Aloo Nachini Roti - Potato Fingermillet Flatbread #BreadBakers

    
   For this August Bread Bakers Challenge , the theme chosen was gluten free breads may be yeasted / non yeasted by Stacy of Food Lust People Love.

 I used Fingermillet flour to make Aloo Nachini Roti. It translates to potato fingermillet Flatbread.  Fingermillet is rich in calcium and is commonly given to pregnant and lactating mothers.

 Fingermillet porridge is commonly given to babies in India while in the weaning phase.

 There are many Indian recipes using this healthy millet. Here , I am sharing the recipe of a flatbread with fingermillet.



Requirements :

2 cup finger millet flour
Half cup warm water

2 tbs Rice flour
1 cup mashed potato
1 onion finely chopped 
2 green chilli chopped 
Salt to taste 
2 tbs Chopped coriander leaves
Vegetable oil as required

                     

Method:

In a bowl , add the fingermillet flour , rice flour , salt and mix well.

Add the chopped onion , green chilli , coriander leaves and mix well .

Now , add the mashed potato and mix well. 

Sprinkle little warm water at a time and mix the dough with a wooden spatula. Don't add half cup of water at one time. The dough must be in cookie consistency.

Let the dough rest for ten minutes.

Heat a tawa / griddle on medium heat.

Apply oil to your hands and take a small portion of dough and flatten with your hand or use a wooden roller.

Cook the fingermillet roti on the heat tawa on medium flame.

Turn to other side after five minutes and brush little oil on top side.

Aloo Nachini Roti is ready to serve .

Serve with curd or pickle of your choice.

I served with Homemade SouthIndian Mango Pickle.

Note : 

Use a glove  if you don't want the dough to stick in your hands .

Traditionally , the roti are cooked on a tawa placed on a wood fired stove . They will place a ball of dough on the hot tawa and flatten with the wet hand to avoid heat.

https://saraniyapt.blogspot.com/2019/08/aloo-nachini-roti-potato-fingermillet.html/" target="_blank">Aloo Nachini Roti

from Sara's Tasty Buds

https://allthatsleftarethecrumbs.blogspot.com/2019/08/banana-coconut-and-goji-berry-bread.html/" target="_blank">Banana, Coconut and Goji Berry Bread

from All That's Left Are The Crumbs

https://www.karenskitchenstories.com/2019/08/brazilian-cheese-bread-pao-de-queijo.html/" target="_blank">Brazilian Cheese Bread

from Karen's Kitchen Stories

Coconut Biscuits from Simply Inspired Meals

https://amessykitchen.blogspot.com/2019/08/gluten-free-english-muffins-breadbakers.html/" target="_blank">Gluten Free English Muffins

from A Messy Kitchen

Gluten Free Pizza Crust from What Smells So Good?

https://www.sizzlingtastebuds.com/2019/08/multigrain-thalipeeth-gf-vegan.html/" target="_blank">Masala Mixed Flour Thalipeeth

from Sizzling Tastebuds

https://gayathriscookspot.com/2019/08/methi-aloo-bajra-roti-recipe-breadbakers/" target="_blank">Methi Aloo Bajra Roti

from Gayathri's Cook Spot

https://snehasrecipe.blogspot.com/2019/08/rajgira-rotibreadbakers.html/" target="_blank">Rajgira Roti

from Sneha's Recipe

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all of our lovely bread by following our Pinterest board right here. http://www.pinterest.com/flpl/bread-bakers/ Links are also updated after each event on the BreadBakers home page. http://www.foodlustpeoplelove.com/p/breadbakers.html We take turns hosting each month and choosing the theme/ingredient.

Lachha Paratha / Indian Layered Flatbread #Breadbakers

  For this month’s Bread Bakers we has to make Griddle Bread By Anshie.

   In India most of our breads are flatbreads and made in the griddle. The bread I choose for the theme was Lachha Paratha.

  One  of my UG classmate Anisha used to say they make paratha with wheat flour . I wonder how they make paratha with wheat flour. I had tasted  paratha made of APF before. My mom makes Parotta with APF for Non-veg Curry.

  I came to know from the web that the wheat paratha is known in North India as Lachha Paratha. It is also known as Lachedar Paratha or Paratwala Paratha . In Punjabi , an Indian Language Parat means layer . This layered paratha will be delicious with any vegetarian or Non vegetarian curry.

  I used whole wheat flour which we make on our own , you can use store bought wheat flour or  all purpose flour. The half of wheat flour can be replaced with APF.

Requirements :

2 cup whole wheat flour

        + for rolling and sprinkling

2 tbs ghee / oil

1 cup warm water

½ tsp sugar

1 tsp Salt

½ tsp baking soda

Ghee / Oil for brushing

Method :

 In a bowl , combine the whole wheat flour , 2 tbs ghee , sugar  , baking soda and  1 tsp salt and mix well.

Add in 1 cup of warm water in parts and knead the dough into soft and pliable.

Let the dough rest for a minimum of 30 minutes.

Knead the dough again for 5 minutes.

Divide the dough into 6 equal parts.

Roll each dough part into 200 mm or as thin as possible using little wheat flour as dusting.

Spread a tsp of ghee all over the rolled dough and sprinkle a little wheat flour evenly throughout the rolled paratha.

Fold the floured paratha from one end to other to make pleats , we used to make fan on papers during our school days in the same pattern.

Take the pleated paratha and roll in to a circle. Repeat with the remaining dough.

Just before cooking , roll each pleated paratha gently with flour or oil.

Cook the parathas on a heated Tawa / griddle , apply a spoon of ghee on each paratha.

Cook on medium flame with turning in between till the golden brown spots appear on the paratha.

Take the paratha and place on the plate.

In the same way cook the remaining parathas too.

Keep your both hands on the sides of each paratha and press towards the center from sides , this makes the layers more visible. In the Restaurants , the Parotta makers usually does this.

Makes 6 Parathas.

Serve the lachha paratha with your favorite spicy curry.

We had it with Mixed vegetable curry.

Suggestion :

Addition of sugar gives a nice flavor and color to the paratha.

The baking soda gives visible  flaky layers to paratha.

A egg can be added while kneading the dough. If using egg reduce the water to half.

Apply ghee / oil generously to make the flaky paratha.

Hot milk can be used instead of water for kneading dough.

Griddle Breads

• Amaranth (Rajgira) Paratha from Herbivore Cucina
• Cheese and Potato Gözleme from Cook's Hideout
• Corn Pancakes from Magnolia Days
• Cornmeal Griddle Cakes from Noshing With The Nolands
• English Muffins from La cocina de Aisha
• Fruity Hemp Seed Pancakes from Cindy's Recipes and Writings
• Griddle Scones from Hostess At Heart
• Homemade Corn Tortillas from Kylee Cooks
• Lachha Paratha - Indian Layered Flatbread from Sara's Tasty Buds
• Masala Poli - Spicy Potato Masala Stuffed Poli from I Camp in my Kitchen
• Masala Roti from Sneha's Recipe
• Paneer Kulchas - Griddle Fried Cottage Cheese Flatbread from Sizzling Tastebuds
• Paruppu Poorana Poli from Gayathri's Cook Spot
• Peanut Butter and Apple Griddle Cakes from A Day in the Life on the Farm
• Phool Makhana Parathas (Puffed Lotus Seeds Parathas) from Seduce Your Tastebuds
• Saffron Unleavened Bread from Kidsandchic
• Satpadi - Spiced Griddle Bread from Spiceroots
• Scallion Pancakes from A Shaggy Dough Story
• Sourdough English Muffins from Karen's Kitchen Stories
• Spicy Loli - Breakfast Flatbread from Food Lust People Love
• Spinach and Feta Gözleme from Spill the Spices
• Stacked Apple Arepas from The Schizo Chef
• Staffordshire Oatcakes with a Bacon & Cheese Filling from Ruchik Randhap
• Stove-Top Muffins (Diphaphata) from Wholistic Woman
• Swedish Polar Bread from G'Gina's Kitchenette
• Vitumbua (Coconut Rice Pancake Balls) from Mayuri's Jikoni
• Welsh Cakes from Passion Kneaded
• Yeast Raised Chocolate Chocolate Chip Pancakes from Pastry Chef Online

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

Khubz / Khubz Arabi / Bahraini Flatbread #Bahrainicuisine

 Each country has their own unique  bread . This Bahrain bread is very similar to pita bread. It is cooked in special clay oven , I baked in my oven. We had it with Baba Ghanoush and Hummus.  It is often served with  mahyawa fish sauce.

 The bread puffs up in the oven to make a pocket similar to a pita bread.

Requirements :

3 cup All purpose flour

2 tbs Instant dry yeast

1 ½ cup Tepid water

1 tsp Sugar

½ tsp Salt

2 tbs Vegetable oil

Method :

In a bowl , add the water along with sugar and dissolve in the yeast.

 Mix together flour and salt.

Add the flour mixture to the yeast and mix well. Add in the oil and knead well.

Knead well for 10 minutes till the dough is smooth and elastic.

Place the dough in a oiled bowl and cover it with dry towel.

Let the dough for first rise.

Preheat oven to 400 * F / 200*C.

Punch on the raised dough and divide into 12 equal portions and make smooth balls.

 Place a ball on the floured surface and dust with flour on top.

Roll the ball into 6 inch diameter thick.

Place on greased baking tray and bake for 10 – 15 minutes or until the bread puffs up and golden.

 The bread should be soft and white with a pouch inside when tear open.

Enjoy Khubz with Baba Ghanoush.

Indian Breads – Cookbook Review - Kela Paratha

         The review for the cook book Indian Breads by Dr. G. Padma Vijay which I received from Westland Publishers. This book is a comprehensive guide to traditional and Innovative  Indian Breads.

About the Author :

Dr. G. Padma Vijay was a regular freelance writer for the Diet file column in Femina as well as the Times of India . She  was a nutrition consultant for Femina’s cookery section and currently conducts workshops on diet and nutrition .

 She is the author of 101 Kerala delicacies  , Healthy Heart Diet Book , Diet for Diabetes and  The Anti – Ageing cookbook . Her A perfect cook book  for pregnant women and  nursing mothers won the  2011 Gourmand International cookbook award under the diet and nutrition category at the country level.

About the book :

  The front cover with plain roti was so eye catching.  The contents of the book occupies more than six pages.  There are more than hundred  Indian flatbreads both traditional and innovative recipes.

    The breads are under the sections

      Vegetarian Flatbreads

      Paratha with leafy vegetables

     Parathas with root vegetables

     Parathas with stem vegetables

     Parathas with herbs

     Parathas with dairy products

    Parathas with seeds and spices

   Lachha parathas

  Tandoori and Tava rotis

  Chappati  , Phulkas  , Theplas  , Puri  , Naan  , Kulchas and Parottas

    Flatbreads with rice flour , maize flour , barley flour , oat flour , rye flour , sorghum , and finger millet flour.

   Non – vegetarian flatbreads includes  egg ,  seafood , chicken and mutton flatbreads.

   Sweet flatbreads  like puran poli etc.

   Snack flatbreads include khakras  and Bhakris

Recipe I tried :

   There are so many recipes which I has to try …… I tried the kela paratha first . we all liked it a lot. It is the stuffing of the raw banana filling inside the wheat roti.

                     

                

      

    






     As the picture above shows  the nutritive value for each paratha is published. It will be helpful to know how much calories we can have and plan ahead the number of parathas too....
    I would say this is book is must for each home as the flatbreads are common in every indian homes. Including vegetables and leafy vegetables in the flatbread  makes the bread healthy and delicious. 

    You can order the book from the Westland Limited or through other online stores and in bookstores..........

Disclaimer :
  The review were my own and this is not  a paid review.