Showing posts with label Chapathi. Show all posts
Showing posts with label Chapathi. Show all posts

Tuesday, September 17, 2019

Spring Onion Mixed Flour Chapati

Spring Onion Mixed flour Chapati has turned so well and the taste was good. So give a try and enjoy some yum spring onion chapatis.


I have used wheat flour, ragi /finger millet flour, little garam masala powder, chilly powder and jeera powder.
These Spring Onions are grown in our pot nicely and I am happy for getting home grown spring onions.\
Let us know about the benefits of using Spring Onions in our diet.

Spring Onions are good source of Vitamin C and Calcium. They ar rich in dietary fiber and Vitamins A and B6, iron and minerals like copper, phosphorous, potassium and manganese. They are rich in antioxidant and anti fungal properties. They help in balancing cholesterol level in our body.
Let us see the recipe Now :

Ingredients :

Wheat flour : 2 Cups
Ragi/Finger Milellet flour : 2 Cups
Spring Onions : 1 Bowl (1 small bundle).
Jeera Powder /cumin seeds powder : 1/2 tsp
Garam Masala Powder : 1/2 tsp
Salt : As required
Ghee : 2 Tsps
Oil : 3 to 4 Tablespoons

Method :

1. Wash and cut spring onion leaves and the bulbbs into small.



2. Take a big bowl and add wheat flour, Ragi flour, salt, garam masala powder, jeera powder and  ghee.
3. Add cut spring onion and mix it nicely. Add required water and prepare dough.


4. Kneed the dough well and divide into small portions.


5. Take a small portion of the dough and roll into chapati.


6. Keep a pan on the fire and heat. Put rolled chapati on hot tava and cook.
7. Sprinkle some oil on the top. Turn the other side and cook for a minute.


8. Now Spring onion Chapatis are ready to serve.


9. Repeat the same with remaining chapatis.


10. Serve Mixed flour Chapatis with the side dish of your choice.

Note :

Cut spring onions into small pieces. Adding more ragi flour is optional. 2 cups Rag flour and 1 cup wheat flour.
Adding more ghee is optional. No need to fry the leaves. It adds to the taste and good for health too.
Adding more spice is optional.
Use of ghee while cooking chapatis is optional.
Time : 30 Minutes
Serves : 3 to 4 .


Tuesday, August 13, 2019

Cucumber Sasive Chapati

Cucumber Sasive Chapati is done with using the left over of Cucumber Sasive which is prepared for lunch. The remaining Sasive is used for preparing chapati. It is yummy and soft. You will really enjoy having mild spice Cucumber Sasive Chapati.


I have used little Cucumber Sasive, jeera, salt and wheat flour for Cucumber Sasive Chapati or You call it as Parata.
We had this Cucumber Sasive for lunch. And then the remaining Sasive is kept it in the fridge. I did make use of it while mixing the chapati dough and added some garam masala and jeera powder to it.
Let us see the recipe now :

Ingredients :

Cucumber Sasive : 2 to 3 Tablespoons. (The left over portion).
Wheat flour : 2 Cups
Jeera powder : 1/2 Tsp
Garam Masala Powder  : 1/2 Tsp
Salt : As required
Ghee : 1 Teaspoon
Cooking Oil : 2 to 3 Tbs

Method :

1. Take a big bowl and add Southekai sasive, wheat flour, salt, garam masala, and jeera powder.


2. Add a spoon of ghee and mix all the ingredients well.
3. Add required water and prepare chapati dough.
4. Kneed the dough well and and divide them in to small portions.


5. Take a small portion and dip in dry wheat flour and roll them as chapatis.
6. Sprinkle some oil/ghee on the top and fold it again.
7. Dip the done and roll in dry flour.
8. Now roll as chapati again and put it on hot tava and cook.


9. Add oil on both sides while cooking and remove the partata when it is done.



10. Repeat the same and prepare all the parata /chapati and serve.


11. Serve hot chapati / parata with a cup of curd and the curry you have prepared.


12. You can have them with curd and pickle also.

Note :

Strictly do not add spoiled Cucumber Sasive. You might get sick or have some problems of stomach upset. Use fresh and good Sasive.
Adding any spice is your choice. Adding oil instead of ghee is optional. Use of more spice and oil is optional.
Cook parats on medium and low flame. You can take these paratas for travelling. It is tasty and healthy too.
It is good for people who are dieting. Use of less oil while preparing is a must.
Time : 30 Minutes.
Serves : 2 to 3 .

Friday, July 5, 2019

Ragi - Rice flour Pulka / Chapati

ರಾಗಿ ತಿಂದವ ನಿರೋಗಿ 
The one who eats Ragi /Finger Millet stays healthy and hale. ( Strong and healthy).


Pulka is a type of Indian bread normally done in wheat flour. It is oil free. Basically cooked on charcole. These days they do cook on gas stove burner. It turns fluffy and soft and good to eat.
I have used Finger Millet /Ragi flour and very little quantity of rice flour. It is soft and fluffy and yummy to have with out any guilt. 
Let us see the recipe Now :

Ingredients :

Ragi flour /Finger Millet flour : 2 Cups
Rice flour : 1/2 Cup
Hot boiling water : 1/2 Cup 
Salt : To taste.

Method :

1. Put ragi flour, rice flour in a big bowl. Add salt and hot boiling water.


2. Leave it for 2 to 3 minutes. Mix it nicely.


3. Add required normal water and prepare Pulka dough. Kneed the dough well.


4. Divide the dough into small portions.
5. Keep a bowl of rice flour aside.
5. Take a small portion and turn them as small round shape.
6. Dip them in dry rice flour and roll chapati.

7. Slowly take out this chapati and put it on hot tava and cook for a minute.


8. Turn the other side and cook for 10 seconds and put it on a gas burner.
9. Let the flame be on medium flame.
10. Cook on both side and remove it from the flame. ( It fluffs up slowly on both sides).

11. Hot Ragi - Rice flour Pulka is ready to serve.


12. Repeat the same and prepare all the Pulkas.
13. Adding ghee on the top of hot Pulka is optional.



14. We had it with Channa and Carrot bhaji which was prepared in the morning for pav -bhaaji.

Note 

Do not add more boiling water. You may not be able to prepare the dough properly. It takes more flour and the pulka turns hard. You can add some oil/ghee after preparing the dough. It eases to roll the chapati easily. You can also use dry ragi flour to dip the smaller portion to roll as pulka.
Do not add more rice flour. Adding very little rice flour helps to bind the dough niely.
Time : 30 Minutes
Serves : 2 to 3 .

Friday, December 7, 2018

Soft -Spicy and Yummy Potato Chapatis

Chapatis/Rotis/Indian bread is a staple food for many Indians.. That too it is a must food for some people. I have tried here some soft Chapatis and it is yummy too. You too try and enjoy that is what I want to say.

North India  and Punjabis and Chapatis, that is what it was to be. I mean only the North Indians and Punjabis used to have chapatis regularly. We South Indians rarely used to make chapatis in those days. Making chapatis was a big news and what ever you do it used to turn hard or dry in our home.
Punjab is known as wheat cradle since the growth of wheat is highest.
Making chapatis or eating chapatis are good for diet is a well known version now. These Indian breads of different varieties, have got very famous in these days. Even some doctors suggest the people to have chapatis instead of rice because rice digest easily and you get hungry soon. That might be true. Eating wheat helps to stay full for a long time.
Anyways chapati turns soft and fluffy and we have become experts these days.
Soft Chapatis are good for any age group and it helps to digest the food easily.
I have used wheat flour, little oil, very little coriander leaves and a boiled potato to prepare these soft chapatis. They are healthy and energetic. Remember boiled potatoes are good for every one. Even the diabetic people also can have boiled potato in limit proportion.
Adding boiled potatoes make the chapati really soft and fluffy.
Let us see the recipe now :

Things Needed :

Wheat Flour : 2 Cups
Boiled Potato : 1 ( Medium sized )
Green Chilly :
Jeera :Cumin Seeds : 1/2 Teaspoon
Coriander Leaves : 1 Tablespoon
Salt : As required
Ghee : 1 Tablespoon
Oil : 2 t 3 Tablespoons

Method :

1. Boil 1 potato and remove the outer layer and smash it. Keep it aside.
2. Wash and Green chilly into very small pieces.
3. Wash and cut coriander leaves into very small. (Use only leaves).
4.Take a big bowl and put wheat flour, smashed potato paste, cut green chilly, jeera/cumin seeds, salt and ghee.
5. Mix all the ingredients nicely and then add water and prepare chapati dough. ( Add little water at time).
6. No need to rest the dough. Kneed the dough nicely and divide them into small portion. Turn them as ball shape.
7. Take a small portion of the dough and dip in dry wheat flour. Roll them as chapati.
8. Keep the tava on the fire and heat. Put rolled chapati on tava and put little oil on the top.
9. Turn the chapati and cook on other side. Spread some oil on the top.
10. Soft Potato Spicy Chapati is ready to serve. Serve with the side dishes you have prepared.


11. Repeat the same and prepare all the chapatis.


12. We had this  Soft Potato Spicy Chapati with carrots mosaru bajji, raita, pickles and mango tokku.


Note :

Add only required water while preparing the dough. Adding boiled potato helps the chapati to be very soft. Adding any masala is optional. Use of more /less oil is optional. Use of more chilly is optional.
Time : 30 Minutes.
Serves : 6 to 8 Chapatis can be prepared.

Tuesday, October 9, 2018

Channa Dal - Mango Fruit Chutney

Channa dal chutney is one of the traditional side dish. Here I have used mango fruit pulp instead of tamarind.

Channa dal chutney is prepared from ages. When guest arrives without notice or if the side dishes turns shortage in the night or when your tongue wants some yummy spicy chutney this channa dal chutney comes to in hand. It is very easy, tasty and simple chutney.
We can have channa dal chutney with plain hot rice and a spoon of fresh ghee. It goes well  with idli, dosa, chapatis or any type of roti or rotti. This chutney serves the purpose of dips, sides for pakodas, fried fritters and on bread spread.
I have used channa dal, red byadagi chilly, mango pulp and coconut.

No onion or garlic Recipe

Let us see the recipe now :

Ingredients :

Channa Dal : 1 Tablespoon
Red byadagi chilly : 3 to 4
Curry leaves : 6 to 8
Ingh/Asafoetida : A pinch
Coconut : 1 Cup
Mango pulp : 1 wild mango pulp
Salt : As required
For Seasoning :
Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Ingh/Asafoetida : A pinch
Curry leaves : 5 to 6

Method :

1. Wash and squeeze out the mango pulp


2. Grate coconut and keep it aside.
3. Keep a pan on the fire and heat. Add a teaspoon of coconut oil.
4. Add a tablespoon of channa dal and fry on low flame.


5. Add byadagi chilly and fry with channa dal. Let channa dal turn slightly golden brown.
6. Put off the fire and add curry leaves and ingh. Let all the ingredients get cool.
7. Grind it with mango pulp, fresh coconut, salt  and required water. Grind it till it gets paste consistency.


8. Remove it from mixi jar to a bowl.
9. Season with coconut oil, mustard seeds, 1 red chilly, curry leaves and ingh.
10. Channa Dal - Mango Fruit Chutney is ready to serve.

Note :

Do not over fry dal. Chutney turns bitter. Adding more / less chilly is optional. Adding tamarind instead of mango pulp is optional. Use of more coconut adds to the taste.
Time : 10 Minutes
Serves : 2 to 3.



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My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, travelling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.
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