Ingredients
1 cup sev (0 number bareek sev)
onion
hing
salt
water
butter
(tomato,ginger ,garlic (optional)
green chilly paste
lemon
cumin
wheat flour
1..Take wheat flour add salt n knead dough
2..For filling :-
Mix fried onion,green chilly paste,salt,hing,lemon juice
and sev together
3..Make parathas using this filling
4..Roast with butter
5..Serve hot .
#...MUGHLAI PARATHA
Ingredients
* Wheat flour 250 Gms
* Egg 2 nos
* Oil 6 tablespoons
* Baking powder 1 teaspoon
* Salt to taste
Method
* Mix well the flour, baking powder and salt.
* Rub the flour with 2 tablespoons of oil and make it into a smooth dough.
* Divide the dough into 8 balls and and roll them into flat thick rounds.
* Apply little oil, sprinkle some flour and fold it into semicircle.
* Again apply some oil and flour and fold it lengthwise.
* Roll it, press down and roll out into square of 8 inches by 8 inches.
* Brush the surface of the paratha with beaten eggs and turn all four corners towards the center.
* Heat a girdle and apply oil liberally.
* Cook the paratha in it applying oil along the edges.
* Fry on both the sides till brown patches appear and serve hot.
Aloo Paratha
Paneer Paratha
Laukee/Doodhi Paratha
Chawal Paratha
#..NAAN
Ingredients
* Maida 250 gms
* Milk 125 ml
* Butter ¼ cup
* Sugar 1 tablespoon
* Yeast 30 gms
* Salt ½ tablespoon
* Baking powder ½ tablespoon
* Poppy seeds 1 tablespoon
Method
* Mix the flour, baking powder, salt and sugar well in a bowl.
* Mix the yeast with 2 tablespoons of milk and warm the remaining milk.
* Add the warmed milk to the yeast with 1-½ tablespoons of butter and mix well.
* Pour the yeast mixture into the maida and knead well to form smooth dough.
* Cover it with a cloth and keep aside for 2 hours.
* Divide the dough into 8 portions with floured hands, cover and keep for some 15 minutes.
* Flatten the balls into circles of 5 inches diameter and brush the top with melted butter and sprinkle some poppy seeds over it.
* Place the dough circles in a greased baking tray and bake for 10 minutes at 230 degrees till the naan is puffed.
Gobi Paratha
Muli Paratha
Namkeen Paratha
Vegetable paratha
Methi Paratha
Wangi/Baingan Paratha
#..Paneer and Ajwain Paratha
Ingredients
3 cups wheat flour
1 cup paneer - crumbled or shredded
2 tbsp ajwain seeds(carrom seed or Bishop's weed) - roasted and crushed (optional)
1 tbsp jeera
3 green chillies
2 tsp ginger-garlic paste (optional)
salt, sugar and lemon juice- to taste
2 tsp turmeric powder
1/2 cup coriander - chopped
2 tbsp oil
water - to knead dough
Method
Knead the dough with water and 2 tbsp oil as you would for any parathas.(Check out the "how to make a paratha" video for a visual instruction). Cover and keep it aside for 15 mins.
Now mix all the remaining ingredients in a separate bowl. Crumble the paneer and mix all the spices and ajwain with the paneer. Mash with your hands so the paneer mixture becomes soft and maleable. Now divide it into equal portions to use as filling for the parathas.
Take a small part of the dough. Roll it out into a small circle, then put the filling mixture in the center. Roll over the dough over the filling and make into a ball. Then flatten it between your palms, roll in plain flour and once again roll this into a thick paratha.
Put a griddle over medium heat and cook the parathas on both sides over the griddle. Apply oil or butter on each side. Serve hot with a dollop of butter and any curry (check recipes here) The credit for this wonderful recipe goes to my sis-in-law too for suggesting it!
#..Makkai Parathas (Sweet Corn Parathas) with Raita
Ingredients
2 cups corn meal flour(makkai atta)
1 cup wheat flour
5 tbsp oil
1 cup sweet corn kernels
1 tbsp ginger-garlic paste
2-3 green chillies - chopped
1/4th cup cilantro - chopped
spices - garam masala, red chilli powder, turmeric powder, dhana-jeeru - to taste
salt - to taste
2 tsp powdered sugar
2 tsp lemon juice
2 tbsp yoghurt
Hot water to knead the flour
Salted Butter to saute the parathas
Method
Take a frying pan, add 2 tbsp oil, jeera and chopped green chillies and allow to saute. Then add the ginger-garlic paste, sweet corn, chopped coriander, the dry spices, sugar, lemon juice and salt and mix well.
In a bowl, combine the maize and wheat flours, add the sauteed filling mixture, add oil and use hot water to knead into regular paratha like dough. Use your hands to keep kneading it a little more than regular dough because maize flour is more coarse hence needs more pressure to become soft and elastic. Keep covered with a damp cloth and leave so for 10-15 mins.
Now make equal-sized balls out of the dough. Take each ball and roll it into a circular paratha using a rolling pin. The edges might look a little jagged, but that is normal with makkai atta. Saute the paratha on both sides in a pan on medium-to-high heat. Apply butter on both sides while sauteing. You can use margarine or oil, but butter gives the most flavor with corn. Cook on both sides till done.
Raita
For a very basic raita, mix some yoghurt and whisk it till smooth, adding very little water. Chop some tomatoes, cucumber and onions and add to the yoghurt. Now add salt, red chilli powder and chaat masala to taste and season it. Mix well and your basic raita is ready.
Serve the Parathas hot with curry or Raita!
#..Moong-Dal (Yellow Split Mung Dal) Parathas
Ingredients
5 cups plain wheat flour
3 cups moong dal - soaked for an hour (this is a small yellow-colored split dal, not the green whole mung)
1/2 onion -finely chopped
1/2 capsicum - finely chopped
1 tomato - finely chopped
3 green chillies - finely chopped
2 tbsp ghee
1 tbsp each of cumin seeds, turmeric powder, red chilly powder,garam masala
salt and lemon juice - to taste
3 tbsp - chopped coriander
water - to knead the flour
oil/butter to cook parathas
Method
Pressure cook the moong dal with 4 cups water so that it is entirely mashed. Now take a pan and add some ghee to it. Add the cumin seeds and green chillies, and when the seeds start spluttering, add the onions and capsicums and saute them till well-cooked.Next add the tomatoes and all the spices. Add the salt and lemon juice according to your taste and cook for 5-7 mins. Add the cooked dal and mash it well. Add one cup of water, mix everything together and once it boils a little, remove from flame and keep aside.
Now take the wheat flour, add 2 tbsp salt to it, then add the dal mixture and use hot water to knead into a pliable dough (just like any other parathas)
Cover the dough with a lid or damp cloth and leave like this for 8-10 mins. Then separate the dough into small portions and roll each on a flat surface using a rolling-pin into a round-shaped paratha. Use less force while rolling and keep turning the paratha in a circular way while applying even pressure on the edges.
Take a pan and cook the paratha with oil or butter on medium heat. Flip around to cook on both sides till well-done.
#..Beat Root Parathas
Style : Punjabi
2 cups wheat flour
Water for kneading the dough
Salt to taste
2 tbsp. ghee
Add two tbsp. ghee to wheat flour. Mix well, add enough water to knead to a soft dough.
For the stuffing:
2 cups beetroot, grated fine
4 medium sized onions
4 green chillies
2.5 cm. ginger
4 flakes garlic
1 tsp. garam masala powder
Salt to taste
3 tbsp. ghee
Method
Grind all the ingredients, except garam masala powder, to a paste. Heat ghee in a vessel and fry the beetroot paste on a low
flame. Cook covered, till the mixture is almost dry. Remove from heat.
Divide the paratha dough into small balls. Roll out each ball into a small puri, put a little beetroot filling in the centre and
seal the edges. Roll out into parathas. Heat tawa, add some ghee and fry the parathas till light brown
#..Pudina Paratha
Pudina Paratha
Whole meal flour 250 gms.
Mint leaves 1 cup
Oil 3 tbsp.
Salt As per taste
1. Sieve flour.
2. Dry mint leaves on a hot griddle and then powder.
3. Mix flour, salt and mint powder, add water to make a semi hard dough.
4. Knead well, cover and keep aside for 10 minutes.
5. Divide into 8 equal portions,
6. Roll out each portion with a rolling pin to approximately six inch diameter.
7. Cook rolled portion (paratha) on a Tawa (griddle plate), on moderate heat for 3 minutes. Turn it and smear half a table
spoon of oil on paratha. Repeat the same on the other side.
8. Cook on low heat till golden brown. Serve hot with Dal Pakhtooni or curry
of your choice.
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