Archive | Paratha RSS feed for this section

Fenugreek Leaves Parata

12 Jan

methi_paratha
Menthi Kura Paratha.

Fenugreek leaves / methi is wilted in oil with green chiles, garlic and cumin seeds. The wilted fenugreek leaves are mixed with the wheat flour and made into a soft dough. The dough is rested for sometime and is rolled out into thin parata. The paratha is then fried on flat pan till golden brown in color.
Makes: around 2 Fenugreek Leaves Parata.

Ingredients:

Wheat Flour 3/4 Cup
Fenugreek Leaves 1 Cup Packed
Green Chiles 1 – 2
Garlic 1 Clove
Curry Leaves 4
Cumin Seeds 1/4 tssp
Salt to taste
Oil 1 tsp + as Required

Method of preparation:

Remove stems, wash and finely chop green chiles.
Peel and mince the garlic clove.
Separate fenugreek leaves and wash them under fresh water and strain the leaves.

Heat a tsp of oil in a pan, add cumin seeds.
When cumin seeds start to change color or splutter, add green chiles, garlic and curry leaves.
Fry briefly and stir in fenugreek leaves.
Wash and tear the curry leaves.
Fry till fenugreek leaves wilt and remove the mixture onto a mixing bowl.

In to the mixing bowl with fenugreek leaves mixture, add wheat flour and salt.
Knead wheat flour into somewhat soft dough using enough water.
Keep the dough covered with a damp cloth or plastic wrap for half an hour.

Divide the dough into two portions
Dust some wheat flour and roll out each ball into thin disks and keep aside.
Smear few drops of oil with the help of a spoon on the rolled out circular disk and close to form a semi circle.

Spread few more drops of oil on the semi circle and close it into a triangle.
Press lightly, dust some wheat flour and roll the triangular shaped dough into somewhat thin parata.
Repeat the same with the other portion of wheat dough.

Heat a flat pan on medium – high heat.
When pan gets hot, place one rolled out fenugreek parata at a time.
Fry on one side till brown spots appear and turn on other side and pour a quarter tsp of oil (if using) around the parata.
When you see brown spots on the other side, remove from heat and place in a closed container to keep them soft.
Repeat the same with remaining rolled out parata.
Serve fenugreek parata with your choice of raita.
Notes: Adjust the thickness of the paratha according to your preference.

Suggestions: If the paratha is not cooked properly, put it back on low heat and cook till its done.
Variations: You can also add fresh fenugreek leaves to the wheat flour mixture.
Other Names: Fenugreek Leaves Parata, Menthi Kura Paratha.

Mixed Vegetable Paratha

25 Dec

mixed_vegetable_paratha
Mixed Vegetable Paratha.

Mixed vegetables like potato, peas, carrots, bell pepper, beans are cooked till soft. They are then mashed together with spices and herbs. The mixture is then stuffed into wheat dough and rolled out into thick parathas. The mixed vegetable paratha is cooked on flat pan until its golden brown on both sides.
Makes: 3 – 4 Mixed Vegetable Paratha.

Ingredients:

Wheat Flour 1 1/2 Cups
Potato 1
Mixed Vegetables (Peas, Carrots, Bell Pepper, Beans..) 1 Cup
Green Chiles 1 – 2
Ginger Garlic Paste 1/2 tsp
Garam Masala 1/2 tsp
Cilantro Few Sprigs
Salt to taste
Oil as Required

Method of preparation:

Remove stems, wash and finely chop the green chiles.
Wash and finely chop the cilantro leaves.
Wash and halve the potato.
Wash, clean and peel the mixed vegetables if required.
Finely chop the mixed vegetables or grate them using thick side of the grater.
Cook the vegetables in salted water till just soft but not mushy.
Alternatively, use a microwave to cook the vegetables just enough.
If making a large batch, you can use pressure cooker to cook everything together.

Boil a cup of water, add halved potato.
Boil till potato turns soft.
Cool to room temperature, peel and mash the potato.

Add these mixed vegetables in a bowl with mashed potato.
Add green chiles, ginger garlic paste, garam masala, cilantro and salt.
Mash everything well and divide the portion into 3 – 4 portions.

Knead wheat flour into somewhat tight dough with few pinches of salt using enough fresh water.
Keep the dough covered with wet kitchen towel for half an hour.
Divide the dough into 3 – 4 portions.

Take each portion of wheat dough, press it a little to form a small disk.
Take around 3 tbsps of the vegetable mixture and place it on the disk.
Now bring together the edges of the dough and press it to form a ball.
Carefully knead each dough ball into around 7 inch diameter disc with help of a rolling pin.
Repeat the same with remaining wheat dough portions.

Heat a flat griddle on medium heat, brush half a tsp of oil all over the griddle.
Place the paratha on hot griddle and let it turn golden brown.
Add quarter tsp of oil on uncooked side and turn it over to let it cook.
When both sides are cooked properly, remove mixed vegetable paratha onto a plate.
Repeat the same with remaining rolled out parathas.
Serve hot mixed vegetable paratha with any raita of your choice.
Notes: Adjust the thickness of the paratha according to your preference.

Suggestions: If the paratha is not cooked properly, put it back on low heat and cook till its done. If the stuffing tends to come out while rolling the dough, apply a thin patch of wheat dough to cover. Or make sure to stuff just enough stuffing so it doesn’t come out.
Variations: Your choice of vegetables or leftover vegetables can be added while making the stuffing.
Other Names: Mixed Vegetable Paratha, Mixed Vegetable Parata.

Horse Gram Parata

11 Oct

ulavala_parata
Ulavala Paratha.

Horse gram / ulavalu / kulthi is soaked overnight and cooked in enough water till soft but not mushy. The cooked horse gram is then ground into paste and tempered with spices. It is then stuffed and rolled out into parata. Serve horse gram parata with any raita of your choice.
Makes: around 3 Horse Gram Parata.

Ingredients:

Horse Gram 3/4 Cup
Wheat Flour 1 1/2 Cups
Green Chiles 2 – 4
Red Chili Powder few Pinches
Salt to taste
Oil as Required

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Asafoetida a pinch
Curry Leaves 4
Oil 1 tsp

Method of preparation:

Wash and soak the horse gram in enough water overnight.
Next day refresh the water and pressure cook in around 2 cups of water for 4 – 5 whistles.
Strain the cooked horse gram and reserve the liquid.

Grind the horse gram into paste with enough salt.
Make sure not to add extra water until necessary.

Remove stems, wash and finely chop the green chiles.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped green chiles.
Stir in ground horse gram, turmeric powder and red chili powder.
Mix well, adjust the seasonings and remove from heat.

In a mixing bowl, mix together wheat flour, some of the reserved horse gram water and salt.
Knead the dough into soft and nonsticky mixture.
Keep the dough covered with wet kitchen towel for half an hour.

Divide the dough into 3 – 4 portions.
Take each portion of wheat dough, press it a little to form a small disk.
Take around 3 tbsps of the prepared horse gram mixture and place it on the disk.
Now bring together the edges of the dough and press it to form a ball.

Carefully knead each dough ball into around 7 inch diameter disc with help of a rolling pin.
Repeat the same with remaining wheat dough portions.

Heat a flat griddle on medium heat, brush quarter tsp of oil all over the griddle.
Place the paratha on hot griddle and let it turn golden brown.
Add around quarter tsp of oil on uncooked side and turn it over to let it cook.
When both sides cook with brown spots, remove horse gram paratha onto a plate.
Repeat the same with remaining rolled out parathas.
Serve horse gram paratha with mango pickle and with any raita of your choice.
Notes: Make sure to cook the stuffing until most of the moisture is gone.

Suggestions: If the paratha is not cooked properly, put it back on low heat and cook till its done. If the stuffing tends to come out while rolling the dough, apply a thin patch of wheat dough to cover. Or make sure to stuff just enough stuffing so it doesn’t come out.
Variations: Finely chopped onion and cilantro can also be added to the horse gram mixture while preparing the stuffing.
Other Names: Horse Gram Parata, Ulavala Paratha, Kulthi Parata.

Besan Paratha

23 Jun

besan_paratha
Besan Paratha.

For besan paratha, besan is briefly fried in tempered oil along with onion and spices. The fried besan is made into balls and stuffed in wheat dough and rolled out into thick parathas. The besan paratha is cooked on flat pan until its golden brown in color. Serve besan paratha with plain yogurt.
Makes: around 3 Besan Paratha.

Ingredients:

Wheat Flour 1 1/2 Cups
Besan 1/2 – 3/4 Cup
Onion 1 Small
Green Chiles 1
Lemon Juice 1 tbsp
Red Chile Powder 1/4 tsp
Mustard Seeds 1/8 tsp
Cumin Seeds 1/4 tsp
Turmeric Powder a Pinch
Asafoetida a Pinch
Cilantro few Sprigs
Sugar a big Pinch
Salt to taste
Oil as required

Method of preparation:

Remove stems and wash the green chiles.
Peel and finely chop the onion.
Wash and finely chop the cilantro.

Knead wheat flour into somewhat tight dough with few pinches of salt using enough fresh water.
Keep the dough covered with wet kitchen towel for half an hour.
Divide the dough into 3 – 4 portions.

Heat a tsp of oil in a pan on medium flame, add mustard seeds and cumin seeds.
When mustard seeds start spluttering, add asafoetida, green chiles and onion.
Once onion turns light brown around the edges, add turmeric, red chili powder sugar and salt.
Immediately add besan and lower the flame.
Fry on low flame till aromatic or till besan changes to dark golden color and stir in cilantro.
Cool the besan mixture to room temperature, stir in lemon juice and few drops of water if necessary to make the mixture into a ball.
Make 3 – 4 balls out of the besan mixture and keep aside.

Take each portion of wheat dough, press it a little to form a small disk.
Take a besan mixture ball and place it on the disk.
Now bring together the edges of the dough and press them together to form a ball.
Carefully knead each dough ball into around 7 inch diameter disc with help of a rolling pin.
Repeat the same with remaining wheat dough portions.

Heat a flat griddle on medium heat, brush quarter tsp of oil all over the griddle.
Place the rolled out paratha on hot griddle and let it turn golden brown.
Add around quarter tsp of oil on uncooked side and turn it over to let it cook.
When both sides cook with brown spots, remove besan paratha onto a plate.
Repeat the same with remaining rolled out parathas.
Serve hot besan paratha with mango pickle and plain yogurt.
Notes: Adjust the thickness of the paratha according to your preference.

Suggestions: If the paratha is not cooked properly, put it back on low heat and cook till its done. If the stuffing tends to come out while rolling the dough, apply a thin patch of wheat dough to cover. Or make sure to stuff just enough stuffing so it doesn’t come out.
Variations: Also add few drops of oil while making the besan mixture instead of water for rich taste.
Other Names: Besan Paratha, Gram Flour Parata.

Paneer Paratha

21 Jun

paneer_paratha
Paneer Paratha.

For paneer paratha, grated or crumbled fresh paneer is mixed with spices and herbs. Prepared paneer is then stuffed in wheat dough and rolled out into thick parathas. The paneer paratha is cooked on flat pan until its golden brown in color.l
Makes: around 3 Paneer Paratha.

Ingredients:

Paneer (crumbled) 3/4 – 1 Cup
Wheat Flour 1 1/2 Cups
Green Chiles 2
Red Chile Powder 1/4 tsp
Ajwain / Carom Seeds 1/2 tsp
Cilantro few Sprigs
Salt to taste
Oil as required

Method of preparation:

Crumble fresh paneer and keep aside.
Remove stems and wash the green chiles.
Wash and finely chop the cilantro.

In a mixing bowl, mix together crumbled paneer, green chiles, ajwain, red chile powder, cilantro and salt.

Knead wheat flour into somewhat tight dough with few pinches of salt using enough fresh water.
Keep the dough covered with wet kitchen towel for half an hour.
Divide the dough into 3 – 4 portions.
Take each portion of wheat dough, press it a little to form a small disk.

Take around 3 tbsps of the prepared paneer mixture and place it on the disk.
Now bring together the edges of the dough and press it to form a ball.
Carefully knead each dough ball into around 7 inch diameter disc with help of a rolling pin.
Repeat the same with remaining wheat dough portions.

Heat a flat griddle on medium heat, brush quarter tsp of oil all over the griddle.
Place the paratha on hot griddle and let it turn golden brown.
Add around quarter tsp of oil on uncooked side and turn it over to let it cook.
When both sides cook with brown spots, remove paneer paratha onto a plate.
Repeat the same with remaining rolled out parathas.
Serve hot paneer paratha with mango pickle and with any raita of your choice.
Notes: Adjust the thickness of the paratha according to one’s preference

Suggestions: If the paratha is not cooked properly, put it back on low heat and cook till its done. If the stuffing tends to come out while rolling the dough, apply a thin patch of wheat dough to cover. Or make sure to stuff just enough stuffing so it doesn’t come out.
Variations: Finely chopped onion or garam masala or other herbs can also be added to the paneer while preparing the stuffing.
Other Names: Paneer Paratha, Paneer Parata.