Aloo Gobi Paratha!!

Aloo Gobi Paratha!!!

Ingredients

1 packed cup of finely chopped cabbage.(I used my chopper)
1 tsp GInger Garlic Paste.
1/4 tsp Turmeric.
1 tsp Coriander Cumin Powder.
1/2 tsp Garam Masala.
1/2 tsp Chilli Powder.
1/2 cup boiled mashed Potatoes.
2 cups whole wheat flour.
Sat as per taste.
Oil .

Procedure

Knead the wheat flour with some salt ,1 tbs oil and water.(semi soft)
Keep aside.
Take some oil in a pan.
Add ginger Garlic Paste.
Add the chopped cabbage.

Add the spices.

Add salt.
Thean add in  boiled potatoes.
Mix it together nicely.That is our stuffing.

Make small balls and keep aside.(bit smaller than a lemon)
Take the kneaded dough and make lime size balls.
Roll the dough into a 2.5 in circle.
Keep the stuffing ball in between.

Join the edges of the wheat dough.Flatten with your palm or fingers(not too hard).Start rolling from centre to edges very light hand sealed side up.

Roast on the pan with some oil.
Serve with Achaar (pickle) .

Methi paratha!!

Methi Paratha/Methi Thepla!!!

Ingredients

1 bunch Methi or 1 n half cups chopped Methi leaves.
2 cups wheat flour.
1 tsp sesame seeds.
1 tbs salt (or as per your taste)
1 tbs coriander cumin powder.
Paste of 3-4 green chillies and 3-4 cloves of garlic.
1 tsp turmeric powder.
1 tbs powdered jaggery.
Oil to roast the parathas.

Procedure

Take the chopped methi leaves in a bowl.
Add jaggery,turmeric,salt,coriander cumin powder,sesame seeds and the garlic green chilli paste.
Mix it.

Then add 2 cups wheat flour.

Knead it into a dough like we do for rotis.
Add oil to coat the dough.Set aside for 15 mins.
Make lime size balls.
Roll the balls into flat rotis or tortillas.
Roast the on both the sides by applying oil on both the sides.
Roast till it light brown on both the sides.
Eat with butter ,yogurt ,pickle or chutney.
Stays good 3-4 days if properly roasted.

Spinach Onion Paratha!!

Spinach Onion Panner Paratha

Ingredients

Dough

2 cups Wheat Flour.

1/2 tsp Salt

1 Tbs olive oil.

Stuffing

4 cup Spinach roughly chopped.

1 small Onion.

1 cup grated paneer.

4 Cloves of garlic finely chopped.

Green chillies finely chopped(spicy as per your requirements)

1 tsp Coriander Cumin Powder.

salt as per taste.

3/4 tsp Amchoor Powder.

Procedure

Add water into the flour add salt and knead the dough .NOt too soft.

Put some oil in the pan.

Add olive oil.

Add in the chopped garlic.

Then add chopped onion anf saute for 2 mins.

Then add chopped spinach saute till almost dry.(don't dry it completely)

Add spices salt n pepper in the grated paneer.

Then add spinach mixture.

Take a ball of dough and roll it into a big chapati.

Spread the stuffing on half of the chapati and fold over the other half.Seal the semicircle.

Roast on the pan with some oil or ghee or butter.

 Cabbage Alu Matar Paratha.

Ingredients

Dough

2 cups Wheat Flour.

2 tbs Olive oil.

1 tsp salt.

Stuffing

2 medium potato boiled and mashed.

1/2 cup peas steamed. ans slightly mashed.

3/4 cup cabbage grated.

Amchoor powder 1/2 tsp.

2 tsp Coriander Cumin powder.

Salt and chilli powder according to taste.

Few strings of fresh coriander chopped.

Procedure

Mix the flour salt and Olive oil knead into a dough.(not too soft).

Mix the boiled mashed potatoes, peas and the cabbage.

Add salt chilli powder Amchoor powder and Coriande cumin powder.

Then add chopped fresh coriander.

Take a medium ball of the dough.

Stuff it with the filling.

Roll into a Paratha.

Roast on both the sides with some olive oil.

Broccoli Onion Ricotta cheese paratha.

Ingredients

Dough

2 cups Wheat Flour.

1/2 tsp Salt.

Olive oil 2 Tbs.

Stuffing

1 n 1/2 cup finely chopped Broccoli.

1 cup finely chopped Onion.

3 Garlic Cloves chopped.

1 Tbs Kasoori Methi.

1 Tbs Coriander Cumin Powder.

Salt and pepper as per taste.

Chilli powder as per taste.

3 Tbs Ricotta Cheese.

Procedure

Mix the flour oil and salt and knead into a dough.(not too soft).

Heat some olive oil in the pan

Add the garlic.

Then add chopped onion and saute for 2-3 mins.

Then add the chopped Broccoli saute for a min.
Add spices. 

Cover the pan for 2 mins and then switch off the burner.

Mix the Ricotta cheese and the broccoli onion mixture.

Roll the chapati.

Spread the stuffing on half of the chapati and fold the other half over,seal the ends of semicircle.
Roast on both sides with oil ghee or butter.

Paneer Onion Capsicum Paratha..

Ingredients

Dough

2 cups Wheat Flour.

1/2 tsp Salt.

Olive oil 2 Tbs.

Stuffing

1 cup Paneer grated.

1 cup finely chopped Onion.

1 cup finely diced Capsicum green.

Salt and Pepper as per taste.

Procedure.

Mix the flour oil and salt and knead into a dough.(not too soft)

Mix Paneer ,Capsicum and Onion together.

Add salt and Pepper.

Roll the dough into a chapati.

Spread the stuffing on one half of the chapati and fold over the other half.(try using the stuffing immediately)

Seal at the end so that it forms a semi circle.

Roast it on the pan with some olive oil.