Aaloo Paneer Paratha

Ingredients

Whole wheat flour - 2cups

Boiled potato (medium size )-1

Grated Paneer -1/2cup 

Chilli powder-1teaspoon 

Cumin powder-1/2teaspoon 

Garam Masala powder -1/2teaspoon 

Curd- 2 tablespoons 

Turmeric powder-1/4teaspoon

Salt

Water 

Oil /Ghee 

Method 

Mash the boiled potato..combine it with grated paneer, curd, spice powders and salt. 

Mix the whole wheat flour, add enough water and make a dough. Smear it with a teaspoon of oil, cover it with wet cloth and let it rest for 30 minutes to one hour. 

 Make lemon sized balls, roll them into circles, add few drops of ghee, gather it again to balls (this step is purely optional) Flatten them as round disks.
Put them on griddle, drizzle oil/ghee and make the parathas.

 Serve hot with plain curd or pickles.

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Aaloo Paratha

Ingredients

Aatta/Whole wheat flour- 2cups

Oil - 2teaspoons

Salt 

Water 

For stuffing

Boiled potatoes - 31/2 [Refer the pictorial..sorry about the measurements!! ;)]

Onion, finely chopped -1

Green chilly, finely chopped -1

Ginger, finely chopped - 1teaspoon

Chopped cilantro - 1tablespoon 

Chilly powder - 1/2teaspoon 

Coriander powder - 1/2teaspoon

Salt 

Oil 

To crush

Coriander seeds - 1teaspoon

Cumin seeds - 1teaspoon

Method

Combine the aatta, salt and water, make a soft dough. Finally add 2 teaspoons oil, knead well. Keep it covered at least for 30 minutes.

Peel the skin of the potatoes and mash them well. Alternatively you can grate them too. 

Chop the onions, green chilly and ginger. 

Crush the cumin and coriander seeds in a mortar and pestle .

Heat oil in a pan, once its hot add the crushed seeds and let them brown slightly.

Then add the chopped onion, ginger and green chilly. Sauté for  2-3 minutes. Now add the salt and chilly-turmeric- coriander powders, give it a quick mix. 

Add the grated potato and mix it well.

Switch off the stove, add the chopped cilantro and let it cool.

Make lemon sized balls out of the dough. Make the potato stuffing also as same size balls.
Slightly flatten the dough ball, keep the stuffing, gather the edges and seal it carefully. Flatten it slightly, dip in in dry flour and keep it aside.

Likewise do the rest of the dough. 

Roll each stuffed paratha balls gently, dusting with dry flour.
Heat a griddle, add cook the paratha. Add little oil, and cook on both sides.

Tasty aloo paratha is ready to serve. Serve along with plain yogurt and some pickle.

Goes well for trips too. 

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Mooli ka Paratha/Radish Paratha/Mullangi Chapathi

Ingredients for stuffing
Grated radish-1cup
Green chillies-3
Finely chopped onion-3tablespoons
Amchoor powder/Dry mango powder-1/2teaspoon
Chilly powder-1/2teaspoon
Turmeric powder-1/4teaspoon
Cumin seeds-1/2teaspoon
Chopped cilantro-1tablespoon
Salt
For paratha
Whole wheat flour-11/2cups
Ghee-1teaspoon
Salt
Water
Method
Peel and grate the radish. Squeeze out the water completely. [Reserve the water to knead the dough]
Take the grated radish, chopped onion, dry mango powder, chilly powder, cumin seeds, salt and chopped green chillies in a pan and start cooking.
Saute until the radish becomes dry and the raw smell of the spice powders are gone. (say 4 to 5 min. on low medium heat)
Finally add the cilantro and let it cool.

Take the whole wheat flour,  salt and ghee in a bowl. Mix it with your fingers, add the water reserved from the radish and normal water little by little, knead the dough as we make it for roti.
Keep it covered for at least 1/2 hour.

Make equal sized balls out of the dough. Roll them into small circles, flatten the edges with your fingers. Keep 2 teaspoons of stuffing in the center, seal it up nicely.
Repeat the same with all the dough and stuffing.

With the help of dry flour, roll the parathas into thin discs. Heat a griddle, and cook the parathas by drizzling oil/ghee/butter on both sides.
Soft and delicious Radish parathas are ready to serve. Enjoy them with plain yogurt or pickle.

Note
Be carful while grating-squeezing out the water from the radish. Some vegetables are really hot and make your fingers burn! ;) 

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Channa-Bhatura/ Chole Poori

Ingredients for Bhatura
Maida/All purpose flour-11/2cups
Whole wheat flour/Aata-1/2cup
Sooji/Rava-1/4cup
Sugar-2teaspoons
Baking powder-1/4teaspoon
Curd-1/2cup
Water-1/4 cup (adjust)
Salt

Method
Combine the flours, sooji, sugar, salt, baking powder in a wide bowl. Add the curd and start kneading the dough. Add additional water if required and knead the dough for at least 15 minutes.
Keep it covered for 2-3 hours.
Make small balls out of the dough after 2-3 hours.

Roll them into pooris, and fry them.

Actually I got little help from my hubby while making bhaturas, so could not take step wise pictures. :) Will update the post next time I make the bhautra's.

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Ingredients for Channa masala / Chole

Soaked white channa/Kabul kondai kadalai-1/4cup 

Onion-1

Green chilly-2

Tomatoes-2

Cilantro-to garnish

Potato(small)-1 (optional)

Ginger garlic paste-1teaspoon

Whole garam masala(bay leaf, cinnamon stick and clove) 

Chilli powder-2teaspoons

Coriander powder-11/2teaspoon

Turmeric powder-1/8teaspoon

Garam masala-1/2teaspoon

Tomato ketch-up-1teaspoon

Sugar-1teaspoon

Salt

Oil 

To Garnish

Chopped onion-2tablespoons

Lemon juice

Method

Gather all your ingredients

Heat oil in a pressure cooker, add the whole garam masala and let them pop-up. Now add ginger-garlic paste and onion-green chilly. Fry for about 3-4 minutes. 

Then add the tomato and cook till it becomes soft.

 

Add the turmeric, chilly, coriander powders and cook for few more minutes. 

Once the oil oozes out of the gravy, add the soaked channa, potato and tomato ketch-up.

Add enough salt, sugar, 1cup (adjust according to the desired consistency) water..

Close the pressure cooker and cook for 2 whistles.

Now add the garam masala and chopped cilantro to the channa masala.

Tangy and delicious spicy channa masala is ready to serve.

Don't forget to squeeze lemon juice on the channa masala and top with chopped onions while serving.

Its a perfect week end brunch..try it and you won't regret! :) 

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Paneer Paratha / Paratha stuffed with Paneer

Ingredients - for the stuffing

Grated paneer-1cup

Finely chopped onion-1

Red chilli flakes-2teaspoons(adjust to your taste)

Amchur powder/ Dry mango powder-1teaspoon

Cumin seeds-1/2teaspoon

Crushed whole coriander seeds-1teaspoon

Salt

Cilantro

For the paratha

Whole wheat flour/Aata-2cups

Warm water-1cup

Salt-1teaspoon

Sugar-2teaspoons

Oil-1teaspoon

Method

Combine the aata, salt, sugar in a bowl, mix it well. Start adding water little by little, and knead the dough.  Knead it for at least 5-10minutes, you will get a soft dough. Apply oil on all the sides, and cover it with  clear wrap paper, keep it aside for half an hour.

Take the grated paneer, onion, chilly flakes, cumin seeds, amchur powder (can be replaced by some lemon juice), salt and cilantro in a bowl. Mix it well and the stuffing is ready.

Divide the paratha dough into lemon size balls, roll them into small circles. Keep a tablespoon of stuffing in the paratha, pull the edges and cover it nicely. (Refer here for stuffing the paratha)
Do the same for all the parathas.

Heat a griddle on medium heat. Roll the stuffed parathas into flad disks, use dry flour for dusting. Be gentle while rolling otherwise the stuffing might come out.
Put them in the griddle, sprinkle little oil, cook on both sides.

Delicious parathas are ready to serve. We had it with mango pickle and plain yogurt.

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Avacodo chapati / Avocado roti

Ingredients

Ripened avocado -1

Lemon juice-2 teaspoons

Chilli powder-1/teaspoon

Coriander powder-1teaspoon 

Whole wheat flour -13/4 cup 

Water

Oil

Salt

Method 

Cut the avocado n scoop the pulp, squeeze the lemon juice and mash it well.

Add the chilly -coriander powders and salt with avocado and mix everything.

Add in the aata, slowly add water and make a stiff dough.

Keep it in an airtight container for 1/2hour.

Make lemon size balls out of the dough, and make Roti's.

Heat a griddle, and cook the Roti's. Sprinkle little oil and cook on both sides.

Soft and healthy chapati / roti is ready. Serve it with any spicy kurma. :)

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Spring Onion Paratha

Ingredients

Whole wheat flour/ Aata - 11/2cups

Chopped spring onion -1/4cup

Ajwain - 1 teaspoon

Green Chilly -1 (chopped)

Olive Oil - 1tablespoon

Salt 

Water-3/4cup

Method

Combine all the ingredients except water in a bowl.  Mix everything well with fingers and make the flour into crumbles.

Mix water little by little and make it into a soft dough. Coat it with oil and keep it in an airtight container for 15-20 minutes.

Make lemon sized balls out of the dough. Roll a ball into a circle, brush some olive oil, sprinkle some dry flour, fold as shown below.

You will get square shape parathas by folding this. This is just an option, you can do as normal roti/paratha as you always do. When I was googling, saw the recipe here, n this square shape really attracted me and followed the same. :)

Heat a griddle and cook the parathas by applying olive oil on both sides. Flaky and soft spring onion-ajwain paratha's are ready to serve. Enjoy it with your choice of Kurma/pickle/curd.

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Vegetable Paratha

Ingredients

Aata-1 1/4cups

Potato(small)-1

Carrot(small)-1

Beans-5

Frozen green peas- a fist full

Chopped onion-2tablespoons

Chopped green chilly-1teaspoon

Cumin seeds--1/2teaspoon

Fennel seeds-1/2teaspoon

Chilly powder-1/2teapoon

Curry powder-1/2teaspoon
[increase the chilly n curry powder according to your taste]

Chopped cilantro-1tablespoon

Salt

Oil

Water

Method

Grate the potato &carrot. Chop the beans Finley. Microwave the peas for 30seconds and keep aside.

Heat a teaspoon of oil in a kadai..add the cumin and fennel seeds,let them crackle.

Now add the onion-green chilly, fry for a minute, then add in the veggies.
Cook them for a few minutes on medium heat, add the chilly powder, curry powder and salt.

Sauté it till the raw smell of the masalas are gone and the veggies are soft, finally add the cilantro n put off the stove.

Add the flour after the masala cools completely, sprinkle water as required and make a soft dough.

Divide the dough into lemon size balls, roll them into thin circles.Heat a griddle,and cook the paratha's by drizzling oil.
Quick n healthy paratha is ready..serve it with plain curd or any pickle/chutney of your choice. Tastes grate for lunch boxes.

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Layered Parotta

This layered paratha / parotta is a very famous food back home, and we never make this at home. You can get all varieties of parottas in every nooks and corners of Coimbatore. Being far away from home sometimes gives opportunities to recreate the food we love! :)

My hubby loves this parotta very much. Being lazy (always) and diet concerned (seldom), I will make this once in a blue moon! ;) Here is the egg free version,you can add egg, its purely optional. The process looks like longer, but if you do it in between the routine works, you won't feel it and its worth trying it.


Ingredients
All purpose flour-2cups
Milk-1/2cup
Warm water-1/2cup
Baking powder-1teaspoon
Sugar-2teaspoons
Salt
Oil- as required! ;)


Method
Add baking powder,sugar and salt with (Boiled & Cold) milk,mix well.

Take the flour in a bowl, add the milk and mix it slowly. Then add water little by little and knead the flour.

Add 2 tablespoons of oil, after the flour becomes non-sticky and knead it well for 10-15minutes.

Apply a generous coat of oil on the dough, cover it with a damp cloth, and keep it aside for at least an hour,preferably 2 hours.

Make uniform sized balls, by kneading and rolling the dough into each ball, apply oil and keep it covered for at least 30 minutes,preferably an hour.

Now oil the surface on which you are going to roll the parottas, and roll a portion into very very thin disk. (If the dough is in a perfect condition, you can roll it so thin].

Sprinkle little oil on the rolled parotta and fold it as shown in the picture. Roll it carefully into circles, apply oil and keep it covered. Continue the process and complete the dough.

Arrange the rolled circles in an airtight pan, keep aside for at least 30 minutes, preferably an hour.


Heat a griddle on medium heat, take a rolled parotta, gently roll it into circular disc, put in on the griddle, Sprinkle oil..let it cook on one side, flip it over, sprinkle little oil and press it gently with the ladle.

Take it out from the griddle, keep it on the table top,beat it between your palms. This will help to remove the brown spots and get the nice layers.

Flaky and soft parottas are ready to enjoy with your choice of Kurma!

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Naan

I saw this butter naan recipe in Tickling Palates and thought of giving it a try! :) Naans were yummy! Thanks Radhika for the recipe!

Ingredients
All purpose flour-11/2 cups
Fresh bread slices-3 (i used wheat bread)
Curd-1/2cup
Water-1/2cup
Baking soda-1/2teaspoon
Salt

Method
Trim the edges of the bread and tear it into pieces. Combine bread pieces,curd,water,salt and baking soda. Mix it well and keep aside for 10 minutes.

After 10 minutes the mixture will be like a thick paste, sieve the all purpose flour directly into the bowl, mix it well and knead into a soft sticky dough.


Cover it and keep aside for atleast an hour. Make orange sized balls out of the dough, roll them into round discs.

I was not having the patience to make naan's in the conventional oven or stove top. So just did it like usual roti's! ;)

Naan's were yummy and we enjoyed them with empty salna.

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Thepla

Being a South Indian, I am not aware of many speciality dishes of North India. Accidentally I came across this recipe Here. Adding coriander powder-chilli powder-kasoori methi..hmm,interesting!! :) Had all the ingredients mentioned there,and prepared it for a Saturday lunch. Turned out to be really delicious!

I took pictures,they were lying in my laptop for long! To my surprise, saw thepla's in many of the fellow bloggers spaces lately.There are lot of variations,and this one is a simple yet yummy recipe.

Ingredients
Aata -1 1/2cups
Curd -1/2cup
water-1/4cup
Kasoori Methi-1tablespoon
Chilli Powder-1teaspoon
Coriander Powder-1teaspoon
Sugar-1teaspoon
Oil-1teaspoon
Salt

Method
Add the water with curd and beat it well.
Combine all the ingredients in a wide bowl..

Knead well to form a smooth dough.

Keep it covered for (at least) 15 minutes and make the roti's as you do for normal chapathi's.

Serve the thepla's as such or with pickle/kurma/chutney or Honey. It was totally new for me to have roti's with honey. As I don't like honey, I never tried it. My hubby compelled me to try that,at last I had it. It was really yummy!! Unfortunately,that was the last one. Somehow managed to click this for the blog! :)

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