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Showing posts with label PARATHAS. Show all posts
Showing posts with label PARATHAS. Show all posts

June 29, 2017

Palak Chapati – Spinach Chapathi – Pasalai Keerai Chapathi Recipe

Palak chapati (Spinach chapathi, Pasalai keerai chapathi in Tamil) is an easy, healthy paratha recipe that can be served with onion raitha or boondi raita and pickle as the side dish.
Palak chapati recipe

I make this easy palak chapathi for our dinner usually. I followed my soft chapati recipe and added masala powders to make this spinach chapathi flavorful and soft. Curd & oil is the major ingredient that helps to make it soft. You can roll it thin or thick and pack it for lunch box if you like. You should eat it hot to enjoy its best taste. For variations, you can add finely chopped palak leaves and add it to make the job easier. Lets see how to make easy palak chapati with step by step photos !
Spinach chapathi

Palak Chapati / spinach chapathi recipe


Palak Chapati / spinach chapathi recipe Easy , healthy palak chapathi / Spinach chapathi recipe with step by step photos - Easy, instant dinner recipes
Cuisine: Indian
Category: Dinner Recipes
Serves: Serves 14 nos
Prep time: 30 Minutes
Cook time: 5 Minutes
Total time: 35 Minutes


INGREDIENTS

1 cup - 250ml
  • Wheat flour / atta - 2 cups
  • Palak leaves - 2 cups
  • Ginger - 1 inch piece
  • Green chilli - 1 no
  • Curd - 1 tbsp
  • Cooking oil - 1 tbsp
  • Ajwain/ Carom seeds OR cumin seeds - 1 tsp
  • Garam masala powder - 1 tsp
  • Salt & water - as needed

METHOD

  1. Wash and clean the palak leaves. Grind the leaves, green chilli and ginger to a smooth paste adding required water. Set aside.
    Palak chapati/ spinach chapathi
  2. In a wide plate or bowl, take the whole wheat flour, ajwain, ground palak, curd, cooking oil, salt, garam masala powder and mix well.
    palak chapati recipe
  3. Add little water only if needed. Make a smooth dough.Knead for 5 minutes. Grease with oil. Cover & rest for 30 minutes.
    palak chapati recipe
  4. After 30 minutes, make ball sized dough and dust in wheat flour.Roll it thin or thick as you like. I rolled it medium thick.
    palak chapati recipe
    palak chapati recipe
  5. Heat a dosa pan. Put the chapati and cook in low to medium flame. When bubbles start to appear, flip the chapati and cook the other side. Apply oil on both the sides by flipping the chapathi.
    palak chapati recipe
  6. Remove and serve hot with onion raita or boondi raita.
    Enjoy !
Note

  • Adjust the quantity of masala powder as per your taste.
  • For variations, you can add finely chopped palak leaves, grated ginger & green chilli instead of grinding them.
  • You can use cumin seeds instead of ajwain.


Easy, healthy palak chapathi is ready to relish with boondi raita & pickle.
Palak chapathi recipe
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January 6, 2017

Gobi Paratha Recipe–How To Make Cauliflower Paratha With Video Recipe

Gobi paratha recipe with step by step pictures
Gobi Paratha is Sendhil’s most favorite Paratha recipe. After marriage he took me to In-swing restaurant in BDA complex, Banashankari and got this cauliflower paratha for me as he loves it very muchHappy. That’s the first time I tasted a stuffed paratha in my lifeBatting Eyelashes.He told me to try the same at homeWinking. As I was a beginner in cooking, I did not have any idea about the stuffing part, how to roll paratha etc. When I tried it, all the stuffing came out while rolling and the paratha became a disasterTongue. Still he appreciated me for my attempt and ate well. And that’s my manLove Struck. Now after so many years of cooking, I can make a good gobi paratha for him.So I wanted to share this recipe in my blog with step by step photos and a detailed video recipe to help beginners. You can try this yummy paratha recipe for dinner or lunch box. Even Kids would love this paratha if you cook it adding ghee or butter. It comes out soft and stays good for hours. Lets see how to make Gobi paratha/Cauliflower paratha at home easily !
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November 28, 2016

Easy Mooli Paratha Recipe – Radish Paratha

Easy mooli paratha
Radish paratha ( Mooli paratha, muli paratha in Hindi ) is a popular North Indian paratha recipe. It is basically a Punjabi recipe. Usually I make mooli paratha/ radish paratha by stuffing mooli masala in roti dough. But recent days, I have been making mooli paratha without stuffing following this easy method as told by my friend Shalini.Its a no onion no garlic paratha recipe. In this method, I have added the ground mooli along with spice powders to the whole wheat flour directly. To make this paratha soft, I have added besan flour, oil and curd. These ingredients help to keep this paratha soft for few hours. I have made these paratha thin as Sendhil loves this way. Make it thin or thick as you wish.Bachelors and working women will find this recipe very easy to prepare in busy morning hours or for dinner after coming back tired from office. Onion raita , masala dahi or pickle would serve as a best side dish for this paratha. Friends, do try this easy mooli paratha recipe at home and share your feedback with me. Lets see how to make this easy radish paratha / muli paratha with step by step photos !
Easy mooli paratha

Easy Mooli paratha / Radish Paratha recipe


Easy Mooli paratha / Radish Paratha recipe Mooli paratha ./ Radish paratha in an easy way without stuffing !
Cuisine: North Indian
Category: Dinner / Breakfast
Serves: Serves 2
Prep time: 10 Minutes
Cook time: 2 Minutes
Total time: 12 Minutes


INGREDIENTS
1 cup - 250ml
  • Wheat flour - 1 cup ( I used Aashirvad atta)
  • Besan flour - 1 tbsp
  • Cooking oil - 1 tbsp
  • Curd - 1 tbsp
  • Radish - 2 nos ( medium sized)
  • Carom seeds/ Ajwain - 1 tsp
  • Finely chopped green chilli – 1 no
  • Red chilli powder - 1 tsp
  • Dhania powder – 1.5 tsp
  • Garam masala powder - 1 tsp
  • Coriander leaves - a fistful ( finely chopped)
  • Salt – as needed
  • Water – few tbsp  ( Use very less water)
  • Cooking oil or ghee – to drizzle on paratha
METHOD

  • Wash and peel the skin of radish using a peeler. Discard the skin. Slice the radish into thin roundels. Grind them to a smooth paste without adding water. While grinding wipe the sides of mixie jar and grind for long time till radish becomes a smooth paste. If you do not want to grind the radish, just grate it using a fine grater and keep aside. No need to squeeze the water from it.
    Easy radish paratha 
  • In a wide plate, take the wheat flour, besan flour, cooking oil, curd , carom seeds, red chilli powder, dhania powder, garam masala powderand finely chopped green chillies and coriander leaves.Mix everything well to make a crumbly mixture.
    Easy mooli paratha recipe
  • Now add the ground radish paste/ grated radish and mix well without adding water. Flour will become semi wet now. So add very little water using a tbsp measure and make a soft, non-sticky dough. Make sure you do not add more water. If the dough becomes sticky, paratha may turn out dry and hard. So add water very carefully. The quantity of water depends on the water content in radish. I used less than 1/4 cup of water.

  • Easy mooli paratha recipe
    • Grease your hands with oil and make golf sized balls from the paratha dough.Arrange them in a plate. Take one ball, dust in wheat flour and roll it to a thin or thick paratha as you wish. Paratha should not stick to the rolling pin. Do not use more flour for dusting. It will make the paratha dry even if you add more oil. Make all the paratha and keep them in a plate. If  you are not able to make round paratha, just roll the paratha to any shape, cut it with a round box lid. 
    • Heat a dosa tawa. When its hot, drop a paratha on the tawa. Keep the flame medium. Apply a tsp of oil or ghee all over the paratha, cook for a minute. Flip and cook the other side as well. Brush with oil. Cook both the sides till golden spots appear. Remove the paratha, brush with more oil or ghee if you wish. Serve it hot with raita and pickle to enjoy its best taste. If you are packing for lunch, just stack the cooked paratha one over the other, roll it in a thermal foil and keep inside the lunch box. Stays soft for few hours.
    Easy mooli paratha recipe
    Enjoy !

Note
  • Adjust the quantity of spice powders as per your taste.
  • Usually I make this paratha thin as per my family’s likings. Make it thick if you wish.
  • You can replace carom seeds with cumin seeds.
  • Adding besan flour is optional. You can skip it too.
  • Adding curd and oil helps to make the paratha soft.
  • Be careful while adding water. Add it little by little. The quantity of water depends on the water content present in radish.

Enjoy this easy mooli paratha with a simple onion raita and pickle and relish a quick breakfast/ dinner !
Easy radish paratha recipe
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December 11, 2015

Paneer Paratha Recipe - Stuffed Paratha Recipes

Paneer paratha recipe
Basically I love to try different varieties of paratha recipes at home.I make aloo paratha and mooli paratha most often.But I have not tried paneeer paratha & gobi paratha recipes so far.I have tried many paneer recipes like paneer gravies,korma,Paneer Kheer, Paneer biryani & even Paneer bonda. But somehow I haven’t tried my hands on the most popular paneer paratha recipe.Yesterday I bought a 200gms block of paneer just to make this stufffed paratha.It was so easy to make and it came out so tasty,flavorful and soft.This paratha would be loved by kids and adults as well.For variations,you can mix some grated cheese along with paneer and make it for kids.Try making this paratha for you lunch or dinner.It tastes yum.Lets see how to make this easy & healthy paneer paratha recipe !
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April 10, 2015

Punjabi Aloo Paratha Recipe-Stuffed Potato Paratha Recipe

Aloo paratha recipe
Long back i had shared an aloo ka paratha recipe learning from my friend.Today i tried this paratha in Punjabi style for a change from my usual recipe.I never thought its so easy to make and tastes like the one we get in paratha joints here.Its a no onion,no garlic Jain recipe apt for fasting days.I loved the simplicity of this recipe and of course its delectable taste with the combination of masala dahi raita.I came up with this recipe after googling so many punjabi paratha recipes and videos.For rolling these parathas,i followed my friend’s method of rolling obbattu using two polythene sheets.It was very easy to roll and the potato stuffing din’t ooze out at all.I have shared the procedures with step by step pictures along with tips & tricks to make a perfect paratha for beginners sake.I hope and i am sure it will come out well for you.Try it and let me know how u liked it.I always make the parathas thin as my man likes it that way.Please make it thick or thin as u wish.This morning I packed few parathas for his lunch box and i am waiting for his feedbackBatting Eyelashes.Ok,lets see how to roll and make these yummy,soft Punjabi aloo ka paratha recipe with step by step photos.

Aloo paratha recipe

Punjabi style aloo paratha recipe


Punjabi style aloo paratha recipe Punjabi style aloo paratha recipe -Easy to make,soft n flavorful !!
Cuisine: Indian
Category: Dinner
Yields: 8 nos
Prep time: 15 Minutes
Cook time: 3 Minutes
Total time: 18 Minutes


INGREDIENTS
For the dough
  • Atta/Wheat flour - 2 cups ( i used aashirvaad)
  • Water - as needed ( I used 1 cup + 1/2 tbsp)
  • Oil - 1/2 tbsp
  • Salt - as needed
For the stuffing
  • Potato - 4 nos (medium sized)
  • Ajwain/Omam - 1/2 tsp
  • Ginger - 1/2 inch piece ( grated or finely chopped)
  • Green chilli - 1 no ( finely chopped)
  • Red chilli powder - 1 tsp ( I used 3/4 tsp)
  • Garam masala powder - 3/4 tsp
  • Chat masala powder - 1/2 tsp
  • Anardana powder/Pomegranate seeds powder OR Amchoor powder - 1/4 tsp(optional)
  • Cumin powder/Jeera powder - 1/2 tsp
  • Finely chopped coriander leaves - few tbsp
  • Salt - as needed
METHOD


  • In a wide bowl,take the flour and add salt.Mix well.Make a dent in the center and add water little by little.Gather the flour and make a soft n smooth dough.Lastly add 1/2 tbsp of oil and cover the dough.Spread well and set aside for sometime till u make the stuffing.
Aloo paratha recipe
  • In a pressure cooker base,wash and add the potatoes along with required water.Cook for 3-4 whistles.Take the cooked potatoes,peel the skin and mash them very well without any lumps(This is the first most important point to make the stuffing prevent oozing out)
Aloo paratha recipe
  • To the mashed potatoes,add all spice powders,ajwain,finely chopped green chillies,grated ginger and coriander leaves.Mix them well adding the required salt.Check for taste and add more spice powders if needed.Make golf sized balls out of the stuffing and set aside.
  • Now take the dough & knead it really well by greasing your hands with oil.Make balls from the dough equal to the size of the stuffing ball.
Aloo paratha recipe
  • Take an obbattu sheet greased with oil & place the dough ball & stuffing ball.Press the dough ball into a small circle.Make sure the sides of ball is thinner than the center.Now place the stuffing ball in the center.Bring the edges of the dough and cover the stuffing ball.Press it and put few drops of oil on the stuffed dough ball.Place another polythene sheet over the stuffed dough and pat it well to make a round thick or thin paratha as u wish.In this method,u don’t need to dust the paratha in flour.Just few drops of oil would do.
Aloo paratha recipe
  • If u don’t want to follow this method,just stuff the filling in the dough as mentioned above.Dust the balls in wheat flour and roll it using a rolling pin.for this method,u don’t need oil but u have dust the paratha with wheat flour.Excessive dusting may result in dry paratha.So take care.
  • Now heat the dosa tawa and drizzle some oil.If using obbattu sheet for rolling,transfer the entire sheet with paratha over the dosa pan and remove the sheet.Cook the paratha only in medium flame on both sides by drizzling some oil around  & all over the paratha.Remove & serve hot with raita !Enjoy !
Aloo paratha recipe


Note

  • Make sure the potato is mashed really well else the stuffing will ooze out while rolling.
  • The consistency of dough should be soft and non-sticky.U can add more oil if needed.
  • The size of the stuffing ball should be bigger than or equal to dough ball.This helps to spread the stuffing evenly all over the paratha.
  • You can roll it thin or thick as u wish.
  • Adjust the quantity of masala powders as per your taste.
  • You can use obbattu sheet for rolling the parathas or simply dust the paratha in wheat flour and proceed like making chapathi.
  
Enjoy this yummy punjabi style aloo paratha recipe for your breakfast/dinnerHappy
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May 30, 2013

ALOO PARATHA | DINNER RECIPES

Aloo paratha


I must thank my friend Megha for teaching me this yummy paratha recipe. It was excellent and we loved it a lot. I don’t make stuffed paratha very often in my kitchen. So I have posted very less paratha recipes. Yesterday I tried this aloo paratha for our dinner.We had it with plain curd & pickle.My hubby loved it and praised me a lot Party smile . Usually most of us make aloo paratha in a simple way by adding red chilli powder, dhania and garam masala powder.Even I too used to do this way. But this recipe is completely different which attracted me & made me try it. It has very less spices yet flavourful. I used ghee while cooking the paratha as my friend suggested. Parathas were very soft with a nice flavour of ghee. I dint add ghee for last 3 parathas for myself due to weight concern & i used oil Winking smile . But still the parathas were soft n tasty. Adding ghee really gives a nice taste and helps the paratha stay soft for long time.So i have planned to prepare this for my husband’s lunch box too. I have rolled it thin as my husband loves thin parathas. Please adjust the thickness as u wish .Do try this friends and let me know how u liked it Smile


Aloo paratha3

INGREDIENTS
1 cup - 200ml

  • Wheat flour – 2 cups ( I used Pillsburry atta)
  • Water – 3/4 cup
  • Salt – as needed
  • Cooking oil – 2 tsp
For stuffing
  • Boiled & mashed aloo/ potato – 4 nos  (medium sized)
  • Dhania / coriander seeds – 1.5 tsp
  • Ginger & Garlic paste – 1.5 tsp
  • Big onion – 1 no ( Very finely chopped)
  • Green chillies –2  nos  (-do-)
  • Coriander leaves – 1/4 cup (finely chopped)
  • Mint leaves – 1/4 cup (-do-)
  • Turmeric powder – 1/4 tsp
  • Salt – As needed
  • Cooking oil – 1 tbsp
Ghee – for greasing


METHOD

  • Pressure cook aloo/ potato, remove the skin , mash it very well. Set aside.
  • Mix the atta/ wheat flour, salt and oil well.Then add water little by little and make a tight, non-sticky yet soft dough.Do not make it too soft as we make for phulka / roti.Mix the flour adding salt & water and make a tight dough. Finally apply oil and knead it well. Leave it covered for 30 minutes. In the mean time, start making the stuffing.After 30 minutes knead the dough well , dough turns little soft .Make lemon sized balls. Keep it ready & cover it.
  • In a kadai , heat oil . Crush dhania seeds coarsely & add to oil. Saute for a second.
aloo paratha tile1
  • Now add the G&G paste. Mix well. Then add the finely chopped onions , green chillies, coriander & mint leaves. Add the required salt & mix well till u get a nice aroma. Lastly add the boiled & mashed potatoes, turmeric powder. Mix well and make the stuffing. Check for taste. If the mixture is too dry , sprinkle little water for togetherness. But adding water is completely optional.Mix well and let it cool down completely.Make lemon sized ball out of stuffing..Dough & stuffing should be of equal size..
aloo paratha tile2
aloo paratha tile3
  • Now take a lemon sized ball of dough & roll it to 3 inch diameter circle.Keep the stuffing ball.Pull all the corners of the dough & cover the stuffing. Pat it to make a circle & dust them well..
aloo paratha tile4
aloo paratha tile5
  • Make a ball , flatten it with your palm , dust it in the flour and roll the paratha gently to 8 inch diameter circle. Make it thick or thin as per ur wish. Heat a dosa tawa & cook the paratha both the sides adding few drops of ghee. Cook till golden brown spots appear.
aloo paratha tile6
  • Remove & serve immediately.. Enjoy eating hot with curd & pickle !

NOTE
  • Most of us face the problem of stuffing oozes out while rolling the paratha.To avoid this we should mash the aloo very well without any lumps. If u wish, u can grind them in mixie & make a smooth paste. Second thing is we should chop the onions , chillies & leaves very finely so that when we saute they get mixed with aloo very well and the stuffing will be a whole mass.
  • Also the size of dough & aloo ball should be more or less equal. This helps in even spreading of stuffing all over the paratha. Dough should not be too loose or too tight. Stuffing should not be watery.
  • Beginners can practice by keeping more dough & less stuffing in the beginning. By practice u can improve..Dusting can be done as many times as u want. But use oil  or ghee while cooking the paratha. Otherwise paratha will become hard & dry..Remember to serve n eat parathas hot Smile
  • For variations , u can try adding ajwain/omam.

aloo paratha4 copy
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