Lachcha Paratha

Ingredients Of Lachcha Paratha
2 cups whole wheat flour
1/2 cup ghee
Water to knead
Dry flour - for dusting

How to Make Lachcha Paratha

1.Knead the flour into a soft and pliable dough, with the water, cover and let rest for 30 minutes.
2.Make eight round and smooth balls.
3.Roll into a round of about 1/4 cm/1/8" thickness.
4.Smear the surface of this round, with ghee. Fold in 1/2, smear the surface with ghee again, and make another fold, from corner to corner.
5.Roll thinly, without tearing. Heat the tava and place one parantha on to it.
6.When the edges start lifting, slightly, smear some ghee over it letting it trickle under it.
7.Brown on both sides and serve hot.

Roti Thai

Ingredents of Roti Thai
1 1/2  cup All purpose flour / Maida
3/4 tsp sugar
3/4  tsp Salt
1 tbsp Vegetable Oil / Olive Oil
1/2  tsp baking powder
1/4 cup warm water
Butter / Olive oil for cooking rotis

How to Make Roti Thai

In large bowl, add flour, salt, sugar, baking powder and mix well.
Now add the oil, warm water, warm milk and mix to form smooth and semi stiff dough. If the dough is very dry then add little more water or milk.
Let the dough rest for about 30 minutes.
Dust the working surface. Divide the dough into 8 equal portions.
Roll each portion into 6 inch disk. See that the roti is not too thick or too thin.
Heat the pan / tava. brush it with butter. Cook the roti until it bubbles on one side and then flip it, again brush with some butter and cook till it becomes golden brown.
Repeat the process for remaining portions of the dough.
Roti Thai Bread is now ready. Serve hot.

Important

You can also cook the roti using olive oil or vegetable oil.
To make it vegan, add 1/2 cup of warm water and skip adding milk.

Onion Kulcha

Ingredients Of Onion Kulcha
5 cups whole wheat flour
For the Stuffing:
2 Tbsp green chillies
3 onions chopped
2 Tbsp coriander leaves
1 tsp mint leaves
2 tsp ginger-chopped
1 tsp carom seeds (ajwain)
1 tsp red chilli powder
Salt to taste
1 tsp coarsely ground pomegranate seeds



How to Make Onion Kulcha

1.Prepare dough with flour and water (the dough has to be a little hard). Allow to rest for an hour.
2.Divide the dough into four equal parts and make round balls using dry flour.

To prepare the stuffing:

1.Use chopped onions, green chillies, coriander and mint leaves. Add seasoning and carom seeds.
2.Stuff each ball of dough with a portion of the filling in the middle.
3.Fold the filled balls of dough and pinch the edges to seal the dough.
4.Roll out the kulcha with a rolling pin.
5.Place the kulcha on a plate and put it in microwave to grill 10 minutes on both sides.

Roghni roti

Ingredients For Roghni roti
1 cup Maida
1 cup whole Wheat Flour
Milk to knead the dough (preferably lukewarm)
2 tablespoons of Ghee
Salt to taste
2 teaspoons of Sugar
Additional Ghee to smear on the roti.

How to make Roghni roti

Mix together the atta and maida.
Add salt , sugar and make a dough with milk. Do not add water.
Cover with damp cloth and leave aside for 20 minutes.
Male small portions from the dough.
Roll out into round rotis and cook both sides well on a tawa. Cook on medium heat.
Smear ghee on each side and cook till ghee is absorbed.
Serve hot with any curry of your choice.
This roti is also suitable for lunch boxes as it remains soft for a longer time. 

Kashmiri paratha

Ingredients

The Dough
1  cup whole wheat flour
1  tbsp oil
3/4 cold water
Filling
8 oz almonds
4 oz desiccated coconut
1/2 tsp  ground cinnamon
1/2  tsp cardamom seeds
1/2  tsp ground nutmeg
1 egg white
2 tbsp sugar
1/4 cup oil or ghee for frying
For serving
almond butter
butter
condensed milk

Instructions

Rub oil in the flour, and make a nice soft dough using enough water.

Let the dough rest for at least 20 minutes.

In a food processor grind the filling ingredients to a fine paste.

Divide the dough into 5 balls.

Roll 1 ball to about 5 inches

Put the fill in the centre, take the edge and start pleating and bringing the pleats to the centre.Join the pleats together, the pleats have to be joined well otherwise there will be gaps while rolling and the filling will come out. 

Sprinkle some flour and roll the paratha to about 6 inches.
Cook on a hot tava like a chapatti, when the bottom is partly cooked ( it will change the colour), flip the paratha.brush it with oil, flip it again, this time this side has to cook more.  Brush with oil and flip it again.

Turn it again once on both sides.

Serve it hot

Spread it with butter, almond butter or condensed milk.

Amritsari Kulcha

Ingredients Of Amritsari Kulcha
For the dough:
1 Kg Refined flour
400 Ml Water (add more if needed) (kneed all together for pliable dough)
A pinch of Salt (optional)
100 Ml Canola oil
For the filling:
1/2 Kg Potatoes (crushed), boiled
1 Cup Onion, chopped
2 tsp Coriander seeds (crushed), roasted
2-3 Green coriander sprigs, chopped
2 tsp Ginger, chopped
1 Green chilli, chopped
1 Tbsp Anaar dana seed (crushed)
Lemon juice

How to Make Amritsari Kulcha

1.Make a semi-firm dough with refined flour, water, salt and keep it covered with moist cloth for 1 hour in a cool place.
2.Combine all filling ingredients, except canola oil, and gently fold together. Check seasoning.
3.Dab some oil on your fingers and palms. Using them, make small balls (40-50 g each or size of medium potato) from dough and flatten to stuff with filling. Pack flattened dough with filling just enough to stuff and encase well.
4.With a rolling pin, flatten wedges again.
5.In a medium-hot, non-stick pan, brush wedges with canola oil and cook evenly on both sides. Serve wedges with coriander-mint chutney or curd (optional).


Key Ingredients: Refined flour, Water (add more if needed) (kneed all together for pliable dough), Salt (optional), Canola oil, Onion, Potatoes (crushed), Coriander seeds (crushed), Ginger, Green coriander sprigs, Green chilli, Anaar dana seed (crushed), Lemon juice

Khameeri Roti

Ingredients Of Khameeri Roti
1 tsp Sugar
1 Tbsp Dry Yeast
1 tsp Flour
1/3 Cup Water
2 Cups Flour
2 Tbsp Milk
1 tsp Oil
1 tsp Melon seeds
1 tsp Sesame seeds
1 tsp Kalonji seeds
2 Tbsp Coriander leave

How to Make Khameeri Roti

1.Take dry yeast in a bowl, add sugar, flour and water to it. 
2.Blend them together to get a liquid yeast mixture. 
3.Leave the mixture aside for 20 minutes.
4.Take flour in another bowl and add the yeast mixture to it. 
5.Mix it thoroughly and add some milk. 
6.Knead a dough of the mixture, add some oil. 
7.Leave the dough covered for 2 hours. 
8.After 2 hours, take some flour and spread it as a base. Take out the dough and roll it to make the rotis. 
9.Put melon seeds, sesame seeds, kalonji seeds and coriander leaves on the roti and roll it further. 
10.Toast the rolled roti on a pan. 
11.Serve the Khameeri roti hot with a dish of your choice.

Key Ingredients: Dry Yeast, Sugar, Flour, Water, Flour , Milk, Oil, Melon seeds, Sesame seeds, Kalonji seeds, Coriander leave

Kashmiri Roti

Ingredients for Kashmiri Roti
3 cups - Wheat flour
1 tsp - black pepper (freshly ground)
1/2 tsp - Fennel seeds (coarsely crushed)
1/4 tsp - ajwain seeds (omum)
1/2 tsp - Cumin seeds
4 -5 pinches of asafetida
1 tbsp - Butter
salt to taste
Ghee for shallow frying
warm Milk to knead dough

How to Make Kashmiri Roti

Sieve together flour and salt.
Add all the other ingredients, except ghee and milk.
Mix well. Knead into a soft pliable dough using milk.
Divide dough into 10 parts and roll into thick parathas.
Prick with a fork all over.
Heat griddle, roast on both sides.
Drizzle a little ghee on both sides.
Shallow fry both sides till crisp, and golden spots appear.
Serve hot with dals or vegetables, as desired.