Cooking Masala Bread Recipes

ALOO PARANTHA ( POTATO STUFF PARANTHA  

Preparation time: 10 minutes Cooking time: 20 minutes  Makes  4 Parantha s.

INGREDIENTS:For Dough

1        cup whole-wheat flour

2        1/8 teaspoon salt

3        1/2 cup  water (Use as needed)

4        1/4 cup whole-wheat flour for rolling

FOR POTATO FILLING

§  2 medium potatoes

§  1/4 teaspoon salt

§  1 teaspoon fennal seeds

§  1 chopped green chili,ginger.garlic

§  2 tablespoons chopped cilantro (green coriander)

§  1/2 teaspoon COOKING MASALA garam masala (optional)

§  1/4 cup whole-wheat flour for rolling

§  Oil to cook

METHOD:

1.       Mix flour, salt, and water to make soft dough, adding water as needed. Knead the dough for about one minute on a lightly greased surface to make it smooth and pliable. Cover the dough with a damp cloth and set aside at least ten minutes.

2.       Boil 2 medium potatoes until tender.Once cooked, drain the water and let the potatoes cool down.  Note: Do not cool the potatoes under running water, as they will absorb the water and come out too soft.Once the potatoes are cool enough to handle, peel and mash them.

3.       Add green chilies, cilantro,garlic,ginger , Fennal   seeds, garam masala, and salt to mashed potatoes. Mix well .

4.       Divide the dough into four equal parts. Make smooth balls and press flat.

5.       Before  rolling the dough  press both sides of the ball on a dry floured surface to make them easy to roll.Roll paranthas three-inch-diameter circle.  Place a filling mixer in the center. Pull the edges of the dough to wrap it around the potato filling.  Repeat to make all four balls.

6.       Roll to form a six-inch-diameter circle. Use just enough dry flour to roll the parantha , as too much flour will make them dry. If the dough sticks to the rolling pin or rolling surface, lightly dust the parantha with dry flour.

7.       Heat an flat oven or heavy skillet on medium high heat. To test, sprinkle a few drops of water on the skillet. If the water sizzles right away, the skillet is ready.

8.       Place the one parantha into the skillet. When the parantha start to change color and start puffing flip it over. There will be some golden brown spots. Put some oil with the help of spoon on the surface of parantha

9.       Flip again after a few seconds. Using a flat spatula, press lightly on the puffed parts of the parantha. This will help the parantha puff up. Again put some oil other side of parantha Flip the parantha  again, until it has light golden-brown spots on both sides.

10.   Repeat the same process for remaining parantha . Butter the parantha , the side that is facing the skillet.

11.   Place the parantha s in a container lined with a paper towel. Cover the container after each parantha .

12.   Enjoy parantha s with various chutney and curd.

GOBHI PARANTHA

Preparation time: 10 minutes Cooking time: 20 minutes  Makes  4 Parantha s.

INGREDIENTS:

For Dough

1        cup whole-wheat flour

2        1/8 teaspoon salt

3        1/2 cup  water (Use as needed)

4        1/4 cup whole-wheat flour for rolling

FOR FILLING

§  2 medium finely grated Gobhi Qualiflower

§  1/4 teaspoon salt

§  1 teaspoon fennal seeds

§  1 chopped green chili,ginger.garlic

§  2 tablespoons chopped cilantro (green coriander)

§  1/2 teaspoon COOKING MASALA garam masala (optional)

§  1/4 cup whole-wheat flour for rolling

§  Oil to cook

METHOD:

1.       Mix flour, salt, and water to make soft dough, adding water as needed. Knead the dough for about one minute on a lightly greased surface to make it smooth and pliable. Cover the dough with a damp cloth and set aside at least ten minutes.

2.       Take grated gobhi, drain the water.

3.       Add green chilies, cilantro,garlic,ginger , Fennal   seeds, garam masala, and salt to gobhi. Mix well .

4.       Divide the dough into four equal parts. Make smooth balls and press flat.

5.       Before  rolling the dough  press both sides of the ball on a dry floured surface to make them easy to roll.Roll paranthas three-inch-diameter circle.  Place a filling mixer in the center. Pull the edges of the dough to wrap it around the potato filling.  Repeat to make all four balls.

6.       Roll to form a six-inch-diameter circle. Use just enough dry flour to roll the parantha , as too much flour will make them dry. If the dough sticks to the rolling pin or rolling surface, lightly dust the parantha with dry flour.

7.       Heat an flat oven or heavy skillet on medium high heat. To test, sprinkle a few drops of water on the skillet. If the water sizzles right away, the skillet is ready.

8.       Place the one parantha into the skillet. When the parantha start to change color and start puffing flip it over. There will be some golden brown spots. Put some oil with the help of spoon on the surface of parantha

9.       Flip again after a few seconds. Using a flat spatula, press lightly on the puffed parts of the parantha. This will help the parantha puff up. Again put some oil other side of parantha Flip the parantha  again, until it has light golden-brown spots on both sides.

10.   Repeat the same process for remaining parantha . Butter the parantha , the side that is facing the skillet.

11.   Place the parantha s in a container lined with a paper towel. Cover the container after each parantha .

12.   Enjoy parantha s with various chutney and curd.

ROTI( CHAPATI )

Preparation time: 10 minutes Cooking time: 10 minutes  Makes  4 Rotis.

INGREDIENTS:

§  1 cup whole-wheat flour

§  1/8 teaspoon salt

§  1/2 cup lukewarm water (Use as needed)

§  2 teaspoons ghee (clear butter)

§  1/4 cup whole-wheat flour for rolling

METHOD:

1.       Mix flour, salt, and water to make soft dough, adding water as needed. Knead the dough for about one minute on a lightly greased surface to make it smooth and pliable. Cover the dough with a damp cloth and set aside at least ten minutes.

2.       Add some oil while doughing as it will make rotis crispy.

3.       Divide the dough into four equal parts. Make smooth balls and press flat.

4.       Before  rolling the roti press both sides of the ball on a dry floured surface to make them easy to roll.

5.       Roll to form a six-inch-diameter circle. Use just enough dry flour to roll the roti, as too much flour will make them dry. If the dough sticks to the rolling pin or rolling surface, lightly dust the rotis with dry flour.

6.       Heat an flat oven or heavy skillet on medium high heat. To test, sprinkle a few drops of water on the skillet. If the water sizzles right away, the skillet is ready.

7.       Place the one roti into the skillet. When the roti start to change color and start puffing flip it over. There will be some golden brown spots.

8.       Flip again after a few seconds. Using a flat spatula, press lightly on the puffed parts of the roti. This will help the roti puff up. Flip the roti again, until it has light golden-brown spots on both sides.

9.       Repeat the same process for remaining roties. Butter the roti, the side that is facing the skillet.

10.   Place the rotis in a container lined with a paper towel. Cover the container after each roti.

11.   Enjoy rotis with various curries.

                           

POORI

Preparation time: 10 minutes Cooking time: 10 minutes  Makes  8 Puri.

INGREDIENTS:

1 cup whole-wheat flour,1/8 teaspoon salt,1/2 cup lukewarm water (Use as needed),2 teaspoons ghee (clear butter)

1/4 cup whole-wheat flour for rolling,Oil to deep fried puris

METHOD:

Mix flour, salt, and water to make soft dough, adding water as needed. Knead the dough for about one minute on a lightly greased surface to make it smooth and pliable. Cover the dough with a damp cloth and set aside at least ten minutes.

Add some oil while doughing as it will make puris crispy.Divide the dough into Eight equal parts. Make smooth balls and press flat.Before  rolling the puri press both sides of the ball on a dry floured surface to make them easy to roll.

Roll to form a 3-inch-diameter circle. Heat the oil in a big pot.Put rolled puris in hot oil one by one.Just after putting puris in oil turn them and press gently with spatula which would puff the puri.

Turn again the puri and when it turns little brown take them out from oil.

Enjoy puri with different sauces.

Garlic -Naan

Preparation time: 10 minutes Cooking time: 20 minutes  Makes  3 People.

INGREDIENTS:

·         1  cups All Purpose Flour / Maida

·         A  pinch of Baking Soda

·            pinch Baking Powder

·         ½  tsp Salt

·         2 tbsp Yogurt, lime juice 10 drops

Garlic and coriender leafes in small cut size

Method

·         Sieve maida, baking powder, baking soda, in a deep bowl. To that add salt, ,mix and then add  yogurt and combine together well.

·         Add water and start to knead the dough. Make very soft dough . Add lime juice. Put llittle oil  arround  dough.

·         cover dough with wet cloth or paper towel, cover with lid and keep in warm place for 4 to 6 hours.

·         After 4 hours dough will rise and will almost double in size.

·         Now sprinkle some dry flour over dough and combine dough in 5 to 6 small balls.

·         Dust some dry flour on rolling board, take ball and stretch out from all the sides, you may also make use of rolling pin and roll like paratha or roti. Stick garlic and coriender pcs on naan and roll one more time.

·         Now either bake in oven at highet temperature or roast from both the sides on skillet till it gets light golden spots.

·         Then place cooling rack and place naan over it and again roast from both the sides on direct heat. If you have a flame gas stove, you may roast it directly on flame.

·         Top up with a dallop of butter!