Winter is the season to to make our favourite seasonal dishes especially the delicious roti/paratha.
Here are 5 roti/paratha recipes by our super moms that are a must -try if you are craving for warm and soul satisfying food in the cold weather.
Methi Thepla (Fenugreek Leaves Paratha)
This is a very popular Gujarati recipe
(Makes 7-8 parathas)
- 2 cups whole wheat flour
- 1/2 cup Millet flour (Bajra) (Optional)
- 1 cup sour yogurt
- 3 tbsp jaggery or sugar
- 3 tsp Ginger Paste
- 4 tsp Garlic Paste
- 2 tbsp Sesame Seeds
- 1 tsp Turmeric powder
- 2 tbsp red chilli powder
- Salt to taste
- 2 cups Fenugreek leaves (washed and chopped)
- 3 tbsp oil
- Oil for pan frying
- Combine yogurt and jaggery in a bowl and mix it. (I kept yogurt one night at room temperature to make it sour).
- In a bowl, take both flour. Add oil and mix.
- In this mixture add ginger paste, garlic paste, sesame seeds, turmeric powder, red chilli powder, salt and fenugreek leaves.
- Add yogurt mix to it and make dough. If required add little water.
- Keep it aside for 15-20 minutes.
- Heat a tava/pan and make golf sized balls from the dough.
- Roll it in a circle with the help of some dry wheat flour.
- Put thepla on the hot tava. Once the bubbles come, flip the thepla.
- Drizzle a little bit of oil, spread it and flip it. Apply the oil on the other side also and press it.
- Serve with yogurt or any dry vegetable.
Missi rotis are one of the most preferred and delicious servings in a bread basket. It can be served with any green leafy vegetable Saag or Aalan with butter, pickles , coriander mint or garlic red chilli chutney, sirke wala pyaz(vinegar dipped shallots) as condiments. It is a healthy and traditional Indian flat bread or roti which combines the goodness of whole wheat and black chickpea (black gram) flour
- 1/2 cup Gram flour / Besan
- 1 cup Whole Wheat Flour / Atta
- 1/3 tsp Turmeric Powder
- 1 tsp Red Chilli powder
- 1/2 tsp Carom Seeds / Ajwain
- 1/3 tsp Asafoetida / Hing
- 1 large chopped Onion (optional)
- 3 tbsp Fresh Coriander / Cilantro
- 1 tsp Ginger / Adrak
- 1 tsp Green chilies minutely chopped
- Salt to taste
- 2 tbsps Desi Ghee
- In a big bowl add wheat flour and gram flour
- Now add salt, ghee and all the spices
- Add chopped fresh coriander and mix well.
- Now add water and make a medium soft dough.Cover and rest for 5-10 minutes.
- Make equal sized balls from the dough.Dust the ball with wheat flour and flatten it on a plain surface one at a time to make a medium thick disc/roti using the rolling pin.
- Sprinkle chopped onions on it and roll them again very softly once more. You can use your palm to tap them to settle on the rolled roti. (or the onions can be mixed with the flour at step 1 as well) .This can be optional if not using onions.
- Place the roti on a medium hot griddle/tawa and cook from both the side till it changes its colour and get few golden spots.
- Now remove roti from the griddle and cook on open flame on medium flame
- Cook from both the sides till get few golden spots all over.
- Remove from the heat and apply ghee over it.Serve hot .
- Serve hot with dollop of butter.
Recipe by Monalika Sabharwal
Also Read :6 Regional Recipes with Winter Greens
Bajra roti is a traditional Rajasthani roti, since bajra is grown in abundance in Rajasthan.It is a gluten free, powerhouse of nutrition and health benefits and when paired with ghee , gur and makkhan , becomes an ideal lunch option for winters .
(Makes 6-7 thick rotis)
- Bajra flour – 2 cups
- Warm water to knead the dough
- Ghee as required
- Salt to taste
- In a bowl, take bajra flour and add 2-3 pinches of salt to it .
- Add warm water little by little and keep mixing with your fingers and make a thick dough.
- Kneading the dough nicely for 7-8 mins is the key to make soft and tasty bajra rotis .This will make the dough pliable and easy to work with .
- After the dough is made, cover and rest it for 10 mins .
- Divide the dough in small balls .
- Heat a tawa on medium heat.
- Take a dough ball and roll it out in a thick chapati between 2 sheets of food grade plastic.
- Traditionally, we make it by dusting the dough ball and the platform with dry flour and rolling it in the flour.
But for first timers, rolling it between plastic sheet is a good option as bajra is not easy to roll like wheat flour.
- Carefully transfer the chapati on the hot tawa and cook on both sides on medium heat .
- Press a little with a cloth in between for even cooking .
- When brown spots appear on both sides , it is cooked nicely.
- Smear it nicely with ghee and serve with dal, garlic/lehsun chutney , jaggery/gur and Desi makkhan !
Note- for variations, you can also add fresh chopped spinach, methi leaves , grated carrot or boiled and mashed potato and some spices like red chilli powder , roasted jeera powder or ajwain . It will make a very tasty masala bajra roti.
Recipe by Surabhi Bhandari
Bathua is a leafy vegetable that is available in winter months. Various delicacies like bathua ka raita , saag, puris and pakodas can be made from this vegetable
- 250 grams Bathua / Goosefoot leaves
- 2 cups wheat flour
- 1/2 teaspoon salt
- 1/4 teaspoon ajwain/carom seeds
- 2 chopped green chillies
- Take bathua leaves and wash them well
- Now boil the leaves in a pan for about 5 minutes. Alternatively, you may also saute them in a pan for 6-7 mins on medium flame with 1tsp oil instead of boiling.
- Mix flour, carom seeds, green chilli, salt, bathua leaves. Add adequate water to knead the dough.
- Take an orange size ball from the dough and roll it like a chapatti.
- Heat the tawa on medium flame and put the rolled out paratha on it.
Drizzle some oil /ghee and cook the paratha on medium flame until light golden spots appear from both the sides.
Bathua paratha is ready, serve hot with your favourite pickle , white butter or raita
Cheeni Ka Paratha
Sugar or cheeni ka paratha is one of favorite childhood memory . It is very simple and easy to make and can be enjoyed anytime of the year especially winters
- Kneaded whole wheat dough
- 4 tsp Sugar
- Take a ball out of the kneaded dough and roll it out
- Add 1 tsp sugar and some oil /ghee .
- Seal the parantha.
- Now place it on the tawa on medium flame .
- Apply some ghee /oil and fry the parantha.
- Cook till nice and golden brown on both sides.
- Serve hot immediately
Managing Editor : GurgaonMoms