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.

Gobi ka paratha

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.

Aloo Ka Paratha

Ingredients for alu 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).

Palak Paratha

Ingredients:

25 - 30 leaves Spinach
3 - 4 Green Chillies
4 cup Whole Wheat Flour (atta)
Salt as per taste
1/2 cup Vegetable Fat (ghee)

How to make palak paratha:

• Wash the palak leaves. Set aside 100 gms and cut it coarsely.
• Blanch the rest and refresh in cold water.
• Wash and de-seed the green chillies. Cut roughly.
• Puree the blanched palak leaves and green chillies together.
• Sieve the atta with salt and make a soft dough with palak puree, cut palak and water if needed.
• Cover with a moist cloth and keep aside for 30 minutes.
• Divide into 8 equal portions.
• Roll out each, spread some ghee and fold into half.
• Fold again into quarter and keep aside for 5 minutes. roll out into triangles with each side of 6" approximately.
• Heat up a tawa and put the paratha over it. turn it and spread some ghee round it. turn Again and spread some ghee on the other side too.
• Stir fry till both sides are evenly cooked.
• Serve hot with yogurt.

Moong Dal Cheela

Ingredients:

• Split green gram (dhuli moong dal), soaked for 5 hrs. - 1 cup
• Cumin (Jeera) powder - 1/2 tsp.
• Ginger chilli paste - 1 tsp.
• Salt to taste
• Oil for frying

Method:

1. Drain and grind the split green gram in a mixer or on a stone slab. Add the remaining ingredients (except oil) and mix well.
2. Heat 1 tsp. oil in a pan; drop in a ladleful of the green gram batter and spread it evenly with the back of the spoon.
3. Sprinkle some oil around the sides and lift the edges, so that the oil can slip under. Turn the pancake over, drizzle some more oil and cook till brown on both sides. Remove and repeat the same of the rest of the batter.
4. Serve with green chutney or Tomato chutney.

Optional Stuffing:

1. Make a mix of grated paneer (50 gms), grated carrot (1/4 cup), finely chopped capsicum, grated cabbage, salt, chilli powder and garam masala.
2. Stuff the cheela with the above mix.

Mix Vegetable Parantha

Ingredients:

500 gm wheat flour (mix parantha)
2 potato (alu)
2 onion (pyaj)
2 carrot (gajar)
1 small cauliflower (phool gobi)
100 gm spinach (palak)
2 green chilly (hari mirch)
1 tsp salt (namak)
1 tsp red chilly powder (lal mirch)
1/4 tsp spice blend (garam masala)
oil as required

How to make mix vegetable parantha:

• Mix salt and 1 tbsp oil in flour and knead into simple dough.
• Boil and peel potato.
• Grate alu, gajar, pyaj and gobi.
• Finely chop palak and hari mirch.
• Now mix all these along with salt, lal mirch and garam masala to prepare the stuffing.
• Make small balls of the dough and roll each into small chapatti.
• Stuff these with the above mixture and again roll into thin chapatti.
• Cook them on both sides on a pan (tawa).
• Apply oil on both sides while cooking and serve them hot.
• Ghee can also be applied instead of oil and makes chapattis tastier.
• Cook chapattis at low flame pressing on all sides.

Chana Dal Sweet Roti

Ingredients:

channa dal - 100 g
sugar - 200 g
cardamom powder - 2tea spoon
maida - 100g
til oil-50g
turmeric powder - 2teaspoon

Method:

Cook channa dal with a pinch of turmeric with half a glass of water in pressure cooker. Let it to cool for a while and make a paste in the mixer with sugar. Add 1 teaspoon cardamom powder. Take this mixture in a pan and let it to dry in low flame. Make small roundels. Keep aside.
Take maida in a bowl. Put 1 teaspoon cardamom powder and make a soft dough using water. Pour till oil slowly and mix the dough thoroughly in the oil till the oil oozes out. Keep covered at least for an hour.
Make small balls out of the maida dough and roll it to make small chapatti. Keep the channa mix in the centre and close it with the dough.remobe the excess dough from the top and make regular roti out of it with the rolling pin.
Heat a tava and cook each roti on both sides till light golden brown colour adding little ghee in between. Sweet roti is ready.

Naan

Ingredients

4 cups White Flour (Maida)
1/2 tsp Baking powder
1 tsp Salt
1/2 cup Milk
1 tbsp Sugar
1 Egg
4 tbsp Oil
1 tsp Nigella seeds (Kalunji)

How To Make Naan:

• Sift the flour, salt and baking powder into a bowl and make a well in the middle.
• Mix the sugar, milk, eggs 2tbsp of oil in a bowl.
• Pour this into the center of the flour and knead adding water if necessary to form soft dough.
• Add the remaining oil, knead again, then cover with damp cloth and allow the dough to stand for 15 minutes. Knead the dough again and cover and leave for 2-3 hours.
• About half an before the naan are required, turn on the oven to maximum heat.
• Divide the dough into 8 balls and allow rest for 3-4 minutes.
• Sprinkle a baking sheet with nigella seeds and put it in the oven to heat while the dough is resting.
• Shape each ball of dough with the palms to make an oval shape.
• Bake the indian bread naan until puffed up and golden brown. Serve hot.

Kulcha

Ingredients:

·         1 tsp. dried yeast

·         120 ml warm water

·         120 ml warm milk

·         1 tsp. sugar

·         2 cups all-purpose flour

·         1/4 tsp. baking powder

·         1/2 tsp. salt or to taste

·         4 tbsps. unsweetened yogurt

·         2 tbsps. ghee (melted)/ vegetable/ canola/ sunflower cooking oil

Preparation:

·         Put the warm water and warm milk in a plastic bowl and mix. Sprinkle the dried yeast over this mixture and then stir with a spoon. Keep aside for 8-10 minutes. In that time, a froth/ foam will form on top of the liquid mixture.

·         While the above mixture is being prepared, mix the flour, baking powder and salt. Now sift/ sieve it into a large mixing bowl. Make a well in the center.

·         Into this well, add the yogurt and ghee/ oil and then the yeast-water-milk mixture. Mix with your fingertips till the all the flour is assimilated. Now begin to knead the dough. You might need to oil your hands a little to prevent the dough from sticking to them.

·         Knead till the dough is absolutely smooth. Now cover the mixing bowl with cling wrap and keep aside for 2-3 hours. The dough will double in size in this time.

·         Remove the cling wrap and punch the dough to allow all the air to escape from it. Knead again for 1-2 minutes.

·         Now divide the dough into equal-sized portions. You will get about 8-10 kulchas from this amount of dough. Roll each portion between your palms till it forms a smooth ball. Do this for all the portions. Once you have made the dough balls, each Kulcha can be prepared to cook while the previous one is cooking on the griddle.

·         Heat a griddle on a medium flame.

·         Take one dough ball in your hand and press this ball with your palms and fingers to form a circle or oval. You could also do this on a lightly floured rolling board. Do this till the Kulcha is about 5-6 mm thick.

·         Now place it on the hot griddle and cook till bubbles begin to appear on the upper surface. Now flip the Kulcha and cook the other side till pale brown spots begin to appear on it. Flip again and allow the next side to develop these pale brown spots. The Kulcha will now be ready. Remove from the griddle and either serve hot or keep in a closed container, wrapped in foil till ready to eat.

Making stuffed Kulchas:
Kulchas can also be stuffed with mashed and seasoned potato, finely chopped garlic, finely chopped onion, finely chopped coriander, cooked minced meat or any other dry-ish filling of your choice!

To make stuffed Kulchas, the filling must be added at the stage when you make the dough balls. To do this, take one portion of ready dough and press it between your palms to make a 4" diameter circle. Now place 1-2 tbsps. of the filling in the center of this circle and pinch ends to close and seal. Now very gently roll into a ball and proceed as above to cook.