Skip to main content

SOFT ROTI ( SOFT BREAD)





Ingredients:
 
Whole wheat flour 2 cupsSalt 2 pinch
Extra flour for rolling
                     
Preparation:    

Add the salt to the wheat flour. Make a small hole in the middle of the 
flour and pour 1 cup of water and start kneading . Knead to 
make a soft dough.  Cover with a moist cloth and keep aside 
for 15 to 20 minutes. Divide it into equal size balls, about 
1 1/2 inches in diameter. Flatten the balls with a rolling pin into round discs approximately 6 to 7 inches in diameter.
Heat the "tava" . Now put the roti on a hot tawa.
first cook one side. it should be less than half cooked or 
one-fourth cooked turn and cook the other side. this should be 
a little bit more cooked than the first side.now small bubbles 
start forming on the roti that means it is getting cooked.O
nce the bubbles visible the roti is ready to put direct on 
fire or you may use roti grill.
Now hold the roti with a grill and keep the first side which 
was cooked, directly on fire. the roti will start to puff.
Turn and keep the other side on fire. the roti will puff more. 
avoid burning the rotis and also don’t overdo it as roti will 
not be soft and will become crisp and hard like papads.
Serve hot if you cannot serve them hot, then you can keep them in 
a casserole with
wrap them up in a kitchen towel.Like this method you 
may keep them soft for a long time.

Popular posts from this blog

Fula kobi kukuli macha rai

  Ingredients.... . Cauliflower florets  . Kokali fish ( anchovy) Turmeric powder  .Salt - to taste Garlic cloves - 6 .Green chilies - 2 pierced  .Mustard seeds - 2 tbsp Cumin seeds - 1 tbsp .Saunf - 1 tbsp .Water - 2 cups Mustard oil - 5 tbs Onion -1 sliced .Nigella seeds - 1 tsp. Or panch foran .Tomato - 1 into squares  . Mustard oil  Salt to taste  Preparations...... Marinate the fish with little turmeric powder and salt. Keep aside. Marinate the florets with salt and turmeric powder. Keep aside. Blend onion, garlic, cumin  and saunf seeds, mustard seeds, salt and half cup of water to a smooth paste. Keep aside. Fry anchovies and cauliflower florets separately. Keep aside. Heat mustard oil in a kadhai, add sliced onion fry until light brown, make a gap between and add nigella seeds when start to pop-up add mustard paste, turmeric powder and tomatoes and half cup of water. Cook until the excess water is evaporated and oil is released. This would...
Read more

Sukhila Ghanta Tarkari

Sukhila Ghanta Tarkari Ingredients: 1 Bowl Cauliflower Florets      ( Large size florets) 2 onion sliced 2 Tomato chopped 1 tsp GG Paste 1 tsp Curry masala powder 1 tsp Garam masala powder ½ tsp Termeric powder ½ tsp Red Chilly powder 1 tbsp Cashew Paste Preparations: Take a mixing bowl along with cauliflower florets add ½ tsp Termeric powder and ½ tsp salt toss to combine all ingredients very nicely. Keep this for 10 minutes in a colander to remove excess water but do not waste these water .we use this in curry preparation. Now after 10 minutes deep fry all cauliflower florets till light brown. Remove in a dry plate and keep aside. Heat kadhai along with oil, add onions fry till brown add tomatoes fry for a while ,add GG paste,and all dry spices fry till the fragrance out ,add little water with cashew paste stir and cook till oils seperate . Now chop large cauliflower florets into small chunks add all chunks to the curry stir well and remove f...
Read more

Methi saga dali tadka

 The addition of fresh fenugreek, along with some onions, garlic, tomatoes, and lemon juice, gives the chana dal a tangy flavor that makes it incredibly delightful. Your senses will be delighted by this curry's scent. Excellent with plain rice or roti. Recipe.... Ingredients..... Chana dal 1 small cup Methi 1 bunch  Onion big sized 2 Tomato chopped 2 Garlic pods 10  thin sliced  Ginger chopped 1 tsp Red chillies 2 into half Hing Cinnamon 1" 1 Bay leaf 1 Mustard cumin seeds 1 tsp Turmeric powder ½ tsp Red chilli powder 1 tsp Garam masala 2 tsp 2 parts Salt to taste  Desi ghee Clean wash and chopped methi leaves. Clean and wash the dal properly and soak for 10 minutes  Transfer them in pressure cooker along with its soaked water and turmeric powder and 1 tsp of garam masala powder. Cook till 3 to 4  whistles on low flame. Once done, remove it from the flame and keep aside till the pressure goes  and dal is completely cooked Heat 2 tablespoons of oil...
Read more