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roti ki sabzi

Happy janmashtami to all my readers. Roti ki sabzi may not be the best recipe shared on this auspicious day i.e. Lord Krishna’s birthday but this is the recipe I am sharing with you today (hehehe). If you have some leftover rotis from last night’s supper, then you can put them to good use by making roti ki subzi.

Recipe of roti ki sabzi

5 sookhi (dry) roti

1/2 tsp cumin seeds

A pinch of asafoetida (hing)

1/2 tsp red chilli powder

1 tsp coriander powder

1/4 tsp turmeric powder

1 tbsp oil

Salt to taste

2 tomatoes- chopped

1. Heat oil in a pan and add cumin seeds. When they change color, add hing.

2. Add tomatoes and all the spice powders and salt. Cook till tomatoes get mushy.

3. Break sookhi rotis into small pieces and add to the pan. Cook till rotis become soft. Serve roti ki sabzi hot.

Gujarati masala thepla

Gujarati thepla is not just about methi thepla although it’s a more famous version of theplaa. Here I have written about masala thepla or spicy thepla. You can also use jeera along with ajwain to make masala thepla. A pinch of turmeric powder added to the dough gives a nice yellow color to the theplas.

Recipe of gujarati masala thepla

1 cup atta (whole wheat flour)

2 tsp oil

1/2 tsp red chilli powder (cayenne pepper)

1/4 cup curd (yogurt/dahi)

Salt to taste

1/2 tsp ajwain (carom seeds)

1 tsp til (sesame seeds)

Oil to shallow fry

1. Take atta in a bowl and mix all other ingredients except oil to shallow fry. Add about 1/4 cup of water to knead into soft dough. Set aside for 20 minutes.

2. Take a ball (peda) out of the dough and roll into a thin 5-6 inch round or thepla, dusting with dry flour to prevent from sticking.

3. Heat a tava (griddle) and cook this thepla from both sides brushing with oil. Cook till golden with brown-black specks. Serve masala thepla with chutney or as a bread with some side.

gajar ka paratha

Gajar ka paratha or carrot paratha is a super nutritious food since it is loaded with Vitamin A. It’s both healthy and tasty. It’s also a healthy breakfast option and good way to start your day.

Recipe of gajar ka paratha/ carrot paratha

1 cup atta (whole wheat flour)

4-5 carrots- grated

½ tsp red chilli powder

Salt to taste

1/4 tsp kasoori methi (dried fenugreek leaves)

1/4 tsp ajwain (carom seeds)

A pinch of turmeric powder

Oil to shallow fry

1. In a bowl, mix all the ingredients together. Add water to knead it into pliable dough.

2. Take a ball (peda) out of the carrot dough. Roll it into a 6 inch round dusting with dry flour as needed.

3. Heat a tava (griddle) and place this round or parantha on it. Cook from both sides applying oil till gajar ka paratha turn golden brown with brown-black specks in it. Serve hot carrot paratha with curd or pickle.

Kuttu aloo paratha

Kuttu aur aloo ka paratha can be eaten in fasts of Ekadashi and Navratras. Kuttu paratha along with aloo ki sabzi are part of Navratra thali.

Recipe of kuttu aur aloo ka paratha

1 cup kuttu atta (buckwheat flour) and singhadi atta mixed in equal proportions

4-5 medium potatoes (boiled, peeled and mashed)

2-3 green chillies- chopped finely

Salt to taste

Oil to shallow fry

1. Mix all the above ingredients except oil in a bowl and knead into pliable dough. There is no need to add water, use potatoes to knead.

2. Take a small ball (peda) out of the dough and roll into a 4-5 inch diameter disk dusting in dry flour to prevent from sticking.

3. Heat a tava (griddle) and place this paratha on it. Roast from both sides applying oil. Similarly make other paranthas from rest of the dough. Serve hot.

Dough

Kuttu aur aloo ka paratha

Matar ka paratha

Matar paratha is a good option for breakfast especially for those who have parathas in their breakfast. Pressure cook matar to 1 whistle and mash it.

Recipe of matar ka paratha

For the dough

2 cups atta (whole wheat flour)

1 tsp salt

For the filling

1 cup matar (green peas) - boiled and mashed

2 green chillies- minced

Salt to taste

1/4 tsp red chilli powder

1/4 tsp garam masala powder

1/2 tsp coriander powder

1/2 tsp cumin powder

1/2 tsp amchoor (dried mango powder)

1 inch piece ginger- grated

2 tsp oil

Oil to shallow fry

1. For the dough, take flour in a bowl and mix salt. Add water to knead into smooth dough. Cover with a damp cloth and set aside for 20- 25 minutes.

2. Heat oil in a pan and add ginger and green chillies. When they turn light brown, add matar. Add salt and spices. Cook for 10-12 minutes on low heat till pea mixture turn dry. Let it cool down.

3. Take a ball (peda) out of the dough and roll into a 3-4 inch disk. Place 2 tsp pea mixture in the center. Gather the edges of the disk and seal it so that mixture doesn’t come out.

4. Roll out gently into a 7-8 inch disk or paratha, dusting with flour.

5. Heat a tava (griddle) and place the parantha on it. Roast from both sides applying oil. Roast till matar paratha turns golden brown with brown- black specks on it. Serve hot with curds and pickle of your choice.

Missi- roti

Missi roti is quite delicious and healthy. Missi roti is not just liked in urban areas but also being eaten in Indian villages for ages. Village women used to make chickpea flour by grinding black chickpeas at home. Missi roti is considered good for diabetics. It’s prepared at most North Indian restaurants, weddings and buffets.

Recipe of missi roti

1 cup atta (whole wheat flour)

1 cup besan (gram flour/chickpea flour)

1/2 tsp turmeric powder

1 tbsp kasuri methi (dry fenugreek leaves) - crushed

Salt to taste

1 tbsp oil or ghee (clarified butter)

1/2 tsp red chilli powder

1 tsp cumin powder

1. Mix all the above ingredients in a bowl. Add enough water and knead into pliable dough. Cover it with a damp cloth and set aside for 1/2 an hour.

2. Take a ball out of the dough and roll into a 6-7 inch diameter disc.

3. Heat a tava (griddle) and cook this disk or missi roti on it. Cook from both sides, brushing with oil, till golden brown. When rawness of the flour disappears and brown- black specks appear on the roti, it is done. Similarly make other missi rotis from rest of the dough.

Gobhi paratha

Recipe of gobhi paratha

Filling

1 medium cauliflower (gobhi/ gobi) - grated

1/2 tsp carom seeds (ajwain)

Salt to taste

2 green chillies- finely chopped

1/4 tsp garam masala powder

1/2 tsp amchoor (dried mango powder)

1 inch piece ginger- grated

2 tsp oil

Dough

1 1/2 cup atta (whole wheat flour)

1/2 tsp salt

Oil to shallow fry

1. Mix the ingredients of the dough and add enough water to knead the atta into pliable dough. Cover it with a cloth and let it rest for about 20 minutes.

2. Heat oil in a pan and add carom seeds. When they splutter, add rest of the ingredients of the filling. Roast till most of the moisture from gobi evaporates. Let it cool down.

3. Take a ball (peda) out of the dough and roll out into a 3 inch round dusting it with dry flour to prevent it from sticking.

4. Grease this round with the help of a greased spoon or spatula. Place 1 tablespoon of cauliflower filling in the centre. Gather the edges of the round and reshape it into a ball. Flatten this ball by lightly pressing with hand.

5. Roll out this ball into a 6 inch round dusting it in dry flour. Roll out gently and also lift the paratha gently before placing it on the griddle.

6. Heat a tawa (griddle) and smear it with some oil with the help of a spatula. Turn the heat to medium and place the parantha on it. Cook till the underside is cooked and rawness of flour disappear. Turn over and cook the other side also. Cook both sides till they become somewhat reddish brown. While cooking the parantha, press with the spatula in between to make it crisp. Similarly cook other parathas. Serve hot gobhi ka paratha with curd and pickle.

Aloo ka paratha

Aloo Paratha is one of the most popular parathas. Since my husband is a huge fan of aloo paratha, I try to make the aloo filling as tasty as I can and my parathas crisp. You don’t need any side dish with aloo paratha. It can be enjoyed with curd and some pickle. In fact I enjoy it all by itself. In the picture above, I have also added chopped onion to the filling.

Recipe of Aloo Paratha

Dough

1 cup atta (whole wheat flour)

1/2 tsp salt

Filling

2 potatoes- boiled, peeled and mashed

2 green chillies- finely chopped

1 tbsp coriander leaves- finely chopped

1/4 tsp garam masala powder

Salt to taste

1/2 tsp cumin powder

1/2 tsp amchoor (dried mango powder)

Oil to shallow fry

1. In a deep bowl, mix all ingredients of the dough and knead into pliable dough by adding enough water. Set aside, covered for 20 minutes.

2. Mix all the ingredients of the aloo filling.

3. Divide the dough into 4 or 5 balls. Similarly divide the filling in 4-5 portions.

4. Roll out 1 ball of the dough into 3 inch round tossing it in dry flour to prevent it from sticking. Also roll out by putting more pressure on the edges so that edges are thinner than the inner portion of the round.

5. Grease this round with oil using an oiled spoon. Place 1 portion of filling in it. Gather the edges of the round to cover the filling. Press lightly to reshape into a ball. Roll out into a 6 inch round tossing in dry flour in between.

6. Heat a tava (griddle). For the first parantha, grease the tava. Place the paratha on it and cook on one side. When the paratha begin to puff up here and there, flip and cook on other side. Cook on both sides brushing with oil. Press with a spatula in between to make the paratha crisp. When the paratha looks golden brown with brown- black specks in between, it is done.

7. Repeat the process with rest of the dough and filling.

aloo parathas with raita

dal paratha

Have some leftover dal from last night’s dinner. It’s sitting pretty in your refrigerator with no takers. Don’t know what to do with it? I have an idea. Make delicious paranthas out of it. In the picture above, I have also added some soaked sabudana (sago) to the dough.

            Recipe of Dal Paratha

            1 cup cooked dal (lentils)

            1 1/2 cup atta (whole wheat flour)

            Salt to taste

            2 green chillies- finely chopped

            1/2 tsp carom seeds (ajwain)

            Chopped coriander leaves

            Oil to shallow fry

1. In a deep bowl, mix all the ingredients. Don’t add any water. Use dal to knead the dough. Add enough flour to make pliable dough. Cover with a damp cloth and set aside for 20 minutes.

2. Take a ball (peda) out of the dough and roll out into a 6 inch round.

3. Heat a tava (griddle) and cook this round on it from both sides brushing with oil. Cook till golden brown and crisp. Do the same with rest of the dough making several dal paranthas. Serve hot with curd.

Methi thepla

 Gujarati cuisine is mainly vegetarian and theplas have a special place in it. You can also call them methi parathas. Theplaa is a delicious item and addition of methi or fenugreek leaves make it even more irresistible. Fenugreek leaves have a unique and slightly bitter flavor and they are also rich in Calcium and Magnesium which is anti- ageing. Theplas remain fresh for 2-3 days at room temperature. Stack them one over the other after cooking them. They are both healthy and tasty.

        Recipe of Methi Thepla (Paratha) 

            1 cup atta (whole wheat flour)

            1/2 cup besan (gram flour)

            1 cup methi (fenugreek leaves) - chopped

            2 tsp oil + for shallow frying

            Salt to taste

            1/2 tsp red chilli powder (cayenne pepper)

            1/4 tsp turmeric powder

            1/2 cup yogurt (curd)

            1/4 tsp fennel powder (saunf)

methi dough

1. Mix together atta, besan, salt, turmeric powder, red chilli powder and fennel powder. Add methi leaves, 2 tsp oil and mix. Add yogurt and knead into stiff dough. Use as little water as possible to knead the dough. Let the dough rest for 20 minutes. 

2. Take a ball (peda) out of the dough and roll out into a 5- 6 inch round tossing it in dry flour while rolling out. 

3. Heat a tava (griddle) and cook this round on it from both sides brushing with oil. Cook till light golden brown. Do the same with rest of the dough. These are now called theplas or paranthas. They taste great with green chilli pickle and yogurt.

Methi leaves