Showing posts with label Paratha Recipes. Show all posts
Showing posts with label Paratha Recipes. Show all posts

Thursday, 14 September 2017

Whole Wheat Lachha Paratha / Multilayered Indian Flat Bread

Lachha paratha is a classic Indian style paratha. Lachha means multilayered. So this lachha paratha has several layers which makes it flaky and crispy in nature. Layers make a special appearance on the paratha which looks very different and appetizing.



Lachha paratha is mainly prepared using maida or all purpose flour. However, I have replaced maida with atta (whole wheat flour) to incorporate health and nutrition aspect in our meal.



Paratha is part of our Indian meal especially Northern part of India. We mostly prepare paratha with whole wheat flour. Instead of making regular circular parathas we can spend little more time to make our meal exciting occasionally. People prefer frying parathas in ghee, however I have used refined oil keeping in mind the lipid profile of my better half (though he enjoys the paratha frying in ghee :P).

Until I prepared the lachha paratha, I used to think needs lot of skill. But believe me, this is one of the easiest recipe I have ever prepared. I have shared step by step pictures to understand the procedure properly. So what are you waiting for? Go through the pictorial guide and make restaurant style paratha at home...

Whole Wheat Lachha Paratha

Ingredients

Whole wheat flour - 2 cups
Salt to taste
Ghee - 2 to 4 tablespoon

Refined oil - 2 tablespoon for kneading the dough + oil for frying

Procedure

1. Take whole wheat flour salt and 2 tablespoon oil in a big size bowl and knead a smooth dough by adding required water.
2. Allow to rest the dough for 15 minutes to half an hour.
3. Now divide the dogh in equal size balls. It will give 8 to 10 balls.
4. Heat a skillet on medium heat while you prepare the paratha. 
5. Take a ball and roll a circle  (6 inch diameter) by dusting little flour. Smear little ghee on this rolled out dough. Sprinkle little flour over the ghee.



6. Now start folding the rolled dough from one end and make pleats till the other end.


7. Now take the pleated dough and make roll just like swiss roll.


8. Keep the pleated swiss roll on the kitchen surface and flatten using the palm of your hands. Dust some flour and roll it out into a 4 to 5 inch diameter circle. Layers are visible on the top of the rolled dough. 
9.Place the layered lachha paratha on the preheated skillet and roast both the sides and add oil to fry both the sides till becomes golden brown. 
10. Follow the similar steps for all the balls and serve hot paratha with gravy or pickle or curd. 


Friday, 25 August 2017

Mixed Veg Paratha / Mixed Vegetable Paratha

We prefer the option 'Mixed Vegetable' on the menu card. Isn't it true? So after mixed veg gravy, mixed veg fried rice, mixed veg pizza, mixed veg pakora, here comes mixed veg paratha. Unlike the other mixed veg options, this mixed veg paratha is not very common. At least I have hardly seen it in any menu card. Have you seen it? If yes, then where and how? I will tell how I have seen it.


On one fine weekend we went out for shopping and we were late so thought we will have our dinner outside and go home. We had Dominos coupon and went to the dominos shop in the mall. We found it to be too crowded and we have to wait for our turn. We came out and decided to have at any restaurant on the way to our home. While coming back to our home, we saw a small eatery which was named as 'Northern Delicacies'. It was newly opened in our area and we decided to have our dinner there. When I was checking the menu card my eyes were stuck at mixed veg paratha and we ordered it along with other items. Believe me, that mixed veg paratha was the best selection among the other menus. We happily finished our dinner and decided to come back in that eatery once again. After coming home I safely kept the dominos coupon to use it later.

Later I decided to try mixed veg paratha at home and it was hit too and here I am sharing the recipe with you all. It's not that we get innovative and tasty food only at big restaurants and food giants, even small eateries are some times really good (Obviously they should maintain cleanliness and good hygiene).

Mixed Veg Paratha / Mixed Vegetable Paratha

Ingredients

Whole Wheat Flour / Atta - 2 cups
Cauliflower - 6 to 8, medium size florets
Carrot - 1 medium, grated
Beans - 7 to 8, finely chopped
Onion - 1 medium, chopped (optional)
Green Chilli -1, finely chopped (optional)
Turmeric Powder - 1 teaspoon
Salt to taste
Cumin Powder - 1/2 teaspoon
Carom Seeds - 1/2 teaspoon
Chaat Masala - 1/2 teaspoon
Red Chilli Powder - 1 teaspoon
Pickle - 1/2 teaspoon (I have used Mango Pickle)
Refined Oil as required


Procedure

1. Knead the dough using whole wheat flour, salt and 2 tablespoon of refined oil and allow to rest it for half an hour.
2. Blanch the cauliflower florets and grate them.
3. Heat 2 tablespoon refined oil in a pan.
4. Add carom seeds in the oil and after that add chopped onion, grated carrot, chopped beans and grated cauliflower into it.
5. Keep on stirring the mixture for few minutes (5 to 7 minutes) on medium to high flame.
6. Now reduce the flame and add salt, turmeric powder, chopped green chilli, red chilli powder, chaat masala, cumin powder and mix them well.
7. Once the vegetables are well cooked add pickle along with little pickle oil and mix well.
8. Switch off the gas immediately and allow  to cool the stuffing.
9. Now divide the dough into big size balls and stuff each ball with the mixed veg stuffing.
10. Seal the balls well and roll them into big circles.
11. Heat a skillet and fry the parathas and serve with pickle of your choice.


Tuesday, 25 July 2017

Palak Paratha / Spinach Paratha

Kids love to eat different types of foods everyday. More specifically they search new food in every meal. At least this is the case with our daughter! She is a complete foodie. Presentation is very important when you are serving food to the little one! They like their plate to be colourful. They also prefer to eat colorful foods. This time when I got bunch of palak (spinach) I decided to prepare palak paratha.

Many people use chopped palak leaves for preparing palak paratha. However, I wanted to use the puree which gives the nice colour to the paratha and it is more flavourful. Palak always pairs well with garlic so just 2 to 3 garlics cloves can make the paratha more tasty and flavourful. If you do not prefer you can avoid it always.

When I served the paratha our daughter was surprised and started asking how could you prepare green colour paratha? She happily enjoyed her meal and requested to make it again. You can also pack this paratha in lunch box. Previous night you can prepare the palak puree and store in the refrigerator and morning you can do the remaining steps and palak paratha will be ready quickly.

Palak Paratha / Spinach Paratha

Ingredients

Whole Wheat Flour/Atta - 11/2 cup
Spinach Leaves / Palak - 2 cups approximately
Garlic Cloves - 2 to 3
Salt to taste
Green Chilli - 1
Garam Masala - 1/2 teaspoon
Refined Oil - 11/2 tablespoon for kneading + 1/4 cup for frying parathas

Procedure

1. Wash the palak leaves and take them in a blender.
2. Add cloves and green chilli in the blender and make a smooth paste. If require can add 1 or 2 tablespoon of water
3. Take whole wheat flour in a large bowl and add salt, oil and garam masala. Mix them well.
4. Now add the puree into the dry mixture and knead a smooth dough.
5. Allow to rest the dough for half an hour.
6. Make equal size balls.
7. Roll each ball into circles with 5 inch diameter.
8. Heat a skillet and fry them using oil or ghee. Fry both the sides until the paratha begins to get bubbles over it. Gently press the edges of paratha while frying.
9. Serve hot with any curry or pickle or curd.



Tuesday, 7 February 2017

Broccoli Cheese Paratha

Just few days back the year 2017 started with hope and resolutions and today we are into the second month of the year already! Lot of things are happening these days and I am pretty busy with all these things..Time teach lot of things and even with time you come to know more about different types of relationships. Starting of the the year I took a new resolution and I was almost their to achieve it.  And then comes the emotional part where I moved back and again took a new resolution. So there is no regret that I couldn't achieve my first resolution when 90% of it was accimplished! Hope to achieve my new resolution by end of this year :)

Today I am sharing a broccoli recipe. We often think what can we prepare using broccoli so here is broccoli cheese paratha which is very yummy and the best part is you don't need any other sides to finish it off. Broccoli cheese paratha is a very good option for your kid's lunch box. Broccoli and cheese is really a great combo which often used in other recipes. I have added mixed herbs to give an Italian flavour to out desi paratha. Many people prepare broccoli paratha without blanching and frying the broccoli. However, I have blanched the broccoli florets and prepared the stuffing by sauteing it.


Broccoli Cheese Paratha

Ingredients

Stuffing

Broccoli - 1 cup florets
Onion - 1 medium , chopped
Cheese - 1/2 cup, grated
Mixed Herbs - 1 teaspoon
Ajwain - 1/2 teaspoon
Salt to taste
Black Pepper Powder - 1/2 teaspoon
Refined Oil - 2 tablespoon

For Paratha

Whole Wheat Flour - 11/2 to 2 cups
Refined Oil - 1 tablespoon
Salt to taste
Water to Knead the dough
Refined Oil for frying


Procedure

1. Take whole wheat flour / atta in a bowl and add salt & oil. Add required water and knead a smooth dough. Allow it to rest for at least 15 minutes.
2. Blanch the broccoli florets and drain the water. After cooling chopped the florets.
3. Now heat oil in a pan and add ajwain or carom seeds.
4. Next add chopped onion and fry till they are translucent.
5. After that add chopped blanched broccoli and add salt to taste.
6. Saute for some time and finally add grated cheese and mix it well. Switch off the gas immediately and allow the stuffing to cool.
7. Now make big lemon size balls from the dough and  roll them in circle just like roti. We will make it like half circle paratha. So place the filling at the bottom half circle and close it with the other half circle (It will look similar if you fold a circular roti into half). Seal the sides properly.
8. Heat a skillet and fry the parathas with oil and serve it hot with pickle or sauce or you can eat just like that.


Wednesday, 7 December 2016

Cabbage Stuffed Paratha

Few days back the weather was cloudy due to depression in Bay of Bengal and it rained for two days. Last weekend was our daughter's sports day. We were worried whether it will be cancelled because of rain. Luckily it didn't rain and sports day was well celebrated. It was delighted to see how the small kids perform in front of audiences. It was a real fun filled event! Her sports day reminded my childhood school days. We used eagerly wait for the winter for picnics, fairs and sports day..


Coming to today's recipe I am going to share cabbage paratha or cabbage stuffed paratha. I think now my regular readers know how I am crazy about stuffed parathas. Actually, these are somewhat shortcuts for a lazy or busy day. I made the stuffing simple, if you want can add capsicum in the stuffing. While making the stuffing I blanched the cabbage, this helps to cook the cabbage well. Otherwise you need more oil to fry them and cooking time will be more. 

Cabbage Stuffed Paratha

Ingredients

Whole wheat flour - 2 cups
Salt - 1/2 teaspoon
Refined oil - 1 tablespoon

Stuffing

Cabbage - 2 to 3 cups, finely sliced
Turmeric Powder - 1 teaspoon
Onion - 2 medium, chopped
Salt to taste
Ajwain/Carom Seeds -
Red Chilli Powder - 1/2 teaspoon
Ginger - finely chopped, 1 teaspoon
Refined Oil - 2 to 3 tablespoon

Procedure

1. Take whole wheat flour, salt and oil in a bowl. Add required water to make a smooth dough. Keep it aside.
2. Blanch the cabbage and drain the water.
3. Heat oil in a pan and add carom seeds.
4. Next add the chopped onions followed by blanched cabbage. Cook well.
5. Add chopped ginger, salt, turmeric powder and red chilli powder. Mix them well.
6. If you wish can add chopped green chilli and coriander leaves. 
7. Once the cabbage is well cooked, switch off the gas and allow the stuffing to cool.


8. Now make bigger size ball from the dough and stuff  each dough with the cabbage stuffing. Seal the balls properly.
9. Roll each ball to a round shaped roti (circular disc) using a rolling pin dusting flour. 
10. Heat skillet and fry the stuffed parathas and serve with pickle or curd. 


Wednesday, 27 April 2016

Cheese Paratha / Cheese Onion Paratha

As I said earlier Paratha is our family favourite. Earlier I was not a great fan of paratha but nowadays I love to have stuffed paratha. Hence every time I try to experiment with a new stuffing. Few days back we went to a chaat shop and while looking at their menu my husband realized I have not tried cheese paratha at home. I
was like yes! And then I started telling the reason behind it. Yes, you guessed it right I was worried about the extra calories. He was planning to order cheese paratha and I stopped him and said I will prepare it my kitchen. Because I knew I will not be able to control myself and end up eating the cheese paratha at chaat
shop, so why not to try it at home :P..We ordered some chaats and kept the cheese paratha to be prepared for dinner.



As soon as I reached home started doing the preparation. He said 'shall I help you?' I said 'no' because it really does not require lot of preparation. I have used mozzarella cheese and sprinkled some oregano into the stuffing as cheese and oregano go hand in hand. You can avoid oregano and add some carom seeds instead. You can also use the combination of mozzarella and cheddar cheese! When I was frying the parathas cheese was bursting and oozing out. It was an yummy treat, once in a while you can try this keeping away the thought of calorie for the particular day. You can pack cheese paratha for you kids lunch box as they require protein and fat during their growing years. Here is the recipe of cheese paratha.

Cheese Paratha / Cheese Onion Paratha

Ingredients

Wheat Flour/Atta - 11/2 cups
Cheese - grated, 3/4 to 1 cup + 2 tablespoon for garnishing
Onion - 1 big, finely chopped
Oregano - 1 teaspoon
Salt to taste
Refined oil - 2 tablespoon for kneading + 1/4 cup frying parathas

Procedure

1. Take atta, salt and 2 tablespoon oil in a bowl. Mix them and knead a dough by adding required water.
2. Allow to rest the dough for 30 minutes.
3. In another bowl, take grated cheese, chopped onion and oregano. Mix them well. Sprinkle salt and mix again. Stuffing is ready.
4. Now make big lemon size balls from the dough and stuff each ball with prepared stuffing.
5. Roll the balls like chapati and fry them on hot skillet with oil. Sprinkle some grated cheese while serving the cheese onion paratha.


Tuesday, 29 March 2016

Masala Paratha

My husband love parathas and I keep experimenting with different types and flavours. The common flavours which we often have on regular basis are here:
Sattoo/Sattu Paratha

Aloo Paratha

Gobi Paratha

Methi Paratha

Maida Paratha



This time I decided to try a flavourful paratha hence trying this simple and easy Masala Paratha. Paratha itself is so flavourful you may not need any side dish to have this. If you are finding a shortcut way of making tasty dinner or brunch, you can try this Masala Paratha. This paratha is going to be on our regular list from now onwards.

Masala Paratha

Ingredients
Whole wheat flour  - 1½ cups
Red chili powder - 1 teaspoon
Turmeric powder - ½ teaspoon
Garam masala - 1 teaspoon
Coriander powder - 1 teaspoon
Cumin seeds - 1 teaspoon
Carom seeds (Ajwain) - ½ teaspoon
Salt - to taste
Oil - 2 tablespoons + more for frying paratha
Coriander leaves - ¼ cup, chopped finely (Optional)

Procedure

1. Take whole wheat flour (atta) in a bowl. Now add all the spices into it and mix them well. If you want , you can add the chopped coriander leaves.
2. Add 2 tablespoons of oil into the mixture. Now add required water and knead a smooth dough. Allow the dough to rest for at least half an hour covering the dough with a damp cloth.
3. Now divide the dough into equal sized balls. Roll each ball into round circle or you can give any shape as per your wish. I have made square shapes.
4. Heat a skillet and fry each parathas brushing with little oil. Serve with any side dish or just with pickle.