Roti Recipes
Hi friends in this article let us see how to prepare different types of Roti. First let us see Roomali Roti followed by Tandoori Roti ,Missi Roti and finally Naan.
1.ROOMALI ROTI:
Ingredients:
Wheat Flour 1 1/2 cup
Maida 50 gms.
Oil 2 tbsps.
Cold water for mixing.
Salt as required.
Directions to cook:
step1 First sieve the wheat flour, maida and salt together in a bowl.
step2 Add oil into the flours, slowly add water and make a soft dough and keep it covered with a damp cloth for 30 minutes.
step3 Mix well again an divide the dough into 6 portions and shape them into round balls.
step4 Roll out each ball into a round disc, now place the disc on the back of your palms (palms facing down), circle your wrist slowly in an anti-clockwise motion.
step5 Try to swing the roti in the air, again let it land on your palms, make a large very thin circle 12" diameter.
step6 It should be as thin as tissue and expanded well.
step7 Heat an inverted griddle (upside down), place the roti carefully on over the inverted griddle.
step8 Serve hot with Paneer Butter Masala,Dal fry etc.
2.TANDOORI ROTI:
Ingredients:
Maida 1 kg
Baking powder 1½ tbsp..
Sugar ½ tbsp.
Onion seeds 15 gms
Melted ghee 50 gms.
Eggs 2 nos.
Milk 115 gms.
Curd/yogurt 2½ ounces(beaten)
Salt as required.
Directions to cook:
step1 First beat the eggs well.
step2 Now add sugar and milk and beat nicely once again.
step3 Sieve together flour, salt and baking powder.
step4 Mix in melted butter along with Curd/Yogurt and milk and mix nicely.
step5 Add enough water to form a dough of medium consistency. Mix the dough until it turns very smooth.
step6 Cover and set aside for half an hour.
step7 Then divide the dough into large sized balls and shape each ball on your hands into an leaf shaped roti.
step8 Apply melted butter or Ghee on both sides of the roti and smear one side of the roti liberally with onion seeds and bake in a tandoor.
step9 You can also bake this roti on an open fire, but it tastes better when baked in a tandoor.
3.MISSI ROTI:
Ingredients:
Maida 200 gms.
Besan 200 gms.
Spinac 100 gms.
Green Chilies 4 nos.
Green onions 4 nos.
Pomegranate seeds 1 tbsp.
Coriander leaves as required.
Salt to taste
Directions to cook:
step1 First sift together the two flours and salt, stir in the rest of the above ingredients and add enough water to form a stiff dough.
step2 Divide the dough into small sized balls and roll out each ball into a thick round disc on a floured board.
step3 Now apply ghee to the uppermost side of the disc and fold into two.
step4 Apply ghee again on the uppermost side of the folded disc and fold both the sides again to form a square.
step5 Dip in dry flour and roll into a round disc or chapati.
step6 Fry like parathas and serve hot..
4.NAAN:
Ingredients:
Flour (maida) 500 gms.
Baking powder 1 tsp.
Soda-bi-carb ½ tsp.
Sugar 2 tsps.
Egg 1 no.
Milk 1 cup
Onion seeds 2 tsps.
Oil 3 tsps.
Salt to taste
Direction to cook:
step1 First sieve flour with baking powder, soda bicarb and salt. Mix sugar, egg, milk and water. Mix it well into a medium soft dough.
step2 Apply a little oil and cover it with a wet cloth for one hour.
step3 Make 10 equal sized balls. Apply a little oil and put onion seeds on top.
step4 Press sides first and then center of the dough ball. Roll it into a round shape.
step5 Stretch it from one side to give a triangular shape.
step6 Now put it on a cloth pad and put it on a preheated Tandoor wall or cook in a preheated oven (250 º C) by placing it on a greased tray.
step7 Remove when it is crisp and golden brown on both sides. Remove with the help of skewers.
step8 Serve hot with paneer butter masala, Gobi manchurian etc.
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