Carrot paratha

Ingredients:
Carrot - 3
Green chillies - 2
Coriander leaves - 1 cup
Jeera - 1 spoon
Garam masala - 1/2 spoon
Ginger garlic paste - 1 spoon
Onion - 1
Wheat flour - 2 cups
Water
Salt
Oil


Cooking time: 20 mins

Procedure:
Grate the carrots and keep aside.
Heat the pan and add oil into it. When oil is heated add jeera, green chillies, onions and ginger garlic paste.
When the onions turn light brown add the grated carrots. Fry for 5 mins and add the coriander leaves and salt.
Remove from stove and keep aside.
Take a bowl and add wheat flour, water. Prepare a soft dough of it.
Take a small size of dough and prepare a small puri. Now add the carrot stuffing and roll like a chapati.
Now heat a pan and fry the paratha on both sides by applying little on it.
Repeat the same steps for remaining dough.
Serve the parathas with any desired chutney or curd.

Oats paratha

Ingredients:
Aloo - 2
Oats - 1 cup
Green chillies - 3
Onion - 1
Coriander leaves - 2 spoons
Mint leaves - 2 spoons
Garam masala - 1 spoon
Wheat flour - 2 cups
Jeera - 1 spoon
Salt
Water
Oil

Cooking time: 30 mins

Procedure:
Take a bowl and add wheat flour, 1 spoon oil and water. Mix all together and prepare a soft dough. Keep it aside.
Now heat a pan and dry roast the oats for 5mins by continously stirring.
Allow it to cool and grind it to fine powder.
Pressure cook the aloo in cooker. When it is cooked peel the skin and mash the aloo into a bowl.
In the same bowl add the powdered oats, chopped green chillies, jeera, coriander leaves, mint leave, chopped onions, garam masala and salt as per taste.
Mix all the ingredients thouroughly.
Now take small ball of the dough and roll it in puri size. Add the lemon size oats stuffing into it.
Close all the edges and roll it as chapati.
Heat a pan and fry it by greasing some oil on both the sides.
Repeat the same process for rest of the dough.
Serve the oats paratha with curd or any chutney.

Muli paratha

Ingredients:
Wheat flour - 2 cups
Muli (Raddish) - 2
Onion - 1
Cumin seeds - 1 spoon
Coriander powder - 1 spoon
Garam masala - 1/2 spoon
Green chilli - 2
Salt
Oil
Water

Procedure:
Grate the muli (raddish) in a bowl and keep aside for sometime. Squeeze the excess water.
Take a bowl add wheat flour, salt a pinch, 1 spoon oil and water. Make a soft dough and keep aside.
Heat a pan and add oil into it. Once oil is heated add cumin seeds, onions, green chillies and muli.
Fry for sometime then add corianer powder, garam masala and mix well. Later remove from heat.
Take lemon size dough and roll into small puri. Add little muli mixture and close it from all the edges.
Dust some flour and roll into small chapati size.
Heat the tawa and fry the paratha with little oil until it turns light brown.
Once both sides are done remove from heat and serve with curd or any chutney.

This paratha is instructed by me and prepared by Nandita :D

Gobi paratha

Ingredients:
Gobi (Cauliflower) - 250 gms
Coriander powder - 1 spoon
Jeera - 1 spoon
Garam masala - 1/2 spoon
Green chillies - 2
Coriander leaves - 2 spoons
Wheat flour - 1 cup
Water
Oil
Salt

Procedure:
Prepare a soft dough and keep aside.
Grate the gobi into a bowl. Add coriander powder, jeera, garam masala, chopped green chillies, coriander leaves and salt.
Now take a lemon size ball of dough. Roll it into a small puri size, fill 1.5 spoon of gobi mixture.
Bring all the edges together and roll into a chapati size.
Heat a tawa and fry it well by applying oil on both the sides.
Serve the hot gobi paratha with curd or any chutney.

Aloo paratha

Ingredients:
Boiled aloo - 3
Green chillies - 2
Cumin seeds - 1 spoon
Coriander leaves - 1/4 cup
Frozen green peas - 2 spoons
Amchur powder - 1 spoon
Garam masala - 1/2 spoon
Wheat flour - 2 cups
Water
Salt
Oil

Procedure:
Take the wheat flour in a bowl and add sufficient water in it. Add 1 spoon oil and make a soft dough.
Keep the dough aside for 10-15 mins.
Take a bowl add the boiled aloo, green chillies, cumin seeds, frozen green peas, amchur powder, garam masala and salt.
Mash the aloo and mix everything properly.
Take a lemon size dough and flatten in puri size. Take the aloo mixture a spoonful and close the edges.
Dust the ball in flour and flatten like chapati.
Heat a tawa and fry the paratha on both sides by applying little oil.
Once its done remove from tawa and serve with curd.

Fluffy pulkas

After seeing this post I guess my husband and lavanya's husband would be surprised :D I never used to get such fluffy pulkas earlier. I still remember the first attempt of my chapati after marraige. When we sat for dinner after making all the chapatis it was almost like pappads lol :D


But now I feel am good in making chapati, pulkas or parathas. Credit goes to my tutors Prathibha, Smita and ofcourse my MIL :) Feels great that now am the tutor for lavanya in making the below fluffy pulkas have a look at it :


Ingredients:
Whole Wheat Flour - 1 ½ cups
Salt - a pinch
Water - ¾ to 1 cup


Procedure:
Add flour, salt, oil mix with hand then add water and roll it into a soft dough.
Apply ¼tsp oil over the dough, cover with lid and keep it aside for 30 mins.
Take the dough make lemon size balls.
Take a ball dust with flour and roll it like thin round shape.
Heat the tawa and place the chapati on tawa once it is heated.
Once small bubbles are seen on the chapati turn it on other side.
Now press the chapati with a dry cloth by turning it all around.
Reverse the chapati and slighthly press again it will puff up.
Continue same process on the rest of the dough.
If you want apply ghee or oil.
Serve hot with any side dish.

Aloo methi paratha

Ingredients:

Boiled aloo – 2

Fenugreek leaves – 1 bunch

Cumin seeds – 1 spoon

Green chillies – 2

Red chilli powder – ½ spoon

Garam masala powder – ½ spoon

Wheat flour – 2 cups

Onion – 1

Water

Salt

Oil

Procedure:

Knead the dough with wheat flour, salt and sufficient water until it is soft.

Mash the aloo in a bowl.

Heat a pan and add 1 spoon of oil. Add cumin seeds, onions and green chillies.

Fry until onions are light brown. Add the fenugreek leaves and fry until raw smell is gone.

Now add the mashed aloo, red chilli powder, garam masala and salt.

Fry sometime and remove from heat. Allow it to cool.

Now take the dough and make 8 equal balls.

Take one ball and roll into a small size chapatti. Take 1 big spoon of aloo mixture and place it in center of chapatti.

Gather all the edges together to make a round flat peda. Roll out the peda into paratha by dusting with flour.

Heat a tawa and roast the paratha on both the sides until they turn golden brown.

Grease with oil or butter.

Serve hot with plain curd.