Kati Roll is a popular Indian street food made by wrapping a filling inside an Indian flat bread like roti, paratha etc. The filling could be mixed vegetable, egg or chicken or paneer or even mushroom etc. Kati Roll is a street food delicacy originated form Kolkata, West Bengal. Learn to make Kati Roll at home with step by step pictures.

Rolls or Wraps or Frankies I like them very much. They are perfect for on the go snacks or breakfast for kids. I always make kati roll with chapati itself, use leftover vegetable curry or make paneer, mushroom filling and kids love it.

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About Kati Roll

Kati Roll is an Indian street food originated from Kolka , West Bengal. The term ' Kati' translates to stick in Bengali which refers to the method of making this dish with roasted kebabs in a stick or skewer.

The outer wrap can be made thick like paratha or made thin like chapati too. It depends on how you like it. Classic Kati roll use thick paratha with generous amount of filling that even if you have one you will be full.

Kati Roll Ingredients

• Flour - You can use maida or wheat flour. Traditionally maida is used to make kati roll for a healthy alternate I have used more of wheat flour and less of maida.
• Mixed vegetables - Onion, capsicum and carrots are added. You can add corn, paneer mushroom etc.
• Ginger garlic paste - Adding ginger garlic paste adds flavor to the filling.
• Tomato sauce - Adding tomato sauce or ketchup gives it a tangy flavor.
• Spice powder - Turmeric, red chili powder and garam masala powders are added.
• Lemon juice - Adding lemon juice adds a tangy taste.

Kati Roll Filling

The filling variations are endless, you can use leftover vegetable curry or paneer bhurji or just sauté vegetables and add it. You can even add oven roasted vegetables along with green chutney which makes a perfect filling. You can even add sprouts or lentils or legumes as filling for a healthy variation.

Similar Recipes

• Tandoori Roti 
• Ragi Roti
• Roti Pizza
• Bajra Roti
• Makki Roti

How to make Kati Roll Step by Step

To make paratha / roti

1. Mix salt, wheat flour and maida. Add milk, water slowly to form a soft dough.
2. Keep covered and let it rest till the stuffing is done

To make filling

1. Heat oil, temper cumin seeds, add onions and sauté until transparent. Add ginger garlic paste and sauté for a minute then add the vegetables, sauté for few minutes or until cooked. Make sure the veggies are cooked yet crunchy.
2. Add turmeric, red chili powder and garam masala powder mix well. Finally add tomato sauce, lemon juice along with coriander leaves and switch off.

To make it as a wrap

1. Pinch a lemon sized ball from the dough and flatten it like we do for chapathis. Dust flour if needed.
2. Then heat a dosa pan,once it is hot place the prepared parathas and cook on both sides.Likewise prepare all the parathas and keep aside.
3. At the time of serving, add little oil and toast the prepared parathas . Then spread ½ tablespoon of green chutney, add a heaped tablespoon of stuffing(either paneer bhurji/veg stuffing).
4. Then gently seal it from the bottom then close it tightly from the both the sides(left & right) to form a roll as shown in the pic(Rolling this way avoids stuffing from dropping out)
5. Then wrap the lower part of the parathas with butter paper/silver foil and enjoy ur kati rolls.

I love paneer bhurji in wraps and rolls. So reserved little for this sake itself and made these rolls. You can keep the stuffing in middle and close from oth the sides and prick a tooth pick in the middle and serve but wrapping in the above said method avoids filling from coming out and its easy to hold too. The recipe is the same for paneer bhurji too just filling differs and you can find paneer bhurji recipe here.

These are mildly spicy making it perfect for kids. You can also serve with home made white butter.

Enjoy Kati roll hot!

Expert Tips

• Stuffing - The stuffing idea is endless, you can even make chicken vegetable stuffing. You can make paneer tikka kati roll.
• Store ahead - You can make the stuffing and parathas ready the previous night and just assemble the wrap, there you go with your yummy, filling on the go wraps for breakfast. It is a perfect evening snack for kids.
• Serving - Serve with tomato sauce or can be had as such itself also. The thickness of each parathas can be slightly thicker also.

Serving & Storage

Serve kati roll with green chutney or mayonnaise. Kati rolls taste great on its own too. You can knead the chapati dough make the filling ready and keep. Make parathas and stuff and serve it hot when you want.

If you have any more questions about this Kati Roll Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Kati Roll Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Garlic roti is a flavorful paratha made by mixing minced garlic with wheat flour in the usual way of making paratha and topped with sesame seeds and moregarlic. This recipe has a mild spicy taste and has a strong garlic aroma that comes out really nice while cooking on the tawa. When compared to regular plain roti, this feels more flavorful, tasty and a bit richer too.

Garlic Roti is a good option when plain rotis start feeling boring at home. Garlic has added flavor without making the roti heavy or too spicy. This recipe has become a good choice for simple meals. Garlic roti goes well with simple curries, dal or even curd. It tastes too good when served hot straight from the tawa.

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About Garlic Roti

Garlic Roti is just a simple twist to the regular wheat roti that is made almost every day in many homes. In this recipe, crushed garlic has been mixed into the dough and also spread on top while rolling. This helps the garlic flavor spread evenly and cook well without staying raw.

This is more of a home-style garlic roti and has nothing like restaurant naan texture. Sesame seeds have added a light crunch and mild nutty taste which goes really well with garlic. When cooked properly, the roti has stayed soft inside with small golden spots on the outside.

You can also make small variations that can be tried according to your taste. Some people add chilli flakes or chopped coriander leaves for extra flavor. Multigrain atta can also be used which has made the roti more filling. Still the taste comes out good and balanced.

I make this for dinner or weekend meals when craving something different. This recipe has not taken much extra effort but still feels special once served hot.

Garlic Roti Ingredients

• Wheat flour/Multigrain atta - I just added this to make the dough. It gives softness and helps hold everything together well. 
• Garlic - I have used fresh garlic and crushed it well. It gives strong aroma and mild spicy taste. I have also finely chopped it when garlic press is not there.
• Oil - I have added oil while kneading the dough, helps keep the rotis soft even after cooling. Ghee can be used for more flavor.
• Sesame seeds - I have used these on top of the roti. It gives light crunch and nutty taste. I have mostly used white sesame seeds, black ones can be used too.
• Oil / butter / ghee - I brushed butter or ghee after cooking. It adds shine and extra taste, you can also use oil if needed.

Similar Recipes

• Tandoori Roti 
• Ragi Roti
• Roti Pizza
• Bajra Roti
• Makki Roti

How to make Garlic Roti Step by Step

1.Separate garlic pearls from pod then remove the skin from them. You can either chop it finely or crush it. I used my garlic press. Collect crushed garlic in a bowl and set aside.

2.In a mixing bowl take wheat flour, add required salt, half of crushed garlic, oil. Mix well with your finger tips.

3.Add water little by little to form a smooth pliable dough just like chapathi dough. Set aside for 10 minutes. Make big lemon sized balls.

4.Place on a chapati roller and roll it using a rolling pin to a slightly thick roti. Sprinkle flour if needed. Sprinkle sesame seeds and spread crushed garlic.

5.Slightly roll it for pressing like wise make all your rotis.

6.Sprinkle oil on the tawa, carefully place a roti with the sesame side down on the tawa. Press it with a ladle for even cooking.

7.Flip over, press and cook until golden brown spots appear here and there. Alternately you can cook one side(with the garlic side down) in tawa and flip and cook in direct flame as we do for phulkas. Make the rotis.Brush it with butter/ghee.

Serve hot!

Expert Tips

• Garlic - I crush the garlic using a garlic press. You can even fine chop and use it too. Big pieces may taste raw.
• Resting - I rest the dough for 10 minutes. This helps make the rotis soft and easy to roll. I never skip this step.
• Flame - I keep the flame in medium as garlic burns very fast. Slow cooking give better flavor and even cooking.
• Pressing - I gently press the roti using a ladle while cooking. This helps it cook evenly and puff slightly.
• Brushing - I just brush butter or ghee after cooking. This keep the rotis soft for longer time and add nice taste.

Serving and Storage

Serve them hot with veg kurma, dal or paneer gravy. This also goes well with curd and pickle. Garlic roti tastes best when fresh. Leftovers can be stored in fridge for one day. Reheat on tawa with few drops of oil.

FAQS

1.Can sesame seeds be skipped?

Yes, sesame seeds can be skipped easily. Garlic flavor alone has enough taste to make the roti enjoyable.

2.Will garlic taste raw?

No, if cooked on medium flame, garlic has cooked well and raw taste will not be there.

3.Can garlic paste be used?

Yes, garlic paste can be used, but fresh crushed garlic has given better aroma and flavor.

4.Can this be cooked like phulka?

Yes, one side has to be cooked on tawa and then cooked on direct flame like phulka.

5.Is this suitable for kids?

Yes, this recipe has worked for kids too. Just reduce garlic quantity slightly and it tastes fine.

If you have any more questions about this Garlic Roti Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Garlic Roti Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Ajwain Paratha is a simple paratha flavored with ajwain seeds. It is an easy alternate to plain paratha. It is just simple flavored paratha made with whole wheat flour and ajwain seeds. It gives a mild spicy aroma and makes the paratha taste little different even with very few ingredients. It is one of those easy parathas you can make anytime.

This paratha is mostly made for breakfast or dinner and goes well with gravy, curd or even simple pickle. It feels light on stomach and easy to digest, so many people prefer this often. It is easy to make and does not take much time also, good for busy days when cooking needs to be quick.

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About Ajwain Paratha

Ajwain paratha is just made with few steps and pantry ingredients available at home. The raw dough has strong flavor because of ajwain, but after cooking it taste really nice and balanced. The flavor spreads in the dough so every bite taste good, even kids usually enjoy it without any complaints.

The texture is soft inside and it has light crisp layers outside if cooked perfectly. It has nice softness and little flakiness as oil is applied while folding. In this recipe it is not very crispy like lachha paratha, but still easy to eat. You can cook them on medium flame, gives good color.

This recipe is made with simple daily ingredients. You can add more crushed ajwain for stronger taste, or keep little mild if you want. Sometimes I add pinch of chilli powder or kasuri methi for little variation, but basic version itself feels very comforting and homely taste.

I usually make this paratha on busy mornings when nothing else ready. You can just serve it curd or sabzi. Ajwain Paratha is nothing but adding ajwain / carom seeds / omam to the usual whole wheat flour dough. This paratha is so flavourful and flaky that anyone will easily fall for it.

Ajwain is a proved medicine for cough,cold and even indigestion. It fulfills the twin purpose of adding flavour to your dish and has numerous health benefits too.

Ajwain Paratha Ingredients

• Wheat flour - I used for base of the dough. It gives soft texture and makes it filling. You can mix little maida if you like softer parathas.
• Ajwain - I have added ajwain mainly for flavor and digestion. It gives strong aroma when cooked. 
• Ghee - I used in the dough for softness and rich taste. It makes the paratha softer. You can replace it with oil also.
• Water - Water is used to knead the dough. Just add little by little so dough does not become sticky. Warm water can be used too.
• Oil - Oil is used for spreading while folding and also for cooking. It helps in forming light layers. You can use ghee for roasting also.

Why This Recipe Works

• This recipe is very easy and uses simple pantry ingredients.
• Ajwain helps digestion and makes the paratha light to eat.
• It does not need stuffing so it saves lot of time.
• This paratha goes well with many side dishes easily.
• You can prepare the dough earlier and cook when needed.

Similar Recipes

• Aloo Paratha
• Masala Chapathi
• Methi Paratha
• Cheese Paratha
• Plain Paratha

How to make Ajwain Paratha Step by step

1.Measure whole wheat flour and take it in a mixing bowl. Add ajwain,required salt and ghee.

2.First mix well with your fingers for the distribution to be even.

3.Then add water little by little to form a dough.Knead well to form a soft non-sticky dough.

4.Rest for 15 minutes undisturbed. Make small balls out of the dough and keep it ready. Now take a ball and place it on the chapathi rolling board.

5.Using a chapathi roller, roll it slightly. Then spread little oil on it using a spoon.Fold from one side(from top) then other side covering the previous fold( from bottom). Again spread oil.

6.Again fold from left and right. Flip it, sprinkle little flour.

7.Then roll it to a slightly thick square shaped paratha. Heat a tawa,drizzle little oil place the paratha when it will start to bubble up.

8.When it starts to bubble up, press with a ladle it will puff up,flip to other side, spread oil / ghee and cook till golden spots appear.

Serve hot.

Expert Tips

• Dough kneading - I make sure to knead the dough well till it turns soft. I usually knead for few minutes like chapathi dough.
• Resting the dough - I try not to skip resting time. Resting helps in soft paratha and easy rolling. Even 15 minutes is enough.
• Folding step - I spread oil evenly while folding. Do not rush this step as it helps in getting layers in paratha.
• Cooking flame - I always cook on medium flame only. High flame will burn the paratha fast and inside may stay raw.
• Using ghee - You can apply ghee fully for richer taste. I usually use oil and add little ghee at the end.

Serving and Storage

Serve this hot with curd, pickle or any gravy. This goes well with vegetable kurma or simple dal also. You can pack it for lunch as it stays soft for some time. Store leftover dough in fridge for up to 2 days. Before using keep it outside for few minutes.

FAQS

1.Can I skip ghee in dough?

Yes you can skip ghee and use oil instead. Paratha will still come soft but ghee gives better flavor.

2.Can I make it without folding?

You can roll it directly like chapati, but folding gives better texture. Try not to skip if possible.

3.Is this good for digestion?

Yes ajwain helps digestion and that is why this paratha feels light after eating.

4.Can I prepare dough in advance?

Yes you can prepare dough and keep in fridge for 2 days. It helps a lot on busy mornings.

5.Can I add extra spices?

You can add little chilli powder or kasuri methi. But plain ajwain taste itself is very nice.

If you have any more questions about this Ajwain Paratha Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Ajwain Paratha Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Methi Paratha is a healthy spiced paratha made by mixing tempered methi leaves with wheat flour in the regular making of paratha. Methi Paratha is an nice idea of including greens in the meal. This has a nice aroma, flavor because of fresh methi leaves. It can be made easily at home without much effort.

I usually make methi paratha for breakfast or for lunch box as it stays soft for a long time. You can pack it easily and it stays soft for long hours and it is one of the staple during travel. It goes very well with curd, pickle or even a simple dal. This recipe is simple and easy to understand and it does not need any fancy ingredients. If you like methi thepla, you can surely like this paratha also.

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About Methi Paratha

Methi paratha is simple paratha made with fresh fenugreek leaves, wheat flour and some basic spices. It is commonly made in many North Indian homes, mostly during winter season when fresh methi is easily available in markets. The paratha has nice flavor and soft texture when it is cooked perfectly.

This has a great flavor because of methi leaves, also it balances well with the spices added. Sautéing methi before adding it to the dough helps to reduce the raw taste and bitterness a lot. It also gives flavor and makes the paratha tastier. You can also pack it for travel as it stays good for one or two days easily.

This methi paratha has soft inside with slight crisp outside when cooked well. It is not very thick and it rolls easily. You can make it little thin or little thick based on your preference. You can also make stuffing using paneer or potato, fill it in the middle and cook it same way like aloo paratha.

I usually make this when I get fresh methi from the market. It feels wholesome and filling, makes a super way to use methi in dishes. I love parathas very much so it was such a treat for me as methi paratha is packed with flavours with the addition of all the spice powders that I added.

Whenever I find fresh methi leaves, I buy them as we all love methi thepla so this time after packing mittus lunchbox, I reserved a handful of methi leaves to try this methi paratha. Methi paratha needs no side dish at all for me, but if you prefer you can have it with curd and pickle. I had mine with curd and tangy tamarind sauce.

Methi Paratha Ingredients

• Whole wheat flour - I used wheat flour for base of the dough. It gives soft texture and makes it filling. You can mix little maida if you like.
• Fresh methi leaves - I have used fresh methi for flavor and nutrition. You can use palak or other greens also.
• Jeera - I have used it for tempering the methi leaves. It gives nice aroma, you can skip it if you don't like jeera flavor.
• Spice powders - I added red chili powder, jeera powder and chat masala. They give heat, aroma and little tang to the paratha. You can adjust according to your spice liking only.
• Oil - I have used oil for sautéing the methi and also while cooking the parathas. Oil keeps them soft. You can use ghee also for more rich taste.

Similar Recipes

• Aloo Paratha
• Masala Chapathi
• Methi Paratha
• Cheese Paratha
• Plain Paratha

How to make Methi Paratha Step by Step

1.Clean the methi leaves, chop it roughly rinse it in water and keep it ready.

2.Heat oil in a kadai, add jeera let it crackle. Add methi leaves and saute for a minute until it shrinks. Now add red chilli powder, jeera powder, chat masala powder and required salt.

3.Saute for 2 minutes. Now add this to whole wheat flour in a mixing bowl.

4.Add oil, first mix well with your fingers.

5.Now add water little by little to form a smooth nonsticky dough like chapathi dough. Let the dough rest at least for 15 minutes, keep covered.

6.Roll into small lemon sized balls. Take one ball,dust flour and roll it slightly thin as shown.

7.Like ways roll all the parathas ready. Heat tawa, cook the parathas first on one side, drizzle oil and cook on both sides till golden spots appear here and there. Serve hot!

Serve hot with curd or raita!

Expert Tips

• Cleaning methi - I clean the methi leaves well. I remove the thick stems and wash it well in water before using it.
• Reducing bitterness - I sauté methi before adding it to the dough. This step helps in reducing bitterness and gives good flavor.
• Dough resting - I let the dough rest for some time after kneading it. This makes paratha soft and also easy to roll.
• Spice - I add spice powders according to our taste. Sometimes I add garam masala instead of chat masala just for change.
• Cooking fat - I mostly cook using oil, but at times I have used ghee also for little more rich taste and aroma.

Serving and Storage

Serve this hot with curd, pickle or butter. This goes well for breakfast or lunch. You can store cooked parathas for a 2 days at room temperature and up to 4 days in fridge. Reheat on tawa before serving. If packing for travel, cook with little extra oil.

FAQS

1.Can I use dried methi instead of fresh?

Yes you can use kasoori methi if fresh methi is not available. Taste will differ but still good.

2.Can I skip sautéing methi?

You can, but sautéing gives better taste and reduces bitterness.

3.Can I add other greens?

Yes you can replace methi with palak or mix both also.

4.Does this paratha stay soft for long?

Yes it stays soft for a day and is good for lunch box.

5.Can I make dough in advance?

Yes you can make dough and keep in fridge for few hours. Bring to room temperature before rolling.

If you have any more questions about this methi paratha do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this methi paratha ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Bajra Roti is a quite popular and healthy recipe made with bajra flour. It is one of those rotis that taste great and very filling. The recipe has a soft texture and a little firm edges that goes well with curd, chutney or any sabzi you like. Making bajra roti is not hard once you know how to handle the dough.

Bajra flour alone does not bind well, so adding bit of wheat flour helps to make it easy to shape. These rotis are not rolled like normal rotis, instead we press them flat using our hands or a small bowl. It takes few tries to get it right but once you get used, it is easy. It is rich in fiber and gives energy.

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About Bajra Roti

Bajra Roti is simple flatbread made using few ingredients only. It is a common food in many village homes and known for its earthy taste. The flour is mixed with salt and little wheat flour to help bind the dough. Once soft dough is made, it is pressed flat and cooked on tawa.

The roti turns soft inside and slightly crisp outside. Cooking it on direct flame gives a smoky touch and that is what makes it special. Bajra roti is good choice for both lunch and dinner and goes well with almost any side dish. It is one of the best millets to include in daily diet, especially when you want light and wholesome meal.

Bajra is also called pearl millet, is good for health. It helps in digestion and keeps the body cool in summer. This dish feels light for stomach but still keeps you full for a long time. It is a nice option when you want to eat something healthy but also want good taste on the plate.

I make this roti for dinner along with some simple dal or sabzi. You can just brush little ghee on top before serving, it makes it soft and adds nice flavor. This roti is one of those dishes that feels close to home cooking.

Bajra Roti Ingredients

• Bajra flour - I added bajra flour. It gives earthy flavor and makes the roti healthy. You can use fresh flour for better taste.
• Wheat flour - I added few spoons of wheat flour to make the dough easy to bind and press. You can skip it if you want gluten free version.
• Salt - to taste
• Water - as needed

Similar Recipes

• Tandoori Roti 
• Aloo Paratha
• Masala Chapathi
• Methi Paratha
• Cheese Paratha

How to make Bajra Roti Step by Step

1.In a mixing bowl, take bajra flour, wheat flour and required salt, mix well. Then add water little by little.

2.Knead it to a soft dough. Make small lemon sized balls.

3.Take  a ball, place it in between a plastic sheet press it with a flat based container to flatten it.

4.Carefully remove it from the plastic sheet, make all the rotis similarly. Heat  a tawa, now carefully  transfer the rotis to the tawa.

5.Cook on on one side then transfer to direct flame and cook for few seconds. Brush it with ghee or butter.

Serve hot with any chutney of your choice.

Expert Tips

• Soft dough - The dough needs to be soft and smooth while mixing. If it becomes too tight then roti will start breaking when you press it. Add little more warm water if needed to make it soft.
• Pressing method - I usually keep the dough ball between two plastic sheets and press it using small flat bowl. It is more easy than rolling with pin and helps to get even round shape.
• Cook properly - Always cook one side nicely before flipping or keeping it direct on flame. This helps the roti to puff well and cook evenly from inside.
• Spiciness - You can add little ajwain, cumin or a pinch of chili powder in the dough if you want bit spicy taste. It gives nice flavor and good smell when roasting on tawa.
• Kasuri methi - I sometimes add small amount of kasuri methi in dough, it gives lovely aroma and slight bitter taste that goes very well with bajra flavor.

Serving and Storage

Serve this hot with curd, onion chutney or simple dal. It also taste nice with jaggery and ghee. You can even serve it with pickle or any spicy curry you like.

Keep leftover rotis in clean box and put in fridge for one day. Reheat on tawa for few seconds  before serving so it turns soft again.

FAQS

1.Can I make with bajra alone?

Yes, you can, but shaping will be little hard. You can press it slowly with hands on plastic sheet or butter paper.

2.Why my roti breaking while pressing?

If the dough is too dry or tight, it will break easily. Just add little more water and knead again till soft.

3.Can I add chili?

Yes, you can add, if you want spicy taste. You can also try adding chilli flakes.

4.How to store these rotis?

Keep in an airtight box and store in fridge for one day. Reheat on tawa before serving so it becomes soft again.

5.Can I make thick rotis?

Yes, you can make it thick or thin, how you like. Just make sure to cook well on both sides.

If you have any more questions about this Bajra Roti Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Bajra Roti Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Makhana Paratha is a soft and mild paratha that I make by adding roasted and grind makhana to regular wheat flour dough. It has nice mild crunch from makhana and gives a different texture compared to usual plain parathas. This paratha is simple to prepare and feels both healthy and tasty at the same time. Makhana paratha could be relished for breakfast, dinner & as snack and a good idea for lunch box.

The flavor is warm and light with small hint of spice. I like to have it with chutney, pickle or just a cup of tea in morning. It's good choice for breakfast, lunch or even quick dinner because it cooks so fast. I like how makhana makes it filling but not heavy, so it feel nice and comforting to eat even on busy days.

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About Makhana Paratha

Makhana Paratha has mild flavor with a mix of simple spices and it tastes soo good without being heavy. It feels filling yet light, nice to have any time of the day. You can have it for breakfast, lunch or even quick dinner. The paratha turns little golden brown when roasted on tawa with ghee, giving that nice homemade smell.

The dough has turmeric, red chili powder and roasted cumin which gives good flavor but not too spicy. I add some coriander also, it gives freshness and small color to it. You can also make this as base and boiled potatoes filling to this in aloo paratha version.

This paratha recipe is also healthy because makhana is full of protein and easy to digest. When mixed with wheat it becomes more filling yet stays light on stomach. It keeps you full for long so it is good for breakfast or travel food also. You can pack it for lunch box or serve hot with curd or pickle.

I usually make this whenever I am craving something tasty and healthy. I like to serve it hot with a spoon of my homemade pickle and little chilled curd on the side.

Though makhana's flavor was very mild that I could hardly find out any difference, the parathas were very soft. I am buying phool makhana (lotus seeds) often these days as mittu has started to like it, she loves to munch on ghee roasted makhana with a drizzle of chat masala powder, perfect snack for evenings.

 Makhana Paratha Ingredients

• Wheat flour - It is base for the dough. It gives soft texture and helps parathas stay soft. You can use also use maida if you want.
• Phool makhana - I roast the makhana till crisp and grind to fine powder, it adds a nutty flavor to the paratha.
• Spice powders - I just used turmeric, red chili and cumin powder for color, spice and flavor. You can skip the turmeric if you want plain paratha.
• Coriander leaves - I chop fresh coriander finely and add it, it just lift the taste a bit and give nice freshness. You can skip if not available.
• Ghee - I add small spoon of ghee for roasting makhana and also while kneading. It gives softness and subtle flavor.
• Oil - I used for cooking the parathas. Cook till golden spots and crisp edges.

Similar Recipes

• Aloo Paratha
• Masala Chapathi
• Methi Paratha
• Cheese Paratha
• Plain Paratha

How to make Makhana Paratha Step by Step

1.Heat ghee in a tawa, add makhana and roast till golden  or until crispy. If you taste it it will be crispy and not chewy that's the right stage. Switch off and cool down.

2.Transfer to a mixer jar and grind it to a fine powder. In a mixing bowl take all other ingredients (except oil) along with makhana powder.

3.First mix well with a spoon, then add water and knead it to a soft pliable dough. Allow i to rest for 15 minutes at least.

4.Then knead again and form lemon sized balls. Take a ball and start rolling. Dust flour if needed to avoid sticking

5.Roll to thin parathas. Roll the rest of the parathas too and keep it ready. Heat a dosa tawa, drizzle oil, then carefully transfer a paratha.

6.Cook till small bubbles starts to appear, then flip to other side, drizzle little oil/ghee and cook until brown spots appear here and there. Flip again if needed.

Serve hot!

Expert Tips

• Roasting makhana - I usually roast the makhana till it turns nice and crisp. You can check by pressing one between your finger, it should break easy.
• Grinding part - I always cool down and grind well into fine powder and mixes easily with wheat flour. Sometimes I keep it little coarse also for some crunch.
• Dough - Mix all dry ingredients first and then add water slowly little by little. This helps to make the dough soft and smooth, not sticky.
• Rolling parathas - I dust the board and dough with some flour while rolling. It stop sticking and helps to roll evenly. You can make it thin or bit thick, both taste nice in its own way.
• Cooking method - I cook the paratha on medium flame and drizzle some oil or ghee around. It cook evenly and gives nice golden brown color with crisp edge and soft inside.

Serving and Storage

You can serve this dish with curd or any pickle. It also goes well with dal or sabzi for a simple meal. You can pack it in lunch box or take it for short trips also.

Store leftover in airtight box for few hours. Reheat on tawa before serving to keep it soft and warm. It taste best when eaten fresh but stays fine for a day.

FAQS

1.Can I skip turmeric?

Yes, you can skip it if you do not like the yellow shade. It is just for color and mild warmth.

2.Can I make this without ghee?

You can use oil both for kneading and cooking. Paratha will still come soft though taste little different.

3.Can I add other flours?

You can mix little millet or rice flour if you want. I usually stick to whole wheat for soft texture.

4.Will it stay soft if stored?

Yes, it stays soft for few hours in airtight box. Just reheat slightly on tawa before serving.

5.Can I use makhana powder from store?

Yes, you can use store bought powder but freshly roasted makhana gives more aroma and better taste.

If you have any more questions about this Makhana Paratha Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Makhana Paratha Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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The post Makhana Paratha Recipe appeared first on Sharmis Passions.

Carrot stuffed paratha is a yummy and delicious paratha made with grated carrots, whole wheat flour and spices. This is one such easy paratha recipe that kids will love it for its taste and orange colour. The recipes use everyday simple ingredients and can be made in less than 30 minutes. It is a healthy,...

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The post Carrot Paratha Recipe appeared first on Yummy Tummy.

Originally posted 2016-12-07 00:29:48.

The post Masala Arbi (Sautéed Taro Root) appeared first on Manjula's Kitchen.

Makki Ki Roti is a popular Punjabi bread made with corn flour and served with Sarson Ka Saag. Maki ki roti is also a Gluten Free flat bread.

This recipe will make 6 rotis, and will serve 3.

Ingredients:

• 2 cups makki ka atta, corn flour
• 1 cup potato, boiled peeled and grated
• 1 teaspoon salt
• 1 teaspoon chili flakes
• 2 tablespoons dry fenugreek leaves, kasuri mathi
• 1/8 teaspoon asafetida, hing
• ¾ cup warm water
• 3 tablespoons of ghee or clarified butter for cooking roties

We also need a plastic sheet about 8” x 12” to roll the roties I am using a zip lock bag.

Method

1. Combine all the dry ingredients in a bowl, corn flour, salt chili flakes, fenugreek leaves, and asafetida mix it well. Add potato to the mixture and mix. This will become very crumbly. Add water as needed to make the firm dough. Knead the dough for a minute. For makki ki roti make the dough when ready to make roti.
2. Note: Makki ki roti is little hard to roll that is the reason I decided to use potatoes. Potatoes help to binding the dough.
3. Divide the dough in 6 equal parts. Make them in smooth balls.
4. Take one ball press it between the plastic sheet plastic sheet help rolling the roti, roll the roti into about 6-inch circle. Note: may be the edges will not be as clean like other roties.
5. Heat the skillet over medium heat. Skillet should not be very hot. Otherwise roties will not cook through.
6. Place the roti in the skillet. As it cooks, the dough will change color and have a dryer look. Turn the roti over using a spatula. You should see golden-brown spots on the semi-cooked side.
7. After few seconds, spread 1 teaspoon ghee onto the roti using a spatula. Turn the roti over. Using your spatula, lightly press the entire surface of the roti to help it cook all the way through. Put the ghee on both sides of the roti while cooking. Grill the roti from both sides making sure it is golden-brown on both sides.  Remove from heat.
8. Repeat with the remaining dough, until they are all done.

Serve them hot. Makki ki roti traditionally served with sarson ka saag or dal makhani. If you are vegan use the oil for cooking the roties.

Originally posted 2016-06-16 23:30:35.

The post Makki Ki Roti – Paratha appeared first on Manjula's Kitchen.

Rajma masala|no onion no garlic recipes – Easy to make Rajma masala without onion, garlic, and tomato. Creamy one-pot Rajma masala recipe with full recipe and step-by-step pictures.

Usually, we make Rajma masala with the addition of spices and onion, tomato, and garlic. Sometimes we omit onion and garlic, but in this recipe, we are not adding onion or garlic, or tomato. Even we are not any garam masala too. I tasted this finger-licking creamy rajma at my relative Savitha’s place some time back. We all loved it and being a hardcore Rajma fan, I asked her version of the recipe.

When she told, me it is without the addition of onion, tomato or garlic, and any other spices except ginger, I got super excited. The recipe was very simple but I didn’t note it down. A few weeks later when I got a pack of dried Rajma from the Indian store, I remembered this recipe. I called up Savitha and asked for the recipe. She immediately texted me the recipe.

I tried home the next day and shared it on my Instagram reels. As many followers asked for the recipe, I made it a few days later to blog the recipe here. Also, check out my no onion no garlic no tomato Chole masala recipe too.

 

• Wash and soak the Rajma for 8 hours or overnight.
• I used the red variety of rajma. If you get the dark color variety, it will not get cooked easily.
• In that case, soak it in water along with 2 pinches of baking soda. Next day discard the water.
• Soaking in baking soda water, softens the rajma and helps in cooking easily. Since we are draining the water, it is safe for the tummy as well.

• Next day drain the water and add this to the pressure cooker.
• Add 2 cups of water to this.

• Pressure cook for 3 whistles.
• Keep it in simmer for 40 minutes. Yes the slow cooking helps the rajma to get a creamier texture.
• After 40 minutes, bring the flame to medium and cook for 4 whistles.
• Switch off the stove.

• Once the pressure releases naturally, open the cooker and gently mash the rajma here and there to get a little thickness.
• Add the grated ginger and salt to this now. Mix well and let this boil for 2 minutes.
• Switch off the flame.

• In a pan add ghee and once it is hot add the red chili powder.
• Switch off the flame in few seconds, do not let the chili powder burnt.

• Add this to the Rajma.
• Mix well. Creamy Rajma is ready.
• Serve with rice, roti or naan.

• If you want you can add finely chopped coriander leaves or crushed kasoori methi.

Notes:

1. You can add 1 tsp of garam masala along with red chili powder if you want to get more flavour.
2. Whole spices can be tied in a clean white cloth and put in the cooker while cooking the rajma.
3. No onion no garlic no tomato Rajma masala pairs well with roti, jeera rice, and naan too.

The post Rajma masala|no onion no garlic recipes appeared first on Jeyashri's Kitchen.

Healthy Lauki and Carrot Paratha is a good option when you have little fussy eaters at home.

Bottle Gourd is a vegetable that grows on vines. It contains many minerals and is high in fiber thus making it super healthy.

Tomato Paratha is a delicious and nutritious dish that is popular in India. It's a tasty way to incorporate the health benefits of tomatoes into your diet, making it an excellent breakfast or lunch option. This dish is easy to make, and the ingredients are readily available, making it an excellent choice for busy weekdays or a quick snack.

Kanda gadda bakshalu is an authentic sweet potato stuffed flatbread savored on Maha Shivaratri in the Telangana region. These Bakshalu have an utterly creamy, healthy and divine sweet potato stuffing, and my kid absolutely loved it. Sweet potatoes are a great source of fiber, vitamins, and minerals. Additionally, they support Healthy Vision, enhance Brain Function and Boost Your Immune System.

Sweet potatoes have a dense fiber composition, and it satiates the hunger for longer periods. Hence, in Indian subcontinent we widely use it as fasting food. On Maha Shivaratri, majority of devotees observe a special fast consisting largely of fruits along with plenty of water and milk which keeps them hydrated. And sweet potatoes are fast friendly, filling and healthy. So these Bakshalu makes a great recipe to make on this coming Maha Shivaratri.

Significance of Maha Shivaratri

The festival of ‘Maha Shivaratri’ which literally translates to ‘the greatest night of Shiva’ is one of the most revered Hindu festivals across the Indian subcontinent. The Temples across the nation witness an outpour of devotees who gather around the Shiva Linga with their abundant offerings to appease Lord Shiva. Prayers and vigils go on throughout the night of Maha shivaratri. But what makes the festival special is its characteristic fasting or the Maha Shivaratri Vratam. The vratam marks a very high significance for every Shiva devotee, with some opting to even go on fasting through the day without a single drop of water. But majority of the devotees observe a special fast consisting largely of fruits along with plenty of water and milk which keeps them hydrated.

What are Bakshalu?

Bakshalu are a traditional delicacy, that we make on festivals or special occasions as an offering to the deity. These bakshalu are stuffed flatbreads, which can be made sweet or savory. In the Telangana region, Bakshalu are a traditional dessert or sweet and it has various stuffings. And stuffings like chana dal, moong dal, sesame seeds, sweet potato, Kova, etc. are used.

Now call this bakshalu poli or Holige, obbattu, bobbatlu, burelu, polelu, vedmi, boli this one dish has many names and avatars across diverse India.

In certain regions of Telangana, people call these Kanda gadda bakshalu as Mouram gadda polelu or mouram gadda bakshalu. This Kanda gadda bakshalu are specially prepared for the Maha Shivaratri festival for the kids, as they are fasting friendly and filling too. 

Ingredients needed for Kanda gadda bakshalu

• Kanda gadda – Sweet potatoes, they are also known by Mouram gadda, Ratnapuri gadda in the Telangana region. 
• Jaggery / Sugar – As sweet potatoes alone are sweet enough, we will be using minimal amount of sweetener.
• Cardamom – this is completely optional
• Whole wheat flour – You can also use Maida / All purpose flour instead.
• Oil
• Ghee

How to prepare this Kanda gadda bakshalu?

 Like every other flatbread, this bakshalu can be either made with Maida/all-purpose flour or Whole wheat flour. And I like to use whole wheat personally as it’s more healthy and that’s what I have grown up eating. So if you prefer using All purpose flour or maida please feel free to use it according to your convenience.

Stuffing – First step steam the sweet potatoes, later mash them with jaggery / sugar, and keep them aside.

Now the kind of sweet potatoes we get in India are quite fibrous and stays firm when boiled or steamed. They doesn’t require any further cooking after steaming them. You can just steam/boil them, peel the skin, mash them with jaggery powder/sugar.

And as I’m staying in the US, the sweet potatoes, which I get here are quite soft, when I steam/boil them they turn very mushy. Hence, I cook the mashed sweet potatoes slightly until they turn firm.

Dough – This bakshalu can be made with two kinds of dough, One is the wet dough that has been soaked in oil for hours and the other is a semi-hard dough that we regularly use to make roti. If you are using slightly firm sweet potatoes that we get in India, I would recommend you to use the firm dough. And if you are using the American variety of sweet potatoes then go for the wet dough.

Is this recipe VEGAN ?

You can skip the ghee part while roasting the Bakshalu or stuffed flatbread to make it vegan-friendly. If you have Gluten-intolerance, please substitute the whole wheat flour with gluten free flour to make these Bakshalu.

Serving suggestion

These Kanda gadda bakshalu/polelu are  traditionally served with warm milk. But a simple drizzle of ghee on warm Bakshalu is good enough for savoring.

Checkout more traditional festive foods and more Telangana delicacies.

Godhuma thalikala payasam

Pappu bakshalu

Nuvvula bakshalu

Vadapappu bellam panakam

Godhuma Nooka sheera

Shegala payasam

Sattu Pindi

 If you’ve tried this recipe, please share your valuable feedback in the comments below. Also you can Tag your photo and share it with #mycurryveda on Instagram @mycurryveda  or on Facebook . Also follow @taste.of.telangana on Instagram for more traditional recipes, culture and stories.

The post KANDA GADDA BAKSHALU appeared first on mycurryveda.

Missi roti recipe – A popular Punjabi roti recipe with a combination of gram flour, whole wheat flour, and spices. No onion no garlic Missi roti recipe with full video and step-by-step pictures.

Next to naan and Tandoori roti, missi roti is a popular Indian flatbread. It is a very popular dish in Punjabi and Rajasthani cuisine. Usually, we make Indian flatbread with whole wheat flour and the Naan is made using plain flour. This one is a mix of whole wheat flour and gram flour, also called kadalai maavu in Tamil and besan in Hindi.

We can pair this with any North Indian-style gravy or a simple dal. I tasted missi rotis in dhabas when we did a road trip from Delhi to Haridwar a few years back. Also, I tasted this in Jaipur many years back. They serve mini missi rotis, smeared with a generous dollop of butter on the top. It comes out soft but personally I feel, it should be served hot. I have posted a video on methi missi roti recipe in Jeyashris kitchen.

Also check out, how to make soft phulkas, Homemade stove -top Garlic naan, Aloo kulcha recipe, and Peshwai naan.

 

• In a bowl add the gram flour, wheat flour, cumin seeds, ajwain, red chili powder, turmeric powder, kasoori methi, coriander leaves an salt.

• Mix well and add water little by little and make a smooth dough.
• Add 1 tsp of oil and spread it over.
• Keep this covered for 10 minutes

• Make equal lemon sized balls.

• Take one dough ball and dust it with dry atta. You can use rice flour as well.
• Roll this into a roti.

• I used a lid to make into a perfect round as the edges were cracked. This is very common while making roti using gluten free flour.

• Place the rolled roti on a hot tawa.
• Cook on both sides.

• Take out and show it on open flame for 2-3 seconds.
• This step is to give a dhaba style tandoor touch.

• Apply butter on both sides.
• Serve hot.

• Repeat the same for the rest of the dough.
• Missi roti tastes well with simple dal or any paneer sabzi.

The post Missi roti recipe appeared first on Jeyashri's Kitchen.