Ragi Chapathi | Finger Millet Roti | Ragi Roti

Ragi Chapathi, a delicious and healthy roti made from finger millet flour and wheat flour. If you have followed by blog for a while, you might knew by this time that how much i like ragi and i already have a lot of recipes using ragi/finger millet like idiyappam, dosa, paniyaram, murukku and many more. Do check out the respective link if you're interested.

 Now coming to today's recipe, it's my recent addition to the ragi series. Whenever i'm bored of regular chapathi/ roti using wheat flour, i like to play with other flours in addition to the wheat flour/atta, out of few experiments, this ragi chapathi is my favorite. 
The ratio of wheat flour to ragi flour is purely upto your preference, you can add more or less of any flour, the given quantity is my preference and it gives soft chapathi with wonderful ragi flavor.

If the ragi flour is more in the dough, it's hard to roll the chapathi smoothly and also the chapathi will be little bit on harder side, on the other hand if the wheat flour is more, the color of the chapathi is dull and also it doesn't have much ragi flavor.

As i said earlier before, it's really up to you on what you and your family prefer and adjust accordingly. Now let's check out the recipe.

Ragi Chapathi | Finger Millet Roti

Preparation Time : 15 mins | Cooking Time : 15 mins | Makes : 8-10 
Recipe Category: Roti | Recipe Cuisine: Indian
Ragi Chapathi,Finger Millet Roti,Ragi Roti,Kezhvaragu Chapathi Ragi Chapathi, a delicious and healthy roti made from finger millet flour and wheat flour.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Wheat flour - 1 cup 
Ragi Flour - 1 cup(heaped)
Salt to taste
Water as needed

Procedure

Take the wheat flour,ragi flour  in a bowl, mix it well together.

Next add the required salt, mix it well and then add water little by little and make a smooth,pilable dough.Let it rest for 10-15 mins.

Divide the dough into equal parts and roll them into smooth balls.Dust the working surface with flour and using rolling pin spread the dough into thin sheet.

Heat the tava and grease the tava with oil, place the rolled thin sheet on the tava and cook for 30-40 secs on one side, when you see the bubbles on the top, flip into other side and cook till the brown spots occurs. 

That's it,Delicious & healthy Ragi Chapathi is ready.Serve it with your favorite curry, we had it with spinach dal.

Related:How to make Spinach Roti

Notes:

• The dough should be soft and pilable for soft chapathi. 
• With the same dough, you can make phulka too, refer here to make phulka.
  

Continue Reading »

Spinach Chapathi | Palak Roti | Green Roti

Palak Roti/ Spinach Chapathi, a healthy and tasty indian flat bread made from wheat flour and spinach puree. I got inspired from the green tortilla wraps available in the store and started to make this roti/chapathi whenever i had excess of spinach which were about to expiry soon and now it's became one of the regular dish in my kitchen.

This rotis are  so vibrant, appealing and at the same time it's healthy and quick to make. Instead of serving this with curry, you can use this as wraps too. Here today, i have served this with veg kadai curry, but i had tried using them as wraps with panner/veg stuffing, that too tastes delicious and also it makes the best lunch box recipe. 

In the recent instagram post, i have shared this chapathi along with rajma curry  and got few dms about the recipe, so here i'm with the post. If you haven't tried the spinach chapathi/roti before, do give it a try and then just like me, you may also obsessed with this green chapathi/roti :-)

Related : How to make Roomali Roti 

Recently i read a book "The Hidden Lives of Tree" by Peter Wohlleben, in that book, the author(a german forester) explains about the communication between trees, apart from that, there are lot of other interesting facts about trees, most of them are totally new to me.

Speaking of green color, we all knew that green leaves in the tree is due to photosynthesis, in one of the chapter, the author said that all the light spectrum is not used by chlorophyll in the process of photosynthesis (converts into food) and some are wasted and the waste spectrum of light is green and that's what we see in the leaves(that's really new to me, guess that was not taught by text books in school :-)) and he mentioned that scenario like "One man trash is another man treasure". How interesting, it is !!! 

The rejected part of tree only makes the world greener and gives such a treat to our eyes. After reading that, whenever i see green leaves/color, the lines from the book automatically pops in my mind, just like when i started to write this post.

Ok, enough with the stories, but if you get your hands on that book, do read, it's really interesting. Now let's check out the recipe for this "Green" Roti/Chapathi. 

Related : How to make Ragi Roti 

Spinach Chapathi | Palak Roti

Preparation Time : 20 mins | Cooking Time : 15 mins | Makes : 8-10  
Recipe Category: Curry | Recipe Cuisine: Indian
Chapathi, Green Roti, Healthy, Roti, Spinach, Palak Palak Roti/ Spinach Chapathi, a healthy and tasty indian flat bread made from wheat flour and spinach puree.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Wheat flour - 2 cups
Spinach - 1 cup(tightly packed)
Green Chili - 1 
Cumin seed - 1/2 tsp
Salt to taste
Water as needed

Procedure

First let's blanch the spinach, bring a pot of water into boil and add the spinach, let it sit for 30- 40 secs.

Next immediately drain the spinach and run it under cold for 2 mins. Put the spinach into the mixer/blender jar along with green chili & cumin seeds, grind into smooth puree.

Take the wheat flour in a bowl, add enough salt, mix it well and then add the spinach puree.

Add little water in the mixie/blender jar, swirl it to remove the sticking puree to the jar and add into the flour and mix it well. If needed add more water and make a smooth,pilable dough.Let it rest for 10-15 mins.

Divide the dough into equal parts and roll them into smooth balls.Dust the working surface with flour and using rolling pin spread the dough into thin sheet.

Heat the tava and grease the tava with oil, place the rolled thin sheet on the tava and cook for 30-40 secs on one side, when you see the bubbles on the top, flip into other side and cook till the brown spots occurs. It may take another 30-40 secs.

Tasty, healthy & vibrant Spinach chapathi/ Palak Roti is ready.Serve it with you favorite curry. We had it with Kadai Vegetables.

Related : How to make Pol Roti/Srilankan Coconut Roti 

Related : How to make Spinach Murukku/ Palak Chakli

Notes:

• I have used baby spinach here, but you can use regular spinach too.
• Don't let the spinach in hot water for longer time, otherwise it loses the vibrant green color.
• The tava should be hot for soft and vibrant chapathi. For each chapathi, it shouldn't take more than 1&1/2 mins to cook.
• Without green chili also, you can make this chapathi.
• Cumin gives nice flavor to the chapathi but that also optional.
• The dough should be soft and pilable for soft chapathi. 
• With the same dough, you can make phulka too, refer here to make phulka.
  

Continue Reading »

Egg Kathi rolls | Mix Veggie Egg Wrap

Egg Kathi rolls, a simple wrap with egg and mixed veggie stuffing . I make them often for breakfast with the leftover chapathi from the previous night, it's a very good option for quick breakfast yet very delicious.But here in the recipe, i have prepared the  fresh dough and chapathi for the wrap. With fresh ones or with leftover chapathi, either way it tastes amazing.

For the dough, i have used equal amount of maida/all purpose flour and wheat flour. Maida/All purpose flour helps to roll the dough into thin sheets, but you can use wheat flour alone and it doesn't make much difference in taste. In addition to the cooked veggies and egg, i have added some raw onions and tomatoes in the wrap, as like the crunchiness from the raw onions and juiciness from the tomatoes,that makes the wrap even more delicious.

Egg Kathi Rolls

Preparation Time : 10 mins | Cooking Time : 20 mins | Makes : 4 
Recipe Category: Breakfast | Recipe Cuisine: Indian

Ingredients
*Mixed Vegetables - 1 cup
Onion - 1 
Eggs - 2
Turmeric powder - 1/4 tsp
Red chili powder - 1/2 tsp
Coriander powder - 1/2 tsp
Cumin powder - 1/4 tsp
Garam masala - 1/2 tsp
Salt - to taste
Cherry tomato - few(optional)
Oil - 1 tsp
Coriander leaves - few
Curd - 1/4 cup
For the dough
Maida- 1/2 cup
Wheat flour - 1/2 cup
Oil -1/2 tsp
Salt-to taste
*i have used cabbage, carrot,beans and capsicum

Procedure

Cut the vegetables and onions into thin stripes, heat a pan with oil, add onions and saute them till it becomes translucent.Add the carrots and beans and saute in the oil for 2 mins, then add the capsicum and cabbage.Add the spices(turmeric, chili,coriander,cumin powder and garam masala) & salt. Mix it well with the veggies and saute in the medium flame until the veggies are soft.Crack open the eggs and add into the veggies, stir them. Once the eggs are cooked, add the coriander leaves and switch off the flame.Stuffing is ready.Now for the dough, add the maida, wheat flour,salt and oil into bowl, mix well and then add water, knead well to form a dough. Cover it aside for 10 mins.Make 4 equal size balls from the dough and roll into thin sheets. Heat the tava and place the rolled sheets and cook on both sides. Do the same for the remaining dough.Now for the spread, take the curd in a bowl, add chopped coriander leaves and salt, mix it well until it becomes creamy. Keep some sliced onions and diced tomatoes ready .Take one chapathi, take a tbsp of curd mixture spread it evenly on it.Place the egg stuffing at one end,add few onions and tomatoes, squeeze some lemon juice.Roll the chapathi from one end tightly with the sides closed inwards.Cut & Serve.

Notes:

• Instead of using curd as sauce for spreading, you can use any of your favorite sauce like ketchup,mayonnaise.
• You can use tomato slices instead of cherry tomatoes. 
• If you're vegetarian, instead of eggs, you can used paneer, it works well. 
  

 Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#79

Continue Reading »

Triangle Paratha | Layered Paratha | Paratha Recipe

Triangle paratha, an easy layered paratha made with wheat flour. Compared to other layered paratha, this triangle paratha can be made quickly and the paratha is so flaky with all those layers.

I had tasted this paratha often in restaurants, but very rarely I make it at home.When I got bored of regular chapati / roti, it would make this. They are super soft and with simple curry it tastes awesome.

Why is it called Triangle Paratha ? 

Simply because of its triangle shape :-) 

Related : How to make Soft Chapati

Which brand of Atta flour am i using ?

I've been using ashirwad brands of Atta flour for all my rotis & paratha for years now. Atta flour is also a wheat flour but it's super fine compared to the wheat flour that is available all over North America stores. 

Though I have used wheat flour from local stores for plain roti and chapati, I prefer to use atta flour for all layered paratha for the best result.

Related : How to make Rumali Roti 

Tips to get the beautiful layers in Paratha?

• The dough should be soft and pliable, if the dough is too sticky, then the layers will merge and you won't get that beautiful layers after cooking the paratha. 
• Make sure to sprinkle some flour while folding the paratha. It will help to separate the layers well.
• Roll the paratha when you're ready to cook. Rolling and keeping the dough uncooked for a longer time also merge the layers. 
  

Related : How to make Mushroom Capsicum Masala

Triangle Paratha

Preparation Time : 30 mins | Cooking Time : 20 mins | Makes : 9 
Recipe Category: Paratha | Recipe Cuisine: Indian
Triangle Paratha, Layered Paratha, Triangle paratha, an easy layered paratha made with wheat flour.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Wheat Flour - 2 cups
Oil - 1 tsp + extra for rolling & cooking paratha
Salt - 1/2 tsp 
Water - 1 cup(approx)

Procedure

Take the flour and salt in a bowl & mix well, then add  1 tsp of oil to the flour and mix it well.Then add water little by little to make a pliable dough with hand.

Knead the dough for 2 mins and cover it with plate and keep aside for 30 mins. After 30 mins, make 9 equal sized ball from the dough. 

Dust the working counter with flour and take one ball of dough at a time and roll into thin sheets with the help of rolling pin.Using pastry brush, apply oil all over the sheets.

Once the oil is applied all over, sprinkle some flour &  then fold into half as shown below.

Now again fold the dough into  half and it look like triangle,then dust the flour on both sides of the dough.

And then gently roll into bigger triangle with rolling pin.In the mean time, heat the tawa. Once tawa is ready, grease it with oil & add the rolled paratha.

Apply some oil on the top and cook on both sides till the brown spots appears on the paratha.Remove it on the plate and do the same for the remaining dough.

Tasty & layered triangle paratha is ready.

Related : More Roti & Paratha Recipes

Related : How to make Lachha Paratha

Notes:

• Instead of oil, you can use ghee to brush the rolled sheets to enhance the taste & flavor.
• The dough shouldn't be sticky, otherwise the layers would merge and couldn't get separate layers after cooking.
• Keep the flame in medium for entire process.

See the layers,now it's time to dig in

Continue Reading »

Homemade Soft Chapati | How to make Soft Roti

Chapati, a soft Indian flat bread made from the wheat flour(also known as chapati flour / aata) and it's one of the common & staple flat bread in Indian households. Making chapati at home is super easy ! Chapati, roti and phulka all are made with the same ingredients like wheat flour, salt & water. The main distinction between one another is the cooking technique and in some places the names are easily interchangeable with one other.

Commonly, chapati is thinner than roti and oil is used to cook chapati. Roti is a bit thicker than chapati and usually cooked on stove top or oven without any oil. Phulkas are basically chapati cooked partially on tava and then placed over direct flame to puff up. 

Roti & phulkas became famous in South Indian after the arrival of many North Indian restaurants only.  Since i grew up in South Tamilnadu, i never heard about roti & phulka while growing, all we knew was only chapati, so i'm kind of inclined to that than the other two. It's one of the common bread that we used to make for any three meals of the day in my house.  For other variety of roti, check out here

How to make Soft Chapati?

• First the flour, it should be fine wheat flour. I like to use Ashrivad brand of wheat flour aka aata flour here in Canada and used the same when in US. But back home in India, the freshly ground wheat flour from the mill is usually used in our home. 
• The dough should be soft and pliable and at the same time non sticky. 
• The tava should be hot to make soft chapati and it takes less than 2 mins to cook a chapati on both sides.
• More time on tava makes the chapati harder.

Can i use the Whole wheat flour instead of Aata flour ?

Yes, you can use but the chapati is bit on hard side not as soft as made with aata flour.

Ok, now let's check out on how to make this famous indian flat bread, Chapati.

Related:How to make Roomali Roti/Thin roti

How to make Soft Chapati

Preparation Time : 20 mins | Cooking Time : 15 mins | Makes : 8 to 10 
Recipe Category: Roti | Recipe Cuisine: Indian Soft Chapati,Homemade Chapati,Chapati Recipe,Roti,soft roti,indian flat bread. Chapati, a soft indian flat bread made from wheat flour and it's one of the common & staple flat bread in Indian households.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients

Wheat Flour - 2 cup

Water - 1 cup (approx)

Salt - to taste( 1/2 tsp approx )

Oil - 2 tsp
* See the notes section for soft chapati

Procedure

Take the flour in a bowl, add salt and oil and mix it with flour well.

Now it looks like a crumble, then add water to the flour.

Mix it with your hand and gather it together as a single mass , now knead the dough well until the surface looks smooth. It may take 3 mins of kneading. Cover it with lid and set aside for minimum 15 mins.

Pinch medium lemon sized balls from the dough and roll it as smooth. Flour the rolling pin & surface well, take one ball of  dough and sprinkle with flour

Roll into thin disc using rolling pin and do the same for the all dough. Heat the tawa  & grease with oil.

Once the tawa gets hotter, add the rolled chapathi and apply oil on top too, once the top slightly bubbles up, flip it over and cook on other side. Remove it on plate when both sides have brown spots.

Serve it with your favorite side dish. 

Related:How to make Malai Kofta Curry

Related:Roti Varieties and side dishes

Notes:

• The dough should be pliable and smooth.
• I have used ashirvad wheat flour, it requires 1 cup of water for 2 cup of flour. The water quantity varies among the brands and home made flour.
• Try to add almost all water at once , it helps to make soft dough.
• Cooking chapati in high flame gives soft chapati even after it cool down.
• If your tawa is really hot, it may take only less than 2 mins to cook a chapati. 

Continue Reading »