Step-by-step recipe for rotis with photos. Chapati and paratha - Indian flatbreads, and flatbreads with spicy potato filling

Traditional Indian Chapati

Chapati means "bread". Chapatis can be eaten just like that, anointed with butter, or with any filling. Traditionally, chapatis are served with a main course, rice, such as vegetables, or traditional “wet dishes”, such as spinach with paneer cheese.

Chapati is easy to prepare under normal Russian conditions.

Ingredients:

1 cup whole grain flour

1/4 cup melted butter

warm water

Mix flour and water, adding water gradually, until the dough is soft but not wet and can be mashed. Knead the dough until it becomes soft (8 to 10 minutes). Place the dough in a bowl, cover with a lid and let it rest for an hour or more. Flour the rolling pin and rolling pin, and make 1-1/2 inch balls of dough. Roll each ball into a cake (as shown in the video). Place the chapatis in a heated pan (dry, no oil) and fry until bubbles appear. Quickly flip the chapati to the other side until bubbles reappear. Using tongs, remove the chapatis from the pan and hold over an open fire or burner for a couple of seconds until the tortilla puffs up. If you are using an electric oven, then you can put the cake on the grate so that it does not touch the surface, it will also swell, but not for a long time so that it does not burn. Quickly flip over to the other side. Put the cake on a dish and coat both sides with a brush with oil. Cover with a clean cloth to keep the tortillas warm while the others are cooked.

Detailed video of the cooking method "Chapati":

Alyu Parata - a flatbread stuffed with spicy potatoes

When chapatis are cooked in layers (like a cake), or filled with fillings, they are called "Parata". Paratha originally appeared in Punjab but spread throughout India, including South Asia. "Alu" means "potato" in Hindi, so alu paratha is a flatbread stuffed with potatoes. This dish originally appeared in northern India.

Parata can be stuffed with potatoes, cauliflower, cottage cheese, cheese (paneer), onions, or just lightly mashed vegetables while dry. Alu parathas are served with yogurt and sometimes pickled vegetables.

In preparing parathas, the most important thing to remember is that the vegetables should be thinly sliced so that they can be easily rolled into a flatbread.

Ingredients:

200 grams of flour

1/2 tsp chat masala (Indian condiment)

2 tablespoons vegetable oil

1/2 tsp cumin powder

4 green peppers

1/2 bunch green coriander leaves

1/2 tsp lemon juice

1 bulb

3-4 boiled potatoes

salt to taste

Cooking method:
Paratha can be prepared in the same way as chapatis, or you can add a little vegetable oil. The recipe below uses butter. The oil makes the parathas a bit crispy when they are cooked.

1. In a saucepan, strain 200 g of flour through a sieve. Add vegetable oil (a little, otherwise the dough will tear, like in samosas) and salt. Pour in water (basic rule: use 55% water, that is, 55 milliliters of water per 100 grams of flour).

2. Mix well and knead the dough. It is very important that the dough is well kneaded, then the parathas will be thin. The dough should “rest” for 15-20 minutes.

3. For minced meat, you need to cook all the ingredients separately and grate them well. Grate potatoes on a grater.

4. Add coriander powder, chili, cumin, finely chopped green chili, green coriander leaves, finely chopped onion to the pan and mix.

5. Add mashed potatoes to the pan. Mix well, but do not fry for a long time, as the potatoes are already cooked.

6. Move the minced meat to a bowl and add a couple of drops of lemon juice. Roll up the dough for the paratha as shown in the recipe above for the chapati (or in the video below for the paratha), only the core should remain slightly thicker. Place the filling in the center and close the ends of the dough to make a bag, as shown in the video below.

8. Fry the paratha on both sides.

Bon appetit ... or in Hindi "Ap ka khana swadista ho" ( āp kā khānā svādiṣṭa ho)!

Today there will be two recipes in one for the price of one

The first recipe: roti cakes, the second recipe: envelopes of roti cakes in the spirit of Armenian brtuch.
I have already given a recipe for Indian cakes. Today I will change it a bit.
In essence, roti and chapati are one and the same. Flour with water in the form of a cake. Hello maze!
For simplicity, I will call my cakes roti.
Brtuch will be with two types of filling.

Ingredients:
For test:
Whole wheat flour - 1.5-2 cups
Milk or water - 1 cup
Butter for lubrication - 20 gr
For filling:
Crab sticks -5-7 pieces
Parmesan grated -50-100 gr
Parsley -2-3 sprigs
Eggplant - 1 small
Pumpkin - small piece - 50 gr
Onion -1 pc
Celery -1 stalk
Garam masala -1 tsp
Soy sauce -1 tbsp.
Vegetable oil for frying vegetables - 1 tbsp.

1.Knead the dough for roti cakes. In a bowl, mix wholemeal flour and milk. My milk was slightly sour and I mixed the roti with milk, otherwise I would have done it with water. We sculpt a bun, add flour as needed, so that the bun does not stick too much to the hands. Cover the bowl with cling film and let the dough rest for an hour. Sugar, salt, etc. do not add.

2. The turn of the test has come. Add a little vegetable oil so that the dough does not stick to your hands, roll the dough into balls.

3. Roll each ball into a cake with a rolling pin. For wrapping it will be more convenient if the cakes are closer to a square or rectangle.

On a heated dry frying pan (I baked on a 7-ke) fry the roti on both sides. About a minute on each side.

4. A very important point! It is necessary to coat each cake on both sides with good butter. If this is not done or it is badly missed, the cake will be dry and will break with a crunch when rolled up.

5. So we got delicious cakes. Now you can eat them just like that or with some kind of sauce. You can use sour cream, any fillings. And eat as you like.
But in this recipe, I will make brtuch envelopes. Today we meet Indian and Armenian cuisine.
I put the filling in each cake. Read more about the filling. Stuffing from crab sticks, greens. parmesan and from parmesan, herbs and stewed vegetables.
We wrap the envelopes.

6. These are the shameful envelopes I got. Hands are crooked.
I laid them out on a silicone mat out of habit. Although you can just on the bars of the grill.

7. Preheated the oven to 220-230 degrees, turned on the grill and baked pseudo brtuch. It baked quickly. Literally 5-10 minutes and you're done!
We essentially just need to melt the cheese and fry the crust on top. Be careful with the grill, the envelopes can burn! It will be embarrassing.
Such a wonderful crispy beauty in the context turned out.
I think your arms are straighter than mine and everything will turn out much prettier.

An attentive reader can say that the output of the envelopes is less than there were balls of dough in the bowl.

Fu on you! You don't have to be so careful!

Sweepy started a storm of activity, the whole kitchen is in smoke

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Summary

Widespread throughout Malaysia, these Indian flatbreads are a substitute for bread for Malaysians and go particularly well with vegetable or chicken curries, as well as dal. They can be eaten on their own, like we eat pancakes, only not with sour cream and butter, but with spicy red sambal sauce.

In its classic version, roti kanai should have two properties at the same time: be crispy on the outside and tender and elastic on the inside. The latter property is achieved due to the fact that the cakes are made from two types of dough, which, when kneaded one into the other, create a layered texture. When you cut a ball of such dough, it should resemble a cut of a young tree with corresponding concentric rings.

But this is only one part of the secret. Another is that during the cooking process, a very large amount of oil is added to the dough. When I say "very large" I mean exactly that.

Luckily, there are Malaysian roti kanai recipes that have a more moderate amount of oil, one of which I used. The cakes are very tasty, but there are no miracles: they are somewhat less elastic than those that I have tried in the street markets of Kuala Lumpur and Penang Island.

What you need:
Dough 1:

2 cups flour (300 gr.);
1 tsp salt;
0.5 tsp Sahara;
3 tbsp (20 gr.) butter, softened or vegetable;
1 egg, lightly beaten;
60 ml (1/4 cup) milk
3 tbsp water.

Dough 2:

1 cup flour (150 gr.);
65 gr. (1/4 cup) vegetable or butter, softened
vegetable oil for frying.

To make dough 1, mix flour, salt and sugar in a bowl. Add softened butter or vegetable oil and mix with your hands.

Lightly beat the egg in a measuring cup. Add milk and water to 1 cup (250g).

Pour 180 gr. in a thin stream. egg-milk mixture into flour until a dough is obtained. If the dough is very dry, add a little more liquid. It took me 3/4 liquid. When the dough is combined into a mass, start kneading it for 10-15 minutes on a lightly floured surface. The dough should be elastic and soft.

Roll the dough into a sausage and cut into 8 equal pieces. Roll each piece into a ball and place in a bowl. Pour vegetable oil over, cover with a towel and leave to rest for 1-2 hours.

To make dough 2, combine the flour and butter and knead until you get a smooth dough.

Roll into a sausage and divide into 8 parts. Roll each piece into a ball and cover with a towel. No need to refrigerate.

To make roti, roll out 1 dough ball with your hands into a 7cm diameter flat cake. Put a ball of dough 2 in the middle and wrap the tortilla around it.

On a lightly floured surface, use a rolling pin to roll out the dough into a 13x16cm rectangle.

Roll up the dough (roll length 16 cm).
Re-roll the 16x6 cm roll and roll up again along the narrow side. You will get a thick and short roll.

Calories: Not specified
Cooking time: 50 min

Most Indian recipes are vegetarian due to the food traditions of this country. Therefore, if you want to try some new lean or vegetarian dish, you can safely turn to Indian cuisine. I assure you, many discoveries await you, because Indian cuisine is famous for its spices, which can radically change the taste of familiar vegetables and cereals.
Today I want to offer you a photo recipe of Indian roti with lentils. By the way, they are cooked on chickpea flour, like the ones we cooked last time. This dish is not only vegetarian, but vegan, that is, it is prepared without the use of butter, milk and eggs. So, such cakes are suitable for fasting people and people with lactose intolerance.

The green lentils in the dough make roti very filling. It is very easy to prepare these flatbreads, you can use any flour, but I advise you to try making roti from whole grain flour.

Ingredients:
- 0.5 st. lentils,
- 1 tbsp. wheat flour
- 3 tbsp. l. chickpea flour
- 0.5 tsp coriander,
- salt to taste.

Recipe with photo step by step:

We measure the required amount of lentils. Lentils of any color will do. The main thing is to observe the cooking time. Let's wash the lentils.

Pour the lentils with clean water and boil until soft, adding salt at the very end. Green lentils should be cooked for 40 minutes, red lentils can take up to 10. Follow package directions.
We do not drain the broth, it will still come in handy.

While the lentils are cooking, let's do the dough. We combine two types of flour (if there is no chickpea flour, then it's okay, just increase the amount of wheat flour). Add salt and coriander. You can add any spices you like. Mix dry ingredients.

I advise you to knead the dough not on water, but on lentil broth. So the cakes are more saturated in taste, as well as healthy. You can also add a warm broth, you do not need to specifically wait until it cools.
Pour in little by little so that the dough does not turn out to be too liquid.

We take out the boiled lentils from the broth with a slotted spoon and transfer to a bowl with dough. We mix. You will most likely need a little more decoction. I don't add butter to the dough.

Knead into a smooth non-sticky dough. It should be soft.
Leave the finished dough for half an hour at room temperature.

Then we pinch off pieces of dough a little larger than a walnut. Roll out on a floured surface into thin cakes.

Fry roti with lentils in a dry hot frying pan for one to two minutes on each side.

We stack the finished cakes in a pile and cover with a clean towel so that they do not dry out.
Roti can be served as bread or wrapped in any filling - tomatoes, hummus, lettuce.
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I don't want to scare you, but dear researcher of Indian cuisine, this is probably the hardest part. At least, that's how it was for me.

Here it is necessary to make the dough correctly. Forget about how you make it for pies and all sorts of things. You need strength, skill and practice, practice and more practice.

Before serving, turn all the finished tortillas upside down so that the very first tortilla you made is on top. To keep the tortillas warm longer, wrap them in aluminum foil. If not, then plain paper will do.

How to make pressure dough

For the first experiments, it is necessary to reduce the number of components several times. Water is added little by little, but immediately after that, quickly mix the flour, or rather, pour it over the poured water. Don't overdo it. It is better to add less water than more.
How to properly mix the dough? Clench your hand into a fist and knuckles, as if rolling them over the future dough, begin to put pressure on the flour until a homogeneous dough is obtained. And don't forget to turn the dough over from time to time. In this case, it is necessary to turn it into a roll. If you feel that it has become difficult to mix, and the dough is not yet ready, add more water. So much so that the water does not spread over the entire bottom of the basin or pan, depending on where you do it.
But how can you tell if the dough is ready? Just press it with your finger. If the dough is already ready and has acquired its elasticity, then it will immediately level out. If there is no flour left in the bowl (this is ideal), and the dough still does not stand up to the test, then add water again. And start over.

I'll tell you a secret, the first months it took me an hour to prepare the test, until I mastered the technology. But I still hope you can do it sooner.

Puri (bread) / Poori

400 g flour of the 1st grade
2 tbsp vegetable oil
salt to taste
deep frying oil

Roll out thin round cakes with a rolling pin.
heat oil in karhai. Dip the puri in the hot oil for a minute, and once the puri has puffed up and is slightly fried, turn over and after a while transfer to a foil-wrapped dish.

Serve hot

Nan / Naan

500 g. Premium flour
1 tsp baking powder
1/4 tsp baking soda
2 tbsp Sahara
1 cup milk
2 tsp Kalinji seeds
3 tsp oils
salt to taste

mix flour with baking powder, baking soda and salt. Mix sugar, milk and water. Combine everything and make a non-hard dough (medium) by pressing with the back of your hand
brush lightly with oil and cover with a wet cloth for one hour
make 10 identical balls. Coat each with oil and place a Kalinji seed on each.
press the ball first on the sides, and then in the center. Roll it out and give it a round shape
stretch on one side, giving the shape of a triangle
spread on a cloth and put on a greased baking sheet in an oven heated to 250 degrees C
carefully remove when the nan begins to crisp and brown slightly on both sides
brush with oil and serve

Chapati (Roti) / Chapati (Roti)

400 g flour of the 1st grade
salt to taste
some ghee
a device similar to tongs; for turning

mix flour with salt. Add water and make a firm dough by pressing the back of your hand
cover with a damp cloth and leave for 15 minutes.
Divide the dough into 20 equal lumps - portions. Make balls out of them.
Roll out with a rolling pin round thin cakes with a diameter of 10 - 15 cm
lightly fry the cake on each side and immediately put it on an open fire (on a gas stove - on a burner, on a small fire). Be careful, chapatis tend to burn as soon as you turn away from the stove. The cake must be quickly twisted on fire, during which time it will swell and become a ball. Don't worry if you don't succeed at first. Balls will start to turn out later, but how proud of yourself will you be when this finally happens !!! :)

Brush one side of the ghee chapati and rub the buttered side against the other chapati. Serve hot

Paratha / Paratha

400 g flour of the 1st grade
salt to taste
vegetable oil in a mug and a teaspoon

mix flour with salt. Add water and make a firm dough by pressing the back of your hand
cover with a damp cloth and leave for 15 minutes.
Divide the dough into 20 equal lumps - portions. Make balls out of them.
We roll each ball into a cake with a diameter of 5 cm. Lubricate the top with oil with the teaspoon that was with the mug :). Now fold this cake in half, and then again. And we roll it out again, now to a diameter of 10 - 15 cm. The cake should turn out to be more triangular than round.
we put the resulting cake in a pan, when the dough dries slightly, turn it over to the other side and immediately quickly grease this half-finished part with oil in a mug. Then, just as quickly, turn the cake over to the other side and do the same. Well, now it remains to fry it a little on both sides, and the paratha is ready.

Serve hot

Pressure cooker naan / Cooker Naan

500 g premium flour
1 1/2 tsp Sahara
20 grams of fresh yeast or 2 tsp. dry yeast
2 teaspoons fresh dahi
25 g ghee or margarine or butter
1 tsp salt

Sift the flour. Mix sugar and yeast with a glass of warm water and stir until they dissolve. Leave for 5 - 7 minutes in a warm place and let the yeast ferment.
Add the yeast along with the dahi, ghee and salt to the flour and adding warm water little by little, make a soft dough.
Knead the dough for 7 minutes. Then cover it with a damp cloth and place in a warm place for 30 minutes. Lower the dough, knead it for about a minute more.
Divide the dough into 20 pieces. Roll each bottom into a naan shape (more triangular). Lubricate the pressure cooker well with a little oil by closing the lid and turning it slightly. Then remove the lid and heat the pressure cooker well upside down over the fire.
Lightly grease each naan with water (gradually, not all at once) and stick the wet side to the wall of the pressure cooker. Cook until brown spots appear on it. 3 - 4 naans can be stuck to the walls at a time.
After you have removed the naan, you need to lubricate it with oil.
Serve hot.

Paratha stuffed with curry / Stuffed with Curry Paratha

3 cups premium flour
1/4 tsp baking soda.
2 tbsp fresh dahi
1 cup milk
3 cups of any vegetable curry
4 tsp vegetable oil
ghee for frying
salt to taste

Sift flour with soda. Pour in the dahi, milk, salt and make a soft dough.
Knead the dough and pour in the oil. Knead again and put for half an hour under a damp cloth.
Then knead again and divide the dough into 10-12 pieces.
Roll out each piece. In the middle, put 2 tbsp. semi-dry curry. close on all sides. Fry until crispy in a pan with ghee.

Serve hot on its own.