Avocado Chapati / Avocado Roti, a delicious, healthy and soft roti made from wheat flour and avocado. Making of this roti is as simple as the regular roti however it's so healthy, super soft and pairs great with any Indian curries or it can be used as wraps.

If you have too many ripened avocado at the same time and bored of eating as it as or as guacamole , then i highly recommend giving a try on these yummy roti.

Related : How to make Avocado Quesadilla with leftover Chapati

Avocados are a great source of healthy fat and eating them makes you feel full for a longer time. Including them regularly  in the diets gives a lot of health benefits according to science. So i have been including avocado in our diets frequently in the forms of salad, smoothies and rotis. 

Before moving on to the recipe, let's check out FAQs.

Does the colour of the avocado roti change after cooking?

No ! So far, i have kept this roti at room temperature for about 6 hours and it doesn't change its color.

Does the dough change its color when you keep it for a longer time? 

Yes ! The dough color starts to change after around 20 mins. So i highly recommend to make this dough when you're ready to make roti. However, after cooking, it won't be in dark brown color.

Can i add any other spices to it ?

Yes, of course. You can add chili powder as per your spice level and some garam masala for the flavor. Or you can squeeze a little bit of sriracha sauce while making dough. 

If you add more spices, then you don't even need side dish, a simple raita /yogurt would be enough

Ok, now let move on to the recipe. 

Avocado Chapati | Soft Avocado Roti

Preparation Time : 10 mins | Cooking Time : 20 mins | Serves : 12 
Recipe Category: Curry | Recipe Cuisine: Indian
Avocado Chapati, Soft Avocado Roti, Healthy roti Avocado Chapati / Avocado Roti, a delicious, healthy and soft roti made from wheat flour and avocado.

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

Ingredients

Wheat flour/Atta - 2 cups
Avocado - 1 
Lemon Juice - 1/2 tsp 
Salt - to taste
Water - as needed

Oil - for cooking the roti

Procedure

First, take an avocado , cut into half, remove the pit and scoop out the flesh into a bowl.

Mash the avocado well with masher/fork, add the lemon juice and salt.

Mix it all well together. Then add the wheat flour and mix it with the avocado mixture.

Next add the needed water and make a soft pliable dough. Divide the dough into golf sized ball. 

Roll into thin disc with rolling pin(if needed using flour for dusting while rolling). Heat the pan, grease it with little oil and then add the rolled dough, cook it on both till brown spots appear.

Tada, healthy and soft avocado roti is ready.

Related : How to make Rumali Roti

Notes:

• Dough colour tends to change after a while, so don't rest the dough for more than 15 mins.
• The proportion of wheat flour to avocado is purely up to your preference. You can add more or less of avocado for the given quantity.
• Instead of oil, butter or ghee can also be used for cooking the roti.

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Red Radish Paratha | Pink Radish Paratha

Red Radish Paratha, a delicious and healthy paratha made from wheat flour & grated red/pink radish. Though i already have had the mooli paratha/radish paratha recipe here, today's recipe is quite different from the one that i had shared previously. In today's recipe, the grated radish is mixed with the dough instead of making it as stuffed paratha, so it's super easy to make and even beginners in cooking can try this without any difficulties. 

Usually i buy small red radish to make stir fry and it tastes great with South Indian meals. The idea of making red radish paratha was in mind for a while, so I gave it a try a few months ago and it turned out so pretty and tasted delicious. Even since i have been using small red radish for this paratha but regular red/white radish can also be used in the same way. 

It's been more than 10 days since i have posted a recipe here, though i had the photos for quite a few recipes in hand, somehow i didn't find any motivation to write the recipe and post here. It's easy to succumb to your misery/sadness and being idle without doing anything. 

But it doesn't make anything better, so choose happiness and try to see at least one good thing in the bad situation and move on. So when i woke up today, i was determined to set aside my excuses and post this recipe. Hurray !!!  Finally here it is !! Ok, thank you for reading my rant. Now let's check out how to make this healthy radish paratha.

Red Radish Paratha

Preparation Time : 20 mins | Cooking Time : 20 mins | Makes : 10 
Recipe Category: Paratha | Recipe Cuisine: Indian
Red Radish Paratha,Paratha,Radish Paratha, Easy Paratha Red Radish Paratha, a delicious and healthy paratha made from wheat flour & grated red radish.

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

Ingredients
Wheat Flour - 2 cups
Red Radish - 10 to 12(small)
Cumin seed - 1 tsp
Coriander leaves - few
Salt - to taste
Water - as needed

Procedure

First trim the edges of the radish and grate them finely. Next add wheat flour, radish, finely chopped coriander leaves, cumin seed & salt. Mix it well.

Then add the water and make a soft dough. Let it aside for 10 mins. Next make golf sized balls. Dust the flour with flour and roll into thin disc with the help of rolling pin.

Heat the tava, grease with oil and add the rolled dough. When you start seeing small bubbles on the top, flip it over and cook till brown spots appear on both sides. 

Tasty and healthy Red radish parathas are ready. Serve it with your favorite curry, we had it with chana masala.

For more roti & paratha recipes, check out here
Notes:

• Grate the radish finely so it blends well with the dough.
• If radish leaves lot of water after grating, squeeze the excess water and add into the flour.
• Mix the radish with flour well and then add water little by little to make soft dough.
• Don't keep the dough for longer hours, it starts to become soggy because of radish nature.
• I haven't added any spices in this roti, but if you want add 1/2 tsp of red chili powder.

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Wheat Biscuits | Atta Biscuits

Wheat Biscuits, a crunchy mildly sweetened tea biscuits. It's one of the easiest biscuits to make in minutes with basic ingredients from the pantry. Ever since ST started working from home, i have been baking a lot of tea time snacks. In the past, a pack of store bought cookies would last for at least a month since we had tea time together only on weekends. 

But nowadays, all the snacks would happen to disappear like anything. So to keep it on the healthier side, i prefer homemade cookies so  experimenting a lot on cookies that go well with tea/chai and this wheat/aata biscuits is one of my successful bakes. It's very mildly sweetened and perfect for tea time. 

Years back, when we first returned from the US to India, we had no idea whether we're coming back or not, so i had bought a few things and one among them was 100 pieces of cookie cutter.  Unfortunately to this day, never get a chance to use them once.

Still having it safely somewhere in the loft at our place in India, one of the cons of moving frequently. Now that i'm baking cookies/biscuits a lot, looking for some cookie cutter set but still haven't found one to my liking.,so as of now i'm making only rectangular and round cookies :-) But you can use the cookie cutter for this cookies and cut into your favorite shapes. 

Ok, coming back to the recipe, here in the recipe i have used aata flour/ Indian wheat flour to make these biscuits, but i had tried these biscuits with whole wheat flour(that are available here in US/Canada local store) before, it also turned out good. So use whichever you prefer. Now let's check out how to make these delicious aata/wheat biscuits.  

Wheat Biscuits | Aata Biscuits

Preparation Time : 10 mins | Cooking Time : 15 mins | Serves : 20 small biscuits 
Recipe Category: Biscuits | Recipe Cuisine: Indian
Wheat Biscuits, Aata Biscuits, Cookies, Tea Biscuits, Indian Biscuits Wheat Biscuits, a crunchy mildly sweetened tea biscuits. It's one of the easiest biscuits to make in minutes with basic ingredients from the pantry.

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

Ingredients
Wheat flour/Atta - 3/4 cup
Powdered Sugar - 1/4 cup
Butter - 1/4 cup
Milk - 1 to 2  tbsp
Salt - 1/4 tsp
Baking soda - 1/4 tsp
Cardamom powder - 1/2 tsp

Procedure

Preheat the oven at 350 F. Take butter(should be at room temperature) and sugar in a bowl and whisk it well.

Next sieve the flour, salt, baking soda and cardamom powder into the butter and sugar mixture. Mix it well with your hand until it looks like a crumble.

Add a tbsp of milk at a time and make a soft dough. Transfer the dough on to the parchment paper.

Roll the dough into 1/4 inch thickness and cut into round shape using cutter or  use any lid like me.Gently transfer into the parchment lined baking tray. 

Prick the holes on the cookies using tooth pick and place the baking tray at the oven and bake it @350F for 15-18 mins.  

Once baked, the biscuits starts to get brown on the sides and on the back of the biscuits. Transfer the biscuits on to the wire rack and let it cool completely. Instead of rolling and cutting the dough using cookie cutter, you can simple make a small balls out of the dough and bake it like the last pic below.

Tasty and healthy Wheat Biscuits are ready !! Once it's completely cooled, store it in the airtight container to maintain crispiness. 

For more baking recipes, check out here.

Notes:

• Powdered sugar incorporate with the butter easily and quickly.
• No need to refrigerate the dough, you can bake them once the dough is ready
• Instead of cardamon powder, you can use vanilla extract also.

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Gothumai Dosai, a quick to make dosa with wheat flour and leftover dosa/idli batter. Whenever i have little dosa/idli batter left and it's not enough for us and also doesn't want to make anything elaborate, then my choice would be this wheat dosa or this rava dosa. 

As i have  the recipe for rava dosa with leftover dosa batter already(It's one of my popular recipe, if you haven't check it out yet, give it a try), today let check out on how to make this quick wheat dosa.

The recipe that i'm sharing today is the basic one without any tempering and spices. But like rava dosa recipe, you can add onion, ginger, chana dal, curry leaves & coriander leaves along with batter for more flavorful dosa. As you all know wheat flour makes slimy dosa, adding dosa batter helps to reduce the sliminess but not completely, so don't except super crispy dosa. 
  
For this wheat dosa, i had found that the non stick pan works better for evenly spreading the batter without clumping the batter than the iron dosa pan. Currently i don't have non stick pan, so used my iron dosa pan here. 

But if you have non stick dosa pan, definitely use those for thin crispy wheat dosa, had used them in the past and really loved it. Ok, now let's check out the recipe. For wheat dosa recipe without dosa batter, check out here    

Wheat Dosa with leftover Dosa Batter | Gothumai Dosai

Preparation Time : 5 mins | Cooking Time : 15 mins | Makes : 6 
Recipe Category: Dosa | Recipe Cuisine: Indian
Wheat Dosa, Gothumai Dosai, Dosa Recipe, Leftover dosa batter recipe,dosa recipe,dosai recipe, Gothumai Dosai/Wheat Dosa, a quick to make dosa with wheat flour and leftover dosa/idli batter.

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

Ingredients
Wheat flour - 1/2 cup
Dosa batter - 1/3 to 1/2 cup
Water - as needed
Salt -to taste
Oil - for making dosa

Procedure

Add wheat flour & salt in a bowl, mix it well, then add the water little by little and make a thick paste without lumps. Using whisk helps to avoid lumps.

Next add the dosa and mix it well. The batter should be in easily pourable consistency.Heat the dosa pan and pour a ladle full of batter and spread it even as quick as possible.

Drizzle some oil on the sides ,cook it till you see brown edges on the side and then flip the dosa and cook it on other side for a min or so. Then remove on to the plate.

Healthy & Tasty Gothumai Dosai is ready. Serve it with sambar & chutney. We had it with peanut chutney & kara chutney.

Related: More chutney recipes

Related : How to make Rava dosa with leftover dosa batter 

Notes:

• If your dosa batter is thin add 1/2 cup else 1/3 cup of dosa batter is enough.
• Make sure to spread the batter as quick as possible otherwise it's stick to the pan and make it hard to spread.
• For this dosa, non stick dosa pan works better than iron dosa pan.
• Keep the flame in medium helps to spread the dosa easily.
• Dosa batter already has salt, so add salt just enough for wheat flour.
  

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Rumali Roti , a extremely thin flat bread made from the combination of wheat flour and maida(all purpose flour). It's quite common flat bread in Indian sub continent. Rumal means handkerchief in many north indian language, since this roti is so thin to fold like handkerchief, it got the name "Rumali Roti". 

I have seen many videos on how to make rumali roti, the chefs in the videos literally flying the dough in air to stretch it as thin a possible and cook it on outer surface of the wok because of its size. But honestly i have no idea how it will be made in north indian households. 

At home, we can't fly the dough to stretch(at least for me),right?? So had been looking for easy way to make the thinnest roti. If you're making rumali roti at home regularly, let me know your tricks in comments section, would love to hear !!!

I had this idea for a while to layer the dough when rolling and cooking the roti and later separate the layers to make the thinnest roti. Tried it couple of times , after a few flops initially, the roti turned out as thin as handkerchief and you can literally fold as you like, now it's become one of the regular roti at my home. 

Glad that i can do justice for its name "Rumali Roti "!!!. With this simple trick, you can make rumali roti without flying the dough and do all the gimmicks. Trust me, this hack works like a charm every SINGLE time and if you haven't tried making the rumali roti at home, do give a try on this method, i'm sure that you would be glad with the output. 

Now it's been more than a month since ST started working from home and for these days i have also been so active in blogging since i'm cooking 3 times a day continuously and have lot of time to shoot pictures unlike before where i usually finished off my cooking before 7.30 in the morning and hardly had any time to shoot pictures in the week day. 

Other than going for walking in the evening(if weather permits) and grocery shopping once in a week, we hardly go outside of the house in these days. All the grocery stores here take at most precautionary steps to stop the spread of virus. Every week after returned from grocery shopping, can't help but feeling overwhelmed by the hard work from all front line workers. In front of all that hard work, our lockdown inside house seems nothing and it's a privilege actually. 

Last week end, we went to bulk barn store( a store for nuts & baking stuff, usually allow individual to scoop out the needed from the large container) and all the customers were provided with personal shoppers, he/she would scoop things for us. Usually we roam around the shop and pick the things we needed, but this time i regret for not preparing the list, that would be easy for us to let them know what we needed. 

Since we're not used to ask some one to do our work in the grocery shop, it's kind of feel odd, but totally appreciate their efforts and hard work to keep the business going and help the needed. Ok, enough with my grocery shopping experience, let remind ourself that we're living the history now !! With that thought, will check out the recipe for rumali roti.  

Rumali Roti | Roomali Roti

Preparation Time : 30 mins | Cooking Time : 20 mins | Serves : 3 
Recipe Category: Roti | Recipe Cuisine: Indian
Rumali Roti,Roomali Roti, Roti,Thin Rotti,Home made, How to make rumali roti Rumali Roti , a extremely thin flat bread made from the combination of wheat flour and maida. Rumal means handkerchief in many north indian language, since this roti is so thin to fold like handkerchief, it got the name "Rumali Roti". .

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

Ingredients
Wheat flour - 1 & 1/2 cup
All purpose flour/Maida - 1/2 cup
Salt - to taste
Oil - 1 tsp + more for cooking
Water - as needed.

Procedure

Take wheat flour, all purpose flour and salt in a bowl, mix it all well together and then add water little by little and make a soft smooth dough.

Next add 1 tsp of oil and  add knead until the dough is soft and pliable. Cover the dough and let it aside for 30 mins.

Take a regular roti size(lemon size) dough and divide into two and make a smooth ball. Do the same of all the dough.

Take a tbsp of oil in a plate, flatten a dough and dip it in the oil on one side and place it on working surface and sprinkle generous amount of flour.

Take an another dough, dip it in flour and place it on the oil dipped dough and start rolling the roti as usual with rolling pin. If needed dust some flour for rolling.

Heat the tava and grease it with oil and add the rolled roti dough and cook it on both sides until golden brown spots appear on both sides.

Remove from the heat, now you can peel the layers easily just like shown in below pic.

That's it, thinnest homemade rumali roti is ready to serve. 

Related : How to make Lachha Paratha

Look how thin it is !!! 

Notes:

• Apply oil and flour generously on the dough, it helps to separate the layers of  the roti easily later.
• At first when you start rolling the stacked dough it seems like they are not stick together and keep sliding from one another, but be consistent and rolling as regular roti, it stick together in a while and will be easy to roll like regular roti
• In this method you no need to put any effort to roll it thin, roll as thick as regular chapathi/roti, the end roti would be half as thickness as the rolled roti.
• This roti can be made with wheat flour alone, but for more elasticity, little amount of maida is used.
  

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