CEYLONESE ROTI
Make and share this Ceylonese Roti recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Breads
Time 45m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Sift flour, salt and baking powder.
- Add coconut and mix well.
- Add water and knead to a soft dough.
- Cover with a damp cloth.
- Keep aside for 30 minutes.
- Divide dough into 8 parts.
- Roll each into a ball.
- Roll out each ball into a round disc 5" in diameter and of 1/4" thickness.
- Sprinkle with a little flour, if needed.
- Heat griddle, lightly grease and cook one at a time over low heat until brown specks appear on both sides.
- Remove from griddle.
- Keep warm.
- Grease the griddle before each roti.
- Wrap in a piece of foil to keep until needed.
- Reheat with foil in oven.
CHAPPATIS (ROTI)
It's very hard to write the technique of this unleavened bread. It is very much like flatbreads of the Middle East. I have given approximate measurements because I never measure when I make them. You may find that you'll have to adjust the amount of water, flour, oil, frying time, depending on what type of frying pan you use and the type of stove you have. Good luck! They're delicious! Serve with curry. (Try my Caribbean chicken curry or my Chicken Vindaloo).
Provided by Ranikabani
Categories Breads
Time 2h
Yield 15 chappatis
Number Of Ingredients 7
Steps:
- Put flour and salt in a bowl.
- Add water a cup at a time, kneading.
- When kneading, make your hand into a fist and roll your knuckles into the dough, folding edges in continuously, working in all the flour.
- When all the flour is kneaded into a ball, poke lots of holes into the ball of dough.
- Pour a little oil into the dough and knead it inches.
- Add the rest of the oil (the dough will look very oily and that's the way it should be).
- Cover with a clean cloth and let sit for at least an hour.
- Roll the ball in a little bit of flour so it's not sticky.
- Divide the dough into about 15-20 balls depending on how big you want the chappatis to be.
- Flour the counter/board.
- Roll out each ball to about 6 inches in diameter.
- Brush with melted butter.
- Fold in three (like you fold a letter).
- Now it should almost look like a long tube.
- Take one end of that tube and fold it in to the centre and gently press it inches.
- Take the other end of the tube and fold it over the seam.
- Now you should have a little bundle of dough.
- (In other words, fold the dough into thirds one way, and then the other).
- Flour a plate and place the bundles on them.
- Roll each one out to about 6-8 inch diamete, flouring counter/board as needed.
- On a flat cast iron disc (available at Indian grocery stores) or on a big frying pan (cast iron is best), heat pan, and put chappati on it.
- When it starts looking a bit translucent, flip it over.
- Brush with melted butter, shuffling it around the pan quickly, then a quick flip over, a bit of melted butter (it should start puffing up into a pillow like shape).
- Once it has small golden brown dots on both sides, take it off an put into a serving dish (cover with a clean cloth as you keep preparing the rest).
- You will have to adjust the heat during the whole frying process.
- Clean off the pan with paper towels or a clean cloth in between frying each chappati.
- Don't turn the chappatis too much, just once or twice is enough.
ROASTED CARROTS AND CIPPOLINI ONIONS
Steps:
- Preheat oven to 400 degrees F.
- On a sheet tray, toss onions and carrots with oil, butter, wine, and stock. Season with salt and pepper. Roast until golden and caramelized, about 25 to 30 minutes. Toss in a shallow serving bowl and garnish with parsley.
SOYA ROTI
Make and share this Soya Roti recipe from Food.com.
Provided by Sunil Sekhri
Categories Breads
Time 10m
Yield 2 serving(s)
Number Of Ingredients 2
Steps:
- mix the two ingredients with enough water to make a dough.
- separate the dough into lemon size balls and roll into round shape.
- heat over a pan till cooked on both sides.
Nutrition Facts : Calories 193.3, Fat 4.9, SaturatedFat 0.7, Sodium 4.2, Carbohydrate 29.2, Fiber 5.7, Sugar 1.7, Protein 11.4
CHICKEN ROTI
Make and share this Chicken Roti recipe from Food.com.
Provided by Chef Mommie
Categories Chicken
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large skillet saute garlic, onion 1-2 minutes.
- Add chicken and saute until cooked and tender.
- Add green pepper and carrots. Saute 1-2 minutes.
- Add chicken broth, potatoes and as much water as needed to cover everything.
- Simmer until the potatoes are very tender and broth begins to reduce.
- Add all spices and flavorings to personal taste.
- Cover and turn off.
- This can now stand until just before serving time.
- It will thicken a little as it cools.
- At serving time heat the roti mixture to a boil stirring with a wooden spoon. You want a nice thick curry stew.
- Cook to reduce more if too runny.
- Warm tortillas, place on plate.
- Put generous portion of roti mixture in center of tortilla.
- Roll up with ends folded under. Serve with chutney on top.
Nutrition Facts : Calories 489.8, Fat 13.4, SaturatedFat 3.5, Cholesterol 46.4, Sodium 752.6, Carbohydrate 66.1, Fiber 6.8, Sugar 4.5, Protein 25.8
CHAPATI (ROTI)
Make and share this Chapati (Roti) recipe from Food.com.
Provided by roja khan
Categories Pakistani
Time 45m
Yield 4-5 serving(s)
Number Of Ingredients 3
Steps:
- Put the flour in a bowl. Gradually add enough water to make a soft dough (about 7 fl oz of water).
- Knead the dough for several minutes until smooth. Cover the dough with a damp cloth and set aside for half an hour to rest. If the dough is runny, flour your hands and knead for a few more minutes.
- Form ten equal balls and dust each with flour. Heat up a cast-iron griddle or frying pan over a low flame on a medium heat.
- Take one of the balls of dough, flatten it between the palms of the hands, and dust it with flour on both sides.
- Roll out to a 5 1/2" round, and slap the roti onto the heated. surface. Cook for about a minute, or until soft bubbles begin to form, then turn over and cook for half a minute on the second side. If you have a gas cooker, then use tongs to hold the roti in a second flame for 3 seconds on each side. The roti should puff up.
- Alternatively if you have an electric stove, put the roti under a hot grill for a few seconds until it puffs up.
Nutrition Facts : Calories 235.2, Fat 1.3, SaturatedFat 0.2, Sodium 4.5, Carbohydrate 50.4, Fiber 8.5, Sugar 0.3, Protein 9.5
PUDINA (MINT) ROTI
Make and share this Pudina (Mint) Roti recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Breads
Time 50m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Sift flour and salt.
- Rub ghee evenly.
- Add water& make a stiff dough.
- Add mint paste.
- Mix well.
- Keep aside for 30 minutes.
- Divide the dough into 10 parts.
- Shape them with your palm and flatten them.
- Roll each part into a round.
- Place one at a time on a hot griddle.
- Shallow fry with ghee.
- Serve hot with a raita of your choice.
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