Flaxseed meal and Ragi enriched roti with Aashirvaad multi grain Atta [Indian flat bread with reduced gluten - Healthy Roti formula - 2]

Recently I made rotis by adding Ragi flour to Aashirvaad multi grain aata. I tried to reduce wheat gluten by 50%, combined equal portion of Raagi and multi grain atta. I added Ragi flour by adapting  bhakari  dough making  method. I  heated water mixed with flaxseed meal, in that added  ragi flour, made a sticky dough, allowed to cool it for some time then added multi grain wheat flour.  Process of dough making, rolling, frying was easy. I made them few times to pack in lunch box. This formula worked well, roti tasted very good, just like bhakari. I left the dough  in refrigerator over night, next day roti  taste and texture was much better. These ragi enriched rotis are good  option to include healthy Ragi flour into daily diet, to know several health  benefits of Ragi check blogger sm's post.

Ingredients :-

(Makes 6 small size Rotis.)

• 1/2 Cup - Aashirvaad multi grain atta ( any other type of wheat flour can be used.)
• 1/2 Cup - Ragi flour ( also known as Nachani, Maddua, finger millet)
• 1 Tb.spoon - slightly heaped Flax seed meal (coarse powder of flaxseeds.)
• 1 Cup water + extra 4-5 Tb.spoons
• 1/4 T.spoon - fine sea salt
• 1 T.spoon - oil to add in the dough.
• 2-3 Tb.spoon all purpose flour - for dusting dough balls.

Method of preparing Ragi enriched roti :-

1. In a medium size  microwave safe bowl mix 1 tbsp flax seed meal with  1/2 cup water. Heat over high heat for 70-75 seconds.(make sure mixture don't overflows from bowl.)
2. Quickly add  1/2 cup Ragi flour to the bowl, mix with spoon. Allow to cool for five minutes. Add wheat flour, salt, remaining 1/2 cup room temperature water, mix with spoon until rough dough ball is formed. Add  4 tbsp water, knead the dough, you may add little more water to make soft dough based on your desired softness in handling dough. Once soft dough is formed smear some oil  around and knead for 2-3 minutes. ( For better results keep dough covered with plastic wrap for half an hour.)
3. Make 6 equal size balls. Slightly dust each ball with flour. Roll out each ball into 5-6 inch diameter circle. While rolling turn roti clock wise, flip two three times, if needed gently dust with flour. Roll with gentle pressure, maintain uniform thickness all over roti.
4. Fry each roti  for about 2-3  minutes by flipping two or three times. Maintain medium to medium high heat. Well rolled roti will puff  like balloon, also getting multiple puffs through out roti yields soft texture. Use roti press or ball of paper towel to gently press roti while frying. Place fried roti over paper towel lined plate, cover with metal or glass dome lid. Do wipe excess formed steam from inside the dome lid.
5. Serve these rotis warm with  vegetarian curries, subzis ,Chicken or Goat meat curries. Addition of raw onions, green chilies and different herbs adds lot of goodness to the meal. I like to make roti roll  wrapped with finely sliced raw onions, fresh herbs, sliced raw veggies, sour cream or  cream cheese.

Finger Millet (Nachani) & Wheat flour Indian Flat bread.

Chicken curry made with soy chunks.

Chicken and Nutrela Soy chunks curry, Ragi enriched roti.

 Chives tucked in sliced onions.

Post published on 11/22/2013
Previously blogged recipe of healthy roti formula.

Basil & Broccoli Paratha {Indian Roti / unleavened flat bread enriched with Broccoli and Thai Basil.}

I had fresh Broccoli and a big bunch of  fresh Thai Basil from local farms. I made parathas using these two good ingredients to pack in the lunch box. I have added some organic sprouted wheat flour with regular Indian chapati aata to boost nutrition. Crushed Onion, Garlic, Cumin  is added  to enhance flavor and taste.

Ingredients :
(Makes 6 Parathas/ Unleavened Flat breads.)

• 1 + 3/4 Cup -Wheat flour ( I took 1 cup Indian atta and 3/4 cup sprouted whole wheat organic flour)
• 5-6 small Broccoli florets along with tender stems - yield 1 Cup roughly chopped broccoli.
• 3-4 Tb.spoon whey or 1/4 cup yogurt
• 25-30 Thai Basil leaves along with tender stems
• 1/2 medium size onion - chopped - yield 1/2 cup
• 2 Green chilies - chopped
• 3-4 cloves of garlic - slice each into 2-3 pieces
• 1 T.spoon - roasted Jeera / cumin powder ( whole cumin or raw jeera powder can be used.)
• 1/2 T.spoon - Turmeric powder
• 1/2 T.spoon - Salt
• 1 Tb.spoon oil  +  more oil to drizzle over paratha.

Preparing paratha dough.

Yogurt / Dahi

How to make Broccoli & Basil Paratha.

1. Chop roughly 5-6 small size broccoli florets and stems, to  get one cup yield. Cut onion into small pieces to get 1/2 cup yield. Chop green chilies and slice garlic cloves into 2-3 pieces. Combine all ingredients with 6-7 basil leaves  in a small blender, crush to coarse texture without adding water. (In absence of blender use grater or microplane.)
2. Roughly chop 20  basil leaves, finely chop tender stem portion. Keep it aside.
3. In a medium size bowl add 3/4 cup organic sprouted wheat flour and 1 cup regular Indian chapati aata, roasted cumin powder, turmeric, chopped basil leaves and grated mixture of broccoli-onion, 1/2 tsp salt. (You may use plain organic flour instead of sprouted wheat flour or adding multigrain flour will also work.) Mix all together to make moist dough. Juices from herbs and broccoli won't be enough to bind the dough so add 3-4 tbsp yogurt whey or mix of whey and  yogurt to make dough. Once the dough is bound together, smear with 1 tbsp oil and knead  few more minutes to make  a soft dough.
4. Divide dough evenly into 6 balls, lightly dust with flour. Apply few drops of oil over palm, then  rotate  each ball  between palms to make smooth dough ball. Roll each ball into 5 inch wide circle.
5. Heat the griddle over medium heat. Place rolled paratha, after 30-40 seconds spray little oil over the edges of paratha, spray few drops in the center. Slow roast over medium heat, flip few times and fry until light brown spots appear over both the sides of paratha. Give 2-3 minutes fry time for each paratha.
6. Serve with thick creamy yogurt or sour cream or cream cheese. 

Basil, Broccoli ke Parathe.

Red Capsicum and Green onion paratha. {Veggie and Herb enriched Indian unleavened flat bread.} {Indian Lunch Box Recipe}

In my home vegetable parathas are regularly prepared to pack in the  lunch box. During morning rush hours I find it easier to make 5-6 wholesome vegetable parathas, it takes just half an hour time. Each time I  pair up  available veggies and herbs to get variety of flavors. Today's combination was  red capsicum and green onions with addition of  fresh chopped cilantro. I used Aashirvad multi grain aata to add some more nutrition. I didn't use any spices, dough was prepared in vegetable juices. These parathas are packed with natural flavor of veggies, onions and cilantro.

Ingredients :
(Makes 5 parathas)

• 1 heaped cup -  finely chopped green oinions
• 1/2  - portion of small size red Capsicum,(yield around 1/2 cup)you can use any type of capsicum.
• 3 - scallions (white onion portion)
• 2/3 cup - wheat flour (I used Aashirvaad multi grain flour)
• 1/4 cup - all purpose flour or rice flour for dusting or use the same wheat flour.
• 2 green chilies - roughly chopped.
• 1/4 cup - finely chopped onion
• 1 cup - packed chopped cilantro leaves
• 1 Tb.spoon - Oil + some more to spray over paratha while frying.

How to make spring onion and Lal simla mirch Parathas :

1. Rinse green onions, discard bottom root portion, roughly chop green portion and finely chop white onion portion, Keep aside.  Roughly chop red capsicum portion, around 1/2 cup. Chop handful cilantro, around 1 cup tightly packed. Chop small piece of onion to get around 1/4 cup chopped quantity. Combine everything along with 2 chopped green chilies in a small blender, pulse few times to get coarse mixture. Do not make fine puree. I got total 1/3 cup slightly heaped quantity.
2. In a small size bowl  place ground coarse mixture along with its juices. Add salt and around 2/3 cup flour or little more until mixture absorbs enough flour to bind the dough, knead the dough for 2-3 minutes, Once the dough is merged into soft ball apply oil all over and knead again to make smooth dough.
3. If dough handling feels sticky, apply oil over palms to make 5 round balls. Roll between palm, slightly dust with flour. Keep them aside.
4. Dust rolling surface with flour and roll around 5-6 inch diameter round paratha. This paratha dough  has  lot of roughage of veggies and herb particles so you may not get smooth edges. Hold spatula or knife vertically beside edges, pat to get smooth round edges. You can do this by using fingers and palm too. Dust off white patches of dusted flour by brush or pat with moist paper towel.
5. Heat griddle over medium heat, keep heat level to medium low heat before placing paratha.Roast slowly by flipping one or two times, drizzle some oil around paratha edges. While roasting increase heat to  to medium for few seconds, pat gently with soft ball of paper towel or chapati press. Give around 2 minutes of roasting time for each paratha. Transfer paratha over paper towel lined plate, cover with dome lid to maintain softness. Serve with mint infused yogurt, raw onions, fresh herbs, green chilies or whipped cream cheese or melt some butter over paratha and enjoy. These parathas are full of flavor, you can make a roll and eat without any seasoning.

 pat uneven paratha edges with spatula to get smooth edges.

Simla Mirch and kandyachya paati che parathe.

parathas prepared on 18th April, published on 13th May.

Black and White Wednesday #80 {Burnt Roti over Griddle, Artistic patterns of black circles from burnt Roti/Chapati.}

This is my fifth image submission for Black and White Wednesday event #80,  24th April, 2013.This week I am submitting the image of burnt roti over griddle. Preparing rotis/chapatis is everyday chore for an Indian woman, every rolled roti  gets a distinct pattern of burnt marks. Patterns are  based on type of gas stove, metal type of the griddle, dough ingredients, texture and thickness of rolled roti.  Last week while preparing roti I  rushed to get phone call and forgot about roti, in few moments roti got burnt, it turned smoky around griddle. I quickly flipped  the roti and saw beautiful pattern of black rounds, It was catchy enough to take picture. Roti turned too hard and was not edible. I added it to my  collection of burnt rotis. One day I plan to capture design patterns of burnt marks from fried roti/chapatis specially the burnt ones.

This week Anusha  from TomatoBlues is hosting the event. Susan, author of TheWell Seasoned Cook is a founder of this event. Now Cinzia of  Cindystarblog is a new admin for Susan's Black and White Wednesday event. For all guidelines  and an index of  all future hosting blogs please check Cinzia's  post  here. Participants can join Flickr group created for B&W event. Next event (BWW #81, 1st May-2013) will be hosted by Lynne at cafelynnylu.

Design patterns of Burnt Roti over Griddle.

Black and White Wednesday Event #80

Parsley paratha enriched with flaxseed powder and teff flour, flavored with mild hint of few ground spices and spiced with Florida Hot green chilies. {Parsley flavored Indian unleavened flat bread.}

Today morning I prepared Parsley parathas / rotis to pack in lunch box. I had one bunch of parsley laying in refrigerator over one week, so decided to prepare parsley paratha. I enriched it with some flax seed powder and Teff flour, for a change I flavored it with freshly ground cloves, Kalonji, corriander and shahijeera spice blend. To bring the heat I used Florida Hot green chilies which are very long and appealing but exactly not too hot for Indian palate. Parsley is deep green, curly herb with  remarkable health benefits. This is my first attempt to prepare  Parsley paratha. Parathas were aromatic and full of  flavor.

Parsley Herb

Ingredients to make Parsley Paratha :

• 1.5 cup - wheat flour ( I used Indian chakki aata-Royal Brand)
• 4 Tb.spoon - Besan/ chickpea flour
• 3 Tb.spoon - Teff flour ( you can substitute with any other grain flour like jawar, bajra,ragi)
• 1 Tb.spoon -  flax seed powder/ Alsi powder
• 1.5 cup - extra finely chopped parsley
• 4-5  - garlic cloves
• 1 inch - ginger piece
• 1/2 cup - roughly crushed onions
• 2 Florida hot green chilies or regular 3-4 chilies.(for mild heat use 1 Florida Hot chili.)
• 1/4 cup - yogurt
• 1/2 T.spoon - turmeric powder
• 1/2 T.spoon slightly heaped - salt
• 5-6 Tb.spoon water
• 2 Tb.spoon oil + more to apply while roasting parathas.
• 1/4 cup all purpose flour/ Maida - to dust dough balls. (you can use rice flour or same wheat flour)

Spices to grind :

• 2 cloves
• 1/2 T.spoon - shahijeera
• 1 Tb.spoon corriander seeds
• 2 pinches kalonji 

Combine and grind to fine powder.

Note : You can change this spice blend with your choices of spices, even you entirely skip adding spices these parathas will taste good, only change I will suggest is  increase ginger and garlic quantity.

How to make Parsley Paratha/ Roti.

1. Roughly chop onion, garlic, ginger and green chilies. Combine all in a small mixer bowl, crush to coarse texture without adding water. Alternatively you can grate onion, garlic, ginger and finely chop chilies.
2. In a medium bowl combine 1.5 cup wheat flour, 4 tbsp besan, 3 tbsp Teff flour, 1 tbsp flaxseed powder, finely chopped parsley, coarse ground mixture of onion-ginger-garlic-green chilies, 1/4 cup yogurt, 1/2 tsp turmeric powder, 1/2 tsp salt, ground spice powder. Mix all together with wooden spoon.
3. Add 5 tbsp water, knead until mixture forms into dough. If  dough doesn't  form ball add 1-2 tbsp more water. Once dough is merged it  will be sticky so smear dough ball with 1 tbsp or little more oil  and knead again. Press several times with your fist to make smooth dough ball.
4. Divide the dough into eight balls of equal size. Dust each ball with little flour, roll  each ball  circular holding between your oil greased palms. Make perfect shallow round dough balls, dust  with flour, keep aside covered for 15-20 minutes. 
5. Heat griddle over medium low heat. Slowly roll out dough ball over flour dusted surface. You may experience some difficulty as we have lot of rough texture of crushed herbs. Pat cracked edges with spatula or fingers to  make edges smooth. Continue to roll paratha  by flipping  one or two times. Stretch up to 6 inch diameter. If  white flour is visible over rolled paratha, dust if off by using brush or wet paper towel.
6. Spray 2-3 drops of oil  in the center of the griddle before placing  rolled paratha.(Use home made oil spray, Take new plastic spray bottle, rinse with water, dry and fill with cooking oil.) After placing rolled paratha over griddle maintain medium low heat for 30 seconds then increase heat to medium. Spray some oil above and over the edges. Press with kitchen towel/ balled paper towel or wooden chapati press. After one minute flip paratha, again you may spray little oil and fry for 30-40 seconds. You may once again flip paratha and fry for few seconds to ensure it is rightly fried. Give around two minutes for each paratha and maintain medium low to medium heat.Don't let get dark browned burnt spots on paratha. Slow roast for more flavor.
7. As you finish frying each paratha, stack it on a  paper towel lined plate. Cover with dome lid to keep them soft. Do wipe out formed steam from dome lead with paper towel after stacking 3-4 parathas.
8. Serve hot with sour cream, mayonnaise, plain yogurt, whipped cream cheese or parsley infused yogurt like shown in the image. To make parsley infused yogurt - Take half cup yogurt, add salt and 2 tbsp finely chopped parsley.

Images of Paratha Preparation steps.

Rolled Parsley paratha over rolling pin/ Latne /Belan

Indian unleavened flat bread infused with Parsley.

Cauliflower and Orange subzi with California Zante currants. {Indian vegetable stir fry with fresh fruit addition.}

Today afternoon I made this simple Phool Gobi subzi. I wanted to finish off  2 cups cauliflower florets laying in my fridge and  one California orange that was sitting in  a fruit basket. I paired cauliflower and orange, tossed in few California Zante currants and made this sweet, sour and slight bitter tasting subzi. Addition of oranges  created thick  gravy that nicely coated cauliflower florets. I ate it with Flax-Ragi-Teff  enriched white whole wheat flour rotis.

Cauliflower, Orange stir fry with Zante currants.

Ingredients :

• 2 cups - cauliflower florets 1-inch size
• 1 large orange - cut each segment into 3-4 pieces
• 1 medium size onion - sliced length wise (1 cup heaped yield)
• 1-2 green chilies - finely chopped
• 2 Tb.spoon - heaped blackcurrants (I used  Sun-Maid brand California Zante Currents)
• 1/4 T.spoon - Turmeric
• 1 T.spoon  - honey or brown sugar
• 1 Tb.spoon  - oil
• 1/2 Cup - chopped cilantro for garnish.

Method of preparing Phool Gobi, Orange subzi :

1. Finely slice onion lengthwise. Peel orange, remove white pith as much as you can, separate each orange segment and cut each into 3-4 pieces. Finely chop chiles. Keep all aside.
2. Heat 1 tbsp oil in a medium size saute pan. Add chopped onions, saute over medium heat for 6-7 minutes, stirring often. Once onions are tender and translucent add chopped chilies, turmeric and half quantity of blackcurrants i.e 1 tbsp. Increase heat to high, stir and saute for one minute, in the process let few onions and blackcurrants get caramelized.
3. Now add 2 cups cauliflower florets, salt - mix all well, add half cup of water. Cook  covered for 4-5 minutes over medium heat.
4. Add sliced oranges, mix well. Add 1/4 cup water, continue cooking for another 4-5 minutes without lid. 
5. Finally add remaining 1 tbsp blackcurrants, 1 tsp honey or brown sugar. Mix well,  adjust salt level. Cook until water evaporates, cauliflower florets get tender, oranges get softened and create dry gravy coating around cauliflower florets. Garnish with fresh chopped cilantro. (I was out of stock so no garnish is seen in the image.)

How I made rotis shown in the image :

These rotis are made with American white whole wheat flour. I have added 1 tbsp flax seed meal, 2 tbsp ragi flour, 2 tbsp teff flour per one cup of wheat flour. Generally I use just whole wheat flour not the white one. This is first time I used Kroger brand white whole wheat flour. It has good easy rolling texture, fresh wheat aroma, rotis were soft and puffed well.

Tips for more enhancement to the subzi : Add grated ginger, little dash of garam masala powder and Kasuri Methi. Add 3/4 cup more sliced oranges after you are half way through 4th step of cooking, these oranges will hold its shape and that will bring more appeal. In my subzi orange pieces  are not visible, they got cooked and created dry gravy. Blackcurrants can be replaced with sweetened cranberries and raisins. Adding 1/4 cup whipping cream, green peas, carrot dices will turn this subzi into rich Cauliflower Korma . Lastly oranges can be replaced with many other fruits of your choice.

Cauliflower and Orange Stir fry

Step by Step Pictorial illustrating new Folding and Rolling method for stuffed Aloo Paratha....a neat twist to traditional stuffed paratha folding method.. { Indian hand rolled unleavened flat bread stuffed with herbed potatoes.}

For me stuffing and rolling  varieties of paratha is one of the very satisfying cooking chore. Preparing stuffed parathas  need some practice and laborious efforts. Few days back I made around 15 stuffed aloo parathas, there was some left over dough and aloo filling. I tried to stuff and roll two parathas with a twist to traditional folding style. This folding style I use to prepare square shaped chapati/ roti /plain layered paratha. I found this method quite  easy to roll stuffed aloo paratha, it evenly spreads filling inside paratha  through edges without causing any cracks and potato filling didn't come out while rolling. Pictorial will explain how I did it. Ladies who struggles to prepare stuffed aloo paratha can try this method. Scroll down to read  how I prepared  aloo stuffing and paratha dough.

Aloo Paratha dough : I used Indian Aata,  per cup added 2 tbsp self raising all purpose flour(Maida), one pinch ajwain, 1/4 tsp turmeric powder, keep salt quantity  higher than chapati dough, 1 tsp coarsely crushed ginger+garlic mixture. Prepare soft dough, consistency should be more softer than roti dough, you will need little over 2 cup water for 4 cups flour. I used  around 2 tbsp oil ( for 4 cups flour). For preparing 5 aloo parathas use 1 +1/4 cup flour. My paratha dough was prepared in the food processor.

Preparing aloo filling : This filling generously uses  herbs, no dry spices are used. I use coarse micro plane grater to get the finest mashed texture of boiled  potatoes. Generous quantity of coarsely  crushed ginger, garlic, green chilies and cilantro mixture is used, also use handful  of roughly chopped cilantro to get good leafy appeal over roasted  paratha. I do add handful of dry mashed potato flakes to remove extra moisture created by herbs. Keep salt quantity little higher. This is completely raw aloo filling, I didn't saute herbs and potatoes.

Pictorial  Illustrating  steps  of  folding & rolling  stuffed  Aloo  Paratha.

[Image-1] Left top ball is the potato filling ball.

 Left side bottom dough ball is dusted with flour and ready to roll.
Image at right is -- plain dough ball before dusting.

[Image-2] Roll flour dusted dough ball into 4-5 inch diameter size.
Brush drop of oil in center before placing potato stuffing  ball.

[Image-3] Position potato filling in the center, cover by bringing 

upper and lower edge in the center.

[Image-4] Press right and left side around ball to cover with rolled paratha.

[Image-5] More closer view after positioning filling ball inside rolled paratha.

[Image-6] Moist fingers with oil, bring right side over top of the filling ball, gently press.Do touch up with one  drop of oil.

[Image-7] Little bit closer view after pressing right flap over the top.
brush little oil over folding layers.

[Image-8]This is an important part look above picture, lift  ball slightly up and turn left side flap underneath and press, right flap goes on top and left goes under the stuffed paratha ball.

[Image-9] When you press underneath brush little oil between the joint.

[Image- 10] flatten it back on countertop.

[Image-11] Slightly press and roll the ball, it will  be square in
shape so pat around edges and make it more round.

[Image-12] I flipped it to show how other side looks.

[Image-13] Start rolling gently over dusted surface, stretch up to 7inch diameter size.While rolling lift and move rolled paratha  clock wise, sprinkle flour for easy rolling.If you are a fresher in rolling parathas then you can stop rolling when size exceeds 5.5 inches diameters.

[Image-14] I flipped the rolled parantha  to show how fold appears at
the other side.These folding patterns create nice flaky layer.

[Image-15] Roast parantha on griddle over medium heat, spray some oil, fry on both sides turning once or twice until it puffs and turns light brown in color.

Aloo ke paranthe./ Batata Paratha

cooked on 21st Sept, published on 12/22/12

Aashirvaad MultiGrain Aata Chapati - additionally enriched with Flax seed meal and Soy flour. {How to pack and freeze rotis?} --- (Recipe for Healthy Roti / chapati / Poli -- Formula -1)

Now we get variety of  multi grain aata bags from India. I have tried all the brands  but none of them have good ratio of multi grain flours, still  that  mild addition of different grains brings good taste in  rotis. I always keep one bag  of multigrain aata for preparing variety of parathas. Today I  made rotis with Aashirvad multigrain aata  by adding  flax seed meal and soy flour for extra enrichment. I am sharing the formula and few images of Roti. I experienced more ease while rolling and rotis were very soft and tasty.

Ingredients :

• 4 cup Aashirvad multi grain aata
• 3 tbsp flax seed meal
• 4 tbsp soy flour
• 2.5 cups water
• 1-2 Tb.spoon oil
• 1/2 Tspoon salt

Note :Few times I have added 5-6 tbsp ragi flour to above formula, that brings nice Bhakari like taste.

How to prepare Multigrain Roti dough in food processor :

Mix 3tbsp flax seed meal, 4 tbsp soy flour,  1/2 tsp salt with 4 cup Aashirvad multi grain aata in a food processor. Run on low for one minute, Increase speed to medium and start adding water. Pause for few seconds after adding one cup water. Continue adding second cup. Now increase speed to high and run food processor until dough starts to  form. Add half tbsp oil,  run for 30 seconds. Now  add 1/4 cup water, dough will get more softer, pause and check consistency. Now go on adding tsp water at a time. (I totally added 2.5 cup water.) Finally add little more oil and run food processor for one minute or until proper dough ball is formed. This flour consistency is extra fine so there is chance that dough might stick to the sides of food processor. Pause and try to settle dough with hand and run food processor again, if required pour little oil to enable dough move easily inside the food processor. Remove dough from processor and merge together by applying little oil over your fingers and palm. Make 25 dough balls. If you need smaller rotis then  make upto 30 dough balls, cover them with plastic cling wrap. I rolled each roti  little  over 7 inch diameter in size.

Rolling and Frying rotis :

I rolled rotis on  the wooden kitchen counter, extra space enables me to roll bigger size rotis. I used mix of maida and rice flour to dust roti dough ball. I rolled each roti until it reached size of 7 inch diameter and fried them over hard anodized non-stick square shaped griddle without applying/spraying oil.

How to pack, store,freeze roti / Chapati in a plastic cling wrap.

Extra rotis I stacked in a bundle of 15, covered it tightly with plastic cling wrap. Pull around 20 inch sheet of cling wrap over counter top or plane surface, place rotis in the center leaving  equal size of wrap on four sides. First pull right side wrap - cover it over rotis,  then pull left  side extra sheet of cling wrap in the center, press it tightly removing trapped air. lastly bring  top and bottom cling wrap over rotis. This way it seals all rotis perfectly inside cling wrap. (Check picture below) Place this pack inside one gallon size ziploc bag and refrigerate. This method works storing for one week. For longer storing time freeze it in freezer section. Rotis stay good over one month. When you want to eat, bring roti pack to room temperature, place single roti over paper towel in a  microwave, heat for 10 seconds and enjoy soft roti. If your cling wrap is heat proof then you can place entire packet and heat for  30 seconds, turning packet after 15 seconds.

Roti/Chapati pack wrapped in cling wrap to store in fridge.

Chapati / Poli / Indian unleavened Bread

Below is the image of my lunch plate, after preparing rotis I ate with stove top Egg bake masala and few pieces of raw onion. This is very interesting egg dish my mother used to cook which is similar to Chakchouka  dish from Tunisia and Algeria, also Israel it is known as Shakshouka. Eggs are directly broken over masala base made with onions, tomatoes and fresh ground garam masala and cooked over very low flame until eggs are cooked.