Gobi Paratha

Recipe Source: Cooking And Me.

Makes: 4 parathas

Ingredients For Stuffing:

• 1 cup of finely grated cauliflower /gobi (Used food chopper)

• ½ cup of very finely chopped onion

• 1 tsp of grated ginger
• 1 tsp of grated garlic

• 1 Tblsn of oil
• 1 tsp of cumin seeds
• A pinch of turmeric powder
• Salt to taste
• ½ tsp of red chilly powder
• ½ tsp of garam masala powder
• ½ tsp of amchur powder

Ingredients to Make Chapathi:


1 cup of wheat flour
1/2 of water approximately
a pinch of salt
a pinch of sugar
a pinch of oil

Making Chapathi Dough:


Take a little water in a bowl. Add a pinch of salt and a pinch of sugar to the water. Mix till they get diluted in water. Then add wheat flour to it. Mix gently by adding water little by little till done. Then knead the dough nicely and add a few drops of oil on the top of it and spread the outer part of the dough. Better to set it aside at least for 30 minutes.

Process of making stuffing:

• Heat a table spoon of oil in a pan. Add cumin seeds and fry till they turn golden brown colour.

• Add finely chopped onions and finely grated ginger and garlic or ginger-garlic paste. Fry them till onions turn translucent colour.

• Add finely grated cauliflower into the pan and mix well.

• Add a pinch of turmeric powder, enough salt, red chilly powder, garam masala powder and amchur powder and mix well.

• Cover it and cook on medium heat for 7-8 minutes. Sprinkle water if needed and stir it up intermittently don’t burn the bottom.

• Keep the stuffing aside.

Process of rolling for parathas:

Make small balls out of chapathi dough. Roll each ball to thick chapathis then place little gobi stuffing on it and bring all the edges to the top of it and close the edges by squeezing and remove the excess chapathi dough. Then press gently and roll like how you roll for puris.

Process of frying:

Fry both sides with little oil.

Have it with any pickle of your wish and curds.

Methi Parathas --- II

Learnt From: One of my friends Sunitha.

Ingredients:

Methi Leaves --- 1 big bunch
Wheat flour --- 1 cup
Water --- ½ cup (approx.)
Ajwain --- ½ tsp
Green chilly --- 1 (optional)
Turmeric powder --- a pinch
Salt --- as per taste
Red chilly powder --- ½ tsp
Garam Masala --- ½ tsp
Oil --- ½ tsp

Process:

Pluck methi leaves.
Clean leaves with water.


Chop methi leaves and green chilies to small pieces.


Heat it in micro-wave for a minute.
In a bowl, take a cup of wheat flour. Add a pinch of turmeric powder, ajwain, red chilly powder, garam masala, enough salt, and chopped green chilly.


Mix well.
Add approximately ½ cup of water and knead the dough.
Add ½ tsp of oil to the dough and knead it.
Add 2 drops of oil to the dough. Apply the outer layer of the dough.


Rest the dough for 15 – 20 minutes.
Again knead the dough.
Make small balls out of it.
Roll out to a flat thin roti.


Fry it on a griddle.


Have it with a curry or pickle and curd.

Coriander / Kothimera Paratha

My Sister-in-laws tries recipes of her own. She told me that she made this coriander paratha and it tastes good and my brother too liked this. She told me to try this and told me the recipe. Yeah…What she said it true…really it tastes good.

Learnt From: My Sister-in-law's own recipe

Makes: 6 Parathas

Ingredients:

Wheat flour --- 2/3 rd cup
Coriander leaves (Kothimera) --- 20-25 stems
Green chilies --- 4
Salt --- as per taste
Water --- half to the flour

Process of making the dough:

In a bowl … add 2/3 rd cup of wheat flour.
Slit green chilies twice to make four pieces. Cut the slit green chilies into tiny pieces. Or else you can even grind them to make tiny pieces. Add them to the flour.
Chop 20-25 stems of coriander leaves to tiny pieces. Add to the flour.
Add enough salt to the flour.
Add about half of the water to the flour.
Knead the dough.
Add a tsp of oil. Again knead the dough.
Rest it for 15-30 minutes.

Process of rolling Parathas:

Once again knead the dough before rolling them to parathas.
Divide the dough to 6 equal parts.
Take each part to your hands roll them to a ball with your palms.
Press gently with your palms.
Dip them either side in the wheat flour.
On a rolling pad… roll it to a round flat shape with a rolling pin.
Take an edge of the rolled one. Roll them like a folded mat like in the picture below.


Again fold it like a coil. Look at the picture below.


Stick the tip tightly with a drop of water.
Again dip that in the wheat flour.
Roll out to a round flat shape.


In the same manner. Roll the rest of the parathas too.

Process of frying:

Fry the parathas with oil on a griddle like you fry chapathas.
Have with a curry.


Tastes really good.

Aloo Paratha

Learnt From:

I learnt this recipe from this video

Makes:

6 Aloo Parathas

Ingredients:

Wheat Flour --- 2/3 cup
Water --- ½ cup to the wheat flour (adjust it)
Potatoes --- 3 large

Salt --- as per taste
Coriander leaves --- 1 bunch
Green chilies --- 4
Cumin seeds --- ½ teaspoon
Red chilly powder --- 1 tsp
Garam masala --- ½ tsp (optional)

Process:

Peel off the skin of potatoes.
Chop them into cubes.
Keep them in pressure cooker. Add water, enough salt and a pinch of turmeric powder. Cook for 3 whistles. And wait till the pressure goes away which takes around 15 minutes.


Meanwhile, take a bowl … add wheat flour, water & a big pinch of salt.
Mix it with bare hand to make a knead dough.
Add ½ teaspoon of oil to the dough and mix it.


Cover it with lid and keep it aside.
When the pressure of the cooker goes off … transfer the boiled potatoes to a colander.


Let them cool.
In the meanwhile, slit green chilies and chop to tiny pieces.
Chop coriander leaves. You can even chop the stems too.
Mash the potatoes with bare hand.
To make stuffing ... Add and mix chopped coriander leaves, green chilies & ½ tsp of cumin seeds, 1 tsp of red chilly powder, if you want you can even add ½ tsp of garam masala to the mashed potatoes.


Separate the potato stuffing to 6 portions.


Once again mix the chapathi dough with bare hand.
Make 6 equal portions from chapathi dough.
Roll them to round balls by placing them in between your palms.
Press them gently with your palms.


Dip either side of the ball in the wheat flour.


Place the ball on the rolling pad and roll out to a flat round shape with the rolling pin.





Place a portion of the potato stuffing onto the rolled flat chapathi.



Close the stuffing with the edges of the chapathi.


Gently press the closed chapathi stuffing with your palms.
Again dip that either side on the wheat flour.
Now gently make a round flat shape.


In the same manner roll out all the rest of the chapathi with potato filling.


Heat a griddle on medium-high heat.
To check whether the griddle is heated or not… sprinkle water on the griddle … then it should be sizzled.
Place the rolled aloo paratha on the griddle.


Make it to move in circles on the griddle with your finger tips.



When the back side of paratha get some fried spots…flip over the with the help of a spatula.


Make circles of paratha on the either side too on the griddle.
When the back side of it get fried spots sprinkle ½ tsp of oil on the paratha and flip it over.


Do the same on the back of it too. Aloo paratha ready to be served.


Transfer the aloo paratha to a serving plate.
Have it with a pickle and curd.

Avocado Chapathi

My husband tasted this chapathi from his colleague Ramesh’s lunch box. As soon as came from office he told me that the chapathi was too good and asked me to learn this from Sunitha.

Learnt From:

My friend Sunitha.

Makes: 9 Chapathis

Ingredients:

Ripe Avocado --- 1 medium size

Wheat Flour --- 1 cup (235 ml)
Turmeric Powder --- ¼ tsp
Salt --- ½ tsp
Red Chilly Powder --- 1 tsp
Carom Seeds / Ajwain (vaamu) --- 1 tblsn
Oil --- ½ tsp
Garam Masala --- ½ tsp (optional)
Water --- very little (if required)

Process of making dough:

Cut avocado into half.


Remove the seed and trash it.
Take the flesh of the avocado with a spoon to a bowl.


Mash it with bare hand. Trash the skin of avocado.


In a bowl… take 1 cup (235 ml) of wheat flour. Add mashed avocado, ¼ tsp of turmeric powder, ½ tsp of salt, 1 tsp of red chilly powder, 1 tblsn of warm… make a knead dough without adding water. (If the dough becomes hard then add a very little water like 1 tsp.) Add ½ tsp of oil and knead the dough again.


Cover the dough with lid. Let it sit for 15 to 30 minutes. In the meanwhile, make a curry for the avocado paratha.

Process of Rolling:

After 15 to 30 minutes … again knead the dough.
Make 9 equal parts from the dough.
Take each part … make round balls and press gently with your palms.


Apply wheat flour on the either side of the pressed balls.
Roll out each balls to a thin round shape.


Fold the rolled chapathi into half.


Fold again into half to make a triangle shape.


Dip that triangles on the wheat flour on either side.
Roll out to a thin triangle shaped chapathi.


Roll out rest of the chapathis too.


Process of Frying:

Heat griddle on medium-high flame.
Sprinkle water on the griddle.
If it sizzles… gently keep the rolled chapathi on the griddle.
Move the capathi on the griddle with your finger tips till the downer part gets small bubbles.
Reverse the chapathi on the griddle with a spatula or with hand.
Again move the chapathi with your finger tips till the downer part gets some small bubbles.
Reverse the chapathi with a spatula and sprinkle ¼ tsp of oil on the chapathi. Move the chapathi with spatula.
Reverse the chapathi with a spatula and sprinkle ¼ tsp of oil on the either side of the chapathi too.
Reverse the chapathi and move it on the griddle with spatula for 5 seconds.
Transfer the chapathi to a serving plate.
Have it with some curry.