1. Naan
Ingredients-
- Flour
- Wheat Flour (Atta)
- Purpose Flour (Maida)
- Baking Powder
- Baking Soda
- Salt
- Yogurt
- Milk
- Organic Sugar
- Oil
- Butter
- Onion Seeds
- Melon Seeds
Procedure-
Take some milk and yogurt and mix with some water and sugar. Add flour to the wet ingredients. Also, add some baking soda and baking powder. Sprinkle some salt as per taste. Knead it to form the dough. Cover it for some time with a wet cloth. Knead it again using oil. Cover it again and keep it aside for an hour or so. Take some dough and make a roll out of it. Sprinkle some onion seeds. Flatten it in the form of a naan. Take a hot pan and cook the naan. Make sure you cook on both the side. Heat it until it turns reddish brown. Apply some butter and serve. You can have it with any vegetable.
2. Tandoori Roti
Ingredients-
- Wheat Flour
- Salt
- Oil
Procedure-
Take some wheat flour and pass it through a sieve. Add some water and salt to it. Knead it to form the dough. Cover it with a cloth for few minutes. Make a ball out of dough and flatten it to form a circle. Now take a pan and heat it. Apply some water on one surface of the roti. Put the roti on the hot pan and place it upside down. Roast the roti until it turns reddish brown. Spread some oil over it and serve with any dal or vegetable.
3. Paneer Kulcha
Ingredients-
- Refined Flour
- Cottage Cheese
- Soda Bicarbonate
- Sugar
- Yogurt
- Milk
- Stuffing
- Grated Paneer
- Salt
- Red Chili Powder
- Chat Masala
Procedure-
Take the flour and mix it with soda bicarbonate, yogurt, salt, sugar, and milk. Knead it to form the dough. Cover it with a moist cloth for some time. Take some grated paneer. Add some salt, chili powder, chat masala and mix the ingredients. Roll the dough and add paneer to it. Flatten the stuffed ball in the form of a circle. Keep the kulcha on the baking tray. Apply some water over the kulcha. Bake it for seven minutes. Put some butter and serve.
4. Makhani Roti
Ingredients-
- Wheat Flour
- Butter
- Black Pepper
- Salt
Procedure-
Take some butter and rub it with oil. Add pepper and salt to it. Knead it with water to form the dough. Cover it with moist cloth for ten minutes. Take some dough and flatten it to form a roti. On the other hand, take a pan and heat it. Place the roti over the hot pan and cook it from both the sides. Serve it with butter.
5. Laccha Parantha
Ingredients-
- All Purpose Flour (Maida)
- Warm Water
- Oil
- Salt
Procedure-
Take some flour with salt and warm water. Knead it to form the dough. Cover it with moist cloth and keep it aside for some time. Take some dough and make a sphere out of it. Flatten the roll in the form of a circle. Fold the circle in the form of layers. Press the strip and then stretch it from both the sides. Roll the elongated strip to form a Swiss roll. Flatten the roll again using a cylinder. You will find some rings over the surface of the paratha. Heat the parantha over a hot pan. Make sure you cook it until it turns reddish brown. Apply some butter and serve. It tastes best with Dal Makhani or Paneer Butter Masala.
6. Khamiri Roti
Ingredients-
- Wheat flour
- Dry Yeast
- Milk
- Sugar
- Salt
- Butter
Procedure-
Take some milk and warm it. Mix it with dry yeast and sugar. Keep it away for five minutes. Add wheat flour and salt to it. Mix it well. Add some water to knead it to form the dough. Make sure that the dough you make is soft enough. Cover it with moist cloth. Keep it aside for half an hour. Take the dough and flatten it to form roti. Bake it for four minutes on a baking tray. You can also cook it directly on the flame. Your roti is ready to be served. It tastes good when you apply butter over it.
7. Shreemal
Ingredients–
- Saffron Strands
- All Purpose Flour (Maida)
- Oil
- Sugar
- Baking Powder
- Cardamom Powder
- Salt
- Milk
Procedure-
Mix the saffron strands with hot water and keep aside. On the other side, mix flour, sugar, baking powder, oil, cardamom powder, and salt. Also, add the water with saffron. Mix all the ingredients. Knead it well to form the dough. Cover the dough with a moist cloth. Then, it is kept aside for thirty minutes. Take some dough and roll it. Flatten it to form a circle. Now cook the roti using a hot pan. Cook it well until it turns reddish brown. You can also roast it directly on the flame. The shreemal is ready to serve. You can also apply some oil over the shreemal to achieve good taste.
8. Warqi Parantha
Ingredients-
- Saffron
- Milk
- All Purpose Flour (Maida)
- Salt
- Sugar
- Butter
- Oil
Procedure-
Take some saffron and mix it with milk. Warm the mixture and keep it aside for twenty minutes. On the other side, mix flour, salt, and sugar. Rub the flour with oil. Now create a depression with and add the saffron milk. You can also add some water to mix it. Knead it well to form the dough. Cover the dough with a moist cloth. Leave the dough aside for fifteen minutes. It will appear golden in color. Take some dough and flatten it. Apply some butter over it. Fold it to form a rectangle. Again add some butter and flatten it. Cut it using a cutter in the shape of a square or circle. Now take a non-stick pan and heat it. Cook the paratha over it until it turns brown. Try to make it crispy and serve. It tastes well with kababs.
9. Phulka
Ingredients-
- Wheat Flour (Atta)
- Oil
Procedure-
Take the wheat flour and pass it through a sieve. Add some oil and water to it. Start kneading the mixture to form the dough. You can also add a pinch of salt to it. Cover the dough with a cloth and keep aside. Now, take a pan and heat it. Take some of it and make a roll out of it. Flatten the roll to form a circle. Now place the roti on the pan and cook it. Try to cook it well from both the sides. You can also heat it directly on flame using a pair of tongs. Wait until it turns brown. Apply some oil and serve. It tastes good with any dish.
10. Methi Chapati
Ingredients-
- Flour
- Methi Leaves
- Dry Mango Powder
- Cumin Powder
- Red Chili Powder
- Salt
- Turmeric Powder
- Coriander Powder
- Oil
Procedure-
Take a bowl and add flour to it. Make sure you first pass it through a sieve. Add all the ingredients including, methi leaves, cumin powder, coriander powder, turmeric powder, dry mango powder, red chili powder, and salt to it. Add some water and knead it to form the dough. Now, take a pan and heat it. Take some of it and make a roll out of it. Flatten the roll to form a circle. Now place the chapati on the pan and cook it. Try to cook it well from both the sides. You can also heat it directly on the flame. Apply oil or butter over it. It tastes best with mango pickle.
11. Cheese Garlic Chapati
Ingredients
- Cheese
- Chopped Garlic
- Herbs
- Chopped Coriander Leaves
- Salt
- Wheat Flour
Procedure-
The first step is to make stuffing. Take a bowl and mix cheese, chopped garlic, herbs, chopped coriander leaves, and salt. On the other hand, pass the wheat flour through a sieve. Add some water and knead the flour to form the dough. Now, take some of it and add stuffing to it. Now, take a pan and heat it. Take the dough and make a roll out of it. Flatten the roll to form a circle. Now, put the chapatti on pan for cooking. Prepare it from both the sides. In the end, garnish it with grated cheese and garlic and serve.
12. Mint Chapati
Ingredients-
- Flour
- Mint Leaves
- Turmeric Powder
- Cumin Powder
- Coriander Powder
- Red Chili Powder
- Dry Mango Powder
- Salt
- Oil
Procedure-
Take a bowl and add flour to it. Make sure you first pass it through a sieve. Add mint leaves, cumin powder, dry mango powder, followed by the other ingredients like coriander powder, turmeric powder, red chili powder, and salt to it. Add some water and knead it to form the dough. Now, take a pan and heat it. Take some of it and make a roll out of it. Flatten the roll to form a circle. Now, put the chapati on the pan. Try to cook it well from both the sides. You can also heat it directly on the flame. Your mint chapatti is ready to serve.
13. Murabba Chapati
Ingredients-
- Mango Murabba
- Wheat Flour
- Salt
- Red Chili Powder
Procedure-
Take a bowl and add flour to it. Add some water and knead it to form the dough. Take some of it and make a roll out of it. Add mango murabba, salt and a pinch of chili powder. Make a roll out of it. Flatten the roll to form a circle. Now put the chapatti on the pan for cooking. Try to cook it well. You can also apply butter over the surface. Now, your murabba chapatti is ready to be served.
14. Gur Chapati
Ingredients-
- Crushed Jaggery (Gur)
- Wheat Flour
- Oil
Procedure-
Take a bowl and add flour to it. Add some water and knead it to form the dough. Take some of it and make a roll out of it. Stuff the roll with crushed jaggery. Make a roll out of it. Flatten the roll to form a circle. Now put the chapati on the pan for cooking. Try to cook it well from both the sides. Dress it with oil or butter on one surface. This taste sweet and tastes good with yogurt.
15. Thepla (Fenugreek Chapati)
Ingredients
- Wheat Flour
- Besan
- Oil
- Sesame Seeds
- Jeera
- Curd
- Fenugreek Leaves
- Bottle Gourd
- Turmeric Powder
- Chili Powder
- Salt
Procedure-
In this, you don’t need to stuff the ingredients. Rather, all the things which include, wheat flour, besan, oil, sesame seeds, jeera, curd, fenugreek leaves, bottle gourd, turmeric powder, chili powder, and salt should mix well. Add some water and knead it to form the dough. Take some of it and make a roll out of it. Make a roll out of it. Flatten the roll to form a circle. Now put the chapati on the pan. Try to cook it well from both the sides. Dress it with oil or butter on one surface. Serve it.
16. Aaloo Parantha
Ingredients-
- Mashed and Boiled Potato
- Chopped Green Chilies
- Chopped Onions
- Salt
- Pepper
- Flour
- Oil
Procedure-
Take some flour and mix with water. Knead it to form the dough. Add oil and knead it again. For stuffing, mix mashed potatoes, onions, green chilies, salt, and pepper. Make a roll from the dough. Fill the roll with stuffing. Flatten it in the form of a chapatti. Now, take a non-stick pan and pour some oil. Cook the paratha and fry it using oil. Serve it when it turns reddish brown. Taste best when you serve it with butter and curd.
17. Gobi Parantha
Ingredients-
- Grate cauliflower
- Chopped Green Chilies
- Salt
- Pepper
- Flour
- Oil
Procedure-
Take some flour and mix with water. Knead it to form the dough. Add oil and knead it again. For stuffing, mix grated cauliflower, green chilies, salt and pepper. Make a roll of the dough. Fill the roll with stuffing. Flatten it in the form of a chapatti. Now, take a non-stick pan and pour some oil. Cook the paratha and fry it using oil. Serve it when it turns reddish brown. Taste best when you serve it with butter and curd.
18. Makai Ki Roti
Ingredients-
- Maize Flour (Makai Ka Atta)
- Salt
Procedure-
Take a bowl and add maize flour to it. Add some water and knead it to form the dough. Keep it aside for half an hour. Now take some of it and try to make a roll out of it. Flatten the roll to form a circle. Now take a non-stick pan and pour some oil. Allow it to heat for a minute. Place to roti on the pan and cook it until it surface becomes brown. And you roti is ready. Serve it with Sarson ka saag.
19. Khakras
Ingredients-
- Roti
- Oil
- Chat Masala
Procedure-
This recipe is a quick dish that can be served in ten minutes. Take an old roti and heat it using a non-stick pan. Apply some oil and roast it for some time. Cook it until it turns crispy. Now sprinkle some chat masala over it and serve. You quick khakra is ready.
20. Radish Parantha
Ingredients-
- Grated Radish
- Chopped Green Chilies
- Salt
- Pepper
- Flour
- Oil
Procedure-
Take some flour and mix with water. Knead it to form the dough. Add oil and knead it again. For stuffing, combine grated radish, green chilies, salt, and pepper. Make a roll of the dough. Fill the roll with stuffing. Flatten it in the form of a chapatti. Now, take a non-stick pan and pour some oil. Cook the paratha and fry it using oil. Serve it when it turns reddish brown. Taste best when you serve it with butter and curd. You can also serve it with masala chole.
