Indian breads make perfect snack, brunch and breakfast recipes. They are quick and easy to make and at the same time, they are nutritious. We understand the dilemma when kids demand for a tasty breakfasr and so, we bring you 3 amazing Indian bread recipes that is tasty and nutritious.
1. Khasta Roti
Ingredients: 100 g wheat flour (atta), 50 g refined flour, 20 g semolina (rawa), 30 ml refined oil, 10 g ajwain, salt to taste, warm water, as required
Method: Mix all the ingredients in a mixing bowl and make hard dough. Divide the dough into small portions of 40 g each and make small roundels. Roll out the portions to make roti. Roast the roti on a flat pan on low heat and cook until crisp on both sides.
2 Paneer-Pyaaz Kulcha
Ingredients: For the Kulcha: 2 cups plain maida (refined flour), ¼ tsp soda bicarbonate, ½ tsp baking powder, 2 tsp sugar, 2 tsp oil or ghee, ¼ cup curd, ½ cup warm milk, Salt to taste, Oil/ghee/butter, for frying
For the stuffing: 1 cup grated paneer, 1 large onion, finely chopped, 3 green chillies, chopped, 2 tbsp coriander leaves, chopped, ½ tsp chaat masala, 1 tsp cumin powder, Salt to taste
Method: Sieve the maida, soda, baking powder and salt in a bowl. Add sugar, oil or ghee, curd and milk to it and mix well. Knead and make a smooth dough. Apply a little oil over the dough, cover with a damp clean cloth and allow it to ferment for 4-6 hours or overnight in the refrigerator. Then knead the dough again for 2-3 minutes; divide it into equal portions and make smooth balls. Let the balls sit for 10 minutes, covered with damp cloth. Meanwhile, to make the stuffing, take the grated paneer in a bowl. Add onions, green chillies and coriander leaves and mix together. Then add the chaat masala, cumin seeds powder and salt. Dust one piece of the dough with flour, flatten it with hand or roll it into a medium-sized roti. Place 2-3 tbsp of the paneer mixture on it and seal all the sides together and flatten it gently. Then dust with flour and roll it into a medium-sized kulcha, cover it again with a damp cloth until you roll the remaining kulchas. Repeat the same for the remaining balls. Heat a tawa or griddle, brush the rolled kulcha on one side with water and place this side on the tawa. Keep the tawa on medium to high heat. Let it cook for a minute or until bubbles start to appear and the kulcha starts to puff up. Flip the kulcha and cook the other side, too. Using a tong, roast the kulcha directly on heat (keep it medium to low) for 10 seconds on each side. Roast slightly on the edges too, to make sure they don’t remain raw. Apply ghee or butter on the kulcha. Repeat the same for the remaining kulchas. Serve them hot, warm or even at room temperature. (Kulcha stays soft even after six hours.)
3 Mutter Achari Kulcha
Ingredients: For the dough– 1½ cups maida, 1 tsp oil, 2 tbsp curd, ¼ tsp baking powder, salt to taste, water as required. For the filling: 2 cups peas, boiled and half-crushed, 1 tsp achaar masala (available readymade in market), 100 g paneer, grated, 2 tbsp coriander leaves, 1 tsp garam masala, 1 tsp amchur powder, ½ tsp ginger-chilli paste, 1 tsp mustard seed powder, 1 tbsp kalonji, salt to taste
Method: Mix all the ingredients of the filling in a vessel. Mix the ingredients of the dough and knead well. Divide into small portions. Roll out each portion of the dough; stuff a little filling into it roll it again to make kulchaas. Prepare the kulchaas on a pan with ghee, and cook till done. Serve hot.