ROTIS - SHEERMAL
Ingredients Quantity Refined flour (maida) 2 cups Salt to taste Sugar 2 tsps Milk cup + 3 tbsps Saffron 8-10 strands Kewra essence 2-3 drops Desi ghee cup Butter as required Method of preparation 1. Take refined flour and salt in a bowl. Add sugar to three fourth cup of milk and heat till sugar melts. Grease a tray. Dissolve saffron in three tablespoons of warmed milk. 2. Add the warm sweetened milk to the flour and mix. Add a little kewra essence and knead into a soft dough. Cover and rest the dough for a while. 3. Melt ghee, add it to the dough and knead again till all the ghee is well incorporated into the dough. Rest the dough for half an hour. 4. Preheat oven to 200C. Divide the dough into lemon sized portions. Roll out each portion into a roti of about four inch diameter. Place them on the greased tray and prick all over with a fork. 5. Place the tray in the oven and bake at 200C for five minutes. Take the tray out and brush the rotis with saffron milk. Put the tray back in the oven and bake till crisp for about three to four minutes. You can serve it hot with a dollop of butter.
ROTIS - MOOLI KA PARANTHA
Ingredients Quantity Whole wheat flour (atta) 3 cups + for dusting Radishes (mooli) (grated) 2 medium sized Salt to taste Ghee 2 tbsps Red chilli powder tsp Asafoetida a pinch Carom seeds (ajwain)(crushed) tsp Green chillies (chopped) 2 Fresh coriander leaves (chopped) 2 tbsps Radish leaves (chopped) 2 Oil to shallow fry Spring onion (chopped)(optional) 2 Spring onion greens (chopped)(optional) 1 stalk Method of preparation 1. Squeeze out extra juice from grated moolis. Reserve the juice. 2. Mix together atta and salt to taste. Rub in two tablespoons of ghee. Add the reserved juice of moolis and knead into a stiff dough. Add water if necessary. Cover and rest it for fifteen minutes. 3. Mix grated mooli, red chilli powder, asafoetida, carom seeds, green chillies, coriander leaves, mooli leaves and salt (was salt added to the mixture or to each individual portion of the filling). Mix well. 4. Divide the dough into eight equal portions. Flatten each portion, keeping the edges thinner than the centre. Place a portion of the filling in the centre and gather the edges and roll into a ball. Press slightly and rest for five minutes. 5. Roll out into a paratha. 6. Heat a tawa. Place paratha on the tawa. Turn over drizzle a little oil. Turn over again and drizzle a little oil on the other side too. Roast till both sides are golden and crisp on the outside. Similarly prepare the remaining parathas. 7. Serve hot.
ROTIS - MISSI ROTI
Ingredients Quantity Gram flour (besan) 2 cups Whole wheat flour (atta) cup Cumin seeds tsp Carom seeds (ajwain) tsp Peppercorns 5-6 Dry pomegranate seeds (anardana) 1 tbsp Green chillies (chopped) 3 Onion (chopped) 1 medium sized Salt to taste Turmeric powder tsp Fresh coriander leaves (chopped) 2 tbsps Oil 1 tbsp + for greasing Butter as required Method of preparation 1. Take gram flour and whole wheat flour in a bowl. 2. Roast cumin seeds, carom seeds, peppercorns and dry pomegranate seeds. Pound them to a powder. 3. Add green chillies, onion, salt, turmeric powder, coriander leaves and mix well. Add sufficient water and knead. Add one tablespoon of oil and the pounded spice powder and knead into a dough. Cover and rest the dough for about fifteen minutes. 4. Divide into sixteen equal portions and roll into balls. Further roll each portion into a roti. 5. Heat a tawa and roast the rotis with a little oil till both sides are well done. 6. Serve hot with a dollop of butter.
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