Indian Recipe made easy

In India food is god to all the Indian. Every corner of India you can find different types of recipes.

Different types of Vegetable Chapathi (Indian flat bread)

Paneer Chapati

Ingredients:

• Wheat flour- 2 cup
• Water- 1/4 cup
• Paneer – 1 cup grated
• Red chili powder – 1 tablespoon
• Ginger & Garlic paste – 1 tablespoon
• Salt- to taste
• Olive Oil- as required

Method:

1. Mix grated paneer with red chili powder and ginger, garlic paste, keep aside.
2. Mix wheat flour and Salt in a vessel. Add ground items, Water and start kneading till it turns into firm and soft dough.
3. Make dough into round shapes.
4. Take a round shape ball and make hole in it
5. Fill the hole with grated paneer, red chili and ginger, garlic mixture, and close the hole.
6. Roll the filled ball into flat and round shaped Chapathi sheets. Apply flour if the dough sticks while rolling.
7. Heat a Tawa and place the Chapathi,
8. Apply one drop of oil both side of Chapathi and turn for every 7 to 12 sec.
9. Remove from heat once it’s slightly burnt on both the sides.

Goes well with: Any pickles.

Tomato Chapati

Ingredients:

• Wheat flour- 2 cup
• Tomato – 4 numbers (red color) (medium size)
• Red chili powder – 1 tablespoon
• Ginger & Garlic paste – 1 tablespoon
• Salt- to taste
• Olive Oil- as required

Method:

1. Grind Tomato with red chili powder and ginger, garlic paste, make a puree in blender and keep aside.
2. Mix well wheat flour and Salt in a vessel.
3. Add grinded items, Tomato, chili and ginger, garlic and start kneading till it turns into firm and soft dough.
4. Make dough into round shapes.
5. Take a round shape small ball
6. Roll the small ball one by one into flat and round shaped Chapathi sheets. Apply flour if the dough sticks while rolling.
7. Heat a Tawa and place the Chapathi,
8. Apply one drop of oil both side of Chapathi and turn for every 7 to 12 sec.
9. Remove from heat once it’s slightly burnt on both the sides.

Goes well with: Any pickles.

Palak(Spinach) Chapati

Ingredients:

• Wheat flour- 2 cup
• Palak leafs – 3 cup
• Green chili – 2 numbers (medium size)
• Ginger & Garlic paste – 1 tablespoon
• Salt- to taste
• Water – 1/2 cup
• Olive Oil- as required

Method:

1. Boil palak leafs with 1 cup of water in pan for 2min, take out the leaf from boiled water and keep aside for cooling.
2. Grind cooled palak leafs, green red chilis, ginger, garlic paste and water, make a puree in blender and keep aside.
3. Mix well wheat flour and Salt in a vessel.
4. Add grinded items, palak leafs, green chili and ginger, garlic and start kneading till it turns into firm and soft dough.
5. Make dough into round shapes.
6. Take a round shape small ball
7. Roll the small ball one by one into flat and round shaped Chapathi sheets. Apply flour if the dough sticks while rolling.
8. Heat a Tawa and place the Chapathi,
9. Apply one drop of oil both side of Chapathi and turn for every 7 to 12 sec.
10. Remove from heat once it’s slightly burnt on both the sides.

Goes well with: Any pickles.

Onions Chapati

Ingredients:

• Wheat flour- 2 cup
• Water- 1/4 cup
• Onions – 2 numbers (medium size)
• Red chili powder – 1 tablespoon
• Ginger & Garlic paste – 1 tablespoon
• Salt- to taste
• Olive Oil- as required

Method:

1. Fine cop the Onions and add red chili powder and ginger, garlic paste, keep aside.
2. Mix wheat flour and Salt in a vessel. Add ground items, Water and start kneading till it turns into firm and soft dough.
3. Make dough into round shapes.
4. Take a round shape ball and make hole in it
5. Fill the hole with fine copped Onions, red chili and ginger, garlic mixture, and close the hole.
6. Slowly roll the filled ball into flat and round shaped Chapathi sheets. Apply flour if the dough sticks while rolling.
7. Heat a Tawa and place the Chapathi,
8. Apply one drop of oil both side of Chapathi and turn for every 7 to 12 sec.
9. Remove from heat once it’s slightly burnt on both the sides.

Goes well with: Any pickles.

Cauliflower Chapati

Ingredients:

• Wheat flour- 2 cup
• Water- 1/4 cup
• Cauliflower – 1/5 (medium size)
• Black Pepper powder – 1 tablespoon
• Ginger & Garlic paste – 1 tablespoon
• Ghee – 2 tablespoon
• Salt- to taste
• Olive Oil- as required

Method:

1. Chop cauliflower well.
2. Put chopped cauliflower in a bowl and pour a few tablespoons of Ghee over it– enough to cover the cauliflower, cook for 3 to 4 min then stain the water, and keep it for cooling.
3. Put cooled cauliflower, black pepper chili powder and ginger, garlic paste, medium blend in blender without water. (You will get cauliflower in fine copped way).
4. Mix wheat flour and Salt in a vessel. Add ground items, Water and start kneading till it turns into firm and soft dough.
5. Make dough into round shapes.
6. Take a round shape ball and make hole in it
7. Fill the hole with fine copped cauliflower mixture, and close the hole.
8. Slowly roll the filled ball into flat and round shaped Chapathi sheets. Apply flour if the dough sticks while rolling.
9. Heat a Tawa and place the Chapathi,
10. Apply one drop of oil both side of Chapathi and turn for every 7 to 12 sec.
11. Remove from heat once it’s slightly burnt on both the sides.

Goes well with: Any pickles.

Potato Chapati

Ingredients:

• Wheat flour- 2 cup
• Water- 1/4 cup
• Potato – 2 numbers (medium size)
• Red chili powder – 1 tablespoon
• Ginger & Garlic paste – 1 tablespoon
• Salt- to taste
• Olive Oil- as required

Method:

1. Boil potato in cooker for 6 to 7 min and cool it.
2. Peel the cooled potato and
3. Mash the potatoes in blender.
4. Mix mashed potatoes with red chili powder and ginger, garlic paste and keep aside.
5. Mix wheat flour and Salt in a vessel. Add ground items, Water and start kneading till it turns into firm and soft dough.
6. Make dough into round shapes.
7. Take a round shape ball and make hole in it
8. Fill the hole with mashed potatoes mixture, and close the hole.
9. Slowly roll the filled ball into flat and round shaped Chapathi sheets. Apply flour if the dough sticks while rolling.
10. Heat a Tawa and place the Chapathi,
11. Apply one drop of oil both side of Chapathi and turn for every 7 to 12 sec.
12. Remove from heat once it’s slightly burnt on both the sides.

Goes well with: Any pickles.