Besan Ki Roti Recipe | Chickpea Flour Roti

Besan Ki Roti | Chickpea Flour Roti | How to Make Besan Ki Roti with step-by-step photos  

Besan Ki Roti is a spicy traditional flatbread, which is a quick and easy Pakistani flatbread, tasty and soft, it can be eaten with curry or you can enjoy it at any meal or make them for a party or get together, I have customized this besan ki roti (flatbread)by mixing gram flour (besan)with some wheat flour.

This mixed flour version is much easier to make, healthier, and lighter on the tummy.y

                                         

Gram flour is considered a heavier flour to digest, hence eating pure gram flour rotis at times makes you feel extremely heavy or overfull. To enhance the taste are added onion, green chili, coriander leaves, dry pomegranate seeds, and whole coriander

Besan roti is served with garlic sauce, raita, and curry(salan)

I often cook this roti in the winter season, and have it with chutney or curry easy to make, so let’s begin

If you have tried this Besan ki Roti, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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To prepare this recipe, first take all the ingredients and prepare all the veggies.
            

Put whole spices like coriander and cumin seeds, pomegranate seeds, and black pepper corns, dry roast them on a low flame for 2 minutes, put them into a grinder jar, and grind to make a coarse powder. 

                           

In a bowl, add gram flour with wheat flour, turmeric powder, and salt, and mix them together. 
                                              

Then add spices, and stir to mix well.
                                              

Now, put baking soda along with chopped veggies.

                              

And stir to mix well, then pour oil into the dry flour mixture. 

                                       

Mix them well until everything is incorporated., Now, pour a little water and mix it in a rotating motion from the center of a bowl outward until it forms a dough and cleans the sides of the bowl.
                         

The dough seems to be sticky, knead it with some oil and flour.
                                  

Make a ball and put it back into a bowl, and keep it aside to rest for about 15 minutes.

Preheat the tawa (cast iron flat griddle) on medium flame, take some extra flour on a plate for dusting, Knead the dough again with oily hands for a minute, and roughly divide the dough into equal parts(ball size depends on how thick you want to make the roties), Place the ball of dough into flour and press flat, dusting on both size.

                       

Now place the ball of dough on a rolling board and roll out the chapati with the help of a rolling pin, about 5 to 6 inches in a round shape.

                                           

                                             

Place the roti on a preheated skillet, and let it cook on low to medium flame. Once one side's little bubble starts bubbling, flip the roti, and turn over the other side. Keep the flame low to medium; otherwise, it will burn or remain uncooked inside.

               

Cook the roti until light golden brown color on both sides; the roti is done.
                           

Now transfer to the tray or any other plate, and apply some butter or ghee to the cooked roti. Besan ki roti is done.
                       

                    
Served it with garlic chutney, raita, and an onion slice                                           
                   

Masoor Dal Recipe | Sabut Masoor Dal

Masoor Dal | Sabut Masoor Dal | How to Make Black Lentil Recipe with Step-by-step Photos

Masoor Dal is a spiced, tasty, tangy dal made from whole masoor lentil, or called Malka masoor dal. means of this "Queen of lentils" :) Like we call the mango as king of fruits
This whole masoor dal recipe is one of the easy and breezy deals I make at home with sabut masoor, which are brown-skinned lentils 

Sabut masoor dal is very simple and easy to make, prepared with simple basic masala and then tempered with garlic, cumin, and dry red chilies (tempering) to give a wonderful flavor, this dal is not thin or thick but has a medium consistency, adding cream/butter is optional but it does enhance the taste of the  masoor dal
                       

But I didn’t add such kind of stuff due to facing health issues doctor strictly forbade using any oily thing you can put as a tadka dal as well and you can add spices as per your taste requirements, the consistency of the dal can also be kept thick or medium

If you are serving dal with rotis then you can keep a thick consistency in the dal, for serving with rice keep a medium or slightly thin consistency in the dal...

The masoor dal can be relished with rice,rotis, or paratha

Tips:

1. To prepare whole masoor dal firstly put lentils in warm/hot water for at least 2 hours
2. Properly soaked Malka masoor dal easily soften
3. Don’t add salt during cooking at the end salt is added to the dal otherwise it will be hard 
4. For bringing a tangy taste to dal you can add either amchur powder, green tomato, or raw mango slices
5. Don’t add tamarind pulp to whole masoor dal
6. Dal taste will become bitter by adding tamarind pulp
7. For the best result put tadka of the butter/margarine instead of oil                   

If you have tried this Masoor Dal don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Rinse and soak the sabut masoor dal in hot water for 2-3 hours

Put soaked dal in the pot with water either you add mango powder or green tomatoes, bring to a boil, and combine all spices powder to the masoor dal

Add a little oil to the dal and allow to cook for about 30 minutes, mix salt with the cooked masoor dal, and stir to combine well

Heat the oil/butter in the frying pan, put tadka ingredients into the oil, and let them crackle for a minute

Put tadka into the sabut masoor dal and immediately cover the lid to preserve the flavor of tadka 

Now Transfer to the serving bowl/plate, Malka dal masoor is ready to serve

Serve whole masoor dal with boiled rice,rotis,pappur, fried green chili, and pickle   

Stuffed Paratha Recipe | Egg Paratha

Stuffed Layer Paratha | Egg Paratha || How to make layered Paratha with step-by-step photos.....

Stuffed layered paratha is a simple stuffed layer and a delicious flatbread that originated in the Indian subcontinent. Most stuffed parathas are not layered. But I made stuffed layer paratha, which is quite easy to make. Parathas can be eaten as a breakfast dish or as a tea-time (tiffin) snack.

Parathas are one of the most popular unleavened flatbreads in Pakistan, made by baking or cooking whole wheat dough on a Tawa and finishing off with shallow frying. Parathas are thicker and more substantial than chapatis/rotis, and this is either because, in the case of a plain paratha, they have been layered by coating with ghee or oil and folding repeatedly (much like the method used for puff pastry using a laminated dough technique), or else because of food ingredients.

                               

Lots of stuffings can be filled in dough, such as vegetables, chicken, cheese, dal, or mince, by choice other than

People use different techniques for making stuffed or layered parathas, making paratha uses both the layering technique together with filling into the dough. 

Some stuffed parathas resemble a filled pie squashed flat and shallow fried, using two discs of dough sealed around the edges, then alternatively using a single disc of dough to encase a ball of filling and seal with a series of pleats pinched into the dough around the top, gently flattened with the palm against the working surface before being rolled into a circle. Most stuffed parathas are not layered...

Here I used spring onion, green chilies, and boiled eggs by adding some spices to make paratha. You can also do variations by using cheese, peas, or shredded chicken. A great tiffin box for the kids. These parathas can be served with ketchup or any spiced sauce and tea, so let's begin with 

                     

If you have tried this Stuffed Paratha Recipe, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Tips:

1. To make a perfect, crispy stuffed layer of paratha,  one thing to always keep in mind is that the paratha dough should be soft
2. Using warm milk in kneading makes the dough soft and smooth
3. The paratha dough ball should be thicker than the chapatti/roti dough ball
4. Rolled disc not too thick nor too thin
5. Apply butter on each layer to make your paratha crispy and flaky 
6. Don’t fill too much stuffing, it may tear your paratha
7. 1-2 tbsp of stuffing is enough
8. Using pure ghee on paratha to make it delicious                       

To prepare this recipe, first, we will prepare the paratha dough. For that, take a large mixing bowl to add all-purpose flour to the ingredients.

                 

Mix well with a spatula or hand till it turns to a crumbly texture. 

Start kneading the dough by pouring warm milk little by little. 

Keep kneading until the dough is formed.

                             

I used 75 ml of milk in kneading.

                     

Keep kneading till you get the smooth and soft texture of the dough.

                 

Put the dough back into the bowl and leave it to rest for at least 15 minutes.

                 

Remove the shells of the egg and chop them finely.

                    

Then transfer the chopped eggs to another mixing bowl along with chopped veggies, and keep mixing by adding spices.

                       

Take out the dough from the bowl and punch it for a minute. 

          

Divide the dough into equal portions and flatten each ball between your palms.            

Place all dough balls on the plate.

              

Take one dough ball and roll it 8-10 inches in a round shape, apply butter over the disc, then sprinkle flour dust.

              

Place 2 tbsp filling in the center of the roti and fold from the left side, and again apply butter over the folding part along with sprinkled flour. Fold from the right side, and apply butter, then sprinkle. 

                      

Now fold from upwards and do the same as before, at the end fold from downwards and apply butter, then sprinkle flour.

               

It looks like a square box. Apply butter from the folding sides and sprinkle flour dust, slightly pressing them with the help of your fingers. Don’t use a rolling pin at this stage, just because stuffing may come out of the dough ball.

Repeat the same process with all remaining dough balls and place all prepared dough balls on the tray or plate.
       

Heat the Tawa very well and then place the stuffed paratha on the hot Tawa, flip the paratha after 2 minutes, and apply some ghee over it.

                

First, we will cook each side of the paratha for about 2 minutes on a medium-high flame, then reduce the heat to low and let them cook until nicely golden brown and crisp from both sides.

            

Repeat the same process with all remaining stuffed parathas.                           

Transfer to the serving plate. 

Delicious stuffed layer paratha is ready. 

                                      

Serve hot with tea, ketchup, or sauce.