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.

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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Kati Roll Recipe

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.

Course Breakfast, dinner, Snack

Cuisine Indian

Keyword chapati, chapati recipes, flat bread recipes, recipes, roll recipes, roti, roti recipes, street food, veg recipes, vegetable, wrap recipes

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4 rolls

Calories 188kcal

Author Sharmilee J

Ingredients

For parathas:

• 1 cup whole wheat flour
• ½ cup maida
• salt to taste
• 1 teaspoon oil
• milk water as needed to knead the dough

For the stuffing:

• 1 tablespoon oil
• ½ teaspoon cumin seeds
• ½ cup sliced onion
• 1 cup mixed vegetables (I used carrot, capsicum and beans & Chop it lengthwise)
• 1 teaspoon ginger garlic paste
• 1 tablespoon tomato sauce
• ¼ teaspoon turmeric powder
• ½ teaspoon red chili powder
• ½ teaspoon garam masala powder
• 1 teaspoon lemon juice
• 2 tablespoon green chutney
• salt to taste

Instructions

To make paratha / roti

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

To make filling

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

To make it as a wrap

• Pinch a lemon sized ball from the dough and flatten it like we do for chapathis. Dust flour if needed.
• 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.
• 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).
• 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)
• Then wrap the lower part of the parathas with butter paper/silver foil and enjoy ur kati rolls.

Notes

• 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.

Nutrition

Serving: 60g | Calories: 188kcal | Carbohydrates: 33g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 0.1mg | Sodium: 848mg | Potassium: 210mg | Fiber: 5g | Sugar: 2g | Vitamin A: 1431IU | Vitamin C: 6mg | Calcium: 25mg | Iron: 1mg

The post Kati Roll Recipe appeared first on Sharmis Passions.

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.

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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Garlic Roti

Garlic roti is a flavourful, mild spicy paratha made by mixing minced garlic with wheat flour in the regular making of paratha and garnished with garlic. Garlic roti recipe explained in this post with step by step pictures. Garlic Roti is a healthy & tasty variant of roti liked by the entire family.

Course Main Course

Cuisine Indian

Keyword chapati, chapati recipes, flat bread recipes, flatbread recipes, garlic recipes, paratha recipes, Paratha', recipes, roti, roti recipes, veg recipes

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 8 rotis

Calories 150kcal

Author Sharmilee J

Ingredients

• 2 cups wheat flour / multigrain atta
• ¼ cup garlic pearls
• 2 teaspoon oil
• 2 teaspoon sesame seeds
• salt to taste
• water as needed
• oil / butter / ghee to toast

Instructions

• 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.
• In a mixing bowl take wheat flour, add required salt, half of crushed garlic, oil. Mix well with your finger tips.
• Add water little by little to form a smooth pliable dough just like chapathi dough. Set aside for 10mins. Make big lemon sized balls.
• Place on a chapathi roller and roll it using a rolling pin to a slightly thick roti. Sprinkle flour if needed. Sprinkle sesame seeds and spread crushed garlic.
• Slightly roll it for pressing, like wise make all your rotis.
• 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.
• 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. Enjoy Garlic Roti!

Notes

• 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.

Nutrition

Serving: 30g | Calories: 150kcal | Carbohydrates: 29g | Protein: 5g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Sodium: 5mg | Potassium: 124mg | Fiber: 2g | Sugar: 0.3g | Vitamin A: 0.04IU | Vitamin C: 0.1mg | Calcium: 15mg | Iron: 2mg

The post Garlic Roti Recipe appeared first on Sharmis Passions.

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.

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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Ajwain Paratha Recipe

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.

Course Breakfast, Main Course

Cuisine Indian

Keyword chapati, chapati recipes, flat bread recipes, flatbread recipes, paratha recipes, Paratha', recipes, roti, roti recipes, veg recipes

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4 parathas

Calories 119kcal

Author Sharmilee J

Ingredients

• 1 cup whole wheat flour
• 1 teaspoon ajwain
• 1 teaspoon ghee
• salt to taste
• water as needed
• oil as needed

Instructions

• Measure whole wheat flour and take it in a mixing bowl. Add ajwain, required salt and ghee.
• First mix well with your fingers for the distribution to be even.
• Then add water little by little to form a dough. Knead well to form a soft non-sticky dough.
• Rest for 15mins undisturbed. Make small balls out of the dough and keep it ready. Now take a ball and place it on the chapathi rolling board.
• 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.
• Again fold from left and right. Flip it, sprinkle little flour.
• Then roll it to a slightly thick square shaped paratha.
• Heat a tawa, drizzle little oil place the paratha when it starts to bubble ,press with a ladle it will puff up, flip to other side, spread oil/ghee and cook till golden spots appear here and there.
• Serve Ajwain Paratha hot with your favorite gravy or curd.

Notes

• 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.

Nutrition

Serving: 30g | Calories: 119kcal | Carbohydrates: 22g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.4g | Cholesterol: 3mg | Sodium: 1mg | Potassium: 109mg | Fiber: 4g | Sugar: 0.1g | Vitamin A: 3IU | Calcium: 10mg | Iron: 1mg

The post Ajwain Paratha Recipe appeared first on Sharmis Passions.

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.

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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Methi Paratha Recipe

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.

Course Breakfast

Cuisine Indian

Keyword chapati, chapati recipes, flat bread recipes, flatbread recipes, healthy rice, paratha recipes, Paratha', recipes, roti, roti recipes, veg recipes

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 7 parathas

Calories 82kcal

Author Sharmilee J

Ingredients

• 1 cup whole wheat flour
• 1 cup fresh methi leaves loosely packed
• ½ teaspoon jeera
• ½ teaspoon red chilli powder
• ½ teaspoon jeera powder
• ¼ teaspoon chat masala powder
• salt to taste
• water as required
• 1 teaspoon oil plus for toasting

Instructions

• Clean the methi leaves, chop it roughly rinse it in water and keep it ready.
• Heat oil in a kadai, add jeera let it crackle. Add methi leaves and sauté for a minute until it shrinks. Now add red chilli powder, jeera powder, chat masala powder and required salt.
• Saute for 2 mins. Now add this to whole wheat flour in a mixing bowl.
• Add oil, first mix well with your fingers.
• Now add water little by little to form a smooth non sticky dough like chapathi dough .Let the dough rest at least for 15mins, keep covered.
• Roll into small lemon sized balls. Take one ball, dust flour and roll it slightly thin as shown.
• 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 Methi Paratha hot!

Notes

• 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.

Nutrition

Serving: 40g | Calories: 82kcal | Carbohydrates: 15g | Protein: 4g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.5g | Trans Fat: 0.003g | Sodium: 3mg | Potassium: 70mg | Fiber: 2g | Sugar: 0.1g | Vitamin A: 48IU | Vitamin C: 0.02mg | Calcium: 142mg | Iron: 1mg

The post Methi Paratha Recipe appeared first on Sharmis Passions.

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.

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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Bajra Roti Recipe

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.

Course Breakfast, dinner, Snack

Cuisine Indian

Keyword chapati, chapati recipes, healthy recipes, millet recipes, paratha recipes, Paratha', recipes, roti, roti recipes, veg recipes

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4 rotis

Calories 234kcal

Author Sharmilee J

Ingredients

• 1 cup bajra flour
• 3 tablespoon wheat flour
• salt to taste
• water as required

Instructions

• In a mixing bowl, take bajra flour, wheat flour and required salt, mix well.
• Then add water little by little.
• Knead it to a soft dough. Make small lemon sized balls.
• Take a ball, place it inbetween a plastic sheet press it with a flat based container to flatten it.
• Carefully remove it from the plastic sheet,make all the rotis similarly.
• Heat a tawa,now carefully transfer the rotis to the tawa.
• Cook on on one side then transfer to direct flame and cook for few seconds.
• Brush it with ghee or butter.
• Serve Bajra roti hot with any chutney of your choice.

Notes

• 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.
• Kasoori 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.

Nutrition

Serving: 125g | Calories: 234kcal | Carbohydrates: 44g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 7mg | Potassium: 188mg | Fiber: 0.2g | Sugar: 0.01g | Calcium: 26mg | Iron: 5mg

The post Bajra Roti Recipe appeared first on Sharmis Passions.

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.

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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Makhana Paratha Recipe

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.

Course Breakfast, dinner, Lunch

Cuisine Indian

Keyword chapati, chapati recipes, flat bread recipes, flatbread recipes, paratha recipes, Paratha', recipes, roti, roti recipes

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 parathas

Calories 147kcal

Author Sharmilee J

Ingredients

• 1 cup wheat flour
• 1 cup phool makhana heaped
• a generous pinch turmeric powder
• ½ teaspoon red chilli powder
• ¼ teaspoon roasted jeera powder
• 2 tablespoon coriander leaves chopped finely
• salt to taste
• ½ teaspoon ghee
• oil to toast

Instructions

• 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.
• Transfer to a mixer jar and grind it to a fine pwoder.
• In a mixing bowl take all other ingredients (except oil) along with makahana powder.
• First mix well with a spoon, then add water and knead it to a soft pliable dough.
• Allow it to rest for 15 minutes at least.
• Then knead again and form lemon sized balls.
• Take a ball and start rolling. Dust flour if needed to avoid sticking.
• 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.
• 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 Makhana Paratha hot!

Notes

• 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.

Nutrition

Serving: 75g | Calories: 147kcal | Carbohydrates: 29g | Protein: 5g | Fat: 1g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Cholesterol: 2mg | Sodium: 5mg | Potassium: 151mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 93IU | Vitamin C: 0.1mg | Calcium: 20mg | Iron: 2mg

The post Makhana Paratha Recipe appeared first on Sharmis Passions.