Tasty and Easy Recipes

Ingredients:

Dough:
2 2/3 cup Whole Wheat Flour (Atta)
1 1/3 cup Maida
1/2 tbsp Salt
1/3 cup Butter or Ghee
11/3 cup Warm Water as needed
Stuffing:
2 tbsp Oil
1 tbsp Fresh Ginger
1-3 Green Chilies Minced
1/4 tsp Asafetida Powder (hing)
21/2 cup Cooked & Coarsely Mashed Mutter (Green Peas)
2 tsp Garam masala
1/4 tsp Red chili Powder
Salt to taste
2 tsp Lemon Juice
2 tsp Jaggery (gur)
Finely chopped coriander
Butter / Oil for frying

Method:
Make dough out of flour (atta),maida, salt and ghee as you would do for any paratha/roti 30 minutes before and cover it with wet muslin cloth and keep aside.
For stuffing heat oil in a kadhai over moderate heat. Toss in ginger and green chilies.
Fry until ginger starts turning brown, then drop asafetida. A few seconds later add the peas.
Add remaining ingredients and stir-fry for about 2 minutes. Remove the pan from the heat and allow to cool. Divide the mixture into 10 equal portions.
Make two medium size chapati, add the filling to the one chapati and cover it with the second one. Seal the edges so that mixture doesn’t come out.
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 mattar parantha hot with yogurt (curd) and your favorite chutney or with pickle.

Ingredients:
Whole Wheat Flour (Atta) as per consumption
1 tbsp Oil
Salt as per taste
Butter/Ghee (Pure ghee) for frying
Water for kneading

Method:
Make dough out of whole-wheat flour (atta), 1tbsp oil & salt, as you would do for any paratha/roti.
Make dough 30 minutes before and cover it with moist muslin cloth.
Take a Ping-Pong ball size lump of dough.
Now roll it into a circle of appox. 5 to 6 ” diameter using dry flour.
Heat the ghee so that it turns to liquid.
Now spread the ghee properly over entire surface.
Using a knife make a 2″ cut lengthways and fold it inwards .
Spread Oil on every fold. Now press it lightly towards the center to show the layers clearly and roll like a paratha.
Cook on a pre-heated Tawa (flat griddle plate).
Turn the lachha paratha 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 the lachha parata on a low heat till golden brown.

Ingredients:
4 cups Whole Wheat Flour (Atta)
2 cups Grated Cauliflower (Gobi)
Coriander leaves (finely chopped)
1-2 Chopped Green chilies
1″ Ginger Chopped
Salt, Red chili powder & Garam 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.
Mix grated cauliflower, green chilies, ginger, coriander leaves, ajwain, chili powder, salt, and garam masala as a filling in paratha.
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 gobhi ka parantha hot with yogurt (curd) and your favorite chutney.
Note: It makes 18 parathas.