Makki ki Roti or Tamatar Khajur ki Chutney

Makki ki Roti or Tamatar Khajur ki Chutney

Prep: 10 minutes

Cook: 30 minutes

Method: Easy

Course: Bread

Type: Punjabi

Try this combination – it is just as tasty as makki di roti aur sarson da saag

Ingredients

  • Makki ki roti
  • Cornmeal (makai ka atta) 2 cups
  • Salt 1 pinch
  • Oil 3 tsps + to cook
  • White butter as required
  • Tamatar khajur ki chutney
  • Tomatoes, finely chopped 1½ cups
  • Dates, seeded and finely chopped 6 to 7
  • Oil ½ tbsp
  • Dried red chillies 2 to 3
  • Mustard seeds ½ tsp
  • Salt to taste
  • Red chilli powder ½ tsp
  • Fresh coriander leaves, chopped 1 tbsp + to garnish

Methods

  • To make makki ki roti, take cornmeal in a mixing bowl and add a pinch of salt and 2 tsps oil and mix well. Add enough warm water and knead into a dough. Add 1 tsp oil and knead again.
  • Heat ½ tsp oil on a non-stick tawa. Take a small portion of the dough between your two palms and pat with your fingers to a slightly thick roti. Place this roti on the tawa and cook, turning sides till it is even cooked and lightly browned on both sides. Make more rotis similarly.
  • Place them on serving plates, place a dollop of white butter on each roti and serve hot.
  • To make tamatar khajur ki chutney, heat oil in a non-stick pan, add dried red chilies and mustard seeds and saute till the seeds splutter.
  • Add tomatoes and salt and saute till they become pulpy. Add red chilli powder and cook for some more time.
  • Add ¼ cup water and mix well. Cover and cook till the mixture thickens. Add dates and cook till done they blend well with the tomatoes.
  • Transfer into a serving bowl, garnish with coriander leaves and serve.
Aloo Parantha

Aloo Parantha

Prep: 35 minutes

Cook: 40 minutes

Method: Easy

Course: Bread

Type: Punjabi

Key Ingredients:

  • Potatoes
  • Whole wheat flour
  • Soya flour and Oats flour

Aloo paranthas made healthier are just as tasty as the traditional ones

Ingredients

  • Medium potatoes, boiled, peeled, mashed 3
  • Whole wheat flour 3 cups
  • Soya flour ¼ cup
  • Oats flour ¼ cup
  • Salt to taste
  • Oil 1 tsp
  • Garlic, finely chopped 1 tbsp
  • Red chilli powder 1 tsp
  • Turmeric powder 1 tsp
  • Pumpkin, boiled, peeled, mashed ¾ cup
  • Fresh coriander leaves, finely chopped 1 tssp
  • Ghee a little to cook
  • Low fat yogurt as required

Methods

  • To make Aloo Paranthas with a healthy twist, take whole wheat flour, soya flour, oats flour and salt in a bowl. Add sufficient water and knead into soft dough.
  • To make the filling heat oil in a non-stick pan, add garlic, red chilli powder, turmeric powder, salt, potatoes and pumpkin and mix well. Add coriander leaves and mix well.
  • Divide the dough into equal portions and shape them into balls. Roll each ball into a round disc, place some potato mixture in the centre, gather the edges together and press lightly to seal.
  • Roll each stuffed ball into a parantha.
  • Heat a non-stick tawa, place a parantha on it and cook. Drizzle a few drops of ghee over it, flip, drizzle a few drops of ghee on the other side too and cook till both sides are evenly done and golden.
  • Serve hot with low fat yogurt.
Real Italian Garlic Bread

Real Italian Garlic Bread

Prep: 10 minutes

Cook: 10 minutes

Method: Easy

Course: Bread

Type: Punjabi

Key Ingredients:

  • Garlic
  • Uncut bread loaf

This garlic bread is extra special for olive oil will give it that extra zing

Ingredients

  • Uncut bread loaf 1
  • Garlic cloves, minced 5
  • Olive oil ½ cup + 1 tbsp
  • Butter 2 tbsps
  • Sea salt 1 tsp
  • Garnish
  • Fresh coriander leaves, chopped 2 tbsps

Methods

  • Heat ½ cup olive oil in a non-stick pan on high heat, add garlic and butter. Once the butter melts transfer the mixture into a bowl. Add sea salt and mix.
  • Cut the bread loaf into one centimeter thick slices.
  • Heat another non-stick pan, place the bread slices in it, brush them with the garlic mixture on both sides and toast on low heat.
  • Dab some garlic on the toasted slices after putting them on a plate.
  • Garnish with coriander leaves and serve immediately.
Missi Roti & Aloo Pudina Raita

Missi Roti & Aloo Pudina Raita

Prep: 25 minutes

Cook: 10 minutes

Method: Easy

Course: Bread

Type: Punjabi

Key Ingredients:

  • Whole wheat flour
  • Gram flour
  • Chickpeas flour
  • Potato
  • Fresh mint leaves

Spiced missi rotis served with aloo pudina raita are an excellent breakfast snack

Ingredients

  • Missi roti
  • Whole wheat flour 1 cup
  • Gram flour (besan) ½ cup
  • Chickpea flour ½ cup
  • Onion, chopped ½ cup
  • Cauliflower, grated ½ cup
  • Red chilli powder ½ tsp
  • Cumin powder ½ cup
  • Salt to taste
  • Oil 2 tbsps
  • Aloo pudina raita
  • Medium potato, boiled, peeled and chopped 1
  • Fresh mint leaves (pudina), chopped 2 to 3 tsps
  • Low fat yogurt ½ cup
  • Salt to taste

Methods

  • Take onion, cauliflower, red chilli powder, cumin powder and salt in a mixing bowl.
  • Add wheat flour, gram flour and chickpea powder and knead into a dough adding water as required.
  • Divide the dough into equal portions and roll them into balls. Roll them into rotis.
  • Heat a non-stick tawa, and cook each roti on it, one by one, brush them with a little oil and cook, turning sides till evenly done on both sides.
  • To make aloo pudina raita, take yogurt in a bowl. Add potato, mint leaves and salt and mix well.
  • Serve the missi rotis with the raita.
Multi Grained Thepla with Tomato Garlic Chutney

Multi Grained Thepla with Tomato Garlic Chutney

Prep: 50 minutes

Cook: 30 minutes

Method: Easy

Course: Bread

Type: Punjabi

Key Ingredients:

  • Whole wheat flour
  • Sorghum flour
  • Gram flour
  • Tomatoes
  • Garlic

The popular gujarati snack served with tangy tomato garlic chutney is completely satiating

Ingredients

  • Whole wheat flour (atta) ⅔ cup
  • Sorghum (jowar) flour ⅔ cup
  • Gram flour (besan) ⅔ cup
  • Green chillies, cerushed 2
  • Red chilli powder 1 tsp
  • Turmeric powder ½ tsp
  • Ginger-garlic paste 1 tbsp
  • Carom seeds (ajwain) 1 tsp
  • Asafoetida (hing) 1 pinch
  • Fresh fenugreek leaves (methi), chopped ½ medium bunch
  • Coriander powder 1 tsp
  • Cumin powder 1 tsp
  • Salt to taste
  • Oil as required
  • Tomato garlic chutney
  • Tomatoes, roughly chopped 1 kg
  • Garlic cloves, chopped 2
  • Oil 1 tbsp
  • Medium onion, chopped 1
  • Ginger, cut into thin strips 2 tsps
  • Red chilli powder 1 tsp
  • Salt 2 tsps
  • Sugar ½ cup
  • Black cardamoms, crushed ¾ tsp
  • Raisins 4 tsps
  • Almonds, blanched and peeled 10
  • Vinegar 1½ tbsps

Methods

  • Take whole wheat flour, sorghum flour and gram flour in a mixing bowl. Add green chillies, red chilli powder, turmeric powder, ginger-garlic paste, carom seeds, asafoetida, fenugreek leaves, coriander powder, cumin powder and salt and mix well. Add water as required and knead into a soft dough.
  • Add 1 tsp oil and knead again. Cover the dough with a damp cloth and rest for 15 minutes.
  • Divide the dough into small equal portions and shape them into balls. Roll each ball into a roti.
  • Heat a non-stick tawa, and cook each roti on it, turning sides and brushing a little oil, till they are evenly cooked on both sides. Arrange them on a serving platter.
  • To make tomato garlic chutney, heat oil in a non-stick pan, add garlic, onion and ginger and saute till onion becomes translucent.
  • Add red chilli powder and saute for 1-2 minutes. Add tomatoes and salt and mix well. Saute on medium heat till tomatoes become pulpy.
  • Add sugar and cook, stirring occasionally, till the mixture thickens.
  • Add black cardamoms, raisins, almonds and vinegar and cook till the mixture gets a chutney consistency.
  • Transfer into a serving bowl and serve with thepla.
Methi Aloo Parantha

Methi Aloo Parantha

Prep: 25 minutes

Cook: 20 minutes

Method: Moderate

Course: Bread

Type: Punjabi

Key Ingredients:

  • Whole wheat flour
  • Fresh fenugreek leaves
  • Potatoes

These paranthas make ideal breakfast snack – healthy and tasty

Ingredients

  • Whole wheat flour 2 cups
  • Fresh fenugreek leaves (methi), chopped 1 cup
  • Medium potatoes, boiled, peeled and mashed 2 to 3
  • Salt to taste
  • Cumin powder 2 tsps
  • Turmeric powder ½ tsp
  • Chaat masala 1 tsp
  • Ginger-garlic paste ½ tsp
  • Sunflower oil as required

Methods

  • Take wheat flour in a bowl, add salt and sufficient water and knead into soft dough.
  • To make the stuffing, mix potatoes, fenugreek leaves, cumin powder, turmeric powder, chaat masala, ginger-garlic paste and salt in another bowl.
  • Divide the dough into equal balls and roll out each ball into a small roti. Place some stuffing in the center, gather the edges and seal. Roll them out into slightly thick paranthas.
  • Heat a non-stick tawa, place the parantha on it, one and a time, and cook for a minute. Flip, drizzle some oil around and flip again. Flip some more oil and cook, turning sides till both sides are equally done.
  • Transfer the paranthas on serving platter and serve hot.