Tasty and Easy Recipes

Ingredients:
100 gms Grated Paneer
1 finely chopped Onion
Coriander leaves finely chopped
Small piece of Ginger (grated)
1 or 2 finely chopped green Chilies
Salt, Red Chili powder and Graram masala as per taste
1/2 tsp Ajwain (optional)
Butter / Oil for frying

Method:
Make dough out of whole wheat flour (atta), as you would do for any paratha/roti.
In a bowl mix all the stuffing ingredients.
Make two medium size chapati, add the filling to the one chapati and cover it with the second one. Now roll it slightly.
Cook on a pre-heated Tawa (flat griddle plate).
Turn it and pour half tablespoon oil or butter.
Spread it on the paratha and shallow fry over low heat. Turn it and again pour oil or butter on the other side. Cook on a low heat till golden brown.
Serve paneer paratha hot with yogurt (curd) and your favorite chutney or with pickle.
Note: Do not add salt to the filling before, as it will leave water. Add salt only at the time of preparation.

Ingredients:
2 cups Chapati Flour
1 cup Spinach (palak), finely chopped and steamed
1tbsp. oil
Salt to taste
1/4th tsp. chili powder or black pepper powder
Oil / butter to shallow fry

Method:
Drain the steamed spinach and cool it to room temperature.
Now mix all ingredients- flour, spinach (palak), salt, chili powder, cumin seeds and 1 tbsp. oil .
Add enough water to make a dough of rolling consistency.
Cover it and keep aside for 30 minutes.
Then make small balls and roll them like parathas.
Put the palak paratha on the tawa (Griddle) and make like you make any paratha.
Serve palak parantha hot with home-made butter,curd or chutney of your choice.

Ingredients:
Methi ki sabzi
Whole Wheat Flour (atta) as per your Consumption
Salt as per taste
Oil/Butter for frying

Method:
Make dough out of whole-wheat flour (atta) as you would do for any parantha/roti 15 minute before and cover it with wet muslin cloth and keep aside.
Mash the Methi vegetable slightly with spoon.
Add little salt to the vegetable as per your taste.
(Keeping in mind that vegetable already consists of salt).
Make a ball of dough slightly thicker than chapati and roll it a little.
Place the Methi vegetable on it and again make it into a ball.
Seal the edges completely so that the stuffing does not come out.
Flatten these balls and roll like any other parantha.
Pre-heat the griddle (tawa). Turn it and spread little oil or butter and shallow fry over low heat. Turn it again and spread butter/oil on the other side. Cook both sides till golden brown.
Serve methi ka paratha with homemade butter.
Note: If you don’t have enough leftover vegetable. You can add one small finely chopped onion to the vegetable.