Tikhat Mitachi Puri / Khari Puri

Tikhat Mitachi Puri / Khari Puri, is a tasty puri, slightly spicy, it stay's good for  3-4 days, so it's good to carry while travelling.  Can have this with pickle or yogurt. It's excellent.

This is part of Akshaya Tritiya Veg Lunch Thali.

Ingredients  
2 Cups Whole Wheat Flour
2 Tablespoons Heaped Besan/Chickpea Flour
2 Tablespoon Heaped Rawa/Semolina
1 Teaspoon Sea Salt
1 Teaspoon Sesame Seeds
1 Teaspoon Ajwain/ Carom Seeds
1½ Teaspoon Red chilly powder
½ Teaspoon Turmeric Powder
2 Tablespoon Hot Oil
Water as required for making the dough
Method

Mix all the dry spices , besan, rawa 

well into the flour, add hot oil and mix well

Add water little at a time to make a firm slightly stiff dough.

Keep this dough covered with a damp cloth aside for 30 minutes.

After 30 minutes the dough will like this a little soft.

Divide the dough into small lemon size ball. 

 Oil the rolling board and take each ball and roll  them into small puris ( do not use dry flour or else the puris will absorb more oil).

Heat oil on medium high flame when the oil is hot, fry the puris depending on the size of the pan add one or two and fry, till they are golden on both sides. 

Remove them on to a kitchen towel, so that the excess oil can be absorbed.

They are ready, so puff and yum...

See the goollo mollo puris.

Enjoy!!

Labels : Flatbread, Puris, Maharastrian Cuisine, Maharashtra, Main course, Travelling Menu, Red Chilly Powder, Besan, Rawa, Whole Wheat Flour

Hyderabadi Parathas#BreadBakers

Hyderabadi Paratha is a popular paratha recipe form Hyderabad which is also famous in all regions of India and also our neighboring country Pakistan.
For making this paratha it is very important that layers should be seen on the paratha when it cooked. Check my notes below to make really flaky and layered parathas.

Ingredients
2 Cups All Purpose Flour 
½ Cup Wheat flour
2 Teaspoon Level Salt
1 Tablespoon Heaped Sugar

Method

Sieve the wheat, salt and all purpose flour.

In a bowl add  the sieved flour and knead into a semi stiff dough with water keep covered with a damp towel for at least 30 minutes better still for  an hour.

Divide it into equal size balls and keep covered with a damp towel.

Take one ball roll it on a greased work surface into big slightly thick circle 

spread ghee nicely on the circle and sprinkle little flour on circle

then start roll this 

into a rope  

then take the rope tap it on the work surface  to stretch it into a longer rope  

roll it into a 

circle and 

then roll it lightly into a paratha. 

Heat a griddle or tawa on medium low flame and then place the paratha on it, when bubble appear on top then flip it

apply ghee on the this side and cook it brown spot appear on the bottom side and flip the paratha press it with a cloth and then apply ghee and flip this side and cook till both sides brown spot appear.

Take it on to clean towel and crush it lightly  with your hands to open the fold. 

Ready... 

Serve with any gravy dish, like vegetable or chicken curry/ korma along with sweet or spicy pickle.

My Notes

While making these Paratha the circle should be of medium thickness. If you make them more thick then more layers will be visible,  then there is a chance that the paratha will remain raw/uncooked from  inside.  To avoid this cook the paratha really very well on low medium flame  by pressing it with a cloth, so that it is not left uncooked from inside.

Labels: Paratha, Hyderabad, Flaky, Flatbread, Breads, Bread Bakers 

BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient.

. This month, the Bread Bakers are making Indian Flatbreads/Parathas, a theme chosen by Renu from Cook With Renu. And don’t forget to check out all the amazing Indian Flatbreads/Parathas done by our talented bakers.

• Aloo Paratha from A Day in the Life on the Farm
• Bedmi Paratha from Ambrosia
• Gobi Paratha by Nam's Corner
• Hyderabadi Parathas from Sneha's Recipe
• Masala Paratha from All That's Left Are The Crumbs
• Roti from Karen's Kitchen Stories
• Pathiri - Gluten Free Rice Bread from The Schizo Chef
• Puran Poli from A Messy Kitchen
• Spicy Lamb Murtabak from Food Lust People Love
• Stuffed Bajra Paratha from Cook with Renu

Rajgira Roti#BreadBakers

Amarnath / Rajgira flour is gluten-free, so it is a little hard to work with. The rolling part is not as easy like our regular roti or chapati. It is a crumbly dough, hence, will not get the smooth edges. So, keep sealing the edges as you are rolling, just be light and gentle while rolling.

Makes 4 Rotis

Ingredients
2 Cups Rajgira /Amaranth Flour
1 Large Potato - boiled, peeled and mashed
1 Tablespoon Ghee
Water as required to make a soft dough
Sendha Namak/ Rock Salt to taste or Normal Salt

Method

In a large bowl add rajgira flour, salt, mashed potato, mix well. Add ghee and mix it, knead dough by adding water, till it comes together and forms a soft dough. Cover it and let it rest for 10 minutes. After 10 minutes, divide the dough into 4 equal portions and make smooth balls. 

Now take parchment paper or plastic sheet on rolling board. Take one ball and flatten it out. 

Roll it very lightly and gently by dusting it with rajgira flour. 

Make slightly thin roti  

With slightly damp hands make it into a round circle 

and smoothen the edges. 

Heat the tawa or skillet on medium high heat. Gently lift parchment paper and put on hot tawa and peel off the paper. 

When once side is golden brown then, flip it. Cook for another few seconds, press gently using a spatula, till this side too is golden brown. 

When done take it out from skillet and serve it hot. Repeat the same procedure for rest paratha. 

These have to be eaten hot, or else, they become chewy. 

Enjoy these Vrat Rajgira Rotis with Aloo Tamatar Jhol - No Onion No Garlic

Labels : Flatbread, Gluten free, Vrat, Amarnath, Rajgira, Bread, Bread Bakers, Healthy 

Check  the other Gluten Free Bread's baked

Aloo Nachini Roti from Sara's Tasty Buds
Banana, Coconut and Goji Berry Bread from All That's Left Are The Crumbs
Brazilian Cheese Bread from Karen's Kitchen Stories
Gluten Free English Muffins from A Messy Kitchen
Gluten Free Pizza Crust from What Smells So Good?
Masala Mixed Flour Thalipeeth from Sizzling Tastebuds
Methi Aloo Bajra Roti from Gayathri's Cook Spot
Rajgira Roti from Sneha's Recipe

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all of our lovely bread by following our Pinterest board right here. http://www.pinterest.com/flpl/bread-bakers/ Links are also updated after each event on the BreadBakers home page. http://www.foodlustpeoplelove.com/p/breadbakers.html We take turns hosting each month and choosing the theme/ingredient.