Roochis: Indian Bread

Showing posts with label Indian Bread. Show all posts

Paneer Kulcha

Paneer Kulcha

Indian Bread made with All purpose flour and is stuffed with Paneer the Cottage Cheese.

Ingredients for dough :

All Purpose flour : 2 cups (Maida)
Baking pwdr : 1/4 tsp
Baking soda : 2 pinches
Yogurt/Curd : 1 cup
Ghee / Butter : 2 tbspn
Oil : 1/4 cup
Sugar . 1 tsp
Salt to taste

Note : Add little water only if the above mixuture turns to be too dry.
Ingredients for filling :

Paneer : 1 cup
Green Chilly : 2 Nos. (very finely chopped)
Carom seeds : 1/5 tsp (ajwain)
Cumin powder : 1/4 tsp
Garlic : 5 to 6 - grated
Salt to taste.
Coriander leaves : 4 to 5 strings

Method of Preparation :

Add all the ingredients for the dough and kneed well and keep aside covered with a wet muslin cloth for abt
30 min.
Mix all the ingredients for filling and make it into small roundels.
After the dough has rested for some time, take small portion of it and roll a little with a rolling pin.
Place the filling on it and enclose it and roll again to the desired thickness.
Put it on the pan and cook it till its done on both sides.
Serve any spicy gravy or Curd and Pickle

Paneer Filling

Also Known as : Cottage Cheese Indian Bread, Panir Kulcha

Why am I making paneer dishes so often at home ? Well I did learn how to make paneer at home recently. Thats all about it. Few dishes that we get to taste only when we go to restaurants, but then living in Germany and visiting Indian restaurants often isint a good option. Why not try out something special to add some spice to life. Isint that Roochis is all about !

This is Kulcha recipe thats made with baking powder and soda while Naan is made using Yeast.

Ingredients for dough :

All Purpose flour : 2 cups (Maida)
Baking pwdr : 1/4 tsp
Baking soda : 2 pinches
Yogurt/Curd : 1 cup
Ghee / Butter : 2 tbspn
Oil : 1/4 cup
Sugar . 1 tsp
Salt to taste

Note : Water very little only if the above mixuture turns to be too dry.

Ingredients for filling :

Onion : 1 No (finely chopped)
Paneer : 1 cup
Green Chilly : 2 Nos. (very finely chopped)
Carom seeds : 1/5 tsp (ajwain)
Cumin powder : 1/4 tsp
Garlic : 5 to 6 - grated
Salt to taste.
Coriander leaves : 1 little

Method of preparation

Include all the dry ingredients and mix and then add the wet ingredients and made a hard dough. Add very little water only if this mixture is too dry.
Knead this dough well for about 5 min
Cover it with a wet cloth and let it sit for atleast an hour.

Meanwhile mix all the ingredients for filling and make rounds as small as tennis ball.
After an hour make small rounds with the dough (like that for chappati but bigger than the filling rounds)
Spread a little All purpose flour on the rolling surface and place the dough and with a rolling pin roll the dough a little.
Now place the stuffing rounds and enclose it sealing it completely.
Now roll the dough again to the desired thickness. Make sure that the stuffing does not come out.
Cook them on the pan / tava until golden brown on both sides. (You can add butter while cooking)
Place all the kulchas one above the other on a Aluminium foil and spread a little butter on each of them. Serve with any spicy gravy.

Note :This would be very soft though thicker than usual chappatis.It remains tasty and soft even when reheated.

Akki Rotti (Rice Roti)

My first recipe post in this new year. Akki Rotti is one of the common dish in Karnataka. Mostly in the Dharwad side. It tastes great when its made as thin as possible. Even when we box it to office it tastes good. Does not really require a side dish also.

Mom used to make this at times and man I used to love it and so did my friends at office.

Ingredients :
Rice flour : 250 gms
Onions : 2 big
Dill leaves : 1 bunch
Spring onions : 1 cup
Green Chillies : 4
Curry leaves : 2 strings
Salt

Method of Preparation : In a bowl, add rice flour and rest of the ingredients very finley chopped, add little watter and make it a dough which is a little softer than the chappati dough (This wd be sticky unlike the chappati dough). Now make small rounds a little bigger than the table tennis ball size.
Put this on a non stick tava (need not be heated first) and spread it all across the tava with your hand. Grease your hand with oil or water for easy spread. Make it as big and thin as possible. Now put it on the stove and fry both the sides till they turn a little golden brown adding little oil. There you go, the roti is ready.

Serve with chutney of your choice or pickle. Tastes great without a side dish also.

If you have two tavas, you can use them alternatively. Else once the first one is done, just coolen the tava by putting the wrong side of the tava under the tap and then spread the next roti.

*When you are spreading the dough if there are holes inbetween just dont mind. It turns out crisp.
*You can add grated coconut and grated carrorts if you wish

Batura

One big poori with chole with it. A dish that I never used to order as I would not eat Pooris when in India. However now that its a favourite of M, I have now got used to it. I could manage to make a pluffy Batura here. Lets goahead and see the recipe now :

Ingredients:
Maida : 1 cup (All Purpose flour)
Wheat Flour : 1 cup
Baking powder : qtr tea spn
Sugar : half tea spn
Sooji : 1-2 tbl spoon (Rava)
Butter milk : half cup
Milk or Water
Salt
Oil for frying

Method of preparation : In a bowl add Maida, Wheat Flour, Baking powder, Sugar, Sooji and Salt and mix well now add Butter milk and for the rest of the mositure add appropriate qty water or Milk.
Make a little tighter dough than the usual chappati dough. Allas put a little oil and spread it all over the dough and rest this for 1-2 hrs.
After that make small dumplings and roll it evenly. Heat oil in a pan for frying, drop the rolled dough into the oil and press it using a skimmer so that the bubble that would be formed becomes bigger. Just one bubble would make it blow big. Serve with Chole.

* Normally Batura is made only with Maida and not Wheat Flour. However I used Wheat Flour as we cant eat much when its done with Maida alone. However made the taste remains the same.

* Serve it immediately as you prepare it. The baturas stays puffed for 10 to 15 min after its made.