Wheat flour Aloo Naan / Indian Bread

Naan, a type of Indian bread which is very famous and goes well with delicious curries is well known. I saw some one preparing Naan in the T. V. channal. Wanted to try some thing similar to it, but in a healthy way. So Here it comes Wheat flour Aloo Naan.

Norrmally Naan is prepared in Maida. / All purpose flour which is not a healthy to use it. So I replaced Maida with wheat flour, added boiled potatoes stuff and prepared yummy Aloo stuffed Naan.
 Wheat Flour Naan and it is cooked on tava.. ( Not on gas burner, which is bad for our health).
Potato stuff should be prepared first, so that you need not to wait to roll the naan.
Let us see the recipe Now :

Things Needed :

For the dough :
Wheat flour : 2 Cups
Millet flour : 1/2 Cup
Baking Powder : 1 Teaspoon
Baking Soda : 1/4 Teaspoon
Curd /Yogurt : 2 to 3 Tablespoons
Salt : A little /As required
Oil : 2 Tablespoons + 2 Tablespoons
Black Sesame Seeds : 1/2 Teaspoon ( Optional/To sprinkle on the top).
For Stuffing :
Potatoes : 3 ( Medium sized )
Garam Masala powder : 1/2 Teaspoon
Coriander leaves : 1 Tablespoon
Jeera/Cumin seeds/1/2 Teaspoon
Salt : As required : 1/2 Teaspoon

Method :

Aloo/Potato Stuffing
1. Wash and pressure cook 2 to 3 potatoes for 5 minutes and let it cool.
2. Peel off the outer layer and put them in a bowl.
3.Add required salt, garam masala powder, little jeera powder.
4. Wash and cut coriander leaves and cut into thin pieces. (Remove the leaves from its stick).
5. Smash them nicely and take a small portion and make like bonda (round ) shape.
6. Keep them aside.

Dough Preparation :

1. Take a big bowl and add 2 cups of wheat flour, 1/2 cup of millet/jola/jowar/Sorghum flour.
2. Add a teaspoon of baking powder, 1/4 teaspoon of baking soda/cooking soda to the flour.
3. Add 2 tablespoons of curd/yogurt and 2 tablespoons of cooking oil. Mix all the ingredients.

4. Prepare the chapati/naan dough. Add water only if required. The dough should be soft.
5. Allow the dough to rest for 5 to 10 minutes.

6. Now kneed the dough nicely and divide them into small portion.
7. Take a small portion of the dough and stuff aloo mixture and cover it from all sides.

8. Roll them on dry flour and roll it as chapati. It should done slowly without putting weight on it.
9. Keep a chapati tava/pan on the fire and heat. Wet your hand and press is it slightly on the rolled naan.
10. Take out the rolled naan slowly and place the wet side on the tava. Sprinkle a few sesame seeds
and coriander leaves on the top and press it slightly. So that it sticks to the Naan.
on the top.

11. Cook on both sides with low and medium flame.

 12.Wheat flour Aloo Naan is ready to serve..
13. Apply butter on the top and serve with a cup of curd pickle or any curry of your choice.

 14. Repeat the same and prepare the rest of naans.
Note :
The dough should be very soft. Adding millet flour makes the dough soft. Do not add more millet flour. You may not be able to roll them. Adding oil on the top of naan while cooking is optional. I have not added. I added butter on the top of Naan while serving. Cook on low and medium flame.
So that it does not get burnt. No need to rest the dough for a long time. Baking powder and baking soda turns the dough very soft.
You can cook this naan on the gas just after heating the naan on the tava you need to pace it on gas burner and cook. These days it is said cooking food on the gas burner is not a healthy option. So I decided to cook this Wheat flour Aloo Naan on the tava. (Both the sides).
Time : 40 Minutes
Serves : 2 to 3.
Indian Rotis.

Ragi - Jola flour Pulka /Dry Chapati

Dry chapatis are very good for health and diet followers usually follow any thing without oil. 
Here is a pulka which is done using Ragi/Finger millet and Jola/ Sorghum flour. The rotis will be yummy, soft, fluffy and we had it with groundnut chutney.

I have used finger millet/Ragi and Jola /Millet/Sorghum. The combination of these flour goes well with each other and the dough turns soft. You can easily roll the dough in chapati shape/round shape.
Let us see some benefits of eating Ragi /Finger Millet in our diet.
Ragi/ Finger Millet is full of proteins and is free of gluten. Ragi is filled with minerals like calcium, phosphorous, iron and potassium. Ragi is good natural alternative to health supplements. It is easy to digest but slow in digestion. So you will not feel hungry for a long time. Ragi is good for diabetic people. Ragi is filled with antioxidants. It is good for people who wants to lose their weight. It helps to control cholesterol level in our body. It is filled with fiber and good for people who suffer in constipation. Eating ragi is good for people who are suffering from anemia. Ragi is filled with natural calcium and helps in strengthening our bones. Ragi is one of the comfortable food and it helps to relax our body and mind.
Let us see the recipe Now :

Things Needed :

Ragi flour : 2 Cups
Millet /Sorghum flour : 1/2 Cup
Salt : As required. ( Optional/ I have not used).
Boiling water : As required. ( 1/2 Cup )

Method :

1. Put ragi flour and sorghum/millet flour in a big bowl. Mix it well and pour boiling water. Let it cool a bit.
2. Mix it well and prepare the dough. Add water only if required. Kneed the dough well.

3. Keep some dry flour in a bowl.
4. Kneed the dough and divide the dough in small portions.
5. Take a small portion of the dough and make it round and dip it in dry flour.
6. Roll it as chapati with the help of a roller.

7. Keep a pan/tava on the fire and heat. Put a rolled chapati on the hot tava and press it slowly on the top and around. It starts to fluff.
8. Turn the other side and cook for a minute. Remove it from the pan and put little ghee on the top.
(Optional).

9. Repeat the same with remaining dough. Serve hot pulkas with side dish of your choice and a cup of curd.

10. We had this Ragi - Jola flour Pulka with groundnut chutney, a cup of curd.

Note :

The should be soft and add only required water while preparing the dough. I have cooked the pulka on tava. /Cooking on gas fire is optional. ( Now a days it is said that cooking pulka on gas fire is not good for health). Adding ghee on the top of hot pulka is optional.
Time : 20 Minutes.
Serves : 8 Pulkas can be prepared.( According to size ).

Millet - Wheat Coriander Chapati

Millet/Sorghum and Wheat flour chapati is good for dinner, breakfast and as evening snack.
I have used millet flour, wheat flour, coriander leaves and little spices

Let us see the recipe now :

Things needed :

Wheat flour : 1/2 Cup
Millet/Jola/Sorghum flour (Fresh) : 2 Cups
Rice flour : 1/4 Cup
Salt : As required
Hot water : 1/2 Cup
Garam Masala : 1/2 Teaspoon
Red chilly Powder : 1/2 Teaspoon
Coriander leaves : 3 to 4 Tablespoons
Curd :1 Tablespoon
Oil / Ghee : 2 to 3 Tablespoons

Method :

1. Put millet flour, wheat flour, rice flour, salt, garam masala, chilly powder and curd in a big bowl.
2. Wash and cut coriander leaves and add it to the flour bowl.
3.Add a teaspoon of ghee and hot water. let it cool a little.
4. Mix it well and add required water. Prepare soft chapati dough.

5. Divide them in to small portion. Roll them as round balls.
6. Keep little dry wheat flour in a small bowl.

7. Now dip a small portion of the dough and roll them as chapati.
8. Keep a pan on the fire and heat. Put rolled chapati and cook on both sides. Add little oil/ghee while cooking.

9. Millet - Wheat Coriander Chapati is ready to serve.

10. Serve with a cup of curd, pickle or any curry of your choice.

11. Repeat the same and prepare the remaining chapatis.
12. Add little ghee on the top of hot Coriander chapati just before serving.

Note :

The flour should be fresh or it is difficult to roll. Add more wheat flour if you find difficult to roll the chapati. Adding any other spices is optional. Adding more/less ghee/oil is optional.
Time : 30 Min
Serves : 2 to 3 .

Quick Raagi Pulka (Finger Millet Chapati )

Raagi/finger millet Pulka is an easy and perfect dish for dinner. It is soft and fluffy and fits into all age group.

I have seen this pulka in my favourite cookery group " FOODIE ". The moto of the web page is share and care attracts most of us. The adminis are so helpful and caring. Sadashiva Rao Mailankody, Shri Kripa, Madhura Pradeep and others are doing a great work. You can learn many dishes and the information they provide is really helpful to all of us.
I have used Ragi flour/Finger millet flour and wheat flour to prepare this Pulka.

Let us see some benefits of having Ragi in our diet. 
Ragi is known as one of the best Millet in the millet family. Millets are known as Siri Dhanya means rich content of minerals and provide good health if eaten regularly.
Ragi/Finger Millet is an excellent source of calcium and helps in strengthening bones for kids and aging people. It has a good source of antioxidant property. It is good for controlling blood sugar level in diabetes. It is full of fiber and slow in digestion. It has higher level of nutrition and good for people who follow diet food. Ragi has good source of natural iron and eating ragi is good for who suffer from anemia.
Let us see the recipe now :

Things Needed : 

Ragi/Finger Milelt flour : 1 Cup
Wheat flour : 1/2 Cup
Boiling water : 1/2 Cup
Ghee/Oil : 1 Teaspoon
Salt : A little

Method :

1. Keep water for boiling.
2. Put Ragi and wheat flour in a big bowl.

3. Add salt and pour water. (Boiling water).
4. Add a teaspoon of ghee. Leave it for 5 minutes.

5. Now mix all the ingredients and prepare dough. Add water if required.
6. Keep 1/2 cup of dry wheat flour in a small bowl.
7. Mix the dough nicely and divide them in to small ball quantity.

8. Take a small ball size of dough and dip in dry wheat flour.
9. Roll and make chapati.

10. Keep a tava/pan on the fire and heat. Put led ragi chapati on hot tava. It starts to bubble up.
11. Turn the other side and cook on low and medium flame.

12.Now Ragi pulka is ready to serve. Apply little ghee on both sides of  Ragi Pulka.

13.Repeat the same with remaining dough.

14.  Serve Ragi Pulka with the choice of your curry and cup of curd.

Note :

Ragi flour should be fresh to get good pulka.  If the dough turns too soft add little more flour. Take care while adding water. Do not add more water, which turns the dough very sticky. Adding oil instead of ghee is optional. Do not add any oil while cooking pulka. I have cooked pulka on tava. Cook on low and medium flame.
Time : 20 Minutes 
Serves : 2 to 3 . (According to size).