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Sanjeev Bread

Sanjeev Bread

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Published by: api-3723176 on Oct 17, 2008
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Indian Breads \u2022 Contents
Mughlai Paratha
A rich paratha made of rava, wheat flour and maida.
Sada Paratha
The basic Punjabi paratha made of wheat flour.
Baida Paratha
A paratha with a difference, stuffed with mashed boiled egg.
Chawal Ka Paratha
A delicious paratha made of steamed rice, onions, green chilies etc.
Masalewala Paneer ParathaDelicious parathas with spicy paneer stuffing and smeared with butter or ghee on
either sides.
Mooli Paratha
Paratha stuffed with spiced radish mixture and roasted with a good helping of pure
A rich bread with a Persian influence made with a helping of milk, khoya etc. and
sprinkled with poppy seeds on top.
Rajasthani Bhati
A typical Rajasthani bread made of whole wheat flour & ghee.
Miniature version of the puri - Bengali style
Nargisi Puri
A rich puri with egg and potato stuffing.
Bermi Puri
Puri made of dal and spices, a Jodhpur speciality.
Indori Palak Puri
Indori style deep fried puri with spinach and spices.
Batata Puri
A Potato variation of the common puri.
Gobi Paratha
Thick Parathas stuffed with grated cauliflower filling.
A thick puri deep fried in oil, a very good accompaniment for the Punjabi Chole.
Missi Roti
A variation of the famous roti, made of refined flour and spinach \u2022 Simply
Roomali Roti
A truly fine roti which is cooked on a \u20aculta tava\ue000.
Methi Puri
A tasty puri from North India made with Fenugreek leaves.
Kashmiri Puri
A simple puri made of yeast, curd and spices.
Dalbhari Puris
A Variation of the common puris-these are stuffed with mixed dals and then deep-
Tandoori Roti
A style of roti/pancakes prepared from refined flour and egg and then backed in a
Mint Stuffed Parathas
Pancakes made of whole wheat flour, mint sauce and stuffed with cabbage, peas
and potato.
Methi Ki Roti
Fried Roti stuffed with methi.
Stuffed Masala Kulcha
Indian roti stuffed with a paneer-potato mixture.
Makai ki Roti
Wholesome pancakes made from fresh maize flour served with a lot of ghee.
Deep-fried puffed bread.
Aloo Paratha
Shallow-fried unleavened bread with a tangy potato stuffing.
Pudina Paratha
Mint flavoured unleavened bread.
It is a basic bread prepared from whole wheat flour, and forms the staple diet of
Triangles of refined flour and egg dough traditionally baked in a clay oven.
Methi Thepla
Fenugreek flavoured unleavened Indian bread.
Rava (semolina)
\u201a cup
Wheat flour
1\u0192 cup
Maida (refined flour)
1\u0192 cup
\u0192 cup
\u201e cup
Oil for frying
As required
To taste

1.Mix the wheat flour, maida, rava with the oil, water & salt and knead into a soft pliable dough.
2.After kneading, cover and keep aside for atleast \u0192 an hour.
3.After \u0192 an hour, divide the dough equally into balls.
4.Roll out each ball and apply oil on it, then pleat it and make a circular roll.
5.Press and roll out again into a bigger round.
6.Place the paratha on a hot tava, roast both sides.
7.Heat oil in a shallow pan and shallow fry this roasted paratha in it.
8.Serve hot with curd or any vegetables.

Wheat flour
2 cups
\u0192 cup
2 tbsps.
Ghee or butter
3 tbsps.
1 tsp.

1.Sieve the flour in a flat dish, add half the quantity of water, mix well and knead into a soft dough.
2.Knead for 15 mins, gradually adding the remaining water.
3.Now add the 2 tbsps. of water and keep aside for 1/2 hour or more.
4.Knead the dough again for 10 mins and divide them into 6 equal balls.
5.Flatten and roll out into flat disc about 5" diameter, smear the roti with a little ghee and fold into a semi-circle.
6.Smear some more ghee over the upper surface and fold a second time.
7.Double fold it lenghtways, press gently with fingers and roll into a round circle making the edge thinner than the
8.Place it on a hot tava over once and smear with ghee again.
9.Cook for few seconds, turn over again and smear the other side with ghee as well.
10.Cook further for a few seconds until paratha is golden brown on both sides.
11.Serve hot with any vegetable, dal etc.

Wheat flour
2 cups
\u0192 tsp.
Coriander leaves, chopped
1 tsp.
Eggs, boiled and mashed
4 nos.
Water to Knead
As required
Ghee or oil
2 tbsps.
Ghee or oil for shallow
As required
2 tsps.

1.Sieve wheat flour and 1 tsp. salt together and gradually add water and make a stiff dough.
2.Cover with a damp cloth and keep aside for 20 minutes.
3.Boil the eggs and mash well, add 1tsp. salt, pepper, coriander and 1 tsp. ghee or oil. Mix well and keep aside.
4.Knead the dough until smooth and divide into 8 equal balls.
5.Roll out each ball into a 4" diameter circle, and place 1 tbsp. egg filling in the center of each circle.
6.Fold up the edges and shape them into balls again.
7.Now roll out the stuffed balls on a floured board to a circle of 5" diameter.
8.Rub a little oil or ghee on one side, heat a tava and fry the paratha with little ghee or oil.
9.Cook until both sides turn golden brown, turning once or twice.

Wheat flour
1\u201a cups
1 tsp.
1 no.
Steamed rice
1 cup
Red chili powder
\u0192 tsp.
Cumin powder
\u0192 tsp.
Green chilies
2 nos.
2 tbsps.
Oil for frying
As required
1 tsp.

1.Sieve the flour along with the salt and knead into a soft dough by adding curd, 2 tbsps. of ghee & half cup water.
2.Cover with a moist cloth & keep aside for \u0192 an hour.
3.Knead again & divide into four equal parts and roll into small balls.

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