#39 DELICIOUS DIFFERENT TYPE OF PARATHAS
1. ALOO PARATHA
Ingredients-
Dough-
Ingredients-
Dough-
- Whole-wheat flour-1 cup
- Water-1/2 cup
- Pinch of salt
Potato filling-
- Potatoes-2
- Salt-1/4 tsp
- Cumin seeds-1/2 tsp
- Green chili (chopped)-1
- Coriander-2 tbsp
- Garam masala-1/2 tsp
- Amchoor powder-1/2 tsp
- onion-1
Method-
- Prepare a dough of whole-wheat flour and leave aside. Boil potatoes, mash them and mix with jeera powder, chopped dhaniya, salt, chaat masala and green chilies. Add chopped onions, if you prefer, Fill dough with the aloo mixture and make a roti. Cook both the sides of roti on a preheated tawa. Serve with butter, curd or sweet chandoo pickles (Gujarati mango pickle).
2. MULTI GRAIN QUESADILLA PARATHA
Ingredients-
- Nachni flour-2 tbsp
- Millet flour-2 tbsp
- Cornmeal-2 tbsp
- Multi grain flour-2 tbsp
- Water to bind the bough
- Corn (boiled crushed)-1/2 cup
- Onions chopped-2 tbsp
- Capsicum chopped-2 tbsp
- Olives chopped-7 to 8
- Bell peppers chopped-2tbsp
- Oregano-2 tsp
- Cheese-1 tbsp
- Olive oil-2 tsp
- pinch of chili powder
- pinch of pepper powder
- salt as per taste
Method-
- Make a dough using the flour, a tbsp olive oil and water. Roll it out into thin chapattis to make tortillas. On a hot griddle, semi-cook the tortillas and keep aside. Saute the vegetable in another pan and season it with oregano, chili powder, salt and pepper. Now, top a tortilla with vegetable, cheese , olive and cover it with another roti. Cook it on a hot griddle for a few minutes on both the sides and serve.
3. PURANPOLIS
Ingredients-
- Maida-1 kg
- Garam Dal-250 gm
- Coriander powder-1/2 tsp
- Ghee-1/2 tsp
- Jaggery-250 gm
- Oil-50 ml
- Salt to taste
Method-
- Wash and boil the dal with salt until it softens
- Cool and strain. Then add the cardamom powder and jaggery and grind to make a fine paste.
- Knead the maida with the oil and roll out to make small puries.
- Stuff each with puri with a dal paste. Roll out again making sure the filling does not spill out.
- Heat a tava and roast each poli. applying ghee when done serve hot.
4.STUFFED NAAN
Ingredients-
For the dough
- Maida-250 gms
- Atta-50 gms
For the stuffing
- Potatoes(boiled and mashed)-250 gms
- Salt to taste
- Dry mango powder-1/2 tsp
- Red chili powder-1/2 tsp
- Dhania powder-1/2 tsp
- Jeera powder-1/2 tsp
- Anardana powder-1/2 tsp
- Ginger and green chili paste-1/2 tsp
- Butter-1/2 tsp
Method-
- Mix maida and atta and prepare the dough with water. Keep aside for 15 to 20 minutes. Mix potatoes, salt, dry mango powder, red chili powder, dhania powder, jeera powder, anardana powder and ginger and green chili paste. Roll the dough balls to make a roti. Stuff potatoes mixture in it and roll like parathas. Cook both sides on non-stick tawa. Do not apply butter on tawa. Apply butter after removing from tawa. Serve with pickle and chhole.
5.Paneer Missi Roti
Ingredients-
- Paneer (cottage cheese) grated ¾ cup
- Gram flour (besan) 1 cup
- Whole wheat flour (atta) ¾ cup
- Cumin seeds 1 teaspoon
- Red chilli flakes 1 teaspoon
- Green chillies finely chopped 2
- Ginger finely chopped ½ inch
- Fresh coriander leaves chopped 1 tablespoon
- Oil 1 tablespoon + for greasing + to shallow fry
Method-
- Put gram flour, whole wheat flour, grated cottage cheese, cumin seeds, red chilli flakes, green chillies, ginger and coriander leaves in a bowl. Add oil and sufficient water and knead into a firm dough.
- Divide the dough into equal portions, shape them into balls. Grease your palms with a little oil. Roll out each ball into roti.
- Heat a non-stick tawa. Cook each roti, one after the other, on it and cook for half a minute. Flip again and drizzle a little all around it and shallow-fry, turning sides, till the rotis are cooked equally on both sides.
- Serve hot.
6.Paneer Beetroot Parantha
Ingredients-
