Methi Tepla

Thanks to my friend Shivani which gave me this recipe over a quick phone conversation.I modified this recipe a little bit
The interesting aspect is that "freshly prepared masala powder" is used here.Iam sure kids will love this teplas

Ingredients

Part 1 - Masala Powder

• Coriander seeds / powder - 1/2 teaspoon
• Cumin seeds / Jeera - 3/4 teaspoon
• Ajwain / Omam - 1/2 teaspoon
• Sesame seeds / Ellu - 1 teaspoon
• Turmeric - 1/4 teaspoon

Dry roast each and every item separately (except turmeric),Cool and grind it to a fine powder in a mixer.Add turmeric to it and mix it

Part 2 - Methi Teplas

• Wheat flour - 2 cups + little for dusting
• Methi leaves - 1 cup (chopped)
• Chilly Powder - 1 teaspoon
• Masala Powder - prepared in "Part 1"
• Salt - 1 teaspoon
• Sugar - 1/2 teaspoon (optional)
• Curd - 1/2 cup
• Water - as needed
• Oil - little
• Ghee or oil - for cooking

Method

Step 1

• In a broad basin take chopped methi leaves, wheat flour .Add masala powder, chilly powder and salt to it .Mix it well
• Add curd and mix it with your fingers.It looks like bread crumbs
• Slowly add about 1/2 cup of water and knead the dough
• Finally put little oil over the kneaded dough
• Keep it closed for about 1/2 hour

Step 2 - Methi Teplas

• Heat a tawa
• Meanwhile pluck out small balls from the dough
• Roll out each and every ball using a rolling pin.Use wheat flour while doing so
• Cook the teplas on both the sides.Add ghee / oil  around the Tepla while cooking
• Methi Teplas are ready.It stays soft till 3 days

It can be served with dhal / picke or curd

Aloo Paratha Version 2 / Grated Aloo Roti

This is a simplified version of Aloo Paratha which I learnt from a TV Show.I have already explained
Stuffed Aloo Paratha in which boiled potato is mashed and stuffed inside roti.Here we are going to grate boiled potato and knead along with wheat and spices
Come on let's go the recipe

Ingredients

• Whole wheat flour / atta - 1 cup
• Potato - 1 big sized
• Kashmiri chilly powder - 1 teaspoon
• Cumin / jeera powder - little
• Coriander powder - 1/2 teaspoon
• Turmeric - little
• Salt - 3/4 teaspoon
• Coriander leaves - finely chopped little
• Water - little for kneading dough
• Oil / Ghee - 1 teaspoon
• Oil / Ghee / Butter - for cooking

Method

• Boil potato / pressure cook for 2 whisltes.Just 3/4th boiling is enough
• Peel the skin and grate it

• Add all spice powders and salt to grated potato

• Take wheat flour in a broad basin and to it add grated potato along with spices.Mix well with your fingers first

• Add finely chopped coriander leaves and mix again
• Now sprinkle water little by little and knead the dough.Smear with oil / ghee.Allow it to rest for 30 minutes

• Heat a tawa and in the meanwhile pinch out equal sized balls from the dough
• Roll out each and every ball into a thin roti

• Add this to pre heated tawa

• After a minute or so turn it over to the other side
• Now add 1/2 teaspoon of oil / ghee / butter and cook well on both the sides

Hot Aloo Roti / Paratha is ready.Serve with sauce

Oats Roti

Just like making usual rotis only.Here we incorporate oats powder and some spices.But then rolling is little tricky

Ingredients

• Atta / wheat flour - 1 cup + little for dusting
• Oats flour / powdered oats - 3/4 cup
• Salt - little

• Coriander leaves - little
• Green chillies - 1 or 2 (finely chopped)
• Water - for kneading

Method

Step 1 - Dough Preparation

• In a wide bowl take both the flours put salt and mix well
• Add chopped coriander leaves, green chillies to it and mix well again

• Sprinkle water little by little and knead the dough

• Leave it for about 20 minutes

Step 2 - Oats Roti

• Heat a tawa
• Meanwhile pinch out equal sized balls from the dough

• Roll out each and every ball into a thin roti..Rolling will be little difficult and you might not perfect round shape

• Add this to pre heated tawa

• After a minute you will see bubbles appearing 

• Turn it over to the other side

Serve with pickle and Frozen Peas Raitha

Ghee Paratha / Sada Paratha / Basic Paratha / Plain Parata

I would even call this as "Kid'a Paratha" because it is made out of ghee / butter
This is the basic paratha version.You can simply serve with dhal, curd and pickle also
This is an extension of Tawa Phulka.I normally make it for my son after finishing phulkas for us

Ingredients

• Atta / Wheat Flour / Multigrain Flour - 2 cups or more
• Luke warm water - 1 cup (approximately)
• Salt - little
• Ghee / Butter - spreading and cooking
• Garam masala - optional

Method

Step 1 - Kneading Dough

• Knead the dough as per the step by step instructions given in Kneading Roti Dough
• Smear it with 1 teaspoon of ghee after kneading it
• Cover it and leave it for 30 minutes

Step 2- Making Parathas

• Heat a tawa - non stick / iron
• Meanwhile take a portion of the dough and roll it cylindrical

• Pluck out small equal sized balls from this 

• Take one ball at a time and flatten it with palm.Dust it with Atta
• Roll it out into a thin roti using a rolling pin.Sprinkle little atta while rolling
• Apply about 1/2 teaspoon of ghee / butter and sprinkle a pinch of garam masala if needed

• Start rolling like a mat as seen in the pic below

• Then roll it again in a circular form.See the pic below

• Flatten it with your palm .Dust it in flour and roll into into roti / paratha.See the distinct layers in the pic below

• Add this rolled paratha to pre heated tawa

• Once bubbles start appearing turn it over to the other side and put 1 teaspoon of ghee

• Turn on the other side again and smear with ghee / butter.Take it out after 30 seconds

Enjoy this delicious hot paratha

Tawa Phulka / Roti

Phulkas means "Puffed Roti" and are made in open flame / fire but it can be done on a Tawa incase if we are using an Induction Stove or Electrical Gas Stove
Look out for making Phulkas in open flame in this link Phulkas

Ingredients

• Whole Wheat Flour / Multigrain Wheat Flour - 2 cups + little for rolling / dusting
• Water - around 3/4 cup (rough estimation only)
• Salt - 1 teaspoon or more
• Butter - for greasing (only for Kids)

Method

Step 1 - Preparing dough

• Knead the dough as per the instructions given in Kneading Roti Dough
• Let the dough rest for 20 - 30 minutes

Step 2 - Phulkas

• Heat a tawa - non stick / iron
• Meanwhile take a portion of the dough and roll it cylindrical

• Pluck out small equal sized balls from this 

• Take one ball at a time and flatten it with palm.Dust it with Atta
• Roll it out into a thin roti using a rolling pin.Sprinkle little atta while rolling

• Transfer this into pre heated tawa.Within a minute small bubbles will start appearing as seen in the picture below

• Turn it on to the other side carefully.I use my hands only no ladle but you can using ladle also

• Now use a napkin cloth and slightly press the roti in circular motion

• Roti will puff up as seen 

This is Tawa Phulka.Serve hot with any side dish

You may grease with butter while giving it to children