center rolled paratha. Cover it the potato mixture and seal it

• Now dust enough wheat flour on stuffed paratha, using a rolling pin, roll it into circular shape. The flat paratha should be thick

• Gently place it on a preheated pan. Roast it evenly on both the side. Add oil/ghee/butter if required 

• Serve hot with pickles , chilled yogurt, chutney or salad

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Pudina-Onion-Tomato chutney 

Battura

"Battura" is a vintage recipe in Punjabi Cuisine. It is a deep fried flat bread usually served with channa masala, a classic combination in Indian cuisine. 

Ingredients

2 cups Maida

1/4 cup Semolina | Fine rava | Chiroti Rava

1/4 cup Yogurt

1/2 tsp Sugar

1/2 tsp Salt

1 tsp Yeast

Warm Water

Method

• In a mixing bowl, mix maids, semolina, yogurt, sugar, salt and yeast.

• Add warm water to knead the dough. The dough should be very soft

• Cover the dough and leave it for 1 to 2 hours until dough rises

• Now divide dough into equal portions and roll them into balls 

• Take  a ball of dough and using a rolling pin roll it into thick circular shape (I have rolled it into puri size about 5 inches in diameter)

• Heat oil in a heavy bottom vessel

• Gently leave the rolled batturas in oil. Fry it evenly on both sides. 

• Use an absorbent paper to drain excess oil
• Serve hot with channa masala