ALOO PARATHA (Aloo Ka Paratha)

Stuffing:
2 boiled Potatoes
1 small finely chopped Onion (optional)
Coriander leaves finely chopped
Small piece of Ginger (very finely chopped or grated)
1 or 2 green Chilies (finely chopped)
Salt Red Chili powder and Garam masala as per taste
Butter

Preparation of aaloo paratha :

• For the cover make dough out of whole-wheat flour (atta), as you would do for any parantha /roti.
• Mash the potatoes.
• Add all the stuffing items to mashed potatoes and mix it properly.
• Make two medium size chapati, add the filling to the one chapati and cover it with the second one.
• Now roll it slightly. Put it in a pre-heated oven at 450-degree. Cover top oven grill with aluminum foil & Place Paratha over it for easy baking.
• When top side is done change the side and keep a check (till properly baked)
• Spread butter over it. Serve aloo paratha hot with yogurt (curd).

MOOLI PARATHA

Mooli  is eaten all over the Far East. It is actually a type of radish. This flat bread was first given to me by an Indian work colleague and was an instant hit.

• 500 Gramms Chapati flour (you can make this by sieving the bran out of wholemeal bread flour).
• Pinch of salt
• Tepid water
• 3 tablespoons of grated Mooli
• 3 tablespoons of melted vegetable oil/margarine

Sift the flour and salt into a large mixing bowl. Gradually add tepid water to form a stiff dough Knead for 10 minutes . Wrap dough in cling film and leave in a warm place for 30 minutes.
Unwrap and knead for a further 10 minutes The dough should be firm, but yielding and quite elastic.
Pinch off a knob about the size of a large walnut and roll flat and round. Brush one side with melted oil/margarine and fold in two to form a semi-circle. Roll this shape until thin again, brush with oil/margarine and sprinkle a little grated Mooli on one quadrant. Fold again and roll flat to form a rounded triangular shape - this is the traditional shape of Paratha.
Fry the bread in oil/margarine over medium heat until golden brown and flaky Repeat until all the dough is used.
As with other flat bread, Paratha can be wrapped in a stack in a tea towel and re-heated in a microwave oven for a few seconds before serving.
Mooli Paratha make an excellent snack on their own or the perfect accompaniment to vegetable curries.

MUTTER ( MATAR) PARATHA

Ingredients:


Dough:
2 2/3 cup Whole Wheat Flour (Atta)
11/3 cup Maida
1/2 tbsp Salt
1/3 cup Butter or Ghee
11/3 cup Warm Water as needed

Stuffing:
2 tbsp Oil
1 tbsp Fresh Ginger
1-3 Green Chilies Minced
1/4 tsp Asafetida Powder (hing)
21/2 cup Cooked & Coarsely Mashed Mutter (Green Peas)
2 tsp Garam masala
1/4 tsp Red chili Powder
Salt to taste
2 tsp Lemon Juice
2 tsp Jaggery (gur)
Finely chopped coriander
Butter / Oil for frying 


How to make mutter paratha:

• Make dough out of flour (atta),maida, salt and ghee as you would do for any paratha/roti 30 minutes before and cover it with wet muslin cloth and keep aside.
• 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.
• 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.
• 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.
• Now roll it slightly. Cook on a pre-heated Tawa (flat griddle plate).
• 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.
• Cook on a low heat till golden brown.
• Serve mattar parantha hot with yogurt (curd) and your favorite chutney or with pickle.

METHI PARANTHA

Ingredients:

Methi ki sabzi
Whole Wheat Flour (atta) as per your Consumption
Salt as per taste
Oil/Butter for frying

How to make methi paratha:

• Make dough out of whole-wheat flour (atta) as you would do for any parantha/roti 15 minute before and cover it with wet muslin cloth and keep aside.
• Mash the Methi vegetable slightly with spoon.
• Add little salt to the vegetable as per your taste. (Keeping in mind that vegetable already consists of salt).
• Make a ball of dough slightly thicker than chapati and roll it a little.
• Place the Methi vegetable on it and again make it into a ball.
• Seal the edges completely so that the stuffing does not come out.
• Flatten these balls and roll like any other parantha.
• Pre-heat the griddle (tawa). Turn it and spread little oil or butter and shallow fry over low heat. Turn it again and spread butter/oil on the other side. Cook both sides till golden brown.
• Serve methi ka paratha with homemade butter. 
• Note: If you don't have enough leftover vegetable. You can add one small finely chopped onion to the vegetable.

PANEER PARANTHA

Ingredients

100 gms Grated Paneer
1 finely chopped Onion
Coriander leaves finely chopped
Small piece of Ginger (grated)
1 or 2 finely chopped green Chilies
Salt, Red Chili powder and Graram masala as per taste
1/2 tsp Ajwain (optional)
Butter / Oil for frying


How to make paneer paratha:

• Make dough out of whole wheat flour (atta), as you would do for any paratha/roti.
• In a bowl mix all the stuffing ingredients.
• Make two medium size chapati, add the filling to the one chapati and cover it with the second one. Now roll it slightly.
• Cook on a pre-heated Tawa (flat griddle plate).
• 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.
• Cook on a low heat till golden brown.
• Serve paneer paratha hot with yogurt (curd) and your favorite chutney or with pickle.
• Note: Do not add salt to the filling before, as it will leave water. Add salt only at the time of preparation.

GOBI PARANTHA

Ingredients for gobi parantha recipe

4 cups Whole Wheat Flour (Atta)
2 cups Grated Cauliflower (Gobi)
Coriander leaves (finely chopped)
1-2 Chopped Green chilies
1" Ginger Chopped
Salt, Red chili powder & Garam Masala as per taste
1/2 tsp Ajwain (optional)
Butter /Oil for frying 

Preparation for Gobhi Paratha

• Make dough out of whole-wheat flour (atta), as you would do for any paratha/roti.
• Mix grated cauliflower, green chilies, ginger, coriander leaves, ajwain, chili powder, salt, and garam masala as a filling in paratha.
• Make two medium size chapati, add the filling to the one chapati and cover it with the second one. Now roll it slightly.
• Cook on a pre-heated Tawa (flat griddle plate). 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.
• Cook on a low heat till golden brown.
• Serve gobhi ka parantha hot with yogurt (curd) and your favorite chutney.
• Note: It makes 17 to 18 parathas.

BESAN ROTI

 Ingredients:

2 cups Whole Flour(Atta)
2 cups Gram Flour (Besan)
Butter/ghee for serving

How to make besan roti:

• 
  
• Mix the flours together and gradually add enough water to make pliable dough.
• Divide it into ten portions and flatten them out using rolling pin.
• Pre-heat the griddle and cook the rotis on each side.
• Butter the besan roti generously and serve hot with lentils, vegetables or curries

MISSI ROTI

Ingredients

2 cups Whole Wheat Flour (atta)
2 cups Gram Flour (Beasn)
1 tsp Cumin Seeds (jeera)
2 tbsp Dry fenugreek leaves (kasoori methi)
Red chili powder to taste
Salt to taste
A pinch of turmeric powder
2 tbsp oil
Water to knead

How To Make Missi Roti:

• Mix Wheat flours gram flour, salt, chili powder, turmeric powder and mix well.
• Make powder of fenugreek leaves and mix it to the flour.
• Rub oil into the flour, slowly add water and make a soft dough and keep it covered with damp cloth for 30 minutes.
• Knead well again the dough and make balls.
• Roll into a slightly thick chapati than usual. Pre-heat the girdle (tawa) and cook the missi roti with or without oil.
• Note: It can also be cooked in an oven or tandoor.

PALAK PARATA

Ingredients:

2 cups Chapati Flour
1 cup Spinach (palak), finely chopped and steamed
1tbsp. oil
Salt to taste
1/4th tsp. chili powder or black pepper powder
Oil / butter to shallow fry


Preparation:

• Drain the steamed spinach and cool it to room temperature.
• Now mix all ingredients- flour, spinach (palak), salt, chili powder, cumin seeds and 1 tbsp. oil .
• Add enough water to make a dough of rolling consistency.
• Cover it and keep aside for 30 minutes.
• Then make small balls and roll them like parathas.
• Put the palak paratha on the tawa (Griddle) and make like you make any paratha.
• Serve palak parantha hot with home-made butter,curd or chutney of your choice.

LACHHA PARATHA

Ingredients:

Whole Wheat Flour (Atta) as per consumption
1 tbsp Oil
Salt as per taste
Butter/Ghee (Pure ghee) for frying
Water for kneading

How to make lachha parantha:

• Make dough out of whole-wheat flour (atta), 1tbsp oil & salt, as you would do for any paratha/roti.
• Make dough 30 minutes before and cover it with moist muslin cloth.
• Take a Ping-Pong ball size lump of dough. Now roll it into a circle of appox. 5 to 6 " diameter using dry flour.
• Heat the ghee so that it turns to liquid.
• Now spread the ghee properly over entire surface.
• Using a knife make a 2" cut lengthways and fold it inwards .
• Spread Oil on every fold. Now press it lightly towards the center to show the layers clearly and roll like a paratha. (Refer the picture).
• Cook on a pre-heated Tawa (flat griddle plate).
• Turn the lachha paratha 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. Cook the lachha parata on a low heat till golden brown.

MIX.PARATHAS

for 2 people

• 2 radishes(mooli)
  
• 2 carrots.
  
• 1 onion.
  
• spices to taste.
  
• green chillies(as per taste)
  
• salt to taste.
  
• oil
  
• flour(aata)

make dough of the floor a for making chapati. grate radishes, carrots. chop the onions into thin pieces. mix all of these in a bowl. add chopped green chillies, spices and salt to taste. add salt a pinch more than your taste, as the flour reduces the saltiness a bit.
make balls of the dough as for chapati. take the ball in hand and press in inside from all directions so that it looks like a bowl. put some oil all inside it by fingers. now fill into it the mixture prepared.
close the ball from all sides. now make chapati of thia ball. and put it into pan with oil on both sides. cook in medium flame.
this paratha can be relished with tomato chutney.