Rotis Receipe Vegetarian
Rotis Receipe Vegetarian
Rotis Receipe Vegetarian
57.Mushroom Parota
Wheat Flour – 1 Cup
Mushroom – ½ Cup (Chopped)
Coriander, Curry leaves - Little (Finely Chopped)
G.Chilies or R. Chilies – To taste
Salt to taste
Method:- Fry chopped mushroom with little oil. Add salt and coriander and remove from
fire.
Mix water and flour and kneed well. Make a small ball and roll it to chapati. Put the
little mushroom mixture in that and cover. Roll it again like parrota and bake and serve.
58.Allo Parota
Wheat flour – 2 ½ cup
Salt to taste
Mix wheat flour and salt. Add little hot water and mix well. Now add cold water and
knead well and keep it aside.
Filling:-
Potato – 350 Gm – Boiled and mashed
Onion – 1 Chopped finely
G. Chilies and salt to taste
Coriander, dhaniya powder – little
Prepare the filling with this
Method - Make small balls with the dough and roll it to poori. Put little filling and put
one more poori and close that. Roll it into chapati and bake it with little ghee and serve.
59.Naan
Maida – 1 ½ Cup
Baking Powder – ½ Tsp
Curd – 2 ½ Tbsp
Dry Yeast – ¾ Tsp
Sugar – 2 Tsp
Warm Water, Salt
Method: - Soak yeast and sugar in warm water for 20 minutes. Mix maida and yeast and
then add curs and oil to this and knead well. This should not be sticking to the hand.
Cover this with oiled plastic paper and keep it aside for 4 hours. The quantity will be
increase to double the earlier quantity. Knead this well again and make 12 balls. Then
roll this and bake this (Option – In oven in 400 deg. F and 2 minutes in the grill)
60.Pulka
Wheat flour – 2 ½ cup
Ghee – 4 Tbsp
Salt to taste
Method :- Mix and knead the flour. Keep it for 10 minutes. Roll it into chapattis and
bake it little and than directly on the fire. Apply little ghee and serve.
62.Pudina Parota
Pudina – ¼ cup (Chopped)
Wheat flour – 4 Cup
Butter – 4 tsp
Coriander – Little (Chopped)
Ghee – ½ Cup
Salt to taste
Method :- Add salt, butter and water to the wheat flour and knead well. Leave it aside
for 2 hours. Add chopped pudina, coriander, chilies and mix and knead well. Make small
balls and roll it into small chapattis. Put one chapatti, spread little ghee and put one more
over that. Prepare like the parotas and bake on the tawa.
68. Batura
Maida – 2 cup
Potato – 1 (boiled and mashed)
Soda bicarbonate – ¼ tsp
Curd – 5-6 tbsp
Sugar – ½ tsp
Salt and oil for frying
Method: - Mix curd, sugar, soda together. Add maida and potato and knead well. Leave
it for 8-10 hours. Prepare poories and deep fry in oil.
72.Pudina poori
Maida – 1 cup
Pudina – 1 bunch
Coriander leaves – 2 bunch
Green chilies 5-8
Jeera 2 tsp (Powdered coarsely)
Pepper – 6-10 (Powdered)
Soda – 1 pinch
Salt to taste
Oil for frying
Method: - Grind the greens and jeera, add this to the flour with other ingredients and 1
spoon of hot oil. Prepare the dough for poori consistency. Cover with a cold cloth and
leave it for 2 hours. Then knead this well. (Oralalli kutti) Then roll this, cut into required
shape and deep fry in oil.
73. Rice flour Poori
Rice flour – 2 cup
Wheat flour – ¼ cup
Ground nut – ½ cup (Fried and ground)
Mustard seeds, hing, jeera for seasoning
Green chillies – 4 (Chopped)
Method: Heat oil in a pan and add the seasoning ingredients and green chillies. Add this
to flour and mix well. Add water (Butter milk can be used) and knead well. Make small
round balls and roll it into puries and deep fry in the oil.
106.Sunoli (Mangalore)
Rice – ¼ kg
Coconut – 1 ½ glass
Methi – ½ tsp
Urad dal ¼ cup
Butter milk – ½ glass
Turmeric – ½ tsp
Bread – ½ pound
Soada bicarbonate – ½ tsp
Salt and jaggery to taste
Method: - Soak rice, dal and methi for 4 hours. Soak akki tari in butter milk for 15
minutes. Grind this with soaked rice, dal, methi, coconut, salt and bred. Add turmeric
and soda bicarbonate and leave it overnight. Next morning prepare dosa and serve with
ghee or butter.
162. Kofta
Panerr – 500 gm
Onion – 1
Coriander
Curd – 3-4 tbsp
Garam masal powder, sugar, dhaniya, jeera powder – each 1 tsp
Turmeric – ½ tsp
Cornflour – 2tsp
Red chili powder, oil as required
Method: - grind onion and fry this in oil. Add jeera, dhniya, garam masala powder,
sugar, salt, curd and cook for some time and keep it aside.
Add turmeric and salt to half the portion of paneer and make small balls. For the rest of
the paneer add cornflour, salt and make balls. Put this balls inside the turmeric ones
And make balls. Deep fry this in oil and add this into the gravy. Garnish with coriander
and serve.
169. Jhunaka
Cabbage – 2 cup (Finely chopped)
Onion – 1 (Finely chopped)
Green chilies – 4
Dhaniya powder – 1 ¼ tsp
Jeera powder – ¾ tsp
Turmeric – ½ tsp
Red chili powder – to taste
Besan – ½ cup
Method : - Heat oil in a pan, add mustard seeds, jeera, green chilies and fry. Add onion,
red chili powder, turmeric, dhaniya and jeera powder and sauté. Add cabbage and fry for
some time. Add water, salt and cook. Once the water evaporates add besan little by little.
Add little oil if needed. Fry for sometime and remove from fire. Add coriander and
Serve with chapati.