Spinach Phulka/Palak Phulka(with multigrain atta)

Tags

homemade multigrain atta, how to make homemade multigrain atta, Millet Flour, multigrain atta recipe, Palak Paratha, Palak Phulka, Paratha recipes, Spinach Indian recipes, spinach paratha, Spinach Phulka, spinach recipes

I have been asked to include more of spinach in my food these days. I have so many spinach recipes and always wanted to try spinach phulka’s. This is not a new recipe though 😉 Just that I have tried assembling multigrain atta with all the flours that I have.

I did some googling to find out how to make multigrain atta at home. Almost everyone gave the same proportion. I had all the flours available at home except for channa dal flour. I just replaced channa dal with Bajri flour/Millet flour. The proportion is whole wheat flour is 2.5 cups and other grains totaled to 1 cup.  So here is how I made it.

Wheat flour : 2.5 cups

Oats Flour : 1/4 cup

Maize flour :1/4 cup

Bajri Flour/Millet Flour : 1/4 cup (replace by Channa dal flour)

Ragi Flour/Finger Millet Flour : 2 tablespoons

Soy Flour : 2 tablespoons

Mix all these together to get multigrain atta at home 🙂

 

Now getting back to palak phulka

Ingredients:

I have not given measurements, as we can easily play around just like any other Phulka’s

Multigrain atta

Spinach

Garlic

Pepper Powder or Green Chili

Cumin Powder

Salt

Water

Method:

• Wash spinach , grind it with garlic and very little water to make a fine paste. If you are using green chili grind along. ( I have used pepper powder)
• In a medium bowl, mix multigrain atta, the ground spinach, pepper powder, cumin powder, salt.
• Make a soft dough out of it.
• Rest it for 15 mins.
• Next make balls out of this dough. Then roll the balls dusting a little flour into round shape with a rolling pin.
• Heat a griddle, when hot place these phulka’s and cook well on both sides.
• Transfer to the roti puffer and cook both sides.
• You can also use oil or butter to cook instead of roti puffer.
• Serve with any of your favorite gravy or yogurt.

 

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Mooli Paratha/Radish Stuffed Flatbread

Tags

Daikon recipes, Mooli, Mooli Paratha, Muli Paratha, Paratha, Radish Paratha, Stuffed paratha

Stuffed paratha’s are always the best and it tastes yum 🙂 My hubby is not a fan though, he always prefers rice over roti and me the vice versa 😛 He would be mad when I send him paratha’s for lunch. So I take advantage of making paratha only for me at times. Here is my way of preparing doing Mooli Paratha. As Radish/Daikon is a very watery vegetable making paratha is a bit of mess. There are 2 ways of preparing it, here is my way.

Ingredients:

Mooli/Radish/Daikon : 5 to 6 inch piece(Grated finely)

Whole Wheat Flour : 3/4 cup +extra to dust

Salt : 1/4 teaspoon

Red Chili Powder : 1/2 teaspoon powder

Black Pepper Powder : 1/2 teaspoon powder

Turmeric powder : 1/4 teaspoon

Water : as required to kneed the dough

Method:

• First grate mooli, add salt, red chili powder, black pepper powder, turmeric powder and salt.
• Now mix well. Take another bowl and squeeze out the water content from this.
• Now take the wheat flour and mix this squeezed water content to it. Set aside the radish.
• Do not add extra salt as we already have mixed it with the mooli.
• Now mix everything and make dough, if needed add extra water and make a nice dough and rest it for 15 mins.
• Now roll the dough to have a round flat bread with thin edges and thicker center.
• Now place a ball of the squeezed radish mixture in the center and fold the outer edges and pinch it.
• Use extra flour and dust the base and roll as a round flat bread.
• Heat griddle and place this paratha and cook for few mins. Add ghee/oil/butter over it and cook both the sides well. Fresh mooli smell arises from the paratha 🙂
• Serve with any gravy 🙂

The other way of preparing this is heat oil in a pan, add mooli and spices and cook for few mins until the water content gets rid of. Then put this in the center of the flat bread and roll as usual. I prefer not to over cook veggie. So I go by the other way.

Jowar Roti/Joladhu Roti/Sorghum Flour Flatbreads

Tags

easy ways to make jowar roti, gluten free flour, how to make Jowar roti, Jowar recipe, Jowar Roti, Sorghum Flour, Sorghum Flour Flatbread, techniques to make jowar rotii

Jowar roti is not something common in my place. My Bangalore friends introduced this to me. I love the way my friend Pavi does this. She used to get such thin Jowar roti’s. I wonder how she makes it so thin and soft. A gluten free flour which makes it difficult to bind. I know it needs a lot of practice and patience.

I have tried it many times and finally would end up adding some wheat flour to make it bind 😦 This time after posting Makki ki roti(Corn Flour Flatbread), I thought I would use the same technique and try it, guess what I could get Jowar roti without taring 🙂 Though it was not very thin, I could make it properly and it tasted awesome. If you have not tasted Jowar roti, you should definitely. Just for its taste I keep trying it many times 😛 I am giving same techniques that I used earlier to make Makki ki roti with some pics.(scroll down for more pics)

Again this is for beginners who are looking for making basic Jowar roti. Though it might seems simple by looking, it is really difficult while doing it 🙂

Ingredients:

Jowar Flour/Sorghum Flour : 3/4 cup

Salt : 1/8 teaspoon

Very Hot Water : 1/2 cup to 3/4 cup(adjust according to the need)

Method:

• Mix Jowar flour and salt.
• I had heated 3/4 cup of water in microwave for one and a half minute, so it is really hot.
• Mix water in the flour slowly( around 1 tablespoon at a time) using wooden spatula or spoon mix it.
• Make dough out of it. Set aside and cover it.
• Take a plastic cover cut in to 2 halves.
• Now take a plate and place one side of the plastic cover over it.
• Make round balls from the dough flatten it a bit.
• Place it on the plastic cover and cover it with the other side of plastic cover.
• Ensure the dough is in the middle.
• Place another plate over it and press gently to flatten it.
• Same time have a griddle heated parallely.
• Remove the top plate and slowly remove the top plastic cover.
• Slowly and carefully remove the roti from the lower plastic cover.
• Place it in the griddle, apply little water (either with hands or using small piece of cloth drenched in water) on the top layer of the roti.
• Let it get cooked for 2 mins, using spatula flip side.
• If needed apply some water in the top layer now.
• Cook well on both sides for 2 to 3 mins.

Enjoy this tasty roti with any subzi 🙂

Here are the steps, place dough in a plate with plastic cover,

Cover over with the other layer of plastic cover.

 

Now place another plate over it and press

Remove Plate and you can find this 🙂 after this remove the plastic cover and place the roti careful over grid and cook.

 

 

Unlike Makki ki roti, do not apply water in the plastic cover, it will not come out properly.

 

 

 

Makki Ki Roti/Corn Flour Flatbread

Tags

Corn Flour Flatbread, Corn Flour Roti, Gluten free Indian Recipes, Gluten Free recipe, Gluten Free roti, how to prepare makki roti, Makkai Roti, Makki Ki Roti, techniques for makki roti

Makki ki roti is again a gluten free food. How I wonder we have lots of gluten free food used in India 🙂 I am just trying one by one and loving them. Being a South Indian, rice is the only staple food for us. These days we get lots of awareness to reduce rice.  The major issue with gluten free flour is, they don’t bind and rolling them is a big deal. These are quite common in North Indian home’s I guess. I did some google search to find an apt way to prepare this. I found the recipe in Showmethecurry.com website to be very useful. There are some useful tips shared.

Ingredients:

Corn Flour : 1/2 cup

Salt : 1/4 teaspoon

Hot Water : as required

Cilantro Leaves : 2 to 3 strands

Oil: to drizzle over roti

Method:

• Mix corn flour, salt in a bowl.
• Add very hot water slowly and mix. Add cilantro leaves and mix. Make dough out of it.
• Take a plastic cover, clean it well and cut in to 2 halves.
• Have some normal water applied on the sheet. Slightly water your palms and make small balls out of the dough.
• Place it over and slightly flatten it.
• cover it with the other side of the plastic cover, place a plate over the top cover and press it to form a round shaped roti.
• Remove the top cover and slowly remove the roti and place it a hot griddle.
• Drizzle oil over the roti. After 2 to 3 mins, flip side and drizzle some more oil.
• While flipping be careful, it might tare.
• Cook until golden brown and serve with raita, pickle.

This needs a little practice to get roti without taring. Corn Flour is not the same as corn meal 🙂

If you don’t want oil, just add some wheat flour or all purpose flour with corn flour and prepare like normal roti.

Cauliflower Paratha/Gobi Paratha

Tags

Cauliflower, Cauliflower flatbread, Cauliflower Paratha, Gobi, Gobi Paratha, how to make Gobi Paratha, Paratha

I love paratha’s specially Gobi and Mooli (Cauliflower and Radish) paratha. I am very poor in making stuffed paratha. I admire the way my North Indian friends make it in ease.  Most of the times the stuffing would come out of the dough and I can’t roll 😛 I usually don’t prepare paratha’s often and these days we have moved to fruits or something light for dinner, I have not even prepared roti for quite sometime. For a change today made paratha for lunch 🙂 Somehow managed to get some thing like round 😛  Taste was awesome, I hate those I get in frozen pack they are very chewy, though it did not turn out in round shape taste is not compromised 🙂

Ingredients:

Whole Wheat Flour : 2 cups + extra to make paratha

Salt : 1 teaspoon

Oil : 1 teaspoon

Water : as required to make dough

Butter/Ghee : for preparing paratha

For stuffing:

Cauliflower : 1 cup grated

Pepper Powder : 2 teaspoon

Red Chili Powder : 1 teaspoon

Cumin Powder : 1 teaspoon

Turmeric Powder : 1/2 teaspoon

Salt : 1/2 teaspoon

Butter : 1/4 teaspoon

Method:

• Mix wheat flour, salt and oil. When they are mixed well, add water and knead to a soft dough. Cover it and let it set for 10 to 15 mins.
• Meantime grate cauliflower, add other items mentioned in for stuffing and make small balls out of it.
• Make a small patty out of the dough,while making this make sure the edges are thinner than center,then add the stuffing cauliflower and pinch the dough to cover it.
• Use some wheat flour and roll it to form a round shaped roti.
• Heat griddle and place this paratha and cook for few mins. Add ghee/oil/butter over it and cook both the sides well.
• Serve with any gravy 🙂

I served it with Palak Tofu 🙂

Finger Millet Flat Bread/ Ragi Roti

Tags

Finger Millet Benefits, Finger Millet Flat Bread, Gluten free Indian Recipes, Gluten free recipes, Healthy Ragi, Indian Flatbreads, Ragi flour, Ragi recipes, Ragi Roti, Roti

Ragi roti is a very famous Karnataka food. This is very healthy and nutritious. I love this roti. When I need to have food from my office cafeteria , the one option which I can trust and eat is this 🙂 As all other option were simply either not interesting or very oily. And most of the times food doesn’t taste good in cafeteria. Only Ragi roti was something that is always good and quite a healthy option as well 🙂

• Ragi is very rich in calcium
• High in Fiber content
• Aids weight loss
• Battles anemia and diabetes
• Gluten free
• Boosts lactation in mothers

Ingredients: (measurement below gives 4 roti)

Finger Millet Flour/Ragi Flour : 3/4 cup

Water : 2 cups

Onion: 1/4 of large thinly sliced

Green Chili : 2 thinly chopped

Cilantro leaves : 10 to 15 strands finely chopped

Salt : 1/2 teaspoon

Cumin Seeds : 1/2 teaspoon

Oil : 1/2 teaspoon + to drizzle over roti

Any vegetable of you choice grated ( I didn’t add any this time)

Method:

Since this is gluten free, it doesn’t stick together well just like wheat flour. So a simple method is followed to prepare this.

• Boil water in a pan. When it starts boiling, add 1/2 teaspoon oil, salt, cumin seeds.
• When bubbles form in water, have a spatula ready and reduce heat to low.
• Pour the flour along with onions, green chili, cilantro leave, vegetable in to water. Start mixing immediately with spatula. Flour would get thick make sure to mix well and let ragi cook. It would combine to the consistency of how we prepare wheat roti/flat bread .Stop and cover the pan with lid.
• You can take a plastic cover to prepare the roti, traditionally it is done with plantain leaf. While preparing the roti, heat a griddle in parallel.
• Oil the plastic cover and take a big scoop of the ragi flour batter and form a round ball, it would be hot, you can oil you palms to avoid burning. Make sure to close the lid of pan after taking out the batter required, as the remaining might go dry.
• Now flatten the ball with hands to form a round shape ( I couldn’t get exact round shape though 😛 ) If needed use oil to make it.
• When the griddle is hot enough, place this roti and drizzle some oil over it. Leave it for 2 to 3 mins.
• Then flip sides and cook for another 2 to 3 mins. Make sure ragi gets cooked well.

Serve it with Yogurt 🙂

 

Multi grain Spinach Crackers

Tags

flax seed cracker, Flax seeds, Healthy Crackers, multigrain chapathi, Multigrain Crackers, Multigrain roti, Multigrain Spinach Cracker, Ragi flour, sesame seeds cracker, Sorghum Flour, Spinach Cracker, tea time crackers

Last time when I prepared the wheat crackers, my hubby liked it so much. He prefers salted snacks rather than the sweet one’s. So I thought of making it again. This time in my Indian grocery shopping , I had purchased Ragi flour, Corn flour, Soya flour 😛 All of them were around 1 $, so I couldn’t resist buying 🙂 So here is the multi grain version, with the twist of spinach. My hubby is crazy of spinach. He got a 2.5 lb baby spinach pack. What can I do with so much of spinach? So I am trying to use it in everything possible 😛

In the recent days , I have got influenced by Chitra , she uses flax seeds in many of her recipes. When I was in India, my grandpa used to tell me that flax seeds are such wonderful seeds for a good health, need to get it and use it. Well, we did search and did not find it in my place. Even in Bangalore I couldn’t find them 😦 Finally he got it in some super market in Chennai, by the time I moved to US 🙂 Here in US I found lots of flax seeds in any market, but still didn’t know how to use it. After seeing Chitra I decided to add it somehow in my recipes, so here is the start 🙂

Ingredients:

Whole Wheat Flour : 3/4 cup

Ragi Flour/Millet Flour : 3/4 cup

Sorghum Flour/Jowar Flour : 3/4 Cup

Salt : 3/4 tablespoon

Baking Powder : 1/2 teaspoon

Cumin Powder : 1/2 teaspoon

Carom Seeds/ Ajwain/Omum : 1/2 teaspoon

Olive Oil : 5 tablespoons

Flax seeds : 1/4 cup

Sesame Seeds : 1/4 cup ( I used a little less than 1/4 cup)

Spinach pureed : 1 cup

Method:

• Mix all the flour together, with salt, cumin powder, carom seeds, baking powder.
• Add 1/2 amount of olive oil to the flour and mix.
• Next slowly add the spinach puree and mix the flour. Make it to a nice dough.
• Add the flax seeds and sesame seeds mix well. Pour the remaining oil and form a nice dough.
• Rest the dough for 15 mins and have it covered to avoid drying.
• Mean time preheat oven to 350 F
• Nicely butter the baking sheet and get it ready.
• After 15 mins divide the dough to 3 portions. Roll the partitioned dough with any flour and form a nice round. Make it to a medium size thickness.
• The edges would crack, because of the Sorghum flour, just don’t worry about it. With the hand pinch the edges and continue to roll.
• Cut them in to pieces and arrange them in the baking sheet.
• Bake it for 15 mins. Take out the baking tray and flip sides.
• Bake for another 15 mins. Once done cool it for 10 to 15 mins.

Now the crackers are ready. A healthy snack ready for tea time 🙂

You can make roti’s/ Chapathi with this flour also. I made a chapathi with the remaining flour, added little oil to cook. It turned yummy 🙂

You can also fry them, but I prefer baking.

Any other flour can also be mixed like chickpea flour, corn flour.

If you do not want to use Spinach, you can just use water to mix the dough. If you can use hot water and mix with spatula, the dough would be perfect to roll.

A tablespoon of honey can be added to get a sweet taste along with this.

Avocado Paratha

Tags

Avocado, Avocado Paratha, Indian Flat breads

Avocado a super fruit is a nutritional powerhouse providing numerous potential health benefits. I love the rich creamy texture and taste of this fruit. This is fruit with healthy fats, proteins and dietary fiber. For many days I wanted to prepare this paratha an Indian styled dish, today finally got time to prepare this. These crispy paratha are very tasty, here is how I prepared it..

Ingredients:

Avocado : 1 Medium

Whole wheat Flour : 1 cup

Cilantro leaves : 1 tablespoon finely chopped

Garlic : 2 large finely chopped

Thai Green chili : 1 small finely chopped

Black Peppercorn powder : 1 teaspoon

Cumin Powder : 1 teaspoon

Curry Powder : 1 teaspoon

Lime Juice : 1 tablespoon

Oil : 1 tablespoon ( I used Olive oil)

Butter : little

Salt : 1 tablespoon

Method:

Choose a fully ripe Avocado, remove the pulp and mash it well with a potato masher. Make it to a fine paste. Add green chili, Peppercorn  powder, cumin powder, Curry powder, lime juice, garlic, cilantro leaves, oil, salt and mix well with the mashed avocado. All of them should blend well. No need to add water, as avocado itself would be easy to mix. Now slowly add wheat flour and mix with this paste. Keep adding and mixing. There would be no need of water. Make it to a consistency as normal paratha dough. All the flour will mix well with avocado and stick well.

 

Next make balls out of this dough. Then roll the balls dusting a little flour into round shape with a rolling pin. You can do it the similar way like the Pizza base. It can be a little heavy.

Heat a griddle and place the rolled out dough on it and cook for a minute.When bubbles start appearing , now flip it over to the other side. Apply butter over in this side. let it cook for a minute. Flip and apply butter this side as well, let it cook for a minute, you can see brownish color dots.

Serve it hot with Yogurt , pickle. Enjoy the healthy paratha 🙂