PUMPKIN PARATHA

Ingredients

3 Cups Whole wheat flour
1 cup grated pumpkin
2 tsp chopped fresh green coriander leaves
2 tsp sesame seeds
1 tsp ajowain seeds
2 tsp green chilli paste
1 tsp turmeric powder
2 tsp lime juice (optional)
Salt as per taste

method:

Combine all the ingredients in a bowl.

Pumpkin contains lots of water, so knead the dough in it.

Use more water if required and knead into a soft pliable dough.

Don’t keep the dough for long.
Immediately make small lime size balls of the dough.

Roll out each ball on a flat surface with a rolling pin into a circle.

Dust some wheat flour if required.

On a hot griddle/tava,

cook each paratha on both sides applying little oil on both sides.
Serve hot with curd

RAJMA CHEESE PARATHA

Ingredients for the dough :

1 cup whole wheat flour.

1/4 cup warm milk

salt to taste

Ingredients for the rajma filling:

1/4 cup red kidney beans (rajma), soaked overnight

1/2 cup onions, chopped

2 teaspoons grated ginger

1 large clove garlic, chopped

1 cup tomatoes, chopped

1/2 teaspoon turmeric powder (haldi)

1 teaspoon chilli powder

2 teaspoons coriander (dhania) powder

1/4 cup curds

1 tablespoon chopped coriander

1 teaspoon oil

salt to taste

Other ingredients:

2 to 3 spring onions (including greens), finely chopped

4 tablespoons grated cheese

2 tablespoons oil for cooking

Method for the dough:

1. Combine all the ingredients and knead into a soft dough using enough water.

2. Divide the dough into 4 equal portions.

3. Roll out each portion into a 200 mm. (8") diameter circle.

4. Cook each chapati lightly on both sides on a hot tava (griddle) and keep aside.

Method for the rajma filling:

1. Drain the kidney beans, add 2 cups of water and pressure cook for 4 to 5 whistles till the rajma is overcooked. You should be able to mash the rajma with your fingers.

2. Drain any excess liquid and discard.

3. Heat the oil in a non-stick pan, add the onions, ginger and garlic and sauté till the onions are light brown in colour.

4. Add the tomatoes, turmeric powder, chilli powder, coriander powder and salt and cook till the oil separates.

5. Add the cooked rajma and mix well.

6. Add the curds and continue cooking till the mixture is dry.

7. Add the coriander and mix well. Keep aside to cool slightly. Divide into 4 equal portions.

How to proceed:

1. Place one chapati on a dry surface and spread one portion of the rajma filing in the centre of the chapati.

2. Sprinkle some spring onions and 1 tablespoon of cheese.

3. Bring in all sides of the chapati towards the centre to enclose the filling and make a square paratha.

4. Seal the edges with a little water.

5. Repeat to make 3 more parathas.

6. Cook on both sides, using a little oil till the parathas are golden brown.

7. Serve hot.

MUGHLAI PARATHA

INGREDIENTS FOR THE STUFFING:

1/2 kg beef/mutton/chiken
2 tbsps cooking oil
1 tsp cumin seeds
2 medium-sized onions chopped fine
1 tbsp garlic paste
1 tbsp ginger paste
2 tbsps coriander powder
1 tbsp cumin powder
1 tbsp garam masala

Salt to taste
2 medium-sized tomatoes chopped fine
Juice of 1/2 a lime

Chopped coriander leaves.

METHOD FOR THE STUFFING:


Heat the oil in a wok or deep pan.
Add the cumin seeds and cook till they stop sizzling. Add the onions now. Fry till they turn a pale golden colour.
Add the ginger and garlic pastes and fry for 2 minutes.
Add the minced meat and fry for 5 minutes. Add all the spices - coriander, garam masala and cumin.Salt to taste.
Continue to brown the minced meat well.
Add the tomatoesand cook till they are soft.
Turn the fire off and add the lime juice. Mix well.
Add chopped coriander leaves.

INDGREDIANTS FOR THE DOUGH OF THE PARATHAS:


For the dough:
500 gms wholewheat flour
1 cup milk
Warm water
Salt to taste
For the filling:
500 gms of the stuffing.
3 eggs Ghee/ cooking oil for pan frying Parathas.

METHOD FOR THE PARATHAS:

In a large bowl, mix the flour and salt to taste. Add the milk a little at a time and knead.

Once the milk is used up, add water. Knead well to make a medium-soft, smooth dough. Wet your hand and rub all over the surface of the dough. Cover with a damp cloth and keep aside for 15 minutes.
Whisk the eggs with salt to taste and keep aside.
Divide the dough into equal-sized balls and then press flat. On a floured surface, roll a ball out into a 4" circle. Put a large spoonful of the stuffing in the center of the circle and fold edges of circle up to completely cover and seal the struffing inside. Pinch the folds to shut.
Gently press down on the filled ball to flatten it and then roll it, with very gentle pressure, into a 6" circle. Do this for as many Parathas as you want. The unused dough can be refrigerated and used later for upto 3 days. As you finish rolling out the Parathas, keep them aside (ready to fry) - place them one over the other with a sheet of plastic wrap in between each so they don't stick to each other.
Heat a griddle on a medium flame till hot. Put a Paratha on it. Cook till you see tiny bubbles appearing on the upper surface. Now flip.
Wait for bubbles to appear on the surface that is now on top. Grease this surface with a little ghee/ cooking oil and flip again.
Brush the surface now on top with some egg and flip again. Grease the other side and brush egg on it also. The Paratha is ready when the egg on both sides is cooked.

Serve hot with curd or chutney.

ALOO CARROT PARATHA

Ingredients:

For the stuffing:

2 big potatoes
2 carrots

2 green chilli
1/2 small onion

1/2 bunch coriander leaves
1tsp cumin seeds
1 tsp chopped garlic
1tsp salt
1tsp garam masala
1tsp oil

For the dough:

2 cups whole wheat flour

water(as required)

Method:

First in a bowl mix wheat flour and salt mix with water and knead.The shouldnot be sticky nor it should be dry.then coat it with oil.cover and keep aside.

Stuffing:

Boil peel and mash potatoes and carrots.
Add salt and garam masala.
Now in a frying pan take oil ,add cumin seeds,chopped garlic let them splutter ,add chopped onion and green chilli let them fry for a sec.
Now add the mashed potato and carrot mixture,fry it for min add coriander leaves.
let the mixture cool and make small lemon size balls.

Making Parathas:

Take the dough and spread it , make a cup shape folding the four side corners.
Now place the ball stuffing in it and cover the chapati by folding on all sides.
Now press the chapati and transver it on to tava on medium heat.let it fry on both sides apply butter,oil or ghee on both sides.serve hot with curd or chutney as per your wish.