Best 4 Kandhe Ki Roti Mummys Favourite Onion Paratha Recipes
**Kandhe Ki Roti: A Culinary Journey into North Indian Onion Paratha Delights**
Embark on a culinary adventure to discover the tantalizing flavors of Kandhe Ki Roti, a beloved North Indian flatbread bursting with the goodness of onions. Originating from the heart of Punjab, this delectable paratha holds a special place in the hearts of food enthusiasts, particularly those with a penchant for savory and aromatic dishes.
While the classic Kandhe Ki Roti recipe forms the cornerstone of this article, readers will also be delighted to find variations that cater to different dietary preferences and culinary inclinations. From the traditional whole wheat version to a healthier multigrain option and even a gluten-free alternative, this article offers a comprehensive guide to crafting the perfect Kandhe Ki Roti.
Each recipe is meticulously explained with step-by-step instructions, ensuring that even novice cooks can recreate this culinary gem in the comfort of their own kitchens. Moreover, the inclusion of detailed ingredient lists, cooking times, and helpful tips guarantees a successful and enjoyable cooking experience.
So, prepare to tantalize your taste buds as you delve into the world of Kandhe Ki Roti, a North Indian delicacy that promises to leave you craving for more. With a variety of recipes to choose from, this article caters to every palate, making it the ultimate resource for anyone seeking to master the art of this delectable flatbread.
KANDHE KI ROTI - MUMMY'S FAVOURITE ONION PARATHA
My Mother, Mrs. Shashibala Ramchandani, passed away in her sleep at 9pm due to a massive cardiac arrest here at our residence in Pune on the 19th of April, just 2 days after my birthday. She was the best woman in this world and she made me feel strong and capable of doing anything I wanted. In the last few days that were left of her life, she enjoyed eating these rotis for breakfast alongwith a hot cup of tea on the side. I am posting this recipe today and I sincerely hope all my friends will try it and give me their reviews. Also, for those Zaarites I don't know, I would be so happy if you'd give this a try and get back to me through a review on how you liked it. A maid working for my home and looking after my Mom taught me to make this roti.
Provided by Charishma_Ramchanda
Categories Breakfast
Time 40m
Yield 12 parathas
Number Of Ingredients 10
Steps:
- Knead the first nine ingredients together.
- Pinch off even-sized balls of the dough to make parathas.
- Use a rolling pin to roll out the parathas.
- Heat a griddle on the stove top.
- Cook the paratha on either side on the griddle.
- Transfer to a plate and serve hot with a cup of hot Indian chai (tea).
- Enjoy!
Nutrition Facts : Calories 149.6, Fat 7.5, SaturatedFat 1, Sodium 584.8, Carbohydrate 18.8, Fiber 2.9, Sugar 1.8, Protein 3.5
INDIAN CORNBREAD ( MAKAI KI ROTI)
This is from Tarla Dalal's Roz ka khana and is a huge favourite with my daughters. It is really quick and nutritious. I use Tinned or frozen corn kernels. They come out quite crisp, perhaps someone reading this can tell me if they need to be softer and how I can achieve that...
Provided by HappyBunny
Categories Breads
Time 25m
Yield 6 rotis
Number Of Ingredients 9
Steps:
- Grind the sweetcorn to a fine paste in a food processor, without adding any water.
- Mix the corn paste with the rest of the ingredients in a bowl to make a soft dough; only use water if needed.
- Divide the mixture into 6 equal portions and roll each one into a circle of 4" diameter.
- Heat a tava or frying pan and cook each roti on both sides on a slow flame until golden brown, using a little oil.
- I must admit I have to use more oil than stated but that may be my inexperience!
- My girls eat these on their own with some yogurt dip.
ONION PARATHA
Make and share this Onion Paratha recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Lunch/Snacks
Time 45m
Yield 4 parathas
Number Of Ingredients 9
Steps:
- Sieve atta with salt.
- Peel and finely chop the onion.
- Wash and finely chop the green chili.
- Add onion and green chili to yogurt.
- Add ghee, red chili powder, cumin powder and half cup of water.
- Add flour and knead to a soft dough.
- Cover with a moist cloth.
- Keep aside for half an hour.
- Knead again.
- Divide into 4 equal parts.
- Make balls and press between palms of your hand.
- Roll out into a small puri, apply some oil and fold to make a triangle.
- Roll out again taking care to retain the triangular shape.
- Heat a flat bottomed pan (tawa).
- Roast the paratha, applying a little oil till both sides are golden.
- Serve hot.
Nutrition Facts : Calories 439.4, Fat 9, SaturatedFat 4.7, Cholesterol 18.4, Sodium 599.1, Carbohydrate 81, Fiber 13.5, Sugar 2.9, Protein 15.5
BUSS UP SHUT (PARATHA ROTI)
I love buss-up-shut and always thought it was a hard roti to make till I found a recipe for it. It is so easy and delicious! Buss-up shut, when finished is supposed to be flaky and silky soft. If it is crunchy, you overcooked it (I did that the first time I attempted it! lol) I use all butter instead of ghee sometimes and it turns out fantastic. You can find more details, with step by step photos included at http://www.simplytrinicooking.com/2008/09/buss-up-shut-paratha-roti.html
Provided by Roxanne J.R.
Categories Curries
Time 1h10m
Yield 4 roti
Number Of Ingredients 6
Steps:
- Sift and mix the flour, baking powder and salt. Add enough of water.
- Knead to a soft dough and form four loyas or balls and leave to "rest" for about 15 - 30 minutes.
- Roll out the dough after "resting".
- Spread butter or ghee and sprinkle with flour.
- Make a cut from the center out to the edge and roll making a cone.
- Press the peak and flatten the center of the cone. Leave to "rest" about 15 - 30minutes.
- Afterward, roll out on a floured board.
- Using the flat side of a cup or other utensil, dip into butter or ghee and coat an already hot tawah.
- Place the dough onto the tawah.
- Spread the ghee or butter on one side using the flat edge of the cup, then turn over onto the other side to cook.
- Spread butter or ghee on the other side the same way.
- When cooked on both sides use a dabla to break up the roti to give the ripped up, flaky appearance.
- You can alternatively, wrap the roti in a clean cloth and beat with your hands or bailna.
- The finished buss up shut ready to be served.
Nutrition Facts : Calories 685.6, Fat 27.1, SaturatedFat 13, Cholesterol 49.1, Sodium 658.7, Carbohydrate 96.5, Fiber 3.4, Sugar 0.3, Protein 13
Tips:
- Use a large bowl to mix the dough, as it will be quite sticky.
- If the dough is too sticky, add a little more flour, but be careful not to add too much, or the roti will be tough.
- When rolling out the roti, make sure to keep it thin, about 1/8 inch thick.
- Cook the roti on a hot griddle or tawa until it is golden brown and crispy on both sides.
- Serve the roti hot with your favorite curry or chutney.
Conclusion:
Kandhe ki roti is a delicious and versatile flatbread that can be enjoyed with a variety of dishes. It is a popular street food in India and is also a favorite in many homes. With its simple ingredients and easy-to-follow instructions, this recipe is a great way to make kandhe ki roti at home. So next time you're looking for a quick and tasty meal, give this recipe a try!
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