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BREADS
Baida Paratha
Yield: 6 parantha
2 c Flour, whole
wheat
1 ts Coriander leaves; chopped
2 ts
-Salt
-cilantro
4 Eggs; boiled and
mashed
-Water to knead
2 tb
Ghee
Ghee; for shallow frying
1/2 ts Pepper
Sift whole wheat flour in bowl with 1 tsp salt. Gradually add
water, make a
stiff flour. Cover with a damp cloth. Keep aside for 20
minutes. Boil eggs
and mash well. Add 1 tsp salt, pepper, coriander and 1 tsp
ghee or oil. Mix
thoroughly. Knead the dough until smooth. Divide into 8 equal
parts and
roll out each 4" diameter circle. Place 1 tbsp egg
filling in the centre of
each circle. Shape them into round balls again. Now roll out
each ball on a
floured board to a circle of 5" (13 cm) diameter. Rub a
little ghee or oil
on one side. Heat a griddle, shallow fry each paratha with a
little ghee or
oil (flip and smear a little ghee on the other side with the
back of a
spoon). Cook until both sides turn golden brown, turning once
or twice.
Bhopali Roti
Yield: 8 roti
1 1/2 c Flour, whole wheat; 175
g
-coarsely
1/2 c Flour, rice; 50
gm
3 tb Coriander, fresh; (cilantro)
2 tb Ghee; or
oil
-finely chopped
1 ts
-Salt
6 ea Saffron strands; soaked in
1 ts Cumin seeds; dry roasted
& 2 tb Milk; warm
-ground
-Water for kneading
3 ea Green chilis;
sliced
Ghee; or oil; for frying
3 tb Cashews, broken; ground
Sift together whole wheat flour, rice flour and salt in bowl.
Rub in 2 tbsp
of ghee or oil. Add rest of ingredients except oil (for
frying). Gently add
water to make a soft dough. Knead well until no longer
sticky. Shape dough
into 8 small balls. On a floured surface, roll out each ball
into a 6" (15
cm) round. Heat a griddle. Place the round dough in it and
dry roast. When
little brown speaks appear on the underside, turn the roti
over. Smear a
little ghee or oil over the surface and drizzle 1 tsp ghee or
oil around
the roti. Cook until both sides are golden brown. Repeat with
the remaining
dough.
Chapatis (Roti)
Yield: 10 servings
1/2 c Whole wheat flour
2/3 c Unbleached all purpose flour
1/2 c Water approximately
1/4 ts Salt (optional)
Make up the dough approximately 1/2-hour before you need
it. Allow the
dough to rest about 10 minutes. Pinch off portion of dough to
form a
ball about 1 1/2 inches in diameter. Roll ball flat on
lightly
floured surface. Pat back and forth between hands until thin.
(Patting makes the chapati puff when baked.)
Cook on top of the stove on ungreased griddle until
browned and
puffed. Use medium heat so the griddle does not get too hot.
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Since December 1999