PALAK PARATHA

PALAK(SPINACH) PARATHA


Ingredients:
palak-a few leaves(cleaned and chopped),
atta(wheat flour)-2 cups,
chilly powder-1tsp,
turmeric powder-1/4 tsp,
jeera powder-1/2 tsp,
ghee for frying parathas,
salt to taste.



Method:
Cook the spinach in little water without lid. Retain the green colour.
Strain water.
This water can be used while kneading the flour.
Mix all the condiments and the cooked palak.
Add the mix to the atta and knead to a soft dough, using the strained palak water.
Keep aside for half an hour.
Make balls out of the dough and roll into thick chappathis.
Roast one side and flip it.
Again flip it, apply little ghee and roast again.
Again turn it and apply ghee and roast till the paratha is cooked on both sides uniformly.
Continue  the process till all parathas are done.
These parathas can be served with any kind of curry  or pickle.

LAACHHA PARATHA

 LAACHHA PARATHA

This is one variety of paratha.Tastes good.


Ingredients:
atta(wheat flour)-200gms,
salt to taste,
ghee-as required for frying parathas.



Method:
Mix atta and salt and knead to get a soft dough.Keep aside for an hour.
Make 8 balls out of it.
Make chappatis out of the balls.
On rolling the chapathis,  apply ghee uniformly on one and place another chappati on the top. Again apply ghee on top of the second chapathi, place another chapathi on the second one. Continue the process till a set of 4 chapathis is made.
Roll the set of 4 chapathis to a cylindrical shape, cut the rolled chapathis cross-wise to 4 pieces.
Press and roll each cut-piece to make chappatis, slightly thicker than the normal ones(parathas).
Roast each paratha on the tawa, using ghee. Cook both sides.
While roasting, press it lightly, so that the parathas(called lachas) are cooked well.
Repeat the process with the rest of the 4 balls.
Totally 8 lachas can be prepared with the above ingredients.
Serve hot with any kind of vegetable curry.

METHI PARATHA

METHI PARATHA(Fenugreek Leaf Paratha)


Ingredients:
atta(wheat flour)-2 cups,
methi leaves-1 cup(only leaves washed and shredded),
chilly powder-1 tsp,
turmeric powder-1/4 tsp,
hing-a pinch,
jeera powder-1/2 tsp,
salt to taste,
oil-1 tsp,
ghee for frying parathas.


Method:
Knead the atta along with the other condiments, oil, salt and methi leaves and keep it for an hour.
Make small balls.
Roll each ball to thin chappathi shape.
Heat pan and keep on the medium flame.
Note:
1/2 tsp of yeast mixed with 1 tbsp of warm water can be a substitute to yogurt and baking powder.
First roast both sides of the paratha to light brown.
Sprinkle ghee around and fry till they are properly done(soft, but cooked right) .
Can be served with pickle, sauce, chunda or chutney.

THEPLA(TYPE OF PARATHA)

THEPLA

Thepla is made with wheat atta and besan mixed together. It  is a variety of masala paratha and is a Gujarati cuisine. It tastes very good.

Ingredients:

wheat atta-2cups
besan-1 cup,
chilli powder-1 tsp,
turmeric powder-1/4 tsp,
jeera powder-1 tsp,
pepper powder-1/4 tsp,
sugar-2 tsps,
salt-1tsp,
oil-1 tbsps,
methi leaves-2 tbsps,_(cleanead and finely chopped)(optional)
ghee for frying thepla.

THEPLA

Method:
Mix all items except ghee.
Knead it to a soft dough, using just sufficient water.
Keep aside for an hour.
Make small balls and roll them into thin rotis(theplas).
Heat the roti pan and roast them one by one, using ghee.
First, cook the theplas little on both sides.
Apply ghee on both sides.
Roast both sides again after applying the ghee, to light brown.
Can be served with pickles, chutney or chunda.

Alu Paratha

Stuffed parathas can be made in many ways and with many kinds of vegetables. The above paratha is one of such item.

Ingredients:
atta(wheat flour)-3 cups,
Potato(cooked and mashed)-1 cup,
onion chopped-1/2 cup(optional),
chilli powder-1/2 tsp,
turmeric powder-1/4 tsp,
jeera powder-1/2 tsp,
pepper powder-1/4 tsp,
salt to taste,
oil-2 tsps and
ghee for roasting parathas.

ghee for roasting parathas.

ALU PARATHA

Method:
Heat oil in a pan and fry the chopped onions to golden brown.
Put off the flame and add all the powders, cooked and mashed potato and salt and mix well(potato stuffing).
Knead atta to have smooth dough. Apply little ghee and knead again to make it more soft.
Make small balls out of it.
Roll one ball to make a round puri shape.
Keep 2 tsps full of the  potato stuffing on the puri.
Make another puri and place it on the top of the stuffing.
Press with hands and seal it all around. It should be done carefully to ensure a properly sealed stuffing without any cracks forming.
Roll it slowly to form a thick chappathi.
Heat the chappathi pan and bring it to medium flame.
Put the paratha on the pan and cook for a minute and turn it to the other side.
Cook the other side also for a minute.
Turn again and sprinkle a little ghee all around and again cook a little.
Turn to the other side and sprinkle a little ghee and fry a little.
Paratha is ready. Transfer it to a plate.
Continue the process till all the dough/stuffing is done.
These parathas can be served with pickles, chundha, sauce or any other spicy chutney.

GOBHI PARATHA

GOBHI PARATHA

This is a a stuffed paratha made with cauliflower. This is an ideal dish to be given to the children in their school lunch box.The preparaion is very easy.
Ingredients:
atta(wheat flour)-2 cups,
cauliflower(cleaned, dried and grated)-2 cups,
chilli powder-1 tsp,
turmeric powder-1/4 tsp,
jeera powder-1 tsp,
garam masala powder-1/2 tsp,
salt to taste and
ghee for cooking parathas.
Method:
Knead the atta using a pinch of salt and water. Apply little ghee and keep aside for an hour.
Mix the grated flower with the masala powder, other condiments and salt(to form the stuffing).
Make small balls from the dough.
Roll one ball to puri shape.
Keep a tablespoon full of the stuffing on it. Make another puri and keep on top of it.
Seal all around by pressing with fingers.
Roll it to form a thick chappathi shape.
Do it craefully to ensure that the stuffing does not come out and no cracks are formed.
Heat the chappathi pan.
Put the paratha on it and cook a little. Turn the side and again cook a little.
Again, turn the side and sprinkle a little ghee all around.
Turn it again and sprinkle a little ghee all around.
Cook the paratha till it gets a light brown shade  on both sides.

This paratha can be served with pickles, sauce or chunda.

 

PLAIN PARATHA

PLAIN PARATHA



Paratha is made from wheat atta and using a little more ghee than for the ordinary rotis. Parathas can be made in different ways and with different ingredients. One of them is the plain paratha and is explained below.
Ingredients:
atta(wheat flour)-2 cups,
salt- a pinch and
Ghee/vanaspati-as required.

Method:
Knead the atta with salt and just enough quantity of water to make a soft dough.
Apply little ghee and keep aside for 30 mts.
Make small balls out of it.
Make roti out of each ball.
Apply ghee on it and fold it to make a triangular shape. Roll it again(It will be a triangular shaped chappathi).
Heat the chappathi tawa on a medium flame and put the chappathi over it.
Fry a little. Turn it to the other side. Fry again a little.
Turn again and apply little ghee on one side.Turn the side and apply ghee again.
Press it lightly with the laddle to see that the paratha is cooked uniformly. Fry both sides like this.
Continue the process with rest of  the balls.
These parathas can be served with a curry, either dry or with gravy.

CHAPATHI/ROTI(PHULKA)

CHAPATHI/ROTI(PHULKA)


This is one of the simplest preparations of  chapathi/roti. It does not need much effort. As ghee is not used much, it goes as a part of the normal meals.
Ingredients:
wheat flour(atta)-2 cups,
salt-a pinch and
ghee-2 tsps(optional)

PHULKA

Method:
Knead the atta adding salt and the required quantity of water to make a soft dough.
Keep it aside for 30 mts/1 hour.
Make small lemon size balls out of it.
Keep the roti tawa on the stove with a medium flame.
Roll the chapathis  one by one.
Put one roti on the tawa, cook one side a little.
Turn it to the other side and roast it again a little.
Remove the tawa from the stove with one hand with one pair of tongs, raise the flame to high and roast the roti directly on the flame, using another lighter tong.
As soon as the roti gets puffed on one side, turn it over and cook the other side also.
The roasting is a fast process . Hence care should be taken to see that the roti does not get burnt.
When one roti is finished, bring the flame again to medium, lower the tawa on the flame and continue the process till all the rotis are made.
As an option, a few drops of ghee can be applied on the surface of each roti, as soon as it is done, to ensure that it remains soft for a longer time.