Methi paratha

Ingredients:

Whole wheat flour - 2 cups
Methi leaves - 1 cup, tightly packed
Turmeric powder - 1/2 tsp
Red chilly powder - 1/2 tsp
Garam masala - 1/2 tsp
Oil as required
Salt to taste

Method:

1. Take the methi leaves from the stem. Wash and roughly chop them.Heat a tsp of oil in a pan and add the methi leaves. Saute it for 2-3 minutes.
2. In a large mixing bowl, add the whole wheat flour, methi leaves, turmeric powder, red chilly powder, garam masala and salt. Mix it. Then required luke warm water to make a soft dough.
3. Keep it covered with a damp wet cloth and keep it aside for about 30 minutes.
4. Make lemon sized balls and roll it into chapathis.
5. Heat a tawa and cook the parathas till it turn light brown on both sides. Drizzle little oil on the sides.

Serve with curd or pickle!

Sweet potato Paratha

Ingredients:

Whole wheat flour - 2 cups
Sweet potato - 1 medium
Red chilly powder - 1 tsp
Oil - 1 tbsp
Salt to taste

Method:

1. Cut the sweet potato into halves and pressure cook for about 1 whistle. Allow it to cool slightly  and peel off the skin and mash it up.
2. In a large mixing bowl, add the wheat flour, salt and red chilly powder. Mix well. Now add the mashed sweet potato and mix well . Knead to form a soft dough, adding water little by little. Coat the dough with a tsp of oil and set aside for 30 minutes.
3. Make small balls with the dough and roll it into parathas.
4. Heat a tawa, transfer the parathas and cook till both sides turn golden brown. Drizzle little oil /ghee on both sides. Serve hot.

Palak Paratha

Ingredients:

Wheat flour - 1 cup
Spinach/Palak - 1/2 cup
Garlic - 1 pod
Chilly powder - 1/4 tsp
Turmeric powder - 1/8 tsp
Oil - 1 tbsp
Salt to taste
Luke warm water as required to make dough


Method:

1. Put spinach and garlic in a blender .Make a puree by adding 1/4 cup water.
2. Take a mixing bowl. Add wheat flour, spinach puree, chilly powder, turmeric powder, salt and oil and mix well.
3. Knead the mixture by adding water little by little and make a soft dough. Cover it and keep aside for about 15-20 minutes.
4. Make small balls with the dough and roll it into parathas.
5. Heat a tawa, transfer the parathas and cook till both sides turn golden brown. Drizzle little oil /ghee on both sides. Serve hot.

Dates Paratha

Ingredients:

Whole wheat flour - 1 cup
Dates - 1/4 cup (deseeded)
Milk - 1/4 cup
Oil/Ghee - 1 tbsp
Salt to taste

Method:

1. Heat milk and soak dates for about 10 min. Then grind it to a smooth paste.
2. In a large mixing bowl, add wheat flour, salt, oil and mix well.
3. Add the ground dates paste to it and knead it to a soft dough by slowly adding water.
4. Make small balls with the dough and roll it into chapathis.
5. Heat a tawa, transfer the parathas and cook till both sides turn golden brown. Drizzle little oil/ghee on both sides.
6. Serve hot.


Recipe source :My Style of recipes

Aloo Paratha

Ingredients:

For Chapathi dough:

Wheat flour - 2 cups
Water - 3/4 cup, warm
Salt - to taste
Oil - 2 tsp

For Filling:

Potato - 2 medium
Turmeric powder - 1/4 tsp
Red chilly powder - 1/2 tsp
Garam masala - 1/2 tsp
Green chillies - 2 chopped
Coriander leaves - 1 tbsp, chopped
Salt - To taste


Method:

1. Boil the potatoes in a pressure cooker for 3-4 whistles. Remove the skin and mash it with a potato masher.
2. Add turmeric powder, red chilly powder ,garam masala, green chillies and salt to the mashed potato.
3. In the meantime, make the chapathi dough and allow it to rest for half an  hour.
4. Now divide the chapathi dough and filling into equal portions.
5. Roll the chapathi balls into small  discs. Place one portion of the filling on the center of the chapathi disk and pull the edges of the dough around the filling, completely enclosing it.
6. Flatten the stuffed ball into a small round with your fingertips and then gently roll it into bigger paratha  without letting the stuffing to ooze out. Dust flour when ever required.
7. Transfer the rolled paratha to a heated skillet and cook till bubbles start appearing and the colour changes.
8. Flip the paratha till both the sides are cooked completely. Drizzle ghee on both sides.
9. Serve hot with raita/pickles.


Note:

- The stuffing should be cooled completely before making balls.

Gobi Paratha

Ingredients:

For Chapathi dough:

Wheat flour - 2 cups
Water - 3/4 cup, warm
Salt - to taste
Oil - 2 tsp

For Filling:

Cauliflower/Gobi - 1 medium
Ginger garlic paste - 1 tsp
Turmeric powder - 1/4 tsp
Red chilly powder - 1/2 tsp
Garam masala - 1/2 tsp
Cumin seeds - 1/2 tsp
Coriander leaves - 1 tbsp, finely chopped
Oil - 2 tsp
Salt - To taste


Method:

1. Cut the cauliflower in to florets and mince it. I used my vegetable chopper for it.
2. Heat oil in a non stick pan on medium heat. When oil is hot, add cumin seeds and when it splutters add ginger garlic paste and fry for few seconds.
3. Now add minces cauliflower and season it with salt, turmeric powder, red chilly powder and garam masala.
4. Mix well and cook till the cauliflower is soft and fried well. Sprinkle little water if required.
5.Add coriander leaves and mix well. Remove from fire and allow it to cool.
6. In the meantime, make the chapathi dough and allow it to rest for half an  hour.
7. Now divide the chapathi dough and filling into equal portions.
8. Roll the chapathi balls into small  discs. Place one portion of the filling on the center of the chapathi disk and pull the edges of the dough around the filling, completely enclosing it.
9. Flatten the stuffed ball with your hand and gently roll it without letting the stuffing to ooze out. Dust flour when ever required.
10. Transfer the rolled paratha to a heated skillet and cook till bubbles start appearing and the colour changes.
11. Flip the paratha till both the sides are cooked completely. Drizzle little oil/ghee on both sides.
12. Serve hot with raita/pickles.


Note:

- The stuffing should be cooled completely before making balls.

Chilli Parotta

Chilli Parotta is one of the favorite dishes which me and my mom usually orders in the vegetarian restaurants in my home town in Kerala. Recently I came across this recipe in one of blogs and I was so tempted to try it. It was so similar to the restaurant versions and I got a pat from my hubby too..

Ingredients:

5 Kerala Parotta, cut into bite sized pieces.
2 onions, roughly chopped + 1 onion, cubed
6 cloves garlic + 1 inch piece ginger + 5 green chilies, finely chopped
4 tomatoes, roughly chopped
1 chicken/vegetable tastemaker cube
2 tablespoons each of tomato sauce + soya sauce + green chili sauce
1 tablespoon red chili powder
3/4 teaspoon garam masala powder
1 capsicum, cubed
1/4 cup coriander leaves, chopped
1 teaspoon lime juice
4 tablespoons refined cooking oil
To taste, salt
As required, water

Method:

Heat two tablespoons of oil in a non stick pan. Add roughly chopped onions and sauté till they start to brown. Add ginger, garlic and green chilies, and continue sautéing till aromatic.

Toss in the tomatoes, add all the sauces and red chili powder and mix well. Crush in the taste maker cube and let it cook for about 10 minutes till the mixture leaves the sides of the pan. (Add oil as required if you find the tomato mixture sticking to the bottom of the pan.)

Once done, remove the pan from heat and let it cool for some time. Then blend the mixture to a smooth paste in a food processor and keep aside.

Return the pan to heat, add two more tablespoons of oil and add the cubed onion. Sauté till the onion turns translucent.

Add the tomato and onion paste to the pan and fry for some time. If it is too thick, then add in a few drops of water. Add the capsicum, followed by the paratta pieces and mix well so that the paratta pieces are well coated with the tomato and onion paste. Adjust seasoning, if required.

Finally add the lemon juice and coriander leaves. Sprinkle the garam masala and stir once more.

Serve hot with lemon wedges or raita.