Chappati/paratha

• whole wheat flour – 2 cups(Gehu atta)
• Salt – ½ tsp
• Water – as required
• Flour – some (to rolling)
• Ghee or Oil – As required

1.     To make dough refer chappati batter.

2.     Divide into small ball size portions, depending on size of roti/parathas required.

3.     Heat griddle, while rolling one parathas, 
using dry flour for dusting.

4.     Roast on one side first, flip and brown other side.

5.     Now with the help of tongs, lift the roti and
 toast on both side over a direct flame 
everywhere for a few seconds until it puffs up.

or

6.     Use a kitchen brush to add minimum oil to parathas on both sides.
 Roast to golden brown, take off fire.

7.Serve hot

Phulkas.

Chappati/paratha Batter

• whole wheat flour – 2 cups(gehu atta)
• Salt – ½ tsp
• Water – as required

1. In a big bowl take the wheat flour and salt and mix well with fingers.
2. Add a little water at a time and mix to bind the dough loosely.
3. Now use both hands and knead the dough till soft, elastic, texture is obtained.
4. Cover with a moist muslin cloth and keep for 10 minutes at least before using.
5. If made many hours ahead

 or

6. If stored in refrigerator, take care to cover well or wrap in clingfilm to keep the texture same.
7. Now you can make chappaties or phulkas, paraths etc.
8. This dough will make about 15 thin phulkas.

Missi Roti

It is originated from Rajasthan. It is mixture of chick pea flour or basen  and wheat flour.

• Whole wheat flour or Atta - 2 cup
• Chickpea flour or Basen - 2 cup
• Onion - 1 (finely chopped)
• Green chilly - 2-3 (finely chopped)
• Cumin seed - 1 tsp
• Oil - 2 tsp
• Caraway seeds or Ajwain - 1 tsp
• Salt - to taste
• Warm water - 1/2 -1 cup
• Clarified butter or Ghee or Oil - to apply on the roti

1. In a big vessel add basen, atta, onion, green chilly, cumin seed, oil, ajwain and salt.
2. Rub all the above with your hand to make as a bread crumbs.
3. Now add the warm water and make a soft dough. Keep this dough for 30 min. by covering it with a wet cloth.
4. Now again knead it and make small balls.
5. Make it as a chapati but slightly thick.
6. Now keep it on the griddle in medium high and cook it both side by applying ghee.

Note:

1. Warm water will help to stay together while rolling, it won't break in the corners.
2. You can made it without oil also.

Low fats: Wheat Dosai (or) Ragi Dosai

• Wheat flour or Ragi flour – 250gm
• Mustard – ½ tsp
• Ginger – 1 small piece(chopped)
• Onion – 1 big(chopped)
• Chilies – 2-3(chopped)
• Oil – for seasoning
• Curd – 1 tsp

1. Add water and salt to the wheat flour and mix well to make a pouring consistency batter.
2. Heat oil and sauté the chopped ingredients till the onion turn to golden brown.
3. Add this fried to the batter.
4. Add the curd to the batter and keep it for fermenting for 4 to 5 hours.
5. Now in non-stick dosa pan make dosa without oil and serve hot.