Tag Archives: paratha

VEGETABLE CHEESE PARATHA

When you look in the fridge and find that you have a quarter cauliflower, 1 pepper and some coriander leaves, too little to make anything elaborate, you think of making a mixed vegetable paratha. To make it tastier for the kids why not add some cheese?? 🙂

This is what you’ll need

Wheat flour: 2 cups

Ajwain: 1/2tsp

Coloured pepper: 1 small (finely chopped)

Onion: 1/2 (finely chopped)

Cauliflower: 1/2 cup (grated)

Cheese: 3/4 cup

Green chillies: 3

Coriander leaves: 2tbsp (finely chopped)

Salt to taste

Oil to fry parathas

Let’s get cooking

1. Mix the flour and ajwain in a bowl. Add water and knead to a soft smooth dough. Keep aside.

2. Take the vegetables, coriander leaves, cheese and salt in another bowl and mix well.

3. To make the parathas, make small portions of the dough, roll out into small rounds, place a little bit of the filling in between, cover making sure the filling covered. Roll out into parathas.

4. Heat a tava and fry the parathas on both sides until nice and brown. Add oil as required.

5. Serve hot with any raita or pickle.

Approximate preparation and cooking time: 40 minutes

Serves: 4

 

 

CABBAGE PARATHA (SPICED CABBAGE PANCAKES)

Given a choice, my kids will always prefer chappatis, rotis, parathas over Rice and dal. In a way Parathas are a good way of getting your kid to eat almost any vegetable. Had to take my son to play a cricket match today and the most convenient snack I could think of carrying along were these cabbage parathas.

This is what you’ll need

Wheat flour: 3 cups

Cabbage: 1 1/2 cups (grated)

Onion: 1 (grated)

Yoghurt: 3tbsp

Chilli powder: 1tsp

Turmeric powder: 1/2tsp

Coriander powder: 1tsp

Ajwain (carom seeds): 1tsp

Coriander leaves: 2tbsp (finely chopped)

Salt to taste

Oil: To make the parathas.

Let’s get cooking

1. Mix all the ingredients in a bowl.

2. Add water, little by little to make a soft dough. (approximately 1 to 1 1/2 cups)

3. Roll out into round shapes with a rolling pin.

4. Heat a tawa ad fry the parathas until done and nicely brown on both sides.

5. Serve hot with pickle and yoghurt.

Approximate preparation and cooking time: 30 minutes

Serves: 4

ONION PARATHA

It’s the final day of the kids vacation and after all the feasting I thought of taking it easy cooking a simple lunch for them today. Luckily for me both my kids love parathas and it is the best way to get them to eat vegetables. Today however it was Onion Paratha.

This is what you’ll need

Wheat flour: 2 cups

Onion: 1 big

Chilli powder: 1tsp

Turmeric powder: ÂĽtsp

Yoghurt: 4 tbsp

Coriander leaves: Few

Salt to taste

Oil

Let’s get cooking

1. Chop the onions and coriander leaves finely. Mix all the ingredients in a big mixing bowl.

2. Knead to a firm dough with water.

3. Divide the dough into equal portions and roll out into parathas.

4. Serve with yoghurt or chunda.

Approximate preparation and cooking time: 30 minutes

Serves: 4

BREADA ROTTI (BREAD PARATHA)

I had heard of many Rottis, as they are called in konkani right from Biscuit rotti, sakhari rotti (sugar coated rotti) and teekh rotti, but Breada rotti was something very new to me. One of the many recipes that I learnt to make from my mom in law. Everybody at home relishes it! Made it for breakfast today after a very long time!!

This is what you’ll need

For the rotti

Plain flour: ½ cup

Wheat flour: 1 cup

Chilli powder: ÂĽtsp

Salt as required

For the filling 

Bread slices: 3

Onion: 1 medium

Chilli powder: 1tsp

Salt to taste

Oil as required

Let’s get cooking

1. Mix the plain flour and wheat flour together.

2. Add the salt and chilli powder. Knead to a dough and keep aside.

3. Chop the onions and the bread slices for the filling finely.

4. Mix the onion and bread mixture along with salt and chilli powder.

5. Divide the mixture into small balls.

6. Roll out the dough into 2 cm round and fill with 2tsps of the bread mixture.

7. Cover and roll out into puri sized rotis.

8. Heat a tava and cook the rotti on both sides with oil until nicely brown and done.

9. Serve hot on its own or with ketchup.

Approximate preparation and cooking time: 45 minutes

Serves: 4

EGG PARATHA

Another quick and easy breakfast/ brunch with Eggs. The regular bhurji stuffed in a paratha made an ideal dish. It was an instant hit with hubbie and the kids too.

This is what you’ll need

For the paratha:

Wheat flour: 3cups

Oil: 1tsp

Salt to taste

For the filling

Eggs: 3

Onion: 1 (big)

Tomato: 1

Green chillies: 2

Ginger garlic paste: 1/2tsp

Turmeric powder: 1/4tsp

Garam masala: 1/2tsp

Coriander leaves: 1tbsp (finely chopped)

Oil

Salt to taste

Let’s get cooking

1. Take the ingredients for the paratha and with required amount of water, knead to a soft dough. Keep aside.

2. For the filling, chop the onion, tomato and green chillies finely.

3. Beat the eggs with salt and keep aside.

4. Heat oil in a pan and saute the onions until transparent.

5. Add the green chillies along with the ginger garlic paste and fry for another minute.

6. Put in the dry powders and tomato. Cook until pulpy.

7. Add the coriander leaves and egg mixture little at a time beating well till it forms a dry mixture.

8. To make the egg paratha, roll out the dough, put 2 spoonfuls of the egg mixture cover and roll out again.

9. Heat a tawa and fry the paratha on both sides, until brown.

10. Serve hot with ketchup or yoghurt.

Approximate preparation and cooking time: 30 minutes

Serves: 4

 

 

 

LOLI (SINDHI ONION PARATHA)

This is what you’ll need

Wheat Flour: 1cup)

Onion: 1 (big)

Green chilli: 1

Coriander leaves: Few

Salt to Taste

Oil to roast loli.

Let’s get cooking

1. Chop the onion, green chilli and coriander leaves finely.

2. Mix all the chopped ingredients, and salt along with the flour in a bowl and knead to a soft dough with water.

3. Roll out into thick rounds and fry on a tava until done and nicely brown on both sides.

4. Serve with pickle or dahi (yoghurt)

Approximate preparation and cooking time: 30 minutes

Dietician’s Note

Even though some of its nutritive value is lost while milling whole wheat into flour, wheat flour is still a good source of vitamins, minerals and fibre as compared to flour.

 

 

 

SPRING ONION PARATHA

This is what you’ll need

Wheat flour: 2 cups

Gram flour: 1 cup

Spring onions: 250gms

Cumin seeds: 1tsp

Chilli powder: ½tsp

Garam masala: ½tsp

Dahi: 2tbsp

Salt to taste

Oil

Let’s get cooking

1. Chop the spring onions finely, along with the greens and keep aside.

2. Heat the oil in a pan season with the cumin seeds.

3. When they sputter, add the spring onions and sauté.

4. Add the powders along with the salt and fry for 2 mor eminutes. Remove from flame to cool.

5. Add the wheat flour, gram flour and the yoghurt. Mix and knead to a dough with water.

6. Roll out parathas and fry with oil on a hot tava.

7. Serve with yoghurt or pickle.

Dietician’s Note

This paratha is made with a cereal (wheat flour) pulse (gram flour) combination making it a very good source of protein.

Spring onions are known to reduce the levels of cholesterol and lower the blood
pressure, thus reducing the risk of coronary heart disease. They
also contain substances that prevent the formation of blood clots.

Spring onions contain a substance called quercitin, which is used against tumors.
That’s why eating them regularly reduces the risk for several types of cancer,
in particular colon cancer.

Good for diabetics, as spring onions are known to keep blood sugar levels under control. They are also very low in calories, hence good for those on weight reduction diets.

PALAK AND PANEER PARATHA (SPINACH/COTTAGE CHEESE FLATBREAD)

This is what you’ll need

Wheat flour: 2 cups

Spinach puree: 4tbsp

Paneer: 75gms

Chilli powder: ½tsp

Garam masala: ÂĽtsp

Yoghurt: 4 tbsp

Salt to taste

Oil

Let’s get cooking

1. Crumble the paneer and mix all the ingredients in a big mixing bowl.

2. Knead to a firm dough. Add water only if required.

3. Divide the dough into equal portions and roll out into parathas.

4. Serve with yoghurt or chunda.

Approximate preparation and cooking time: 1 hour

Dietician’s Note

Spinach is is a very nutrient dense food. It is low in calories and very high in vitamins, minerals.

It is an outstanding source of vitamins C and A which are antioxidants that help reduce free radical and keep cholesterol from oxidizing. Thus reducing the levels of bad cholesterol in the body. In addition, it has folate which is good for a healthy cardiovascular system, as well as magnesium, a mineral that helps to lower high blood pressure.

This green leafy vegetable is an excellent source of iron which is a component of hemoglobin, which carries oxygen to all body cells. Hence good for anaemics.

The combination with the paneer makes it rich in protein too.

 

ALOO PARATHA (POTATO FLAT BREAD)

A very popular breakfast prepared in North India is Aloo Paratha. My kids love parathas of all kind and it is an easy way to get them to eat all vegetables, especially because the stuffing for the paratha can be changed. Today it was aloo paratha and with that dollop of butter you just can’t resist it!!

This is what you’ll need

Wheat flour: 3 cups

Potatoes: 3

Chilli powder: ½tsp

Cumin powder: 1tsp

Amchur: 1/2tsp

Green chillies: 3 (finely chopped)

Coriander leaves: Few (finely chopped)

Lemon juice: 1tsp

Salt to taste

Oil

Let’s get cooking

1. Boil the potatoes. Peel, grate and keep aside.

2. Take the flour in a big mixing bowl. Knead well.

3. In a pan add a little oil along with the chilli powder,cumin powder, chopped coriander leaves, green chillies and salt. Fry for a minute. Add the potato and amchur. Mix well and remove from flame.

4. Divide into equal sized portions both the dough and the potato mixture.(around 6-8)

5. Roll out the dough into a medium sized circle, fill it with the potato mixture and seal well. Roll out again. Fry with oil on both sides until done.

6. Serve hot with a dollop of butter on top, along with yoghurt and pickle.

Approximate preparation and cooking time: 40 minutes

Serves: 4

Related Posts Plugin for WordPress, Blogger...