Aloo Paratha with a Twist

Ingredients

3 Aloo boiled
1/2 cup aata
1 hari mirch
1 lal mirch
1 tsp saunf
1 tsp dhaniya
1/2 cm piece of adrak
1 clove lahsun (optional)
A fistful of hara dhaniya
Salt to taste
Oil / Ghee

Process

Mash the boiled aloo thoroughly
Grind hari mrch, lal mirch, saunf, dhaniya, adrak, lahsun, hara dhaniya coarsely
Mix aloo , ground masala and aata to make a dough
Divide into four parts and make balls
Dust the ball in aata and make paratha by pressing it with palm rotating continuously and levelling the cuts on the edges with the other hand
Finally make it even with a rolling pin
Cook it on the tawa on both sides
Apply oil / ghee and make crispy paratha
Serve hot with green chutney ,dahi, and tomato sauce

Ps: Instead of hara dhaniya palak can also be used. Boil 8-10 palak leaves and strain. Grind it with masala.

 

 

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Poori

Ingredients

2 cups aata
Pinch of salt
Oil

Process

Mix aata, salt and 2 tsp oil
Knead a hard dough
Make small balls
Heat oil in a kadahi
Roll out poori
Deep fry to get puffy crisp pooris
Serve hot with halwa, shrikhand and variety of sabjis specially aloo tamatar, jeera aloo etc.

Mix-Veg Paneer Paratha

Ingredients

For filling:

5-6 aloo (potatoes) boiled, peeled and mashed
2 cups crumbled paneer
1/4 cup peas
1 carrot grated
1/4 cup finely chopped capsicum
1/4 cup finely chopped cauliflower
1 Hari mirch (green chilli) finely chopped
1/2 inch adrak (ginger)
2 Tea spoon saunf (fennel seeds)
1/2 Tea spoon dhania powder (coriander seed powder)
2 Table spoon finely chopped hara dhania (coriander leaves)
1 Tea spoon lal mirch (optional)
1/2 Tea spoon amchur (optional)
Salt to taste
Oil

For cover:
3 cups aata (wheat flour)
3 tablespoons curd
1 teaspoon mangrel
Pinch of salt
2 Tea spoon oil

Process

Take the aata in a bowl.
Add salt, curd, mangrel and oil.
Mix well and knead soft flour adding little water at a time.

Coarsely grind adrak, saunf and peas.
In a bowl mix aloo, paneer, capsicum, cauliflower, carrot, salt, ground masala, hara dhania and all other items.
Divide the dough into 6-7 parts and make balls.
Make cup shape of the ball and stuff the filling generously and seal properly.
Roll out thick paratha, put on tawa, cook on both sides on low flame, apply oil on both sides and make crisp paratha.
Serve with dahi (curd), achar, raita, butter or pudine ki chutney.

Aloo Pyaaz Paratha

Ingredients

2 cups aata
4 boiled potatoes (medium size) mashed
1 onion finely chopped1 green chilli finely chopped
3-4 tablespoons of coriander finely chopped
1/2 teaspoon haldi, red chilli powder, dhania powder, amchur
Salt as per taste
Oil for shallow frying

Process

Take the aata in a bowl
Add salt and oil.
Mix well and knead soft flour adding little water at a time.

In a separate bowl mix potatoes,onion,chillies,hara dhania,haldi,lal mirch,dhania powder,amchur and salt.
Divide the dough into 5-6 parts and make balls.
Make cup shape of the ball and stuff the filling generously and seal properly.
Roll out thick paratha, put on tawa, cook on both sides on low flame, apply oil on both sides and make crisp paratha.
Serve with dahi (curd), achar, raita, butter or pudine ki chutney.

Moong Dal Paratha

Ingredients

For Stuffing

1.5 cup chilke wali moong ki dal (green gram dal)
1 tablespoon saunf (fennel seeds)
1 tablespoon khada dhania (coriander seeds)
0.5 teaspoon jeera (cumin seeds)
1/2 inch piece of adrak (ginger)
2 green chillies
2 tablespoon of finely chopped coriander leaves
2 cloves of lahsun (garlic)
1/2 teaspoon haldi
1/2 teaspoon lal mirch
Salt to taste

For cover

3 cups of atta (whole wheat flour)
A pinch of salt
2 teaspoon oil
1/2 teaspoon mangrel (black onion seeds)

Process

Soak moong dal for 2 hours.
Remove the green chilka of the dal.
Grind all ingredients of stuffing in a mixer jar with almost no water.

Heat 1 tablespoon of oil, add a pinch of hing and then add the ground masala.
Fry for a minute and turn off the flame.
Cover it and keep aside till it cools down.

Knead the flour with salt and oil into a soft dough.
Divide dough and the fried masala into 8 parts.
Fill the masala in dough balls. Seal and flatten the stuffed balls.
Roll out parathas and cook nicely on both sides on a tawa.
Apply oil to get a crisp cover.
Serve with tomato chutney.

Kakdi che Parathe

Ingredients

1 kakadi (cucumber)
2 cups aata
1/2 tsp lal mirch
1/2 tsp haldi
2 tsp oil
2-3spnoonfull of finely chopped hara dhania
Salt to taste
Oil for shallow frying

Process

Mix aata, mirch, haldi, 2 tsp oil, hara dhania and salt thoroughly.
Grate the kakadi and mix it in aata.
Ideally knead the dough without using water, but if required small quantity can be added .
Divide it into balls.
Roll out the ball and smear a little oil, fold into a triangle and roll again to make paratha.
Cook it on both sides,now apply oil on both sides and make crisp parathas.
Serve hot with nimbu ka achar, ghee, dahi, chutney, or any achar.

Stuffed Naan

Ingredients

For Naan cover

1/2 kg Maida (refined flour)
2.5gm Fruit salt (ENO)
Dahi for kneading the flour
Butter

For Stuffing

1 boiled and mashed potato
1 cup crumbled paneer
Pinch of haldi
Salt to taste

For garnishing

Finely chopped coriander leaves
1/2 teaspoon mangarel

Process

Mix maida and ENO.
Knead a hard dough adding little dahi at a time.
Allow it to rest for 5-6 hours or more so that it ferments nicely.
Heat oil for frying.
Divide the dough into small parts and make balls.
Mix all the ingredients and make the stuffing.
Make a small bowl shape of the dough and fill a spoonful of stuffing.
Seal properly.
Press the ball, sprinkle coriander and mangarel.
Roll lightly to make a naan.
Cook it on both sides on non-stick tawa.
Apply butter and serve hot.