Category: 3. Flatbreads(Roti, Paratha)

Ingredients

• 1 Cup wheat flour
• 2 tsp oil
• 1 tsp salt
• For the filling:
• 1/2 cup dhuli moong dal (soaked)
• 1/2 tsp cumin Seeds
• 1/8 tsp turmeric powder
• A pinch of asafoetida
• 1/2 tsp chilli powder
• 2 tsp oil
• 1 tsp salt
• ghee (as per need)

Directions

1.Sieve the flour and knead to a soft dough by adding enough water. Keep aside.

2.Drain the dal and cook in 1 cup of water. Heat oil in a pan; add the cumin seeds, asafoetida.

3.When the seeds splutter, add the cooked dal, salt, turmeric powder, chilli powder and mix well.

4.Cook until the dal mixture is dry. Let it cool.

5.Break small rounds of the dough. Roll each round a little flat and place some filling in center.

6.Close from all sides and roll as thin as you can without tearing.

7.Heat a tawa (griddle), and fry the parantha with the ghee, till brown on both sides.

Ingredients

• 1 Small Chopped onion
• 1 Green chilli
• 2 tbsp Fresh coriander (taza dhania)
• For Marination
• 250 gram Boneless chicken
• 1 tsp Ginger and garlic paste
• to taste Crushed red chili
• 1/4 tsp Paprika powder (optional)
• 1/2 tsp Cumin powder
• 1/2 tsp Coriander Powder
• 1-2 pinches of turmeric (haldi powder)
• Salt to taste
• 1/4 tsp Black pepper powder
• 1/3 cup Yogurt (dahi)
• 1-2 tbsp Oil to cook the marinated chicken
• For Dough
• 1 cup Refined flour
• 1 cup Wheat flour (gandum ka ataa)
• 1/2 Salt
• Water as required

Directions

1.Cut the chicken into small pieces, marinate the chicken in all the spices and ingredients for 30 minutes.

2.Cook the marinated chicken. Then, shred the cooked chicken and let it cool done. Add the chopped onions, chilli and coriander to the shredded chicken. Your chicken stuffing is ready.

3.In another bowl, sieve together wheat flour and refined flour. Add salt and water as required. Kneed your dough till it forms a ball shape. Apply oil on the dough ball and let it rest for 15 min.

4.Divide the dough into equal but smaller balls. Roll two dough balls into a round parantha, add the chicken stuffing on one of the raw paranthas. Place the other raw parantha on top of it and seal the chicken stuffing inside.

5.Cook the stuffed parantha on a tawa till they are golden. Chicken parantha is ready!

Ingredients

• 2 Tbsp Vegetable Oil
• 1/2 cup Chopped onion
• 1 tsp Ginger garlic paste
• 300 gram Mutton mince
• 1 tsp Coriander Powder
• 1 tsp Red chili powder
• 1/2 tsp Turmeric powder
• 1/2 tsp Garam masala powder
• Roasted cumin powder
• 1 tsp Lemon Juice
• Salt to taste
• 2 tbsp Chopped coriander
• 2 cup Atta
• 1/2 tsp Salt
• 2 tbsp Oil

Directions

For the filling

1.Heat vegetable oil in a heavy bottom pan.

2.Add chopped onion and fry till translucent. It will take 2-3 minutes on medium high heat. Keep stirring it frequently.

3.Add ginger and garlic paste and fry for another minute. Now add the mutton mince and fry on high heat for 3-4 minutes. Keep stirring frequently.

4.Now add mutton mince and fry on high heat for 3-4 minutes.

5.Add coriander powder, red chili powder, turmeric powder, garam masala powder, salt, and roasted cumin powder and mix everything well.

6.Add 1 cup of water and cover the pan.

7.Cook on low heat for 40-45 minutes. Remove the lid. Cook the mutton on high heat till it is completely dry. Keep stirring continuously.

8.Add lime juice and fresh coriander and mix well. Remove the pan from heat and cool the filling completely.

For the dough

1.Mix whole wheat flour, salt, and 2 tablespoon vegetable oil in a large bowl. Mix the ingredients together with your fingers to make a crumbly mixture.

2.Add little water and make a soft dough. The quantity of water depends on the quality of the flour. Keep adding little by little and knead until the dough is soft.

3.Knead the dough for 2-3 minutes until it is soft and smooth. Cover the bowl with a kitchen towel and keep aside for 20 minutes.

For assembly

1.Divide the dough into lemon size balls. Dust the balls with some dry flour and roll to make a 4-inch circle.

2.Keep 2 tablespoon of mutton filling in the center and bring the ends together.

3.Dust with dry flour and roll the balls with very light hands to make a 5-6 inch circle.

4.Heat a griddle. Put the paratha on the hot griddle. Flip the paratha once light brown spots appear on the bottom surface.

5.Apply oil on both sides. Fry from both sides till brown spots appear. Keep pressing using a flat ladle while frying. Serve hot with raita.

Ingredients

• 2 Cups whole wheat flour
• A pinch of salt
• 1 tbsp oil
• 2 Eggs
• 1/4 cup onions, chopped
• 1 green chilli, chopped
• 2 tbsp coriander leaves, chopped
• 1/2 tsp garam masala

Directions

1.In a mixing bowl, add flour, salt and oil, and knead the mixture into a smooth dough using 1 cup of water. You can add in a little more water if the dough seems dry. Knead well.

2.Divide the dough into 4 balls.

3.Roll out the dough ball evenly using a rolling pin, then fold it twice to form a triangle. Roll it out again to make a triangular sheet. Repeat the process with the remaining dough.

4.In a bowl, whisk the eggs well along with onions, chilli, coriander leaves, garam masala and salt. Keep aside.

5.Place the rolled dough on a hot tawa, and let it cook for 1-2 minutes on both sides. Add a little oil on the surface and let it cook for one more minute.

6.As the edges start to crisp, quickly make a slit using a sharp knife along the folds and pour in half the quantity of egg. Tilt the paratha a little so that the egg mix slides in. Then flip it over and repeat the process on the other side.

7.Drizzle some more oil on the paratha and press the surface gently using the back of your spoon. Turn up the heat and continue cooking the paratha until it fluffs up and turns crisp brown.

8.Serve hot with a helping of desi ghee on top.

Ingredients

• Masala from mango pickle
• 1 green/red chilli, chopped
• Kneaded dough (atta)
• Ghee or vegetable oil (to cook the parathas)

Directions

1.Roll out the atta like a roti, just thicker.

2.Spread the achaar masala all over the roti. Add some chillies if you like.

3.Fold the roti from all the sides making it look like a dumpling.

4.Roll it into a flat round and cook from both sides on the griddle / tawa till little brown spots appear.

5.Once that is achieved, smear desi ghee or oil and cook till golden color is achieved on both sides.

6.Serve hot.

Ingredients

For pressure cooking vegetables (total 2 cups of your choice):

• ½ cup Potatoes peeled and cubed
• ½ cup Green peas
• ¼ cup Carrot cubed
• ¼ cup Cauliflower (gobi) florets
• ¼ cup Green beans (French beans) cut into 1 inch pieces
• ¼ cup Capsicum (Green bell pepper) chopped

For making vegetable paratha dough:

• ¼ cup Cilantro or coriander leaves finely chopped
• 1 Green chili finely chopped
• 1 teaspoon Ginger grated
• 1 ½ cups Whole wheat flour (Chapati atta) + more for dusting while rolling
• Salt to taste
• ¼ teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 1 teaspoon Coriander powder
• ½ teaspoon Garam masala
• 1 teaspoon Chaat masala
• 1 teaspoon Kasoori methi (Dried fenugreek leaves)
• 2 teaspoon Sesame seeds
• 2-3 teaspoons Water or as needed
• Oil as needed to cook paratha

Instructions 

Making dough:

1. Pressure cook or steam or microwave the vegetables till soft and cooked. If pressure cooking then see the step by step photo instruction (We are not cooking the vegetables into water otherwise the mixture will have too much moisture we end up with soggy dough).
2. Let the vegetables cool slightly, then mash them using potato masher along with grated ginger, chopped green chili and coriander leaves.
3. In a bowl take whole wheat flour, salt, sesame seeds and all the spice powders. Mix well.
4. Add mashed vegetable mixture and start mixing with your hand.
5. Knead into smooth, soft dough. Add very little water as needed to make the dough.
6. Cover it and let it rest for 15 minutes

Making mixed vegetable paratha recipe:

1. Again knead and make 12-13 smooth balls, flatten them to make discs.
2. Now roll one disc into 5-6 inch diameter circle.
3. Heat the tawa on medium heat. Once hot place rolled paratha and cook for few seconds or till you see few bubbles on top.
4. Now flip and cook other side. Apply little oil, flip and cook by pressing slightly using spatula till the bottom has golden brown spots.
5. Then again apply little oil, flip and cook same way.
6. Place into insulated container and repeat the same for rest.

Nutrition

Serving: 2paratha | Calories: 141kcal | Carbohydrates: 11.5g | Protein: 2.4g | Fat: 10g | Saturated Fat: 1.3g | Cholesterol: 0mg | Sodium: 402mg | Potassium: 152mg | Fiber: 2.6g | Sugar: 1.7g

Ingredients

For The Dough

• 1 cup whole wheat flour – 120 grams
• ¼ teaspoon salt
• 1 teaspoon oil or ghee (clarified butter)
• water as required for kneading

For The Cheese Stuffing

• ½ cup tightly packed grated cheese – cheddar, mozzarella or processed cheese
• ¼ cup finely chopped onions
• 1 or 2 green chilies – finely chopped
• ¼ to ½ teaspoon crushed black pepper or as required

More Ingredients

• Ghee or oil as required for roasting paratha
• whole wheat flour as needed for dusting

Instructions 

Kneading Dough

1. In a large mixing bowl or plate/tray take whole wheat flour, salt, oil or ghee. Add some water.
2. Mix everything and begin to knead into a smooth and soft dough. Add more water if required while kneading. 
3. Cover and keep the dough aside for 20 to 30 minutes.

Making Cheese Stuffing

1. In a bowl or plate, take all the stuffing ingredients – grated cheese, finely chopped onions and green chillies, crushed black pepper.
2. Mix everything very well. 
3. No need to add salt as cheese already has a lot of salt. Keep aside.

Assembling And Stuffing

1. Pinch two small balls from the dough. Roll them between your palms.
2. Flatten them and dust with whole wheat flour.
3. With a rolling pin, roll them into about 4 to 5 inches diameter rounds. Try making both the rounds of the same size.
4. On one of the rolled dough circle, place the cheese stuffing in the center and keep about 1 inch empty space from the sides.
5. Gently place the second circle on top and press and seal the edges with your fingertips.
6. Dust some flour on the stuffed paratha.
7. Begin to roll the paratha. Dust some more flour if required.
8. Roll the paratha into a round of about 7 to 8 inches in diameter or about the size of a normal roti or chapati.

Making Cheese Paratha

1. On a hot tava (skillet or griddle) place the rolled paratha. 
2. The tava should be hot and not at a low temperature. Cooking parathas at a low flame will harden them. Parathas ideally are crisp as well as soft.
3. When the base is partly cooked, flip the paratha. Spread some ghee on the partly cooked part.
4. Flip again and this time this side has to be cooked more than the previous side. You will see brown spots on the paratha.
5. Spread some ghee on this side too.
6. Flip again once or twice till both the sides are cooked properly. You should see crisp brown spots on the paratha. 
7. Press the paratha edges with a spatula or spoon, so that they are fried well. While roasting any paratha variety make sure that the edges are cooked properly. If not then press them with the help of spatula for even cooking.
8. Once the paratha has cooked well. Remove them from the tava and serve them hot. Make all parathas this way.
9. Serve these cheese paratha hot with yogurt or mango pickle or tomato ketchup.

Notes

• Do chop the onions finely as if not, then they come out of the parathas while rolling.
• For a vegan cheese paratha, use your preferred vegan cheese and roast the paratha with any neutral flavored oil.
• The recipe can be doubled.
• The approximate nutrition info is for 1 cheese paratha made with cheddar cheese and roasted with ghee.

Ingredients

For mooli paratha stuffing:

• 4 cups Mooli (Radish) about 2 large mooli grated
• Salt to taste
• 1 tablespoon Oil + more for frying paratha
• ¼ teaspoon Ajwain (Carom seeds)
• ½ teaspoon Cumin seeds
• 1 teaspoon Ginger paste or freshly grated or crushed
• 2 Green chilies chopped
• 1 teaspoon Red chili powder
• ½ teaspoon Garam masala
• ½ teaspoon Amchur powder (dried mango powder)

For the dough:

• 1 ½ cups Whole wheat flour (Chapati atta)
• 2 tablespoons Oil
• Salt to taste
• little more than ½ cup Water

Instructions 

Making stuffing:

1. Grate the mooli and measure it to 4 cups.
2. Take that into a bowl. Sprinkle some salt and let it rest for 15 minutes.
3. After 15 minutes, squeeze out all the water.
4. Heat the oil in a pan on medium heat. Once hot add ajwain and cumin seeds. Let them sizzle a bit.
5. Then add chopped green chilies, ginger paste and mooli. Mix well.
6. Add dry spice powders (red chili powder, garam masala and amchur powder), mix.
7. Cook till mixture becomes dry. Make sure that, it does not have any moisture in it.
8. Remove it to a plate and let it cool completely.

Make the dough:

1. White stuffing is cooling, take flour, salt and oil in a bowl. Mix well using your fingers so oil is incorporated well.
2. Start kneading the dough by adding little water a time.
3. Knead into smooth dough, cover it and let it rest for 15 minutes.

Making mooli paratha recipe:

1. Now stuffing mixture is cooled. divide the mixture into 6 equal portions.
2. Also knead the dough after resting period. Divide the dough into six equal portions
3. Make smooth balls and flatten them between your plams.
4. Before you start rolling, heat the tawa on medium heat for frying the parathas. Take one flatten ball at a time, dust it into dry flour and start rolling.
5. Roll into 4 inch diameter circle. Place 1 portion of mooli stuffing in the center. Gather the edges and pinch it into the center.
6. Seal it tightly and flatten it by pressing very gently.
7. Again dust it into dry flour and roll it very gently and carefully into about 6 inch diameter circle.
8. Now place it on to hot tawa and fry both sides using little amount of oil.
9. Repeat the same rolling and frying process for rest of the parathas.
10. Keep cooked paratha into insulated container to keep it warm.

Nutrition

Serving: 2paratha | Calories: 275kcal | Carbohydrates: 7g | Protein: 1.4g | Fat: 27.7g | Saturated Fat: 3.6g | Cholesterol: 0mg | Sodium: 459mg | Potassium: 401mg | Fiber: 3.1g | Sugar: 3.2g

Ingredients

• 1 ½ cups Whole wheat flour (chapati atta)
• 1 teaspoon Red chili powder
• ½ teaspoon Turmeric powder
• 1 teaspoon Garam masala
• 1 teaspoon Coriander powder
• 1 teaspoon Cumin seeds
• ½ teaspoon Ajwain (Carom seeds)
• Salt to taste
• 2 tablespoons Oil + more for frying paratha
• ¼ cup Cilantro or coriander leaves chopped finely
• ½ cup Water or more or less

Instructions 

Making the dough:

1. Take whole wheat flour, red chili, turmeric, coriander and garam masala powder along with cumin seeds, ajwain and salt in a bowl. Mix well.
2. Add oil and chopped cilantro. Mix it by rubbing it using your fingertips.
3. Add little water at a time and start kneading the dough.
4. Dough should be soft like plain paratha dough.
5. Cover it and let it rest for 15 minutes.

Making masala paratha recipe:

1. After 15 minutes, knead the dough once again and smooth out.
2. Divide it into 9 equal portions. Make smooth ball and flatten it between your palms. Simultaneously, heat the tawa or skillet on medium heat to fry the paratha.
3. While it is heating, work with one flatten ball a time, roll into about 5 inch diameter circle.
4. Apply very little oil on it. Fold from both opposite sides, they will overlap a little.
5. Again apply little oil and fold vertically one side. fold again, it will be square
6. Dust it with dry flour for easy rolling
7. Roll it by keeping the square shape, if you manage.
8. Now tawa should be hot, place rolled paratha on the skillet.
9. Fry the paratha using little oil till both sides have few brown spots and no more raw.
10. When done take it out from skillet and put in insulated container to keep it hot.
11. Repeat the same process till all the parathas are ready.

Nutrition

Serving: 2paratha | Calories: 184kcal | Carbohydrates: 7.5g | Protein: 1.6g | Fat: 17.2g | Saturated Fat: 2.2g | Cholesterol: 0mg | Sodium: 269mg | Potassium: 27mg | Fiber: 1.5g | Sugar: 0.4g

Ingredients

• 1 ½ cups Whole wheat flour (Chapati atta)
• Salt to taste
• 1 ½ teaspoon Ajwain (Carom seeds)
• 2 tablespoons Oil + more to apply between layers and to fry paratha
• ½ cup + 2 tablespoons Water

Instructions 

making ajwain paratha recipe:

1. Take atta salt, ajwain and oil in a bowl. Rub it using your fingertips and mix.
2. Add little water at a time and start kneading the dough. Dough should be soft like plain paratha dough.
3. Let it rest for 15 minutes covered.
4. After 15 minutes, knead the dough once again and smooth out.
5. Divide it into 9 equal portions.
6. Make smooth ball and flatten it between your palms.
7. Simultaneously, heat the tawa or skillet on medium to fry the paratha.
8. While it is heating, work with one flatten ball a time, roll into about 5 inch diameter circle.
9. Then oil and fold in half and again fold in half. You will get the triangular shape.
10. Then roll again keeping the triangluar shape intact, if you can manage.
11. Now tawa should be hot, fry the paratha using little oil till it is browned and cooked from both sides.
12. Repeat the same process till all the parathas are ready.
13. If not serving right away then keep them into insulated container.

Nutrition

Serving: 2paratha | Calories: 282kcal | Carbohydrates: 21.8g | Protein: 4.1g | Fat: 21g | Saturated Fat: 2.7g | Cholesterol: 0mg | Sodium: 292mg | Potassium: 122mg | Fiber: 3.7g | Sugar: 0.1g