Palak Phulka (Spinach Flatbread)

Phulka is an unleavened flatbread. The rolled dough is partly cooked on a skillet and then put directly on a high flame, which makes them blow up like a balloon. It is very commonly prepared in northern parts of India. Being a South Indian, rice is our staple. But for health reasons, I make this flatbread every night. To make it even more healthier I sometimes add spinach puree. It looks good and makes it easier for a person like me who doesn't like spinach. Do try making this and enjoy!

Ingredients:

• Spinach (Palak), tightly packed - 1 cup
• Wheat flour - 1 cup
• Flaxseed powder - 1 tsp (optional)
• Oil - 1/2 tsp
• Salt - To taste (I didn't add)

Procedure:

Heat 1/4 cup of water. Once hot add in the washed spinach leaves. Once it wilts, turn off the heat. Allow it to cool.

Once it cools, transfer the leaves (leaving behind the water) to a blender and make a fine paste.

Now in a mixing bowl, add flour, oil, flax seed powder, palak puree, salt. 

Mix gently and work in so as to get a soft, non-sticky dough. Add water, if required. Once done, add few drops of oil on the dough and spread it so that it forms a coating and prevents it from drying. Let the dough rest for 10- 15 minutes.

Then divide the dough into six equal portions.

Dip one of the dough ball in dry flour and start rolling it into a circle of diameter 6-7 inches.

Roll rest of the dough balls. 

Then place one of the rolled flatbread on a preheated skillet. 

Once it is slightly starts getting light brown spots, flip it to repeat on the other side.

Then transfer it on direct flame using tongs, until it puffs up.

Once done transfer to a closed container lined with paper towel or kitchen towel.
Continue with the rest of them.
Palak Phulka is ready!!

Serve it with any curry of your choice. Above measurement makes six phulkas.

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Naan ~ Without Yeast

Naan is a flat bread which is popular in India and also many parts of the world. Typically it is baked in a tandoor and has a distinctive taste and shape. It has won hearts of countless people across the world. There are so many recipes of making naan and today I am sharing a recipe which I learnt from my mother. She has been making this for years on a skillet and it turns out perfect every single time. 

Few days back, I asked my mother for the recipe and she gave me the ingredients. We settled down with a measurement and it worked like a charm. I am so happy the way it turned out. Do try this recipe if you don't have access to yeast. I am sure you will love it as much as I did:-)

Ingredients:

• All purpose flour (Maida) - 1 1/4 cup + extra for dusting
• Warm Milk - 1/4 cup
• Thick Yogurt (curd) - 2 Tbsp
• Baking soda - 1/2 tsp
• Sugar - 1 tsp
• Ghee (clarified butter) - 1 tsp + extra for brushing on naan
• Salt - 1/2 tsp (or to taste)

Procedure:

Take all the ingredients in a bowl except milk. 

Now mix in everything. Add warm milk little at a time to get a non sticky dough. Then knead the dough for 5-7 minutes until it becomes soft and elastic.

Cover this dough with a cloth or cling wrap and let it sit for 5-6 hours. Then divide the dough into five equal parts. Let it rest for 5- 10 minutes, covered.

Now take a dough ball and roll in flour. Start rolling it to get the shape shown below (or any other shape of your choice). Rolled dough should be of 1/4 inch thick.

Now place the rolled dough on a preheated hot skillet.

When it gets slight brown color, flip it.

Fry until the other side turns light brown. Then fry it on direct flame on both sides for few seconds until it turns slight dark and puffy. 

Transfer it to a plate lined with paper towel. Continue with the rest of the dough balls.
Once done brush the top of naan with melted butter or ghee. 

Naan is ready!!

Serve it hot with any curry of your choice. Above measurement makes five medium sized naan.

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Methi Roti ( Fenugreek Leaves Flat bread)

Methi Roti is a healthy Indian flat bread. Fenugreek leaves are very commonly used all across India. I am not a great fan of these leaves as they are bitter. My recent trip to India gave me this idea. My father had bought a bunch of these leaves. Then I thought of adding it to the roti dough. Generally the leaves are chopped and added to the dough. I didn't want to waste the stems. Hence cooked for few minutes and then made a paste out of it. This way I could use every bit of it and it also gave a good color and flavor to the dough. Do try this way and get the goodness of it :-)

Ingredients:

• Whole Wheat Flour/Multi Grain Flour - 1 cup+ extra for dusting
• Methi (Fenugreek) leaves - Half a bunch
• Roasted Cumin Powder- 1/2 tsp
• Oil- 1 tsp and more for frying
• Salt- To taste

Procedure:

Clean the fenugreek leaves. Discard only the roots.

Then wash it thoroughly and give a rough chop (including the stems).

Now transfer them in a hot pan.

Wait until they wilt down (1-2 minutes). Then turn off the heat. Allow it to cool.

Once it cools down grind it to get a smooth paste (I added a small amount of water).

Now take a bowl add flour, salt, roasted cumin powder, oil and fenugreek leaves paste. 

Now make a soft non-sticky dough (add water, if required). Apply few drops of oil on the surface of the dough and let the dough rest for 15-20 minutes, covered.

Divide the dough into 5-6 equal parts and make smooth balls.

Now dip one of the dough ball in flour and start rolling it into a circle, not too thick/ thin.

Now fry this on a pan or griddle on both sides, until golden brown spots are got. Spread few drops of oil on chapathi, while frying. Transfer it on a plate.

Methi roti is ready!!

Serve it hot with any curry of your choice. Above measurement makes 5-6 rotis. 

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Tofu Paratha (Tofu Flat bread)

Tofu Paratha is a healthy Indian flatbread. Few months back, I came across this recipe on Show me the Curry. I was very excited to try it out, as I love to include tofu in our diet. I really liked the way the tofu was included (hidden) in that recipe. I have made slight variations to the original recipe, to suit our taste.

Tofu is a good source of protein for vegetarians. We get freshly made tofu at our local Chinese stores. So I always buy whenever we go there and add them in Thai dishes or many other recipes. I am not a great fan of tofu but love them in these parathas. The parathas  really turn out soft. Tofu does not have its own flavor and hence you can't really taste them in this recipe.

Ingredients:

• Silken Tofu - 1 block
• Wheat flour - 1 1/2 cups and extra for dusting
• Cilantro/Coriander leaves - leaves of 5-6 sprigs
• Red chilli powder - To taste
• Asafoetida - a big pinch
• Roasted cumin powder- 1/2 tsp
• Salt- To taste
• Oil - 1 tsp and extra for frying

Procedure:

Crumble the tofu in a big bowl.

Then add red chilli powder, roasted cumin powder, chopped cilantro, asafoetida, oil and salt.

Then add the flour and mix well. Knead it until you get a non - sticky, soft dough.

Coat the surface of the dough with few drops of oil and then keep it covered for 15-20 minutes. Then divide the dough into small round balls (I made 10 of them).

Then dip each ball in flour and roll them into a circle of uniform thickness.

When you are done with the rolling, place it on a pre heating skillet. Once it turns golden brown, flip it to cook the other side. Smear little oil on both side, while cooking. Once both sides get cooked, transfer it to a plate and continue with the rest of them.

Tofu Parathas are ready!!

Serve it hot with any curry of your choice. Above measurement makes 10 parathas.

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Avocado Paratha (Avocado Flat bread)

Avocado Paratha is a very good variation to the normal plain parathas. Paratha is an Indian flat bread made using wheat flour. Few months back, I bumped into this recipe posted by SMTC. I love their recipes and videos. I follow them from two years. 

I was very eager to try out this recipe as Avocado is our favorite and use it regularly. The parathas turned out really soft. The addition of avocado really makes it soft. This is a good recipe for those who don't like avocado to eat it as such. I am sure kids will love it, as the parathas are green in color. Try making it and get the goodness from avocados :-)

Ingredients:

• Avocado, ripe- 1
• Wheat flour - 1 cup and extra for dusting
• Cilantro/Coriander leaves - 5 sprigs
• Lemon juice- 1 Tbsp
• Jalapeño- 1/2
• Garlic pods, small sized - 2
• Roasted cumin powder- 1/4 tsp
• Salt- To taste
• Oil - 1 tsp and extra for frying

Notes: Wheat flour - It took me little more than a cup of flour to get a non - sticky soft dough.
Cilantro - Use only the leaves of cilantro. If you add the stems then it becomes difficult while rolling.
Lemon juice - It prevents the avocado from turning brown, due to oxidation. So don't skip it.
Jalapeño: Jalapeno is a variety of green chilli and goes well with avocado. If you can't find them then use the green chillis.
Garlic and jalapeño should be chopped as fine as possible.

Procedure:

Chop cilantro, jalapeño and garlic.

Next step is to chop the avocado (cutting of avocado has to be done at last as it turns black due to oxidization. If you still need to cut ahead then sprinkle little lemon juice.This will avoid blackening to certain extent). To choose avocado the things you should consider - the outer skin should be somewhat black in color and when pressed softly it should spring back. Now cut avocado along its length as shown below-

Then discard the big seed. Once done, scoop out the flesh and put it in a bowl. Then mash it using a fork until you get a smooth paste. Once done, add the lemon juice and mix well.

Now add the chopped cilantro, jalapeño, garlic, roasted cumin powder, oil and salt. Mix well.

Then add the flour.

Mix well and knead it until you get a non - sticky, soft dough.

Coat the surface of the dough with few drops of oil and then keep it covered for 15-20 minutes. Then divide the dough into small round balls (I made 8 of them).

Then dip each ball in flour and roll them into a circle of uniform thickness.

When you are done with the rolling, place it on a pre heating skillet. Look how it puffs up.

Once it turns golden brown, flip it to cook the other side. Smear little oil on both side, while cooking. Once both sides get cooked, transfer it to a plate and continue with the rest of them.

Avocado Parathas are ready!!

Serve it hot with any curry of your choice. Above measurement makes 6-8 parathas.

Note: Finish off the dough on the same day. Next day it tends to get black on the surface.
You can make parathas just with avocado skipping the rest of them. But don't forget to add lemon juice.

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