RAWA ROTI

Ingredients:

Fine rawa - 2 cups
Water - 2 cups
Salt - 11/2 tsp
Asafoetida - a pinch
Green chillies - 8
Peeled small onions - 1/2 cup
Sour curd - 2 Tbl. sps
Finely cut coriander& curry leaves - 1 1/2 Tbl.sps
Oil - for frying


For seasoning:

Mustard seeds - 1/4 tsp
bengal gram dhal 1 tsp


Method:

Grind green chillies along with salt and asafoetida.

Heat oil in a heavy frying pan (deep curved ) add seasoning and then pour water.

When water comes to boiling point, reduce flame and mix rawa by stirring constantly.

Remove from fire and allow to cool down.

Mix green chilli paste. finely cut small onions, sour curd and coriander leaves.

Knead to a thick dough.

Make balls, and pat on a  wet cloth or polythene sheet, to thick rotis.

Heat a tawa and fry rotis, with enough oil on both sides.



Yield: 12 rotis


Caloric value: 1 roti - 113 calories.

POTATO ROTI

Ingredients:

Maida - 2 cups
Potatoes - 2 ( medium sized )
Melted butter or ghee 1 Tbl.sps
Luke warm milk - 1/2 cup
Salt - 3/4 tsp
Sugar - 1/2 tsp
Cooking soda - a pinch


Method :

Pressure cook potatoes, peel and mash thoroughly when it is still warm.

Mix salt,sugar and butter to the flour.

Add mashed potatoes and blend thoroughly.

Sprinkle milk and knead to smooth dough,
( if necessary add more milk to knead )

Make medium sized balls and roll like chappathis.

Fry on a hot tawa without using oil.

Apply little oil if necessary after removing from fire.

Line chappathi box with thin muslin cloth and keep these rotis in that to keep soft.


Yeild: 10 to 12 rotis.


Caloric value:

1 roti = 98 calories.

GHATIA

Ingredients:

Wheat flour - 1 cup
Oil - 5 Tbl.sps
Salt - optional
Water - just enough to mix the dough.

Method:

Mix oil to the flour till it blends well with the flour and resembles bread crumbs.

Sprinkle little Water and knead to a stiff dough.

Pat and knead well several times.

Make even sized chappathis using wheat flour for dredging.

Heat a tawa and place one chappathi.

Using clean nails prick all over the chappathion top ( or with a fork )
Roast without using any oil till crisp on one side.

Turn over to direct heat and brown the other side.


Yield: 7 chappathis

Caloric value:

1 ghatia : 169 calories.

BHAKRI

Ingredients:

Wheat flour - 2 cups
Vanaspathi - 2 Tbl.sps
Salt - 3/4 tsp
cumin seed - 1/4 tsp
milk - enough to mix the dough
Oil - as required


Method:

Add salt and cumin seed to the flour.

Blend vanaspathi to the flour evenly.

Gradually add milk and knead to a stiff dough.

Pat and knead several times.

Make balls and roll into thin chappathis.

Place chappathi  on a hot tawa and prick with a knife all over on top.

Keep pressing the chappathi using a clean cloth . by gently turning it and giving pressure all over.

Turn over to direct flame and puff up.

Apply little oil to one side after removing from fire.

These chappathis can be kept for a week.
( While serving chappathis to children apply little honey on top )


Yeild:16 chappathis

Caloric value:

1 Bhakri - 87= calories.

Pulkas

Ingredients:

Wheat flour - 2 cups

Water - enough to mix the dough

Salt - optional

Oil - 2 tsps


Method:

Take flour in a mixing bowl.

Sprinkle Water gradually and Knead to a Smooth dough.

Pat and Knead the dough for several times ( Atleast  for  10 to 15 mins )
keep closed for 4 to 5 hours

Make 14 even sized balls.

Flatten and rool out into medium sized Chappathis.

Heat a tawa and put chappathi on a top.

When small bubbles appear  on a top turn over immediately.

Roast till light brown underneath.

Turn over  to direct flame ( or use a wire mesh on top of the stove )
When it puffs up like puris, remove from fire.

Crumble the Chappathi with hands. (once )

Fold like a triangle and keep in a chappathi box Which is lined with a thin Muslin cloth.

Apply little ghee on one side of Chappathi before folding ( optional )


Caloric value: 

one pulka - 73 calories

Yeild :14 pulkas