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Plantain Paratha

14 Apr

plantain_paratha
Aratikaya Paratha.

Plantains or raw banana is pressure cooked or boiled in water till soft. They are then mashed with green chiles and cumin seeds. The prepared stuffing is stuffed into wheat flour dough. The dough balls are then rolled out thick or thin for puri or paratha.
Makes: 3 – 4 Plantain Paratha.

Ingredients:

Wheat Flour 1 1/2 Cups
Plantains 2 Medium
Green Chiles 3
Ginger 1 inch Piece
Lemon Juice 1 tbsp
Cumin Seeds 1/4 tsp
Cilantro few Sprigs
Turmeric Powder a pinch
Salt to taste
Oil as required

Method of preparation:

Remove ends, halve and wash the plantains.
Pressure cook the plantains in enough water for 4 whistles.
Strain the cooked plantains and peel off the skin.
Peel and mince the ginger.
Wash and finely chop the cilantro.

Remove stems, wash and roughly chop the green chiles.
Grind cumin seeds, green chiles, ginger, cilantro, turmeric and salt into coarse paste using a spice blender.

In a mixing bowl, mash the plantain thoroughly with help of a masher.
Add ground paste, lemon juice and mix everything.
Taste the stuffing and adjust any seasonings if required.

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 2 tbsps of the cooked plantain 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 plantain paratha onto a plate.
Repeat the same with remaining rolled out parathas.
Serve plantain paratha immediately with a pickle or chutney 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: You can also roll the stuffed dough into small puri and deep fry them in oil till light golden brown. Add maida and wheat flour in 1/2 : 1 ratio to make a dough.
Other Names: Plantain Paratha, Aratikaya Paratha.

Cauliflower Paratha

8 Apr

cauliflower_paratha
Cauliflower Paratha.

For cauliflower paratha, grated cauliflower is cooked along with green chiles and ginger in tempered oil till the cauliflower is soft and dry. The briefly cooked cauliflower is then stuffed into wheat dough and rolled out into thick parathas. The cauliflower paratha is cooked on flat pan until its golden brown on both sides.
Makes: 3 – 4 Cauliflower Paratha.

Ingredients:

Cauliflower 1/2 of Small One
Wheat Flour 1 1/2 Cups
Green Chiles 2
Ginger 1/2 inch Piece
Cumin Powder 1/4 tsp
Coriander Powder 1/2 tsp
Red Chile Powder 1/4 tsp
Turmeric Powder a pinch
Cilantro few Sprigs
Urad Dal 1/4 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Salt to taste
Oil as required

Method of preparation:

Remove outer leaves and break the cauliflower into florets.
Wash the florets and grate them. Alternatively, use a food processor to do the job.
Remove stems and wash the green chiles.
Grind green chiles into coarse paste.
Peel and mince the ginger
Wash and finely chop the cilantro.

Heat quarter tsp of oil in a pan, add urad dal, mustard seeds, cumin seeds, ginger and green chiles.
When urad dal changes color, add grated cauliflower, coriander powder, cumin powder, turmeric powder and red chile powder.
Cook covered for a minute or two and uncover and fry till cauliflower is soft and without too much moisture.
Remove from heat and stir in cilantro and sufficient 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 2 tbsps of the cooked cauliflower 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 cauliflower paratha onto a plate.
Repeat the same with remaining rolled out parathas.
Serve hot cauliflower paratha with mango pickle and 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 stuffing.
Other Names: Cauliflower Paratha.

Cabbage Paratha

12 Mar

cabbage_paratha
Cabbage Paratha.

For cabbage paratha, grated cabbage is cooked along with green chiles and ginger in tempered oil till the cabbage is soft and dry. The cooked cabbage is then stuffed into wheat dough and rolled out into thick parathas. The cabbage paratha is cooked on flat pan until its golden brown on both sides.
Makes: around 3 Servings of Cabbage Paratha.

Ingredients:

Cabbage 1/4 th of medium one
Wheat Flour 1 1/2 Cups
Green Chiles 2
Ginger 1/2 inch Piece
Cilantro few Sprigs
Cumin Seeds 1/4 tsp
Salt to taste
Oil as required

Method of preparation:

Remove outer leaves and grate the cabbage. Alternatively, use a food processor to do the job.
Remove stems and wash the green chiles.
Grind green chiles into coarse paste.
Peel and mince the ginger
Wash and finely chop the cilantro.

Heat quarter tsp of oil in a pan, add cumin seeds, ginger and green chiles.
When cumin seeds start to change color, add grated cabbage.
Cook covered for a minute or two and uncover and fry till cabbage is soft and with no moisture.
Stir in cilantro and salt and remove from heat.

Knead wheat flour into somewhat tight dough with few pinches of salt and 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 2 tbsps of the cooked cabbage mixture and place it on the disk.
Now bring together the edges 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 cabbage paratha onto a plate.
Repeat the same with remaining rolled out paratas.
Serve hot cabbage paratha with raita of your choice.
Notes: You can make even thicker parathas if you wish.

Suggestions: If the paratha is not cooked properly, put them back on the 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: You can also add your choice of spices to the grated cabbage if you wish. Like, garam masala, amchur powder, finely chopped onion etc..
Other Names: Cabbage Paratha, Cabbage Parata.

Mooli Paratha

24 Feb

mooli_paratha
Mooli Paratha.

Mooli paratha is a well known paratha made by stuffing wheat dough with grated daikon. White radish is grated and mixed with spices and herbs. A dough is prepared with just the wheat flour. The grated radish is stuffed into wheat dough and rolled into thick parathas. The mooli paratha is cooked on flat pan until its golden brown in color.
Makes: around 3 Servings of Mooli Paratha.

Ingredients:

White Radish / Daikon 5 – 6 inch long
Wheat Flour 1 1/2 Cups
Red Chile Powder 1/2 tsp or Green Chiles 2 minced
Ajwain a pinch
Cilantro few Sprigs
Salt to taste
Oil as required

Method of preparation:

Wash and finely chop the cilantro.
Peel, remove ends and grate the white radish.
Apply half a tsp of salt to the grated radish and leave aside for 15 – 20 minutes.
Squeeze off the water from the radish and reserve the water.
Alternatively, just use the freshly grated white radish.

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

In a mixing bowl, mix together grated radish, red chile powder or green chiles, ajwain, cilantro and salt.

Take each portion of wheat dough, press it a little to form a small disk.
Take a tbsp of the white radish mixture and place it on the disk.
Now bring together the edges and press it to form a ball.
Carefully knead each dough ball into 5 – 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 radish paratha onto a plate.
Repeat the same with remaining rolled out paratas.
Serve hot mooli paratha with raita of your choice.
Notes: You can make even thicker parathas if you wish.

Suggestions: If the paratha is not cooked properly, put them back on the flat pan and cook till its done. If the stuffing tends to come out while rolling the dough, apply a thin layer of wheat dough to patch it. Or make sure to stuff just enough stuffing.
Variations: You can also add your choice of spices to the grated white radish if you wish. Like, garam masala, amchur powder, chopped onion etc.. You can also mix the grated radish mixture along with the wheat flour instead of stuffing it.
Other Names: Mooli Paratha, Daikon Parata, White Radish Flat Bread.

Chana Paratha

10 Dec

chana_paratha
Senagapappu kurina godhuma rottelu

Ingredients:

Wheat Flour 4 cups
Chana Dal 1/4 cup
Black Pepper 1 tsp
Salt to taste
Oil as required

Method of preparation:

Knead wheat flour into somewhat tight dough with few pinches of salt and enough water.
Keep the dough covered with wet kitchen towel for half an hour.

In a pot, cook chana dal with just enough water to cover the dal.
Dal should be just cooked and able to hold its shape.
Drain the excess water and pat dry the cooked chana dal.
Using mortar and pestle, mash chana dal, black pepper and salt together into fine powder.
Alternatively, use a spice blender to grind everything together.

Take lemon sized portion of wheat dough and stuff about a tsp of above chana dal mixture and roll into thick paratha.
Repeat the same with remaining wheat dough.

Heat a flat griddle on medium heat, add tsp of oil and spread all over the griddle.
Place the paratha on hot griddle and let it turn golden.
Add tsp of oil on uncooked side and turn it over to cook that side.
Repeat the same with remaining parathas.
Serve hot chana parathas with raita.

Notes: You can make even thicker parathas if you wish.