Beet Root Chappathi:
Whole wheat flour 1 cup
Beet root 1 large - grated
Cumin seeds 1 spoon
Ghee/oil few spoons.
Heat oil, add cumin seeds followed by beetroot, salt and chili powder. Cook the beets briefly.
And add the same to the flour, mix well...add oil if necessary. Make a smooth dough.
Divide them into equal parts, and roll them into thin flat breads.
Toast them both the sides on a pre-heated griddle. Run few spoons of oil.
Serve warm along with curry, subzi and raitha.
Pyaz Ka Paratha:
Onions Stuffed in Indian Flat Bread. Vengaya Chapathi. Ulli Roti.
Wheat flour 1 bowl
Cooking soda 1/4 spoon
Warm water 1 cup
In a wide bowl, bring wheat flour. Add salt and soda. Further add warm water and knead this to smooth dough. Add ghee as a finishing touch.
Purple/Red Onions large 2 finely chopped
Mashed potatoes 1 small cup(for texture)
Garam masala powder 1/4 spoon
Cumin powder 1/4 spoon
Green chili 2-3 finely chopped
Ginger-garlic paste 1 spoon
Coriander leaves 1 cup finely chopped
Dry wheat flour and ghee for making parathas.
Heat oil/ghee in a pan and add cumin seeds.
Add green chilies, onions and ginger -garlic paste. Fry till fragrant. Add salt, garam masala and cumin seeds powders.
Now add mashed potatoes to the above masala, continue cooking...maybe till fragrant.
Divide the dough into equal parts. Roll them into thin flat breads. Place a table spoon of filling, place an other chappathi over it...seal the edges. Repeat the same for the remaining dough.
Now toss them onto heated griddle, smear oil and cook both the sides.
Serve hot with spicy gravy or subzi.
Chinese Style Stir-Fried Vegetables Stuffed in Indian Flat Bread - How about that? China is a neighbor country to India. Since time immemorial they have been visiting India, through land route. And right from Xuanzang (popularly known as Hsüan-tsang, in India 602 - 664 CE) were traveling to India in search of Buddhist scripts and for education. For several years they have been residents of India, especially in the big Metropolitan cities. Many were serving their distinctions as Dentist, Hair Stylist, Tannery Owners and Sauce manufacturers! But we have to say that, they found their glory in India through 'Food' ! Yes, by opening the Restaurants! In fact, the better Sino-Indian cultural fusion, perhaps began in the Kitchen! However, the original Chinese menu in the restaurants were kind of bland and not so appetizing to the predominant local population, who are big time spicy food lovers! So, a curious restaurateur at Mumbai, Nelson Wang (1975) prepared an amalgamation recipe to suit the palate of his customers. And, it was highly successful ! The credit goes to this one person, who first came up with the idea of fusing Indian Garam Masala with that of Chinese Soy Sauce! Later, the culinary perfection happened over years! Now, it took a new dimension of evolving into a distinct cuisine throughout the Sub-Continent! And, these days it is even getting popular in U.S. A. In many major cities 'Indo-Chinese restaurants are gradually mushrooming up! So, if you are curious to check it out' here you go.
Mixed Vegetables(Carrot, Beans and Cabbage) -thinly sliced 2-4 cups
All purpose flour - Dough
Green chilies 6 finely chopped
Ginger 1" minced
Garlic 1-2 minced
Chinese 5-spice powder/garam masala 1/4 spoon
Soy Sauce few teaspoons
Green Onion chopped 1-2 cups
Sesame oil few spoons.
In a wide wok, heat oil and ginger-garlic, chilies and vegetables. Add salt, MSG and soy sauce. Stir-fry over high heat. Set aside to come down to room temperature.
Now roll the parathas as usual and fill the vegetables in it. Toast the same both the sides, until well-done.
Serve to go with Ketchup or any Chinese style side dish.