Best 2 Punjabi Style Homemade Roti Recipes
When it comes to Indian flatbreads, Punjabi-style roti is a staple. This soft, fluffy bread is a key component of many Punjabi meals, and can be served with a variety of dishes. While it may seem intimidating to make at home, with the right ingredients and a little practice, you can easily create delicious, homemade Punjabi-style roti that will impress your family and friends. In this article, we'll provide you with a step-by-step guide to making Punjabi-style roti, from gathering the necessary ingredients to mastering the cooking technique. So, put on your apron and get ready to embark on a culinary journey to create the perfect Punjabi-style roti.
Check out the recipes below so you can choose the best recipe for yourself!
PUNJABI STYLE HOMEMADE ROTI
Being an American, it took a LOT of time and hard work to accomplish the art of making roti (or chapati). But it is a very healthy and delicious flat bread. Enjoy! One thing you'll need to get started is a large non-stick skillet, some tongs for beginners -to prevent burning your hands, and a gas (open flame) oven is best. A rolling pin and a nice flat surface is necessary.
Provided by GIBride
Categories Breads
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Add the salt and water together and mix in a small bowl.
- Combine the salted water with 2 1/2 cups of Whole Wheat Flour in a large mixing bowl. Beat and roll the thick bread mixture by hand until all the flour is evenly textured and smooth. The dough should be firm but moist.
- Using the palm of your hands, roll the dough into the size of a plum. Be sure that you roll it as evenly as possible with no bunching of the dough. There should be enough dough balls to make about 16-18 rotis total. Keep the dough in the bowl covered with a dishcloth to sustain moisture.
- On a flat surface, douse some whole wheat flour on the area to keep the dough from sticking. Douse the rolling pin with flour as well.
- Take one dough ball from the bowl and using the rolling pin, roll out the dough into a round shape, doing it as flat as possible. The round roti dough should be rolled out as thin as possible but without any holes. If you mess up, add a few drops of water and re-roll and start over again. The shape is not as important as is making it as thin and even as possible in consistency.
- After rolling out all of the dough balls begin the step of cooking the bread. Turn the gas oven on at HIGH. Let the skillet get nice and hot.
- Place one flat and round roti on the skillet. Let it heat up until the edges start to rise over the surface. Quickly flip the roti using a tong to prevent finger burns.
- When the other side appears to have small bubbles or bumps, then quickly lift it with the tong. Moving the skillet or using a second burner on HIGH, place the roti directly on the fire. It will puff up into a ball.
- After a few seconds, flip the roti over the flame to cook the other side. Try to avoid it from catching on fire and apply it evenly. This part goes very quickly.
- Place the hot roti in a warming plate or tortilla basket. Put a lid over it to keep it hot.
- Repeat the above steps to make the remaining rotis.
- When re-heating rotis be sure to add a splash of water on both sides before microwaving. It will keep the bread from becoming hard. Roti is best served when hot and before serving they should be covered at all times as they are very delicate breads.
- Finally, always remember to add a splash of water to your dough if it seems to be drying out or not shaping as it should. When the bread is rolled thinnest, it tastes best. Practice is key and caution should be used with open flames. Opening windows and turning on the oven fan at high will help circulate the air and keep out a burning smell.
Nutrition Facts : Calories 357, Fat 2.6, SaturatedFat 0.5, Sodium 295, Carbohydrate 75.6, Fiber 11.2, Sugar 0.4, Protein 13.9
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.
Tips:
- Use the right flour: All-purpose flour or atta is the best choice for making roti.
- Knead the dough properly: Kneading the dough for at least 5 minutes will make the roti soft and pliable.
- Let the dough rest: Allowing the dough to rest for 15-20 minutes before rolling it out will make it easier to work with.
- Roll out the roti evenly: Use a rolling pin to roll out the roti into a thin, even circle.
- Cook the roti on a hot tawa: A hot tawa will help the roti cook evenly and prevent it from sticking.
- Flip the roti frequently: Flipping the roti frequently will help it cook evenly and prevent it from burning.
- Brush the roti with ghee: Brushing the roti with ghee after cooking will make it soft and flavorful.
Conclusion:
Making Punjabi-style homemade roti is a simple and rewarding process. By following these tips, you can easily make soft, fluffy, and delicious roti that will be a hit with your family and friends. Serve roti with your favorite Punjabi dishes, such as dal makhani, chana masala, or saag paneer, for a complete and satisfying meal.
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