Garlic Chives and Mozarella Paratha

Parathas are so versatile, you can make a paratha out of practically anything.

Dill Paratha/ Dill Flatbread

Tried a dill paratha just on a whim and it turned out just great. Very aromatic and full of flavour. Served them with mango chunda or mango preserve.

Puran Poli

Purple Amaranth Paratha

 

Summer is here and so are the power cuts. Makes it tough to update my blog and keep up with all of you. Hoping to catch up soon.

When I had posted Purple Amaranth Cutlets some of you asked me for more ways to use these leaves. These parathas are prepared just like 'theplas' except that the leaves are cooked a bit. Its perfect to prepare this and take if you are travelling and want to avoid eating out. You can also include them in a School Lunch.They remain soft and are very tasty.

 

 

Ingredients-

 

1 1/2 cups purple amaranth leaves chopped fine
2 cups wheat flour
1 1/2 cups yoghurt
2 tbs oil
1 chilli crushed fine
5 cloves of garlic crushed fine
1 tsp cumin powder
1 tsp tumeric powder
1/2 tsp asafoetida
salt to taste

  

Preparation-

• Wash the amaranth leaves and chop fine.
• Heat oil in pan and saute the leaves. Cover and cook a bit.
• Crush chilli and garlic in mortar into a fine paste.
• Mix all the ingredients together and knead into dough.

•  Keep aside for 1/2 an hour to ferment and the flavour of the spices to set in.

•  Roll into chappatis and fry both sides till crisp on the hot girdle. Drizzle ghee while frying.
• Serve hot with pickle or chutney powder or chilled yoghurt.

Enjoy!

 

You might also like-

Methi Theplas

Sweet Potato Parathas

Mooli Parathas

Bitter Gourd Parathas

Cheese Parathas

Beetroot Parathas

Corn Parathas

Makai Ki Roti/Corn Flatbread

Makai ki roti (makai meaning corn) is a classic dish of Awadhi Cuisine. Awadhi cuisine is from the city of Lucknow. The cooking patterns of this city is similar to those of Central Asia and Middle East and has been greatly influenced by Mughal cooking techniques.
I've been wanting to try makai ki roti since some time. It took me 3 trials to get it right. If the mooli(white horseradish) is large and juicy you dont even need to add any water to knead. Its a bit tricky to roll these, since they can easily fall apart.
The texture is different from a regular roti or paratha. It turns out crisp; rather than soft and fluffy. The mooli which is practically invisible, gives it a sharp taste. It is usually served with Sarson ka Saag - a dish made out of mustard leaves.
For health benefits of mooli click here.

Ingredients-

1cup maize flour

1/3cup wheat flour

1white horseradish/mooli

1/2tsp ground cummin

1/2tsp chilli powder

1/4 tsp garam masala

salt to taste

Water only if required

Preparation-

• Knead all the ingredients into a dough.

• Leave for 30 minutes.
• Roll into rotis between 2 plastics using oil if required.
• Fry on a hot girdle on both sides till crisp.

• Serve hot with Sarson ka Saag.

Sending this for 5-Star Makeover- Cornbread.

Bitter Gourd Flatbread/ Karela Paratha

Bitter gourd is a vegetable that is known for its health benefits. However you need to cultivate a taste to enjoy eating it. Thats easier said than done when it comes to kids who naturally prefer chocolates and candies. Bitter gourd is said to be the best kitchen remedy for stomach worms which children are so prone to.

I have attempted to create this recipe with best efforts to retain its nutrients and yet making it palatable for kids. The use of dill which is sweet in taste adds a natural sweetness and aroma to the stuffing. My son readily enjoyed his paratha. Let me know your inputs.

Health Benefits of Bitter Gourd/Karela

Bitter gourd or bitter melon is an excellent source of vitamin A, B1, B2, B3and C. It also contains minerals like magnesium, folic acid, zinc, phosphorous, copper and manganese, and has high dietary fiber. It is rich in iron, contains twice the beta-carotene of broccoli, twice the calcium of spinach, and twice the potassium of a banana.
The medicinal properties of bitter gourd are beneficial in ailments like-

• blood disorders
• cholera
• diabetes mellitus
• poor stamina levels
• eye problems
• hangover
• poor immunity
• piles
• psoriasis
• respiratory disorders
• stomach worms and
• toxemia.

Ingredients-
For Stuffing-
1/2 cup grated bitter gourd
1/2 onion minced
5 cloves of garlic minced
1 1/2 tbs grated coconut
1/2 tsp ground cumin
2 sprigs of fresh dill chopped
Freshly ground pepper
Salt to taste
For roti
1cup wheat flour
water to mix
pinch of salt

Preparation-

For stuffing

• Heat oil in a skillet, add the minced garlic and onions. Saute.
• Add the bitter gourd, grated coconut, ground cumin, mix, cover and cook.
• Add salt and freshly ground pepper and stir.
• Take off the heat and add chopped fresh dill and stir. Your stuffing is ready.

For paratha

• Roll out 2 rotis. Spread the stuffing evenly on one roti.
• Place the other roti over it and press the edges firmly.
• Heat the girdle and fry both sides.
• Top with ghee or butter and serve hot.

Sending this for Bitter better health challenge.

Beetroot Paratha

The beetroot paratha stands out for its bright red colour as the strong colour of the vegetable. Considering all the health benefits of beetroot, this is an easy way of getting your kid to eat them. I have added the step of grinding the beetroot into a fine paste so that little kids who dont like to chew can eat it easily, this step can be ommitted if you are preparing it only for older kids and adults. A recommended dish to include in the family diet on a regular basis.

Ingredients-

For stuffing

2 beetroots

2 tbs paneer/cottage cheese

1tsp jeera/cumin powder

salt to taste

pepper

For roti

1cup wheat flour
water to mix
pinch of salt

Preparation-

• Wash clean the beetroots, peel and grate.
• Then run i the grated beetroot in the blender in batches to get a fine paste.
• Put this paste on pan, add the cumin powder and cook till the water is absorbed and the paste is relatively dry.
• Add the paneer, salt and pepper. Mix well and take off the fire. Your stuffing is ready.
• Roll out 2 rotis. Spread the stuffing evenly on one roti.
• Place the other roti over it and press the edges firmly.
• Heat the girdle and fry both sides.
• Top with ghee or butter and serve hot.

Methi Parathas (Theplas) /Fenugreek Flatbread

Methi parathas are easy to make and nutritious in content.

Ingredients-

1 1/2 cups methi leaves chopped fine

2 cups wheat flour

1 1/2 cups curd

2 tbs oil

1 chilli crushed fine

7 flakes of garlic crushed fine

1 tsp cumin powder

1 tsp tumeric powder

1/2 tsp asafoetida

salt to taste

Preparation-

• Wash methi leaves and chop fine.
• Crush chilli and garlic in mortar into a fine paste.
• Mix all the ingredients together and knead into dough.
• Keep aside for 1/2 an hour to ferment and the flavour of the spices to set in.
• Roll into chappatis and fry both sides till crisp on the hot girdle. Drizzle ghee while frying.
• Serve hot with pickle or chutney powder or chilled yoghurt.

Enjoy!

Cheese Paratha

Another Cheese Delight simple, nourishing and tasty. You can make the paratha with grated cheese only. If you use only cheese be careful not to over stuff the paratha. When the cheese melts, there is a tendency to ooze out if its over stuffed.


Ingredients

For stuffing

1 cheese cube grated

1 small carrot grated

pepper powder.

For roti

1cup wheat flour

water to mix

pinch of salt

Preparation

• Mix the grated cheese, grated carrot and pepper powder well. Keep aside.

• Mix flour and water to prepare dough.

• Roll out 2 rotis. Spread the stuffing evenly on one roti.

• Place the other roti over it and press the edges firmly.

• Heat girdle and fry both sides.

• Top with butter or ghee and serve hot.

Mooli Paratha(White Radish Flatbread)

If you havent already included this root vegetable in your diet, here's why you should. Read Health Benefits of Mooli(Radish) .

The best thing about a paratha is that it includes the roti as well as the vegetable in one go. Easy to include it in school lunches since it avoids the mess of packing the roti and vegetable seperately.

Ingredients-

For the stuffing

2 White radish/mooli

3tbs grated paneer (cottage cheese)

1tsp jeera/cumin powder

1/2tsp chilli powder

1 tbs chopped fresh corriander

salt to taste


For the dough

1 cup wheat flour

water to mix

Preparation

• Mix the flour and water and knead to prepare the dough. Keep aside.

• Grate the paneer and keep aside.

• Grate the radish, add jeera powder, chilli powder.

• Cook the radish mixture till the water evaporates.

• Add grated paneer, chopped coriander and salt and mix well. Take off the heat.

• Roll out 2 rotis. Spread the stuffing over one roti and place the second roti over the first.

• Press the edges firmly together.

• Heat the girdle. Fry the paratha.

• Top it with ghee on both sides.

• Serve hot.

Sweet Potato Paratha

Having known the health benefits of sweet potato I make sure to keep it in stock regularly. Sweet potato paratha is easily made besides being delicious and good tiffin material since it can be eaten without any side dish.

Ingredients

400 gms sweet potatoes
1 1/2 cups wheat flour
1/2 cup curd
1tsp jeera/cumin powder
1tsp chilli powder
salt to taste
2 tbs oil
2 tbs coriander finely choppped

Preparation

• Wash and cut sweet potatoes and steam. Cool and mash them.
• Mix the rest of the ingredients and sweet potato well and knead to a soft dough.
• Keep aside for an hour.
• Roll out the parathas and fry on a girdle. Add oil or ghee.
• Serve hot with or without accompaniments.