Roti Basket./ Roti ki Tokri.... 6 in one variety Basket

Dont you remember the Punjabi dhaba or punjabi hotels in India.... when you say "Roti Ki Tokri."??

No, Today I am not posting from other blogs....I had this post lying in my edit from around 3 weeks, thought will post it today.... So here goes my Roti ki Tokri.

When I was in Indian, and when we used to go for a family party, My dad used to many a times call for a Roti Basket / Tokri which will have around 9 to 10 varieties of roti, naans, parathas, kulchas, one of each type..... yummmm... So my Tokri is inspired from there.

I made 6 Varieties of roti... I just had to make one in each variety....thats it.... for our Sunday lunch....:) These roti can be rather heavy....phew.....!


So the varieties I made were Stuffed rice roti, Chow-Chow roti, Masala aloo roti, Raw banana Roti, Butter paratha, Gobi-Brocolli Paratha...Phew....! yes so many on one day..... was I out of my mind?? Maybe :P

So without wasting more time I will go to the recipe. Beware! this is gonna be a long long post...hmmm and yeah Im sending this recipe post to Srivalli for her Roti mela.










To make all these parathas / rotis, one step is similar i.e the dough for the paratha. To make this dough....

You need:

Wheat flour - 3 cups

Salt to taste

Warm water - 1/2 cup

Oil - 2 tbsp


Method :

Take the warm water in a bowl and add salt and oil to it... whisk it lightly...and then add the flour. Mix well. Add water or four as needed to make an soft and pliable dough. Add more oil if needed. Keep this dough covered and aside for nearly an hour. your roti and chapati dough is ready.

We can now go with out Variety number 1 : Butter Paratha.

Method :

Once your Dough is ready roll it out into a small circle. Brush a bit of butter on the face of the circle / roti. Fold the circle into a semicircle. Now once again brush with some more butter and fold again into a triangle.

Press with ur hand and then coat it with some flour and roll into a big circle. Put this on the tava for roasting. Add melted buter around the paratha and shallow fry it. on both the sides.. Till brown spots appear. Your paratha is ready.

Serve hot with any Bhaji, or just plain yoghurt, onions and ur favourite spicy pickle.. Enjoy!

Variety Number 2 : Raw Banana Roti



You need :

Raw Banana - 1

Red chilli powder - 1tsp

Ginger - 1 tsp (chopped)

Salt to taste

Jeera powder - 1 tsp

Coriander powder - 1/2 tsp

Asafoetida - a pinch

Fresh coriander leaves.

Lemon juice - 2 tsp

The Raw Banana stuffing ready.

Method :

Steam the Raw Banana and cool it to room temperature. Peel the Banana and grate it. Take the grated banana in a small cup and add all the other ingredients to it and mix well. Your filling is ready. If u wish u may even give it a tadka / Tempering of oil, mustard seeds, urad dhal.






Once your flling is ready, Take the chapati dough. Take a tennis ball size dough and roll out into a thick small circle. Place the circle in you palm and put the filing in the centre on the circle. Now pack it up by wrapping all the edges of the circle to the centre.


Common Step* - Press it flat and then roll it into a Roti. i.e a flat circle. Heat a tava / griddle and put the Roti on it. Pour oil on the sides in of the roti, and roast then rti on eaither side until brown spots appear. Your roti is ready.This step will be the same for all the rotis. Enjoy!

Your Raw Banana Roti is ready to be served with Pickle and sweetened curd.Enjoy!

Variety Number 3: Stuffed Rice Roti

Spiced cooked rice for the stuffing.

You need :

Cooked Rice - 3 tbsp (I used leftover rice.)

Green Onions - 4 chopped finely with the greens

Red chilli powder - 2 tsp

Salt to taste

Garam Masala - 1 tsp

Dhania-jeera powder (cumin-coriander seeds powder )- 2 tsp

Jeera seeds - 1 tsp (optional)

Ginger-garlic paste - 1tsp

Method:

In a Pan take some oil and add the jeera. Once it splutters add the spring onions and mix well. Add all the spices and mix well. Mix for 5 minutes till the raw smell from the masala goes off.Add the cooked rice and mix once again. Leave it on medium flame for 10 minutes till all the flavours are absorbed in the rice.This filling will be a bit filling. Adjust the spices according to your taste. If U like tomatoes you may even add that too the rice.

Follow the common step and given above... and your Stuffed rice roti is ready...:) this roti tastes amazing if u brush a bit of ghee on top.... Wow.... it tastes awesome.... Enjoy it..hot!

Serve hot with Yoghurt , onions and ur favourite pickle

Variety Number 4: Chow -Chow Roti

Chow- Chow or Bangaloor katrikai or chayote squash roti. I saw recipe somewhere..... long long time back.... dont remember where... and was so keen on trying it out. But with all the other things taken the preference this recipe kind of got lost. Thanx to srivalli's roti mela I remembered this one and I am trying my own recipe here with chow-chow.

Now chow- chow leaves lot of water, just like radish... so U have 2 ways of making this roti. Either u can use it as a filling... or u can just add the grated chow chow directly while making the dough.I am trying the first option here.

You need :

Chayote squash - 1 peeled and grated

Green chillies - 1 chopped finely

Ginger - 1 1/2 tsp finely chopped

Fresh Coriander leaves

Dhania - Jeera powder (coriander/cumin seed powder) - 2 tsp

Red chilli powder - 1/2 tsp

salt to taste

Method :

Grate the Chayote, add salt to it, mix well and keep aside for 10 minutes. After 10 minutes... Squeeze out the water from the grated chayote. It should be a bit dry..... try to squeeze as much you can orelse it will be difficult to roll out the rotis.

Put the squeezed ,grated chayote in a bowl and add all the other ingredients to it. Mix it well. your stuffing is ready. Use this immidiately to make your roti. If u have time to make your roti, add the masalas just before ur ready to make ur rotis.

Follow the common step and enjoy ur lovely chayote squash roti. I will be trying it the other way too. Enjoy!

Serve hot with yoghurt, white onions and Ur favourite pickle...:) Dont miss the onions... I am sure the sliced white onions enhance the taste of these rotis.

Variety Number 5 : Gobi - Broccoli Paratha

You need :

Chopped broccoli - 1/2 cup

Cauliflower chopped - 1/2 cup

Salt to taste

Green chilli - 2 finely chopped

Dhania- jeera powder - 2 tsp

Turmeric powder - 1tsp

Garma masala - 1/2 tsp

Oil - 1/2 tbsp

Jeera seeds - 1 tsp

Fresh coriander leaves

Method :

In a pan take some oil and add the jeera. Let it splutter well. Add the green chillies and let it cook for 2 minutes. Add the chopped broccoli and cauliflower. Mix well. Cook covered for 3 minutes. Add the masalas and mix well. Let it cook for 5-6 minutes and Then Garnish with coriander leaves. Your stuffing is ready....

Again follow the common step I told about in the first variety... and ur all set. Your Gobi-Broccoli Paratha is ready to be served.

Serve hot with yoghurt , onions and pickle.Enjoy!

Variety Number 6 : Masala Aloo Roti / Aloo Paratha (quantity - 1 or 2 parathas)

You need:

Potato - 1 (boiled and mashed)

Salt to taste

Garam masala - 1 tsp

Red chilli powder - 2 tsp

Dhania Jeera powder - 2 tsp

Fresh Coriander leaves / cilantro chopped

Ajwain seeds - 1 tsp (optional)

Method :

Take the boiled and mashed potato in a bowl and add in all the other ingredients to it. Mix well so that all the masala is evenly distributed in the potatoes.Ur Masala Aloo filling is ready. So easy to make isnt it?...

Now, once again follow the common step and your Aloo Paratha / Masala aloo roti is ready to be served.

Relish with Yoghurt and pickle... the punjabi ishtyle.Enjoy!

Wow.... yeah I made it all on one day.... Yeah and I guess I have gone crazy....Hehhe but we realyy enjoyed eating these parathas the whole day... for lunch as well for dinner...;)

Cut ur parathas into half and serve...:) In a nice tokeri...Enjoy the punjabi Ishtyle Roti mela.

Enjoy!!