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 - Soya Parata

Soya Parata

Ingredients Quantity Dough Oil 2 Tbsp+To Grease Chiroti Rava 1/2 Cup Milk 1/2 Cup Stuffing Soya Granules 1 Cup Chilli Powder 1 Tbsp Turmeric Powder 1/2 Tsp Salt To Taste Shajeera 1/2 Tsp Ginger Garlic Paste 1 Tbsp Coriander Leaves,Finely Chopped Few Lime Juice 1/4 Tsp Mint Leaves Few

Serving 4 Preparation Time 20 mins Cooking Time 15 mins

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1. Mix salt, milk and water in chiroti rava to prepare dough. Let it rest for 2-3 hrs to become soft. Check in between,If the dough is too hard add water.
2. Boil water and switch off the flame. Put the soya granules and let it rest for 5 mins. Drain the water completely and keep the paste aside.
3. In a pan, add 2 Tbsp of oil with ginger garlic paste,shajeera and coriander leaves. Cook this a min.
4. Now add the granules and mix well with chilli powder,turmeric powder,salt and mint leaves. Cook this for 5 mins and finally touch with lime juice.
5. Prepare parata by stuffing the soya granules mixture.
6. Grease oil on tawa and roast the parata on both sides as you do for general parata's.

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

Breakfast - PanCake - Ashgourd PanCake

Ashgourd Sweet Roti

Ingredients Quantity Urad Dal 1 Cup Ashgourd,grated 1/2 Cup Rice Flour 2 Tbsp Salt 1/2 tsp Fresh Coconut 1/2 Cup Sugar 2 Tbsp Elachi Powder 1/2 Tbsp Jaggary 1/2 Tbsp Ghee To Grease

Serving 3 Preparation Time 15 mins Soaking Time 1-2 hrs Cooking Time 15 mins

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1. Soak urad dals together for an hour. Grind it just like you do for general vada batter.
2. Add all other ingredients to the batter and mix well.
3. Directly spread the dough into a rotti on the tava. 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. Lightly coat with ghee on top of it.
4. 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 ghee on the rotti.Cook till a few golden brown spots appear on both sides.

1. Watch out more Roti/Chapati Recipes.
2. Check more recipes with Urad dal.

Common Meal - Roti - Onion Rice Flour Roti

Onion Rice Flour Roti

Ingredients Quantity Rice Flour 2 Cup Onions, Finely Chopped 1/2 Cup Green Chillis, Finely Chopped Carrot,grated 1/4 Cup Cumin Seeds 1 Tbsp Coriander Leaves 3 Tbsp Salt To Taste Curry Leaves Few Oil To Grease

Serving 5 Preparation Time 10 mins Cooking Time 20 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 hot 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 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. 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 - Rice Flour Stuffed Chapati

Rice Flour Stuffed Roti

Ingredients Quantity Rice Flour 2 Cups Maida 1/2 Cup Cumin Seeds 1 Tbsp Salt To Taste Oil To Grease

Serving 3 Preparation Time 15 mins Cooking Time 20 mins

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1. Sieve the maida flour with the salt. Add enough water and make a soft dough. Keep aside for 10 mins.
2. Add 4 cups of water,1 Tbsp oil and salt in a pan. Let it boil for 5 mins in high flame. When it reaches to boiling point, slowly add rice flour. Stir continuously to avoid the lumps.
3. Knead the maida dough and divide into same equal portions. Roll out one portion of the dough into a circle. Place one portion of the prepared rice filling in the center of the dough circle. Bring togeather all the sides in the center and seal tightly.
4. Apply little oil to the butter paper. Now rollout the roti on the butter paper, till it comes roti like rumali. Make sure the stuff doesn't comes out.
5. Now slowly turn down the butter paper on the tawa, and remove the paper by holding the roti on tawa.
6. Cook the paratha on a tava (griddle), using a little ghee until both sides are light golden brown in the center.

1. Grease oil more for the first time of roti preparation. For remaining may be you can do it for alternative rotis.
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.

Common Meal - Roti - Mixed Vegetable Roti

Mixed Vegetable Roti

Ingredients Quantity Wheat Flour 1 Cup Carrot 1/2 Cup Beet Root 1/2 Cup Spinach Leaves 1/2 Cup Salt 1 Tbsp Seseme Seeds 2 Tbsp Oil To Grease

Serving 3 Preparation Time 20 mins Cooking Time 10 mins

Method :

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1. Cook carrot,beetroot,spinach leave (boil or steam) until they're soft. Mash or grind them individually until they look like smooth paste.
2. Just knead the wheat flour with carrot paste and salt for a longer time. Do the same for beetroot and spinach paste. Add water if required. Cover the dough with damp cloth for five to seven mintues then knead again for 2 mintues.
3. Take 1 lemon size of dough from carrot dough. Roll and join together.Now take spinach roll and join this on top of carrot roll. Do the same for beetroot roll on the top of spinach dough. Dip on saseme seeds on both sides and dust it with flour. Roll the dough with a rolling pin until the balls resemble thin, round.
4. Heat a heavy frying pan, tawa, or griddle over medium heat and cook each chapati.
5. Heat a heavy frying pan, tawa, or griddle over medium heat and cook each chapati on both sides.

Tips :

1. While making chappatis, use hot water to mix the flour. The chappatis will turn out very soft and tasty.
2. Dont toss or turn many times on tawa. Pressing them with a cloth when they are on tawa makes them softer.
3. Remove the chapati from the heat, and wrap it in a towel until they are all ready to serve.
4. Watch out more similar Chapat/Roti Recipes.
5. Try Veg curries or Non Veg Curries for the best combination.