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.

Advertisements

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.

Matar ke Parathe

Ingredients

For filling:

2 cups matar (Peas)
1 green chilli
1/2 inch adrak
2-3 cloves of lahsun
1 tablespoon hara dhania finely chopped
1/2 teaspoon khara dhania
1 teaspoon saunf
2 teaspoon oil
Pinch of hing
Salt to taste

For cover:

3 cups aata (preferably coarse)
Pinch of salt
1 table spoon oil

Process

Coarsely crush matar, hari mirch, adrak, lahsun, khara dhania and saunf.
Heat oil in a pan and add hing.
Add the crushed mixture and sprinkle salt.
Fry for a minute and remove from flame.

Knead soft flour by mixing aata, oil and salt with some water.

Divide aata into small balls.
Stuff the filling in these balls.
Seal properly and roll out parathas.
Cook on tawa from both sides.
Smear some oil till its golden in colour to get crisp parathas.

Serve hot with tomato chutney or green chutney!

Gobhi ka Paratha

Ingredients

6-7 florets gobhi (cauliflower) grated
3 Table spoons finely chopped hara dhania (coriander leaves)
1 Hari mirch finely chopped (green chilli)
Salt to taste
Oil
3 Cups aata

Process

Add pinch of salt and 1 table spoon oil to aata and mix well.
Knead a soft flour adding little water at a time.

Mix gobhi hara dhania and mirch.
Divide the filling into 5 parts.
Divide the dough into 5 parts and make balls.

Add salt only to 1 part of filling.
Make a bowl shape of the ball, smear little oil on the inner side, fill the stuffing and
seal properly.
Lightly roll out thick paratha and cook on tawa.
When both sides are nicely cooked on low flame, smear oil on both sides and make crisp paratha.

Now for every paratha add salt separately just before filling so that the filling does not become wet.
Serve paratha with pudine ki chutney, dahi (curd), ketchup, achar (pickle).

Aloo ka Paratha

Ingredients

For filling:

5-6 aloo (potatoes) boiled, peeled and mashed
1 Hari mirch (green chilli) finely chopped
1/2 inch adrak (ginger)
1 clove lahsun (garlic)
1 Tea spoon saunf (fennel seeds)
1/2 Tea spoon sabut dhania (coriander seeds)
1 Table spoon finely chopped hara dhania (coriander leaves)
1 Pyaj (onion) finely chopped (optional)
1 Tea spoon lal mirch (optional)
1/2 Tea spoon dhania powder (optional)
1/2 Tea spoon amchur (optional)
Oil

For cover:
3 cups aata (wheat flour)
Pinch of salt
2 Tea spoon oil

Process

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

Coarsely grind adrak, lahsun, saunf and sabut dhania .
In a bowl mix aloo, salt, ground masala, hari mirch, hara dhania and all other items.
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.

Pyaaz ka Paratha

Ingredients

2 Cup ata (whole wheat flour)
2-3 Onions
1 Table spoon hara dhania (coriander) finely chopped
1/2 tea spoon lal mirch
1/2 tea spoon dhania powder
Oil
Salt to taste

Process

Add pinch of salt and 1 table spoon oil to aata and mix well.
Knead a soft dough adding little water at a time and keep it aside.

For filling:
Finely cut the onions .
Add salt, mirch, dhania powder and hara dhania and mix lightly.

Divide the dough into six parts and make balls.
Make a cup/bowl shape and fill the stuffing.
Seal it properly and lightly roll out paratha.
Cook it on both sides on tawa.
Smear oil on both sides and cook on low flame to get crisp paratha.
Serve hot with green chutney, nimbu ka achar or ketchup.