Aloo Parathas
Ingredients
• 1 kg sieved flour
• 1/2 kilo boiled potatoes (in hot condition)
• 3 spoonsful cheese spread (grated cheese can also be used).
• 2 finely chopped/grated onions
• Finely chopped chillies /coriander leaves, turmeric powder/dhania powder
• Salt as per requirement.
• A little warm water
Method
• Mix onions,chillies,chopped coriander, cheese spread,and the powders well, without wasting the juices from the onions and set aside for 5-10 minutes.
• Then mash the potatoes into this in hot condition into a very smooth paste. Now add the flour a little at a time, and knead into a smooth paste. Add water if necessary.
• Now set this aside for an hour and then roll out the paratas and cook in preheated tawa.
Cabbage Paratha
Ingredients
• 1 small cabbage
• 4 cups of wheat flour
• 1 tbsp grated ginger
• 2 tbsp grated tomato / puree
• 2 green chillies
• 6 stems of coriander leaves
• 2 tsp ghee
• Oil to fry
• Salt to taste
Method
• Grate the cabbage and finely chop the green chillies & coriander leaves.
• Take the wheat flour in a bowl, add the Ghee and mix.
• Add the grated cabbage, ginger, tomato, coriander leaves, green chillies & salt.
• Knead & make a dough by adding small amount of water as needed.
• Make 6-8 balls, roll them into round parathas with a rolling pin.
• Roast them on both sides on a Tawa by adding oil to it.
Serve hot with pickles or curd.
• 1 kg sieved flour
• 1/2 kilo boiled potatoes (in hot condition)
• 3 spoonsful cheese spread (grated cheese can also be used).
• 2 finely chopped/grated onions
• Finely chopped chillies /coriander leaves, turmeric powder/dhania powder
• Salt as per requirement.
• A little warm water
Method
• Mix onions,chillies,chopped coriander, cheese spread,and the powders well, without wasting the juices from the onions and set aside for 5-10 minutes.
• Then mash the potatoes into this in hot condition into a very smooth paste. Now add the flour a little at a time, and knead into a smooth paste. Add water if necessary.
• Now set this aside for an hour and then roll out the paratas and cook in preheated tawa.
Serve with tomato chutneys, pickles and tomato ketchup.
Bhujiya Ka Paratha
Ingredients
• Soft dough - one ball
• Bhujiya - 1 tblsp
• Red chilli powder - pinch
• Coriander powder - pinch
• Chat masala - pinch
• Garam masala - pinch
• Salt - pinch
• Oil
Method
• Roll out the ball of dough a little bit.
• Place the filling (bhujiya and all of the other spices) in the center.
• Wrap up to make a ball again and roll out into a round of medium thickness.
• Fry it on a tava or non-stick pan using little oil on both sides.
Serve hot with butter and curd.
Gobhi Paratha
Ingredients
• 1 cup of grated cauliflower
• 3 cups of wheat flour
• 4 green chillies
• 2 spoons butter
• 1 spoon salt
• Corriander leaves
Method
• Cut the chillies into very small pieces.
• Take wheat flour in a vessel, add grated gobhi, cut chillies,butter,corriander leaves and salt.
• Mix all this with warm water to make a dough.
• Take small pieces of dough and press it with roti maker into round paratha.
• Place the non-stick tawa on the stove . After heating, place the paratha on it and add 1spoon of oil on either sides of paratha.
• Keep it on the tawa until it becomes brown on both sides by repeatedly changing the sides.
Serve this hot with some pickle.
Ladyfinger Paratha
Ingredients
• 250 grams ladies finger
• 1/2 tbsp jeera
• 1 tbsp chilli powder
• 1/2 garma masala
• Salt to taste
• 100 gms onion
• 250 grams of wheat flour
Method
• Take a Pan, put oil and saute jeera
• Fry ladyfinger and onion, add chilli powder, garam masala powder
• Take a big bowl put wheat flour, salt and the bendi mixture
• Mix gradually, and keep it aside for 1 hour
• Make small balls of it and roll them and roast them on a tava
Serve with dals or vegetable gravy
Matar Kachori
Ingredients
For the stuffing
• Green peas
• 2 green chillies
• 2-3 cloves
• 3-4 tbsp oil
• 1 1/2 tbsp. besan
• Lemon juice or amchur powder
• Salt to taste
• Ginger a small piece
• Garlic a clove
• Garam masala
• Turmeric powder.
For the Dough
• All purpose flour
• Salt
• Oil
Method
For the Dough
• Mix all a knead dough with the cold water.
• And dough should not be too hard.
• Leave it aside for 20- 25 minutes covered.
For the Stuffing
• In a blender ice crush first cloves, green chilli ginger and garlic and then add peas to it and grind it coarsely do not add water to it.
• Take a pan pour oil in it and let the oil be hot on medhigh and then add the grinded peas to the pan.
• Add besan, salt and turmeric powder to it and mix it properly.
• Let it cook on med low or on the low flame for atleast 35 to 45 minutes and stir it in every 5 to 10 minutes so that it do not stick on the bottem of the pan .
• Then add garam masala and lemon juice or amchur powder to it. and cook for 2-4 minutes and it is done.
• Let it cool.
For Kachori
• Make a slightly thich chapati with the dough
• Stuff the stuffing in the centre and cover it with sides of the rolled chapati
• Press from top so it does not open
• Deep fry till brown
Serve it with green chutney or tamarind chutney.
Onion Parathas
Ingredients
• 2 cup wheat flour
• 2 medium size onions chopped finely
• Coriander
• Chillies
• Chat masala
• Jeera powder 1/4 tea spoon
• Lime juice
• Salt
Method
• Knead the dough as usual like for chappati.
• Mix all the ingredients in bowl i.e onions, chillies, coriander, chaat masala, salt and keep it aside for a few minutes.
• Make a small ball of the dough and shape it like a cup. Add a little of onion mixture to it and close the dough cup tightly with your hand.
• Roll the paratha slowly ,and then roast it on hot tawa.
Serve it hot with plain or salted curds.
Panneer Paratha
Ingredients
• Maida 1 cup
• Flour 1 cup
• Ghee 3 Table spoon
• Peas 300 grams
• Paneer 200 grams
• Butter Milk 1/2 cup
• Ginger
• Green Chilli 10pc.
• Corriander
• Garam Masala 1 Table spoon
• Salt
• Onion 2pc.
• Garlic
Method
• Mix flour ,maida & ghee.
• Add Butter milk and make a tough dough.
• Add salt and green chilli.
• Grind Ginger,onion,garlic and corriander and make fine paste.
• Roast peas in a pan with 2 table spoon of ghee.
• After frying add paste in it.
• Add Garam masala in it and fry little more.
• Grind peas finely.
• Cut corriander finely and add Paneer &salt.
• Add peas paste to it.
• Make small dough of flour & make Roti as usual &apply paste on full Roti,
• Make another Roti & put it on the paste
• Cook Roti on tawa.
Peas Poori
Ingredients
• Green Peas-2 cups
• Wheat Flour-4 Cups
• Green Chillies-4
• Salt .
Method
• Boil and Grind the green peas and green chillies in a blender to a fine paste.
• Add the paste to wheat flour and knead it.
• Roll and shape it into pooris and deep fry in oil.
Serve hot with Green Chutney/pickle.
Potato Roti
Ingredients
• Big Potato 2-3
• Rice flour 1 1/2 cup
• Chopped Green chillies 1
• Chopped Coriander
• Chopped Curry leaves few
• Cumin seeds 1 tsp
• Salt
• Grated fresh coconut 3-tblsp
• Water for mixing.
Method
• Boil the potatoes, then mash it well without any lumps.
• Then add chillies, coriander, curry leaves, salt, jeera and mix well.
• Then add rice flour little by little so that the mixture forms to a paste. Mixture should not be very thin.
• Then take a ball of mixture and pat it on a tawa in a circular pattern with your fingers.
• Then pour some oil around and cover it and heat until the bottom of roti turns golden brown.
Serve this hot with Coconut chutney or sambhar.
Ragi Roti
Ingredients
• Ragi flour
• Fresh grated coconut - 1/2 cup.
• Chopped Coriander - 1 bunch
• Chopped Onions - 4
• Curry leaves
• Chopped Green chillies
• Salt
• Sugar
• Water
Method
• Mix coconut, onions, curry leaves, green chillies, coriander leaves, and salt properly with little water.
• Add the ragi flour with some more water and mix properly so that it mixes with other ingredients This dough should be like chapati dough.
• Set aside for some time.
• Put some oil on cooled tava. Roll small portions of dough to form medium sized roti. Apply oil around the roti and bake at low flame till it is done.
Serve with pudina chutney.
Spicy Chapati
Ingredients
• 4-5 Chapatis
• Oil to fry
• Salt to taste
• Red Chilli powder
• Chat masala
Method
• Take four to five left over chapatis and cut them into long strips or in any other shape you like.
• Fry them in oil till deep brown.
• Lay these fried strips on tissue paper.
• Apply salt, chilli powder and chat masala to these strips.
Serve hot with tomato sauce.
Spinach Roti
Ingredients
• Wheat flour 2 cups.
• 1/2 pack of frozen spinach
• Salt
• Chilly powder.
Method
• Prepare a dough of wheat flour with 2 cups of flour and spinach with salt, water and a little oil.
• Cover it for 1 hour.
• Roll it into 6-8 balls.
• Prepare rotis of circular dimensions and put on a hot pan applying oil on both sides.
Serve hot with sauce or a gravy vegetable.
Stuffed Rice Roti
Ingredients
• Rice flour - 3 cups
• Onions-finely chopped - 2(big ones)
• Green Chillies-finely chopped - 4
• Carrot-grated - 1 tbsp
• Corianderleaves-chopped finely - 1/2 cup
• Cumin seeds-coarsely pound - 2 tsp
• Salt
• Water-for mixing - 1/2 cup to 1 cup
• Oil for shallow frying.
Method
• Mix all the ingredients above, except the oil, in a mixing bowl. Add enough water to bind all the ingredients together to form one whole mass.
• Grease a frying panwith a little oil.
• Take a ball of the mixture and place it in the middle of the greased frying pan.
• Flatten the mixture on the pan with your fingers until it is round and flat.
• Spread a little oil on it.
• Cover the frying pan with a covering lid and cook it in med-low flame until it is cooked
• Remove the lid and fry it for a couple of minutes.
• Turn it and fry it on the other side for a few more minutes.
Serve hot.
Vegetable Roti
Ingredients
• Rice flour - 2 cups
• Finely grated vegetables - carrot, choyote, cucumber, bell pepper and onion, one each
• Jeera - 1/2 tsp
• Green chillies - finely chopped
• Coriander and curry leaves - finely chopped
• 1/2 cup fresh coconut -finely grated
• Salt
• Oil
Method
• Mix the grated vegetables, jeera, green chillies, curry and coriander leaves in a large bowl.
• Add rice flour and salt to this mixture till it becomes a soft dough. Knead the dough a little bit to mix properly and shape it into small balls.
• Put few drops of oil in a flat pan. Place one small ball on the pan and slowly press it into a round-shaped thin rotti. Make a few holes on the rotti with your index finger.
• Place this pan on the stove under medium heat. When the rotti changes color from white to golden brown, turn it over
• Remove the rotti from the pan,
Serve hot with pickle, chutney, sugar or spicy powder and butter/ghee.
