Besan paratha

Ingredients

1 cup gram flour

1 cup wheat flour

Salt to taste

1 finely chopped onion

Bit of asafoetida

1/2 tsp red chilli powder (or 1 finely chopped green chilli)

Finely chopped coriander leaves

Oil to cook

Mix all ingredients except oil with little water to make a soft dough. Keep aside for 10-15 minutes. Make balls of it and roll into parathas by dusting little wheat flour.

Cook on a hot tava with little oil till brown spots appear on both sides. Serve hot with pickles and curd

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Kuttu Singhara Alu paratha

Kuttu and Singhara atta are very easily available in North India during Navratris as it is normally consumed during fasting.

Ingredients

1 cup kuttu atta (Buckwheat flour)

1 cup singhara atta (water chestnut flour)

Salt to taste

2 boiled and mashed potatoes

1 medium sized onion chopped finely

1 green chilli finely chopped

Finely chopped coriander leaves

Oil/ghee

Mix all the ingredients except oil. Add little water as required to make a dough.

Make balls and flatten it on a greased sheet. Cook it on a hot tava with little oil/ghee as required till brown spots appear on both sides.

Serve hot with curds.

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Alu methi paratha

This is not a stuffed paratha and can be easily made.

Ingredients

2 cups wheat flour

1 cup cleaned and chopped methi leaves

2 boiled and mashed potatoes

Salt to taste

1 tsp red chilli powder

1 tsp garam masala powder

1/2 tsp amchur/dry mango powder

Finely chopped coriander leaves

Oil/ghee

Mix all the ingredients except oil with water to make a soft dough. Keep covered for 10 minutes. Make balls and roll into thick chapatis.

Cook on hot tava with oil/ghee till brown spots appear on both sides. Serve hot with butter, curds and pickle.

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Methi layered paratha

Ingredients

2 cups wheat flour

Salt to taste

1 cup cleaned and chopped methi (fenugreek leaves)

Oil as required

Make a soft dough of wheat flour, salt, methi leaves and water. Remember not to cut the methi leaves in advance as it turns out bitter. Keep aside for 1/2 hour. Make medium sized balls of it.

Dust with flour and roll into chapati. Apply a little oil/ghee and sprinkle some flour over it. Fold it into half and then once again apply oil and sprinkle flour. Fold once more into half to get a triangle. Dust with flour and roll it into a triangle paratha.

Cook on hot tava with oil/ghee as required till you get brown spots on both sides. Repeat for rest of the dough.

Serve hot with side dish of your choice.

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Alu palak paratha

Just 4 more days to go for the WYF: Specialty food event..Pls rush in your entries

Ingredients

For dough-

2 cups wheat flour

Salt to taste

For filling-

2 boiled and mashed potatoes

2 cups cleaned and chopped palak (spinach)

Salt to taste

1/2 tsp turmeric powder

1/2 tsp red chilli powder

Bit of thymol seeds(ajwain)

1/2 tsp garam masala powder

Finely chopped coriander leaves

Oil/ghee as required

Make a soft dough of wheat flour, salt and water. Keep aside for 1/2 hr.

Heat the palak by sprinkling some water to make it soft. (dont add more water- it should be dry) Cool and add rest of the ingredients and mix well. Make medium sized balls of it.

Make balls of the dough. Roll into thick poori, place the stuffing inside and cover with dough from all sides. Dust with flour and roll again into thick paratha ensuring the filling doesnt come out.

Cook on hot tava with little oil/ghee till brown spots appear on both sides..Serve hot with curds and pickle

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Kuttu (Buckwheat) paratha

Ingredients

2 cups buckwheat flour/kuttu atta

2 medium boiled and mashed potatoes

Salt to taste

Oil/ghee as required

Make a soft dough of the flour, potatoes and salt. Let it stay covered for 1/2 hour. Make balls and roll them into thick parathas. Cook on hot tava with oil/ghee till brown spots appear on both sides.

Serve hot with spicy side dish.

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Urad dal paratha

Ingredients

Dough as in urad dal poori
Ghee
Ajwain/thymol seeds

Make balls of the dough. Roll out a ball into thick roti, spread little ghee and then spread thymol seeds. Fold like paper fan, twist and roll into a round. Press and roll slightly like laccha paratha. Cook on hot tava with little oil/ghee till brown spots appear on both sides and it is well cooked.

Serve hot with spicy side dish.

Reposting Chocolate Milkshake with icecream for CFK:Chocolate event started by Sharmi and guest hosted by Hema

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Channa dal paratha

Simple Indian food is glad to introduce two new series about food bloggers shortly.

The first one would be about successful and popular food bloggers who would be sharing lots of information about themselves and their blogs.

The second one would be to introduce new bloggers (those blogging from Jan '09) and promote their blogs through Simple Indian Food.

Food bloggers interested in promoting their blogs, please mail me a short description about your blog, the cuisine you specialize and your objective in blogging to easycrafts@gmail.com

Ingredients

2 cups wheat flour

Salt to taste

Oil

For stuffing-

1 cup bengalgram dal (soaked for 3 hrs)

Salt to taste

Finely chopped coriander leaves

1 finely chopped onion

1/2 tsp turmeric powder

1/2 tsp red chilli powder

1/2 tsp garam masala powder

Make a soft dough of flour, salt and water. Keep covered for atleast 1/2 hour.

Cook the bengalgram dal with just enough water till soft. Cool and grind it coarsely. Heat 1 tsp oil, add the onions, dal paste, salt, red chilli powder, turmeric powder and garam masala powder and mix well. Cook for 2-3 minutes. Add finely chopped coriander leaves. Cool and make balls of it.

Make balls of the dough. Roll out into a thick poori, place the stuffing in the center and cover it with the dough from all sides. Dust with some flour and roll out into thick parathas. Cook on hot tava with oil/ghee as required till brown spots appear and cooked on both sides.

Serve hot with curd and pickles.

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Rajma Paratha

Ingredients

2 cups cooked and mashed rajma (kidney beans)
Salt to taste
1/2 tsp turmeric powder
1/2 tsp red chilli powder
Finely chopped coriander leaves
1/2 tsp garam masala powder
2 cups wheat flour
Oil/Ghee as required

Make a soft dough of flour, salt and water and keep covered for 1/2 hour.

Heat 1 tsp oil, add turmeric powder and mashed rajma. Add salt, red chilli powder and garam masala powder and mix well for 2 minutes. Cool and add coriander leaves. Make small balls of it.

Make balls of the flour dough. Roll a ball into a thick poori, place the stuffing in the center

Now cover well with the dough from the corners. Dust with flour and roll into thick parathas.

Cook on hot tava with oil/ghee as required.

Serve hot with curd/pickle.

Sending it over to RV and Sudheshna for the event "Theme of the month-Pregnancy"

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Corn Paratha

Guest author: Gauri Naik

This is a very delicious and nutrional breakfast. I cook this most of the times as my family prefers this breakfast and its their favourite. Here goes the recipe.

Ingredients
1 cup cut corn
1 boiled potato
1/2 tsp red chilli powder
pinch of turmeric powder
salt and sugar as per taste
1/3 tsp white roasted sesame seeds
1/3 cup coriander leaves
1 cup wheat flour
Ghee for frying the parantha

Cook corn and grind it coarsely in the mixie. Now mash the potato. Mix the mashed potato and coarsely ground corn. Add red chillie powder, turmeric powder, salt, sugar, white roasted sesame seeds and coriander leaves. Mix all these ingredients well with the corn and potato. Now add the wheat flour till you get a chapati dough consistency. Now make round balls and roll into small paranthas.

Heat the chapathi tava and fry the paranthas with ghee on both the sides till brown spots occur on both the sides.

Sever the paranthas hot with butter or curds

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Mughlai paratha

Ingredients

1 cup wheat flour
1 cup all purpose flour
1/4 cup roasted rava
1/4 tsp baking powder
Salt to taste
1/2 cup beaten curd
2 tsp oil
Ghee as required
2 tsp cumin seeds

Make a soft dough of the ingredients except cumin seeds and ghee. Use lukewarm water to make the dough. Keep aside for one hour. Make medium sized balls of it.

Roll the balls into thick chapati, spread ghee and sprinkle some cumin seeds over it. Cut it from the center and roll it like a cone. Press it to get a round shape. Now roll this into thick paratha and cook on hot tava without any ghee. Repeat for rest of the dough.

Before serving, heat 1 tbsp ghee in the tava and fry the parathas on both sides..Add more ghee as required to fry all the parathas.

Serve hot with side dish of your choice.

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Onion cheese paratha

Ingredients

1 cup wheat flour
Salt to taste
2 onions chopped finely
1/2 cup grated cheese
Finely chopped coriander leaves
1 green chilli finely chopped

Make a soft dough of wheat flour, salt and water and keep covered under a wet cloth for 1/2 hour. Make medium sized balls of it.

Mix the onions, cheese, bit of salt, green chillies and coriander leaves.

Roll out the dough into a thick chapati. Place the filling of onion and cheese in it and fold it from sides like a square.

Now dust it with some flour and roll out slowly into a square paratha.

Cook on hot tava with some oil or ghee till done on both sides and brown spots appear.

Serve hot with pickle/curds.

It would be divine to have hot cheesy parathas on a rainy/cold day..Sending these over to Shanthi for her Lovely winter recipes event..

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Onion stuffed paratha

Ingredients

2 onions chopped very finely
Salt to taste
1 tsp red chilli powder
Finely chopped coriander leaves
1 cup wheat flour
Oil/ghee

Make a soft dough of wheat flour, salt and water and keep covered for 1/2 hour. Make medium balls of it.

Mix the onions, salt, red chilli powder and coriander leaves and leave it for five minutes. Squeeze out all the water from it.

Make thick pooris from the dough and place the onion stuffing in between and cover with dough from all sides. Dust with flour and roll out into thick parathas. Cook on hot tava with oil/butter/ghee.

Serve hot with pickle/curds.
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Moong dal paratha

Ingredients

1 cup wheat flour
Salt to taste
1 cup green gram dal (moong dal)soaked in water for 2 hours
1 tsp garam masala powder
Finely chopped coriander leaves
Finely chopped green chillies

Make a soft dough of wheat flour, salt and water and keep covered for 1/2 hour.

Drain out the water from the dal and grind coarsely. Add salt, garam masala powder, green chillies and coriander leaves. Mix well and make small balls of it.

Make medium balls of the dough and roll out into thick poori. Place the stuffing in the center and cover with dough from all sides. Dust with flour and roll out again into thick parathas. Cook on hot tava with oil/ghee till brown spots appear on both sides.

Serve hot with pickle/curds.
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Mooli Paratha

Ingredients

2 cups wheat flour
Salt to taste
2-3 white raddish
1/2 tsp green chilli paste
1/2 tsp garam masala powder
1/2 tsp turmeric powder
1/2 tsp red chilli powder
A bit of amchur powder
Finely chopped coriander leaves
A bit of cumin seeds powder
Oil/Ghee

Make a soft dough of wheat flour, salt and water and keep it covered for 1/2 hour.

Peel out the skin of the raddish and grate it finely. Add salt to it and let it stay covered for 10 to 15 minutes. Now squeeze out the excess water of the raddish to make it dry. Add green chilli paste, garam masala powder, turmeric powder, red chilli powder, amchur powder, cumin seeds powder and coriander leaves. Mix well and make small balls of it.

Make balls of the dough and roll out into thick poori. Place the filling in the center and cover it from all sides with the dough. Dust it with some flour and roll out into thick parathas. Cook on hot tava with some oil/ghee till brown spots appear on both sides. Serve hot with curds/pickle.
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Aloo Methi Paratha

These parathas are inspired from Sia's version at her blog Monsoon spice.

Ingredients

1 cup methi/fenugreek leaves (cleaned and chopped)
1/4 kg boiled potatoes
Salt to taste
1/2 tsp turmeric powder
1/4 tsp red chilli powder
1/2 tsp garam masala powder
A bit of amchur powder
Bit of ajwain
Finely chopped coriander leaves
Oil
2 cups wheat flour

Make a soft dough of wheat flour, salt and water and keep covered for 1/2 hour.

Mash the potatoes, add methi leaves, salt, turmeric powder, red chilli powder, ajwain, garam masala powder, amchur powder, coriander leaves and mix well. Make medium sized balls of it.

Make balls of the dough. Roll out a ball into thick poori, place the filling inside and cover it well with the dough. Dust it with some wheat flour and roll out into thick parathas without letting out the stuffing.

Cook it on hot tava with oil/ghee till brown spots appear on both sides. Serve hot with curds/pickle.
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Oats Paratha

Inspired from Sumathi's version at Chutney's with some changes to suit our tastes.

Ingredients

1 cup powdered oats
2 cups wheat flour
Salt to taste
1/2 tsp ginger paste
1/2 tsp green chilli sauce
1 grated carrot
1/2 cup chopped spinach
Finely chopped coriander leaves
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1/2 tsp garam masala powder
Bit of amchur powder
Oil/ghee
Milk

Make a soft dough of all the ingredients except oil. Keep covered for 10 minutes. Make small balls of it.

Roll out into thick parathas and cook on hot tava with some oil and ghee till brown spots appear on both sides.

Serve hot.

Oats Paratha and all the other recipes made from

Ragi

Ragi Idli
Ragi Dosa
Ragi sevai
Ragi Paniyaram
Ragi Kodubale
Ragi Rotti

Oatmeal

Oats vadai
Ragi Oatmeal soya dosa
Oats Dosa

Broken Wheat

Broken Wheat bisibela bhath
Broken wheat upma with veggies
Broken wheat pongal

Bittergourd

Bittergourd fry
Bittergourd cooked in tamarind

Leafy vegetables

Spinach rotis
Greens with dal

Kidney beans and soya beans

Rajma chawal
Rajma Aloo
Soya bean channa masala

go to Sangeeth's Eat Healthy : Fight Diabetes event

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Malai Paratha

This is inspired from Notyet100's Malai paratha recipe

Ingredients

2 cups wheat flour
Salt as per taste
1/4 tsp ajwain powder
4 tbsp fresh and thick cream.

Make a soft dough of wheat flour, salt and ajwain with water. Keep covered for 1/2 hour. Make medium sized balls of it.

Roll out the ball into a thick chapati. Spread some thick cream in the center and fold it into half. Close the corners well by pressing it. Spread a drop of oil over the semi-circle and fold it again into half. Dust some flour over it and roll out into thick paratha trying to hold the triangle shape.

Cook with some oil/ghee on hot tava till brown spots appear on both sides.

Serve hot with curds/pickle.
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Triangle Paratha

Ingredients

2 cups flour
Salt to taste
Oil

Make a soft dough of flour, salt and water and keep covered for 1/2 hour.

Make medium balls of it and roll out one ball into a thick chapati. Apply some oil or ghee all over it and fold it into half. Apply some more oil/ghee and again fold it into half to get a cone shape. Now, dip this in flour and roll it out into thick paratha trying to maintain the triangle shape.

Cook on hot tava with oil/ghee till both sides are well cooked and there are brown spots on it.

Serve hot with side dish of your choice.

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Dal Palak Paratha

This is a leftover special dish.

Ingredients

Leftover dal palak (recipe for dal palak here)
Salt to taste
Wheat flour
Oil/ghee
2 tsp rice flour

Make a thin paste of rice flour and add it to the dal palak. Cook on low flame to make the dal thicker. Once it gets thick, switch off the gas and let it cool.

Add a little more salt to it as required for the flour. Keep adding little by little flour to the dal to make it into a dough with consistency as for rotis.

Roll out into thick parathas and cook on hot tava with oil/ghee till brown spots appear on both sides.

Serve hot.

Sending this over to the Original recipes event hosted by Culinarty blog.

Priya of 365 days of Pure Vegetarian blog considers me worth the Inspiration Award..Thanks a ton


I would like to pass on this award to the first few bloggers whom I met among food bloggers..

Asha
Shilpa
Happy Cook
Archana

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