TYPES OF PARATHA

DIFFERENT STYLES OF PARATHAS\\

PANEER PARATHA\\

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Ingredients :

Wheat Flour - 2 Cups Salt - 1/4 TSP Oil Water To make Paneer Filling : Paneer - 200 GMS Onion - 1 Nos.Finely Chopped Green Chillies - 2 Nos Chopped Ginger - 1 Nos. Finely Chopped Salt - 1/2 TSP Cumin Powder - 1 TSP Amchur Powder - 1 TSP Garam Masal Powder - 1/2 TSP Coriander Leaves - Chopped Ghee Method: In a bowl, grate the paneer and mix all the ingredients for the filling Keep this aside Mix wheat flour, oil, salt and water and knead it to get a dough Knead it for 10 mins Let it sit for 30 mins Divide the dough into equal sized dough balls Flatten the dough balls and place the filling in the centre Fold the flattened dough with the filling into a parcel Flatten it again and roll it out Roll out all the dough balls in the same way Heat a tawa Place the rolled out parathas onto the hot tawa Flip the paratha once it is cooked on one side Add some oil/ghee on the edges and cook on both the sides till they turn golden Serve the Paneer Paratha hot.

ALOO PARATHA RECIPE\\

Prep time: 45 mins Cook time: 45 mins Number of servings: 4-5 persons Ingredients Wheat flour - 2 cup Ajwain - 1/2 tsp Potatoes - 4 nos Green chilies - 2 nos (chopped) Garam masala - 1/2 tsp Kashmiri Red Chili Powder - 1 tsp Chaat Masala Powder - 1/2 tsp Coriander leaves (chopped) Water Oil Salt Method Mix wheat flour, carom seeds, salt and water and knead it to get a dough Rest the dough while we make the filling Boil the potatoes and peel them and mash them roughly Add green chilies, coriander leaves, red chili powder, garam masala powder, and chaat masala Mix till everything is well combined Divide the dough into equal sized dough balls Flatten the dough balls and place the filling in the centre Fold the flattened dough with the filling into a parcel Flatten it again and roll it out Roll out all the dough balls in the same way Heat a tawa, place the rolled out parathas onto the hot tawa Flip the paratha once it is cooked on one side Add some oil on the edges and cook on both sides till they turn golden Serve the Aloo Paratha hot.Aloo Paratha

CHEESE PARATHA RECIPE//

Preparation Time: 10 minutes. Cooking Time: 30 minutes. Makes 6 parathas. For the dough 1 cup whole wheat flour (gehun ka atta) Salt to taste Oil for cooking To be mixed into a cheese stuffing 1½ cups grated processed cheese ¼ cup finely chopped coriander (dhania) 1 tsp chilli powder 1 tsp chaat masala ½ tsp garam masala Salt to taste Other ingredients Whole wheat flour (gehun ka atta) for rolling Oil for cooking For the dough 1. Combine the whole wheat flour and salt in a deep bowl and knead into a soft dough using enough water. Keep aside. 2. Cover the dough with a lid and keep aside for 15 minutes. How to proceed 1. Divide the cheese stuffing into 6 equal portions. Keep aside. 2. Divide the dough into 6 equal portions. 3. Roll a portion of the dough into a 125 mm. (5”) diameter circle using a little whole wheat flour for rolling. 4. Put a portion of the cheese stuffing in the centre of the circle. 5. Bring together all the sides in the centre and seal tightly. 6. Roll again into a circle of 175 mm. (7”) diameter circle using a little whole wheat flour for rolling. 7. Heat a non-stick tava (griddle) and cook the paratha using a little oil until golden brown spots appear on both the sides. 8. Repeat with the remaining dough and cheese stuffing to make 5 more parathas. Serve immediately.

PIZZA PARATHA RECIPE\\

Ingredients Whole wheat flour (atta): 3 cups Grated mozzarella / any cheese (at room temperature): 1 ¼ cups Chopped capsicum: ½ cup Chopped onions: ½ cup Grated cabbage- 1/4 cup Grated carrots - 1/2 cup Chopped coriander leaves- 1/4 cup Italian seasoning/herbs Chilly flakes (optional) Pizza Sauce, Pesto sauce,or mixed soya ,chilli and tomato sauce Black paper 1/2 tsp Paw Bhaji masala 1/2 tsp Sal,t, Water Instructions In a mixing bowl take flour, add ½ tsp of salt ,2 tsp oil and add little water at a time and knead soft and smooth dough like chapati dough. Cover the dough and let it rest for 15-20 minutes., In a meanwhile take another mixing bowl and mix together cheese and all chopped and grated veggies,seasoning,paw Bhaji masala,black paper and little salt and keep it aside. After 20 minutes, take small portion of the dough and roll it to a big chapatti. Spread some pizza sauce or pesto sauce on chapatti. Spread cheese mixture on the chapatti and you can make different shapes of parathas .Tawa fry these parathas on medium heat till they are brown and crispy from both the sides. Pizza paratha is ready to serve.Serve it with your favorite dip.

METHI PARATHA RECIPES//

Ingredients: • 2 cups Wheat flour • 1 1/2 cups Methi / Fenugreek leaves • A pinch of Ajwain / Carom seeds • A pinch of Cumin seeds • 1 tsp Coriander powder • 1 tsp Red chili powder • 1/4 tsp Turmeric powder • 1 tsp Garlic-Green chili paste • 1 tbsp White sesame seeds • Salt to taste • 1 tbsp Besan • Oil Method: • In a bowl take wheat flour. • Add besan, red chili powder, coriander powder, ajwain, cumin seeds, turmeric powder, sesame seeds, garlic-green chili paste, salt and mix everything well together. • Pluck methi leaves and wash them really good. • Dry the methi leaves a little and chop them finely. • Add chopped methi leaves and mix well. • Add very little water so that methi leaves will release the moisture. • Mix methi leaves well with flour. • Add a little water at a time and knead a little thick dough. • When the dough is almost ready add about half tsp oil and knead it well again. • Spread very little oil on the dough so that it won’t get dry. • Cover and rest the dough for about 15-20 minutes. • Heat up a pan on medium heat. • Take the dough and knead it once more. • Make small balls of dough. • Take one ball and dip it in the dry flour once. • Roll the paratha well. It should be a little thick and not thin. • Transfer the paratha on hot skillet. • When small pops or bubbles begin to appear on the upper side of the paratha flip it over. • After roasting the other side for about a minute, spread ghee or oil on the paratha. • Flip the paratha and spread ghee on other side as well. • When the paratha is roasted well from both sides take it off into a dish. • Methi paratha is already. • This can be a good option for kids’ tiffin or breakfast or office tiffin too. • As methi paratha remain good for 2-3 days these can be a good travelling option too.

GOBI PARATHA RECIPE\\

Ingredients Wheat flour (गेहूं का आटा) – 2 cup (3 00gms) Floret Cauliflower (फूल गोभी ) – 300 grams Oil (तेल ) – 3 to 4 tbsp Green coriander (हरा धनिया ) – 2 – 3 tbsp (finely chopped) Green chilly (हरी मिर्च ) – 1 (finely chopped) Ginger (अदरक ) - 1 inch (grated) Asafoetida (हिंग ) – 1 pinch Cumin seeds (जीरा ) - ½ tsp Turmeric Powder (हल्दी पाउडर ) - ¼ tsp Coriander powder (धनिया पाउडर ) - 1 tsp Dry mango powder (आमचूर ) – ½ tsp Red chilly powder (लाल मिर्च पाउडर) ) - ¼ tsp Garam masala (गरम मसाला ) – ¼ tsp Salt (नमक ) - 1 tsp or to taste Directions Getting ready: 1. Take 300 gms cauliflower. Floret the cauliflower. Wash the cauliflower florets thoroughly with water and pat dry them. Take a graterand finely grate the florets into it. Then transfer it to a bowl. Also grate 1 inch ginger chunk in it. Making: 2. Take 2 cups wheat flour in mixing bowl and to it add 2 tsp of oil and ½ tsp salt. Mix everything really well. Now add water in small portions and knead soft dough. Cover the dough and keep it aside for 20 to 25 minutes to set. We used less than 1 cup of water for kneading this much quantity of flour. 3. Meanwhile, for the stuffing, place a pan or wok on flame and pour 2 tsp of oil into it. When the oil gets heated, splutter cumin seeds then 1 pinch asafoetida, ¼ tsp turmeric powder, 1 tsp coriander powder, 1 green chilly finely chopped and sauté the masala for a while. 4. Now add grated cauliflower ginger, followed by ½ tsp salt or to taste, ¼ tsp red chilly powder, less than ¼ tsp garam masala and ½ tsp dry mango powder. Also add 1 to 2 tbsp green coriander. Mix everything really well and cook for 2-3 minutes by stirring it constantly. After 2-3 minutes, stuffing will get ready, turn off the flame and transfer it to a plate. 5. Dough is also ready, grease the hand with some oil and knead the dough. Pinch some dough and smoothen it to make a peda. Dust the peda with some flour and roll it out into 3 to 4 inch diameter. 6. Put 2 tsp cauliflower stuffing on the rolled dough sheet. Lift the edges of the dough and close the stuffing nicely. Flatten the dough ball by pressing it gently with the fingers. 7. Dust the stuffed dough ball with some dry flour and again roll it out into slightly thick 5 to 6 inch diameter parantha . Heat a tawa and pour some oil and spread it evenly then place the parantha over it and let it roast from beneath. 8. Once the parantha gets roasted from beneath, flip its side and apply some oil on top. Then again flip the sides of the parantha and spread some oil on this side as well. Gently press the parantha with the spatula and roast it on medium-low flame until brown spots appears on both of its sides. 9. Parantha is now roasted aptly, transfer it on a bowl placed over a plate or serve it directly. Similarly, stuff, roll and roast the paranthas. Gobhi paranthas are now ready. 6 Paranthas can be prepared with this quantity of dough. Serving: 10. Serve these scrumptious and delicious gobhi paranthas steaming hot along with pickle, chutney, raita, curd, potato-tomato sabzi or any sabzi you like.

MASALA PARATHA RECIPE\\

Ingredients: • 2 cups Wheat flout • Salt to taste • Oil • Kanda lasun masala • Red chili powder • Finely chopped Coriander leaves Method: • Take wheat flour into a dish and add salt to taste. • Mix well and add a little water at a time and knead dough as we knead chapatti dough. • Add a little oil and knead again. • Transfer the dough into a bowl, and spread a little oil all over it. • Cover and rest the dough for about 15-20 minutes. • Take the dough and knead it once more to make it even. • Take a little dough ball and make it even. • Dip the dough ball into dry flour and roll a little thick chapatti. • Spread oil all over the chapatti. • Spread kanda lasun masala, red chili powder, a little salt and coriander leaves. • Add salt just enough to balance the taste of the spices. • You can use kala masala, malvani masala, varhadi masala, saoji masala or any stored masals that you have instead of kanda lasun masala. • Roll the coriander leaves a little with rolling pin so that these won’t fall off. • Fold the paratha as we fold the paper for making fan. • Fold the side having masala inside to make a ball. • Roll the ball into a little thick paratha again. • Heat up a pan on medium heat. • Transfer the rolled paratha on the pan. • After roasting for about 3-4 minutes from one side flip the paratha over and roast form other side for about 2-3 minutes. • Spread a little more oil and flip it over. • Spread oil from other side as well. • Roast the paratha well from both sides. • Take the paratha off the pan into a dish and crush it a little from all sides so that it will get nice layers. • Masala paratha is already. • You can have this paratha as it is.

ANDA PARATHA RECIPE[EGG PARATHA]

Prep time: 25 mins Cooking time: 25 mins Serves: 6 Ingredients: • Eggs 3 nos. • Salt to taste • Black pepper powder a pinch • Red chilli powder 1 tsp • Coriander powder 1 tsp • Turmeric powder 1/4th tsp • Garam masala ½ tsp • Onion 1 medium size (chopped) • Green chillies 1 nos. (chopped) • Fresh coriander 1 tbsp (chopped) • Wheat flour 1 cup • Salt to taste • Water as required Methods: • Break eggs in a bowl and whisk well, add salt & pepper, red chili powder, coriander powder, turmeric powder, garam masala, onions, green chillies and fresh coriander, whisk well and keep aside. • In a mixing bowl add wheat flour and mix salt, add water slowly and gradually as required to knead a soft dough, cover it with a damp cloth and rest it for 15 minutes. • Divide into equal dough balls and flatten it hands coat it with dry flours and roll into thin chapati. • Set a tawa on low heat and cook the chapati on both the sides until spots appear, now add the beaten eggs mixture and make sure the eggs don’t spill out, prefer a roti tawa as its deep in the centre. • Carefully fold the 1/3rd part of chapati from side and do the same on the remining three side to make an envelope (please refer the video for a clear picture). • Continue to cook on low heat while gently pressing, drizzle some oil and flip and cook on other side as well, flip carefully. • Flip again and cook until the paratha puffs up. Your anda paratha is ready to be served, cut into quarters and serve hot with tomato ketchup, mint chutney or any dip of your choice.

MUGHLAI PARATHA RECIPE//

Ingredients: 1 tbsp Oil 1 Onion, chopped 1 tsp Garlic paste 1/2 cup Capsicum, chopped 1/2 cup Cabbage, chopped 1/2 cup Carrot, chopped 1/2 cup Green Peas, chopped 1/2 cup Cauliflower, chopped 2 Green Chillies, chopped 1/2 tsp Garam Masala 1/4 tsp Turmeric powder 1/2 tsp Cumin seed powder 1/2 tsp Red Chilli powder 1/2 tsp Amchur powder Salt to taste 1/2 cup Coriander leaves, chopped 100 gms Paneer, grated 1 Potato, boiled&mashed For the outer covering: 1 cup Plain Flour 1/2 tsp Salt 1 tbsp Oil 1/2 tsp Baking powder Luke warm water as required Flour Paste (Flour+Water) Method of preparation: For Stuffing: Heat oil in a pan, add onion, garlic paste, saute it for a minute. Add capsicum, cabbage, carrot, green peas, cauliflower, cook them for 2-3 minutes on high flame. Add green chillies, garam masala, turmeric powder, cumin seed powder, red chilli powder, amchur powder, salt, coriander leaves, paneer, potato and mix well. Turn off the flame and let it cool down. For the outer covering: In a bowl, add flour, salt, oil, baking powder, mix well with water and make a dough. For the paratha: Half roast the rotis without oil or butter. Fill the fliing in it and fold it like a envolope with the help of flour paste. Place the parathas on the pan and let it cook without oil on both sides for few seconds. Drizzle some oil and cook it on all sides till it gets nice golden spots. Cut it from middle and our Mughlai Paratha is ready to serve.

LACHCHA PARATHA RECIPE\\

Ingredients 1½ cups whole wheat flour + for dusting ¼ tsp carom seeds (ajwain) Salt to taste 2 tbsps ghee + for drizzling Method 1. Take whole wheat flour in a large plate, add carom seeds and salt and mix well. Add ghee, mix and add ½ cup water and knead to a soft dough. Cover with a damp muslin cloth and set aside for 10-15 minutes. 2. Divide the dough into equal portions, shape each portion into a ball, dust the worktop with flour and roll each ball into a thin disc. Spread a little ghee on top, sprinkle flour, pleat from one end to the other, roll into a ball and gently press. 3. Dust the worktop with flour again, place each rolled ball into a parantha. 4. Heat a tawa, place the parantha, cook for 1-2 minutes on each side, drizzle ghee on both sides and cook further for 1-2 minutes. 5. Arrange the parantheon a serving plate and serve hot.

UNIQUE GARLIC PARATHA RECIPE//

Ingredients : • Wheat flour - 2 cups • Salt - 1/4 teaspoon • Ghee - 3 to 4 Tablespoons Method: • Mix wheat flour and salt in a vessel and add little water and make dough • Make a soft dough and knit it with hands for a few minutes. Apply 1/2 teaspoon oil on the dough so that the dough does not dry. • Cover the dough with clothes and keep it aside for 15 minutes, and then knit it again. • To make the paratha you will take a large portion of dough and apply a little dry flour on it and will make the big roti out of it. • Now, 1 to 1.5 teaspoons of ghee will be applied on the whole roti. (Ghee is a bit thickened not completely molten) • Add a little wheat flour (as small as one teaspoon) on it and spread it all over the entire roti. • Make small layers of this roti as shown in the video. Pull all the layers together with a light hand. • Now grab this long layer dough from the edge and make a little longer so that the layers come out well. • Now hold on to one side and make a fine finish by making it a perfect circular shape dough and then again press it slightly with hands. In the same way, all the rotis will be made. • Cover all the made dough balls in a cloth and keep it for 5-10 minutes. • Now put a little wheat flour on a dough ball and start rolling with a light hand and keep it on the hot pan. Once the paratha is a little cooked, flip it over. • One on each side - put one teaspoon of ghee and cook it well. (Oil can be replaced by ghee) • Lachha paratha with lots of layers are ready to eat, serve them hot.