Mooli Paratha/Radish Paratha

Mooli Paratha/Radish Paratha

 Mooli Paratha, is popular in most regions of Northern India and the Punjab.


Ingredients:

For Stuffing:

• 2 medium radish/mooli along with its leaves
• 1/2 table spoon red chilly powder
• 1/2 tea spoon cumin powder
• 1/2 tea spoon coriander powder
• 2 finely chopped green chillies
• salt to taste

For Dough:

• 3 cups whole wheat flour
• 2 table spoon ghee
• salt to taste
• oil for frying

Method:

For Stuffing:

Grate mooli/radish and finely chop its leaves. Apply salt and mix all of it together. Keep aside for 15 minutes. Radish will leave some juice. Squeeze out the extra juice from the mooli mixture. Do not throw the juice, reserve it. It can be later used for making the dough.

Now mix in green chillies, cumin powder, coriander powder, red chilly powder and salt if required.

For Dough:

Sieve atta and rub in two table spoon of ghee. Add in the reserved juice, salt and knead into a stiff dough. Add water if necessary.

For paratha:

Take a palm full of dough to form a small ball, dust the board with some wheat flour and roll the dough with a rolling pin gently to form a small chapati. Place the mooli filling in the centre of the dough.

Now close the dough from all the sides to form a small modak (Dumpling). As shown in the picture below. If there is some extra dough on top remove it and seal it properly.

Now, turn the ball upside down, dust the board with wheat flour and flatten the stuffed dough using a rolling pin, gently flatten it to form a thick round circle. Do not make the parathas very thin. Be careful not to be too hard or the filling may come out.

Heat a tawa/griddle and fry the paratha with oil or ghee from both the sides on a medium flame. When both the sides turn golden brown your paratha is ready to be served.

Serve hot with dahi, raita, pickle, butter or sauce.

Palak Puri / Spinach Puri

Palak Puri / Spinach Puri



Palak Puri is referred as deep fried indian bread prepared using spinach/palak. People usually consider puri to be unhealthy as it is deep fried and contains lots of fat but palak puri is an healthier version of puri.

Though it contains fat, but because of palak it is healthier. Palak has a high nutritional value and is extremely rich in antioxidants. It is a rich source of vitamins, iron, calcium etc.

Ingredients:

• 2 cups wheat flour
• 1 bunch of palak
• 3 tea spoon rice flour
• 1 tea spoon besan
• 1 tea spoon cumin seeds/jeera
• 3-4 green chillies
• 1-2 tea spoon sugar
• salt to taste
• oil for deep frying

Method:

Wash and chop palak. Grind palak, green chillies, cumin seeds, sugar and salt together in a blender and turn it into a fine paste.

Take all the flours together in a large plate and add palak paste and one tea spoon oil, mix all of it together to make a soft dough, add water only if needed.

Divide the dough into lemon sized balls and roll each of them by dusting some flour or with oil into small puris with a rolling pin.

Heat oil in a kadai. To check if the oil is hot enough, drop a piece of the dough to the oil and if it goes to the base and rises immediately on the surface of the oil and starts browning, then the oil is of the right temperature to fry the puris.

Fry all the puris one by one from both the sides until they turn slightly brown in colour.

Serve hot with chutney or aloo subji

Bottle Gourd/Doodhi/Lauki/Sorakaya Paratha

Bottle Gourd/Doodhi/Lauki/Sorakaya Paratha





Lauki, dudhi or bottle gourd contains lot of water, so it is light on the stomach and good for digestion. It is ideal for those who are watching their weight.

Bottle gourd is not only rich in essential minerals, iron, protein etc; it is also rich in fibre. Fibre helps in preventing constipation and other digestive disorders.

Many of us may not want to try bottle gourd but because it has lot of health benefits it is always good to include it in our diet. So for those who still don't want to eat bottle gourd, paratha is a nice option.


Ingredients:

• 2 cups peeled and grated bottle gourd
• 2 cups wheat flour
• 2 tea spoon rice flour
• 1 tea spoon besan
• salt to taste
• 1-2 tea spoon red chilli powder
• 2 tea spoon garam masala powder
• 1-2 tea spoon ginger garlic paste
• oil for frying
• 3 table spoon finely chopped coriander leaves

Method:

Take all the flours together in a large plate, add grated bottle gourd along with its water, salt, red chilly powder, garam masala powder, ginger garlic paste and two tea spoon oil. Mix all of it together to make a soft dough, the grated bottle gourd contains lot of water so there is no need of adding water to the dough. If the dough becomes sticky you can add some more wheat flour.

Now make equal sized balls out of it and dust the surface to roll out the balls into round shaped chapatis.

Heat a tawa and put the rolled out parathas on it and cook by sprinkling oil until both sides are golden brown.

Serve hot with curd,butter,pickle or sauce.

Aloo Paratha



Aloo Paratha

Aloo Paratha needs no explanation. It is made in every household and loved by all...

Ingredients:

Dough:

• 2 cups wheat flour
• 1 cup maida
• salt to taste
• water as required

Filling:

• 5 big potatoes boiled
• 2 tea spoon green chilly paste
• 2 tea spoon ginger paste
• salt to taste
• 1 tea spoon cumin/jeera powder

Method:

Mix all the ingredients of the dough together and knead well to make a soft dough.

Peel and mash boiled potatoes when they are still hot and add green chilly paste, ginger paste, cumin powder and salt.Mix all of it together.

For Paratha, take a palm full of the dough to form a small ball, dust the board with some wheat flour and roll the dough with a rolling pin gently to form a small chapati. Place the potato filling in the centre of the dough.

Now close the dough from all the sides to form a small modak. As shown in the picture below. If there is some extra dough on top remove it and seal it properly.

 

Now turn the ball upside down dust the board with wheat flour and flatten the stuffed dough using a rolling pin, gently flatten it to form a thick round circle. Do not make the parathas very thin. Be careful not to be too hard or the filling may come out.

Heat a tawa/griddle and fry the paratha with oil or ghee from both the sides on a medium flame. When both the sides turn golden brown your paratha is ready to serve.

   

Serve hot with dahi, raita, pickle, butter or sauce.

Methi Paratha

Methi Paratha

You may find different recipes of methi parathas but this is a unique variety. I add potatoes in it which makes it very soft and melts easily in mouth. As there is potato and moisture of methi you usually don't require water for kneading the dough.But still if required  you can sprinkle some water and knead.Don't add to  much of water because there are potatoes in it...with might make the dough sticky and may become difficult to make parathas.

Ingredients:

• 3 cups cleaned and roughly chopped methi leaves/fenugreek leaves
• 4-5 boiled potatoes
• 2 tea spoon red chilly powder
• 2 tea spoon garam masala powder
• 1/2 tea spoon coriander/dhania powder
• 1/2 tea spoon cumin/jeera powder
• 2 tea spoon ginger garlic paste
• 4-5 cups wheat flour
• 2 tea spoon besan/chickpea flour
• 2 tea spoon rice flour
• salt to taste
• water if required
• oil for frying

Method:

Heat 2 tea spoon oil in a pan and add ginger garlic paste fry for sometime, then add 1 cup methi leaves, red chilly powder, garam masala powder, salt and dhania jeera powder. Now fry for another 2-3 minutes.Turn off the heat.

Peel and mash potatoes and add the above spice mixture and remaining methi leaves. Mix properly. Now add besan, rice flour and wheat flour as required. Mix all of it together to make a soft dough add water only if required.

Now make equal sized balls out of it and dust the surface to roll out the balls into round shaped chapatis.

Heat a tawa and  put the rolled out parathas on it and cook by sprinkling oil until both sides are golden brown.

Serve hot with curd,butter,pickle or sauce.