Mooli ke parathe (Stuffed Radish Indian Bread)!!

Onmyplate today is “Mooli ke parathe (Stuffed Radish Indian Bread)”.

Radish is well known all over the world and is widely used in salad, vegetarian and non vegetarian food since it is sweet in taste and juicy too!!

Ingredients::

  • Atta (Whole wheat flour) 2 cups
  • Grated Radish 1 cup
  • Curd 3/4 cup
  • Grated ginger 1 tbsp
  • Ajwain (Carom) seeds 1/2 tsp
  • Fresh green chili 2 chopped
  • Salt 1/2 tsp or according to taste
  • Oil 1 tsp

Preparation::

  • Mix all the ingredients and knead into a soft dough, add little more curd if required
  • Divide the dough into equal portions
  • Roll out each dough thinly into a circle
  • Heat tawa (flat iron utensil) on medium flame
  • Cook Paratha on both sides and smear little oil on each side, until brown spots appear on the surface
  • Serve hot with curd or pickles!!
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Stuffed Paneer (cottage cheese) Paratha!!

Onmyplate today is ” Stuffed Paneer (Cottage Cheese) Paratha”!!

Apart from being loved by children, paneer is a great source of Calcium and Vitamin D and very healthy…

Ingredients:

  • Atta (Whole wheat flour) 1 cup or for 3-4 parathas
  • Fresh Paneer 1 cup mashed
  • Onion 1 medium chopped
  • Tomato 1 small chopped
  • Haldi (Turmeric) 1/4 tsp
  • Red chili powder 1/4 tsp
  • Fresh green chili 1 chopped
  • Ajwain (Carom) seeds 1/2 tsp
  • Garam Masala 1/4 tsp
  • Lemon juice 1 tbsp
  • Salt 1/2 tsp or according to taste

Preparation::

  • Take whole-wheat flour in a bowl and add salt and sufficient water to knead into a dough
  • Apply oil, cover and set aside
  • Heat oil and add ajwain, onions, green chili, red chilli powder, salt, garam masala and stir
  • Fry till the onions are golden or light brown in color, ensure that it doesn’t turn too brown
  • Now add tomatoes and fry till the tomatoes are soft
  • Add the mashed paneer and fry in low heat for 2 minutes
  • Remove from heat and add the lemom juice and mix well
  • Now divide the dough into equal portions, the size of your regular chapatis
  • With your palm, flatten a dough and using one hand, press the sides of the ball to form a hallow to fit the paneer ball. The middle should be thick and sides should be thin
  • Place the filling into the ball and cover the sides
  • Run it around the palm so that it gets closed well
  • Dust some flour on your palm and and press the dough
  • Then gently press till its flat
  • Ensure you don’t press too much and make the stuffed paneer to come out
  • Heat a tawa (Iron flat bottom utensil) and smear oil
  • Once the paratha is pressed, with all the sides evenly spread, gently place on the hot tawa
  • Reduce the flame to medium and let it bubble up. Turn it around and spread oil around the parathas
  • The parathas taste better if the oil is spread to the sides too. Cook till both sides turn a golden brown
  • Serve hot with curd or pickles or drop a dab of butter if you like!

Methi ka Paratha (Chapati with Fenugreek Leaves)

Methi (Fenugreek) is considered to be a rich source of iron and consuming it in any form i.e. seeds or leaves helps to keep us in good health.

Therefore, today’s special is Methi ka Paratha which is cooked in most of the Indian homes; however, the below guidance would be helpful to prepare it easily!!

Ingredients ::

  • Whole wheat flour (Atta) as required for 5-6 chappatis
  • Methi (Fenugreek) leaves finely chopped 1 cup
  • Green chili finely chopped
  • Garlic 2 tsp finely chopped
  • Onion 1 medium finely chopped
  • Fresh coriander leaves chopped 1 ½ tbsp
  • Curd ½ cup
  • Salt according to taste
  • Oil to cook

Preparations::

  • Take whole-wheat flour (Atta) in a bowl, salt, methi leaves, onion, garlic, green chili, coriander leaves and knead into a dough with the help of curd. For better results do not add water but you may add little more curd
  • Apply oil, cover and set aside for fifteen minutes
  • Divide the chapatti dough into equal portions, the size of your regular chapatis
  • Dust some flour and press on the board (chakla)
  • Then gently roll out with the rolling pin (belan)
  • Heat a tawa (Iron flat bottom utensil) and smear oil
  • Once the paratha is rolled out, with all the sides evenly spread, gently remove and place on the hot tawa
  • Reduce the flame to medium and let it bubble up
  • Turn it around and spread oil around the parathas.
  • The parathas taste better if the oil is spread to the sides too. Cook till both sides turn a golden brown
  • Serve hot with curd or pickles or drop a dab of butter if you like!

Aaloo ka Paratha (Stuffed potatoes Indian Bread!!)

Ingredients ::

  • Onion 1-2 medium
  • Potatoes 3-4 big boiled and mashed
  • Green chili chopped
  • Fresh coriander leaves chopped 2 tbsp
  • Red chili 1 tsp
  • Mango pickle with oil 1 tbsp
  • Salt 1 tsp or according to taste
  • Carom Seeds (Ajwain) ½ tsp
  • Garam Masala 1 tsp
  • Yogurt 1/4 cup
  • Whole wheat flour (Atta) as required for 5-6 chappatis

Preparations::

  • Take whole-wheat flour in a bowl, ajwain, salt, yogurt and sufficient water and knead into a dough
  • Apply oil, cover and set aside for fifteen minutes
  • Heat oil and add ajwain, onions, green chillies, red chilli powder, salt, garam masala and coriander leaves
  • Fry till the onions are golden or light brown in color, ensure that it doesn’t turn too brown
  • Remove from heat, and once they are cool, mix well with the mashed potatoes and mango pickle. Now make potato balls for the paratha
  • Divide the chappati dough into equal portions, the size of your regular chapatis
  • With your palm, flatten a dough and using one hand, press the sides of the ball to form a hallow to fit the potato ball. The middle should be thick and sides should be thin
  • Place the potato ball, close on the sides to completely cover the stuffing
  • Run it around the palm so that it gets closed well
  • Dust some flour and press on the board (chakla)
  • Then gently roll out with the rolling pin (belan)
  • Ensure you don’t press on the paratha and make the stuffed potatoes to come out
  • Heat a tawa (Iron flat bottom utensil) and smear oil
  • Once the paratha is rolled out, with all the sides evenly spread, gently remove and place on the hot tawa
  • Reduce the flame to medium and let it bubble up. Turn it around and spread oil around the parathas
  • The parathas taste better if the oil is spread to the sides too. Cook till both sides turn a golden brown
  • Serve hot with curd or pickles or drop a dab of butter if you like!