Spinach paratha for brunch !

I love the baby spinach which we get here in London,so cute and fresh :-) ,greens were really not one of my favourites when i was young ,but somehow later when i grew i developed the taste and now i love it to the core.Today's dish is a very simple,easy peasy and healthy,prefect for breakfast and the best thing is that we can  have it as a brunch also.I am sure everyone are aware of the high nutritonal value of spinach  ,it is very power-packed and one of the most super power foods.Instead of spinach sometimes i use fresh fenugreek leaves also ( methi leaves ),grated paneer and onions ,which also tastes awesomely yummy as the stuffing.This style of making paratha was taught by my mom and the methi stuffed was one of my regular breakfast before marraige.I was quite happy to make this style as making round paratha was quite tedious for me and all the more my stuffing use to come out when i was just a learner."Practice makes the man perfect ",yeah this is obviously the perfect proverb which applies while making chapatis/parathas,not an easy task man,now after years of cooking finally i manage to make round parathas :-),so if you are not good in making rounds,dont worry try this style ;)

approx will make 6-7 parathas
ingredients :
2 cups fresh chopped spinach leaves
red chilli pwd to taste
salt to taste
oil for frying ( i drizzled some olive oil on the parathas for frying )
1-11/2 cups whole wheat flour + 1/2 cup extra( dry flour for rolling the paratha) ( regular chapati aatta )
water as required
method :
Mix little water,salt in the flour to make a medium soft chapati dough.Cover and keep aside for 5-10 mins.Meanwhile wash spinach leaves thorough under running water .Strain well and chop the leaves finely.Spread the chopped leaves on a fresh dry kitchen towel so that it soaks all the extra water.Grease the dough with few drops of oil and knead once.Pinch a lemon size dough and roll it to a chapati with help of dry flour .Spread some (handful of ) chopped spinach leaves on one side ,sprinkle red chilli pwd and salt on it.Fold the chapati to the other end ,again roll once the semi circle chapati.Carefully put this stuffed spinach paratha on a preheated tava/griddle/pan .Drop few spoons of oil on both sides ,press the paratha evenly with the help of spatula and fry the paratha till it get brown spots and evenly roasted.Remove it from the pan, place it on your serving plate,cut into halves and serve hot with yogurt or pickles.

Linking this super veggie spinach paratha to Jagruti Dhanecha's super power event.

 

makkai di roti & sarson ka saag

The famous and mouthwatering punjabi dish,which is so authentic and mindblowing is simply deluctable , a proper north indian whole meal which is very famous in road side dhabas.I followed this recipe from my recipe indian cook book,Shobha indani's cookery book.This dish is a perfect winter dish which can easily warm you up.Sarson means mustard and makai means corn( maize flour ),this combination of mustard leaves and maize flour bread is something to die for ,the combination is simply unbeatable .

MAKAI KI ROTI :
Approx will make 8-10 rotis..
ingredients :
2 cups makkai ka aata ( maize flour )
1/4 cup gehun ka aata /normal regular chapati flour (wheat flour)
salt to taste
butter as required
luke warm water as required
zip lock bag or thick plastic sheet
method :
Mix both the flours,add salt and pour little water at a time to make a soft pliable dough.Cover the dough and keep aside for 15-20 mins.Rub the dough with few drops of oil.take a ziplock bag,cut it from two sides,open it ,wet the bag from centre with few drops of water,take one golf size ball from the dough.Keep this dough on the centre of ziplock bag ,cover the bag from another side and roll the dough with a roller or you can press the dough with palms and make it big in size say about a saucer size.Wet your hands again and remove the dough from the plastic sheet carefully and slap it on the preheated tava or pan.Roast it both the sides for few seconds and then on direct flame roast the roti both the sides,put a blob of butter on roti and serve immediately with sarson ka saag.

SARSON KA SAAG :
Approx for 4-5 ppl
ingredients :
2 cups chopped sarson leaves (mustard leaves)
1 cup chopped spinach leaves ( palak )
1tbsp maize flour ( makai ka aata )
1 chopped onion
1chopped tomato
2-3 garlic cloves
1 small pc ginger
1-2 green chillies
salt to taste
1tsp red chilli pwd
1tsp garam masala
1tsp turmeric pwd
ghee/oil
butter
method :
Pressure cook sarson ,spinach leaves,half of the chopped onions,half of chopped tomatoes,ginger,green chillies,garlic cloves adding little water.Cook till they are tender.Let it cool and grind into a paste.Heat oil,fry chopped onions and tomatoes till tender,add the masalas and sarson paste.Fry well ,simmer,add maize flour and stir till the gravy comes to boil.Simmer for 10-15 mins, add a blob of butter and serve hot with makai ki roti.

akki roti

 Akki roti is quite famous in karnataka and is very different from other indian flat breads,it is very thin,crisp and very difficult to make as we have to pat this directly on tava/pan and and cannot be rolled by roller like any other flat breads.This akki roti is more or less a bangalore style and is very nutritious ,you can add carrots/methi leaves/cabbage as per your taste,here i have added carrots as i had only these on my hand  when i made ,i have taken this recipe from my friend who is a bangalorean and a kannadigar,this method of making akki rotis are taught by her and according to me its one of the simplest form ,there are many ways of making these rotis and once you get a hang of  it,it is kinda easy to make.Sending this to akilas kitchen for her event DNSW:A

 

ingredients :

2 cups rice flour

1 finely chopped onion

1/2 cup grated/shredded carrots

1-2 tbsp finely chopped green chillies ( adjust acc to taste )

handful of chopped corriander leaves

salt to taste

1 tsp cumin seeds

2 tsp oil

oil for frying

hot water  as required

method :

Mix flour,onions,carrots,corriander leaves,green chillies,salt,oil and cumin seeds all together .Add around half cup of hot water and cover the flour mix and keep aside for 10 mins ( dont mix,just add water and keep it ).Add some more hot water and make a soft dough.Take a tennis size ball dough and place it in a centre of tawa/pan,keep some cold water in another vessel (say abt 1/2 a cup ) wet your hands with this water and pat the dough and spread with your palms in a circular way to make a thin roti.( keep wetting your hands frequently as the dough with stick to your hands and may break in between,so with the help of your wet hands it will be easy to pat and spread the rotis.)Drizzle some oil all over the roti and cover the roti for a min,remove the lid and let it cook till it gets seperated from tava/pan and you get some brown spots,flip over and drizzle some more oil and cook till crisp and evenly brown.Serve hot with toor dal chutney.

roti basket / indian flat bread platter

What a lovely weekend it was,saturday night we had a small family potluck  which was a surprise farewell party given to our frends rashmi and shrikant ,as they were moving back to india and we had too much fun and leisure ,we played boys verses gals dumsharads and we made sure that each and every person participated in enacting the films and also we played a couple game which was just too funny and embarrasing for some as it was a test for husbands to know few things about their married life and especially it was knowing each others interests and some important days of our married life.We had a complete meal followed by high ginger tea,some yummilicious starters ,main course and ofcourse last but not the least dessert.This time i had opted for indian flat breads and few of my frends insisted me on making my delish mughlai paratha but my hubby suggested me to make something different and mix roti platter so i chose three different varieties and i made missi roti ,mint kulcha and mughlai paratha.So here are the recipes for missi roti and mint paratha and mughlai paratha i had long back posted in my blog so u can find the recipe here.

MISSI ROTI ( makes around 10-12 rotis )  :
ingredients :
3 cups besan/gram flour
1/2 cup  wheat flour (regular atta ) + 2-3 tbsp extra
2 finely chopped green chillies
2 tsp kasthuri methi
2 tsp red chilli pwd
1/2 tsp turmeric pwd
3 tbsp oil
1 tsp cumin seeds
finely chopped corriander leaves
salt to taste

method :
Mix all the above ingredients together ,using little water make a soft dough ,at this stage your hands will get sticky and messy as the besan might stick to your hands so you can use 2-3tbsp of extra dry wheat flour to rub your hands and can dust with it so it will be little easy to bind the dough.Once the dough is made ,cover it and keep aside for 10 mins.Divide the dough into lemon size equal balls,roll out round,circular chapati's using dry wheat flour and slap it on preheated tava/griddle ,flip over and heat till it get brown spots,then place it on the high flame and just like phulkas puff it on the direct flame,then remove from the flame and apply some ghee and serve immediately or even  can  apply some oil/ghee while on tava and fry like any other stuff parathas and serve hot.

MINT PARATHA ( KULCHA ) (approx will make 12-14 )
ingredients :
2 cups plain flour / wheat flour ( i used plain flour )
1 cup chopped fresh mint leaves ( u can add more or less as per your req)
1/2 cup chopped corriander leaves
2 tbsp oil
2 tsp kalonji ( nigella seeds )
2-3 finely chopped green chillies ( adjust acc to your taste )
salt to taste
ghee/oil/butter for frying
water as required

method :
Mix all the above ingredients and knead a medium soft dough and keep aside for 1/2 an hr.Divide the dough into mandarin size equal balls.Roll out one dough into chapati / roti size,apply little oil in centre and make flat folds like a chinese fan ,again make  a ball and again roll out in circular way ( round ) chapati size and slap it on a preheated tava/griddle till you get brown spots all over,then flip it over and again heat till its evenly browned,apply ghee/butter on both the sides and serve hot.

muli ka paratha / stuffed raddish paratha

This muli ka paratha is my mom's recipe and is very famous in our family,all my cousins used to luv my mom's food and specially this paratha is also my father's favourite,he likes it with dahi-shakkar ( sugar in yoghurt ) and cherishes like anything,i usually dont get here nice thin raddish and so its been long i made this paratha but for my surprise yesterday i found some good ones in some chinese vegetable market and immediately grabbed it and made this paratha in our lunch today ,i miss you so much papa..luv you,this is specially for you,i hardly made anything before my marraige,but whatever i use to make my father always ate it happily without any hesitation  and use to encourage us more by saying its very tasty and perfect ! .He is the best father i could ever wish for,he is just like a friend and not etall bossy and dominating,he is very down to earth person and have given us full freedom and made us independent in all ways .He luvs spicy food to anything sweet and he loves icecream the most,so will try and make some icecream soon for him,no matter im far far away from him but still he is just a phone call away :).Sending this to jay's i love my day event.

makes 7-8 parathas

 ingredients :
11/2 cup grated muli / raddish
1/2 cup besan / gram flour
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp red chilli pwd
1 tsp corriander pwd
2 tsp garam masala
1/2 tsp ajwain / carom seeds
1/4 tsp turmeric pwd
1/4 tsp hing/ asafoetida pwd
1-2 tbsp lemon juice or to taste
salt to taste
2tsp oil + ltl oil for frying parathas
wheat dough / regular chapati dough
method :
Heat 2tsp oil in a kadai/pan,splutter cumin,add hing,carom,fennel seeds,add besan and mix well,press and strain all the water from muli with both your hands and then add muli,turmeric pwd,chilli pwd,corriander pwd,garam masala,salt and mix well,keep stirring to avoid lumps and sticking on the bottom,add lemon juice and cover and keep on a low flame for 5-8 mins ,keep stirring in between to make sure it doesnt not stick and cook till it becomes little dry and all the raw smell has gone from the besan.Let this filling cool down,after it gets cool just slightly crumble it with your fingers as it may become a  dough like .Divide the dough into lemon size balls,roll them into small puri shape size,place about 2 tbsp of muli filling in centre and join all the edges togther,remove the extra dough from it and flatten the ball .Roll again into cirular chapati size shape and slap it on a preheated tawa/griddle ,cook both the sides,drizzle some oil all over ,flip over and drizzle some more oil and fry parathas till you get brown spots all around.Serve hot with yogurt / pickles.

trikoni paratha ( sprouts paratha )

These parathas are very healthy,filling and very nutritious,basically a wholesome meal.The  gram flour here acts as a binding agent and hence used very less just to maintain the triangle shape .It wont give much taste to it  , but it really helps while folding into the desired shape  ,it will stick automatically with a little pressure given by the spatula ,some may find it little tricky to give this shape whilst on hot tava but if worked on low flame it will turn out perfect or else you may end up with a burnt paratha ;) .This stuffed paratha is always in the lime light in my family and friends circle for the reasons being healthy,its  shape  and particularly the lavish stuffing,it might be chilli friendly as we marwaris love hot and spicy food so please do adjust the chillies according to your taste buds.It is best served with sweet raita/lassi or yogurt,though my hubby will have it with  hot cut mango pickle :).Sending this to priya for her wonderful event let's sprout.

ingredients :
1cup par bolied sprouts (moong /matki) (it shud not be too soft and mushy )
1tbsp grated carrot
1tbsp finely chopped capsicum
1tbsp finely chopped onions
1tbs gram flour (besan)
1tsp red chilli pwd
2 finely chopped green chillies
1/4 cup water
salt to taste
oil for frying the parathas
regular aatta ( chapati dough )

method :
Mix water and gram flour together with no lumps formed,add sprouts,all vegetables,green chillies salt & red chilli pwd and mix well.Keep  this stuffing aside.Heat the tawa,roll out a regular size round chapati and put it on the tawa,heat both the sides for a few sec then on one side of chapati ,generously spread 2 tbsp of sprouts mixture all over it ,gently and carefully fold into triangle shape and press the folds slightly with the spatula,drizzle oil on it and carefully turn over.Drizzle oil on the other side too.Serve hot with sweet pickles/murrabba/chunda or yoghurt.

masala puri

These small hot puris are quite tempting and perfect snack with evening tea/coffee during winters specially,as many of may not know about the weather here in australia unlike other countries ,the autumn has already surpassed summer season and soon winter will be taking over ,and now a days autumn is also very chilled with 9-16 c everyday and therefore we are craving for some hot and spicy foods ,these puris are quite common but still i wanted to post as this time i added some crushed garlic and the flavour was awesomely yummy.This goes really well with tea/coffee but i like it with chundas/murrabas too and also we can make and keep for a couple of days and can be taken along during your long train /flight journeys.I remember my mom making these puris with rice kheer ,the combo is very tasty ,you can make circular/regular round puri shapes too but i found this shape very different and attractive..wat say guys ??

ingredients :

1 cup wheat flour/aatta ( regular chapati dough )

1/4th cup besan/gram flour

2 tsp red chilli pwd ( adjust accordingly if using green chillies reduce the quantity )

1/2 tsp turmeric pwd

2 tsp green chilli -garlic paste ( optional )

1/2 tsp cumin seeds

handfull of finely chopped corriander leaves

1.2 tsp asafoetida pwd

salt to taste

1 tbsp hot oil + 1 tbsp oil

oil for deep frying

method :

Combine all the ingredients and knead into a firm dough with little water. Knead well and divide into equal portions. Roll out each portion into rounds . Cut the rounds into quarters .Deep fry in oil till both sides are light golden brown.Serve hot with tea/coffee or with pickes and sweet murrabbas/chundas.

avacado paratha

Avacados are such a treasure trove fruit which has very high fibre content , are low in cholestrol ,are rich in vitamin c,it helps lower the cholestrol,are very good antioxidents,it helps in protecting our livers,are brilliant for skin ,low in sugar,salt free,have monosaturated fat,etc.wow so many nutrients value..when i was in india i had heard about avacados but never had a chance to use them as its not easily available nor it is too famous fruit over there,but after coming here i had a chance to use them and when i went to market i bought them and guess what ...after having a bite i felt ..yukk....yeah i just didnt like the taste as it was too bland and i had never had anything like that before,then for few days i stopped buying,but soon i had a chat speck with my sister who stays in U.S.A and she said its quite healthy and she shared the milkshake recipe which i had earlier posted and so i started buying again and i felt after having it regulary somehow i , and infact my husband and my daughter too started having regularly with sprinkling salt and pepper or spreading it on sandwiches also in salads and smoothies ,soon we all developed avacado taste buds and we were now in love with it.The other day i was just going through siri's corner and suddenly i landed on her healing foods : avacado event,i was amazed reading the different various dishes using the same fruit but i was highly impressed when i went through usha's avacado roti from veginspirations,wow what a brilliant idea and fortunately i had ripe avacados and there i tried making these with slight variation of our family taste ,i made like a paratha applying little ghee for my daughter and she was very happy to have it.The actual recipe can be viewed here.

ingredients :

1 ripe avacado

2 cups wheat flour/chappati flour ( regular aatta )

salt to taste

1 tsp red chilli pwd

1 tsp cumin pwd

chopped corriander leaves

ghee/oil for frying ( optional )

method :

scrape avacado in a bowl,mash it with a fork,add red chilli pwd ,cumin pwd,salt and corriander leaves.mix gently with your fingers,add flour and mix well to form a smooth soft dough ,if required add enough water ( though i didnt add water as my avacado was quite large and had enough flesh which was enough to bind the flour ).roll out equal portions of the dough in a circular or any shape you like .Heat tava slap your roti and flip over till you see brown spots all over,you can sprinkle ghee or oil all over and serve hot with yogurt,pickles or any curries available at that moment.

moong daal paratha

This paratha is simply perfect when you are not in mood to do much of cooking & also if you are  travelling around ,it stays for many days and we have been eating this since childhood,but this version of moong dal paratha is basically , picked up from my mother in law as i am a huge fan of her cooking and its been years now after my marraige i stick to her style of cooking so that my husband doesnt miss his mom's food too much :P.We are leaving for Gold Coast today for a short vacation and i made few of these parathas so that if we are tired hunting for a vegeterian indian restaurant over there we can simply munch them instead.This recipe goes to efm-parathas and gravies/curries ! hosted by sri of me and my kitchen.

ingredients :
1cup moong dal ( yellow split dal )
2 cups wheat flour
2tbsp gram flour ( besan )
2tsp red chilli pwd
1tsp garam masala
1tbsp coarsely crushed ground nuts pwd
1tbsp oil
1tsp cumin seeds
1tsp fennel seeds
salt to taste
1 tsp asafoetida pwd
2tbsp finely chopped fresh corrainder leaves
water
oil for frying
method :
wash & soak moong daal for 2-3 hrs.strain the water,in a mixing bowl add all the above ingredients and knead a dough with ltl water to make a medium soft dough ( it can b sticky so use ltl water at a time) .apply oil and keep it aside for 5-10 mins ,covered.roll out chapati  shape circular thin parathas using dry wheat flour and fry on the hot griddle/tawa using oil on both the sides on medium low flame and serve hot with pickles and yoghurt or any curry available in your kitchen.

palak paratha

ingredients :
2cups whole wheat flour

3cups  spinach leaves

3-4green chillies

1tsp cumin powder

1tsp red chilli pwd

salt to taste

water as required

1tsp oil

Little ghee/butter/oil for frying

method :

Boil water in a pan and add palak.simmer for 3-5 mins.strain out the water and cool it for sometime.grind the palak and green chillies to a fine paste using ltl water if required.in a mixing bowl add wheat flour,palak paste,cumin pwd,chilli pwd,salt & oil .knead a soft dough,Add water to the dough if required (one would not require water to knead the dough as the paste is watery enough to knead the flour).keep aside the dough for 10-15 mins. Roll out into parathas using dry wheat flour  and roast on a gridle (tawa)by adding ghee or butter or oil. Serve with pickle or yoghurt.

dudhi thepla

ingredients :
11/2cup grated dudhi (lauki/ghia/bottle gourd )
2 cups aatta ( regular wheat flour )
1tbsp gram flour ( besan)
1tsps red chilli pwd
1tsp garam masala
1/2 tsp turmeric pwd
1tbsp oil
salt
water
oil for frying
method :
 Mix the wheat flour,gram flour, salt, turmeric,garam masala ,chili powder & oil. Add the grated  dudhi and  little water . knead into a soft but firm dough (like you would for a wheat paratha). Grease some oil onto the dough and leave it covered for 15 minutes. Make small balls out of the kneaded dough, apply some wheat flour to it and roll it out as you would a paratha.Gently place it onto a heated skillet/tava lightly greased with some oil and cook it till you see brown spots on one side. Flip it over to the other side, apply some more oil and remove when you see brown spots on the other side too. Serve with pickle, chutney or youghurt .

aaloo paratha

ingredients :
2-3 boiled mashed potatoes
1tbsp garlic- ginger-green chilli paste
1tsp turmeric pwd
1tsp red chilli pwd
2tsp kasthuri methi
1tbsp finely chopped corriander leaves
wheat flour dough ( regular chapati dough )
salt
2tsps oil
oil/ghee/butter for frying parathas
method :
heat 2tsps of oil,add ground paste,turmeric pwd,red chilli pwd,kasthuri methi ,mashed potato and salt.mix well.turn off the flame.add corriander leaves and mix well.let this stuffing cool down.make balls of te dough,roll out like a small puri shape then add 2tbsp of the stuffing in the centre cover the edges and make a ball,flatten the ball and roll out like chapati .heat the tawa and fry the chapatha adding ltl oil/ghee or butter on both the sides.serve hot with yoghurt or pickles.

makai ka paratha ( sweet corn paratha )

Actually this recipie happened to be makai ka upma which my mom makes for us in our quick breakfasts but one day when i was making this upma by mistake i added more garam masala which gave a spicy taste and was not etall palatable so my husband advised me to use this mixture in aata and make parathas out of it and since then i make this upma and use as a paratha stuffing,sometimes i really feel my husband is best critics in my cooking though cooking is not his cup of tea but can give creative ideas and tips to me.
ingredients :
1cup sweet corn kernels ( fresh/frozen,if frozen thaw it before using)
1/2 cup  poha ( rice flakes)
1-2 green chillies
1tsp red chilli pwd
1-2 tsps garam masala
1-2 tsps lemon juice
1/2 tsp turmeric pwd
1tbsp oil
salt
corriander leaves
wheat dough ( regular chapati aatta )
method :
wash poha ,drain and keep aside.crush green chiilies and corn together in a grinder.heat oil,add all the masalas,immediately add crushed corn,poha,mix,add salt and lime juice.mix well.add finely chopped corriander leaves and mix.take a lemon size ball dough roll it into puri size,place ltl corn filling in centre and close the edges and make a ball and flatten it and again roll into chapati/paratha size and roast on heated tawa ,fry adding ltl oil on both the sides till brown and serve hot with yoghurt or pickles.

puran poli

Staying far from our family really makes us more independent specially on festivals we remember them a lot and try making the feast by our own,so just on the sankranti festival i remember my mom making puran polis which i wanted to make here,and then i thought of my friend who is a maharashtrian and had tasted her puran poli one day so just took the recipie from her and tried making myself which didnt turned out like her ,though was fair enough to eat.I and my husband were very happy to eat them after a long time .
ingredients :
1cup chana dal
11/2 cup sugar ( adjust according to your taste buds )
1tsps cardomom pwd
1/2 tsp grated nutmeg/nutmeg pwd
3cups wheat flour( regular chapati aatta )
1tbsp oil
salt
water
method :
pressure cook chana daal with enough water till done.strain the water and put the chana daal in the mixie jar.add sugar and grind into a smooth paste.Take this mixture in a thick-bottomed vessel or pressure pan, and on a medium flame cook while stirring without break. Keep stirring till this reaches a consistency when the mixture leaves the walls and becomes a ball. Don’t stop stirring or it may burn.Take off the fire and cool.add cardomom and nutmeg pwd.
Make the dough little 'loose' than usual chapati dough,adding salt,oil and enough water.  Keep it aside for 1/2 an hour. When making puranpoli take little dough, flatten out little bit, take 1-1/2 times of dough puran, and put it in the center. Cover it properly. Roll the Poli carefully. You can use wheat flour for rolling out. Fry on hot tava till it gets golden brown color with ghee.Serve hot with ghee or aamti.You can also store the puran in refrigerator for few days and use as required.

methi ka thepla

ingredients :
11/2 cups copped fenugreek leaves ( methi)
2 cups wheat flour
11/2 cup gram flour ( besan)
2 tbsp yogurt
1tsp ginger paste
1tsp green chilli paste
1tsp red chilli pwd
1/2 tsp turmeric pwd
1/2 tsp asafoetida pwd
1tsp sesame
salt
1tbsp oil
oil/ghee for roasting
method :
mix all the above ingredients ina mixing bowl with enough water to make a chapati dough.cover and keep aside for 10-15 mins.roll out  thin chapati size theplas and raost on tawa both the sides with ghee or oil.serve hot with yogurt and pickles also u can store it for 2-3 days and eat as you want.

bhatura

Everytime i make chole i just used to avoid bhature as it needed to be deep fried and being an over weight i wanted to eat phulkas or steamed rice with chole but my husband wants bhature only with chole and so only for him i tried making this recipie which i searched on net and finally i came across this one which makes yummy bhatures ,i am really sorry just didnt bookmarked it and so cannot tell the site name but soon will try to find out and add the link of the actual site.

ingredients :
5cups plain flour
1 cup yogurt
salt
1tsp baking pwd
1tsp sugar
2tsps oil
water
method :
mix all the above ingredients together and add enough water to make a dough.cover and keep it aside in warm place for 1-2 hrs.make lemon size balls out of it,roll like a small chapati and deep fry and serve hot with chole.

pyaaj bhujia paratha

ingredients :
2 cups haldiram bhujia
1 finely chopped onion
2 tbsp finely chopped corriander leaves
salt as per taste
red chilli pwd as per taste
regular chapati dough
oil

method :
mix onions,corriander leaves,bhujia,red chilli pwd and salt together .roll out the dough into small puri shape ,fill the above mixture and seal the edges and make pedas.roll it into chapati size and cook on tawa with ltl oil on both the sides and serve hot with yoghurt or pickle.

paneer paratha

ingredients :
2 cup grated paneer
1 finely chopped onion
1-2 chopped green chillies
1/2 cup finely chopped corriander leaves
salt as per taste
butter/ghee/oil for frying the parathas
wheat flour dough ( regular aatta/chapati dough )
method :
mix together paneer,onions,green chillies,salt and corriander leaves.make lemon size balls out of the dough.roll out small puri shape and fill around 1 tbsp of paneer filling in the centre and seal the edges and make ball ,flatten the ball and roll out just like a chapati  and fry with oil or ghee or butter on hot tawa.serve hot with yoghurt or pickles.
sending this to jay's letz relishh- paneer event.

mughlai paratha

Mughlai parathas were introduced to me by my co-sister ,she made these heavy but lovely parathas which were loved by all our family members,these parathas are made up of plain flour but can also be made using normal regular wheat flour but definately the softness and taste will differ,the stuffing is of boiled and mashed potato and grated paneer which r main ingredients but is quite different from the usual aaloo panner paratha as the stuffing is placed on a gram flour ( besan ) pancakes which is unusual and thats the main key ingredient in these paratha.Sending this to jay's event letz relishh paneer.

ingredients for dough :
2 cups plain flour
salt to taste
1-2 tbsp sugar
2-3 tbsp oil
water as required to make a medium soft dough

ingredients for besan chillas :
1 cup besan
1/2 tsp carom seeds ( ajwain )
1-2 tsp red chilli pwd ( or as per taste )
salt as per taste
water as required to make a medium batter
ltl oil for frying chillas

ingredients for stuffing :
4-5 medium sized boiled and mashed potatoes
1 cup grated paneer
2-3 green chillies finely chopped
1 finely chopped onions
2 tsps garam masala pwd
salt to taste
a handful of chopped corriander leaves
lemon juice to taste.

method :
Mix the dough ingredients and make the dough,cover and keep for an hr.Mix the besan chilla ingrediants and make small/mini  (puri sized ) besan chillas and keep aside.Mix all the stuffing ingredients together and keep aside.For making parathas,divide and make mandarin size balls of the dough,roll out 1 ball into small chapati size , take one small besan chilla and apply stuffing on it one side and keep the chilla filled with stuffing side on the chapati and cover nicely from all the sides,roll into dry flour and make a paratha and fry well with ghee on tava /non stick pan and serve hot .