Peas Paratha

Ingredients:-

•  Frozen peas -  1 & 1/2 cups
• Green chilli - 3
• Ginger - 2 inch pieces
• Garam masala powder – 3/4 tsp
• Turmeric powder - 1/8 tsp
•  Ajwain/jeera  - 1 tsp
• Chopped coriander leaves - 2 tblsp
•  Lemon juice(optional)  - 1 tsp
• Salt as needed

Method:-

• First make the dough and let it rest for 1/2 hour, mix  flour with salt and oil and add warm water to make a soft and smooth dough.

• Pressure cook peas with a pinch of sugar mixed, don’t add water. Cool down. 

• Grind green chilli and ginger first roughly and then add the green peas and grind coarsely.

• Mix salt,garam masala,turmeric,ajwain,coriander leaves and lemon(if desired) with the peas and make equal sized balls out of both dough and peas stuffing.

• Roll thick circle and keep the stuffing inside and cover the stuffing and make a ball. Roll it out with generous dusting with flour and make out thick parathas.

• Cook on both sides until golden spots appear, with oil/ghee drizzled over. 

Gobi Paratha

Ingredients

For dough

• Wheat flour   - 1 cup
• Maida           - 1/2 cup (optional)
• Salt             - as needed
• Oil               - 3 tsp

For stuffing

• Cauliflower   -  1 big
• Coriander leaves(chopped)  - 1/2 cup (can add less also)
• Ginger(finely chopped)  -  3/4 tsp
• Green chilly (chopped)  - 1(optional)    
• Turmeric powder          - 1/4 tsp
• Garam masala powder   -  1/2 tsp
• Red chilly powder         - 3/4 tsp
• Asafetida                    - a pinch
• Cumin seeds                - 1 tsp
• salt and oil as needed

METHOD

• For dough : Mix wheat flour and maida with salt and oil,well.
• Then prepare a soft dough by adding warm water to the flour(it should not be stiff but soft...) and keep aside.
• Usually I prepare and keep the dough atleast for  half an hour.

For stuffing:

• Grate the flower part of the cauliflower using a grater.
• Keep ready the other ingredients required for the stuffing and heat a broad kadai.  
• Add  cumin seeds,asafetida(not shown in pic),ginger,green chillie in order.Fry for a minute.
• Then add the grated  cauliflower,fry for a minute and add turmeric(not shown in pic),red chilie and garam masala powders,coriander leaves and sprinkle salt (little only will be needed).
• Fry in high flame for 5-6 minutes,with constant stirring. 
• Fry till the cauliflower turns soft.By this time it should have reduced into half the amount.
• Transfer to a bowl after done and cool down. 
• Take the prepared dough and roll into balls of big gooseberry size.
• Roll the balls into chapattis and keep aside. 
• Take one chapatti and spread at least 2 tablespoon of the stuffing till the ends.
• Place another chapatti over this and first press gently over it, and then seal the ends and fold.
• Sprinkle over some flour and spread into thin or thick parathas as per your desire..
• Heat tawa and add little oil and toast this parathas till golden in colour. 

Cabbage Paratha

Ingredients:

Wheat Flour – 300 gm

Salt – 1 tsp

Oil-1 tblspn

Warm water as needed

For Stuffing:

Cabbage-2 cups grated finely

Onion-1 finely chopped

Coriander Powder / Malli Podi -1 tsp

Chilli Powder-1 tsp

Cumin seeds / Jeerakam-1 tsp

Salt to taste

Oil-1 tsp + for pan frying

Method:

Mix flour, salt and oil together..Pour some warm water and make into a soft dough..Cover this with  a bowl and let it rest for 30 mins.

Now make stuffing..Heat oil in a kadai..Add in cumin seeds and crackle it..

Add in onion and mix well..Add in cabbage and mix well.

Season with salt..Add in chilli and coriander powder and mix well.

Cook this until all water evaporates and the mixture gets dry..This will take around 10-15 mins.

Remove this to a bowl and let it cool down.

Now divide the dough into equal portions..Take one dough and roll a bit.

Spoon some stuffing in this and seal from all sides.

Roll this carefully without giving pressure...This paratha will be a little bit thick..

Heat a tawa and put this paratha in it..Cook on one side for 1 min..Now flip it over and apply some oil and cook on other side till everything is nice and golden..

Remove this and serve with pickle or raita..

Mooli Paratha

Ingrediants:

For Dough:

Wheat Flour / Atta – 250 gms + for dusting

Salt -1 tsp

Water as needed

Oil-1 tsp + for frying

For Stuffing:

Onion-1 finely chopped

White Radish / Daikon Radish / Mullangi – 1 large grated in small grater

Green Chilli -1 finely chopped

Turmeric Powder / Manjal Podi – ½ tsp+ ½ tsp for tossing radish

Chilli Powder-1 tsp

Coriander Powder / Malli Podi -1 tblspn

Cumin Powder / Jeera Podi -1 tsp

Garam Masala Powder -1 tsp

Chat Masala Powder -1 tsp

Ajwain / Omam / Carom Seeds – ½ tsp

Salt to taste

Oil-1 tblspn

Method:

First make stuffing..Take grated radish in a colander and place it over a plate. Add ½ tsp of turmeric and some salt and mix well. Let it stand for 30 mins. Now squeeze all the water with your hands and set it aside..Now this can be used for your filling.

Heat oil in a kadai. Add in ajwain and let it sizzle..Add in onions and mix well.

Add green chillies and sauté for 2 mins…Now add in all the spice powders and mix well.

Add in the prepared radish and mix well.Let it cook for 5 mins untill it is cooked and all water has evaporated.

Remove it in a bowl and allow it to cool down.

Make dough by mixing atta and salt in a bowl. Slowly add in water and make into a dough. Apply some oil and let it stand for 30 mins covered.

Divide the dough and stuffing into equal portions.

Take one dough balls and roll it little bit. Take one portion of stuffing and seal the dough from all sides. Now roll this into chapattis. You can dip raw flour if needed.

Heat a tawa and put this on it. After 30 seconds flip it over and apply ghee or oil on top. Flip it again and cook on both sides till light golden and cooked.

Remove it and serve with pickle or raita.

Mutter Paneer Paratha

Ingredients:

Making of the stuffing in paratha :

1. Paneer , grated / crumbled – 2 cups
2. Peas (boil till soft ) – 1 cup
3. Onion , chopped finely – 1 small sized
4. Dhaniya powder (Coriander powder) – 1/4 tsp
5. Jeera powder (Cumin powder ) – 1/4 tsp
6.  Kottameer / Coriander leaves – few sprigs
7. Garam Masala – 1/2  tsp
8.  Green chillies , finely chopped or sliced thinly – 2 to 3
9. Salt – as required

Making of the paratha dough :

1.Whole wheat flour/atta – 2 cups
2. salt – as needed
3. Ghee  / butter – 1 tsp  (optional )
4 .water to knead the dough

Method:

Firstly , knead the dough and cover with damp cloth and let it rest for 10 to 15 min.
Meanwhile…mix all the ingredients together mentioned under the ‘stuffing’ . Keep aside.
Pinch a large lemon sized ball of dough and roll to form a 3″ diameter circle.
Place some stuffing in the center and take the edges of the dough upwards and cover the stuffing.  Press it well with your palm and it gets flattened.

Now, dust the surface with some atta and roll out the stuffed dough to form 6″-7″ diameter circles.
Heat a tawa and once its hot, place a paratha and let it cook for 15 to 20 sec. Flip the paratha and let it cook for a few more secs. Drizzle some butter or ghee and roast to a golden shade on both sides.
Serve hot with any curry of your choice or yogurt or raita.