Carrot Chapathi / Carrot Roti

Ingredients :
Grated Carrot - 1cup
Wheat Flour - 1 cup
Milk - 4 tbsp
Green Chilly - 3 or 4(chopped finely)
Salt to taste
Method :
1.Heat 1 tsp of oil in a  frying pan add chopped green chilly and grated carrots saute for 5 mins untill it leaves raw smell.
2.In a mixing bowl add flour and sauted carrot, salt mix well.
3.Add milk and add enough water,make a soft dough.
4.Cover any wet cloth or tissue paper leave it for 20 mins.
5.Then knead the dough well and make lemon sized balls.
6.Dust the balls with plain flour ,on flat surface roll the ball with rolling pin into circular shape
7.Heat the frying pan and fry the roti on both side until roti turned light golden color.

Step By Step Picture

8.Serve with any chutney or gravy curry.

Methi Paratha

Ingredients :
Whole Wheat Flour - 2 cups
Fresh Methi / Fenugreek leaves - 1 bunch
Green chilly- 3 or 4
or Red chilly- 2 tsp
Onion - 1medium sized
Chat masala / amchur powder -1 tsp(optional)
Cumin, Coriander powder - 1 tsp(optional)
Salt to taste
Vegetable oil /Butter - 2 tsp
Method :
1.Finely chop the Fenugreek leaves,Onion,Green chilly.Heat the oil in a cooking pan add green chilly,onion saute for few mins.
2.add fenugreek leaves,saute for few mins,cover with lid and cook till fenu greek leaves become soft.But don't add water.
3.Then add salt and spices to it.mix well.cook 2 to 3mins.turn off the flame.cool down it.
4.Mean time Prepare the soft dough from the wheat flour.Here you can add and mix the cooked fenugreek leaves with flour and make the dough.or just make the plain dough and fill the leaves.depend on your choice.
5.Leave the Dough for 15 to 20 mins.Make the small balls out of the dough.
6.If you mix the leaves in dough,just roll it into flat circular shape.other wise,roll balls into small circular shape fill the cooked methi leaves close it by pulling the edges.Roll it into flat circular shape.
7.Heat the frying pan fry both side till parathas become light golden color.

Step By Step Pictures

Serve Hot with curd or raita or peanut chutney.

Jowar Roti / Sorghum Flat Bread / Jonna Rotte

Jowar is healthy food.jowar has less sugar.Jowar roti is best food for diabetic patients.and also this roti is good for maintain diet and celiac diseases or digestive problems...
Here is the recipe

Ingredients :
Jowar flour -1 cup
Water - 1 1/2 cup
Salt -to taste

Method :
In a bow add water and salt bring it to the boil.Now add jowar flour to it .

mix well with spoon till flour absorb the water and form into the dough.

cool down it to handle the dough.do not cool completely, then the dough become hard.take the dough and knead well.If the dough sticky just wet the hands.

divided the dough into equal ball.making of this roti quite different to other rotis.Here no need of rolling pin to make jowar roti.Wet a cloth,take one dough ball,on the wet cloth  press the dough with palm to make round flat shape.

Heat the non-stick pan carefully lift the roti and place on heated pan.

On medium heat roast few mins.when it start bubbles  turn the roti into other side.then it puffed up.

roast for few mins like chapathi.repeat the same process to remaing dough.

serve hot with onion chutney or any gravy curry or peanut chutney..

Simple Naan(with out yeast)

Ingredients:
 All purpose flour-2 1/2cups
 curd-1/2 cup
 warm milk-1/2 cup
 baking powder-1/2 tsp

 baking soda-1/2 tsp

 sugar-1/2 tsp

 salt to taste

 butter 5 tsp

Method:

sift the flour into bowl add baking soda,powder,salt,sugar ,melted butter  mix well.make well in the middle of the flour.then pour the  milk and curd in center of the flour and mix well and  knead lightly.make a soft dough.cover with towel and leave it for at least 3 hrs.now knead the dough well and  make equal size balls. dust the balls with flour.on flat surface roll the balls into oval shape about 1/2 inch thickness.heat the pan and fry the naan then it has bubbles turned into golden color.fry the same another side till it turns into light golden color.apply ghee or butter on both side.serve hot.

Aloo paratha/potato stuffed flat bread

Ingredients:
for dough
  Whole wheat flour-2 cups
  water-1/2 cup
  salt-1 tsp
  oil-2tsp
stuffing
  potato-2 nos
  green chilly paste-1 tsp
  coriander powder-1/2 tsp
  cumin powder-1/2 tsp
  lemon juice -2 tsp
  chat masala/garam masala-1/2 tsp
  vegetable oil-2 tsp
  salt -to taste
  coriander leaves
  spring onion
  you can add any spices according to your taste.
Method:
first prepare the dough for paratha.In a bowl take flour add oil and salt to the flour,mix it well.

then add water to it knead it well and make a soft dough.rest it for 20 to 30 mins.then the parathas will more soft.

for stuffing remove the peel for potato and cut into cube.In a microwave safe bowl add water and potato cubes cook them in microwave about 7 mins.

then remove from microwave and drain the water let it them for cool.then mash them with masher.

heat the oil in a pan add coriander powder,cumin powder,green chilly paste fry for 2 mins ,then add chopped spring onions,coriander leaves,salt.saute them for minutes till they leaves raw smell.at last salt.here u can add your own spices like garam masala,chat masala etc..now add mashed potato's.stir them well.when mashed potato's observe all spices pour the lemon juice on the top of it.mix it well .turn off the stove.let it cool.

mean time.take the dough make small equal size balls.if u don't getting equal sized balls.just roll the dough take a knife cut into equal parts then make lemon sized balls .

then u will get equal size balls.if the potato stuffing cool make equal balls as size of dough balls.

roll the balls into circles with rolling pin at flat surfaceor with hand into 3 or 2 inches diameter.

make sure the edges should be thin than middle of the dough circle.because we have to close the edges.take the potato ball and put into middle of the circle .

carefully close the all sides by  pulling the edges and sick together.if the edges are not stick touch the water to the edges before closing.

stuff remaining balls like this.

take one stuffed ball apply dry flour to both side then it don't stick.gently roll it into round shape with rolling pin.

while u rolling paratha u may get bubbles then take knife (or any sharp edge pin like tooth pick) press on the bubble.then the air will go.other wise it may tear and the stuff will come out.do like this to all stuffed balls.

heat the pan fry the paratha on both side till they turned into golden color.

serve hot with any pickle or curd or raitha.serve with raita will be more taste.