Common Meal - Roti - Soya Chapati

Soya Chapati

Ingredients Quantity Soya Flour 1 Cup Potato,Boiled 1 Salt 1 Tsp Coriander Leaves,Finely Chopped Few Oil To Grease

Serving 2 Preparation Time 10 mins Cooking Time 10 mins

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1. Mix all ingredients and prepare like chapati dough. Dont add any water, as the boiled potato contains.
2. Make lemon size balls out of the dough. Roll out the balls in poori size.
3. Grease tawa with oil and toast the chapati on both sides by applying oil on it.

1. Check more Roti Recipes with their combination of Veg Curries and Non Veg Curries.
2. Try more recipes with Soya.

Common Meal - Roti - Mixed Veg Jowar Roti

Mixed Veg Jowar Roti

Ingredients Quantity Jowar Flour 2 Cups Carrot,greated 1/2 Cups Bottlegourd,greated 1/2 Cups Spring onions,Finely Chopped 2 Cups Onions,Finely Chopped 1/2 Cups Chana Dal,Soaked 1 Tbsp Salt To Taste Coriander Leaves,Finely Chopped Few Cumin Seeds 1/2 Tbsp Til Dal 1 Tbsp Oil To Fry Green Chilli Paste 1 Tbsp

Serving 4 Preparation Time 10 mins Cooking Time 15 mins

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1. Mix all ingredients to form a soft dough. Knead for 3-4 minutes by adding required water.
2. Divide dough into 10 equal portions. Then take a polythene cover, drizzle a drop of oil and grease well. Pinch a small lemon sized ball and pat it on the polythene cover till very medium size thick chapathis.
3. Heat deep frying pan add oil. When its hot add the prepared rotis.
4. Close the lid and pour water on the plate. After a min, open lid and check the roti. If the roti is dry all over then remove it from oil, its not required to flip the roti and cooke them. Repeat this for all other rotis too.

1. No need to grease the polythene cover each time, may be you can do it for alternative rotis. Serve hot with any chutney or even tomato ketchup. We had it as such itself.
2. Watch out more Roti/Chapati Recipes.
3. Check more recipes with Jowar Flourand Mixed Vegetable
4. Try Vegetarian Curries and Non Vegetarian Curries for the best combination.

Common Meal - Roti - Mixed Veg Ragi Roti

Mixed Veg Ragi Roti

Ingredients Quantity Ragi Flour 2 Cups Carrot,greated 1/2 Cups Spinach 1/2 Cups Green Chilli Paste 1 Tbsp Onions,Finely Chopped 1/2 Cups Salt To Taste Coriander Leaves,Finely Chopped Few Cumin Seeds 1/2 Tbsp Curry Leaves,Finely Chopped Few Jaggary 1 Tbsp Oil To Fry

Serving 2 Preparation Time 3 mins Cooking Time 10 mins

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1. Add the chopped items, salt and cumin to the ragi flour.Knead the mixture to form moderately-soft dough by adding required hot water. If it becomes hard, add little water and mix. If it becomes too soft add little ragi flour and mix.
2. Make the balls which are larger than a lemon ball from the dough. Coat holige paper or butter paper with oil. Place a ball on the center of the paper. Spread it evenly into a big circle of the desired thickness, using your fingers.
3. Heat a tava, which you use for making dosa or chapati, till it becomes hot. Place the paper up-side down on your hand, so the spread rotti will be on your hand.Gently remove the paper.Place the rotti on the tava.
4. Cover the tava with a plate. Remove the plate. Pour 1/4 teaspoon of oil on the ragi roti.
5. Flip the rotti with a spatula, if its surface color has changed. Reduce the flame, but make sure it is between medium and high. Flip the rotti again after a few minutes. Pour 1/4 teaspoon of oil on the rotti.Cook till a few dark brown spots appear on both sides.

1. Directly spread the dough into a rotti on the tava or Spread the dough into a rotti on a wet cotton cloth. Because the dough sticks to the fingers while spreading, you have to dip your fingers in water or oil often and then continue to spread the dough.
2. Make a hole in the center of the spread roti with your finger, because such a gap helps in a faster cooking.
3. Watch out more Roti/Chapati Recipes.
4. Check more recipes with Ragi Flour and Mixed Vegetable Recipes.
5. Try Vegetarian Curries and Non Vegetarian Curries for the best combination.

Common Meal - Roti - Mixed Leaf Veg Jowar Roti

Mixed Leaf Veg Jowar Roti

Ingredients Quantity Jowar Flour 1 Cup Spinach 1 Cup Methi, 1 Cup Amarnathus 1 Cup Ground Nut Powder 1/4 Cup Saseme seeds/Til Dal 2 Tbsp Garlic Paste 1/2 Tbsp Cumin Seeds 1/2 Tbsp Salt To Taste Ajwain 1/4 Tbsp Oil 1 Tbsp

Serving 1 Preparation Time 10 mins Cooking Time 15 mins

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1. Bring the two cups of water to a boil. Add the salt and jowar flour, combine with water by stirring it well. Switch off the heat immediately. Cover with lid and allow it to cool.
2. Mix all other ingredients in a bowl. Add the jowar and knead the dough till soft. Finally add oil,knead again and divide into balls.
3. Knead the dough till soft and divide into balls. Roll out using rolling pin,each dough ball into a circle, using wheat flour for dusting.
4. Put the roti on a hot tava and grease with water by using wet cloth. cook for a minute and turn once.
5. Turn again and fry the other side. When brown patches appear on both sides take into a bowl and cover with a lid immediately.

1. You can even roll out the roti with your hands.
2. Watch out more Roti/Chapati Recipes.
3. Check more recipes with Jowar Flourand Mixed Vegetable
4. Try Vegetarian Curries and Non Vegetarian Curries for the best combination.

Common Meal - Roti - Mixed Leaf Veg Rice Flour Roti

Mixed Leaf Veg Rice Flour Roti

Ingredients Quantity Rice Flour 1 Cup Green Chilli Paste 1 Tbsp Onions,Finely chopped 1/2 Cup Jaggary,grated 1 Tbsp Chana Dal, Soaked 1 Tbsp Salt To Taste Ground Nut,Roaste 1 Tbsp Saseme Seeds,Roaste 1 Tbsp Oil To Half Fry Coriander Leaves 2 Tbsp Amaranth Leaves/Tota Koora 1/2 Cup Mint Leaves 1/2 Cup Spinach Leaves 1/2 Cup

Serving 2 Preparation Time 3 mins Cooking Time 10 mins

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1. Take a wide bowl and add the rice flour first. Add all the remaining ingredients one by one together except oil, add required water to form a soft dough. Be careful in adding water, add it little by little.
2. Then take a polythene cover, drizzle a drop of oil and grease well. Pinch a small lemon sized ball and pat it on the polythene cover till very medium size thick chapathis.
3. Heat deep frying pan add oil. When its hot add the roti and close the lid. After 1 min, open lid and check the roti. If the roti is dry all over then remove it from oil, its not required to flip the roti and cooke them. Repeat this for all other rotis too.

1. No need to grease the polythene cover each time, may be you can do it for alternative rotis. Serve hot with any chutney or even tomato ketchup. We had it as such itself.
2. Watch out more Roti/Chapati Recipes.
3. Check more recipes with Rice Flour.
4. Try Vegetarian Curries and Non Vegetarian Curries for the best combination.

Common Meal - Roti - Bottlegourd Chapati

Bottlegourd Chapati

Ingredients Quantity Ridge Gourd 1 Cup Wheat Flour 2 Cups Cumin seeds 1 tsp Rech Chilli Powder 2 Tbsp Salt To Taste Saseme Seeds/Til Dal 1 Tbsp Coriander Leaves 1 Tbsp Curry Leaves 1 Tbsp Garlic paste 1 Tbsp Curds 4 Tbsp Rice Flour 2 Tbsp Butter To Grease

Serving 3 Preparation Time 10 mins Cooking Time 15 mins

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1. Mix all ingredients(except butter) with luke warm water to make soft dough, adding water as needed. Knead the dough for about one minute on a lightly greased surface to make it smooth and pliable. Cover the dough with a damp cloth and set aside at least ten minutes.
2. Divide the dough into four equal parts. Make smooth balls and press flat. Before rolling the roti press both sides of the ball on a dry floured surface to make them easy to roll. Roll to form a six-inch-diameter circle. Use just enough dry flour to roll the roti, as too much flour will make them dry.
3. Heat the skillet,grase the butter and place the roti on the skillet. When the roti start to change color flip it over. There will be some golden brown spots.
4. Flip again after a few seconds. Once the roti is cooked well on both sides remove it from flame. Repeat the same process for remaining roties. Butter the roti, the side that is facing the skillet.

1. If the dough sticks to the rolling pin or rolling surface, lightly dust the rotis with dry flour.
2. Heat an iron or heavy skillet on medium high heat. To test, sprinkle a few drops of water on the skillet. If the water sizzles right away, the skillet is ready.
3. Using a flat spatula, press lightly on the puffed parts of the roti. This will help the roti puff up. Flip the roti again, until it has light golden-brown spots on both sides.
4. Place the rotis in a container lined with a paper towel. Cover the container after each roti. Roti can be kept outside for up to 2 days wrapped in aluminum foil or in a closed container. For later use, roti can be refrigerated for 5-6 days. Re-heat in a skillet.
5. Watch out more Roti/Chapati Recipes.
6. Check more Bottlegourd Recipes and Wheat Flour Recipes.
7. Try Vegetarian Curries and Non Vegetarian Curries for the best combination.

Roti - Cucumber Ragi Flour Roti

Cucumber Ragi Flour Roti

Ingredients Quantity Ragi Flour 1 Cup Cucumber,grated 2 Cups Salt To Taste Cumin seeds 1 tsp Ginger Paste 1 Tbsp Green Chilli Paste 1 Tbsp Oil To Grease

Serving 2 Preparation Time 3 mins Cooking Time 10 mins

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1. Mix all ingredients to prepare dough like little low consistencey for regular chapati dough.
2. Heat the skillet,grase the oil and place the dough on the skillet. Press gently on the tawa like roti shape. When the roti start to change color flip it over.
3. Flip again after a few seconds. Once the roti is cooked well on both sides remove it from flame. Repeat the same process for remaining roties. Butter the roti, the side that is facing the skillet.

1. If the dough sticks to the rolling pin or rolling surface, lightly dust the rotis with dry flour.
2. Heat an iron or heavy skillet on medium high heat. To test, sprinkle a few drops of water on the skillet. If the water sizzles right away, the skillet is ready.
3. Using a flat spatula, press lightly on the puffed parts of the roti. This will help the roti puff up. Flip the roti again, until it has light golden-brown spots on both sides.
4. Place the rotis in a container lined with a paper towel. Cover the container after each roti. Roti can be kept outside for up to 2 days wrapped in aluminum foil or in a closed container. For later use, roti can be refrigerated for 5-6 days. Re-heat in a skillet.
5. Watch out more Roti/Chapati Recipes.
6. Check more Ragi/Fingermillet Flour Recipes. and Cucumber Recipes/.
7. Try Vegetarian Curries and Non Vegetarian Curries for the best combination.

Common Meal - Roti - Mixed Leaf Veg MultiGrain Roti

Mixed Leaf Veg MultiGrain Roti

Ingredients Quantity Jowar Flour 1 Cup Ragi Flour 1/2 Cup Bajra Flour/Sajja Pindi 1/2 Cup Methi Leaves,Finely Chopped 1/4 Cup Coriander Leaves,Finely Chopped 1/4 Cup Spinach Leaves,Finely Chopped 1/4 Cup Salt To Taste Green paste 1/2 Tbsp Gram Dal,Soaked 1 Tbsp Coconut Milk 2 Cups Onion Paste 2 Tbsp

Serving 4 Preparation Time 10 mins Cooking Time 20 mins

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1. Dry fry 3 flours seperately one by one till the rawness goes off.
2. Boil the coconut milk to full boil.
3. Mix all ingredients to form a soft dough. Knead for 3-4 minutes by adding required coconut milk. Cover and allow dough to rest for 10-15 minutes.
4. Divide dough into 10 equal portions. Using dry flour for dusting, roll out one portion into approx a 6 inch disc.
5. Cook one side of roti on a hot skillet or tawa on medium heat. Dip a cloth in coconut milk and grease it on roti.
6. When bubbles form, flip roti to the other side and cook for 30 secs or so. Increase the heat to high, pick up roti with tongs and flip it over onto the open flame. Continue to flip the roti until all raw dough disappears. Repeat process for remaining dough balls.

1. Place roti in an insulated container and smear with clarified butter or ghee.
2. Watch out more Roti/Chapati Recipes.
3. Have a look on more recipes with Multi Grains
4. Try Vegetarian Curries and Non Vegetarian Curries for the best combination.