Author: admin

Ingredients:

1 cup wheat flour

Water for kneading

¼ cup curd

200 gm paneer (crumbled)

Salt

¼ Tbsp. black pepper

¼ tsp amchur powder (dry mango powder)

2 Tbsp. ghee

Cooking oil for frying

FOR THE DOUGH:

In a dough kneading plate, mix the wheat flour, salt ,ghee and curd. knead the ingredients well with water to form a soft dough. keep aside for 10-15 mins.

Paneer stuffing:

Heat oil in a pan on medium heat, add black pepper. then add crumbled paneer and salt. Cook for about a minute. Set aside and cool.

Making paneer paratha:

Now, take out a small portion of the dough and put a griddle on medium flame. Using a rolling pin, roll the dough into a small puri and stuff it with the prepared paneer stuffing and fold well into a ball. Using a little dry flour, carefully roll the ball into a paratha and put it on griddle.Cook the paratha from both sides using a little oil until the texture is little brown and serve with curd or pickle, as you like.

Ingredients:

2 cups Methi leaves(chopped)

1 Tbsp. oil

Big pinch of asafetida (heeng)

¼ Tbsp. cumin seeds

¼ Tbsp.. mustard seeds

1tsp ginger-garlic paste

Salt to taste

1 tsp red chilli powder

1 tsp dry mango (amchur) powder

1/2 tsp garam masala powder

Cooking Oil for frying

For making dough:

2 cups whole wheat flour 

½ teaspoon salt or add as required

1 to 2 teaspoons oil 

water as required for kneading

½ cup curd

Prepare dough for paratha:

In a bowl , take whole wheat flour, make a well in the center. add salt, oil and about half of the water.Bring the mixture together and knead into a smooth soft dough. Cover and keep the dough aside for 20 to 30 minutes.

Prepare methi stuffing:

To prepare the stuffing, chop washed methi leaves. Heat oil in a pan. Add mustard seeds, cumin seeds and a pinch of asafetida (heeng). Let them crackle .then add ginger-garlic paste, stir and add chopped methi leaves .

Cook for 2-3 minutes, till the moisture dries out. Add red chilli powder, dry mango powder (amchur), garam masala powder and salt to taste. Mix well and cook for 3-4 minutes. Check the seasoning.

To fry paratha:

Take a portion of paratha dough. Form a ball and flatten it. Roll it into a thick roti

Place a portion of stuffing in it. Seal it. And flatten it.Roll it into a thick paratha.

Put it on a hot pan. Cook on low flame till partly cooked from both the sides.

Apply cooking oil on both the sides and cook on medium flame for 1-2 minutes.

Continue to cook on medium flame till the paratha is done .the parathas should be brown and crispy. Serve with pickle of your choice and mint coriander chutney.

Ingredients:

For stuffing:

2 cups bathua leaves (chopped, boiled and dreained)

1 Tbsp. oil

¼ Tbsp. fennel seeds (sauf)

1 tsp ajwain(carom seeds)

Big pinch of asafoetida (heeng)

Salt to taste

1 tsp red chilli powder

1 tsp dry mango (amchur) powder

1/2 tsp Spice Mix (garam masala powder)

Cooking Oil for frying

For making dough:

2 cups whole wheat flour 

½ teaspoon salt or add as required

1 to 2 teaspoons oil 

water as required for kneading

½ cup curd

Prepare dough for paratha:

In a bowl , take whole wheat flour,make a well in the center. add salt, oil and about half of the water.Bring the mixture together and knead into a smooth soft dough. Cover and keep the dough aside for 20 to 30 minutes.

Stuffing preparation:

To prepare the stuffing, heat 1 Tbsp. oil in a pan. Add ajwain seeds (carom),fennel seeds and a pinch of asafoetida (heeng). Let it crackle .Stir in chopped bathua leaves .

Cook for 2-3 minutes, till the moisture dries out. Add red chilli powder, dry mango powder (amchur), garam masala powder and salt to taste. Mix well and cook for 3-4 minutes. Check the seasoning.

To fry paratha:

Take a portion of paratha dough. Form a ball and flatten it. Roll it into a thick roti

Place a portion of stuffing in it. Seal it. And flatten it.Roll it into a thick paratha.

Put it on a hot pan. Cook on low flame till partly cooked from both the sides.

Apply cooking oil on both the sides and cook on medium flame for 1-2 minutes.

Continue to cook on medium flame till the paratha is done .the parathas should be brown and crispy. Serve with tamatar ki chutney (Tomato Chutney).

Ingredients:

For gobhi paratha stuffing:

1 cup gobhi (cauliflower)grated

¼  Tbsp. Spice Mix (garam masala powder)

salt as required

oil , as required for roasting parathas

¼ Tbsp. turmeric powder

¼ tsp ginger-garlic paste

¼ Tbsp. red chilli powder

¼ Tbsp. coriander powder

¼ Tbsp. dry mango powder

¼ tsp cumin seeds

¼ tsp mustard seeds

¼ tsp asafoetida (asafoetida)

¼ Tbsp. carom seeds (ajwain)

¼ Tbsp. nigella seeds

1/4Tbsp. fennel seeds

For paratha dough:

2 cups whole wheat flour (atta)

½ teaspoon salt or add as required

1 to 2 teaspoons oil 

water as required for kneading

½ cup curd

Method:

Making stuffing for gobhi paratha:

In a pan heat 1Tbsp. oil, add asafoetida (asafoetida) cumin seeds , mustard seeds, nigella seeds and ajwain. let it splutter. Add ginger-garlic paste, stir. Then add grated gobhi(cauliflower), stir on medium flame. Add turmeric powder ,red chilli powder , coriander powder, dry mango powder,garam masala and salt to taste. Mix well. Let it cook for about 5 mins. Turn off the flame. let it cool.

Kneading dough for gobhi paratha

In a bowl , take whole wheat flour (atta), make a well in the center. add salt, curd, oil and about half of the water. Bring the mixture together and knead into a smooth soft dough. Cover and keep the dough aside for 20 to 30 minutes.

Rolling and stuffing gobhi paratha :

Take a medium ball dough. roll and flatten it. dust with some flour and roll it in a circle of about 5 to 5.5 inches in diameter.Place the gobhi stuffing in the center, keeping about 2 to 2.5 inches space from the sides.Take the edge and start pleating as well as bringing the pleats in the center.Join the pleats together. the pleats have to be joined well, as otherwise there will be gaps while rolling and the filling comes out. Press the pleats from center.Sprinkle some flour and roll the gobhi paratha to about the same size as that of a roti.

Making Gobhi paratha:

On a hot griddle place the rolled paratha.When the base is partly cooked, flip the paratha. Spread some oil on the partly cooked part. Flip again and this time this side has to be cooked more than the previous side. you will see brown spots on the paratha.

Spread some oil on this side too. a well made and well roasted paratha will puff up.

Flip again once or twice till both the sides of the paratha are cooked properly. you should see crisp brown spots on the paratha. 

Serve the Gobhi paratha with some extra butter on the side, along with mango pickle and yogurt.

Ingredients:

For The Dough:

1 cup whole wheat flour
¼ Tbsp. oil
a pinch of salt
water as required

1 Tbsp. gram flour

For Stuffing:
1 cup green peas(matar) crushed (fresh or frozen)
1 Tbsp. oil
salt to taste

¼ Tbsp. turmeric powder

¼ Tbsp. ginger garlic paste

¼ Tbsp. red chilli powder

¼ Tbsp. coriander powder

¼ Tbsp. dry mango powder

¼ Tbsp. cumin seeds

¼ Tbsp. mustard seeds

¼ Tbsp. asafoetida (asafoetida)

¼ Tbsp. Spice Mix (garam masala)

Making the dough:

For the dough, combine all the ingredients in a deep bowl and knead into a soft dough using little water. Set aside for 20 minutes.

Stuffing:

In a pan, heat 1Tbsp. oil, add asafoetida (asafoetida) cumin seeds and mustard seeds, let it splutter. Add ginger garlic paste, stir. Then add the crushed green peas, stir on medium flame. Add turmeric powder, red chilli powder, coriander powder, dry mango powder, garam masala and salt to taste. Mix well.let it cook for about 5 mins.Turn off the flame. let it cool.

Method:

Roll out the paratha dough into a 3 inch diameter disc, place the peas stuffing mixture in the centre and bring the edges of the paratha together and pinch to seal it.

Dust the matar paratha on dry flour and roll to make a large circle, ensuring that the filling does not come out. Stuff and roll the remaining portions of the paratha dough and peas stuffing mixture the similar way. Once done,cook the paratha using oil till it turns golden brown in colour from both the sides.Serve hot with tomato ketchup or mint chutney.

Ingredients:

For The Dough:
1 cup wheat flour
1/2 Tbsp.. oil
salt to taste

½ cup curd
water as required

1 Tbsp.. gram flour

For Stuffing:

3 cups spinach, chopped
½ Tbsp.. oil
salt to taste

¼ Tbsp.. turmeric powder

¼ Tbsp.. red chilli powder

¼ Tbsp.. coriander powder

¼ Tbsp. dry mango powder

¼ Tbsp. cumin seeds

¼ Tbsp. mustard seeds

¼ Tbsp. asafoetida

Method:

Stuffing:

In a pan heat 1Tbsp. oil, add asafoetida , cumin seeds and mustard seeds, let it splutter. Then add the chopped spinach. Stir on medium flame. Add turmeric powder, red chilli powder , coriander powder, dry mango powder and salt to taste. Mix well. Let it cool.

Kneading the dough:

Combine all the dry ingredients of dough making in a deep bowl , add curd and knead into a soft dough using little water. Set aside for 20 minutes.

Rolling and stuffing the paratha:

Roll out the paratha dough into a 3 inch diameter disc, place the spinach stuffing mixture in the centre and bring the edges of the paratha together and pinch to seal it.

Dust the paratha on dry flour and roll to make a large circle, ensuring that the filling does not come out. Stuff and roll the remaining portions of the paratha dough and spinach stuffing mixture the similar way. Once done, cook the paratha using oil till it turns golden brown in colour from both the sides.Serve hot with low-fat curd and pickle of your choice.

Ingredients for the stuffing:

1 medium to large radish (mooli)

½ Tbsp. red chilli powder 

½ Tbsp. Spice mix (garam masala powder)

¼ Tbsp.. cumin seeds(roasted)

¼ Tbsp.. fennel seeds (roasted)

¼ Tbsp.. turmeric powder

Salt to taste

Cooking oil/ Clarified butter for frying

For making dough:

2 cups whole wheat flour

1 to 2 teaspoons oil 

Water as required for kneading

½ cup curd

Salt to taste

Method:

Kneading dough for paratha:

In a bowl, take whole wheat flour. Make a well in the center. Add salt, oil and about half of the water. Bring the mixture together and knead into a smooth soft dough.

Cover and keep the dough aside for 15 – 20 minutes.

Mooli stuffing:

Grate the mooli (radish) and keep aside for 15-20 minutes and later squeeze the water from it. In a pan heat 1Tbsp. oil, add cumin seeds and fennel seeds, let it splutter. Then add the grated mooli.Stir on medium flame. Add turmeric powder, red chilli powder and salt to taste. Mix well. Let it cool.

Rolling and stuffing mooli paratha:

Take a medium ball dough. Roll and flatten it. Dust with some flour and roll it in a circle of about 5 to 5.5 inches in diameter. Place the mooli stuffing in the center, keeping about 2 to 2.5 inches space from the sides. Take the edge and start pleating as well as bringing the pleats in the center.Join the pleats together. The pleats have to be joined well, as otherwise there will be gaps while rolling and the filling comes out. 

Don’t use too much stuffing as in that case the parathas can break while rolling.

In the meantime, heat the tava (griddle). Roll the dough into the size of a paratha or roti. Care should be taken while rolling the dough as the paratha may break.

Fry the paratha on a hot tava using oil. The paratha should become golden and crisp from both sides. Make sure that the paratha edges are fried well. You can use spatula to press them. Use liberal amount of oil to fry the parathas. Well fried paratha will have some brown spots and might puff up little.

Serve the paratha hot with butter/makhan or curd or the pickle of your choice.

Ingredients:

For aloo paratha stuffing:

3 to 4 medium potatoes, boiled and grated

1 to 2 green chilies, chopped finely

½ Tbsp. spice mix (garam masala)

¼ Tbsp.  dry mango powder

1 Tbsp. Roasted Cumin and Fennel seeds

1 Tbsp.  finely chopped coriander leaves

salt to taste

Oil or clarified butter , as required for roasting parathas

For aloo paratha dough:

2 cups whole wheat flour 

1 to 2 teaspoons oil 

Water as required for kneading

½ cup curd

Salt to taste

2Tbsp. gram flour

Method

Making stuffing for aloo paratha:

First, boil the potatoes and peel them. Grate the potatoes in a grater. There should be no lumps or small pieces in it. Now add the chopped green chilies, garam masala powder, dry mango powder, roasted cumin and fennel seeds , add salt and mix well.

Kneading dough for aloo paratha:

In another bowl take whole wheat flour (atta), gram flour and make a well in the center, add salt, oil, curd and about half of the water, bring the mixture together and knead into a smooth soft dough. Cover and keep the dough aside for 20 to 30 minutes.

Rolling and stuffing aloo paratha:

Take a medium ball dough, roll and flatten it, dust with some flour and roll it in a circle of about 5 to 5.5 inches in diameter. Place the potato stuffing in the center, keeping about 2 to 2.5 inches space from the sides, take the edge and start pleating as well as bringing the pleats in the center. Join the pleats together. The pleats have to be joined well, as otherwise there will be gaps while rolling and the filling may come out. 

Press the pleats from center, sprinkle some flour and roll the aloo paratha to about the same size as that of a chapati or roti.

Making aloo paratha:

On a hot tava (griddle or skillet), place the rolled paratha, when the base is partly cooked, flip the paratha. Spread some oil on the partly cooked part. Flip again and this time this side has to be cooked more than the previous side. You will see brown spots on the paratha. Spread some oil on this side too. a well-made and well roasted paratha will puff up. Flip again once or twice till both the sides of paratha are cooked properly. You should see crisp brown spots on the paratha. 

You can also press the paratha edges with a spatula or spoon, so that they are fried well. Serve the paratha with some extra butter on the side, along with mango pickle or yogurt.