Showing posts with label Parathas. Show all posts
Showing posts with label Parathas. Show all posts

Paneer Paratha





Ingredients:
For the dough:
1/2 kg- Plain flour
4- Eggs, lightly beaten
2 tbsp. Oil or Butter
A pinch of Baking soda
Salt to taste
1/2 tsp. Sugar
Oil or Butter for frying
Warm Water as needed
Stuffing:
100 gms-  Paneer, grated
1- Onion, chopped
2 tbsp. Coriander leaves, chopped
Small piece of Ginger, grated
2- Green chilies, chopped
Salt to taste
1 tsp. Red Chili powder
1 tsp. Garam masala powder

Method:
1. In a bowl mix all the stuffing ingredients.
2. In a medium bowl, beat egg with sugar and salt.
3. Add plain flour and oil/butter.
4. Knead soft dough by using water. Cover the dough with a wet cloth. Let stand for 2 hours.
5. Make two medium size chapati, add the filling to the one chapati and cover it with the second one. Seal the edges so that mixture doesn't come out.
6. Now roll it slightly. Cook on a pre-heated griddle.
7. Turn it and pour half tablespoon oil or butter. Spread it on the paratha and shallow fry over low heat. Turn it and again pour oil or butter on the other side.
8. Cook on a low heat till golden brown.
9. Serve hot.
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Methi Paratha





Ingredients:
For the dough:
2 2/3 cup- Whole Wheat Flour (Atta)
11/3 cup- Maida
Salt to taste
1/2 cup- Butter or Ghee
Warm Water as needed
Stuffing:
1 cup- Fenugreek leaves/Methi ki sabzi
1- Onion, chopped
2 tbsp. Coriander leaves
1- Green chili, minced
1 inch piece- Ginger, minced
1 tsp. Red chili powder
Salt as per taste
Oil/Butter for frying

Method:
1. Mash the Fenugreek leaves/Methi ki sabzi slightly with spoon.
2. Add little salt, onion, coriander leaves, green chili, ginger and red chili powder to the vegetable.
3. In a medium bowl, add Whole Wheat Flour (Atta), maida, salt and butter/ghee.
4. Knead soft dough by using water. Cover the dough with a wet cloth. Let stand for 2 hours.
5. Make a ball of dough slightly thicker than chapati and roll it a little.
6. Place the filling on it and again make it into a ball.
7. Seal the edges completely so that the stuffing does not come out.
8. Flatten these balls and roll like paratha.
9. Pre-heat the griddle. Put the methi paratha on the griddle. Turn it and pour half tablespoon oil or butter. Spread it on the paratha and shallow fry over low heat. Turn it and again pour oil or butter on the other side.
10. Cook on a low heat till golden brown.
11. Serve hot.
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Palak Paratha





Ingredients:
1/2 kg- Plain flour
A pinch of Baking soda
Warm Water as needed
1 cup- Spinach, chopped and steamed
1tbsp. Oil
Salt to taste
1 tsp. Chili powder
Oil / Butter for frying



Method:
1. Drain the steamed spinach and cool it to room temperature.
2. Now mix all ingredients- flour, spinach, baking soda, salt, chili powder, and 1 tbsp. oil.
3. Add enough water to make dough of rolling consistency.
4. Cover it and keep aside for 30 minutes.
5. Then make small balls and roll them like parathas.
6. Put the palak paratha on the griddle. Turn it and pour half tablespoon oil or butter. Spread it on the paratha and shallow fry over low heat. Turn it and again pour oil or butter on the other side.
7. Cook on a low heat till golden brown.
8. Serve hot.
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Gobi Paratha






Ingredients:
For the dough:
1/2 kg- Plain flour
4- Eggs, lightly beaten
2 tbsp. Oil or Butter
A pinch of Baking soda
Salt to taste
1/2 tsp. Sugar
Oil or Butter for frying
Warm Water as needed
Stuffing:
2 cups- Cauliflower, grated
2 tbsp. Coriander leaves, chopped
2- Green chilies, chopped
1" Ginger Chopped
Salt to taste
1 tsp. Red chili powder
1 tsp. Garam Masala powder
Butter /Oil for frying



Method:
1. Heat oil in a kadai over moderate heat. Toss in ginger, and green chilies.
2. Then add the cauliflower and remaining ingredients and stir-fry for about 2 minutes.
3. Remove the pan from the heat and allow to cool.
4. In a medium bowl, beat egg with sugar and salt.
5. Add plain flour and oil/butter.
6. Knead soft dough by using water. Cover the dough with a wet cloth. Let stand for 2 hours.
7. Make two medium size chapati, add the filling to the one chapati and cover it with the second one. Seal the edges so that mixture doesn't come out.
8. Now roll it slightly. Cook on a pre-heated griddle.
9. Turn it and pour half tablespoon oil or butter. Spread it on the paratha and shallow fry over low heat. Turn it and again pour oil or butter on the other side.
10. Cook on a low heat till golden brown.
11. Serve hot.
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Mutter Paratha





Ingredients:
For the dough:
2 2/3 cup- Whole Wheat Flour (Atta)
11/3 cup- Maida
Salt to taste
1/2 cup- Butter or Ghee
Warm Water as needed
Stuffing:
2 tbsp. Oil
1 tbsp. Ginger, chopped
2- Green Chilies, minced
1/4 tsp. Asafetida Powder
21/2 cup- Green Peas, cooked & coarsely mashed
2 tsp. Garam masala powder
1/4 tsp. Red chili powder
Salt to taste
2 tsp. Lemon juice
2 tbsp. Coriander leaves, chopped
Butter / Oil for frying



Method:
1. For stuffing heat oil in a kadhai over moderate heat. Toss in ginger and green chilies.
Fry until ginger starts turning brown, then drop asafetida. A few seconds later add the peas.
2. Add remaining ingredients and stir-fry for about 2 minutes. Remove the pan from the heat and allow to cool. Divide the mixture into 10 equal portions.
3. In a medium bowl, add Whole Wheat Flour (Atta), maida, salt and butter/ghee.
4. Knead soft dough by using water. Cover the dough with a wet cloth. Let stand for 2 hours.
5. Make two medium size chapati, add the filling to the one chapati and cover it with the second one. Seal the edges so that mixture doesn't come out.
6. Now roll it slightly. Cook on a pre-heated griddle.
7. Turn it and pour half tablespoon oil or butter. Spread it on the paratha and shallow fry over low heat. Turn it and again pour oil or butter on the other side.
8. Cook on a low heat till golden brown.
9. Serve hot.
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Aloo Paratha





Ingredients:
For the dough:
1/2 kg- Plain flour
4- Eggs, lightly beaten
2 tbsp. Oil or Butter
A pinch of Baking soda
Salt to taste
1/2 tsp. Sugar
Oil or Butter for frying
Warm Water as needed
Stuffing:
2- Potatoes, boiled and mashed
1- Onion, chopped
1 tbsp. Coriander leaves, chopped
Small piece of Ginger, chopped
2 cloves- Garlic, chopped
2- Green Chilies, chopped
Salt to taste
1 tsp. Red Chili powder
1 tsp. Garam masala powder
1 tbsp. Oil

Method:
1. Heat oil in a kadai over moderate heat. Toss in ginger, garlic, onion and green chilies.
2. Fry until onion starts turning brown, then add the potato.
3. Add remaining ingredients and stir-fry for about 2 minutes.
4. Remove the pan from the heat and allow to cool.
5. In a medium bowl, beat egg with sugar and salt.
6. Add plain flour and oil/butter.
7. Knead soft dough by using water. Cover the dough with a wet cloth. Let stand for 2 hours.
8. Make two medium size chapati, add the filling to the one chapati and cover it with the second one. Seal the edges so that mixture doesn't come out.
9. Now roll it slightly. Cook on a pre-heated griddle.
10. Turn it and pour half tablespoon oil or butter. Spread it on the paratha and shallow fry over low heat. Turn it and again pour oil or butter on the other side.
11. Cook on a low heat till golden brown.
12. Serve hot.
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