Paneer Paratha Recipe - Stuffed Paratha Recipes

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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Punjabi Aloo Paratha Recipe - Stuffed Potato Paratha Recipe

Long back I had shared an aloo ka paratha recipe learning from my friend. Today I tried Punjabi style aloo paratha for a change. 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. Yes masala dahi is one of the best side dish for aloo paratha. 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 you liked it. I always make the parathas thin as my man likes it that way. Please make it thick or thin as you wish. This morning I packed few parathas for his lunch box and I am waiting for his feedback. Ok, lets see how to roll and make these yummy, soft Punjabi aloo ka paratha recipe with step by step photos.

Punjabi style aloo paratha recipe

Punjabi style aloo paratha recipe -Easy to make,soft n flavorful !!

Cuisine: Indian

Category: Dinner

Yields: 8 

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

HOW TO MAKE PUNJABI ALOO PARATHA - 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 and smooth dough. Lastly add 1/2 tbsp of oil and cover the dough. Spread well and set aside for sometime till you make the stuffing. 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).  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. 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 you wish. In this method, you don’t need to dust the paratha in flour. Just few drops of oil would do. 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, you don’t need oil but you 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 !

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 you 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/dinner. 

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Very good recipes Tags: Aloo paratha recipe, Aloo paratha, Stuffed potato paratha, Stuffed aloo paratha recipe, Alu paratha recipe, Alu paratha, How to make aloo paratha, make aloo paratha

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Aloo Stuffed Paratha Recipe - Stuffed Potato Paratha Recipe - Urulaikilangu paratha

I must thank my friend Megha for teaching me this yummy Punjabi style aloo 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 at home for our dinner. We had it with plain curd & pickle. My hubby loved it and praised me a lot. 

Usually most of us make alu ka 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 and I used oil ;). But still the parathas were soft n tasty. Adding ghee 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 you wish . I served it with pickle and raita which is considered to be the best side dish for this aloo paratha. Do try this friends and let me know how you liked it.

INGREDIENTS
1 cup - 250ml

Wheat flour – 2 cups ( I used Pillsburry atta) Water – 3/4 cup ( adjust) 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

HOW TO MAKE ALOO PARATHA - 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. 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.. 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.. 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 your wish. Heat a dosa tawa & cook the paratha both the sides adding few drops of ghee. Cook till golden brown spots appear. 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 you wish, you 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. Make sure the stuffing is cold completely.  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. For variations , you can try adding ajwain/omam.

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METHI PARATHA | THEPLA

I rarely make stuffed chapathi for dinner. Though i know its very easy n quick to make , i am not doing this often.At least this year i should try more varieties n post here.Nowadays i make thepla often in my kitchen as it is the only dish i know with methi leaves;).I don't saute the leaves as it loses its nutrients.So i chop the leaves finely and add as it is.I use buttermilk instead of water as it gives mild tangy & softness to the thepla.Do try this recipe.It comes out very soft & tastes great with a simple onion raita !

INGREDIENTS
1 cup - 200ml

Wheat flour – 1 cup Methi leaves – 1/2 cup Buttermilk- as needed Jeera OR ajwain seeds – 1/2 tsp Red chilli powder – 1 tsp Dhania powder – 3/4 tsp Garam masala powder – 1/2 - 3/4 tsp Salt – As needed Cooking oil - 1 tbsp

METHOD

Remove the leaves , wash it and chop roughly. Set aside.Whisk 2 tbsp of curd in 1/2 cup of water to make buttermilk. In a wide bowl,take the flour , leaves ,cumin seeds or ajwain , red chilli powder , dhania powder , garam masala powder & salt. Mix it well. Then add the required buttermilk and a tbsp of oil to make a soft , pliable dough. Set aside for 30 mins.Then knead again for few minutes and make small balls of even size . Roll it to make a thin roti.Dust in the flour whenever necessary.Instead of rolling it , i used to pat it thin in a polythene sheet greased with oil. I have showed both the ways in pictures. Cook both sides adding little oil ..Soft n yummy theplas are ready to eat !! Serve hot with raita & pickle ..

Note

• For variations , we can saute the methi leaves till it shrinks in size & then add to flour.
• Sambar powder can used instead of red chilli pwd & dhania powder. Add 2 tsp of sambar powder for the above recipe.

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Super Soft Avocado Paratha | Avocado Recipes Indian - Butter Fruit Recipes

Soft Avocado Parathaa

When I came to know the health benefits of avocado (Known as Butter fruit in India) , I wanted to try some recipes with it. I tried a milk shake & it was too bitter in taste. Sine then I started running miles away when I see avocado in shops.Then I found ripe avocado wont taste bitter. Again I browsed for some other recipes and came across this post. She has given the title as “super soft Avocado paratha” . 

I tried on the same day and yes it was really super soft. So I too gave the same title. I made little changes in the actual recipe according to our taste. Thanks a lot Shoba for helping me with this recipe. This paratha would be ideal for travel & lunch box.  You can make it thick like paratha or as thin chapathi. I made a simple onion raita and pickle as side dish. You can also make some tomato chutney or thokku. Please try this recipe only if you have ripe avocado in hand. 

Please don’t take chance in trying with raw ones. It will taste bitter to the core. Ok, lets see how to make super soft avocado paratha at home. You can make this paratha recipe for your healthy breakfast or dinner !

Do check out my Avocado sandwich, Guacamole ,  Avocado milkshake 

Avocado Paratha - Super Soft Avocado Paratha Recipe

How to make soft avocado paratha at home for healthy dinner and breakfast !

Cuisine: Indian

Category: Avocado Recipes

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 5 Minutes

Total time: 15 Minutes

Chitra Ganapathy

INGREDIENTS

Wheat flour – 1 cup Fully Ripen avocado – 1 no ( pulpy ones) Big onion – 2 nos ( Grated) Green chillies – 2 nos ( Finely chopped) Garlic cloves – 7-8 nos ( Grated) Coriander leaves – Few(finely chopped) Ajwain/Omam or cumin seeds – 1/4 tsp Garam masala powder – 1 tsp Salt – as needed Lemon juice – 2 tsp Water – Very little ( 1-2 tbsp), Add only if needed Cooking Oil – Little to make parathas

HOW TO MAKE AVOCADO PARATHA

1. Cut the ripe avocado into two and take out the seed.
2. Remove the pulp using a spoon.
3. In a bowl ,grate the onion, garlic cloves. Finely chop green chillies.
4. Mix everything with the avocado pulp and add the required salt, cumin seeds/ajwain, garam masala powder ,coriander leaves.
5. Mix all the ingredients to the wheat flour and make a dough.
6. Add very little water if needed.Say a tbsp or two.
7. Take a lemon sized ball and roll thick or thin paratha by dusting in the wheat flour.
8. Heat a dosa pan and make paratha pouring little oil around it. Cook both sides till brown spots appear.Remove it.
9. Serve hot with a simple onion raita or pickle !

Note

Add water carefully. If the quantity of pulp is more, you don’t need to add water at all. You can cook adding few drops of ghee to make it flavorful. Garam masala powder is not used in the actual recipe. But I used it. This paratha is soft by itself, no need to add butter milk or besan flour. No issue if even they are added. Please use ripe , pulpy avocado. If you use raw ones,paratha will taste bitter. One avocado is sufficient for the above recipe.

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Keerai kadayal With Garlic & Palak Chapathi

KEERAI KADAYAL

This simple keerai kadayal is a perfect dish for kids & adults to make them eat greens. I make this arai keerai kadayal atleast 3-4 times in a week. It can be prepared with siru keerai and mulai keerai too. Basically I am a health conscious person. I always think to avoid fatty, oily items and to include something that is rich in protein and iron in our regular diet.

We all know greens are very rich in iron. So I am sure in including this in our lunch. My kid who is a fussy eater likes this very much. This is the first keerai dish we introduce to babies after one year. We too like this more than other dishes with keerai like kootu, poriyal and sambar. 

I make this simple keerai kadaiyal/ masiyal which is very easy to do at the same time the amount of spinach consumption will be more. This dish is a nice way to make your kids eat greens. It tastes great when mixed with plain rice adding ghee. So here comes the ingredients,


Ingredients:

• Arai keerai  or Mulai keerai or Siru keerai  – 1 bunch
• Garlic flakes – 5 –7 nos
• Salt & water – as needed.

Method:

• Remove the leaves and wash it for 2-3 times until all the soil gets removed.
• Boil 1/2 cup of water in a vessel and add the keerai /spinach to it.
• Cook it well and don’t cover the vessel with the lid. (Hope you all know this:)) After sometime flip it once and cook it.
• Once its done, switch off the flame and let it cool. Don’t drain the excess water. U can use it for grinding.(Always add less water to cook spinach.)
• First, run the garlic flakes with the salt once or twice without water.
• Now add the cooked spinach and grind it to make a smooth paste.

Mix with plain rice by adding ghee!! Try this with your kids, I am sure they will like it. Garlic flavor is the plus for this kadaiyal. U can refrigerate it and use for 2-3 days!!
Another version in this is, just cook the spinach and grind it with salt. Soak tamarind in water and extract the juice. Add the tamarind juice to the ground spinach and allow it to boil. Do the seasoning with mustard, urad dal and hing. This we call as pulikeerai. I think most of you do this at home!!

PALAK CHAPATHI

I tried Palak chapathi and Aloo paratha last week for dinner. It was soft and tasty. I got the recipe from my neighbour. I’ll post Aloo paratha soon. Now comes the Palak chapathi,

Ingredients:

1 cup - 250ml

• Palak / Pasalai keerai – 2 bunches ( small)
• Red chilli powder –  1 tsp(adjust )
• Garam masala powder – 1 tsp (adjust as per your need)
• Ginger – 1 inch (finely chopped)
• Salt & water- as needed.
• Curd – 2 tsp
• Oil – 1 tsp

For the dough:

• Wheat flour – 1 cup
• Oil – 1tbsp

Method:

• Chop and wash the palak leaves for 2-3 times and set aside.
• Heat a kadai with 1 tsp oil and add the palak to it. Saute till its half cooked and get reduced in quantity.
• Then grind the palak with little water to a smooth paste.
• Now take the wheat flour in a bowl and add the ground palak, red chilli powder, ginger pieces, garam masala, curd and salt. Add water only if it is needed because the water in the ground palak  is itself sufficient. If you feel its too watery, add some wheat flour and make a dough. Add some oil and knead it well.
• Then cover and keep it for 30 mins.The dough is of green in color.
• Now make even sized balls and roll it to a thin chappathi.
• Heat a dosa tawa and make chapathis as usual.

Yummy, healthy palak chappathi is ready. U can serve with onion raita and pickle!!

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