PARATHAS

PANEER PARATHA (1)

Paneer Paratha Ingredients:
2 cups chapati atta (wheat flour),
1 cup fresh homemade paneer, crumbled,
1 1/2 tbsp coriander leaves,
chopped3 green chillies, minced,
1/2 tsp jeera (cumin) seeds, crushed,
1 tsp red chilli powder,
1/4 tsp amchoor (Mango powder),
A pinch of turmeric powder,
Salt to taste,
1/2 a stick of butterGhee(clarified butter) for greasing the parathas.

Method:
Combine together the paneer, green chillies,chilli powder, amchoor, turmeric, jeera,coriander leaves and salt to taste. Set aside. Knead a smooth dough with the wheat flour,melted butter, some hot water and salt to taste. Make small rounds of the dough. Flatten each round, place some stuffing inthe center and wrap the dough around thestuffing to seal it completely. With a rolling pin, roll the stuffed roundinto a flat circle (like a tortilla). Repeat for the rest of the dough. Heat a tava (flat griddle) and fry the parathason both sides by smearing a little ghee on them.

METHI PARATHA

Methi Paratha Ingredients:
1 big bunch of methi leaves cleaned washed and finely chopped,
3 cups of wheat flour,
2 tsp chili powder,
1 tsp Temeric powder,
1 tsp garam masala powder,
1 tsp each of ginger and garlic paste,
2 tbsp sour curds,
1 tbsp oil ,
Salt to taste.

Method:
Mix all the above ingredients together and make into a dough ball. Rest for about 1 hour. Roll out into parathas (like Chapathis but bit thicker than that). Fry with a little oil on a tava or griddle. Serve with a dollop of home made ghee or pickle or curds.


MOOLI KA PARATHA

Mooli Paratha Ingredients:

For Stuffing:
3 Mooli (Radish),
Salt To Taste,
1/2 tsp Red chilli powder,
1/2 tsp Corainder powder,
2 Green chillies, chopped finely,
2 tbsp Corainder leaves.

For dough:
2 cups Wheat flour.
Salt To taste,
Water As needed,
Oil for frying muli paranthas.

Methods:
Sieve the wheat flour and salt. Add water and knead to stiff dough. Cover and keep aside. Peel and grate the radish. Squeeze and drain all the water. Heat the pan and fry the radish to light brown. Add salt, red chilli powder, green chillies, corainder leaves and mix well. Allow it to cool. Take some dough and roll into small puri, put 2tsp of stuffing and cover all the sides. Roll again into a thick, round parantha. Heat a tava and fry the mooli ka paratha both sides to crispy and brown. Put some oil over the paratha. Serve the mooli paratha hot with raita or curry.


PANEER PARATHA (2)

Paneeer Paratha Ingredients:
Wheat Flour 2 cups,
Paneer 1 cup,
Potato(boiled,peeled & mashed) 1/2 cup,
Ghee 2 tbsp,
Salt 3/4 tsp,
Oil 2 tbsp,
Bread 2 slices,
Saunf 1/2 tsp,
Kuskus 1 tsp,
Coriander leaves 1 tbsp,
Onion 1,
Green chilli 2,
Tomatoes 1,
Turmeric powder 1/4 tsp,
Chilli powder 1/2 tsp,
Garam masala powder 1/4 tsp.

Method:
Make dough by mixing wheat flour, 1/4 teaspoon salt, ghee and a little water. Make a smooth dough and keep aside. Chop onion, green chillies, coriander leaves and tomatoes finely. Mash the paneer, potato and bread well with the hand. Heat oil in a pan, add the saunf and kuskus. When it splutters add the onion , green chilli and ginger. Fry till onion gets soft. Add tomatoes and fry till it becomes dry. Add the paneer and all the other ingredients. Mix Well , and when cold make 12 balls. Make 12 large balls with the dough and flatten the ball in the hand. Keep a filling in it and cover with the dough on all sides. Flatten and roll out gently into parathas. Shallow fry on either side with ghee.

ALOO KA PARATHA

Aloo Paratha Ingredients:

For Filling:
Potato - 3,
musturd seeds - 1tsp,
cumin seeds - 1 tsp,
oil - 1 tsp,
redchilli pdr - 1/4 tsp,
asafoetida - a pinch,
salt to taste.

For Dough
Wheat flour - 3 cups,
water - enought to knead,
salt - 2 pinches.

To make Paratha
Ghee/oil,
extra flour.
Method:
Pressure cook the potato adding salt. mash them well. In a pan add oil. Add musturd seeds, cumin seeds, red chillipdr, asafoetida. When it pops add the potato and mix well. When it cools down make small balls of the potatoes. Mix salt to the flour. Add warm water and knead well and keep it closed . Let it sit for an hour. Make lemon sized balls of the dough. Divide it into small balls and spread it with roller pin into 2 small circles. Put the potato over one and close it with the other. Close the sides and make it into big circles using roller. Use extra flour to coat on both sides so that it does not stick on the working area. Repeat this process with rest of the dough and potatoes.Heat a tawa. Put the paratha and spread ghee or oil. Turn and do it to the other side and let it cook till light brown on both sides.

LACHHA PARATHA

Lachha Pratha Ingredients:
2 Cups whole wheat flour,
1 Cup ghee or clarified butter,
Salt to taste.

Method:
Combine flour and salt. Make soft dough using water and leave aside. Combine 1 tbsp of flour with 3 tbsp of ghee and leave aside. Take the dough and divide it into equal-sized balls. Now again divide each ball into two. Roll out each portion into a long, finger shaped noodle. Give the first portion a spiral shape. Apply little flour on a rolling surface and gently roll out the spiral into a circle of about five inch diameter. Smear the top with the flour-ghee mixture. Repeat the procedure for the next portion and put it over the first circle. Place a flat pan on medium flame. Place the paratha on the pan. Fry and flip after 30 seconds. Apply little ghee on the surface and flip again. Apply ghee on exposed side and fry the paratha till crispy and golden brown. Lachcha Paratha is ready.

MINTY CORN & VEGETABLE PARATHA

Minty Corn & Vegetable Paratha Ingredients:
For stuffing:
1 big potato, boiled & roughly mashed,
1/2 cup cabbage, finely chopped,
1 cup fresh corn,
2 tsps lemon juice,
2 tsps oil,
1/2 tsp. sugar,
1/3 tsp. garam masala powder,
3/4 tsps green chili paste,
2 tsp. coriander leaves, chopped,
1/2 tsp. cumin seeds,
1/2 to 3/4 tsp. salt.

Method:
Sprinkle 2 pinches of salt over cabbage and leave for 10-12 minutes. Squeeze the waterfrom the cabbage with hands and keep aside. Boil the corn till tender and crush coarsely.Heat the oil in a pan and add cumin seeds. When they splutter, add cabbage, coarselymashed & boiled potatoes, crushed corn, lemon juice, sugar, coriander leaves, greenchili, garam masala and salt. Mix well and remove from fire, keep aside.

For mint sauce:
1/2 cup mint leaves,
3 springs of curry leaves,
3/4 tsp. lemon juice,
2 green chilies,
salt to taste.

Method:
Make paste of the above ingredients meant for the sauce in a mixer by adding water, as required.

For Dough:
1 cup all-purpose flour (maida),
1 cup whole meal flour,
2 tsps melted gheeoil for cooking.

Method:
Mix the flours, mint sauce, ghee; make soft dough for chapattis with water and keep asidefor 1/2 an hour. Make very thin rounds and cook on griddle applying oil on both sides, tilllittle brown spots appear on the surface.Put about 2 tsp of the stuffing in the center of the parathas. Fold just like dosa and presswell. Cook again applying oil, as required.

GOBI PARATHA

Gobi Paratha Ingredients:
1 cup of grated gobi(cauliflower),
3 cups of wheat flour for paratha,
4 green chillies,
2 spoons butter,
1 spoon salt,
coriander leaves.

Method:
Cut the chillies into very small pieces.Take wheat flour in a vessel, add grated gobi, cut chillies,butter,coriander leaves and salt.Mix all this with warm water , in such a way that you must be able to make paratha/roti withthe dough.Take small pieces of dough and press it with roti maker into round paratha.Place the non-stick tawa on the stove . After heating, place the paratha on it and add1spoon of oil on either sides of paratha.Keep it on the tawa until it becomes brown on both sides by repeatedly changing thesides.Serve this hot with some pickle.

CABBAGE PARATHA

Cabbage Paratha Ingredients:
1/4 cabbage,
salt,
3-4 cups wheat flour,
any garam masala 1 tsp.,
ghee,
green chillies,
coriander leaves.

Method:
Shred the cabbage (with sharp knife,) finely.Put it in a large bowl, sprinkle some salt over it and keep aside.Chop chillies and coriander leaves very fine and add to cabbage.Put garam masala, wheat flour, add little water and knead well. (Try to use less water, ascabbage will leave some juice.) you can add more flour if necessary. Heat tava, roll out paratha of kneaded flour, use ghee for roasting. Roast well.