Tasty and Easy Recipes

Ingredients:
Whole Wheat flour (atta) as per consumption
Eggs (same as number of parathas)
1 tbsp Oil
Butter /oil for frying
Salt as per taste

Method:
Make dough out of whole-wheat flour (atta),1tbsp oil and 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 slightly using dry flour.
Now nicely spread little oil over it and fold it in a semi circle shape.
Spread little oil again and fold it along the length and roll it in a triangle shape.
Cook on a pre-heated Tawa (griddle). Turn it.
Pierce the egg from the top. Now slowly open the layer of paratha and pour the egg on it.
Spread butter/oil on this side and let it get golden.
Similarly cook on the other side till golden brown.

Ingredients:

Stuffing:
2 boiled Potatoes
1 small finely chopped Onion (optional)
Coriander leaves finely chopped
Small piece of Ginger (very finely chopped or grated)
1 or 2 green Chilies (finely chopped)
Salt Red Chili powder and Garam masala as per taste
Butter

Method:
For the cover make dough out of whole-wheat flour (atta), as you would do for any parantha/roti.
Mash the potatoes.
Add all the stuffing items to mashed potatoes and mix it properly.
Make two medium size chapati, add the filling to the one chapati and cover it with the second one.
Now roll it slightly. Put it in a pre-heated oven at 450-degree. Cover top oven grill with aluminum foil & Place Paratha over it for easy baking.
When top side is done change the side and keep a check (till properly baked)
Spread butter over it. Serve aloo paratha hot with yogurt (curd).

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.