Category Archives: Roti Bread Paratha Recipe

Palak Bharwan Paratha – Spinach Stuffed Paratha

Palak Bharwan Paratha – Spinach Stuffed Paratha

You might have relished tempting recipes made from Spinach like palak paneer, aloo palak etc . It is time you try a new lip smacking Spinach stuffed paratha recipe. I am sure you along with your friends and family will savor every bite of this paratha .

Here is an easy recipe with step by step pictures to make Spinach Stuffed paratha . Serve this spinach paranthas with chutney, curd, raita, pickle or with any sabzi you like. Make these spinach paranthas at home and relish eating it anytime to satisfy your hunger pangs.

Direction

Getting ready 

Wash and dice the spinach leaves.

stuffed palak paranthaMaking

Take 2 cup (300 grams) of wheat flour in a big bowl, to it add 1/2 tsp salt and 1 tsp ghee. Mix it well. Prepare the dough as required for chapatti or plain parantha. Mix water in small amounts to knead a soft dough. We have used little less than 1 cup of water to knead the dough. Then cover the dough and let it rest for 20-25 minutes to set.

stuffed palak parantha

For preparing stuffing heat a pan with 1 tsp of ghee also add 1/4 tsp of cumin seeds into hot ghee. Then low down the flame, so that the masala doesn’t burn. Roast the cumin seeds for a while then add 1/4 tsp turmeric powder and 1/2 tsp coriander powder. Mix everything really well.

stuffed palak parantha

Take 4-5 cup (300 grams) finely chopped spinach leaves along with 1/3 tsp of salt or to taste. Mix spinach into the masala really well for 1 minute. Keep stirring it well till the juice from spinach gets evaporated. As the water evaporates the stuffing is ready. Transfer the stuffing to a bowl and let it cool down.

stuffed palak parantha

As 25 minutes are over dough is also ready. Grease your hand with little ghee and again knead the dough. The dough is now Soft and smooth. Pinch a lump from the dough. Roll the dough ball into peda. Dust it with some wheat flour then roll it on rolling board into 3-4 inch diameter puri. Apply little ghee over the rolled puri and spread evenly.

stuffed palak parantha

Take 1 tbsp of stuffing and spread on it. Then lift the edges to close the stuffing.
Flatten it by pressing gently with your fingers. So that the stuffing spreads evenly.Again dust it with flour and roll the parantha into 5-6 inch diameter and keep it little thick.

stuffed palak parantha

To cook the paratha heat a tawa or griddle on flame. Spread some ghee on tawa and place the parantha over it. Turn the side when the bottom of the parantha is cooked.
Flip the side of the parantha and let it cook the other side till brown spots appear on it.Now spread some ghee on it. Press the parantha gently with the ladle, like this and cook until brown spots appear on both the sides. Parantha are cooked. Transfer it on the bowl placed over a plate or directly serve it into the plate.

stuffed palak parantha

To make paratha the other way take the same amount of dough and divide it into two equal parts. Roll and make pedas of it. Dust a peda with some flour and roll it into 5-6 inch diameter chapatti. Place it on a plate.

stuffed palak parantha

Roll another peda and spread the stuffing over it. Spread it thin and even. Do leave 1/2 inch space at the edges.

stuffed palak parantha

Place another chapatti over it, matching the edges. Press the edges firmly together.
Again roll it slightly. Roast it same as in the earlier process.

stuffed palak paranthaServing :

Crispy and scrumptious Parathas are ready. Serve this spinach paranthas with chutney, curd, raita, pickle or with any sabzi you like. Make these spinach paranthas at home and relish eating.

Suggestion:

  • You can use oil instead of ghee.
  • Don’t cover the pan.Let the spinach juice evaporate.
  • If you want then you can skip the use of ghee but ghee will make it more tastier.
  • Don’t place the steaming hot paranthas directly on plate otherwise they will become soggy.

 

Palak Bharwan Paratha - Spinach Stuffed Paratha stuffed-palak-parantha
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Wheat flour - 2 cups (300 grams)
  • Spinach- 4 cup ( 300 grams)
  • Ghee - 3 to 4 tbsp
  • Salt - ¾ tsp or to taste
  • Green chili - 1 (finely chopped)
  • Ginger- ½ tsp (paste )
  • Coriander powder- ½ tsp
  • Cumin Powder- ¼ tsp
  • Turmeric powder- ¼ tsp
Instructions
  1. Wash and dice the spinach leaves.
  2. Take 2 cup (300 grams) of wheat flour in a big bowl, to it add ½ tsp salt and 1 tsp ghee. Mix it well. Prepare the dough as required for chapatti or plain parantha. Mix water in small amounts to knead a soft dough. We have used little less than 1 cup of water to knead the dough. Then cover the dough and let it rest for 20-25 minutes to set.
  3. For preparing stuffing heat a pan with 1 tsp of ghee also add ¼ tsp of cumin seeds into hot ghee. Then low down the flame, so that the masala doesn't burn. Roast the cumin seeds for a while then add ¼ tsp turmeric powder and ½ tsp coriander powder. Mix everything really well.
  4. Take 4-5 cup (300 grams) finely chopped spinach leaves along with ⅓ tsp of salt or to taste. Mix spinach into the masala really well for 1 minute. Keep stirring it well till the juice from spinach gets evaporated. As the water evaporates the stuffing is ready. Transfer the stuffing to a bowl and let it cool down.
  5. As 25 minutes are over dough is also ready. Grease your hand with little ghee and again knead the dough. The dough is now Soft and smooth. Pinch a lump from the dough. Roll the dough ball into peda. Dust it with some wheat flour then roll it on rolling board into 3-4 inch diameter puri. Apply little ghee over the rolled puri and spread evenly.
  6. Take 1 tbsp of stuffing and spread on it. Then lift the edges to close the stuffing.
  7. Flatten it by pressing gently with your fingers. So that the stuffing spreads evenly.
  8. Again dust it with flour and roll the parantha into 5-6 inch diameter and keep it little thick.
  9. To cook the paratha heat a tawa or griddle on flame. Spread some ghee on tawa and place the parantha over it. Turn the side when the bottom of the parantha is cooked.
  10. Flip the side of the parantha and let it cook the other side till brown spots appear on it.
  11. Now spread some ghee on it. Press the parantha gently with the ladle, like this and cook until brown spots appear on both the sides. Parantha are cooked. Transfer it on the bowl placed over a plate or directly serve it into the plate.
  12. To make paratha the other way take the same amount of dough and divide it into two equal parts. Roll and make pedas of it. Dust a peda with some flour and roll it into 5-6 inch diameter chapatti. Place it on a plate.
  13. Roll another peda and spread the stuffing over it. Spread it thin and even. Do leave ½ inch space at the edges.
  14. Place another chapatti over it, matching the edges. Press the edges firmly together.
  15. Again roll it slightly. Roast it same as in the earlier process.

 

Instant Bhature – Quick bhatura recipe

Instant Bhature –  Quick bhatura recipe

Chole Bhature is the most popular and favorite North Indian dish which can be served for breakfast or lunch. But the most tedious task is to make instant bhature. You can now make it very easily.  The steaming hot puffed, deep fried and soft bhaturas can be served with spicy and flavored chole.  Almost everyone just relish eating this great and appetizing dish.

Here is a quick and easy recipe with step by step pictures to make tempting Bhature quickly and instantly. Mouth drooling Instant Bhatura can be  served  with your favorite chole. The yummy Chole with Instant Bhature will keep everyone asking for more.

Directions:

Getting ready :

To prepare Instant Bhature take 2 cup refined flour and 3 boiled and peeled potatoes. Grate these potatoes very finely with a grater. bhatura

Making:

Add 1/4  cup semolina, 1/2 cup curd, 1/2 tsp salt. Also  add less than 1/4 tsp baking soda and  2 tsp oil to the refined flour.bhatura

Add the grated potatoes to it and mix all the ingredients well with hands and knead a soft dough for the bhatura. Use water in little amounts to knead the dough , we have used 1/4  cup water to knead it. Now grease your hands with oil and smoothen the dough. Spread a little oil over the dough and keep it covered for 15 to 20 minutes to set.bhatura

Grease hands with oil again and smoothen the dough. Spread dry refined flour over the hands and make dough balls from the dough.bhatura

To roll out the dough balls to make bhaturas firstly grease the rolling pin and board with a bit of oil. After that pick up a dough ball and press it with hands like and roll out. Meanwhile place a wok on flame for the oil to heat.bhatura

After rolling out the bhatura a bit rather than picking up, rotate the rolling board. Give it a round or oval shape as desired. Flatten it out like a paratha i.e  neither too thin nor too thick. In the meanwhile check if the oil in the wok is hot enough to fry the bhaturas. The oil should be hot enough for frying the bhatura.bhatura

Now to fry the bhatura, put the bhatura in the wok. Press it lightly with a slotted ladle. Flip it when puffed and fry it golden brown in color from both sides.bhatura

  1. Hold it like this over the wok for a while so that the extra oil goes back into the wok and sieve the bhatura in a plate with a slotted ladle.bhatura

Now roll the bhatura the other way by dusting it with refined flour. Make a dough ball and dust it with dry refined flour and flatten it like earlier, this time don’t rotate the rolling pin, pick the bhatura, flip it and roll it out on a rolling pin. Roll it out like a parantha. As the bhatura sticks on the rolling pin spread a little refined flour like and roll it out. Repeat the same process for frying the bhatura as earlier.bhatura

Mouth drooling Instant Bhatura is ready. You can serve it with your favorite chole. The yummy Chole with Instant Bhature will keep everyone asking for more.bhatura

Suggestions:

  • For bhatura knead a dough which is neither too soft nor too stiff. It should be like that of a paratha.
  • You can roll out the Bhatura in two different ways. Either roll out the dough ball by rotating the rolling pin while rolling or by picking up and rolling it while dusting it with a bit of refined flour.
  • To check if the oil is hot enough break a little dough and put it into the oil. The dough should instantly float over the oil as we need the oil to be hot enough for frying the bhature.
  • Make sure you grate the potatoes finely with a fine grater so that they are kneaded well with the dough.
  • Add little quantity of water while you knead the dough because the moisture from the potatoes goes into the dough.
  • You can add Dahi and baking soda to make the bhatura soft and puffy. Add semolina to keep the bhatura puffy for a longer time.
Instant Bhature - Quick bhatura recipebhatura
Author: 
Recipe type: Main course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Refined Flour- 2 cups ( 250 grams)
  • Semolina – ¼ cup ( 50 grams)
  • Potato – 3 ( 150 grams) boiled and peeled
  • Curd- ½ cup
  • Oil – 2 tbsp
  • Baking Soda- Less than ¼ tsp
  • Salt- ½ tsp ( or to taste)
  • Oil- for frying
Instructions
  1. To prepare Instant Bhature take 2 cup refined flour and 3 boiled and peeled potatoes. Grate these potatoes very finely with a grater.
  2. Add ¼ cup semolina, ½ cup curd, ½ tsp salt. Also add less than ¼ tsp baking soda and 2 tsp oil to the refined flour.
  3. Add the grated potatoes to it and mix all the ingredients well with hands and knead a soft dough for the bhatura. Use water in little amounts to knead the dough , we have used ¼ cup water to knead it. Now grease your hands with oil and smoothen the dough. Spread a little oil over the dough and keep it covered for 15 to 20 minutes to set.
  4. Grease hands with oil again and smoothen the dough. Spread dry refined flour over the hands and make dough balls from the dough.
  5. To roll out the dough balls to make bhaturas firstly grease the rolling pin and board with a bit of oil. After that pick up a dough ball and press it with hands like and roll out. Meanwhile place a wok on flame for the oil to heat.
  6. After rolling out the bhatura a bit rather than picking up, rotate the rolling board. Give it a round or oval shape as desired. Flatten it out like a paratha i.e neither too thin nor too thick. In the meanwhile check if the oil in the wok is hot enough to fry the bhaturas. The oil should be hot enough for frying the bhatura.
  7. Now to fry the bhatura, put the bhatura in the wok. Press it lightly with a slotted ladle. Flip it when puffed and fry it golden brown in color from both sides.
  8. Hold it like this over the wok for a while so that the extra oil goes back into the wok and sieve the bhatura in a plate with a slotted ladle.
  9. Now roll the bhatura the other way by dusting it with refined flour. Make a dough ball and dust it with dry refined flour and flatten it like earlier, this time don’t rotate the rolling pin, pick the bhatura, flip it and roll it out on a rolling pin. Roll it out like a parantha. As the bhatura sticks on the rolling pin spread a little refined flour like and roll it out. Repeat the same process for frying the bhatura as earlier.
  10. Mouth drooling Instant Bhatura is ready. You can serve it with your favorite chole. The yummy Chole with Instand Bhature will keep everyone asking for more.

Lachcha Parantha Recipe with Palak – Spinach Layered Paratha – Palak Laccha Paratha

Lachcha Parantha Recipe with Palak – Spinach Layered Paratha – Palak Laccha Paratha

Relish scrumtious and appealing Spinach Lachcha Paratha. You can make something very delicious from spinach which is present in ample amount in the market. You will surely relish each and every bite of it.  You can make it and serve it to friends and family and have a delightful meal.

Here is a quick and easy recipe with pictures to make mouth drooling Lachcha Paratha for you to savor. Serve these scrumptious and delectable spinach lachcha paranthas steaming hot with a side assortment of chutney, curd, pickle, raita or any sabzi of your choice. Enjoy!


Directions

Getting ready:

Pluck the spinach leaves and wash them thoroughly with water. Drain out the excess water and let them dry out completely. Roughly chop the spinach and cut ginger into 4 pieces and green chilly into two pieces. Put ginger, green chilly, spinach and some water into mixer jar and grind them into fine paste. Palak puree is now ready.layered spinach paratha

Making:

Take wheat flour in a big mixing bowl and add spinach puree into it along with 2 tsp of ghee, crushed carom seeds and salt. Mix everything really well. Now add water in small portions and knead soft dough of it. Cover the dough and keep it aside for 15-20 minutes to set. ½ cup of water is used for kneading this much quantity of flour.layered spinach paratha

20 minutes are over, dough is ready as well. Grease a hand with some ghee and knead the dough again until it becomes smooth. Pinch medium lemon sized dough and make peda of it. Make desired size paranthas. Dust it with some flour and roll it out into thin parantha. Then pour some ghee on it and spread it evenly. Now fold the paranthas from one end to another end making pleats.layered spinach paratha

Then roll the dough from one end to another end making a peda. After that, dust the rolled dough with some dry flour and roll out slightly thick parantha of 5-6 inch diameter by rolling it gently with the rolling pin.layered spinach paratha

Place a tawa on flame. When the tawa gets heated, pour some ghee and spread it evenly. Place the rolled parantha on it.layered spinach paratha

Once the parantha gets roasted from beneath, flip its side and roast the parantha from another side as well. Pour some ghee on top and spread it evenly on the parantha.layered spinach paratha

After that, flip the side again and pour some ghee on this side as well and spread it evenly. Press the parantha gently with the spatula and cook it on medium flame until brown spots appears on both the sides.layered spinach paratha

Parantha is now roasted well. Transfer it on a bowl placed over a plate, foil/napkin paper or directly to the person. Similarly, roll and roast the remaining paranthas until the dough is utilized completely. Spinach lachcha paranthas are now ready.layered spinach paratha

Serving:

Crush the paranthas slightly and serve these scrumptious and delectable spinach lachcha paranthas steaming hot with a side assortment of chutney, curd, pickle, raita or any sabzi of your choice. Enjoy!layered spinach paratha Suggestion: 

Instead of making lachcha parantha you can make simple paranthas with this dough as well. It will taste equally delicious.

Lachcha Parantha Recipe with Palak - Spinach Layered Paratha - Palak Laccha Parathalayered spinach paratha
Author: 
Recipe type: Main course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Wheat flour/refined flour – 2 cup
  • Spinach – 200 grams
  • Ghee – 3-4 tbsp
  • Ginger baton - ½ inch
  • Green chilly - 1
  • Salt - ½ tsp or to taste
  • Carom seeds - ¼ tsp
Instructions
  1. Pluck the spinach leaves and wash them thoroughly with water. Drain out the excess water and let them dry out completely. Roughly chop the spinach and cut ginger into 4 pieces and green chilly into two pieces. Put ginger, green chilly, spinach and some water into mixer jar and grind them into fine paste. Palak puree is now ready.
  2. Take wheat flour in a big mixing bowl and add spinach puree into it along with 2 tsp of ghee, crushed carom seeds and salt. Mix everything really well. Now add water in small portions and knead soft dough of it. Cover the dough and keep it aside for 15-20 minutes to set. ½ cup of water is used for kneading this much quantity of flour.
  3. minutes are over, dough is ready as well. Grease a hand with some ghee and knead the dough again until it becomes smooth. Pinch medium lemon sized dough and make peda of it. Make desired size paranthas. Dust it with some flour and roll it out into thin parantha. Then pour some ghee on it and spread it evenly. Now fold the paranthas from one end to another end making pleats.
  4. Then roll the dough from one end to another end making a peda. After that, dust the rolled dough with some dry flour and roll out slightly thick parantha of 5-6 inch diameter by rolling it gently with the rolling pin.
  5. Place a tawa on flame. When the tawa gets heated, pour some ghee and spread it evenly. Place the rolled parantha on it.
  6. Once the parantha gets roasted from beneath, flip its side and roast the parantha from another side as well. Pour some ghee on top and spread it evenly on the parantha.
  7. After that, flip the side again and pour some ghee on this side as well and spread it evenly. Press the parantha gently with the spatula and cook it on medium flame until brown spots appears on both the sides.
  8. Parantha is now roasted well. Transfer it on a bowl placed over a plate, foil/napkin paper or directly to the person. Similarly, roll and roast the remaining paranthas until the dough is utilized completely. Spinach lachcha paranthas are now ready.
  9. Crush the paranthas slightly and serve these scrumptious and delectable spinach lachcha paranthas steaming hot with a side assortment of chutney, curd, pickle, raita or any sabzi of your choice. Enjoy!

 

 

Masala Missi Paratha – Besan Masala Paratha – Besan Mixed Masala Paratha

Masala Missi Paratha – Besan Masala Paratha – Besan Mixed Masala Paratha

 Masala missi parantha or Besan Masala parantha is the most relished and popular Indian bread, available in almost all restaurants. We all often make missi roti, which is a traditional Punjabi recipe, prepared with gram flour and few desi spices mixed in wheat flour. But today we are making Besan Masala parantha for you all using the same ingredients.

Whenever you feel like making something instantly, then mix gram flour, spices and green coriander in flour to make this traditional and authentic Masala Missa parantha and serve it steaming hot with curd, chutney, pickle and relish eating. These tantalizing paranthas can be packed in lunch box for kids. Pack these paranthas along with mango pickle or lime pickle, they make perfect picnic or travel food as well. So, make these yummy Missa paranthas yourself with this easy recipe and enjoy!

Directions: 

Getting ready:

Making:

To prepare dough take 1 cup ( 150 gms)  wheat flour and mix 1/2 cup (50 grams) gram flour into it. Then Add less than 1/2 tsp salt or as per taste, 1 tbsp dry fenugreek sprigs and 1 tsp finely chopped green chilly. If you are not using green chilly then you can add less than ¼ tsp of red chilly powder. Add 1/2 tsp ginger paste, 1/4 tsp carom seeds and 1 tsp ghee into it and mix all  the ingredients well. Then knead the dough with lukewarm water. For this much quantity of flour 1 tbsp more than ½ cups of water is needed. Cover and keep it aside for 20 minutes to rest.missa paratha

                 

  After 20 minutes when the dough is ready, grease your hands with some ghee and mash the dough again until smooth.Take dough equal to the size of small guava and roll it. Dust the dough ball in dry flour and roll into 3-4 inch diameter parantha. Now spread some ghee over it, evenly. Now lift the parantha from corners like this sealing the ghee.Again make a round dough ball and press it gently with your fingers so that air bubbles can be removed.

missa paratha

Dust the dough ball again  with dry flour and roll into 5-6 inch diameter parantha. As we are making missa masala parantha so keep it bit thick. After rolling out the paratha place the griddle on flame for heating. To check if the girdle is hot enough ,bring your palm over the griddle if you feel heat at your palm then the girdle is hot enough.missa paratha

Spread some ghee over the girdle it and place the parantha over it.Keep the flame medium-high or medium. Roast the parantha from bottom and then flip the side. Evenly spread some ghee over one side. Repeat the process on the other side as well. Keep the flame low.Now reduce the flame and roast the parantha until it gets brown spots and crispy. Once the Parantha has turned brown from both sides take it off flame.

missa paratha

Now to prepare triangular parathas. Make a round dough ball and roll it into 5-6 inch diameter parantha. Now spread some ghee over it. Then fold the parantha into a semi circle and spread some ghee on this side as well. Fold again, giving it a triangular shape. Then dust it with dry flour and roll bit thinly in triangular shape. Likewise roast the triangular paranthas as well.

missa paratha

Serving:

Tempting and sumptuous parathas are ready. Serve steaming hot missa masala parantha with curd, green coriander chutney, pickle or any sabzi you relish eating the most. Missa masala paranthas can be served in breakfast or pack them for lunch, you’ll surely love these.You can even pack these paranthas for kids.

Suggestions:

  • You can also use green coriander (finely chopped) in place of dry fenugreek leaves.
  • If not using green chilly then add less than ¼ tsp of red chilly powder.
  • For kneading dough we have taken lukewarm water.
  • As during winters if we use lukewarm water for kneading then we can get nice and soft dough, also dough can be kneaded quickly.
  • We can keep the shape of paranthas round, triangular or square as per our choice.
  • You can even use oil for making paranthas as per your preference.
  • Place the parantha over a bowl kept above a plate or on aluminum foil or serve it directly.
  • If we place the piping hot parantha directly on a plate then it can turn soggy from beneath.
Masala Missi Paratha - Besan Masala Paratha - Besan Mixed Masala Parathamissa masala paratha
Author: 
Recipe type: Main course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Wheat flour- 1 cup ( 150 gms)
  • Chickpea flour- ½ cup (50 gms)
  • Ghee- ¼ cup ( for moen & Applying on paratha)
  • Dry Fenugreek leaves- 1 tbsp
  • Salt - Less than ½ tsp ( or to taste )
  • Ginger Paste- ½ tsp
  • Carom seeds- ¼ tsp
  • Green Chili- 1 (finely chopped)
Instructions
  1. Take 1 cup ( 150 gms) wheat flour and Mix ½ cup (50 grams) gram flour into it. Then Add less than ½ tsp salt or as per taste, 1 tbsp dry fenugreek sprigs and 1 tsp finely chopped green chilly. If not using green chilly then you can add less than ¼ tsp of red chilly powder. Also add ½ tsp ginger paste, ¼ tsp carom seeds and 1 tsp ghee into it and mix all the ingredients well. Then knead the dough with lukewarm water.For this much quantity of flour 1 tbsp more than ½ cups of water is needed. Cover and keep it aside for 20 minutes to rest.
  2. After 20 minutes when the dough is ready, grease your hands with some ghee and mash the dough again until smooth.Take dough equal to the size of small guava and roll it. Dust the dough ball in dry flour and roll into 3-4 inch diameter parantha. Now spread some ghee over it, evenly. Now lift the parantha from corners like this sealing the ghee.Again make a round dough ball and press it gently with your fingers so that air bubbles can be removed.
  3. Dust the dough ball with dry flour again and roll into 5-6 inch diameter parantha. As we are making missa masala parantha so keep it bit thick. After rolling out the paratha place the griddle on flame for heating. To check if the girdle is hot enough ,bring your palm over the griddle if you feel heat at your palm then the girdle is hot enough.
  4. Spread some ghee over the girdle it and place the parantha over it.Keep the flame medium-high or medium. Roast the parantha from bottom and then flip the side. Evenly spread some ghee over one side. Repeat the process on the other side as well. Keep the flame low.Now reduce the flame and roast the parantha until it gets brown spots and crispy. Once the Parantha has turned brown from both sides take it off flame.
  5. Now let's prepare triangular parathas. Make a round dough ball and roll it into 5-6 inch diameter parantha. Now spread some ghee over it. Then fold the parantha into a semi circle and spread some ghee on this side as well. Fold again, giving it a triangular shape. Then dust it with dry flour and roll bit thinly in triangular shape. Likewise roast the triangular paranthas.
  6. Tempting and sumptuous parathas are ready. Serve steaming hot missa masala parantha with curd, green coriander chutney, pickle or any sabzi you relish eating the most. Missa masala paranthas can be served in breakfast or pack them for lunch, you’ll surely love these.You can even pack these paranthas for kids.

Matar ki Masala Puri – Matar ki Bedmi Poori – Green Peas masala Poori

Matar ki Masala Puri – Matar ki Bedmi Poori – Green Peas masala Poori

Bedmi poori is a very popular recipe in the North Indian region. You can make innovation in this recipe by making yummy and tempting Matar ki Masala Poori. It is also called Matar ki Bedmi poori. You can serve Green Peas Masala poori to guests , friends and family and have a joyous meal time.

Here is an easy step by recipe to make puffy Matar Masala poori. Serve these flavorsome pooris steaming hot with aloo tamatar sabzi, matar gobhi sabzi, pickle or any other sabzi you relish eating the most. Enjoy.

Direction :

Getting ready :

Coarsely grind 1 cup green peas alongwith 1 green chili to make a paste.Green peas masala poori

Making:

Take 2 cups wheat flour in a mixing bowl. Add ground peas to the flour, followed by ¾ tsp salt, 1 tsp coriander powder, ¼ tsp turmeric powder, ¼ tsp red chilly powder, 2 tsp finely chopped green coriander and 1 tbsp oil. Mix all the ingredients well. Then add water in little portions and knead a soft dough to make the pooris. Less than ½ cup of water is used for kneading this much quantity of dough. Cover and keep the dough aside for 20 minutes to set and then start making pooris.green pea masala poori

Grease your hands with some oil and knead the dough again until smooth. Start making small lumps from the dough. You can keep the size of pooris big or small as desired. Once done with preparing all the lumps ,roll out these lumps giving them round shape. Then flatten these dough balls giving a shape of peda. Prepare all the dough balls likewise.green peas masala poori

Heat some oil in a wok for frying the pooris. Then start rolling out the pooris. For this, lift one dough ball Then grease the rolling board and rolling pin with some oil. Roll out the dough ball into round poori with 3 to 4 inch diameter. Don’t roll the pooris too thin roll them evenly. Once done with rolling out the pooris, check if the oil is sufficiently hot for frying the poori. Drop small dough ball into the oil, if it floats on the surface then the oil is sufficiently hot.green peas masala poori

Gently slide poori in oil for frying. Press down the poori very gently to make it fluffy. Flip the side and fry until it gets golden brown in color from both the sides. Meanwhile roll out another poori. Flip the side of poori that is in the wok. Once the poori turns golden brown in color from both the sides, drain it out from the wok. Place the poori on a ladle and hold it on the edge of the wok so that excess oil drains back.green peas masala poori

Place the fried poori over a plate covered with absorbent paper. Similarly fry rest of the pooris. With this much dough 15 pooris are prepared. Turn off the flame now.green peas masala poori

Serving:

Super scrumptious and yummy spicy green peas pooris are ready. Serve these flavorsome pooris steaming hot with aloo tamatar sabzi, matar gobhi sabzi, pickle or any other sabzi you relish eating the most.green peas masala poori

Suggestion:

To have puffy pooris

  • First, make sure that you prepare really smooth dough for making the pooris.
  • Second, while rolling out the pooris, make sure you roll them out evenly.
  • Third and the most important the oil should be rightly hot.

Matar ki Masala Puri - Matar ki Bedmi Poori - Green Peas masala Poorigreen peas masala poori
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Wheat flour – 2 cup ( 300 gms)
  • 1 cup green Peas + 1 green chili- Coarsely grind
  • Green Coriander- 2 tbsp
  • Oil – 1 tbsp
  • Red Chili Powder- ¼ tsp
  • Turmeric Powder- 1/ 4 tsp
  • Coriander Powder – 1 tsp
  • Salt- ¾ tsp ( or to taste )
  • Oil – For frying
Instructions
  1. Coarsely grind 1 cup green peas alongwith 1 green chili to make a paste.
  2. Take 2 cups wheat flour in a mixing bowl. Add ground peas to the flour, followed by ¾ tsp salt, 1 tsp coriander powder, ¼ tsp turmeric powder, ¼ tsp red chilly powder, 2 tsp finely chopped green coriander and 1 tbsp oil. Mix all the ingredients well. Then add water in little portions and knead a soft dough to make the pooris. Less than ½ cup of water is used for kneading this much quantity of dough. Cover and keep the dough aside for 20 minutes to set and then start making pooris.
  3. Grease your hands with some oil and knead the dough again until smooth. Start making small lumps from the dough. You can keep the size of pooris big or small as desired. Once done with preparing all the lumps ,roll out these lumps giving them round shape. Then flatten these dough balls giving a shape of peda. Prepare all the dough balls likewise.
  4. Heat some oil in a wok for frying the pooris. Then start rolling out the pooris. For this, lift one dough ball Then grease the rolling board and rolling pin with some oil. Roll out the dough ball into round poori with 3 to 4 inch diameter. Don’t roll the pooris too thin roll them evenly. Once done with rolling out the pooris, check if the oil is sufficiently hot for frying the poori. Drop small dough ball into the oil, if it floats on the surface then the oil is sufficiently hot.
  5. Gently slide poori in oil for frying. Press down the poori very gently to make it fluffy. Flip the side and fry until it gets golden brown in color from both the sides. Meanwhile roll out another poori. Flip the side of poori that is in the wok. Once the poori turns golden brown in color from both the sides, drain it out from the wok. Place the poori on a ladle and hold it on the edge of the wok so that excess oil drains back.
  6. Place the fried poori over a plate covered with absorbent paper. Similarly fry rest of the pooris. With this much dough 15 pooris are prepared. Turn off the flame now.
  7. Super scrumptious and yummy spicy green peas pooris are ready.Serve these flavorsome pooris steaming hot with aloo tamatar sabzi, matar gobhi sabzi, pickle or any other sabzi you relish eating the most.

 

Khasta Puri Recipe – Dahi wali khasta poori

Khasta Puri Recipe – Dahi wali khasta poori

Khasta Poori is a delicious Indian snack that is a favorite among all. This crusty kachori can be served to guests at a tea party or can also be packed for travels. I am sure these tempting Khasta Pooris will satisfy all the hunger pangs.

Here is an easy step by step recipe with pictures to make sumptuous Dahiwali Khasta poori . Serve these crispy and delectable khasta poori with matar paneer, aloo matar, chutney, pickle, raita or any other sabzi of your choice.

Directions

Making:

Take wheat flour in a big mixing bowl and add curd, ghee, salt and cumin seeds to it. Mix all the ingredients really well.

Khasta poori recipe

Now add lukewarm water in small portions and knead stiff dough as required for making poori. ½ cup of water is used to knead this much amount of flour. Cover and keep the dough aside for 30 minutes to set. You can substitute cumin seeds with carom seeds.

Khasta poori recipe

30 minutes later, apply some ghee on hands and slightly knead the dough. Divide the dough into small lumps and roll each lump into smooth peda.

Khasta poori recipe

Grease the rolling board with some ghee, place a peda over it and roll out the peda from the edges into 3 to 4 inch diameter poori.

Khasta poori recipe

Heat sufficient oil in a wok to deep fry the pooris. When the oil gets heated, slide the poori in the wok and press the poori gently with the ladle.

Khasta poori recipe

As the poori puffs up, flip the sides and fry until it becomes golden brown from both the sides. Then drain out the poori on absorbent paper placed over a plate and likewise prepare the rest of the poori. Khasta poori are ready.

Khasta poori recipeServing:

Serve these crispy and delectable khasta poori with matar paneer, aloo matar, chutney, pickle, raita or any other sabzi of your choice. You can relish eating these pooris for 3 days.

  • This amount of dough is enough for making 20 pooris.

Khasta Puri Recipe - Dahi wali khasta poori
Author: 
Recipe type: Main course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Wheat flour – 2 cups
  • Ghee – 2 tbsp
  • Curd - ¼ cup
  • Salt - ½ tsp
  • Cumin seeds - ½ tsp
  • Oil/ghee – to fry pooris
Instructions
  1. Take wheat flour in a big mixing bowl and add curd, ghee, salt and cumin seeds to it. Mix all the ingredients really well.
  2. Now add lukewarm water in small portions and knead stiff dough as required for making poori. ½ cup of water is used to knead this much amount of flour. Cover and keep the dough aside for 30 minutes to set. You can substitute cumin seeds with carom seeds.
  3. minutes later, apply some ghee on hands and slightly knead the dough. Divide the dough into small lumps and roll each lump into smooth peda.
  4. Grease the rolling board with some ghee, place a peda over it and roll out the peda from the edges into 3 to 4 inch diameter poori.
  5. Heat sufficient oil in a wok to deep fry the pooris. When the oil gets heated, slide the poori in the wok and press the poori gently with the ladle.
  6. As the poori puffs up, flip the sides and fry until it becomes golden brown from both the sides. Then drain out the poori on absorbent paper placed over a plate and likewise prepare the rest of the poori. Khasta poori are ready.
  7. Serve these crispy and delectable khasta poori with matar paneer, aloo matar, chutney, pickle, raita or any other sabzi of your choice. You can relish eating these pooris for 3 days.

 

Kerala Laccha Parotta recipe – Malabar Parotta Recipe

Kerala Laccha Parotta recipe – Malabar Parotta Recipe

Every Layer of Kerala Lachcha Paratha brings in the awesome taste right on your platter. This super scrumptious paratha can be eaten for breakfast or for dinner. Malabar Parotta has the yummy taste in every layer.

Here is an easy recipe with pictures to prepare  Kerala Lachcha Paratha  serve these with steaming hot with a side assortment of chutney, pickle, raita or any sabzi of your choice. Enjoy.

Directions

Making:

Take refined flour in a big mixing bowl and add less than salt, crushed carom seeds and 2 tsp of ghee into it. Mix it really well. Add water in small portions and knead soft and smooth dough. Dough is ready. Cover the dough and keep it aside for 20 minutes to set. 1/3 cup of water is used for kneading this much quantity of flour.

kerala laccha parantha

20 minutes are over, dough is ready as well. Divide the dough into three equal portions. Take a lump and roll it into peda. Dust it with some flour and roll it out into 12-14 inch diameter thin parantha. Then pour some ghee on it and spread it evenly. Now fold the paranthas from one end to another end making pleats.

kerala laccha parantha

Then roll the dough from one end to another end making a peda. After that, roll out slightly thick parantha by rolling it gently with the rolling pin.

kerala laccha parantha

Place a tawa on flame. When the tawa gets heated, pour some ghee and spread it evenly. Place the rolled stuffed parantha on it.

kerala laccha parantha

Once the parantha gets roasted from beneath, flip its side and roast the parantha from another side as well. Pour some ghee on top and spread it evenly on the parantha.

kerala laccha parantha

After that, flip the side again and pour some ghee on this side as well and spread it evenly. Press the parantha gently with the spatula and cook it on medium flame until it becomes crisp and brown spots appears on both the sides.

kerala laccha parantha

Parantha is now roasted well. Transfer it on a bowl placed over a plate. Similarly, roll and roast the remaining paranthas until the dough is utilized completely. Kerala lachcha paranthas are now ready.

kerala laccha paranthaServing:

Crush the paranthas slightly and serve these scrumptious and delectable kerala lachcha paranthas steaming hot with a side assortment of chutney, pickle, raita or any sabzi of your choice.

Kerala Laccha Parotta recipe - Malabar Parotta Recipe kerala laccha parantha
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Refined flour – 1 cup
  • Carom seeds – less than ¼ tsp
  • Salt – ¼ tsp
  • Oil/ghee – 2-3 tbsp
Instructions
  1. Take refined flour in a big mixing bowl and add less than salt, crushed carom seeds and 2 tsp of ghee into it. Mix it really well. Add water in small portions and knead soft and smooth dough. Cover the dough and keep it aside for 20 minutes to set. ⅓ cup of water is used for kneading this much quantity of flour.
  2. minutes are over, dough is ready as well. Divide the dough into three equal portions. Take a lump and roll it into peda. Dust it with some flour and roll it out into 12-14 inch diameter thin parantha. Then pour some ghee on it and spread it evenly. Now fold the paranthas from one end to another end making pleats.
  3. Then roll the dough from one end to another end making a peda. After that, roll out slightly thick parantha by rolling it gently with the rolling pin. Place a tawa on flame. When the tawa gets heated, pour some ghee and spread it evenly. Place the rolled stuffed parantha on it. Once the parantha gets roasted from beneath, flip its side and roast the parantha from another side as well. Pour some ghee on top and spread it evenly on the parantha.
  4. After that, flip the side again and pour some ghee on this side as well and spread it evenly. Press the parantha gently with the spatula and cook it on medium flame until it becomes crisp and brown spots appears on both the sides.
  5. Parantha is now roasted well. Transfer it on a bowl placed over a plate. Similarly, roll and roast the remaining paranthas until the dough is utilized completely. Kerala lachcha paranthas are now ready.
  6. Crush the paranthas slightly and serve these scrumptious and delectable kerala lachcha paranthas steaming hot with a side assortment of chutney, pickle, raita or any sabzi of your choice. Enjoy!

 

Soya Granules Paratha recipe – Soya Chunks Stuffed Paratha Recipe

Soya Granules Paratha recipe – Soya Chunks Stuffed Paratha Recipe

Soya Granules paratha is a tasty and very easy to make breakfast recipe. Soya chunks stuffed paratha can be served to guests and packed in kids lunch box too. Made of soya granules, green coriander and wheat flour these parathas can be served steaming hot. With highly nutritional value, it is perfect to add to your daily menu.

Here is an easy recipe of Soya Granules paratha with step by step pictures. Serve these lip-smacking and mouth-watering Soya Granules stuffed paranthas steaming hot along with curd, green coriander chutney or tomato sauce. Enjoy!

Directions

Making:

Pour 1 cup of water into a vessel and place it on flame. Once the water starts boiling, put the soya granules into it. Turn off the flame and cover the vessel. Let the soya granules immersed in boiled water for 10 minutes until it turns puffy. 

Soya chunks stuffed paratha

Meanwhile, knead the dough. Take wheat flour in a big mixing bowl and add salt and oil into it. Mix everything really well. Now add water in small portions and knead a soft dough. Less than a cup of water is used for kneading this much quantity of flour. Cover and keep the dough aside for 20 minutes to set.

Soya chunks stuffed paratha

Soya granules have puffed up. Mix it really well and now make stuffing. Heat a pan and pour 1 tbsp of oil into it. When the oil gets heated, splutter cumin seeds into it then add green chilly paste, ginger paste, asafoetida and capsicum into it. Mix everything really well and saute the capsicum until it turns crunchy.Soya chunks stuffed paratha

Now add soaked soya granules, salt and green coriander into it. Mix everything really well and saute the stuffing for 2 minutes. After that, stuffing will be ready. Turn off the flame and transfer it to a bowl so that it cools down quickly.

Soya chunk stuffed paratha

Dough is ready as well. Pinch a medium sized guava dough and roll it into a peda. Make desired size paranthas. Dust it with some dry flour and roll out 4-5 inch diameter thick parantha. Evenly spread some oil on the top.

Soya chunks stuffed paratha

Now place some stuffing on the dough. Lift the edges of the dough and bring it in the centre. Close the stuffing really well and press it gently with the fingers to spread the stuffing evenly on all sides. Flatten the dough slightly.

Soya chunks stuffed paratha

After that, dust the stuffed dough with some dry flour and roll out slightly thick parantha of 5-6 inch diameter by rolling it gently with the rolling pin. 

Soya chunks stuffed paratha

Place a tawa on flame. When the tawa gets heated, pour some oil and spread it evenly. Place the rolled stuffed parantha on it.

Soya chunks stuffed paratha

Once the parantha gets roasted from beneath, flip its side and roast the parantha from another side as well. Pour some oil on top and spread it evenly on the parantha.

Soya chunks stuffed paratha

After that, flip the side again and pour some oil on this side as well and spread it evenly. Press the parantha gently with the spatula and cook it on medium-low flame until brown spots appears on both the sides.

Soya chunks stuffed paratha

Parantha is now roasted well. Transfer it on a bowl placed over a plate or napkin paper. Similarly, stuff, roll and roast the remaining paranthas until the dough is utilized completely. Soya granules paranthas are now ready.

Soya chunks stuffed paratha

Serving:

Serve these lip-smacking and mouth-watering Soya Granules stuffed paranthas steaming hot along with curd, green coriander chutney or tomato sauce. Enjoy!

Suggestion

  • If you want to skip capsicum then add potato, paneer or anything else instead of it.

 

Soya Granules Paratha recipe - Soya Chunks Stuffed Paratha RecipeSoya chunks stuffed paratha
Author: 
Recipe type: Main course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Ingredients
  • Wheat flour – 2 cups
  • Oil – 1 tbsp
  • Salt - ½ tsp or to taste
  • Soya granules – 1 cup
  • Capsicum – 1 cup (finely chopped)
  • Green coriander – 2-3 tbsp (finely chopped)
  • Oil – 4-5 tbsp (for making stuffing and paranthas)
  • Green chilly paste - ½ tsp
  • Ginger paste - ½ tsp
  • Asafoetida – 1 pinch
  • Cumin seeds - ½ tsp
  • Salt - ½ tsp or to taste
Instructions
  1. Pour 1 cup of water into a vessel and place it on flame. Once the water starts boiling, put the soya granules into it. Turn off the flame and cover the vessel. Let the soya granules immersed in boiled water for 10 minutes until it turns puffy.
  2. Meanwhile, knead the dough. Take wheat flour in a big mixing bowl and add salt and oil into it. Mix everything really well. Now add water in small portions and knead a soft dough. Less than a cup of water is used for kneading this much quantity of flour. Cover and keep the dough aside for 20 minutes to set.
  3. Soya granules have puffed up. Mix it really well and now make stuffing. Heat a pan and pour 1 tbsp of oil into it. When the oil gets heated, splutter cumin seeds into it then add green chilly paste, ginger paste, asafoetida and capsicum into it. Mix everything really well and saute the capsicum until it turns crunchy.
  4. Now add soaked soya granules, salt and green coriander into it. Mix everything really well and saute the stuffing for 2 minutes. After that, stuffing will be ready. Turn off the flame and transfer it to a bowl so that it cools down quickly.
  5. Dough is ready as well. Pinch a medium sized guava dough and roll it into a peda. Make desired size paranthas. Dust it with some dry flour and roll out 4-5 inch diameter thick parantha. Evenly spread some oil on the top.
  6. Now place some stuffing on the dough. Lift the edges of the dough and bring it in the centre. Close the stuffing really well and press it gently with the fingers to spread the stuffing evenly on all sides. Flatten the dough slightly.
  7. After that, dust the stuffed dough with some dry flour and roll out slightly thick parantha of 5-6 inch diameter by rolling it gently with the rolling pin.
  8. Place a tawa on flame. When the tawa gets heated, pour some oil and spread it evenly. Place the rolled stuffed parantha on it.
  9. Once the parantha gets roasted from beneath, flip its side and roast the parantha from another side as well. Pour some oil on top and spread it evenly on the parantha.
  10. After that, flip the side again and pour some oil on this side as well and spread it evenly. Press the parantha gently with the spatula and cook it on medium-low flame until brown spots appears on both the sides.
  11. Parantha is now roasted well. Transfer it on a bowl placed over a plate or napkin paper. Similarly, stuff, roll and roast the remaining paranthas until the dough is utilized completely. Soya granules paranthas are now ready.
  12. Serve these lip-smacking and mouth-watering chana dal paranthas steaming hot along with curd, green coriander chutney or tomato sauce. Enjoy!

 

Bread Kulcha Recipe – Baked Kulcha Recipe

Bread Kulcha Recipe – Baked Kulcha Recipe

Bread Kulcha recipe is a delicious recipe savored by all. Baked Kulcha is a much tasty and hygienic alternative to the kulchas bought from the market. These easy to make baked kulchas are made of ingredients like refined flour, dry active yeast, salt and dried fenugreek leaves.

Enjoy these soft  homemade kulchas with steaming hot chole recipe instead of buying them out. So, make this healthy Bread Kulcha at home with these easy to follow step-by-step instructions. Enjoy!

Directions

Getting ready:

Evenly grease a baking tray with some oil.

baked kulcha recipeMaking:

Take refined flour in a big mixing bowl along with instant dry active yeast, sugar, salt and 1 tbsp of oil. Mix everything really well.

baked kulcha recipe

Now add lukewarm in small portions and knead soft dough. Later, grease the hand with some oil and knead the dough for 5 to 6 minutes until it become smooth. As the dough starts sticking on hand, apply some oil and keep kneading the dough.

baked kulcha recipe

Then grease the dough with some oil, cover and keep it aside in warm place for 2 hours to set. Less than 1 cup of water is used to knead this much amount of flour.

baked kulcha recipe

2 hours later, dough will get fermented. Slightly knead the dough then dust the hand with some flour and divide it into four equal parts. Take a dough lump and make a long peda of it. Now roll it out into long kulcha.

baked kulcha reicpe

Sprinkle some dry fenugreek leaves on the kulcha and then roll it slightly so that the leaves sticks nicely on it.

baked kulcha recipe

Place the kulcha on the greased baking tray and prepare the remaining kulcha likewise. Cover and keep the kulcha aside for half an hour.

baked kulcha recipe

30 minutes later, kulcha will get ready to bake. Preheat the oven at 180 degree centigrade then place the kulcha inside it and bake them at 180 degree centigrade for 10 minutes.

baked kulcha recipe

10 minutes later, kulcha will turn golden brown. They are baked aptly, transfer them on a plate. Baked kulcha are now ready.

baked kulcha recipeServing:

Serve these crusty and yummy baked kulcha steaming hot along with chole. Enjoy!

Suggestion

  • In winters, cover and place the dough inside the almirah or oven and nearby keep a bowl filled with hot water.
  • Baking varies from oven to oven so firstly bake the kulcha for 8 to 9 minutes at 180 degree centigrade then bake them by setting short time intervals and checking in-between until they become golden brown.

Bread Kulcha Recipe - Baked Kulcha Recipe
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Ingredients
  • Refined flour – 2 cups
  • Oil – 2 tbsp
  • Dry fenugreek leaves – 2 tsp
  • Instant dry active yeast – 1 tsp
  • Salt – ½ tsp or to taste
  • Sugar – 1 tsp
Instructions
  1. Evenly grease a baking tray with some oil. Take refined flour in a big mixing bowl along with instant dry active yeast, sugar, salt and 1 tbsp of oil. Mix everything really well.
  2. Now add lukewarm in small portions and knead soft dough. Later, grease the hand with some oil and knead the dough for 5 to 6 minutes until it become smooth. As the dough starts sticking on hand, apply some oil and keep kneading the dough.
  3. Then grease the dough with some oil, cover and keep it aside in warm place for 2 hours to set. Less than 1 cup of water is used to knead this much amount of flour.
  4. hours later, dough will get fermented. Slightly knead the dough then dust the hand with some flour and divide it into four equal parts. Take a dough lump and make a long peda of it. Now roll it out into long kulcha.
  5. Sprinkle some dry fenugreek leaves on the kulcha and then roll it slightly so that the leaves sticks nicely on it.
  6. Place the kulcha on the greased baking tray and prepare the remaining kulcha likewise. Cover and keep the kulcha aside for half an hour.
  7. minutes later, kulcha will get ready to bake. Preheat the oven at 180 degree centigrade then place the kulcha inside it and bake them at 180 degree centigrade for 10 minutes. 10 minutes later, kulcha will turn golden brown. They are baked aptly, transfer them on a plate. Baked kulcha are now ready. Serve these crusty and yummy baked kulcha steaming hot along with chole. Enjoy!

 

Gajar Stuffed Paratha Recipe – Carrot Paratha Recipe – Gajar Paratha Recipe

Gajar Stuffed Paratha Recipe | Carrot Paratha – Gajar Paratha Recipe

Carrot parantha are prepared by stuffing the paranthas with mildly spicy carrot filling. Paranthas are the most loved breakfast in India and they are prepared in different ways with several stuffing. Carrot is loaded with nutrients and they are used for making several sweet and savory dishes.

Make gajar paranthas for breakfast or any meal. The contrasting flavor of sweet carrot and spicy masala will surely make you drool!So, why making the same old paranthas daily? Try out this sumptuous carrot stuffed paranthas with these easy to follow step-by-step instructions. Enjoy!

Directions

Making:

Take wheat flour in a big mixing bowl and add ½ tsp salt and 2 tsp of oil into it. Mix it really well. Add water in small portions and knead soft dough. Dough is ready. Cover the dough and keep it aside for 15-20 minutes to set. About 1 cup of water is used for kneading this much quantity of flour.

carrot parantha

Meanwhile, prepare the stuffing. For this, place a pan on flame and pour 2 tsp of oil into it. When the oil gets heated, roast cumin seeds, green chilly and ginger.

carrot parantha

Now add grated carrot, coriander powder, red chilly powder, dry mango powder, salt and green coriander into it. Mix everything really well and saute for 2-3 minutes continuously so that the its juice gets evaporated. After that, add green coriander and turn off the flame. Mix it thoroughly. Stuffing is now ready, transfer it to a bowl.

carrot parantha

20 minutes are over, dough is ready as well. Grease the hand with some oil and knead the dough again. Pinch lemon sized dough and roll it into a peda. Make desired size paranthas. Dust it with some dry flour and roll out 3-4 inch diameter thick parantha. Evenly spread some oil on the top.

carrot parantha

Now place 2 tsp stuffing on the dough. Lift the edges of the dough and bring it in the centre. Close the stuffing really well and press it gently with the fingers to spread the stuffing evenly on all sides. Flatten the dough slightly.

carrot parantha

After that, dust the stuffed dough with some dry flour and roll out slightly thick parantha of 6-7 inch diameter by rolling it gently with the rolling pin.

carrot parantha

Place a tawa on flame. When the tawa gets heated, pour some oil and spread it evenly. Place the rolled stuffed parantha on it.

carrot parantha

Once the parantha gets roasted from beneath, flip its side and roast the parantha from another side as well. Pour some oil on top and spread it evenly on the parantha.

carrot parantha

After that, flip the side again and pour some oil on this side as well and spread it evenly. Press the parantha gently with the spatula and cook it on medium flame until brown spots appears on both the sides.

carrot parantha

Parantha is now roasted well. Transfer it on a bowl placed over a plate, foil/napkin paper or directly to the person. Similarly, stuff, roll and roast the remaining paranthas until the dough is utilized completely. Carrot paranthas are now ready.

carrot paranthaServing:

Serve these lip-smacking and mouth-watering carrot paranthas steaming hot along with aloo-tamatar sabzi, aloo gravy sabzi or any sabzi, pickle, raita or chutney.

carrot parantha

  • For 6 paranthas

Gajar Stuffed Paratha Recipe - Carrot Paratha Recipe - Gajar Paratha Recipe carrot parantha
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Wheat flour – 2 cup
  • Carrot – 1 cup (grated)
  • Green coriander – 2-3 tbsp (finely chopped)
  • Oil – 3-4 tbsp
  • Green chilly – 1 (finely chopped)
  • Ginger – 1 inch (grated) or 1 tsp
  • Salt – less than 1 tsp or to taste
  • Cumin seeds - ¼ tsp
  • Red chilly powder – less than ¼ tsp
  • Coriander powder - ½ tsp
  • Dry mango powder - ¼ tsp
Instructions
  1. Take wheat flour in a big mixing bowl and add ½ tsp salt and 2 tsp of oil into it. Mix it really well. Add water in small portions and knead soft dough. Dough is ready. Cover the dough and keep it aside for 15-20 minutes to set. About 1 cup of water is used for kneading this much quantity of flour.
  2. Meanwhile, prepare the stuffing. For this, place a pan on flame and pour 2 tsp of oil into it. When the oil gets heated, roast cumin seeds, green chilly and ginger. Now add grated carrot, coriander powder, red chilly powder, dry mango powder, salt and green coriander into it. Mix everything really well and saute for 2-3 minutes continuously. After that, add green coriander and turn off the flame. Mix it thoroughly. Stuffing is now ready, transfer it to a bowl.
  3. minutes are over, dough is ready as well. Grease the hand with some oil and knead the dough again. Pinch lemon sized dough and roll it into a peda. Make desired size paranthas. Dust it with some dry flour and roll out 3-4 inch diameter thick parantha. Evenly spread some oil on the top.
  4. Now place 2 tsp stuffing on the dough. Lift the edges of the dough and bring it in the centre. Close the stuffing really well and press it gently with the fingers to spread the stuffing evenly on all sides. Flatten the dough slightly.
  5. After that, dust the stuffed dough with some dry flour and roll out slightly thick parantha of 6-7 inch diameter by rolling it gently with the rolling pin. Place a tawa on flame. When the tawa gets heated, pour some oil and spread it evenly. Place the rolled stuffed parantha on it.
  6. Once the parantha gets roasted from beneath, flip its side and roast the parantha from another side as well. Pour some oil on top and spread it evenly on the parantha. After that, flip the side again and pour some oil on this side as well and spread it evenly. Press the parantha gently with the spatula and cook it on medium flame until brown spots appears on both the sides.
  7. Parantha is now roasted well. Transfer it on a bowl placed over a plate, foil/napkin paper or directly to the person. Similarly, stuff, roll and roast the remaining paranthas until the dough is utilized completely. Carrot paranthas are now ready.
  8. Serve these lip-smacking and mouth-watering carrot paranthas steaming hot along with aloo-tamatar sabzi, aloo gravy sabzi or any sabzi, pickle, raita or chutney.