Delicious Indian flatbread recipes that can be part of any meal

Indian flatbread is of numerous types. It is not confined to only chapati. Indian flatbread includes varieties of roti, paratha, poori and chilla. They can be part of any meal not just lunch and dinner. You can eat Indian flatbread in breakfast and snacks also. The recipes of Indian flatbread need ingredients which are easily available at home. You can make them whenever you want.

Beetroot Paratha

This is a tasty and healthy flatbread made of beetroot. You can eat this with any chutney, fry, dal or curry.

Ingredients –

1. Beetroot – 2
2. Ginger – Small piece
3. Oil – As required
4. Chili – 1
5. Salt – According to taste
6. Water – As needed
7. Wheat flour – 2 cups
8. Cumin seeds – Half teaspoon
9. Garam masala – Half teaspoon
10. Carom seeds – Half teaspoon
11. Chaat masala – Half teaspoon
12. Coriander leaves – 1 tablespoon

Method –

1. I have used oil for roasting paratha. But you can also use ghee. Grate beetroot and keep it aside. Chop ginger and chili finely.
2. Heat a pan and put 1 tablespoon oil to it. Put ginger and chili to it. Let them splutter. Then add beetroot and fry well. Put salt to it and mix. Add little water to it and mix properly.
3. Cover the pan and simmer for few minutes. Remove cover and check whether beetroot has cooked or not. Cool this mixture completely and put it in a grinder. Blend till it turns into a smooth paste.
4. Take a large mixing bowl and put wheat flour, cumin seeds, carom seeds, salt, garam masala and chaat masala to it. Mix well so that all the ingredients combine with each other.
5. Then add the beetroot paste, coriander leaves and 1 teaspoon oil to the bowl. Mix very well and knead the dough. Add water to it if required.
6. Make a soft dough and cover the bowl. Rest the dough for at least 15 minutes. Then make small balls from the dough.
7. Take rolling board and pin and put wheat flour on it. Dust the small dough balls with wheat flour and roll them. Try to flatten it as thin as possible.
8. Heat a tawa and keep the paratha on it. Flip the paratha and put oil to it. Make sure that it has cooked on both sides. Flip it continuously so that it cooks uniformly.
9. Add more oil if required. Serve it hot.

Also Read Top 10 reasons that make Fox Nuts a healthy treat for your body

Missi Roti

This is a yummy flatbread made of many ingredients in a perfect mix. You can eat this with any chutney, fry, dal or curry.

Ingredients –

1. Wheat flour – 1 and half cup
2. Chickpea flour (Gram flour) – 1 cup
3. Salt – According to taste
4. Water – As needed
5. Carom seeds – Half teaspoon
6. Turmeric powder – Half teaspoon
7. Pepper powder – Half teaspoon
8. Chaat masala – Half teaspoon
9. Asafoetida (Hing) – A pinch
10. Kasuri methi – 1 teaspoon
11. Ginger – Small piece
12. Garlic – Few cloves
13. Chili – 1
14. Onion – Half
15. Oil – As required
16. Coriander leaves – 1 tablespoon

Method –

1. I have used oil for roasting roti. But you can also use ghee. Chop ginger, garlic, chili and onion finely.
2. Take a large mixing bowl and put wheat flour, chickpea flour, salt, turmeric powder, pepper powder, chaat masala and asafoetida. Mix them very well.
3. Then add carom seeds, kasuri methi, ginger, garlic, chili, onion and coriander leaves to it. Mix well so that all the ingredients combine with each other.
4. Then add water to it. Mix very well and knead the dough. Make a soft dough and cover the bowl. Put 1 teaspoon oil over the dough and spread it.
5. Rest the dough for at least 15 minutes. Then make small balls from the dough. Take rolling board and pin and put wheat flour on it.
6. Dust the small dough balls with wheat flour and roll them. Try to flatten it as thin as possible. Heat a tawa and keep the roti on it.
7. Flip the roti and put oil to it. Make sure that it has cooked on both sides. Flip it continuously so that it cooks uniformly.
8. Add more oil if required. Serve it hot.

Also Read Vegetable Lasagna Using Bread | Without Oven, Super Cheesy Yet Delicious

Aloo Poori

This is a lip-smacking flatbread made of potato. You can eat this with any fry, dal or curry.

Ingredients –

1. Potato – 2
2. Wheat flour – 2 cups
3. Oil – 1 tablespoon
4. Salt – According to taste
5. Carom seeds – Half teaspoon
6. Chili – 1
7. Coriander leaves – 1 tablespoon
8. Turmeric powder – Half teaspoon
9. Chili powder – Half teaspoon
10. Coriander powder – Half teaspoon
11. Cumin powder – Half teaspoon

Method –

1. Chop chili finely. Boil potatoes in a pressure cooker. Then peel and mash them very well.
2. Take a large mixing bowl and put mashed potato, wheat flour, chili, oil and carom seeds. Mix very well.
3. Then add salt, turmeric powder, chili powder, coriander powder, cumin powder and coriander leaves to it. Mix well so that all the ingredients combine with each other.
4. Mash the mixture properly so that there is no lump. Mix very well and knead the dough. Make a soft dough and cover the bowl.
5. Rest the dough for at least half an hour. Then make small balls from the dough. Take rolling board and pin and put oil on it.
6. Place the small dough balls on rolling board and roll them. Try to flatten it as thin as possible. Heat a pan and put sufficient oil to it. Fry the pooris in oil till they puff.
7. Ensure that poori has cooked on both sides. Serve it hot.

Bread Chilla

This is an appetizing flatbread made of bread and vegetables. You can eat this with any chutney or ketchup.

Ingredients –

1. Bread – 6 slices
2. Semolina (Suji) – Half cup
3. Curd – Half cup
4. Water – As needed
5. Salt – According to taste
6. Chickpea flour (Gram flour) – Half cup
7. Carrot – 1
8. Capsicum – 1
9. Tomato – Half
10. Chili – 1
11. Coriander leaves – 1 tablespoon
12. Oil – As required
13. Turmeric powder – Half teaspoon

Method –

1. You can use either white bread or brown bread. Break the bread slices into small pieces. Take a large mixing bowl and put bread pieces to it.
2. Add semolina, curd and water to it. Mix well and check the consistency of the mixture. Add water in required amount and make sure bread turns soft.
3. The mixture should neither be watery nor thick. Transfer this mixture to a grinder and blend to a smooth paste. Rest this mixture for some time.
4. Grate carrot and chop capsicum, tomato, chili finely. In the mixing bowl, put the paste and add chickpea flour. Mix very well.
5. Then add salt, turmeric powder, carrot, capsicum, tomato, chili and coriander leaves to it. Mix well so that all the ingredients combine with each other.
6. Make sure that the batter has a smooth consistency. If the batter is very thick, then add water to it. Be careful while adding water.
7. Heat a Tawa and put oil to it. Pour the batter on Tawa and try to make chilla as thin as possible. Put little oil on the sides of chilla.
8. Flip gently without breaking chilla. Add more oil to it if needed. Make sure that it has cooked on both sides. Flip it continuously so that it cooks uniformly.
9. Press gently and check if it has cooked. Serve it hot.