PARATHAS – AALOO, GOBI, PANEER, ONION, AJWAIN, METHI

PARATHA PREPARATION : Mix wheat flour/ chapathi flour with little salt and water, make a soft dough and keep aside.

Make them into small balls of lemon size

Take a ball and roll it into small thick disc shape using a roller pin. Similarly do it for another dough ball. So, for making 1 paratha, you need 2 balls.

Make the needed stuffing into small balls, again of lemon size. On one disc dough, keep the stuffing.(Stuffing  procedure for different parathas  are different. Please check them. It is given below)

 

Close it with another dough disc. Just press the end of the disc doughs together, so that the upper and lower roti dough sticks to each other.

Using the roller pin, carefully roll the stuffed dough, into thin paratha.

In the roti tawa, cook it without oil, both sides. Once done, spread a spoon of ghee on the paratha and serve hot. This can be taken with Raitha or Tomato Ketchup or plain.

AALOO PARATHAS: Cook 4 potatoes, peel, mash them and keep aside.

Add little salt, turmeric powder, chilli powder, garam masala powder, cumin powder, corriander powder, grated ginger-1 spoon, chopped corriander leaves and mix well

           

             

Roll them into small balls of lemon size and these form the Aaloo paratha stuffing

GOBI PARATHAS: Grate 1 Cauliflower.

Add little salt, turmeric powder, chilli powder, garam masala powder, cumin powder, corriander powder, grated ginger-1 spoon, chopped corriander leaves and mix well.

These cannot be rolled into ball stuffing. Instead Spread 1 spoon of this mix on the chapati dough disc made and then close it with another disc, to form the stuffing of GOBI

PANEER PARATHAS :

Grate 1 Paneer.

Add little salt, turmeric powder, chilli powder, garam masala powder, cumin powder, corriander powder, grated ginger-1 spoon, chopped corriander leaves and mix well.

These cannot be rolled into ball stuffing. Instead Spread 1 spoon of this mix on the chapati dough disc made and then close it with another disc, to form the stuffing of Paneer

ONION PARATHAS :

Cut onion into very small pieces.

Add little salt, turmeric powder, chilli powder, garam masala powder, cumin powder, corriander powder, grated ginger-1 spoon, chopped corriander leaves and mix well.

In a tawa, put 1 spoon oil. Add the above onion mix and let it cook nicely for 10 min, until onion becomes soft. Once onion is cooked, switch off the gas.

Let it cool for some time.

These cannot be rolled into ball stuffing. Instead Spread 1 spoon of this mix on the chapati dough disc made and then close it with another disc, to form the stuffing of Onion.

METHI PARATHA : Seperate and clean methi leaves 1 cup. Chop them finely.

Add little salt, turmeric powder, chilli powder, garam masala powder, cumin powder, corriander powder, grated ginger-1 spoon, chopped corriander leaves and mix well.

Add this mix to the Chapathi flour and mix it well. Add water, salt, little sugar and mix it well into a fine soft dough.

Make it into small balls of lemon size. Using roller pin, make it into small chapatis. In the hot chapati tawa, cook it both sides using 1 spoon of oil.

Once cooked, add 1 spoon ghee and serve hot with raitha.

AJWAIN PARATHAS: (omam)

When preparing chapathi dough, add 2 spoons of Ajwain to the flour.

Rest of the procedure is regular way of making rotis/ chapathis.