Ajwain Paratha

 

Ingredients:-

Wheat flour 2 cups
Water to make dough
Salt to taste
Ajwain 2 tbsp
Oil for frying paratha

Make a soft dough with flour,salt and water. Let it rest for 1 hr.

Sprinkle dry flour on a board. Take medium size ball and roll into a round disc. Spread oil and sprinkle ajwain. Fold the round disc, first vertically both sides and horizontally both sides. It should look like a square.

Again sprinkle dry flour and roll the square into a 1/2 inch thick roti.

Place a tawa on fire. Spread a tsp oil and place roti on the oil.

Both on the both side flipping the roti couple of times.

Serve hot with any curry of your choice or just plain curd/yogurt and mixed pickle.

Rumali Roti

Rumali roti is must in any functions and this is the first time i made them. They came out so soft and more important very easy to make them. This recipe is from my fav chef Sanjay tumma of Veh re vah chef. Calls for very few ingredients and can be easily made on tawa. Here is the recipe :-

Ingredients:-

Wheat flour 1 cup
Maida 1 cup
Salt to taste
Ghee
Enough water to make dough
Dry Wheat flour

Method:-

Mix Wheat flour,maida and salt. Make a soft and some what wet dough. Let it rest for half an hour.

Take two small size balls. Press each of the small into small flat rounds with hands.

Spread ghee on both the flat rounds. Place one of the flat rounds on the other (ghee sides).

Sprinkle enough dry flour and with a rolling pin make thin round. The flour stretches a lot. Keep on doing until roti is too thin.

Keep a big tawa on high flame. The tawa should be too hot. Carefully place the roti on the tawa.

Press with hand and once bubbles start coming up, turn and fry on the other side.

Once other side starts getting blisters take it off from the tawa.

Take the roti and tear into two.

Believe me it take out so soft just like the one which are served at the family functions or the restaurant.

Serve hot and enjoy.

Missi Roti

 Ingredients:-

Gram flour/besan/sengapindi 2 cups
Wheat flour 1 cup
Cumin/zeera seeds 1 tsp
Ajwain/vamu seeds 1tsp
Pepper powder  1tsp
Green chillies 1 finely chopped
Turmeric powder  1tsp
Salt to taste
Oil

Method:-

Mix gram flour,wheat flour,green chillies,pepper powder,cumin seeds,ajwain seeds,turmeric powder and salt. Add enough water and make a soft dough. Let it rest for 15-20 minutes.

Take medium size ball dough and roll round chapati and pan fry with little oil on both the sides.

I served missi roti with shahi paneer.

Garlic and Spinach Paratha

I have been working here since last two months and not getting enough time to cook differently what i cook everyday. Most of the time i cook rice, dal, curry and roti. Its been long i made any paratha. Came home early few days back and thought of making something different as we are bored of eating the same thing.
Made garlic and spinach paratha. Here is the recipe.

Ingredients:

Wheat flour 2 cup
Spinach chopped 1 cup
Garlic 3 crushed
Salt to taste
Oil 1 tsp
Oil for frying

Method:-

Boil spinach and drain water. Don't throw away the water. Can be used to make dough.

Mix wheat flour, garlic, boiled spinach, salt and oil. Make a soft dough using the drained water from the boiled spinach.

Take tennis ball size dough and roll into a round shape roti with rolling pin.

Heat tawa and fry the roti on the sides,applying oil on both the sides while frying.

Serve hot with plain curd and chaat masala.

Pizza Paratha

This recipe i got if from Rahat kitchen video.Here the chef shows a different way to make paratha.I tried doing it and i am satisfied with the outcome.The chef says its ok if the stuffing comes out.With normal way of making paratha i try hard to see that the stuffing doesn't come out.

This is quite similar to any veg paratha it is just a addition of grated cheese.The taste was awesome and i fried the paratha with butter.So butter enhanced the taste of paratha more.Here is the recipe and i am posting the pic how to make paratha in a different method.This i learnt it from Rahat kitchen.

Ingredients:-

For the dough

Wheat flour 2 cups
Maida/plain flour 1/2 cup
Salt as per taste
Milk 1/2 cup

Make a soft dough with the above ingredients adding required water.Keep covered and let it rest for sometime.

For the stuffing

Grated cheese 1/2 cup
Chopped veggies of your choice,maybe 2 cups
Oregano 1 tsp
Coriander leaves few
Oil 1 tbsp
Salt as per taste

How to make paratha in a different way

Take oil in a pan,once oil is hot enough add all the veggies,oregano,coriander and salt.Saute until veggies are soft.Let the stuffing cools.

Take a cricket size ball dough.Flatten it with a roll pin.

Keep the stuffing in the middle of the roti.

Grate cheese on the stuffing.

Roll the roti from one side.And roll the other end on it.

Again roll the long log into a flat ball.

Now don't use the rolling pin,instead used your hands to make the paratha.

Use enough dry flour and press the paratha with your hands.

Fry the paratha with butter and serve hot with curd and pickle.

****I hope the pictures speaks more than my explanation of how to make paratha.

Oriental style Paneer Paratha

Oriental style paratha is the paratha which i don't make it quite often as it involves too much of chopping veggies.I do it mostly when i am in a mood to eat something nice and in a mood to spend much time in the  kitchen.I posted Oriental style paratha on my blog and this is just an addition of paneer in the paratha.

The reason behind sharing this recipe with the pictures is simply to show off my paratha and my photography skills.

 Daughter getting restless to bite the paratha...

 

Ingredients:-

Wheat flour 3 cups

Salt to taste

Water to knead the dough

Make a soft dough and keep covered until use.

For paratha filling

Paneer (i used amul paneer) mashed 1 cup

Cabbage 1cup grated

Carrot 1 cup grated

Beans 1/2 cup chopped finely

Spring onions 1 cup chopped finely

Ajinomoto a pinch

Soya sauce 1 tsp

Pepper 1 tbsp

Salt to taste

Oil for frying the filling and for frying paratha

Heat 2 tbsp oil in a kadai and when hot add all the veggies.Stir fry veggies on high flame until they change colour (this is done quite similar to chineese veg fried rice).

Then add the mashed paneer and fry for another 2 minutes on a low flame.

Now add ajinomoto,soya sauce and pepper.Mix well and let it cool.

Roll out a thick roti.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 both sides with oil.Serve hot with curd and chat masala.

Here is the recipe of Oriental style paratha.

Oriental style Paratha

I am a big fan of sanjeev kapoor in particular his indian recipes.Even if the recipe is tough,he shows it in a simple way and his measurement if taken properly will never go wrong.I am yet to see his new cooking channel but heard about it a lot in FB.This recipe is from Sanjeev Kapoor website Sanjeevkapoor.com.I replaced maida with wheat flour as i don't use maida much at home other than using for baking cakes and muffins.Here goes Sanjeev kapoor recipe:-

Ingredients:-


Wheat flour 2 cups
Salt as per taste
Oil  3tbsp


For filling:-
Cabbage shredded finely 1 cup
Carrot grated 1 cup
Soy sauce 1/4 tsp
Beans chopped finely 1/2 cup
Pepper 1 tsp
Sugar


Method:-


Make a soft dough with wheat flour and salt.Set aside until use.


In a pan take oil,add cabbage,carrot and beans.Stir fry on high till the veggies change colour.Add soya sauce,pepper,sugar and salt.Mix well and fry until the veggies are dry and cooked.


Roll out a thick roti.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 both sides with oil.Serve hot with curd and chat masala.

Cabbage Paratha

This paratha i saw in Rak's kitchen and i loved it.I usually avoid cabbage but i used grated cabbage in this paratha and the taste was awesome.

Ingredients:-

Wheat flour 2 cups

Grated cabbage 1/2 cup

Cumin seeds 1 tbsp

Green chillies chopped 2

Salt to taste

Oil for frying

Method:-

Mix all the ingredients except oil.Use very till water as cabbage leaves water and made a hard dough.Let it rest is for 10minutes.

Take tennis ball size dough and roll into a round shape roti with rolling pin.

Heat tawa and fry the roti on the sides,applying oil on both the sides while frying.

Serve hot with plain curd.

Cauliflower and Spring Onion paratha

I blogged about paratha many times before,this is just similar to my earlier parathas but just change in the main ingredients ie is using cauliflower and spring onions as stuffing in the paratha.

Ingredients:-

Wheat flour 2 cups

Porridge oats 1/2 cup

Salt

Oil

Stuffing:-

Cauliflower 8-9 florets,finely grated

Spring onions finely 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 grated cauliflower,spring onions,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

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.

Paneer 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.................