Best 5 Kandhe Ki Roti Mummys Favourite Onion Paratha Recipes
In the realm of culinary delights, "Kandhe Ki Roti Mummy's Favourite Onion Paratha" stands as a testament to the love and dedication of mothers who have passed down their cherished recipes through generations. This delectable dish, originating from the vibrant Punjabi cuisine, is a perfect blend of crispy, flaky paratha stuffed with aromatic onions. Embark on a culinary journey as we delve into the secrets of creating this beloved paratha, ensuring that you can replicate the magic of your mother's kitchen in your own home.
Here are our top 5 tried and tested recipes!
KANDHE KI ROTI - MUMMY'S FAVOURITE ONION PARATHA
My Mother, Mrs. Shashibala Ramchandani, passed away in her sleep at 9pm due to a massive cardiac arrest here at our residence in Pune on the 19th of April, just 2 days after my birthday. She was the best woman in this world and she made me feel strong and capable of doing anything I wanted. In the last few days that were left of her life, she enjoyed eating these rotis for breakfast alongwith a hot cup of tea on the side. I am posting this recipe today and I sincerely hope all my friends will try it and give me their reviews. Also, for those Zaarites I don't know, I would be so happy if you'd give this a try and get back to me through a review on how you liked it. A maid working for my home and looking after my Mom taught me to make this roti.
Provided by Charishma_Ramchanda
Categories Breakfast
Time 40m
Yield 12 parathas
Number Of Ingredients 10
Steps:
- Knead the first nine ingredients together.
- Pinch off even-sized balls of the dough to make parathas.
- Use a rolling pin to roll out the parathas.
- Heat a griddle on the stove top.
- Cook the paratha on either side on the griddle.
- Transfer to a plate and serve hot with a cup of hot Indian chai (tea).
- Enjoy!
Nutrition Facts : Calories 149.6, Fat 7.5, SaturatedFat 1, Sodium 584.8, Carbohydrate 18.8, Fiber 2.9, Sugar 1.8, Protein 3.5
ONION PARATHA
Make and share this Onion Paratha recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Lunch/Snacks
Time 45m
Yield 4 parathas
Number Of Ingredients 9
Steps:
- Sieve atta with salt.
- Peel and finely chop the onion.
- Wash and finely chop the green chili.
- Add onion and green chili to yogurt.
- Add ghee, red chili powder, cumin powder and half cup of water.
- Add flour and knead to a soft dough.
- Cover with a moist cloth.
- Keep aside for half an hour.
- Knead again.
- Divide into 4 equal parts.
- Make balls and press between palms of your hand.
- Roll out into a small puri, apply some oil and fold to make a triangle.
- Roll out again taking care to retain the triangular shape.
- Heat a flat bottomed pan (tawa).
- Roast the paratha, applying a little oil till both sides are golden.
- Serve hot.
Nutrition Facts : Calories 439.4, Fat 9, SaturatedFat 4.7, Cholesterol 18.4, Sodium 599.1, Carbohydrate 81, Fiber 13.5, Sugar 2.9, Protein 15.5
MAKI KI ROTI, MAKI DI ROTI
Make and share this Maki Ki Roti, Maki Di Roti recipe from Food.com.
Provided by cook334446
Categories Breads
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- 1. Take a bowl and mix both flours and salt.
- 2. Use lukewarm water to knead the dough. Make it a medium soft dough.
- 3. Divide this dough in 8 equal portions.
- 4. Take a wet polythene sheet. Use a rolling pin to flatten the dough into 5" diameter. You can also use large Ziploc bag as a alternative.
- 5. Heat Griddle(Chapati Tawa). Spread 1 tsp of butter and put the dough on the griddle.
- 6. Use a spoon and spread some oil on the edges of the dough.
- 7. Cook first side for about a minute.
- 8. Apply some oil on top and flip it. Cook for one minute.
- 9. Roast the other side till you get golden marks. Your Maki ki Roti is ready.
- 10.
- Serve hot with Sarson Ka Saag.
Nutrition Facts : Calories 386.4, Fat 17.6, SaturatedFat 11, Cholesterol 45.8, Sodium 127.8, Carbohydrate 54.7, Fiber 2.3, Sugar 0.1, Protein 2.4
MAKKI KI ROTI (PUNJABI CORNBREAD)
Any Indian food recipes submitted herewith have been gleaned from the website: "Your Guide to Indian Food" Indian Recipes. I am a beginner in the art of Indian food preparation and found it most interesting to read the helpful information on this website. I would like to pass it on to you; who knows? you may learn something new. Building an Indian Menu for Beginners For beginners, eating an Indian meal might be somewhat of problem let alone cooking a balanced Indian meal. Indian food is designed to be eaten with the group. Unlike western food, Indian food cannot be eaten or served without a combination. Thus, even though you like that curried vegetable or chutney, try not to eat it by itself. Combine it with rice or Indian bread or with other dishes. This will help you enjoy the meal more and will not give any digestion problems later. There is basic rule about how to combine dishes to make a complete Indian meal. Each Indian meal should consist of starch (for example: rice and/or Indian bread), one or more main dishes (for example: meat dish or fish dish, or a lentil and vegetable combination) and some kind of chutney. Usually two vegetables and/or lentil dish will be served with meal; one 'wet' with lots of soup and one 'dry'. For a simple meal there will be only few varieties of dishes while for an elaborate parties or festivals, more variety of them are prepared. Punjabi Food: A typical Indian restaurant in the United States serves a host of Punjabi food. Many non-Indian identify Punjabi food with the Indian food. Punjabi food includes classic favorite such as Tandoori Chicken, Naan, parathas, Alu Tikki, Makke di Roti and Sarson ka Saag and many more. Punjab a northwestern state of India is also known as 'the Land of Milk and Honey' . Many of Punjabi men are seen wearing big turbans. A typical Punjabi meal with consist of roti, daal, yogurt and curried vegetable. Many Punjabi eat rice very infrequently and only on special occasions. Punjabi meals usually have lot of onion, tomatoes, cumin, turmeric, mustard, garlic, ginger cooked in pure cow ghee. Milk is a very important part of Punjabi food in its many form such as yogurt (dahi), lassi, paneer, makhan (white butter) and ghee. In rural India, Punjabi food is mostly served on "Dhaba". Dhaba is a usually self-service roadside food
Provided by TOOLBELT DIVA
Categories Breads
Time 45m
Yield 10 cakes, 10 serving(s)
Number Of Ingredients 4
Steps:
- Mix corn meal and salt in bowl.
- Pour boiling water in center (like well) and knead to a stiff dough with a spatula or big spoon.
- Divide it into about 10 balls and roll each out to a circular disc shape (about 1/8 inch thick, and 4 inches in diameter).
- Cook breads in either a skillet with oil or ghee until brown on both sides on low-medium heat.
- Serve hot with Chutney.
- Serving Tip: Stack them by spreading melted butter between each bread.
- Tip for fist time user: Makki Ki Roti comes from the Punjab. The rolling out bread into perfect circular shape will be challenge at first. However, this skill can not be taught and only become better with practice.
- Customize: Customize by adding cumin seeds, garam masala, chopped fresh coriander or other spices on this basic recipe.
METHI KI ROTI
Make and share this Methi Ki Roti recipe from Food.com.
Provided by Nisha
Categories Breads
Time 45m
Yield 20 roties
Number Of Ingredients 9
Steps:
- Mix all the ingredients from 1 to 7.
- Add water a little at a time to make into a semi hard dough.
- Make 20 to 25 balls of medium size from the dough.
- Roll them into thin round rotis.
- Heat"tava" or frying pan, put the roti on it.
- With a spoon drop in oil on the sides of the roti.
- Turn around and do the same.
- Roast them till cooked from in side and brown in colour.
- Serve with sweetened curd and mix veg pickle!
Nutrition Facts : Calories 79.8, Fat 2.4, SaturatedFat 0.4, Sodium 60.7, Carbohydrate 13.2, Fiber 2.3, Sugar 0.1, Protein 2.5
Tips:
- Use a large bowl to mix the dough to ensure that there is enough space for the ingredients to come together properly.
- Knead the dough for at least 5 minutes, or until it is smooth and elastic. This will help to develop the gluten in the flour and make the paratha more chewy.
- When rolling out the dough, make sure to use a light touch. This will help to prevent the dough from tearing.
- If the dough is too sticky, you can add a little more flour. However, be careful not to add too much flour, or the paratha will become dry and crumbly.
- When cooking the paratha, make sure to use a hot griddle or frying pan. This will help to create a crispy exterior and a soft and fluffy interior.
- Serve the paratha hot with your favorite dipping sauce or chutney.
Conclusion:
Kandhe ki roti, also known as mummy's favourite onion paratha, is a delicious and easy-to-make flatbread that is perfect for any occasion. The combination of crispy exterior and soft and fluffy interior makes it a popular choice for breakfast, lunch, or dinner. With a few simple tips, you can make the perfect kandhe ki roti at home. So next time you're looking for a quick and easy meal, give this recipe a try!
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