Kathi Roll Vegetarian Recipe - Vegetable Frankie recipe

Prepare vegetable Frankie with your favorite vegetables and paneer. Stuff this stuffing in a soft roti or parantha, fold in a special way to serve. Everybody will surely like it.

Ingredients for Vegetable Frankie recipe

For Dough

• Wheat flour - 1 cup
• Refined flour - 1 cup
• Oil - 2 tbsp
• Salt - 1/2 tsp
• Desi ghee - 2 to 3 tbsp (for applying over roti or paratha)

For stuffing:

• Tomato - 1 (finely chopped)
• Capsicum - 1 (finely chopped)
• Paneer - 200 grams (small chunks)
• Cabbage - 1 cup (finely chopped)
• Green peas - 1 cup
• Oil - 2 tbsp
• Cumin seeds - 1/2 tsp
• Asafoetida - 1 pinch
• Turmeric powder - 1/4 tsp
• Coriander powder - 1 tsp
• Green chilly - 1-2 (minced)
• Ginger - 1 inch piece (grated)
• Green coriander - 2 tbsp (minced)
• Red chilly powder - 1/4 tsp
• Salt - more than 1/2 tsp (as per taste)

How to make Kathi Roll Vegetarian Recipe

Take wheat flour and refined flour in any big bowl, add salt and oil into it and mix. With help of lukewarm water, knead soft dough (add water little by little). A cup of water has been used for kneading this much quantity of flour. Cover the dough and keep aside for 20 minutes to set. Dough will get puffy. Meanwhile prepare the stuffing.
Add half the amount of oil in a pan. When oil is sufficiently hot, add green peas and saute for 1 to 2 minutes until they get little crunchy. Cover and cook for 1 minute. Take out roasted peas in a bowl. Add cabbage and capsicum in the oil and saute for 1 to 2 minutes. Keep them bit crunchy.
Place rest of the oil in the oil. When oil is sufficiently hot, add cumin seeds, turmeric powder, coriander powder, chopped tomatoes, green chilly, ginger and red chilly powder into it. Stir with a spatula and cook until tomatoes get soft. Now add paneer, salt and roasted vegetables and mix everything really well. Mix green coriander as well. Stuffing is now ready.
Prepare roti:
Preheat a skillet over flame. Take a small lump from the dough (equal to the size of small guava) and roll giving it a round shape first and then flatten (like a peda). Dust the dough ball with some dry flour and place it over rolling board. Now roll it out thinly with 8 to 10 inch diameter roti. Place the rolled roti over tawa. When roti is slightly roasted, flip it and roast from other side. When it gets brown spots, take it off tawa and roast directly on flame. Apply some ghee over the roti and place it over a plate with absorbent paper or aluminium foil. Prepare rest of the rotis, similarly.



If kids relish eating paranthas, then prepare a parantha instead of roti for them. Roll like a roti but apply some ghee on the parantha and roast until it gets brown spots on both sides. Prepare as  many paranthas as required.
Prepare Frankie:
For this, place roti or parantha over a plate and spread chutney or any other you like eating the most. Now place 2 to 3 tbsp stuffing over the roti. Fold from one side first, covering the stuffing and then fold from the other side as well, covering the stuffing completely. Cover the half part with aluminium foil and place it over a plate. You can serve steaming hot rolls like this to kids.
Kids, often don't like eating spicy, so in this case serve them the rolls without applying any chutney. Just place the stuffing, fold and make the frankie. Kids relish eating the tomatoes the most, so layer some tomato sauce over the roti first and then place the stuffing and make frankie. Similarly, prepare parantha frankie.
Suggestion:
You can use any vegetables like beans, cauliflower or carrots or boiled potatoes for making the stuffing. Omit the ones you don't like eating.

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Methi Stuffed Paratha Recipe

Methi parantha can be prepared by kneading fresh fenugreek leaves in flour or by stuffing it in parantha. Serve piping hot Methi stuffed parantha with curd, pickle or butter in breakfast, everybody will relish eating it.

Ingredients for Fenugreek leaves Paratha

• Wheat flour - 2 cup (300 grams)
• Fenugreek leaves - 250 grams (small bunch)
• Oil - 3 to 4 tbsp
• Asafoetida - 1 pinch
• Cumin seeds - 1/4 tsp
• Green chilly - 2 (minced)
• Red chilly powder - 1/4 tsp
• Salt - 3/4 tsp or as per taste

How to make Stuffed Methi Paratha

Remove stalk and clean. Wash the leaves twice with water thoroughly and place them in a sieve until dry. Now chop them finely.
Take flour in any vessel. Add 1/2 tsp salt and 2 tsp oil into it and mix well. Now with help of water knead soft dough. Cover and keep the dough aside for 15 to 20 minutes to set. Dough for making parantha is ready.
Make Stuffing:
Add 2 tsp oil in a pan. When oil is sufficiently hot add asafoetida, cumin seeds into the pan. After sauteing cumin seeds add minced green chilly, fenugreek, salt and saute for while. Also add red chilly powder. Saute the stuffing for 2 to 3 minutes. Stuffing is now ready. Turn off the flame and take out stuffing in a plate and use once it cools.
Dough is also ready. Grease your hands with some oil and knead the dough again. Place a tawa on the flame and heat sufficiently. Make one lump from the dough and roll giving it a round shape. Dust the dough ball with some dry flour and roll it out in a round circle with 3 to 4 inch diameter. Place 2 tsp stuffing over the rolled parantha. Now lift the parantha from all sides sealing the stuffing.



Flatten the stuffed dough ball with your finger. Dust the dough ball again with dry flour and roll it out in a parantha with 5 to 6 inch diameter.
When tawa is sufficiently hot, spread some oil over it. Now place the parantha over the tawa. Flip the sides when its slightly roasted from beneath. When the parantha is roasted from other side as well, spread some oil on the upper side and flip the side. Spread some oil on the other side as well and press gently with a ladle until it gets brown spots on both the sides. Take off the parantha from tawa and place it over a bowl kept above a place or serve it directly. Similarly, roast all paranthas.
Serve piping hot stuffed parantha with aloo matar sabzi, matar paneer sabzi, curd, chutney, pickle or any other dish you like eating.

• For 2 to 3 members
• Time - 35 minutes

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Sindhi Koki Recipe

Sindhi koki roti is prepared with again roasting raw roti made of wheat flour and spices and is usually served in breakfast. But this roti can also be packed in lunch or carry for outings.

Ingredients for Sindhi Koki

• Wheat flour - 1 cup (150 grams)
• Ghee - 3 to 4 tbsp
• Green coriander - 2 to 3 tbsp (finely chopped)
• Mint sprigs - 2 tbsp
• Ginger - 1 tsp (grated)
• Green chilly - 1 (minced)
• Turmeric powder - 1 pinch
• Asafoetida - 1 pinch
• Cumin seeds - 1/4 tsp
• Dry Pomegranate seeds - 1/4 tsp
• Carom seeds - less than 1/4
• Black pepper - less than 1/4 tsp (coarsely crushed)
• Salt - more than 1/4 tsp or as per taste

How to make Sindhi Koki

Take wheat flour in a big bowl and add turmeric powder, carom seeds, cumin seeds, green chilly, ginger, black pepper, salt, dry pomegranate seeds, asafoetida, green coriander, mint  sprigs and 1 tbsp ghee into it. Mix everything really well and now with help of water knead soft dough, same as required for making paranthas. Cover and keep the dough aside for 10 to 15 minutes to set.
Knead the dough again, until smooth. Preheat tawa over a flame. Make a lump from dough and roll giving it a round shape. Dust the dough in dry flour and roll out into a roti with 3 to 4 inch diameter. Now place this rolled chapatti over the tawa.



Roast the chappati on both side for about 30 to 40 seconds and take it off flame. Place it over a rolling pin and mash it. Now roll it back into a round dough ball and roll out again into a chappati with 3 to 4 inch circumference.
Now spread some ghee over the tawa and place the koki over it. When koki gets darker on the surface, flip the side. When its roasted from beneath, spread some ghee over the upper side. Flip again and spread some ghee over this side as well. Roast the koki on medium flame until it gets brown spots on both sides. Take off koki from flame and place it over a plate. Likewise prepare all koki.
Steaming hot koki is ready. Serve tantalizing koki with koki, chutney, pickle or any other things.
Suggestion:

• If you relish eating onions then take 1 onion and chop it finely. Mix it in flour and make koki.
• For 5 to 6 koki
• Time - 30 minutes

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Chapati with Flax seeds - Alsi ki Roti Recipe

Flax seeds with more nutritional value, Omega 3 fatty acid, Lignan and fibre than walnuts and Almonds, can be consumed daily by mixing it in roti.

Ingredients for flax seeds mixed chapati

• Wheat flour - 1 cup (150 grams)
• Cumin seeds - 1/4 tsp
• Salt - 1/2 tsp
• Flax seeds powder - 2 tbsp (11 grams)
• Ghee - 2 tbsp

How to make Roti with Flax Seeds

Take wheat flour in any big bowl. Now add cumin seeds, salt, flax seeds powder and 1 tsp ghee into it. Mix well. Add water little by little and knead soft dough. Cover the dough and keep it aside for 20 to 30 minutes to set.
After 20 to 30 minutes, dough will be ready. Grease hands with some oil and knead the dough again until smooth. Preheat a tawa. Make small lumps from the dough and roll giving it a round shape. Dust the dough ball with dry flour and roll equally from all sides. Dust this rolled chapatti with dry flour again and remove the excess flour.
Place the dusted chapatti over a rolling board and roll it out equally from all sides with equal thickness. Place the rolled chapatti over tawa. When the chapatti is roasted from beneath, it gets darker on the surface. Flip the chapatti and roast from another side as well. Meanwhile roll second chapatti.



When roti gets brown spots on other side, take it off tawa and roast directly over the flame and roast from the side with brown spots evenly with help of tongs until it gets nice brown spots. Make sure that spots appear brown in color. Flip the roti and roast from other side as well. Hold the chapatti with tongs and roast from all sides until it gets light brown spots.
Roti is now roasted, apply some ghee over it and place over a bowl kept above a plate. Likewise prepare all rotis. Serve flax seed roti with dal, sabzi, raita, curd, pickle, chutney and relish eating.
Suggestion:

• For making Flax seed powder, clean the seeds and grind them finely. 
• For making 6 to 7 rotis
• Time - 25 minutes

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Bread Kulcha Recipe - Kulcha Bread Recipe

Bread kulcha is one of the famous street food which is prepared with flour by adding yeast. Make these mouth drooling bread kulcha on any holiday and serve fresh oven bread kulcha with chole masala.
Everybody will relish eating it.

Ingredients for Bread Kulcha

• Refined flour- 2 cup (250 grams)
• Oil - 2 tbsp
• Dry fenugreek leaves - 1 tsp
• Instant dry active yeast - 1 tsp
• Salt - 1/2 tsp or as per taste
• Sugar - 1 tsp

How to make Kulcha Bread ?

For making bread kulcha, take refined flour in a bowl and add instant dry active yeast, salt, sugar and 1 tbsp oil into it. With help of lukewarm water, knead soft dough. Grease your hands with some oil and knead the dough for 5 minutes. Lift, knead and flip the dough until smooth and soft.
Grease the dough with oil from all sides and cover the bowl with a thick towel. Now place it at a warm place for 2 to 3 hours to ferment. Dough will get double than its actual size.
Remove the towel from bowl and knead the dough again. Divide the dough in 4 to 5 equal parts. Take one lump, dust with dry flour and roll it lengthwise. Now sprinkle 1/2 tsp dry fenugreek leaves over the kulcha and press it gently with your hand. With help of rolling pin, roll it out lengthwise.



Take baking tray and grease it with some oil. Place the kulcha over baking tray. Cover the tray and keep it aside for 1/2 hour.
Preheat oven at 180 degree centigrade and bake the kulcha for 10 minutes on 180 degree centigrade.
After 10 minutes, take out the tray from oven. Kulchas should be golden brown in color from both sides. Kulchas are ready. Kulchas can be stored in refrigerator for 3 to 4 days. Serve kulchas with chole, chutney, pickle, jam and relish eating.
Suggestion:

• Instant dry active yeast is added directly in maida while kneading. But if you have dry active yeast then soak it in 2 to 3 tbsp lukewarm water and add little amount of sugar as well. Keep it aside for 10 minutes and yeast will be activated. After this add this to dough. 
• For 2 members
• Time - 45 minutes

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Missi Paratha Recipe

Whenever you feel like making something instantly, then mix gram flour, spices and green coriander in flour to make traditional missa masala parantha and serve with curd, chutney, pickle and relish eating. These tantalizing paranthas can be packed for lunch for kids.

Ingredients for Missa Paratha

• Wheat flour - 1 cup
• Gram flour - 1/2 -1 cup
• Asafoetida - 1 pinch
• Carom seeds - 1/4 tsp
• Ginger - 1 inch piece (make paste)
• Red chilly powder - less than 1/4 tsp
• Cumin seeds - 1/4 tsp
• Salt - as per taste (1/2 tsp)
• Turmeric powder - 1/4 tsp
• Green coriander - 1/4 tsp
• Oil - 2 to 4 tsp (to knead dough and apply on paranthas) 

How to make Missa Besan Paratha

Take wheat flour, gram flour, oil, salt, red chilly powder, turmeric powder, cumin seeds, asafoetida and green coriander in a big bowl. Now mix everything really well and with of water knead soft dough. Cover and keep aside the dough for half an hour to set.


Preheat a tawa. Make small lump from the dough (equal to the size of small lemon). Roll into a round dough ball and then dust with some dry flour. Place it over rolling board and roll out thinly into a parantha with 2.5 to 3 inch diameter. Spread some oil over the rolled parantha. Lift the dough from all sides, closing the parantha. Now again dust this round dough ball with some dry flour. The moment parantha starts sticking to the board, dust it again with dry flour and roll out thinly.



Place the parantha over medium hot tawa, flip the sides when its slightly roasted from beneath. When parantha is slightly roasted from the other side and brown spots appears on it then spread 1 tsp oil over the top surface and flip the parantha. Apply some oil on the other side as well. Press the parantha with a spatula and roast it gets brown spots and then flip the sides. Roast the parantha until it gets brown spots evenly on both sides. Take off the parantha from flame and place it over a bowl kept above the plate or serve it directly. Likewise fry all paranthas.
Missa parantha can also be prepared in triangular shape. For this, make a round dough ball similarly. Dust it with some dry flour and place it on rolling board and roll out in a parantha with 6 to 7 inch diameter. Spread 1/2 tsp oil over the rolled parantha and fold it into half. Spread oil over the folded side and fold it again giving it a cone shape. Dust the cone with dry flour and roll out in triangular shape. Place the rolled parantha over the tawa and roast similarly like that of round parantha, until it gets brown spots evenly on both sides.
Masala missa parantha is ready. Serve with curd, chutney, pickle, aloo tamatar sabzi or any other sabzi you like.

• For 2 to 3 members
• Time - 35 minutes

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Soya Granules Paratha recipe

Paranthas stuffed with spices and soya granules are not only scrumptious to eat but also are full of Protein. Pack them for kids with any sauce or chutney.

Ingredients for Soya chunks paratha

• Wheat Flour - 2 cups
• Oil - 1 tbsp
• Salt- 1/2 tsp or as per taste
• Soya granules - 1 cup
• Capsicum - 1/2 cup (finely chopped)
• Green coriander - 2 to 3 tbsp
• Oil - 4 to 5 tbsp
• Green chilly paste - 1/2 tsp (optional)
• Asafoetida - 1 pinch
• Cumin seeds - 1/2 tsp
• Cumin seeds - 1/2 tsp
• Salt - 1/2 tsp or as per taste

How to make soya keema paratha

Take 1 cup in any vessel and place it on flame. When water is hot enough, turn off the flame and place soya granules into it. Cover and keep aside for 10 minutes. Take flour in any vessel. Add oil and salt in flour. Mix well and with help of water knead soft dough. Cover the dough and keep it aside for 20 minutes to set. Preheat a pan with 1 tbsp oil. When oil is hot, add cumin seed. After sauteing cumin seeds, add green chilly paste, ginger paste, asafoetida and capsicum. Saute for few more minutes and add soya granules and salt. Mix all ingredients really well.
Stir the stuffing for 2 minutes constantly and mix some green coriander as well. Turn off the flame and take out stuffing in a bowl.



Dough is now set, knead it again until smooth. Preheat a tawa over flame. Make a lump from dough and give it a round shape. Dust the dough ball with some dry flour and roll it out in a round parantha with 4 to 5 inch diameter. Spread some oil over the rolled parantha (you can also stuff parantha without spreading oil), place 2 tsp stuffing over it and lift the parantha from all side to close the stuffing.
Gently flatten the stuffed dough ball with your fingers. Dust with dry flour and roll out gently into parantha with 5 to 6 inch diameter.
When tawa is sufficiently hot, spread some oil over it. Now place the parantha over the tawa and flip the sides when it is slightly roasted from beneath.
When paranthas is roasted from other side, apply some oil on the surface of parantha and spread it evenly. Now flip the parantha and apply some oil on the other side as well. Roast while pressing it with spatula. Roast the parantha until it gets brown spots on both sides evenly. Take off the parantha from tawa and place it over a bowl kept above plate or serve it directly. Likewise fry all paranthas.
Serve piping hot soya granules parantha with curd, chutney or tomato sauce and relish eating.
Suggestion:
You can also add potatoes or paneer in the soya granules, as per your preference and taste.

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