#39 DELICIOUS DIFFERENT TYPE OF PARATHAS

1. ALOO  PARATHA


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-

• Paneer (cottage cheese) crumbled 1 cup
• Whole wheat flour (atta) 2 cups + for dusting
• Beetroot juice ¾ cup
• Salt to taste
• Ginger-green chilli paste ¼ teaspoon
• Carom seeds (ajwain) ½ teaspoon
• coriander leaves fresh chopped 3 teaspoons
• Ghee 3 teaspoons + for basting
• Onion chopped 1 medium
• Green chillies chopped 2
• Ginger grated ½ teaspoon
• Chaat masala 1 teaspoon + for sprinkling
• Coriander powder ½ teaspoon
• Red chilli powder 1 teaspoon
• Garam masala powder ½ teaspoon

Method-

• Put flour, salt, ginger-green chilli paste, carom seeds, 1 teaspoon coriander leaves qne2 teaspoons ghee in a bowl and mix well.
• Add beetroot puree and mix. Add sufficient water and knead into semi-soft dough. Add 1 teaspoon ghee and knead again. Cover dough with cling wrap and set aside for 5-10 minutes.
• Put cottage cheese, onion, green chilli, ginger, chaat masala, coriander powder, red chilli powder, garam masala powder, remaining coriander leaves and salt in another bowl and mix well.
• Divide dough into equal portions and shape into balls. Flatten the balls a little and place a spoonful of cottage cheese mixture in the center, bring in the sides to enclose the mixture and seal. Shape again into balls. Dust them with a little dry flour and roll out into paranthas.
• Heat a non-stick tawa. Place the paranthas, one by one, on it and cook turning sides and basting with ghee till both sides are evenly done.
• Cut into squares, sprinkle chaat masala on top and serve hot.