Total Time : 1 hour

Cook Time : 20-30 mins

Prep Time : 30 mins

Cool Time : NA

Craving some zing to normal rotis, add a little ajwain, it packs some spice plus its good in the winter since ajwain is warming. 😊

Ingredients:

• 1 tsp ajwain

  1. • 4-5 cups of whole wheat/multigrain atta

     • 2-3 cups water

     • 1 and 1/2 tsp salt

     • 1/2 tsp red chilli powder

     • 4-5 tsps of olive oil for atta

     • Oil for cooking

Steps:

• Make the dough/atta

• Add atta ,salt, chilli powder, ajwain , oil in a bowl, add cool water and knead to make a dough

• Cover the dough and rest for 30 mins to an hour

• The more you rest the dough the softer the rotis turn out

• After the dough is well rested, make small balls with your hand

• Roll the balls into rotis and cook on a tawa

• Eat with plain dahi or any sabzi

• Tip: Eat the roti fresh, it tastes better!

Enjoy!

Total Time : 1 hour

Cook Time : 20-30 mins

Prep Time : 30 mins

Cool Time : NA

Love aloo ke paranthe, with a dollop of home made butter and a katori of home made dahi and some achaar. 😊

Ingredients:

• 5, 6 medium sized aloo's/potatoes

• Finely minced dhaniya

  1. • 4-5 cups of whole wheat/multigrain atta

     • 2-3 cups water

     • 1 and 1/2 tsp salt

     • 1/2 tsp red chilli powder

     • 2 tsp chaat masala

     • 1 tsp corriander powder

     • 4-5 tsps of olive oil for atta

     • Oil for cooking

Steps:

• Add 4-5 potatoes in a pressure cooker and add enough water to submerge the potatoes .

• Close the lid , put the whistle and keep on gas on high flame.

• Once the whistle goes off , keep on medium flame for 10-12 mins

• In the meantime make the dough/atta

• Add atta in a bowl, add cool water and knead to make a dough

• Cover the dough and rest for 30 mins to an hour

• The more you rest the dough the softer the rotis turn out

• Once the steam in the cooker comes out you can open the pressure cooker.

• Remove the potato skins and mash the potatoes with a potato masher

• Add salt, chilly powder, corriander powder and chaat masala to the potatoes

• Add finely minced dhaniya as well and mix well

• After the dough is well rested, make small balls with your hand

• Roll the balls to a small size, now take a ball of the potato mixture and place ontop of the rolled out dough

• There should be about 2 inches of dough that is rolled on all sides that is not covered with the potato mixture

• Now lift the dough sides and close on top and pinch them all together.

• Now use some dry flour and roll the stuffed dough into a roti

• Once the roti has been rolled to about 9-10 inches you can cook on hot tawa like a normal roti

• While cooking you can use oil/ghee on both sides.

• After the roti is well cooked transfer to a plate, add a dollop of home made/store bought butter

• Eat with achaar and or home made dahi

• Tip: You can add finely cut onions to the potato mixture as well. It gives a very good taste

• Tip: Eat the roti fresh, it tastes better!

Enjoy!

Total Time : 1 hour

Cook Time : 20-30 mins

Prep Time : 30 mins

Cool Time : NA

Have a craving for sweet and there a no sweets at home, just try these cheeni ki rotis and it will satisfy your sweet tooth . Eat with fresh cream. Is this a roti or is it a dessert? Maybe both?😊

Ingredients:

• 1. • 2-3 cups of whole wheat/multigrain atta

     • 1-2 cups water

     • 2 cups of caster sugar

     • Oil for cooking

Steps:

• Make the dough/atta

• Add atta in a bowl, add cool water and knead to make a dough

• Cover the dough and rest for 30 mins to an hour

• The more you rest the dough the softer the rotis turn out

• After the dough is well rested, make small balls with your hand

• Roll the balls to a small size, now take a 3-4 tbsp of sugar and place ontop of the rolled out dough

• There should be about 2 inches of dough that is rolled on all sides that is not covered with the sugar

• Now lift the dough sides and close on top and pinch them all together.

• Now use some dry flour and roll the stuffed dough into a roti

• Once the roti has been rolled to about 9-10 inches you can cook on hot tawa like a normal roti

• While cooking you can use oil/ghee on both sides.

• After the roti is well cooked transfer to a plate, add a dollop of fresh cream

• Tip: Use caster sugar instead of fine sugar, it tastes better

• Tip: Eat the roti fresh, it tastes better!

Enjoy!

Total Time : 1 hour

Cook Time : 10-15 mins

Prep Time : 40 mins

Cool Time : NA

Healthy dhaniya parantha's for lunch/dinner make the meal wholesome. Mix it up and keep it interesting😊

Ingredients:

• 2 bunches of dhaniya/corriander leaves

  1. • 5 cups of whole wheat/multigrain atta

     • 2-3 cups water

     • 1 tsp salt

     • 1 tsp red chilli powder

     • 4-5 tsps of olive oil

     • Oil for cooking

Steps:

• Here you can use the whole dhaniya including stems, just discard the ends unless the stems is very thick.

• Cut the dhaniya leaves+stems finely

• Wash well to remove any mud

• Now add salt , water , olive oil to the finely cut dhaniya

• Mix well, add water and knead to form a dough

• Knead well till dough comes together and is not sticky

• Cover the dough and rest for 30 mins to an hour

• The more you rest the dough the softer the rotis turn out

• After the dough is well rested, make small balls with your hand

• Roll the dough into rounds and cook them on a tawa

• Tip: You can add finely cut onions to the rotis as well. It gives a very good taste

• Tip: You can make enough atta/dough and store in a finely closed container in the fridge and use the next day as well.

Enjoy with hot sabzi!

Total Time : 1 hour

Cook Time : 20-30 mins

Prep Time : 30 mins

Cool Time : NA

Love gobi ke paranthe, with a dollop of home made butter and a katori of home made dahi and some achaar. 😊

Ingredients:

• 1 whole gobi/cauliflower

• Finely minced dhaniya

  1. • 4-5 cups of whole wheat/multigrain atta

     • 2-3 cups water

     • 1 and 1/2 tsp salt

     • 1/2 tsp red chilli powder

     • 2 tsp chaat masala

     • 1 tsp corriander powder

     • 4-5 tsps of olive oil for atta

     • Oil for cooking

Steps:

• Make the dough/atta

• Add atta in a bowl, add cool water and knead to make a dough

• Cover the dough and rest for 30 mins to an hour

• The more you rest the dough the softer the rotis turn out

• Grate the gobi by hand or in a food processor

• Add salt, chilly powder, corriander powder and chaat masala to the grated gobi

• Add finely minced dhaniya as well and mix well

• After the dough is well rested, make small balls with your hand

• Roll the balls to a small size, now take a ball of the gobi mixture and place ontop of the rolled out dough

• There should be about 2 inches of dough that is rolled on all sides that is not covered with the gobi mixture

• Now lift the dough sides and close on top and pinch them all together.

• Now use some dry flour and roll the stuffed dough into a roti

• Once the roti has been rolled to about 9-10 inches you can cook on hot tawa like a normal roti

• While cooking you can use oil/ghee on both sides.

• After the roti is well cooked transfer to a plate, add a dollop of home made/store bought butter

• Eat with achaar and or home made dahi

• Tip: Eat the roti fresh, it tastes better!

• Tip: Cook the rotis on low flame since the gobi is raw. The gobi will get cooked better

Enjoy!

Total Time : 1 hour

Cook Time : 20-30 mins

Prep Time : 30 mins

Cool Time : NA

Jowar ki rotis are packed with fiber and protein and are low in carbs, gluten free and taste good as well . This is an excellent roti for weight loss😊

Ingredients:

• 1 cup jowar ka atta

• 1 cup water

  1. • 1/2 tsp salt

     • 4-5 tsps of olive oil for atta

     • Ghee for the rotis

Steps:

• Take 1 cup of water in a sauce pan, and place on medium heat and add the oil for atta and salt

• Once water is boiled add the jowar atta and mix well, it will come together

• Turn off the stove and cover with a lid till cook

• Once its cooled , knead well

• Cover the dough and rest for 30 mins

• Now make rotis like with a rolling pin taking care that they dont break

• Transfer on a tawa and brush with water and cook on both sides

• Remove from stove and brush liberally with ghee

• Tip: Eat the roti fresh, it tastes better and you cannot store this atta!

Enjoy!

Total Time : 1 hour

Cook Time : 10-15 mins

Prep Time : 40 mins

Cool Time : NA

Makki ki roti , sarson ka saag is a true punjabi delicacy and my family just loves these rotis😊

Ingredients:

• 2 cup corn flour/makki ka atta

  1. • 1/2 mooli finely grated

     • 1/2 tsp salt

     • optional add mooli greens

     • Oil for cooking

Steps:

• Finely grate the mooli and remove all the water

• Add salt, finely grated and makki ka atta in a bowl,

• Add enough water to knead the atta till it comes together

• Let is rest for 30 mins

• You can roll the roti on a chakla with a rolling pin

• gently pick it up and cook on heated tawa

• Put water with a bounty sheet on either side , this will prevent the rotis from breaking

• Cook with ghee or oil if looking for a healthier version

• Enjoy with sarson ka saag and achaar

• This atta cannot be stored so just make enough for that dinner

Enjoy with hot sabzi!

Total Time : 1 hour

Cook Time : 10-15 mins

Prep Time : 40 mins

Cool Time : NA

Healthy methi parantha's for lunch/dinner make the meal wholesome. Mix it up and keep it interesting😊

Ingredients:

• 2 bunches of methi

  1. • 5 cups of whole wheat/multigrain atta

     • 2-3 cups water

     • 1 tsp salt

     • 1 tsp red chilli powder

     • 4-5 tsps of olive oil

     • Oil for cooking

Steps:

• Remove the methi leaves from the stems, discard the stems.

• Cut the methi leaves finely

• Wash well to remove any mud

• Now add salt , water , olive oil to the methi leaves

• Mix well, add water and knead to form a dough

• Knead well till dough comes together and is not sticky

• Cover the dough and rest for 30 mins to an hour

• The more you rest the dough the softer the rotis turn out

• After the dough is well rested, make small balls with your hand

• Roll the dough into rounds and cook them on a tawa

• Tip: You can add finely cut onions to the rotis as well. It gives a very good taste

• Tip: You can make enough atta/dough and store in a finely closed container in the fridge and use the next day as well.

Enjoy with hot sabzi!

Total Time : 1 hour

Cook Time : 20-30 mins

Prep Time : 30 mins

Cool Time : NA

Love Mooli ke paranthe, with a dollop of home made butter and a katori of home made dahi and some achaar. 😊

Ingredients:

• 1 cup besan

  1. • 2 cups of whole wheat/multigrain atta

     • 1-2 cups water

     • 1 tsp salt

     • 1/3 tsp red chilli powder

     • 1 tsp corriander powder

     • 1 tsp ajwain

     • 1 tsp jeera roasted and ground

     • 1 tsp anaar daana (dried pomegranate seeds)

     • 1 bunch of finely minced dhaniya

     • 1/2 onion finely minced

     • 4-5 tsps of olive oil for atta

     • Oil for cooking

Steps:

• Mince onions and dhaniya finely

• Add all the ingredients to the atta and make the dough

• Cover the dough and rest for 30 mins to an hour

• The more you rest the dough the softer the rotis turn out

• After the dough is well rested, make small balls with your hand

• Roll the balls to a small size and roll them with a rolling pin

• Once the roti has been rolled to about 9-10 inches you can cook on hot tawa like a normal roti

• While cooking you can use oil/ghee on both sides.

• After the roti is well cooked transfer to a plate, add a dollop of home made/store bought butter

• Eat with achaar and or home made dahi

• Tip: Eat the roti fresh, it tastes better!

Enjoy!

Total Time : 1 hour

Cook Time : 20-30 mins

Prep Time : 30 mins

Cool Time : NA

Love Mooli ke paranthe, with a dollop of home made butter and a katori of home made dahi and some achaar. 😊

Ingredients:

• 2-3 mooli's/white radish

  1. • 4-5 cups of whole wheat/multigrain atta

     • 2-3 cups water

     • 1 and 1/2 tsp salt

     • 1/2 tsp red chilli powder

     • 2 tsp chaat masala

     • 1 tsp corriander powder

     • 4-5 tsps of olive oil for atta

     • Oil for cooking

Steps:

• Make the dough/atta

• Add atta in a bowl, add cool water and knead to make a dough

• Cover the dough and rest for 30 mins to an hour

• The more you rest the dough the softer the rotis turn out

• Skin the radish and grate it by hand or in a food processor

• The radish has a lot of water so make sure that you squeeze out all the water from the grated mooli

• Add salt, chilly powder, corriander powder and chaat masala to the mooli and mix well

• After the dough is well rested, make small balls with your hand

• Roll the balls to a small size, now take a ball of the mooli mixture and place on top of the rolled out dough

• There should be about 2 inches of dough that is rolled on all sides that is not covered with the mooli mixture

• Now lift the dough sides and close on top and pinch them all together.

• Now use some dry flour and roll the stuffed dough into a roti

• Once the roti has been rolled to about 9-10 inches you can cook on hot tawa like a normal roti

• While cooking you can use oil/ghee on both sides.

• After the roti is well cooked transfer to a plate, add a dollop of home made/store bought butter

• Eat with achaar and or home made dahi

• Tip: Eat the roti fresh, it tastes better!

• Tip: Cook the rotis on low flame since the mooli is raw. The mooli will get cooked better

• Tip: If you put salt and keep the mooli mixture for too long it will again get very wet and the roti will break up so make the rotis fast

Enjoy!

Total Time : 2 hour

Cook Time : 10-15 mins

Prep Time : 20 mins

Cool Time : NA

Love Mooli ke paranthe, with a dollop of home made butter and a katori of home made dahi and some achaar. 😊

Ingredients:

• 1/2 cup yogurt/dahi

  1. • 2 cups of all purpose flour/maida

     • 1 tsp salt

     • 2 tsp caster sugar

     • 1/4 tsp baking soda

     • 1/2 tsp baking powder

     • 4-5 tsps of olive oil for atta

     • 2 Tbsp Butter for brushing

     • 2 cloves of garlic

     • Some coriander/dhania

Steps:

• Make the dough/atta

• Add atta in a bowl, yogurt, salt, sugar, baking soda and baking powder and make a dough

• Add water/dough to make sure that the dough is nor over moist

• Cover the dough and rest for an hour

• Prepare the butter - grate the garlic, mince coriander and add to melted butter, keep aside for brushing

• After the dough is rested divide it into 8-10 even parts

• Take each piece on a floured surface and form kind of an oval

• You can either make the naans in a tandoor , oven or stove top

• To bake in oven preheat the oven to 400 degrees F

• Line the baking sheet and bake each side for 4-5 mins till golden brown

• After you take it out of the oven, brush the naan with the prepared butter

• Enjoy with mutter paneer , channa masala.

Enjoy!

Total Time : 1 hour

Cook Time : 20-30 mins

Prep Time : 30 mins

Cool Time : NA

Nothing like plain phulkas to eat with dal and sabzi. You can put some ghee on top 😊

Ingredients:

• 1. • 4-5 cups of whole wheat/multigrain atta

     • 2-3 cups water

     • Ghee

Steps:

• Make the dough/atta

• Add atta in a bowl , add cool water and knead to make a dough

• Cover the dough and rest for 30 mins to an hour

• The more you rest the dough the better the phulkas turn out

• Now roll the atta like rotis

• Cook on hot tawa

• If made right the rotis will fluff up like pooris

• You can add some ghee on top

• Eat with dal and sabzi

Enjoy!

Total Time : 1 hour

Cook Time : 20-30 mins

Prep Time : 30 mins

Cool Time : NA

Eat Pooris with aloo or channa or with halwa. 😊

Ingredients:

• 1 tsp ajwain

  1. • 4-5 cups of whole wheat/multigrain atta

     • 1/2 cup sooji

     • 2-3 cups water

     • 1 and 1/2 tsp salt

     • 1/2 cup of olive oil/vegetable for atta

     • Oil for deep frying

Steps:

• Make the dough/atta

• Add atta, ajwain , sooji, salt , 1/2 cup oil in a bowl

• Add cool water and knead to make a dough

• Cover the dough and rest for 30 mins to an hour

• The more you rest the dough the better the pooris turn out

• Add 8-10 cup of oil to a wok/kadhai on high heat for frying

• Wait till oil is sufficient hot, you can check the oil temperature by adding a small piece of dough, if it rises to the top immediately then the oil is hot enough

• Now roll the atta like rotis but make sure to use oil for rolling and not dry flour

• Add the rolled out pooris into the wok and fry on both sides till golden brown

• Enjoy with halwa, aloo or chaane ki sabzi.

Enjoy!

Total Time : 1 hour

Cook Time : 20-30 mins

Prep Time : 30 mins

Cool Time : NA

Love pyaaz ke paranthe, with a dollop of home made butter and a katori of home made dahi and some achaar. 😊

Ingredients:

• 2-3 white onions

  1. • 4-5 cups of whole wheat/multigrain atta

     • 2-3 cups water

     • 1 and 1/2 tsp salt

     • 1/2 tsp red chilli powder

     • 2 tsp chaat masala

     • 1 tsp corriander powder

     • 4-5 tsps of olive oil for atta

     • Oil for cooking

Steps:

• Make the dough/atta

• Add atta in a bowl, add cool water and knead to make a dough

• Cover the dough and rest for 30 mins to an hour

• The more you rest the dough the softer the rotis turn out

• Mince the white onions

• Add salt, chilly powder, corriander powder and chaat masala to the minced onions and mix well

• After the dough is well rested, make small balls with your hand

• Roll the balls to a small size, now take a ball of the onion mixture and place on top of the rolled out dough

• There should be about 2 inches of dough that is rolled on all sides that is not covered with the onion mixture

• Now lift the dough sides and close on top and pinch them all together.

• Now use some dry flour and roll the stuffed dough into a roti

• Once the roti has been rolled to about 9-10 inches you can cook on hot tawa like a normal roti

• While cooking you can use oil/ghee on both sides.

• After the roti is well cooked transfer to a plate, add a dollop of home made/store bought butter

• Eat with home made dahi

• Tip: Eat the roti fresh, it tastes better!

• Tip: Cook the rotis on low flame since the onions are raw so that they get cooked

• Tip: If you put salt and keep the onion mixture for too long it will again get very wet and the roti will break up so make the rotis fast

• Tip: Always use white onions for the paranthe since they are less pungent

Enjoy!