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Punjabi Breads (Roti)
Amritsari Bhature

Instructions :
Sieve the flour properly.
Put the sugar and yeast in 1 teacup of warm water and mix till the yeast gets dissolves. Cover and leave for 5 to 7 minutes till the mixture is full of froth.
Put this liquid along with the curds, ghee and salt to the flour. Put some warm water to make a soft dough.
Knead the dough for 6 to 7 minutes.
Keep the dough in a wet cloth for 30 minutes. Knead for 1 minute.
Divide the dough into 20 parts. Apply a little ghee and roll out puris.
Deep fry the puris in oil.
Ready to serve.
INGREDIENTS

500 grams maida
1½ tsp sugar
20 grams fresh yeast or 2 tsp dry yeast
2 tbsp fresh curds
25 grams ghee or margarine or butter
1 tsp salt
Oil for deep frying
INGREDIENTS

2 cups plain white flour
1/2 teaspoon salt
2/d cup warm water
2 3 tablespoons margarine for cooking

Filling:
1 cup finely grated cauliflower
2 teaspoons finely grated fresh ginger
1 teaspoon salt
1 teaspoon curry powder
and chili powder to taste, optional

Alu wala Parantha (Potatoes  parantha)

 

Instructions:

Sift flour with salt. Slowly add water. Mix well. Make a stiff dough. Cover with a damp cloth for 20 minutes. Boil potatoes, peel and mash. Add salt, onion, pepper and coriander. Mix well. Divide into 8 portions. Knead dough well until smooth and pliable. Divide into 6 round balls. Flatten each ball slightly. Put one portion of filling in centre. Close up completely. Shape into round balls again. Roll out each ball on a lightly floured board into a round disk 6" (15 cm) diameter. Cook one at a time on a hot griddle over medium heat. Put about 1 or 2 tbsp ghee around the edge. Turn gently. Cook until sides turn golden brown in colour. Serve with yogurt.

INGREDIENTS

 

2 cup flour, whole wheat salt water for mixing

1 ghee; or oil for shallow frying

For filling:

4 medium potatoes

1 small onion; grated salt pepper

1 teaspoon coriander leaves; chopped

Gobi Wala Parantha

 

Instructions:

Mix flour and salt together in a large bowl. add the water all at once and knead hard for 10 minutes. Dough should be firm but pliable. Cover and leave for at least 30 minutes. Divide dough into 8 equal portions and roll each into a ball. Flatten out to a circle about 10 cm (4 inches) in diameter, put a spoonful of filling in the middle of each and draw ends together, pinching them firmly to join. Flatten between the hands to a round shape. On a lightly floured board roll out very lightly and carefully to a circle the size of a breakfast plate. Do not press too hard on the rolling pin or the filling will break through the dough.

If this does happen take a small piece of dough, press flat and place it over the break. Roll gently to join. When all the parathas are filled and ready to cook, heat a heavy griddle or thick, heavy frying pan until very hot. Melt the margarine in a small saucepan and have it within easy reach. Put a teaspoon of melted margarine on the griddle, spread it with a frying slice and put a paratha on it. Spread another small teaspoon of melted margarine on top of the paratha.

Turn the paratha over and cook other side, pressing gently with frying slice. Paratha should be cooked until nicely golden on both sides. Serve at once. Filling: Prepare filling only when ready to use it. Combine all the ingredients in a bowl and mix well. Use only the tender flower heads of the cauliflower and make sure there are no large pieces, for these will make the parathas difficult to roll out.

 

  

 

Paneer Wala Parantha   

 

Instructions:

Make dough with the atta and water. Keep aside.

Mix the paneer and other ingredients in a mixing bowl for the filling..

Take a pingpong ball size dough and divide it into two smaller balls.

Roll each ball into a 5 inches diameter roti.

Spread the filling on the first roti

Sprinkle some salt on the filling nd then put the second roti on top and press lightly on the edges to seal it.

Roll it slightly with the rolling pin again to make it even.

Cook on a pre-heated Tawa (flat griddle plate).

When on side is cooked turn it and smear half tablespoon oil or butter.

When the other side is cooked and turn it , now smear some oil or butter on this side as well.

You might have to turn it again to cook it more ( no need to apply more oil or butter now)

Both sides should end up golden brown.

Serve hot.

INGREDIENTS

 

100 gms Paneer (grated)

1 finely chopped Onion

Coriander leaves finely chopped

Ginger paste or grated ginger 1 tbsp

1 or 2 green Chilies (finely chopped)

Salt Red Chili powder and Garam masala as per taste.

1/2 tsp. Ajwain (optional)

Butter / Oil for frying

For the cover:

Atta Whole wheat flour 2 cups

water 1 cup  

Missi Roti

 

Instructions:

Heat a pan and dry roast Anardana, Jeera and Kali Mirch.

Once they start releasing the aromatic flavours,remove them from the pan.

Let them cool down and once cooled crush them in a mortal and pestle.

Take a mixing bowl and take the Besan and Atta and mix well.

Add Green chillies, chopped onion, salt, Haldi and red chilli powder.

Add some water ( the water is best added a little at a time while kneading)

Now add a teaspoon of oil in the dough and also add the spices which you dry roasted and crushed them ( step 3)

Knead this into the dough. (Add more water as required during the kneading process)

Cover and rest the dough for about 15 minutes.

Divide this dough into equal portions and roll into balls ( should yield 12 to 16 balls)

Now you are ready to make the Roti.

Roll this ball using a rolling pin, you can dab some dry Atta on this ball ( it is called the Peda) to avoid sticking. to the surface.

Heat a tawa and put the roti which you have rolled on the Tawa, let one side cook and then turn the side, apply some oil or Ghee or Butter on the cooked side.

Once the other side gets cooked turn it again and now apply the oil or Ghee or Butter on this side as well.

You may have to turn the sides again to cook both sides well ( until little dark brown spots appear on the roti)

 

 

INGREDIENTS

 

Besan ( Gram Flour ) 2 cups

Atta ( Whole Wheat Flour) 3/4 cup

Onion 1 ( Medium ) chopped finely

Haldi ( Turmeric Powder ) 1/2 teaspoon

Fresh Coriander ( Chopped) 1/2 cup

Anardana ( Dried Pomegranate Seeds) 1 tbsp ( slightly crushed)

Chat Masala 1 teaspoon ( optional)

Red Chilli Powder 1/2 Teaspoon

Jeera ( Cumin Seeds) 1 teaspoon

Kali Mirch ( Peppercorns) 1 teaspoon

Cooking oil 2 tablespoons

Water 1/2 jug for kneading the dough.