Peas / Matar Paratha

Ingredients:

For outer cover:

• 1 1/2 cup Whole wheat flour (chapati atta)
• Salt to taste
• 1-2 tsp oil
• Water to knead the dough

For stuffing:

• 1 cup Green peas (frozen ready to use)
• 1 tsp Ginger and garlic paste
• 1 tsp Cumin powder
• 1 tsp Coriander powder
• 1 1/2 tsp Red chili powder
• Salt to taste
• Few coriander leaves.

Method:  
       In bowl add all the dough ingredients and knead and keep it side for 1 hour or so. Mean while unfroze the green peas and mash them.

Heat the pan with oil,  ginger garlic paste, mashed green peas cumin powder ,coriander powder, red chili powder, salt and coriander leaves and roast everything well.Once its done let it cool off.

Divide the dough into small lemon size balls and roll them on floured surface. Place the stuffing and close the edges. Again roll till the desired size.

Heat the tava / griddle and rost the peas partha with oil /ghee

Serve with Sun dried tomato chutney/ Lasun chutney.

Palak Paratha

Happy Dasara to all my blogger friends...

These are very simple and easy to make. You can have with yogurt, pickles or chutney.

Ingredients:

• 2 cups Atta ( wheat flour)
• 1 cup Spinach / Palak leaves 
• 1 tsp Red chili powder
• 1 tsp cumin seeds
• 1/4 tsp Turmeric powder
• Salt to taste
• Oil for roasting.

Method:

     In a blender add all the ingredients (except the atta/ flour & oil). Make a fine paste by adding little water. In bowl add atta , above make paste and make a soft dough.  Let it rest for 25-30 minutes.

Knead the dough and make small balls. Roll these on floured surface till desired size. Roast them on tava. Use generous amount of oil. Roast it from both the side.

Serve hot with Sundried Tomato Chutney.

Gobi ke Paratha (type 2)

 

Ingredients: (for stuffing)

• 1 Small Cauliflower / Gobi (shredded)
• 1 Onion (finely chopped)
• 1/4 cup Kasuri methi/ fresh methi leaves
• 1/4 cup Coriander leaves (chopped)
• 1/2 tsp Cumin powder
• 1/2 tsp Coriander powder
• 1/4 tsp Garam masala
• 1 tsp Red chili powder
• Few pinch of dry mango powder
• Salt to taste.
• Sugar as per taste (optional)
• 2 tsp Oil + more for roasting.

Ingredients: (for cover)

• Wheat flour
• Salt to taste
• Water to knead the dough.

Method:

       First knead the dough (with cover ingredients) and let it rest for 1 hrs or so. Squeeze out  all the water from the shredded gobi and place it on paper towel.

Heat the pan with oil, add onion and fry till they turn light brown color. Add shredded cauliflower and fry fro few minutes or till it turn soft. Add all malsala powder , coriander leaves, methi leaves, salt and mix everything well and cook for 5 minutes or so. Turn of the heat and let it cool completely.

Once the stuffing mix cooled  roll the atta in small circle and spoonful this above made gobi masala and close the edges.

Roll on floured surface till desired size.Heat the tava/ griddle and roast these paratha both the side with generous amount of oil / ghee.

Serve hot Gobi ke paratha with Eggplant Raita.

Akki Rotti / Rice Roti (masala akki rotti)

Ingredients:

• 1 cup Rice flour
• 1 ½ cup Water (hot / boiling)
• Salt to taste.

In a blow add rice flour, salt ans mix it well. Make a small well add hot water in small bathes and make a

soft dough. Keep it a side for 10-12 minutes and cover with damp cloth over it.

When its little cold, take the dough and make the balls. On the grease / wax peper pour some oil or water. Pat this dough till desired size. Heat the tava on medium hing and put this rotti and let it cook well for 3 minutes each side. Drizzle some oil.

This how the normal Akki rotti is prepared. we can also make the masala akki rotti.

Ingredients:

• 1 Onion (finely chopped)
• 2-3 Green chilies (finely chopped)
• ½ tsp Cumin seeds
• ¼ cup Coriander leaves (chopped)
• ¼ cup Fresh coconut (shredded) (optional)
• Salt to taste.

Add these all ingredients in the dry flours and

hot water and make the dough. Do the rottis as above made.

Serve hot with coconut chutney or Balloli / Lasun chutney.

Note: Cook rotti till is evenly cooked. Can also add Dill/ Methy if you like it.

Sending this Recipe to Chaitra's Rice Feast @ Aathidhyam

Gobi / Cauliflower Stuffed Parata

Some twist with regular round parata. Make a poket parata !

Ingredients:

• 3 cups Wheat flour/ Chapati atta
• 1 cup All purpose flour/ Maida
• 2 cups milk (approx.)
• Salt to taste
• 1/2 tsp Sugar
• Oil / Ghee/ Tup for shallow frying.

For Stuffing:

• 3-4 Cups Gob/ Cauliflower ( grated)
• 1 Onion (grated)
• 2 Tbsp Oil
• 1 tsp Cumin seeds
• 2 tsp Red chili powder or 2-3 Green chilies chopped
• 1/4 tsp Turmeric powder
• Coriander leaves
• Salt to taste.

Method: Mix all the flour in a bow. Add salt, sugar, and knead the dough with milk. Make a soft dough and set it aside fr 45 minutes.

Heat the pan with oil, add cumin seeds let them splutter. Add onion and fry it they get brown or tender. Add cauliflower, red chili powder, turmeric powder, salt and fry till everything is cooked well.

Roll the dough into chapatis or 6-8 inch diameter. Place a portion of the stuffing in the chaptis. Leave the sufficient margin all around.

Fold edges over the stuffing with slight overlap as shown in pics. Flatten and press the edges gently with finger.

Shallow fry with oil/ ghee over low heat until golden color.

Serve hot with Pickles and Raita.

Masala Aloo Parata

Ingredients:

• 2 cups wheat flour
• 1 tsp salt
• 4 Potatoes (boiled & mashed)
• 1 Onion (chopped)
• 1/4 Chilli powder (more or less as per taste)
• 2 tsp Coriander (chopped)
• Salt to taste
• Oil/ Ghee for shallow frying.

Method:

Sift flour and salt in to large bowl add enough water to make a smooth dough and let it sit for 1/2 hr. In a bowl add mashed potatoes, onion, coriander leaves, chili powder ,salt and mix it well. Take the dough and divide into balls. Roll out lightly floured boadrd about pouri szie and put the aloo masala mixture and close well so it does't come out.(like modak)(as shown in avove pic). Press flat a bit and roll out on lightly floured board to about 12-15 cm in diameter. Cook on a hot tava/ pan over medium heat. Put oil/ ghee around the edge/all over of each parata. Cook on both side untill golden brown.

Serve hot with Curd, Pickle.

Methi Paratha

Ingredients:

• 2 Cup Wheat flour / Chapti Atta


• 1 Cup Chopped Methi Leaves


• 1 tsp Red Chilly Powder (adjust with ur taste)


• 1 tsp Cumin Powder


• 1/2 tsp Termeric Powder
• Salt to Taste
• Butter Milk to knead the Dough
  

Method

In a large Bowl Add Wheat flour, add Chopped Methi Leaves, Cumin Powder,Termeric Powder, Red Chilly Powder ,Salt to Taste. Mix up all together forming a soft dough adding Butter milk.

Then keep it aside for 30 mins.

Roll out into thin chapathi's. Bake in a hot thava applying ghee or oil on both sides till they get roasted well.

Seeve with Curd, Pickle and Red chilly Chetney.

Radish / Muli Parata

Ingredients:

For Dough

• 3 cups Wheat flour


• 1 cup All purpose flour (maida)


• ½ ts[ Sugar


• 1 ½ Cups Milk


• Salt to taste

For Filling:

• 4 Cups Radish/ Muli/ Mulangi (grated)


• 4 Tbsp Butter/ Ghee


• 1 Onion (finely chopped)


• ½ tsp Ginger paste


• ½ Cumin powder


• 1 tsp dry Mango powder (optional)


• Salt to taste


• Coriander leaves (optional)Butter/ ghee for shallow fry

Method:
Sift the flour, add sugar, salt and knead a soft dough by adding milk. Keep it a side for 30-40 minutes.
Peel and great the radish. Sprinkle salt on it and keep it for 10 minutes. After 10 minutes squeeze out all the water from radish/ muli. Heat the pan with ghee, add ginger paste, onion and fry till onion get tender. Add mango powder, cumin powder, salt , coriander leaves and fry for 3-5 minutes. Let it cool.
Roll chapattis 12-15 cms in diameter and spread a little filling over on chapatti. dab the edges with Water and cover with another chapatti. Press the edges with a fork to seal. (optonal) or just seal. Shallow fry these parata both the side with ghee or oil.

Serve with Bundi Raita.