Gobi Paratha

Gobi paratha is favorite of many.  Just another variety of stuffed paratha. Quite easy to make. Goes very well with dhal or just pickle and raitha / curd.Gobi paratha gives a similar taste as of paneer paratha, its because of the texture of the grated cauliflower being similar to that of paneer. Indeed a great item for dinner or lunch... Do try it you will know it for yourself....

Ingredients:

For Stuffing

Grated Cauliflower - 1 Cup
Onion (Finely chopped) - 1/2 cup
Ginger garlic paste - 1/4 tsp (optional)
Green Chilli (Finely chopped) - 1 tbsp
Salt - 1/2 tsp
Chilli Powder - 1/2 tsp
Garam Masala - 1/2 tsp
Corriander leaves (chopped) - 2 tbsp
Oil - 1 tbsp

For the dough

Whole wheat flour - 2 cups
Salt - 1/2 tsp
Water - 3/4 cup
Oil - 2 tbsp 

How to make :

1. Heat the oil in a pan and add the onion and ginger garlic paste. Saute for 5 mins.

2. Add green chili, cauliflower and saute for 2 mins. Add salt, chilli powder and garam masala.

3. Add the corriander leaves and mix well and remove from stove. Make small round balls of the stuffing and keep aside.

4. Stuff the mixture into each paratha dough and roll it to thick/thin paratha as you like.

5. Shallow fry the paratha on a pan with ghee or butter.

Capsicum Cheese Paratha

Another variety of stuffed paratha. A very tasty paratha....

 

 

 

Ingredients:

 

Atta dough - enough for 4 paratha
Capsicum (Finely chopped) - 1/4 Cup
Cheese (grated) - 1/4 Cup
Paneer (grated) - 1 tbsp
Corriander powder - 1/2 tsp
Chilli powder - 1 tsp
Salt - 1 pinch

 

How to make:

 

1. Mix the cheese, panner, capsicum, chilli powder, corriander powder, salt together and make 4 equal balls.

 

2. Divide the dough into 4 parts and stuff each balls inside the dough. Roll it over to make paratha.

 

3. Make paratha with 1 tbsp of ghee/oil. Let it cook on simmer for 2 mins on both the sides so that cheese melts inside the paratha.

 

Masala Chappathi

This is first post for this year... So wanted to make a simple one first... This a variation to the regular chappathi what we normally make at home. Of course very simple to make with difference in taste. Any gravy will go well with this chappathi or if you prefer you can it plain as it is as well...

 

Ingredients:

Wheat flour (Atta) - 2 Cups

Salt - 1/2 tsp

Chilli powder - 1 tsp

Corriander powder - 1 tsp

Garam masala - 1/2 tsp

Water - 3/4 Cup

Oil - 2 tbsp

How to make:

1. Mix all the dry ingredients in a large bowl.

2. Add water make it to a dough. Add the oil and knead for 8-10 mins to make a soft dough.

Use warm water so that the chappathi will come soft.

3. Make chappathi's using oil/butter as per your preference.

Masala Paneer Paratha

From a routine chappathi/ side dish wanted to have something different So made paneer stuffed paratha. It was awesome with pickle and boondhi raita. After this decided that every week we should have some stuffed paratha...

 

Ingredients:

For Stuffing

Grated Paneer - 1 Cup
Onion (Finely chopped) - 1/2 cup
Carrot (grated) - 1/2 cup
Tomato (Finely chopped) - 2 tbsp
Ginger garlic paste - 1/2 tsp
Green Chilli (Finely chopped) - 1 tbsp
Salt - 1/2 tsp
Chilli Powder - 1/2 tsp
Garam Masala - 1/2 tsp
Corriander leaves (chopped) - 2 tbsp
Oil - 1 tbsp

For the dough

Whole wheat flour - 2 cups
Salt - 1/2 tsp
Water - 3/4 cup
Oil - 2 tbsp

 

How to make :

 

1. Heat the oil in a pan and add the onion and ginger garlic paste. Saute for 5 mins.

 

2. Add carrot, tomato, green chilli and saute for 2 mins. Add salt, chilli powder and garam masala.

 

3. Add the grated paneer and corriander leaves and mix well and remove from stove. The stuffing will be like this.

 

How to make the paratha:

 

1. Make a dough with flour, salt and water. Then add oil to make it soft. Knead it for atleast 10-12 mins to get a soft dough. Leave it for 15-20 mins (If you make the dough first and prepare the stuffing, it will be enough).

 

2. Make small dumplings of the stuffing and stuff in the dough and make round paratha.

 

3. Make paratha with 2 tsp of oil/butter/ghee. Cook the paratha for 4 mins (2 mins on each side).

 

4. Serve it hot with pickle and raita.