Chapathi, Paratha and Naan Recipes

The 10 Greatest Chapathi, Paratha and Naan Recipes Ever

Alexander Marriot

Copyright © 2012 Alexander Marriot

All rights reserved. No part of this publication may be reproduced, distributed, or transmitted in any form or by any means, including photocopying, recording, or other electronic or mechanical methods, without the prior written permission of the publisher, except in the case of brief quotations embodied in critical reviews and certain other noncommercial uses permitted by copyright law. You may not, except with our express written permission, distribute or commercially exploit the content in this book. Nor may you transmit it or store it in any other website or other form of electronic retrieval system.

Important Copyright Notice With Regards to the Recipes

*** Even though recipes have been selected from around the web based on popularity and other criterias that we have determined, this book is not a reprint of those recipes and is protected by copyright law as the explanations and directions have been written with substantial literary expression as required***

This book and others in the series contain substantial unique literary content and has been fully copyright registered as unique work

The main purpose of this book is 2 Fold –

1. Identify and Select the Best Recipes.

2. Deconstruct and Simplify – Get rid of the clutter, write instructions that are concise, simple and to the point.

People sometimes buy a book that contains hundreds of recipes but eventually end up trying less than 10. We weed out the hundreds of recipes out there and only select the best. The 10 that you should ultimately try.

Some might be very basic, but sometimes the basic ones are the essential ones. A recipe need not be elaborate or have 20 ingredients to be the best. You might disagree with the selections because you have a different opinion or you might have come across them before owing to their popularity. Whatever it may be, these recipes are what we consider to be the best in their category.

This book has been professionally formatted and comes complete with clickable TOC links and ideal fonts for maximum reading pleasure.

The 10 Greatest Chapathi, Paratha and Naan Recipes Ever

Indian Chapati Bread

Naan

Sweet Potato Chapati With Cinnamon

Spicy Naan

Indian Special Parathas

Chai Bread, Banana

Whole Wheat Chapati

Chicken Sandwiches - Tandoori Naan

Cottage Cheese Paratha

Kheema Paratha

Indian Chapati Bread

Ingredients

Whole wheat flour (1 cup)

All purpose general flour (1 cup)

Salt (1 tsp)

Olive oil (2 tbsp)

Hot water or as needed (3/4 cup)

Directions:

In a big bowl, take flour and salt and mix together. Stir in the olive oil using a wooden spoon and enough water to make it soft and elastic but not sticky dough. Knead on a board that has been lightly floured until dough is smooth. Divide into 10 parts, rolling each piece into a ball. Set aside.

Grease a skillet and  heat over medium heat until hot. On another lightly floured board, use a floured rolling pin to roll out the balls out as thin as tortilla. When the skillet is hot enough that it is smoking, put a chapatti on it. Cook the chapatti for about 30 seconds on each side.

Naan

Ingredients

Active dry yeast (1 x .25 ounce package)

Warm water (1 cup)

White sugar (1/4 cup)

3 tbsp milk

1 beaten egg

Salt (2 tsp)

Bread flour (4 1/2 cups)

Minced garlic (2 tsp)

Melted butter (1/4 cup)

Directions:

In a bowl, dissolve yeast in water. Let stand for about 10 minutes, or until the mixture is frothy. Stir in milk, sugar, salt, egg and enough flour to make dough. Knead dough for 6 to 8 minutes on a lightly floured surface. Place this dough on another bowl, well oiled, and cover with a damp cloth and put aside to rise, about 1 hour.

Punch down the dough and knead in garlic. Pinch handfuls of dough off and roll into balls before placing them on a dish/tray. Cover again with a clean cloth hence allowing it to rise (around 30 minutes).

Preheat grill to high heat while the dough is rising for the second time. At the side of the grill, roll out one ball of dough into a thin circle, like a tortilla and grill for about 2 to 3 minutes on each side. Brush each cook side with butter and cook again for another 2 minutes.

Remove naan and repeat procedure until all naan has been made.

Sweet Potato Chapati With Cinnamon

Ingredients

Whole wheat flour (1 1/2 cups)

Barley flour (1/2 cup)

Mashed cooked sweet potato (1 cup)

Melted butter (1 tbsp)

Salt (1 tsp)

Ground cinnamon  (1/2 tsp)

Water (1/4 cup)

Preparation:

Spoon flours into dry measuring cups, level out with a knife. Mix flours, salt, oil, butter, potato salt and cinnamon in a big bowl. Add water and press together with hands. Turn this dough onto a lightly floured surface and knead until smooth.

Divide this dough into 16 portions, shaping each into a ball. Roll each ball into a 4-inch circle on a lightly floured wooden board.

Heat a cast-iron skillet until very hot. Place the dough rounds one by one in the hot pan, cooking for 2 minutes on each side or until brown spots appear.

Spicy Naan

Ingredients

Bread flour (2 cups)

Salt (1 tsp)

Instant yeast (1/2 x .25 ounce package)

Honey (1 tsp)

Water (3/4 cup)

Melted butter (1 1/2 tbsp)

Butter (2 tbsp)

Chopped 1 onion

Minced garlic (2 cloves)

Minced fresh ginger root (1 tsp)

Ground coriander (2 tsp)

Ground cumin (1 tsp)

Ground cinnamon (1 tsp)

Chili powder (1 pinch)

Raisins (3 tbsp)

Flaked coconut (1/4 cup)

Water (2 tbsp)

Directions:

In a large bowl,  mix the flour, yeast and salt until well combined and set aside. Stir in the ¾ cup water, honey and 1 ½ tbsp of butter in another mixing bowl until well dissolved. Stir the half of the flour mixture in the honey mixture until no dry spots remain. Stir in all the flour, mixing well after each addition. When the dough has pulled together, knead the dough until smooth for about 8 minutes. Transfer into an oiled bowl, cover and let rise for about 1 ½ hours..

Prepare the filing by melting butter in a skillet. Saute in the onion, ginger, garlic, cumin, coriander and chili powder. Stir in coconut, raisins and water. Cook for 10 minutes and set aside.

Divide and punch down the dough into 4 pieces. Roll each piece into a thin round shape before placing a spoon of the filling in the middle of the dough. Bring the edges of the dough over to cover up the filling and pinching the sides to seal. Roll out the dough into 8-inch ovals and onto floured baking sheets. Cover with a towel and allow to rise for 15 minutes.

Bake the naan on a preheated oven until the naan turns golden and are puffed up, about 10 to 12 minutes.

Indian Special Parathas

Ingredients

FOR THE DOUGH:

Vhole wheat flour (2 cups)

Vegetable oil (1/4 cup)

Water (2/3 cup)

FOR THE FILLING:

Vegetable oil (1/2 cup)

Mustard seeds (1/2 tsp)

Chopped green chili pepper

Grated ginger (1 x 1 1/2 inch piece)

Peeled and finely chopped onions (2 pieces)

Fresh curry leaves (10 pieces)

Ground turmeric (1/2 tsp)

Salt to taste

Peeled and veined uncooked prawns (6 ounces)

2 beaten eggs

Directions

Make the dough by placing flour unto a mixing bowl. Stir in ¼ cup of vegetable oil and water to make a soft and elastic dough. Transfer and turn out the dough onto a lightly floured surface and knead for 4 minutes or until the dough has turned smooth. Transfer the kneaded dough onto an oiled bowl and cover and set aside to rise for about 1 hour.

In a skillet, heat ½ vegetable oil over medium heat. Sprinkle the mustard seeds and when they start to pop, stir in the onions, green chili, ginger and curry leaves. Cook while stirring occasionally until the onions are translucent, which is about 5 minutes. Add turmeric and salt and cook for another minute. Mix the prawns and cook while stirring occasionally until shrimp are bright pink on the outside and the shrimp turns opaque. Set aside once cooked.

Divide the dough into 8 portions. Roll portions into smooth balls, lightly dust with flour and place on floured work surface. Roll the balls into a paper-thin dough rounds. Repeat this with all the remaining dough.

Heat a cast-iron skillet over medium heat and brush with oil.

Stir beaten eggs in the prawn mixture. Place a dough round on the preheated skillet and spread about 3 tbsp of the mixture over the dough. Cook for about 5 minutes before carefully turning the paratha over with a spatula. Cook for another 5 minutes until the prawn filling is well stuck to the dough. Flip once more and transfer to a cutting board.

Once slightly cool, roll the paratha into a cylinder shape to cover the filling. Repeat this with the other remaining dough. Cut each paratha in half to serve.

Chai Bread, Banana

Ingredients

All-purpose flour (1 3/4 cups)

Baking powder  (1 table spoon)

Salt (1/2 table spoon)

White sugar (3/4 cup)

Low fat cream cheese (1/2 cup)

2 eggs

Mashed bananas (3/4 cup)

Brewed chai tea (quarter cup)

Directions:

Mix the flour, salt and baking powder in a medium bowl.  In another bowl, mix sugar, eggs and cream cheese until fluffy and light. Mix the bananas and Chai into the cream cheese mixture and then add the flour mixture and mix until well smoothed.

Pour the entire mixture into a 9x5 inch loaf pan. Bake this on a preheated oven (about 350 F) for 60 minutes before cooling on rack and removing from the pan after 10 minutes.

Whole Wheat Chapati

Ingredients

Whole wheat flour (1 cup)

Salt (1 pinch)

Olive oil (1 tbsp)

Water (1/4 cup)

Directions:

Sift salt and flour together in a mixing bowl before stirring in water and olive oil. Knead the dough mixture until firm and elastic before dividing into balls and roll flat with a rolling pin.

Heat a frying pan over medium-high heat and cook the chapatti until both sides are golden brown which takes about 1 minute on each side.

Chicken Sandwiches - Tandoori Naan

Ingredients

Nonfat plain yogurt (1/2 cup)

Minced ginger (1 tbsp)

Minced garlic (1 tbsp)

Ground coriander (1 tbsp)

Ground cumin (1 tbsp)

Cayenne (1/2 tsp)

Turmeric (1/4 tsp)

Kosher salt (1 tsp)

Vegetable oil (3 tbsp)

Chicken tenders, patted dry (1 pound)

Naan bread, can be either plain or of garlic ( 4 pieces)

Butter (2 tbsp)

Pieces tomatoes (2 medium)

Red onion, lightly sliver them (1/2 cup)

Feta cheese – slice them (4 ounce)

Finely chopped fresh mint leaves (2 tbsp)

Finely chopped fresh cilantro (2 tbsp)

Preparation:

Whisk together the yoghurt, oil and seasoning in a medium mixing bowl. Add the chicken and toss to coat evenly. Let marinate for about 20 minutes.

Preheat the broiler. Spread chicken on a baking sheet until chicken is cooked through for about 8 minutes.

Spread butter on each side of naan and place on another baking sheet, placing it in oven rack below the chicken and cook for about 8 minutes.

Make sandwhiches with naan, tomatoes, chicken, feta, and onion, mint and cilantro.

Cottage Cheese Paratha

Ingredients

Wheat flour, Whole (2 cups)

Paneer, must be fresh (2 cups)

Turmeric powder (1/2 tsp)

Mango powder, raw (1/2 tsp)

Roasted cumin seeds (1 tsp)

Salt to taste

Finely chopped fresh coriander leaves (1/4 cup)

Chilies finely chopped (2 green)

Melted butter for frying

Preparation:

In a large mixing bowl, mix paneer with raw mango powder, turmeric, green chillies, cumin seeds, coriander and salt. Combine well.

Knead the flour into a firm dough and set for 2-3 hours. Divide the dough balls of equal size. Roll out balls into a floured work surface. Make the dough onto rounds about 3 inches in diameter.

Place 1 tbsp of the paneer mixture into the middle of the dough rounds and fold over the edges of the dough to cover the filling completely. Press the edges once more to seal the filling in.

Roll out the filled dough onto a circle and prepare the rest of the parathas.

Heat parathas on a griddle. Do the first flip when bubbles appear on the surface of the paratha. Drizzle a bit of butter on the top of the paratha and spread well. Flip again in 30 seconds and drizzle butter on the other side. Parathas are done when both side are both crispy and golden brown.

Kheema Paratha

Ingredients

Whole-wheat flour (3 cups)

Masala Kheema (2 cups)

Melted butter

Preparation:

Knead the wheat flour into smooth dough by adding water with the flour little by little.

Prepare the Masala Kheema as said by package instructions.

Divide the dough into equal portions and roll into balls before dusting flour all over the balls and into a work surface. Flatten balls into flat rounds.

Put about 1 tbsp of Masala Kheema in the center of the dough round and fold the edges to cover the filling completely. Press the edges gently to seal in the filling.

Roll out the filled dough onto a circle and prepare the rest of the parathas.

Heat parathas on a griddle. Do the first flip when bubbles appear on the surface of the paratha. Drizzle a bit of butter on the top of the paratha and spread well. Flip again in 30 seconds and drizzle butter on the other side. Parathas are done when both side are both crispy and golden brown.