Aachi Samayal

This Indian style flat bread is very tricky to make. You have to put the stuffing in a way that it doesn't come out of the dough and also it should be thin enough to cook in the pan. But the stuffing is already cooked and then only it is used as a stuffing so the stuffing need not be cooked. Cauliflower Stuffed parotta is very easy and simple dish so we need not make any curry or kurma as side dish. When i make this Flat bread i just make raita and that's it. 

Cuisine : South Indian

Ingredients :

Preparation :

SPINACH CHAPATHI WITH PANEER STUFFING

I love this recipe so much. It is so healthy and yummy too. Made with Chapathi flour and Spinach. I first ate this dish in a restaurant, they make very nice Spinach chapathi. I really loved it. Then i wanted to make them at home and serve my family for dinner. Then guessed the ingredients and it came out well. It was exactly the same as they did. Might be they added little of All purpose flour for the softness and the texture but i didn't add All purpose flour.

My kids hope add the kids hesitate to eat green spinach if it is cooked as such and served with rice or Flat bread. So this was kind of easy and at the same time very healthy too. They don't know what was added init to make green, so when i give them i say "Today's dinner is green chapathi" They are excited to eat a different thing and also excited about the color. So i am happy to make it once in two weeks. Paneer of-course everybody loves it, so these two combo is a great hit in my house. Yippee!!!

Ingredients :

Preparation :

• For the stuffing what i made was, Took a pan, turned on the heat and added little oil, may be around 2 tbsp of oil. When the oil gets hot i added little onion and then some garlic chopped. When they are done you can add some capsicum if you want or just ignore it. Then add the paneer (Indian Style Cottage cheese), but instead of making them into cubes you can crumble it and cook them with the onion and garlic. Now add some salt, chili (Paprika)powder, turmeric and keep sauteing. When it is done keep it aside. The stuffing is ready. 
• Lets make the dough for Spinach chpathi. To make the dough first you have to cook the spinach. In a large wok or a pan you can add litlle oil and turn on the heat.
• Then now when the oil is hot enough you can drop the washed spinach leaves and close it with the lid by adding little salt for taste. The spinach will be done in no time, after it is done you can cool it for a minute and then grind them in a grinder. It should be a fine paste, no need to add water to it. 
• Mix all the ingredients with the dough, as seen in the picture.

• And make a nice soft dough, it will look like this.

• Now heat a iron tawa or a skillet, when it is hot enough, make small balls out of the dough and start rolling them and start making chapathi. 

CHAPATHI PANEER WRAP

I started making these kind of wrap when we started to make like one day trip. So kids will be hungry on the way or as soon as we reach there, so this will be easy to make and wrap them in a foil and put them in the back pack and just leave. So that how i started making these wraps.

Kids find it so easy to eat and also mess free. I wrap them individually and when ever is needed they can just have a bite. And paneer is stuffed inside so kids will love it. At times i make with potato, or shredded carrots, they love it. I make a couple more so we can eat them when we return back home. So this will be a great filler and also keeps them mess free. Initially i used to make pasta put them in a box and then i carry spoon, fork lots of tissue because they spill them in the ground or in the car in the dress. That was too messy and couldn't imagine, so this was really a big relief for me. So here's my recipe (Idea).

Cuisine : Indian

Preparation time : 20 mins

Cooking time : 20 mins

Course : Main

Main Ingredients : Chapathi flour & Paneer

Ingredients :

Chapathi - 4

Paneer - chopped 1 cup

Capsicum - chopped 1 cup

Tomato sauce - 1/2 cup

Ginger garlic - paste 1 tbsp

Jeera - 1 tbsp

Chili pwd - 1 tbsp

Coriander/Malli pwd - 1 tbsp

Turmeric - 1 tbsp

Salt to taste

Coriander leaves - few

Preparation :

Serving per recipe : 2

Calories per serving : 100 approx

POTATO STUFFED CHAPATHI

I have tired lots of wraps and wanted to try stuffed so it stays nice inside the chapathi so it is easy to serve and also pack for lunch. It is a very simple and yummy recipe. Just make chapathi dough and stuff with cooked dry vegetable masala and toast in a tawa. You can also call it as Kulcha or Paratha. Everything is the same but the flour might be different. They at times use All purpose flour for making the Paratha nice and soft. And also the All purpose flour that is maida will have the elasticity to hold the stuffing inside and will not let it bread or stuffing come out. But for this Potato Stuffed Chapathi i have tried it in Wheat flour.  

It is like kind of difficult to make it might break but Wheat flour is more healthy than All purpose flour so i choose Wheat flour. Maximum i avoid All purpose flour in my recipes. If you want that elasticity you can add may be 2 tablespoon of All purpose flour it will also help you to bind, and gives you a nice result. Lets see how to make the recipe.

Cuisine : Indian

Preparation time : 20 mins

Cooking time : 20 mins

Course : Main

Main Ingredient : Wheat flour and Potato

Ingredients:

For chapathi

Wheat flour - 5 cups

Ghee - 2 tbsp

Turmeric - 1 tsp

Water - 2 cups

For stuffing :

Potato - cooked and mashed 1 cup

Tomato - 1 cup chopped

Onion - 1 cup chopped

Chili - 2 nos

Ginger garlic - 2 tbsp chopped

Chili powder - 1 tbsp

Turmeric - 1 tsp

Coriander/Malli powder - 1 tbsp

Salt to taste

Nuts - 1 tbsp

Cumin/Jeera - 1 tbsp

Coriander leaves - chopped 2 tbsp

Preparation :

• First thing you have to cook potato in a pressure cooker. Leave it to boil for at least 10 minutes. This is for the stuffing. It should be kept first only then when we start with the dish we can add this potato to the stuffing what we are making.
• Lets make the Dough ready first and then make the stuffing. Make chapathi dough with wheat flour, turmeric, ghee and water. Make a nice soft dough and as i said earlier you can add little maida/ All purpose flour to it for nice binding.
• For stuffing, in a pan or a iron skillet - add oil and turn on the heat.
• Now add cumin to the hot oil and then to that add ginger, garlic - saute well.
• Now you can add the chopped onions with little salt to cook fast. A little amount of salt will help to cook onion really fast and evenly. 
• Now it is time to add green chili saute well and tomato to the pan. Tomatoes should be added in the last always, without the onions are not cooked you cannot add tomatoes then the taste will differ. 
• Now we are going to add taste to the dish, add all Masala powder to the pan and saute well. All the ingredients will be nicely incorporated and turn into a nice paste kind of texture.
• Now add the cooked potato to it, and keep stirring till all the taste is added to the potato, Now the stuffing is ready.
• Make equal balls with the dough, then add the stuffing to each ball and roll it with the rolling pin, you cannot make it into a thin chapathi so it will be little thick so it takes long time to cook. So take time to cook each chapathi and keep it warm.
• While cooking you can add ghee to enhance the taste, place it in the pan and toast well.

Serve it with raita

Serving per recipe : 4

Calories per serving : 150

PUDHINA CHAPATHI

I always want to try different recipe with little variations. So i always try adding something to the Wheat flour and make a different taste to it. I also Tried with Beetroot chapathi, Stuffed chapathi,  It is like masala chapathi but with mint/puthina in it. You can grind and add it in the dough but that will be too strong and will not be that good. So i just chopped and mixed with the dough.

You can also make with Cilantro leaves, Drumstick Leaves, everything will taste so good. I really wanted to do with the Drumstick leaves, as i love those. Will try them soon and post the recipe. Greens are always good for health and for kids if you can do something like this and give them, they will not know what is mixed in it and also will eat it for the difference in the taste. Lets see how to make them.

Cuisine : South Indian

Preparation time : 10 mins

Cooking time : 5 mins

Course : Main

Main Ingredients : Chapathi flour and Mint

Ingredients :

Puthina - Chopped 1 cup

Chapathi Flour - 4 cups

Jeera - 1 tbsp

Chilli powder - 1 tsp

Turmeric - 1 tsp

Salt to taste

Coriander powder - 1 tsp

Preparation :

• So in a Big bowl add all the ingredients and start to knead a soft dough by adding water little by little. You can add little oil in the end and keep it aside. The dough will not get dry when you do like that. If not the dough will become dry and will start to crack in the top. So i always prefer to add oil in the last.
• The dough is ready to make nice Pudhina/Mint Chapathi.
• Now make small balls out of the dough and with the rolling pin make round shaped chapathi and then cook them in a pan or a iron skillet. 
• You can add little oil or ghee (clarified Butter) to the chapathi.

ALOO/POTATO PARATHA

A paratha is an Indian flat bread. Parathas are usually stuffed with vegetables such as potatos, cauliflower, leaf vegetables, or paneer. A paratha can be eaten with chutney or raitha.

Cuisine : Indian

Preparation time : 15 mins

Cooking time : 30 mins

Course : Main Course

Main Ingredient : Potato, Wheat flour.

Ingredients :

Potato - boiled 4 medium size

Coriander leaves - chopped 1/2 cup

Wheat flour - 8 cups

Green chilli - 4 chopped

Jeera - 1 tbsp

Turmeric - 1 tbsp

Oil - 4 tbsp

Salt to taste

Preparation :

• Make a chapathi dough with wheat flour, water, turmeric and jeera. May be a little bit of salt.

• Make the stuffing ball with Mashed potatos, coriander leaves, salt.

• Make chapathi fill it with the stuffing. Close it.

• Again roll it to make chapathi and place it in tava and cook
• You can cut to your desired size and serve.

PAROTTA

Parotta is a common layered flat bread of South India. Parotta is usually available in Hotels and road side shops across Tamil Nadu.The most relishing parottas are the one that are deep fried. In Tamil Nadu, the parotta's available in madurai is more famous and i have tasted it couple of times and it is really nice.

The fluffy texture of the parotta is mainly from the way the dough is kneaded and rolled and made it into parotta. To get a really soft and fluffy parotta the process below must be followed as is with all the time that is needed for the dough to soften up, it is best tasting warm and also with a spicy side dish - Kurma. Adding a bit of Onion raita/Pachadi will help. 

Especially in Madurai, you get many different types of parotta, like kothu parotta,veechu parotta(Thin layer of flatbread), Egg parotta, ceylon parotta. These different types of parotta are made from the base flat bread but with adding different textures and flavors that makes it really a tasty treat. Usually parotta are served for dinner but in madurai u can get it any time, it is so famous and people are fond of it!!!

Cuisine : Indian

Preparation Time : 2 hours

Cooking Time : 15 mins

Course : Main Course

Main Ingredient : Maida(All purpose flour)

Ingredients :