Tomato Mint Roti

 

Servings: 5-6 parathas

Ingredients:

Content	Quantity	Comment
Tomatoes	2 medium
Coriander leaves	2-3 tbsp
Mint leaves	10 tbsp/Handful
Ginger	½ inch
Chaat masala	1-2 tbsp	Masala needs to be a bit strong but should cover the taste of tomatoes
Green chillies	2 small
Oil / Ghee	1 tsp + To cook
Rice flour	1 cup	More if required.
Salt	To taste
Turmeric powder	¼ tsp
Sugar	¼ tsp
Wheat Flour	For dusting

Method:

Roast the green chillies in a tsp of oil and set aside to cool.

Pulse the tomatoes twice. Add coriander leaves, mint leaves, ginger, chaat masala, green chillies, turmeric and grind it to a smooth paste.

In a heavy bottom pan, add the ground masala, salt and sugar and bring it to a boil. Once it starts boiling, add rice flour slowly and mix well to avoid any lumps. (The dough should not be very dry. So add flour in portions slowly). Take it off the heat and mix well. When it is just warm, make equal sized roundels and roll into roti’s.

       

       

                            

Cook on tawa on both sides using oil/ghee.

       

Serve hot/cold with curd and pickle.

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Masala Pumpkin Paratha

Servings: 10-12 parathas

Ingredients:

Content	Quantity	Comment
Pumpkin	1 small	Peeled and grated
Onion	1 medium	Peeled and quartered
Coriander leaves	1/4th cup	Chopped
Poppy seeds	1 tbsp
Water	To knead
Wheat flour	2 cups + For dusting
Salt	To taste
Turmeric	1/4th tsp
Chilli powder	½ tsp	More if you want more spice
Jeera powder	1-2 tbsp
Coriander powder	1-2 tbsp
Amchoor powder	1 tsp
Oil / Ghee	For cooking

Method:

Grind onion, coriander leaves, and poppy seeds to a smooth paste. Mix the ground masala with pumpkin, jeerapowder, amchoor powder, coriander powder, chilli powder, salt and wheat flour. Add water and knead it to a smooth dough. Set aside for 2 minutes.

       

       

Make equal sized roundels and roll into roti’s. Cook on tawa on both sides with ghee / oil.

     

Serve hot with curd and pickle.

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Palak ajwain paratha

Servings: 10-12 parathas

Ingredients:

Content	Quantity	Comment
Wheat flour	2 cups
Water	To knead
Ajwain / Om Kalu	1 tsp
Palak leaves	1 cup	Washed and chopped
Salt	To taste
Oil / Ghee	To cook

Method:

Mix wheat flour, salt, palak leaves, ajwain well. Add water and knead it to a soft dough. Set aside for 5 minutes.

       

Make equal sized roundels and roll into roti’s. Cook on both sides on a tawa with oil or ghee.

       

       

Serve hot with curd and pickle.

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