The Tribune - Spectrum


Sunday, August 4, 2002
What's Cooking

Have a roll-icking time!

WHATEVER be the season, lazeez paranthas and naans are hard to resist for everyone. Coupled with a blob of butter, a bowl of curd and some pickle, these form a complete meal. A variety of stuffings make these ideal for tiffin, breakfast and packed meals for travelling. No north Indian menu is complete without them. This week’s recipes are courtesy a visit to the famous paranthewali gali. Though maida is usually used for making the dough, wheat flour can be used as it is more nutritious and easy to digest.

Nizam rolls


Flour 250 gm

Eggs 6 (beaten)

Milk 2 tbsp

Green chillies 3-4

Spring onions 1

Oil 1tbsp

A pinch of salt


For stuffing

Chicken 300 gm

Curd 1 cup

Onions 2

Ginger-garlic paste 2 tsp

Garam masala 2tbsp

Red chilli powder 1 tsp

Salt to taste


To prepare stuffing: Take chicken (cut into bite-sized pieces) and roll in curd. Add all the other ingredients and set aside for 15 minutes. Put these in a pan and stir on medium flame for 7-8 minutes. Add just a little water and cover and cook till chicken pieces are soft and tender. Remove the lid and stir till it is dry. Keep the stuffing aside.

For the rolls: Sieve the flour and salt together. Put in a large bowl. Make a well in the centre and pour milk into it. Make a soft dough . Knead with a little oil till the dough is ready to roll. Cover with a wet muslin cloth and keep for 15 minutes. Roll into thick chappatis and cook on a hot tava. When one side of the roll is done pour one portion of beaten egg on it and turn. When both sides are done remove from tawa. Fill in the stuffing, roll and onion salad and serve hot with green chutney.

Anarkali parantha


Flour 500 gm

Rolls and paranthas are best relished with gravy or pickle
Rolls and paranthas are best relished with gravy or pickle

Eggs 3

Milk to make dough

Sugar 1 tsp

A pinch of salt

For stuffing

Lamb liver 200 gm

Lamb brain 100 gm

Onions 2(chopped)

Garlic 8-9 cloves

Cumin seeds 1/2 tsp

Garam masala 1 tsp

Turmeric powder 1/2 tsp

Red chilli powder 1/2 tsp

Coriander leaves 1 sprig

Butter 100 gm

Oil 50 ml

Salt to taste

Method: Heat oil in a pan. Add the chopped onions, garlic and cumin seeds and fry lightly. Add the meat, water and rest of the spices and cook till done. Divide into 6 portions. Make the dough as mentioned earlier and divide into six portions.

Place the stuffing in the middle and fold. Roll into 6'' diameter chappati and cook on a hot griddle on low flame. Serve hot with gravy and salad.

Roghni naan


Plain flour 2 cups

Dry yeast 2 tsp

Sugar 1 tbsp

Butter 3 tbsp

Curds 2 tbsp

Warm milk 1/2 cup

Milk extra 1 tbsp

Poppy seeds 1 tbsp

Raisins 1 tbsp

Saffron strands 1/4 tsp

Method: Sprinkle yeast and sugar over warm milk. Keep aside for 30 minutes or till very frothy. Rub saffron into the remaining 1 tbsp. milk. Keep aside. Mix flour and salt in large plate. Form a well in centre. Pour curd and yeast solution in it and keep for 10 minutes. Add curd and knead into soft, elastic dough. Put dough in a deep vessel and keep aside covered for 10 hours or overnight.

Divide dough into 5 parts. Make rounds, place on a greased baking tray. Keep aside for 15 minutes. Roll into thick oval or triangle. Keep centre slightly thinner than the edges. Preheat oven at 350 C.

Sprinkle some saffron water, khuskhus, and raisins over naan.

Wet bottom and stick to baking tray. Make as many as will fit in the tray. Bake for 4-5 minutes or till done. Remove, drizzle some butter over it if desired. Serve hot with curries or gravied vegetables.



Motth dal 1/2 cup

Wheat flour 2 cups

Cumin seeds 1/2 tsp

Coriander seeds 1 tsp

Red chilli powder 2 tsp

Garam masala 1/2 tsp

Asafoetida 3-4 pinches

Salt to taste

Ghee 2 tbsp

Oil to shallow fry

Method: Wash and soak dal for 4 hours, drain, skins intact. Mix all ingredients, except oil. Add very little water at a time, and knead into a pliable dough.

Take a small lump at a time, make a round.

Using dry flour for dusting, roll into round chappatis. Roast on griddle, cooking on both sides. Drizzle a little oil on each side. Press with a small wooden presser till both sides are crisp.

Variation: Green moong dal can be used instead of motth dal.



Plain flour 3 cups

Oil 1 tbsp

Dry yeast 1 tsp

Baking powder 1/4 tsp

Sugar 1 tsp

Warm milk 1/2 cup

Curd 2 tbsp

Salt to taste

More milk for kneading if required

Method: Sprinkle yeast and sugar over warm water. Keep aside for 5 minutes or till frothy. Mix salt and flour, take in a large plate. Make a well in centre. Put curd in well. Sprinkle baking powder over it. Allow to stand for 2-3 minutes. Pour oil, yeast solution, in well and mix gradually. Use milk as required, to make a soft stiff dough. Brush dough with oil. Cover with inverted bowl. Keep aside for 4 hours. Grease palms well and punch dough till soft and elastic.

Cover again and keep aside for 10 minutes. Break a lump of dough.

Roll or pat to a thick round about 6" diameter. Roast on hot griddle, or tandoor, till golden spots appear. Or shallow fry on griddle. Serve hot.