Archive for the ‘Parathas and rotis’ Category

Aloo paratha

Potato is everyone’s favourite. Aloo paratha is a filling and tasty food that goes best with curd and pickle. My mom makes the stuffing in a different way using red chilli powder instead of coriander, curry leaves and green chillies. Both the versions are my favourite. From my school days I have craving for this food.  This version has become the favourite one for the entire family. Also this is ‘K’s favourite!!!

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INGREDIENTS

For Dough

Wheat flour – 8 cups

Water

Salt -To taste

For Stuffing

Potatoes- 5

Green Chillies – 2

Curry leaves – 2

Coriander – few

Turmeric Powder – 1 tsp

Salt –  To taste

Dough

  • In a bowl add the wheat flour, salt and a small quantity of water and mix well.
  • Knead it well to make a soft dough.

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  • Add a teaspoon of oil or ghee to make it soft.

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  • Set the dough aside and cover it with a damp cloth.

Stuffing

  • Wash the potatoes and peel the skin.
  • Cut the potatoes into half and pressure cook it.
  • Chop the green chillies, curry leaves and coriander into small pieces.
  • Mash the potatoes well.
  • Add salt, turmeric powder, chillies, coriander, curry leaves into the mashed potatoes and mix well.
  • Now add red chilli powder, turmeric powder, salt and mix everything together.
  • Make it into balls and keep aside.

Paratha

  • Before making paratha divide the dough into equal parts, make big balls and arrange it on a plate. In the same way divide the stuffing into equal parts and make balls equal to dough balls. Place it on a plate.
  • Take one of the dough balls and spread it out with the rolling-pin as we make for roti.

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  • Since we are going to make paratha the roti should be thicker than that we make for roti.
  • Place the stuffing in the centre of the roti.

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  • First fold the roti on opposite sides and then on the other two sides. Now they appear round in shape.

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  • Coat it with the wheat flour on all the sides and keep aside.

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  • Follow the same step for all the balls.

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  • Keeping the folded side facing downwards, spread it carefully. Take care that the stuffing donot come out.

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  • Now heat the tava and drizzle some oil. Place the paratha and drizzle some ghee or oil.

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  • When the paratha change in colour, it starts to puff up. You can see the brown spots on it.

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  • Now turn it upside down and cook on the other side.

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  • Make sure that they change in colour on both the sides.

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  • Repeat the same step for other parathas.
  • Serve it hot with curd and pickle.
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Methi Matar Paratha

Methi Matar paratha is the paratha where the ground peas and chopped methi leaves are mixed with the dough and made as a roti. Use fresh methi leaves and add a pinch of Kasuri Methi for aroma.  This is a healthier option since it has green leafy vegetable and also peas in it.

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INGREDIENTS 

Matar 1 cup

Dhania – 2 Sprigs

Ginger- one inch

Green Chillies- 3to4

Methi Leaves -1 cup (Chopped finely)

Oil- 3 tbsp

Wheat Flour -2 cups

Salt- to taste

  • Grind peas, coriander, Ginger,  Green Chillies till they blend together.
  • Soak the methi leaves in turmeric water for 5 minutes. Chop them.
  • Add chopped Methi Leaves, ground peas paste, Salt,Oil and mix together. Knead well to make a dough.
  • Add water slowly and in less quantity since methi leaves already have a lot of moisture.

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  • Now the dough is ready to make the rotis/Paratha.

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  • Take a small ball of the dough and roll out.

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  • Cook the parathas on both sides on a hot tawa.  Drizzle ghee on the parathas and remove once you see the brown spots on them.

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  • Serve it with any gravy.

Moong Dhal Paratha

Dhal paratha is one of the famous cuisines in North India. Usually they make it with the left out dhal tadka made on the previous day. But if you like to make it with the dhal prepared freshly, you can follow this method. Recently I came to know about this recipe in a TV show. The recipe came out very well when I followed this method. One day I was not interested to cook anything. Yeah I don’t like to have the same kind of food everyday.  I wanted to eat something different and tasty for my lunch. When I was thinking about what to make, this recipe came to my mind.  I tried and  it tasted too good especially with the raitha. When my husband called me over phone, I told him that I have made a new recipe for my lunch and it was too good. He started asking me when will I make this for him and told that I have tempted him to eat this recipe. So I made this for our dinner also.  Yeah he too liked the paratha. Most surprising thing is he had it with raitha(Because he hates to have curd or raitha as a side dish and instead he eats without any side dish).

INGREDIENTS

For Dough

Wheat flour – 2 cups

Salt – To taste

Ghee – 1 tsp

Water – To knead

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For the Stuffing

Moong dhal – 2 ladle

Water – 2 ladle

Onion – 1

Green chillies – 2

Cilantro – few

Turmeric powder – 1/2 tsp

Red Chilli powder – 2 tsp

Salt – To taste

Ghee – 1 tbsp

Dough

  • In a bowl add the wheat flour, salt and a small quantity of water and mix well.
  • Knead it well to make a soft dough.

4

  • Add a teaspoon of oil or ghee to make it soft.

5

  • Set the dough aside and cover it with a damp cloth.

Stuffing

  • Wash and Pressure cook the moong dhal with little quantity of water for two whistles.
  • In a kadai, add ghee and saute the chopped onion until they translucent.  Now add the chopped green chillies and saute for a minute.
  • To this add turmeric powder, red chilli powder, salt and mix well.
  • After two minutes, add the pressure cooked moong dhal and mix it with other ingredients.
  • With a masher, mash it here and there and not into a paste.
  • Moong dhal stuffing is ready.

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Paratha

  • Before making paratha divide the dough into equal parts and arrange it on a plate. In the same way divide the stuffing into equal parts and make balls equal to the size of dough balls. Place it on a plate.
  • Take one of the dough balls and spread it out with the rolling-pin as we make for roti.
  • Since we are going to make paratha the roti should be thicker than that we make for plain roti.
  • Place the stuffing in the centre of the roti.
  • First fold the roti on opposite sides and then on the other two sides. Now they appear round in shape.
  • Coat it with the wheat flour on all the sides and keep aside.
  • Follow the same step for all the balls.
  • Keeping the folded side facing downwards, spread it carefully. Take care that the stuffing donot come out.
  • Now heat the tava and drizzle some oil. Place the paratha and drizzle some ghee or oil.
  • When the paratha change in colour, it starts to puff up. You can see the brown spots on it.
  • Now turn it upside down and cook on the other side.
  • Make sure that they change in colour on both the sides.
  • Repeat the same step for other parathas.
  • Serve it hot with raitha(Take a small cup of thick curd. Add a tsp of salt, pinch of jeera powder, red chilli powder and garnish with chopped coriander).
  • Paratha tastes yummy.

Mixed Veg Paratha

Mixed Veg paratha is a healthy, tasty tiffin that donot need any side dish. Making sambar, rasam and curry daily is boresome. So  I want to make something different for our dinner. Since I had a lot of vegetables at home, veg kurma and roti is the best option. But I felt something that is very spicy at night is not good and finally end up making these parathas.  If you have a kid at home, it is very easy to make him/her eat this recipe.  They will not say NO to this and asks you for another one too. Since this recipe includes all the vegetables it is nutritious. I have added beans, carrot, potatoes and onion. You can also use green peas, cauliflower, cabbage.  When I served it to ‘K’, he liked it and said that it is completely different from normal dinner. He was surprised and happy.

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INGREDIENTS

For Dough

Wheat flour – 8 cups

Water

Salt -To taste

For Stuffing

Carrot – 2

Beans – 5-6

Potato- 2

Onion – 2

Red chilli powder – 4 tsp

Turmeric Powder – 1 tsp

Salt –  To taste

Dough

  • In a bowl add the wheat flour, salt and a small quantity of water and mix well.
  • Knead it well to make a soft dough.

4

  • Add a teaspoon of oil or ghee to make it soft.

5

  • Set the dough aside and cover it with a damp cloth.

Stuffing

  • Wash all the vegetables and peel te skin.
  • Cut the potatoes into half and pressure cook it.
  • Chop the beans and carrot into small cubes. Cook it in a pan adding adequate quantity of water and salt.
  • Chop the onions and keep aside.

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  • Now in a kadai add oil and saute the onions until they become translucent.
  • Then add the cooked beans and carrot, mix well and saute for two minutes.

2

  • Mash the potatoes well and add into the kadai.
  • Now add red chilli powder, turmeric powder, salt and mix everything together.
  • Allow it to cool for five minutes.

Paratha

  • Before making paratha divide the dough into equal parts, make big balls and arrange it on a plate. In the same way divide the stuffing into equal parts and make balls equal to dough balls. Place it on a plate.

6

  • Take one of the dough balls and spread it out with the rolling-pin as we make for roti.
  • Since we are going to make paratha the roti should be thicker than that we make for roti.

7

  • Place the stuffing in the centre of the roti.

9

 

  • First fold the roti on opposite sides and then on the other two sides. Now they appear round in shape.
  • Coat it with the wheat flour on all the sides and keep aside.

10

  • Follow the same step for all the balls.

8

  • Keeping the folded side facing downwards, spread it carefully. Take care that the stuffing donot come out.

11

  • Now heat the tava and drizzle some oil. Place the paratha and drizzle some ghee or oil.

12

  • When the paratha change in colour, it starts to puff up. You can see the brown spots on it.

14

  • Now turn it upside down and cook on the other side.
  • Make sure that they change in colour on both the sides.

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  • Repeat the same step for other parathas.

15

  • Serve it hot with curd and pickle.

 

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