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ਰਾਗੁ ਸਿਰੀਰਾਗੁ | Raag Siree-Raag
Gurbani (14-53)
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Gurbani (71-74)
Pahre (74-78)
Chhant (78-81)
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ਰਾਗੁ ਮਾਝ | Raag Maajh
Gurbani (94-109)
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Ashtpadi (129-130)
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Bara Maha (133-136)
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ਰਾਗੁ ਗਉੜੀ | Raag Gauree
Gurbani (151-185)
Quartets/Couplets (185-220)
Ashtpadiyan (220-234)
Karhalei (234-235)
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ਰਾਗੁ ਆਸਾ | Raag Aasaa
Gurbani (347-348)
Chaupaday (348-364)
Panchpadde (364-365)
Kaafee (365-409)
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ਰਾਗੁ ਗੂਜਰੀ | Raag Goojaree
Gurbani (489-503)
Ashtpadiyan (503-508)
Vaar Gujari (508-517)
Vaar Gujari (517-526)
ਰਾਗੁ ਦੇਵਗੰਧਾਰੀ | Raag Dayv-Gandhaaree
Gurbani (527-536)
ਰਾਗੁ ਬਿਹਾਗੜਾ | Raag Bihaagraa
Gurbani (537-556)
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ਰਾਗੁ ਵਡਹੰਸ | Raag Wadhans
Gurbani (557-564)
Ashtpadiyan (564-565)
Chhant (565-575)
Ghoriaan (575-578)
Alaahaniiaa (578-582)
Vaar Wadhans (582-594)
ਰਾਗੁ ਸੋਰਠਿ | Raag Sorath
Gurbani (595-634)
Asatpadhiya (634-642)
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ਰਾਗੁ ਧਨਾਸਰੀ | Raag Dhanasaree
Gurbani (660-685)
Astpadhiya (685-687)
Chhant (687-691)
Bhagat Bani (691-695)
ਰਾਗੁ ਜੈਤਸਰੀ | Raag Jaitsree
Gurbani (696-703)
Chhant (703-705)
Vaar Jaitsaree (705-710)
Bhagat Bani (710)
ਰਾਗੁ ਟੋਡੀ | Raag Todee
ਰਾਗੁ ਬੈਰਾੜੀ | Raag Bairaaree
ਰਾਗੁ ਤਿਲੰਗ | Raag Tilang
Gurbani (721-727)
Bhagat Bani (727)
ਰਾਗੁ ਸੂਹੀ | Raag Suhi
Gurbani (728-750)
Ashtpadiyan (750-761)
Kaafee (761-762)
Suchajee (762)
Gunvantee (763)
Chhant (763-785)
Vaar Soohee (785-792)
Bhagat Bani (792-794)
ਰਾਗੁ ਬਿਲਾਵਲੁ | Raag Bilaaval
Gurbani (795-831)
Ashtpadiyan (831-838)
Thitteen (838-840)
Vaar Sat (841-843)
Chhant (843-848)
Vaar Bilaaval (849-855)
Bhagat Bani (855-858)
ਰਾਗੁ ਗੋਂਡ | Raag Gond
Gurbani (859-869)
Ashtpadiyan (869)
Bhagat Bani (870-875)
ਰਾਗੁ ਰਾਮਕਲੀ | Raag Ramkalee
Ashtpadiyan (902-916)
Gurbani (876-902)
Anand (917-922)
Sadd (923-924)
Chhant (924-929)
Dakhnee (929-938)
Sidh Gosat (938-946)
Vaar Ramkalee (947-968)
ਰਾਗੁ ਨਟ ਨਾਰਾਇਨ | Raag Nat Narayan
Gurbani (975-980)
Ashtpadiyan (980-983)
ਰਾਗੁ ਮਾਲੀ ਗਉੜਾ | Raag Maalee Gauraa
Gurbani (984-988)
Bhagat Bani (988)
ਰਾਗੁ ਮਾਰੂ | Raag Maaroo
Gurbani (889-1008)
Ashtpadiyan (1008-1014)
Kaafee (1014-1016)
Ashtpadiyan (1016-1019)
Anjulian (1019-1020)
Solhe (1020-1033)
Dakhni (1033-1043)
ਰਾਗੁ ਤੁਖਾਰੀ | Raag Tukhaari
Bara Maha (1107-1110)
Chhant (1110-1117)
ਰਾਗੁ ਕੇਦਾਰਾ | Raag Kedara
Gurbani (1118-1123)
Bhagat Bani (1123-1124)
ਰਾਗੁ ਭੈਰਉ | Raag Bhairo
Gurbani (1125-1152)
Partaal (1153)
Ashtpadiyan (1153-1167)
ਰਾਗੁ ਬਸੰਤੁ | Raag Basant
Gurbani (1168-1187)
Ashtpadiyan (1187-1193)
Vaar Basant (1193-1196)
ਰਾਗੁ ਸਾਰਗ | Raag Saarag
Gurbani (1197-1200)
Partaal (1200-1231)
Ashtpadiyan (1232-1236)
Chhant (1236-1237)
Vaar Saarang (1237-1253)
ਰਾਗੁ ਮਲਾਰ | Raag Malaar
Gurbani (1254-1293)
Partaal (1265-1273)
Ashtpadiyan (1273-1278)
Chhant (1278)
Vaar Malaar (1278-91)
Bhagat Bani (1292-93)
ਰਾਗੁ ਕਾਨੜਾ | Raag Kaanraa
Gurbani (1294-96)
Partaal (1296-1318)
Ashtpadiyan (1308-1312)
Chhant (1312)
Vaar Kaanraa
Bhagat Bani (1318)
ਰਾਗੁ ਕਲਿਆਨ | Raag Kalyaan
Gurbani (1319-23)
Ashtpadiyan (1323-26)
ਰਾਗੁ ਪ੍ਰਭਾਤੀ | Raag Prabhaatee
Gurbani (1327-1341)
Ashtpadiyan (1342-51)
ਰਾਗੁ ਜੈਜਾਵੰਤੀ | Raag Jaijaiwanti
Gurbani (1352-53)
Salok | Gatha | Phunahe | Chaubole | Swayiye
Sehskritee Mahala 1
Sehskritee Mahala 5
Gaathaa Mahala 5
Phunhay Mahala 5
Chaubolae Mahala 5
Shaloks Bhagat Kabir
Shaloks Sheikh Farid
Swaiyyae Mahala 5
Swaiyyae in Praise of Gurus
Shaloks in Addition To Vaars
Shalok Ninth Mehl
Mundavanee Mehl 5
ਰਾਗ ਮਾਲਾ, Raag Maalaa
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Health & Nutrition
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The Indispensible Roti
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<blockquote data-quote="spnadmin" data-source="post: 136033" data-attributes="member: 35"><p>If that sounded like you need a lot of extra equipment, here is the classic roti recipe, executed by the incomparable Manjula of "Manjula's Kitchen."</p><p></p><p>Roti is also known as chapati or fulka. Roti is Indian flat bread made with whole-wheat flour. Roti is served with a variety of cooked vegetables, lentils, and yogurt.</p><p></p><p>Makes 8 Rotis.</p><p></p><p>Video</p><p></p><p><a href="http://www.youtube.com/watch?v=jD4o_Lmy6bU&feature=player_embedded" target="_blank">YouTube - Roti, Chapati (Flat Indian Bread) Recipe by Manjula</a></p><p></p><p>Roti Chapati</p><p></p><p>Ingredients:</p><p></p><p> * 1 cup whole-wheat flour</p><p> * 1/4 teaspoon salt</p><p> * 1/2 cup lukewarm water (Use more as needed)</p><p></p><p>Also needed:</p><p></p><p> * 2 teaspoons ghee (clear butter)</p><p> * 1/4 cup whole-wheat flour for rolling</p><p></p><p>Method:</p><p></p><p> 1. Mix flour, salt and water togather to make a soft dough (add more water as needed).</p><p> 2. Knead the dough on a lightly greased surface to make the dough smooth and pliable.</p><p> 3. Set the dough aside and cover with a damp cloth. Let the dough rest for at least ten minutes or more.</p><p> 4. Divide the dough into 8 equal parts.</p><p> 5. Make smooth ball and press flat. Take 1 ball; press it in dry flour from both sides.</p><p> 6. Roll in to a 6-inch circle. If the dough sticks to the rolling pin or rolling syrface, lightly dust the roti with dry flour. Tip: Use the dry flour just enough you need to roll the roti, too much use of flour will make the roti dry.</p><p> 7. Heat the skillet on medium high heat. Note: An iron skillet works best. To know if the skillet is hot enough, sprinkle few drops of water on the skillet. If the water sizzles right away, the skillet is ready.</p><p> 8. Place the roti over skillet.</p><p> 9. After roti start changing color and start puffing in different places flip the roti over.</p><p> 10. Flip again after a few seconds. Take a flat spatula and press lightly on the puffed parts of the roti. This will help the roti puff.</p><p> 11. Flip the roti again. The roti should have light golden-brown spots on both sides.</p><p> 12. Butter the roti, the side that is facing the skillet.</p><p> 13. Keep the rotis in a container with a paper towel covering the bottom.</p><p> 14. Tip: make sure to cover the container after each roti is made. This will keep the steam in and ensure the rotis are soft.</p><p> 15. Roti can be kept outside for up to 2 days wrapped in aluminum foil or in a closed container. For later use, roti can be refrigerated for 5-6 days.</p></blockquote><p></p>
[QUOTE="spnadmin, post: 136033, member: 35"] If that sounded like you need a lot of extra equipment, here is the classic roti recipe, executed by the incomparable Manjula of "Manjula's Kitchen." Roti is also known as chapati or fulka. Roti is Indian flat bread made with whole-wheat flour. Roti is served with a variety of cooked vegetables, lentils, and yogurt. Makes 8 Rotis. Video [url="http://www.youtube.com/watch?v=jD4o_Lmy6bU&feature=player_embedded"]YouTube - Roti, Chapati (Flat Indian Bread) Recipe by Manjula[/url] Roti Chapati Ingredients: * 1 cup whole-wheat flour * 1/4 teaspoon salt * 1/2 cup lukewarm water (Use more as needed) Also needed: * 2 teaspoons ghee (clear butter) * 1/4 cup whole-wheat flour for rolling Method: 1. Mix flour, salt and water togather to make a soft dough (add more water as needed). 2. Knead the dough on a lightly greased surface to make the dough smooth and pliable. 3. Set the dough aside and cover with a damp cloth. Let the dough rest for at least ten minutes or more. 4. Divide the dough into 8 equal parts. 5. Make smooth ball and press flat. Take 1 ball; press it in dry flour from both sides. 6. Roll in to a 6-inch circle. If the dough sticks to the rolling pin or rolling syrface, lightly dust the roti with dry flour. Tip: Use the dry flour just enough you need to roll the roti, too much use of flour will make the roti dry. 7. Heat the skillet on medium high heat. Note: An iron skillet works best. To know if the skillet is hot enough, sprinkle few drops of water on the skillet. If the water sizzles right away, the skillet is ready. 8. Place the roti over skillet. 9. After roti start changing color and start puffing in different places flip the roti over. 10. Flip again after a few seconds. Take a flat spatula and press lightly on the puffed parts of the roti. This will help the roti puff. 11. Flip the roti again. The roti should have light golden-brown spots on both sides. 12. Butter the roti, the side that is facing the skillet. 13. Keep the rotis in a container with a paper towel covering the bottom. 14. Tip: make sure to cover the container after each roti is made. This will keep the steam in and ensure the rotis are soft. 15. Roti can be kept outside for up to 2 days wrapped in aluminum foil or in a closed container. For later use, roti can be refrigerated for 5-6 days. [/QUOTE]
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