Spinach-Onion Paratha-

Ingredients-

Prepares 4-5 parathas

Spinach finely chopped (Frozen n thawed or fresh)– 2 cups
Chopped onion- 1 cup
Wheat flour – 2 cups
Garam Masala/curry powder – 1tbsp
Finely chopped Garlic- 2 tbsp (optional)
Finely chopped Green Chilies – 1tbs or according to taste
Cumin seeds – 1 tsp
Asafetida- ¼ tsp
Red chili powder – ½ tsp
Salt to taste
Oil for shallow frying parathas.

Note- In the recipe I have chopped onions coarsely to give the parathas a good crunch and taste of roasted onions. This makes parathas tough to roll and need a bit practice. Onions can be finally chopped depending upon the preference.

Method-
Combine everything except oil and prepare dough (one teaspoon of oil can be mixed in the dough to make it non-sticky). As spinach n onion oozes out water make sure to use very little water to make the dough. Divide the dough into small balls n roll parathas. Roast it well on both the sides by applying little oil. Serve it with lemon-Onion salad, curd n pickle.

Aloo paratha

This is my husband’s favorite paratha in fact I think loads of people like it. There are different ways of making aloo paratha, in some recipes the potato filling is cooked and in some its not. Here I have used the later version. I hope you all will like it.

Ingredients-
4-5 Parathas

Boiled potatos- 2 medium sized
Finely chopped Onions - 1/2 cup
Chopped green chillies - 2 tbs(as per taste)
Chopped ginger - 1 tsp
Chopped Coriander - 2 tbsp
Chili flakes- 1 tsp (as per taste)
Salt as per taste

Note- For parathas the dough should be soft and potato for stuffing should be boiled one night/4-5 hours before preparation (preferably kept in refrigerator) which makes it hard and it doesn’t spill out while rolling the parathas. Vegans avoid ghee/butter as it is made of milk.

For Dough-
Mix the flour, salt and water. Make the dough and keep it covered for 15-20 min (It will make the dough soft). Now knead the dough well (approx 5 min) and it’s ready for stuffing.

Stuffing-
If possible grate the boiled potatoes instead of mashing it (this will avoid any lumps and won’t break the parathas while rolling). Add all the ingredients in grated potato and mix well. Make small balls (size of golf ball) by using approx 2 tbsp of the potato mixture.

Now take a small portion of dough. Roll it in small disk (puri). Take it in the Middle of your palm. Keep the potato ball at the center of the in the disk/ puri. Cover it from all the side with disk/puri and roll it smoothly. Roast it well on both the sides by applying oil. Before serving apply a teaspoon of butter and serve it with chilled curd, salad and pickle. Yum yum :)

Onion-Cheese Paratha

Ingredients-
4-5 Parathas

Wheat flour- 3 cups
Mashed Boiled potato- 1 cup
Grated Cheese – 1cup
Chopped onion(optional)- ½ cup
Grated Ginger – 1tbsp
Chopped chili – 1tbsp
Black pepper powder- 1/2 tsp
Green Coriander chopped – 2tbsp
Oil for roasting
Salt to taste

Note- For parathas the dough should be soft and potato for stuffing should be boiled one night/4-5 hours before preparation (preferably kept in refrigerator) which makes it hard and it doesn’t spill out while rolling the parathas.

Method-
For Dough-
Mix the flour, salt and water. Make the dough and keep it covered for 15-20 min (It will make the dough soft). Now knead the dough well (approx 5 min).And it’s ready for stuffing.

Stuffing-
Mix all the ingredients except wheat flour and oil.

Take stuffing and make small balls (size of golf ball). Take a small portion of dough. Roll it in small disk (puri). Take it in the Middle of your palm. Keep the stuffing ball at the center of the in the disk/ puri. Cover it from all the side with disk/puri and roll it smoothly. Roast it well on both the sides by applying oil. Before serving apply a teaspoon of butter and serve it with chilled curd, salad and pickle. Yum yum :)

Gobhi Paratha

Ahhh another paratha which I just love!!! Me being a north Indian want some or the other form of roti/paratha in my luch and dinner everyday. Since my husband also loves Parathas I try to make them atleast twice a week.
As everyone knows Cauliflower is a very versatile vegetable (atleast for me..I cook them with almost everything..hehehe). Like potato you can use it in mix veg, aloo gobhi, gobhi matar, pulav, gobhi manchurian and of course gobhi paratha. I love gobhi so I will be posting loads of recipes of gobhi in the blog. All the gobhi lovers can check this blog from time to time for other gobhi recipes :) Lets make yummy gobhi parathas..

Ingredients-
4-5 Parathas

Wheat Flour – 3cups
Finely chopped (approx ½ inch pieces) cauliflower – 2cups
Finally chopped Green chili – 1tbsp
Grated Ginger – 1tbsp
lemon juice(optional)- 1 tsp
Garam Masala powder – 1tsp
Turmeric powder – ½ tsp
Red chili powder – 1tsp
Chopped green coriander – 2tbsp
Oil/butter/ghee for roasting
Salt to taste

Note- One can add 1/2 cup of boiled and grated potatoes in the filling to avoid the filling to spill out while rolling the parathas. Vegans avoid ghee/butter as it is made of milk.

Method-
For Dough-
Mix the flour, salt and water. Make the dough and keep it covered for 15-20 min (It will make the dough soft). Now knead the dough well (approx 5 min).And it’s ready for stuffing. This makes 4-5 parathas.

Stuffing-
In a pan take 2 tbsp of oil. Add green chilies, cumin seeds, grated ginger, and cauliflower pieces. Mix it well, cover it and cook for 1 min. Now add turmeric and salt in that and cover it and cook till it becomes tender. Now put garam masala and chili powder and cook it without covering it for few min so that it becomes dry. Ones its done add green coriander and lemon juice and mix it well. Allow it to cool naturally. Ones it cools down mash it well. It’s ready for stuffing.

Take a small portion of dough. Roll it in small disk (puri). Take it in the Middle of your palm. Put approx 2tbsp filling at the center of the in the disk/ puri, cover the stuffing from all the side with disk/puri and roll it smoothly. Roast it well on both the sides by applying oil. Before serving apply a teaspoon of butter(optional) and serve it with chilled curd, salad and pickle.

Mooli Paratha

Like any other North Indian, I also love parathas. Every paratha has its own distinct taste and one of them which is my favourite is Mooli Paratha. Though bit time consuming but tastes amazing. That day after seeing an oversized mooli(radish) in the groccery store, I couldn't resist myself from buying it. I made 2 things with that giant radish one is instant mooli pickle and another is Mooli paratha. For the pickle I will post the recipe later but here it goes the recipe for Mooli Paratha.

Ingredients-
6-7 parathas

Mooli (Radish)- 1 Medium
Wheat Flour for dough - 3 cups
Jeera powder - 1tsp
Saunf powder - 1tsp
Garam masala - 1tbsp
Chat masala- 1/2 tsp
Red chili powder 1tsp
Turmeric powder ½ tsp
ginger (finely chopped)- 1tsp
Green coriander (finely chopped) - 2tbsp
Green chilies (finely chopped)- 1 tbsp
Lemon juice
Salt to taste
Note- All the spices can be adjusted according to the taste

Method-
For Filling-
Grated mooli (approx 3 cups). Add salt and keep it covered for 15-30 min. After 15-30 min squeeze the water from the grated mooli. Please note, there should not be any water left else it will be difficult to roll the parathas. Don’t throw the water (It can be used in making dough). After squeezing water it will become half of its quantity (one and a half cups). In a pan take 1 ½ tbsp oil. Add chopped ginger, green chilies. Roast them well. After 1 min Add grated mooli. Roast it for 1 min without covering the pan. Now add all the spices one by one and roast it well for around 2-3 min. Add the lemon juice and green coriander in the end. Allow it to cool naturally. The mixture should be dry else it will be tough to make parathas.

For Dough-
Mix the Wheat Flour, salt and the squeezed juice from grated mooli (it will increase the taste). Please remember that the squeezed juice already has salt so adjust the salt accordingly. If required add more water. Bind all the flour together. Keep the dough covered for 15-20 min (It will make the dough soft). Now knead the dough well (approx 5 min) and it’s ready for stuffing.

For Paratha –
Take a small portion of dough. Roll it in small disk (puri). Take it in the Middle of your palm. Keep 1-2tbsp of filling in the puri. Cover it from all the side and roll it smoothly. Roast it well on both the sides by applying oil. Before serving put a teaspoon of butter and serve it with cool curd, salad and green chili pickle. Yummy!!!