Potatoes and Peas Paratha

Ingredients:-

Wheat flour 2 cups

Porridge oats 1/2 cup

Salt

Oil

Stuffing:-

Potatoes (boiled) 4

Fresh green peas (boiled) 1 cup

Green chillies grated 2

Amchur powder 1 tbsp

Salt

Oil for frying the paratha

Method:-

1. Make soft dough with wheat flour,oats and salt.


2. Mix potatoes,green peas,green chillies,salt and amchur powder
3. Roll out a thick roti.Place 2tbsp of the stuffing and close the edges.
4. Flatten it and dust it with more flour and roll out until the stuffing is not seen.
5. Fry both sides with oil.Serve hot with curd and chat masala

Methi Thepla

Ingredients:-

Wheat flour 3 cups

Besan/gram flour 1/2 cup

Fenugreek leaves/methi leaves (fresh) 1 cup

Cumin/zeera powder 1 tsp

Turmeric powder 1/4 tsp

Green chillies 3 chopped finely

Coriander powder 1 tbsp

Red chilly powder 1/2 tsp

Salt as per taste

Oil for frying

Method:-

Knead all the ingredients with water into a pliable dough.Keep aside for half an hour

Take dough size of cricket ball and roll out into 6'' diameter discs with a rolling pin.

Cook on a hot griddle applying oil on both sides and fry till light brown on both sides.

Serve with curd

Methi Paratha

Ingredients:-

Wheat flour 250 gms

Fenugreek leaves (fresh methi leaves) 2 cups (chopped and big leaves)

Kasuri methi leaves 2 tbsp (dry methi leaves)

Salt to taste

Oil for frying paratha

Method:-

Knead all the ingredients with water into a pliable dough.Keep aside for half an hour

Take dough size of cricket ball and roll out into 6'' diameter discs with a rolling pin.

Cook on a hot griddle applying oil on both sides and fry till light brown on both sides.

Serve with curd,pickle or curry of your choice.I served methi paratha with chole

Mooli Paratha

Ingredients:-

For the dough

Wheat flour 2 cup
Salt as per taste
Cumin 1/2 tsp

Soak cumin in water for 10-15 minutes and use that water to make dough.Keep aside for 1/2 hr.

For stuffing:-

Mooli (radish) 2 (grate and squeeze water completely)

Red chilly powder 1tsp

Coriander powder 1/2 tsp

Garam masala powder 1/2 tsp

Green chilly 2 (Chopped finely)

Onion 1 (chopped finely)

Salt as per taste

Coriander and mint leaves (chopped finely)

Oil for fry paratha

Method:-

Squeeze water from mooli and mix with all the other ingredients just before making the paratha.

Roll out a thick chapati and place 2 tbsp of the filling.Close the edges.

Flatten it and dust it with more dry flour and roll out till it is not very thick and not too thin.

Fry on both sides adding enough oil and fry till it is equally cooked on both the sides.

Recipe source:-Cooking Pleasures

Kheema Paratha

Ingredients:-

Wheat flour 1 cup
Salt as per taste
Oil 1 tbsp
Water to make a soft dough

For stuffing

Chilly powder 1/2 tsp
Chopped green chillies 2
Chopped onion 1
Chopped tomatoes 1
Cumin powder a pinch
Garam masala 1/2 tsp
Ginger garlic paste 2 tbsp
Oil 3 tbsp
Salt as per taste
Tumeric Powder 1/2 tsp
Oil for frying paratha

Method:-

Take one cup wheat flour in a bowl with pinch of salt,oil and water and make soft dough.keep it a side.

Take a pan add oil ,Fry onions,salt, turmeric garlic and ginger, green chillies, Add tomatoes.

When tomatoes are dry then add minced meat, keep mixing, then add cumin powder,garam masala,coriander powder, chilli powder,garama masala cook till the meet becomes dry, once it is done add coriander leaves.

Let the kheema to cools down.

Take a portion of dough and place on a lightly floured flat surface and flatten using rolling pin.

Place a 2 tbsp of the filling in the center and bring the edges together to seal it well and form a ball.

Now using a rolling pin flatten to make a round paratha.Fry paratha with oil on a non-stick tawa until golden brown.

Take a pan cook both the sides with butter/ghee/oil.

Cheeni (Sugar) Paratha

Ingredients:-

Wheat flour 2 cups
Fennel seeds 1-2 tbsp
Sugar 1/2 cup
Oil for frying paratha

Method:-

For filling mix fennel seeds and sugar.

Make smooth dough by kneading flour with enough water.Cover and leave it for 10 minutes
Take a portion of dough and place on a lightly floured flat surface and flatten using rolling pin.

Place a portion of the filling in the center and bring the edges together to sea it well and form a ball.

Now using a rolling pin flatten to make a round paratha.

Fry paratha with oil on a non-stick tawa until golden brown.

Event:-Kids Delight by Srivalli of Spice your life

Recipe Source:-Gulf news magazine.

Andey Ka Paratha (Egg Paratha)

Ingredients:-

Wheat flour 250gms
Eggs 4,beaten
Ajwain 2 tsp
Red chilly powder 1 tsp
Salt to taste
Oil

Method:-

1.Knead flour with some water to form a dough and keep aside for 30 minutes.
2.Beat eggs,red chilly powder and salt.
3.Divide into 4 equal sized balls.
4.Roll out the balls into 6 inch diameter discs.
5.Fold to form a semicircle.
6.Smear a little oil and sprinkle flour once again.Fold to form a triangle.Roll out into a large triangle.
7.Place the triangle on a hot griddle.Cook on both sides till brown specks start appearing on the paratha.
8.With a knife,gently lift up one flap and pour in the 1/3rd of the beaten egg.Flip over and cook on low heat.Apply 1tsp of oil on both sides and cook till light brown and crisp.

This recipe is from "The Super Indian Cook Book" by Rakesh Puri.

PS.Please be careful when lifting the flap with the knife.

Panner Pudina Paratha

Ingredients:-

Wheat Flour 250gms

Pudina 1 cup (chopped finely)

Panner 1-1/2 cup (grated)

Salt as per taste

Oil

Method:-

*Combine wheat flour and salt into a smooth dough.

*Mix grated panner,pudina and salt.

*Roll out small disc, place 2tbsp of the stuffing and close the edges

*Flatten it and dust it with more flour and roll out until the stuffing is not seen

*Fry on non-stick tawa with oil.

This is my entry to And also to EFM "Breakfast Recipes" hosted by Srilekha of Me and My Kitchen. and to Show Me Your Breakfast! by Divya of DilSe

Koki

This koki i make it very frequently.I learnt this from Tarla dalal long back and very often i make this.My mom's likes this a lot and also my m-law likes this.She learnt from me and prepares it for her mom.I made little changes in this koki.

Ingredients:-

Wheat flour 2 cups

Coriander 1 bunch (finely chopped)

Onions 2 (finely chopped)

Pudina few leaves (finely chopped)

Menthi leaves (fenugreek) 1/2 bunch (finely chopped)

Cumin seeds 1tbsp

Salt as per taste

Oil

Method:-

Mix all the ingredients with very little water and make a hard dough (onion and green leaves water)

Roll out koki into round shapes and fry it on a tava by applying oil on both sides.

Serve hot with curd and pickle.

Palak Coriander Paratha (Spinach Cilantro Paratha)

Ingredients:-

Wheat Flour 2 cups

Besan 5 tbsp

Spinach (chopped) 2 cups

Coriander leaves (chopped) 1 cup

Zeera 1 tbsp

Red chilli powder 1/4 tsp

Amchur powder 1 tbsp

Salt as per taste

Oil for frying paratha

Preparation:-

1. Blanch palak and coriander leaves.Strain the water.
2. Mix wheat flour,besan,palak,coriander,zeera,red chilli powder,amchur powder and salt.Make a smooth dough.
3. Very lightly flour a rolling board or clean counter surface and roll each ball into a circle of 7-8" diameter (5-6mm thick).
4. Heat a griddle and fry the parathas.

I served Palak paratha with curd and chaat masala.

This goes to SWC-Meals on Wheels hosted by Lakshmi of Taste of Mysore.

Enjoy palak coriender paratha.........................

Stuffed Kulcha

I ate kulchas many times at the restaurant,but never made it at home.The day i saw Neha's kulcha i wanted to try it out.So two days back i made stuffed kulcha's at home and it is a instant hit.My hubby and kids liked it so much that today again my daughter asked me to make for her.So again i am making this kulcha.

I have taken the lesser measurement then neha and the procedure is the same.The only thing i did is the addition of potatoes to the onions for stuffing the kulcha.Here goes my recipe......

Ingredients:-

For Dough:-

1 tsp dried yeast
120 ml warm water
120 ml warm milk
1 tsp sugar
2 cups all-purpose flour
1/4 tsp baking powder
1/2 tsp salt or to taste
4 tbsp unsweetened yogurt
2 tbsp canola oil or (any other oil)

For stuffing:-

Potatoes 2 (boiled and mashed)

Onions 1 (finely chopped)

Coriander leaves (finely chopped)

Pudina leaves few (finely chopped)

Red chilly powder 1 tbsp

Amchur powder 1 tbsp

Salt as per taste

Mix all the above ingredients and keep aside.

Preparation:

1. Put the warm water and warm milk in a plastic bowl and mix. Sprinkle the dried yeast over this mixture and then stir with a spoon. Keep aside for 8-10 minutes. In that time, a froth/ foam will form on top of the liquid mixture.


2. While the above mixture is getting ready, mix the flour, baking powder and salt. Make a well in the center.


3. Add the yogurt and oil and then the yeast-water-milk mixture into this well.Mix with your fingertips till the all the flour is assimilated. Now begin to knead the dough. Apply oil to your hand and knead the dough.


4. Knead till the dough is absolutely smooth. Now cover the dough and keep aside for 2-3 hours. The dough will double in size in this time.


5. Punch the dough to allow all the air to escape from it. Knead again for 1-2 minutes.


6. Now divide the dough into equal-sized portions.


7. Roll each portion between your palms till it forms a smooth ball.


8. Take one dough ball in your hand and press this ball with your palms and fingers to form a 4" diameter circle. Now place 1-2 tbsps of the filling in the center of this circle and pull ends to close and seal. Now very gently roll into a ball . You could also do this on a lightly floured rolling board. Do this till the Kulcha is about 5-6 mm thick.


9. Now place it on the hot griddle and cook till bubbles begin to appear on the upper surface. Now flip the Kulcha and cook the other side till pale brown spots begin to appear on it.Apply oil and flip again twice and kulchas are ready to eat.

I made 8 kulchas and i still had much dough left,so i baked few buns with that.The buns came out very well.This was the first time i did these buns.I never knew that this dough can be used to make buns.Will make these buns again and will post the recipe.

Enjoy kulchas.................

Mixed Vegetable Paratha

Ingredients:-

Wheat flour 2 cups
Porridge oats 1/2 cup
Salt
Oil

Stuffing:-

Carrot 1

Beans 6

Peas few

Corn few

Potatoes 2

Panner grated 1/4 cup

Green chillies 2

Coriander (whole) 1 tbsp

Amchur powder 1 tbsp

Salt as per taste

Method:-

1. Make soft dough with wheat flour,oats and salt.
2. Cut all the veggies and pressure cook for 2-3 whistle
3. Strain water and add coriander,panner,green chillies,amchur powder and salt.Mash potatoes and mix thoroughly.
4. Roll out equal size rotis,spread the stuffing and close with another roti.Slightly press it with hand and fry it on a non-stick tava.

I usually make this with veggies,but i saw mahima has added panner in this,so added panner.The taste is awesome.It is a instant hit with my kids.

Enjoy veg paratha.........................................

Gobi Panner Paratha

Ingredients:-

Wheat flour 2 cups

Porridge oats 1/2 cup

Salt

Oil

Stuffing:-

Cauliflower grated 1 cup

Panner grated 1 cup

Green chillies grated 2

Amchur powder 1 tbsp

Salt

Method:-

1. Make soft dough with wheat flour,oats and salt.


2. Mix cauliflower,panner,green chillies,salt and amchur powder


3. Roll out a thick roti.Place 2tbsp of the stuffing and close the edges


4. Flatten it and dust it with more flour and roll out until the stuffing is not seen.

5. Fry on non-stick tawa.

I always used to make paratha in a different method ie making two rotis spreading the stuffing on one roti and covering it with another.This is first time i made the paratha this way. I had porridge oats at home and we were not eating,i dont remember where i read about adding oats to wheat flour when making roti.I served paratha with curd and chat masala