Baida Roti/Egg Chapati

This was made with one of the Roti from the last post, and was inspired by the Egg Parathas of @thegutlessfoodie on Instagram. It was simple, as I was rather hungry: some mirepoix mix veggies (chopped carrot, celery, onion) in a little oil, a bit of turmeric and pav bhaji masala, and a beaten egg with some salt, along with the Roti. I melted some coconut oil on the exposed side of the Roti, before flipping the whole thing over once the egg was cooked. Although you can't see it here, the underside of the Roti was nicely browned from the coconut oil. Maybe next time, I'll actually make this with Parathas! 

@thegutlessfoodie Instagram, That Popeye Friendly Para-zone is one example of an Egg Paratha.

Roti (Plain Indian Flatbread)

This Roti is based on the recipe of Raghavan Iyer in Indian Cooking Unfolded. He recommends a flour that I believe is semolina flour, to be combined with a. p. flour, in place of ata (roti flour). I can't have certain kinds of grains/flours, which for me includes ata. Therefore, I usually use a. p. flour for all Indian breads. This works okay with Parathas, which are stuffed and/or have more fat (oil, in my case), but not so well with plain Roti/Chapatis. It was nice to be able to make them again, and they went fairly quickly!

Makki Roti, or Makki ki Roti

This is a Punjabi flatbread from India and Pakistan, cooked on the griddle. It's similar to a corn tortilla. It’s often paired with Sarson Ka Saag, a dish with mustard greens. I liked that I didn't have to roll out the roti, and just in general, the process to make each roti was very quick. I made this for the first time several years ago, with a recipe that called for ground-up corn kernels; I almost broke the blender I was using, but not quite, fortunately. I paired it then with Sarson ka Saag, and was so happy that my new Indian friend/roommate enjoyed them! She, in turn, taught me to make chapatis and parathas, so I always remember her when I make Indian breads. 

The recipe calls for corn flour, and what was easily available at my supermarket was a well-known brand of corn flour for tortillas. (The writing on the bag is in both Spanish and English.) The corn for this flour is specially treated, which makes the nutrients more readily available. The recipe I used, from Neelam Batra's 1,000 Indian Recipes, refers to using this kind of corn flour, so I figured it would be okay. And it was, yay! 

Dal Wali Roti/Dal Paratha 

(Indian flatbread whose dough includes leftover dal/legumes) 

Valentine's Day Special

This Dal Wali Roti/Dal Paratha wants to wish you a Happy Valentine's Day! (You can see the earlier photo from today, below, for general details on the parathas.) When I went to take photos of the parathas, I noticed this one's unique shape, which was quite accidental, and decided to take a photo and save it for the big day. So here it is!

Chawla's Kitchen YouTube, Punjabi Dal Parathas / Dal Wali Roti

Dal Wali Roti/Dal Parathas 

(Indian flatbread whose dough includes leftover dal/legumes)

These are based on YouTube video from Chawla's Kitchen. In this case, the leftover dal has already been featured here on Feb 9 & 11. The #tbt Grilled Veggie Sandwich leftover filling of cannellini beans, mixed veggies, and spices, turned into the filling for the Veggie Bites (with the addition of mashed potato). And there was still more filling left. What to do with it? Add flour and turn it into Dal Wali Roti/Parathas!

I made this dough and put it in the fridge for the next day. When I went to make the roti, they were pretty good but not optimum, and I realized: next time, it would be better to take the dough from the fridge earlier, to allow it time to come to room temperature. So, I learned a valuable lesson, at the same time as I munched on paranthas for dinner!

Chawla's Kitchen YouTube, Punjabi Dal Paratha / Dal Wali Roti

Flat Griddlebread (like Roti/Chapati)

Flatbread made on griddle, like Indian roti or chapati. Used all-purpose flour, rather than ata (chapati flour) which I did not have. I made 8 flatbreads, and got 4 or 5 to puff up! I was very glad, as it had been a very long time since I had made anything similar.