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Archive for the ‘chappathi & Rotis’ Category

Variety of chappathi and roti dishes.

Luchi and Channa Masala

Posted by Geetha on February 12, 2009

Luchi

Ingredients:-

 

Maida – 2 cups

Ghee – 2 tsp

Salt – to taste

Water – to make dough

Oil – to fry

 

Method:-

 

Mix all the ingredients and make soft dough. Let this dough rest for ½ hour – 1 hour. luchi

Make small balls as you do for poori and roll out and deep fry in the oil.

Serve with your suitable gravy.

Check out here for channa masala

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Parotta

Posted by Geetha on December 21, 2008

paratto

Ingredients:-

Maida or All purpose flour – 1 cup
Oil – 2 tsp
Salt – to taste
Sugar – 1 tsp
Luke warm water – as needed to make dough
Baking powder – 1/8 tsp (optional)
Oil – to make parotta

Method:-

Combine all the ingredients and form soft dough like chappathi dough. Keep it for 4 hrs covered with a damp cloth in a warm place. Once it is done divide the dough into small equal parts. Take 1 dough and apply oil into it and roll out maximum (make sure roll it as thin as possible) don’t worry about the shape and if it toured also no problem.

rolled-out-thin

rolled-out-thin

 Apply some more oil and make pleates by both the hands (like saree pleates).

fold-out-like-thin-strips

fold-out-like-thin-strips

Then holding it on one end and roll it to other end.

Roll Out

Roll Out

Repeat the above procedure for each portion of the dough and apply little oil on top and keep aside. Roll out each portion like chappathi (not thin), because parotta should be little thick.

flattened

flattened

Heat a tava and place this parotta and apply some oil / ghee and cook for 2 mins and turn it over and cook it.  Once 3-4 porotta is done place them in a flat surface and holding them between hands, beat them well, so that it becomes soft and also to separate the layers.

Note: Don’t add flour while rolling the dough, if you need apply some oil.

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