Category Archives: Parantha Recipe

Plain Paratha Recipe – How to make Paratha ?

Plain Paratha Recipe – How to make Paratha ?


Directions

Making:

Add salt and 2 tsp of oil into the wheat flour. Mix it really well. Now add water in small portions and knead soft dough. Keep kneading the dough until it turns smooth. 1 cup of water is used to knead this much of flour. Cover the dough and keep it aside for 20 -30 minutes to set.

plain parantha recipe

30 minutes are over. Grease the hand and knead the dough again. Pinch a lemon sized dough. Roll it into a peda. Dust it with some dry flour and roll out 3-3.5 inch diameter thick parantha. Evenly apply some oil on it.

plain parantha recipe

Lift the edges of the rolled parantha and join it at the centre. Press it gently and dust it with some dry flour. Then roll it out into 5-6 inch diameter slightly thick parantha. Roll it from the edges not from the centre.

plain parantha recipe

Heat a tawa and pour some oil on it. Spread it evenly and place the rolled parantha over it. Roast the parantha from beneath. After that, flip its side and apply some oil on top.

plain paratha recipe

Then again flip the side and apply some oil on other side as well. Press the parantha gently with the spatula and roast it until brown spots appears on both the sides.

plain paratha recipe

Once the parantha gets roasted well, transfer it on a bowl placed over a plate or on napkin paper. Similarly, prepare few more paranthas.

plain paratha recipe

Now to make triangular parantha, pinch same amount of dough and make peda of it. Dust it with some flour. Roll it out into 5-6 inch diameter parantha. After that, pour some oil on it and spread it evenly. Then fold it into half.

plain paratha recipe

Again apply some oil and fold it into half giving it a triangular shape. Dust the triangular peda with some flour and roll it out into slightly thick triangular parantha. Make sure that the edges don’t remain thick.

plain parantha recipe

Place the rolled triangular parantha on the tawa. Roast the parantha from beneath. After that, flip its side and apply some oil on top.

plain parantha recipe

Then again flip the side and apply some oil on other side as well. Press the parantha gently with the spatula and roast it until brown spots appears on both the sides.

plain parantha recipe

Once the parantha gets roasted well, transfer it on the same bowl placed over a plate or on napkin paper. Similarly, prepare the rest of the paranthas until the dough is utilized completely. Plain paranthas are now ready.

plain paratha recipeServing:

Serve these scrumptious and delectable plain paranthas steaming hot with a side assortment of chutney, curd, pickle, raita or any sabzi of your choice. This amount of dough is sufficient for making 8 paranthas. Enjoy!

plain paratha recipeSuggestions

  • Make big or small parantha as desired.

Plain Paratha Recipe - How to make Paratha?plain parantha
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Wheat flour – 2 cup
  • Salt – ½ tsp or to taste
  • Oil – 2 tsp for kneading the dough and roasting the parantha
  • Water – to knead the dough
Instructions
  1. Add salt and 2 tsp of oil into the wheat flour. Mix it really well. Now add water in small portions and knead soft dough. Keep kneading the dough until it turns smooth. 1 cup of water is used to knead this much of flour. Cover the dough and keep it aside for 20 -30 minutes to set.
  2. minutes are over. Grease the hand and knead the dough again. Pinch a lemon sized dough. Roll it into a peda. Dust it with some dry flour and roll out 3-3.5 inch diameter thick parantha. Evenly apply some oil on it.
  3. Lift the edges of the rolled parantha and join it at the centre. Press it gently and dust it with some dry flour. Then roll it out into 5-6 inch diameter slightly thick parantha. Roll it from the edges not from the centre. Heat a tawa and pour some oil on it. Spread it evenly and place the rolled parantha over it. Roast the parantha from beneath. After that, flip its side and apply some oil on top.
  4. Then again flip the side and apply some oil on other side as well. Press the parantha gently with the spatula and roast it until brown spots appears on both the sides. Once the parantha gets roasted well, transfer it on a bowl placed over a plate or on napkin paper. Similarly, prepare few more paranthas.
  5. Now to make triangular parantha, pinch same amount of dough and make peda of it. Dust it with some flour. Roll it out into 5-6 inch diameter parantha. After that, pour some oil on it and spread it evenly. Then fold it into half.
  6. Again apply some oil and fold it into half giving it a triangular shape. Dust the triangular peda with some flour and roll it out into slightly thick triangular parantha. Make sure that the edges don’t remain thick. Place the rolled triangular parantha on the tawa. Roast the parantha from beneath. After that, flip its side and apply some oil on top.
  7. Then again flip the side and apply some oil on other side as well. Press the parantha gently with the spatula and roast it until brown spots appears on both the sides. Once the parantha gets roasted well, transfer it on the same bowl placed over a plate or on napkin paper. Similarly, prepare the rest of the paranthas until the dough is utilized completely. Plain paranthas are now ready.
  8. Serve these scrumptious and delectable plain paranthas steaming hot with a side assortment of chutney, curd, pickle, raita or any sabzi of your choice. Enjoy!

 

 

Jackfruit Bharwan Masala Parata -Raw Jack Fruit stuffed Paratha

Jackfruit Bharwan Masala Parata  -Raw Jack Fruit stuffed Paratha

Jackfruit has been one of the favorite seasonal fruits during summers. It is also known as kathal in Hindi. You might have prepared Kathal Kebab, Kathal Kofta but have you ever tried making paratha from it? No? Then here is a simple and devouring recipe for making jackfruit stuffed parantha at home. Try making Jackfruit paratha and surely your friends and family will enjoy it.

Stuffed paranthas make a perfect breakfast. In fact you can have them any time of the day. It is a good way to include such healthy veggies in your kids routine. So, here is an easy recipe with detailed method and step by step pictures to make Raw Jackfruit stuffed Paratha. Team it up with your favorite sabzi or chutney and drool over its amazing taste.

Direction :

Getting Ready:

Take 250 gms jackfruit and rinse it water. Now finely chop the jackfruit. Take off the skin behind the seeds as it hard and doesn’t get soft even after getting boiled and will not taste good either. Then discard the seed and remove the peel.

kathal paratha

To boil the jackfruit add it to the pressure cooker. Add 1/4 (3 to 4 tbsp) cup water to it. Close the pressure cooker with lid and cook until it whistles once. Once it whistles reduce the flame and continue cooking the jackfruit on low flame for 3 to 4 minutes. After 4 minutes turn off the flame.

kathal parathaMaking:

To prepare the dough for paratha, 2 cup wheat flour in a big mixing bowl, add 1/2 tsp salt to it, followed by 2 tsp oil, then add water in small portions and knead soft dough. We have used less than 1 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 use for making the paranthas.

kathal paratha

Open the lid once the pressure is released, Check the jackfruit  Press it down, to see if it has turned tender and is getting mashed easily. Drain out the jackfruit from water. Take out jackfruit in a sieve so that water drains back into the bowl. Then squeeze out water from jackfruit and mash it very finely.

kathal paratha

To prepare the stuffing heat a pan. Add 2 tsp oil to the pan. Then add 2 tbsp chickpea flour, add to it. Stir constantly and roast until there is change in color and it turns fragrant.

kathal paratha

Once chickpea is roasted mix the spices to it . Add 1/2 tsp cumin powder, 1 tsp coriander  powder, 1/3 tsp turmeric powder, 2 finely chopped green chilies and 1 tsp ginger paste. Mix everything and saute the spices for a while.

kathal paratha

When the spices are roasted well add mashed jackfruit to it and mix it. Add 3/4 tsp salt or to taste, 1/4 tsp garam masala, 1/3 tsp dry mango powder and mix everything thoroughly and saute the jackfruit. Stuffing is roasted well, mix some green coriander to it. Turn off the flame and transfer it to a bowl and let it cool.

kathal paratha

After 20 minutes, dough is ready. Grease your hands with some oil and knead the dough again. Turn on the flame and heat the tawa. Make small lump from the dough and make round dough ball. Flatten it like this giving it shape like peda. Dust the dough ball with some dry flour.

kathal paratha

Roll it out into 3 to 4 inch diameter parantha. Keep the dough covered to prevent it from drying. Apply some oil over it and layer some stuffing over it. Add equal amount of stuffing as that of dough. Lift the parantha from all sides and close the stuffing thoroughly. Flatten it out with your fingers to evenly spread out the stuffing.

kathal paratha Heat the tawa , once it is rightly hot, spread some oil over it. Place the parantha over tawa to roast. Let the parantha roast from beneath. Flip it once it has roasted ,apply a little oil too. Meanwhile roll out another paratha. Press down the parantha using a ladle or wooden spatula from all sides. Flip it. Flip the side and roast it from the other side as well until it gets golden brown spots. Keep the flame medium.

kathal paratha Serving :

When Parantha has turned golden brown from the other side as well, take it off from tawa and place over a bowl kept above the plate. With this much dough 4 to 5 paranthas can be prepared. Super tempting jackfruit paranthas are ready to be served. Serve these flavorsome jackfruit paranthas with chutney, curd or any curry as per your taste.

kathal paratha Suggestion :

  • Use raw jackfruit for making the paranthas. Raw jackfruit comes white in color, whereas ripe jackfruit is yellow in color, avoid using the yellow colored jackfruit.
  • Keep the size of parantha big or small as per your preference.
  • Keep the parantha over a bowl when warm .If we keep the parantha directly over the plate then it turns soggy from beneath.

Jackfruit Bharwan Masala Parata -Raw Jack Fruit stuffed Parathakathal paratha
Author: 
Recipe type: Main course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Wheat flour - 2 cup ( 300 gms)
  • Jackfruit- 250 gms
  • Chickpea flour- 2 tbsp
  • Oil - 3 to 4 tbsp
  • Green Coriander- 2 to 3 tbsp (finely chopped )
  • Ginger paste - 1 tsp
  • Green chili- 2 (finely chopped )
  • Garam Masala - ¼ tsp
  • Cumin Powder- ½ tsp
  • Coriander powder- 1 tsp
  • Turmeric powder- ⅓ tsp
  • Dry Mango powder- ⅓ tsp
  • Salt- 1.25 tsp or to taste
Instructions
  1. Take 250 gms jackfruit and rinse it water. Now finely chop the jackfruit. Take off the skin behind the seeds as it hard and doesn't get soft even after getting boiled and will not taste good either. Then discard the seed and remove the peel.
  2. To boil the jackfruit add it to the pressure cooker. Add ¼ (3 to 4 tbsp) cup water to it. Close the pressure cooker with lid and cook until it whistles once. Once it whistles reduce the flame and continue cooking the jackfruit on low flame for 3 to 4 minutes. After 4 minutes turn off the flame.
  3. To prepare the dough for paratha, 2 cup wheat flour in a big mixing bowl, add ½ tsp salt to it, followed by 2 tsp oil, then add water in small portions and knead soft dough. We have used less than 1 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 use for making the paranthas.
  4. Open the lid once the pressure is released, Check the jackfruit Press it down, to see if it has turned tender and is getting mashed easily. Drain out the jackfruit from water. Take out jackfruit in a sieve so that water drains back into the bowl. Then squeeze out water from jackfruit and mash it very finely.
  5. To prepare the stuffing heat a pan. Add 2 tsp oil to the pan. Then add 2 tbsp chickpea flour, add to it. Stir constantly and roast until there is change in color and it turns fragrant.
  6. Once chickpea is roasted mix the spices to it . Add ½ tsp cumin powder, 1 tsp coriander powder, ⅓ tsp turmeric powder, 2 finely chopped green chilies and 1 tsp ginger paste. Mix everything and saute the spices for a while.
  7. When the spices are roasted well add mashed jackfruit to it and mix it. Add ¾ tsp salt or to taste, ¼ tsp garam masala, ⅓ tsp dry mango powder and mix everything thoroughly and saute the jackfruit. Stuffing is roasted well, mix some green coriander to it. Turn off the flame and transfer it to a bowl and let it cool.
  8. After 20 minutes, dough is ready. Grease your hands with some oil and knead the dough again. Turn on the flame and heat the tawa. Make small lump from the dough and make round dough ball. Flatten it like this giving it shape like peda. Dust the dough ball with some dry flour.
  9. Roll it out into 3 to 4 inch diameter parantha. Keep the dough covered to prevent it from drying. Apply some oil over it and layer some stuffing over it. Add equal amount of stuffing as that of dough. Lift the parantha from all sides and close the stuffing thoroughly. Flatten it out with your fingers to evenly spread out the stuffing.
  10. Heat the tawa , once it is rightly hot, spread some oil over it. Place the parantha over tawa to roast. Let the parantha roast from beneath. Flip it once it has roasted ,apply a little oil too. Meanwhile roll out another paratha. Press down the parantha using a ladle or wooden spatula from all sides. Flip it. Flip the side and roast it from the other side as well until it gets golden brown spots. Keep the flame medium
  11. When Parantha has turngolden brown from the other side as well, take it off from tawa and place over a bowl kept above the plate. With this much dough 4 to 5 paranthas can be prepared. Super tempting jackfruit paranthas are ready to be served. Serve these flavorsome jackfruit paranthas with chutney, curd or any curry as per your taste.

 

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 and so on. It is time you try a new lip smacking Spinach stuffed paratha recipe. Surely 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.

 

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: 

Making:

To prepare dough take 1 cup ( 150 grams)  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.

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!

 

Sweet Paratha Recipe – Sugar Paratha Recipe

Sweet Paratha Recipe – Sugar Paratha Recipe

Sweet parantha, the kid’s favorite parantha. Sugar parantha is prepared by stuffing sugar into the parantha. The process of making these paranthas are same as that of any other stuffed parantha. Sugar stuffed paranthas taste super delicious when roasted with ghee.

Pack these sweet paranthas in kid’s tiffin along with tomato ketchup or jam. They will relish these paranthas for sure! So, try out making sugar paranthas with these easy to follow step-by-step instructions. enjoy!

Directions

Making:

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

sweet parantha

Dough is ready as well. Grease the hand with some ghee and knead the dough again. Pinch some dough and roll it into a peda. Dust it with some dry flour and roll out 2.5-3 inch diameter thick parantha. Evenly spread some ghee on the top.

sweet parantha

Now place 1.5 tsp sugar 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.

sweet parantha

After that, dust the stuffed dough with some dry flour and roll out slightly thick 4-5 inch diameter parantha by rolling it gently with the rolling pin.

sweet 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.

sweet 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.

sweet 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 until brown spots appears on both the sides. Roast the paranthas on medium flame.

sweet parantha

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

sweet paranthaServing:

Serve these lip-smacking and mouth-watering sweet paranthas steaming hot along with jam, tomato sauce or have them as it is without any accompaniment.

  • For 5 paranthas

Sweet Paratha Recipe - Sugar Paratha Recipe sweet parantha
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Wheat flour – 1 cup
  • Ghee – 2-3 tbsp
  • Sugar – 2-3 tbsp
  • Salt – less than ¼ tsp
Instructions
  1. Take wheat flour in a big mixing bowl and add salt and 1 tsp of ghee into it. Mix everything really well. Now add lukewarm water in small portions and knead soft dough. ½ cup of water is used for kneading this much quantity of flour. Cover and keep the dough aside for 15-20 minutes to set.
  2. Dough is ready as well. Grease the hand with some ghee and knead the dough again. Pinch some dough and roll it into a peda. Dust it with some dry flour and roll out 2.5-3 inch diameter thick parantha. Evenly spread some ghee on the top.
  3. Now place 1.5 tsp sugar 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.
  4. After that, dust the stuffed dough with some dry flour and roll out slightly thick 4-5 inch diameter 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.
  5. 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. 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 until brown spots appears on both the sides. Roast the paranthas on medium flame.
  6. Parantha is now roasted well. Transfer it on a bowl placed over a plate. Similarly, stuff, roll and roast the remaining paranthas until the dough is utilized completely. Sweet paranthas are now ready.
  7. Serve these lip-smacking and mouth-watering sweet paranthas steaming hot along with jam, tomato sauce or have them as it is without any accompaniment.

 

Palak paratha Recipe – Spinach Paratha recipe – Punjabi Palak Masala Paratha

Palak paratha Recipe – Spinach Paratha recipe – Punjabi Palak Masala Paratha

Spinach paranthas are scrumptious and at the same time they are nutritious as well. Kid’s often pinch their nose on the name of spinach but these paranthas will make them ask for more and more. You can make these paranthas in various shape such as round, square and triangular.

These Punjabi style spinach paranthas goes well with any raita, pickle or with simple curd. Usually spinach paranthas are prepared in two ways, one is to stuff the paranthas with spicy spinach filling and another is to mix all the spices along with spinach in the flour and make the paranthas. The second procedure is the simplest one. So, you can make them anytime in a day with these easy to follow step-by-step instruction. Enjoy!

Directions

Getting ready:

Take spinach, remove the stalk and wash the leaves 2-3 times under running water. Place them on colander, let the water drain completely. When leaves are completely dry then chop them finely.

spinach paranthaMaking:

To make spinach paranthas, knead the dough first. Take wheat flour in a mixing bowl followed by spinach, cumin seeds, ginger, green chilly, salt and 2 tsp of oil. Mix everything really well.

spinach parantha

Add water in small portions to the flour mixture and knead firm dough. Keep the dough little firm than required for making chapatti. Little less than 1 cup of water is used to knead the dough. Cover the dough and let it rest for 20 minutes.

spinach parantha

Later, dough will be ready. Grease the hand with some oil and knead the dough again to make it smooth. Heat a tawa on flame to make paranthas. Pinch a lump from the dough. Make paranthas little big or small as desired. Roll the dough ball into peda.

spinach parantha

Dust the peda with some flour and roll it into 3-4 inch diameter. Now pour and spread some oil on it.

spinach parantha

Pick from the edges and close it completely. Flatten the dough with the help of fingers. You can shape the paranthas in round, triangular or square. Make it as desired.

spinach parantha

Now again dust the peda with some flour and roll it into 5-6 inch diameter parantha. Don’t roll it too thin. Keep it little thick.

spinach parantha

Pour some oil on hot tawa and spread it evenly, to grease the tawa. Place the parantha on tawa and let it roast from bottom.

spinach parantha

Once the parantha turns little dark on the top, flip its side and let it cook until brown spots appear on the other side. Apply some oil on top and spread it evenly on the parantha.

spinach parantha

Flip the sides of the parantha and spread some oil on the other side as well. Keep the flame on medium, press the parantha gently with the ladle and cook till brown spots appear on both the sides of the parantha.

spinach parantha

Round spinach parantha is ready, transfer the parantha on a bowl placed over a plate or serve directly to the person.

spinach parantha

To make triangular parantha, prepare the peda as made before. Dust some flour on it and roll it into 5-6 inch diameter parantha. Pour some oil on it and spread it evenly. Fold the rolled parantha into half.

spinach parantha

Now apply some oil on the parantha and again fold it into half. Flatten the triangular peda with the fingers.

spinach parantha

Dust the triangular peda with some flour and roll it out into slightly thick triangular parantha.

spinach parantha

Parantha is now rolled and roast it in same manner as done before. Triangular parantha is ready.

spinach parantha

To make square shaped parantha, prepare peda from the dough in same way. Dust some flour on it and roll it into 5-6 inch diameter parantha. Pour and spread some oil on it. Then fold the rolled parantha from opposite sides.

spinach parantha

Again apply some oil over the parantha and fold it from top and bottom. Square shaped peda is ready.

spinach parantha

Dust it with some flour and roll it out into little thick parantha. Maintain the square shape of the parantha while rolling it.

spinach parantha

Afterward, roast the square shaped spinach parantha in same procedure as done before. Square shaped parantha is ready as well. Prepare the rest of the parantha in desired shape. Spinach paranthas are ready to serve.

spinach paranthaServing:

Serve these crusty and wholesome spinach paranthas with chutney, curd, raita, pickle or with any sabzi you like.

spinach paranthaSuggestion

  • If you want to make these parantha less spicy then skip adding ginger and chilly to the dough. Paranthas will taste equally delicious with only salt and cumin seeds.
  • For 8 paranthas

Palak paratha Recipe - Spinach Paratha recipe - Punjabi Palak Masala Paratha palak parantha
Author: 
Recipe type: Main Course
Cuisine: Indain
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Wheat flour – 2 cups (300 grams)
  • Spinach – 2 cups (200 grams)
  • Oil – 3 to 4 tbsp
  • Cumin seeds – ¼ tsp
  • Ginger paste – ½ tsp
  • Green chilly – 1 (finely chopped)
  • Salt – more than ½ tsp or to taste
Instructions
  1. Take spinach, remove the stalk and wash the leaves 2-3 times under running water. When leaves are completely dry then chop them finely.
  2. Take wheat flour in a mixing bowl followed by spinach, cumin seeds, ginger, green chilly, salt and 2 tsp of oil. Mix everything really well. Add water in small portions to it and knead firm dough. Cover the dough and let it rest for 20 minutes.
  3. Later, dough will be ready. Grease the hand with some oil and knead the dough again to make it smooth. Heat a tawa on flame to make paranthas. Pinch a lump from the dough. Dust the peda with some flour and roll it into 3-4 inch diameter. Now pour and spread some oil on it. 4. Pick from the edges and close it completely. Flatten the dough with the help of fingers. Now again dust the peda with some flour and roll it into 5-6 inch diameter parantha. Don't roll it too thin. Keep it little thick.
  4. Pour some oil on hot tawa and spread it evenly, to grease the tawa. Place the parantha on tawa and let it roast from bottom. Once the parantha turns little dark on the top, flip its side and let it cook until brown spots appear on the other side. Apply some oil on top and spread it evenly on the parantha.
  5. Flip the sides of the parantha and spread some oil on the other side as well. Keep the flame on medium, press the parantha gently with the ladle and cook till brown spots appear on both the sides of the parantha. Transfer the parantha on a bowl placed over a plate or serve directly.
  6. To make triangular parantha, prepare the peda as made before. Dust some flour on it and roll it into 5-6 inch diameter parantha. Pour some oil on it and spread it evenly. Fold the rolled parantha into half.
  7. Now apply some oil on the parantha and again fold it into half. Flatten the triangular peda with the fingers. Dust the triangular peda with some flour and roll it out into slightly thick triangular parantha. Roast it in same manner as done before. Triangular parantha is ready.
  8. To make square shaped parantha, prepare peda from the dough in same way. Dust some flour on it and roll it into 5-6 inch diameter parantha. Pour and spread some oil on it. Then fold the rolled parantha from opposite sides.
  9. Again apply some oil over the parantha and fold it from top and bottom. Square shaped peda is ready. Dust it with some flour and roll it out into little thick parantha. Maintain the square shape of the parantha while rolling it.
  10. Afterward, roast the square shaped spinach parantha in same procedure as done before. Square shaped parantha is ready as well. Prepare the rest of the parantha in desired shape. Spinach paranthas are ready to serve.
  11. Serve these crusty and wholesome spinach paranthas with chutney, curd, raita, pickle or with any sabzi you like.

 

Sattu Paratha Recipe – Sattu Stuffed Paratha Recipe

Sattu Paratha Recipe Video – Sattu Stuffed Paratha Recipe

Sattu parantha is the traditional parantha recipe of bihar. People of that region relish this parantha the most. You will even enjoy this parantha as well. The spicy stuffing of sattu i.e. roasted gram make these paranthas more delightful.

Sattu parantha is as easy to preapre as the any other stuffed paranthas. Roasted gram stuffed parantha goes well with raita curd or any curry. So, try out making these sattu paranthas with these easy to prepare step-by-step instructions. Enjoy!

Directions

Making:

Add ½ tsp salt and 2 tsp of oil into the wheat flour. Mix it really well. Now add water in small portions and knead soft dough. Keep kneading the dough until it turns smooth. Less than a cup of water is used to knead this much quantity of flour. Cover the dough and keep it aside for 20 minutes to set.

sattu parantha

Meanwhile, make the stuffing. For this, take sattu in a big bowl and add green coriander, green chilly, ginger, mango pickle masala, salt, black salt, crushed kalonji, crushed carom seeds, mustard oil and 4-5 tsp of water. Mix all the ingredients really well. Stuffing is now ready.

sattu parantha

Dough is also ready, grease the hand with some oil and knead the dough. Pinch a lemon sized dough and smoothen it to make a peda. Make desired size paranthas. Dust the peda with some flour and roll it out into 3-4 inch diameter circle. Evenly spread some oil on the top.

sattu parantha

Put 2-3 tsp sattu stuffing on the rolled dough. Lift the edges of the dough and close the stuffing nicely. Flatten the dough ball by pressing it gently with the fingers.

sattu parantha

Dust the stuffed dough ball with some dry flour and again roll it out into 6-7 inch diameter thick parantha by pressing it gently with rolling pin. Heat a tawa and pour some oil and spread it evenly then place the parantha over it and let it roast from beneath.

sattu parantha

Once the parantha gets roasted from beneath, flip its side and apply some oil on top. Then again flip the sides of the parantha and spread some oil on this side as well. Gently press the parantha with the spatula and roast it on medium-low flame until brown spots appears on both of its sides.

sattu parantha

Parantha is now roasted aptly, transfer it on a bowl placed over a plate, on napkin paper or directly to the person. Similarly, stuff, roll and roast the paranthas until the dough is completely utilized. Sattu paranthas are now ready.

sattu paranthaServing:

Serve these scrumptious and delicious sattu paranthas steaming hot along with pickle, chutney, raita, curd, potato-tomato sabzi or any sabzi you like. Enjoy!

Suggestion

  • If you want to add onion and garlic then add 2 garlic cloves chopped and ½ small onion chopped into the stuffing and mix it really well.
  • For 6 paranthas

Sattu Paratha Recipe - Sattu Stuffed Paratha Recipe sattu parantha
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Wheat flour – 2 cups
  • Chana sattu – 1 cup
  • Oil – 3-4 tbsp
  • Green coriander – 2 tbsp (finely chopped)
  • Green chilly – 1-2 (finely chopped)
  • Ginger – 1 inch (grated)
  • Mango pickle masala – 2 tsp
  • Salt - ¾ tsp or to taste
  • Black salt - ¼ tsp
  • Kalonji – 2 pinches
  • Carom seeds – 2 pinches
  • Mustard oil – 1 tsp
Instructions
  1. Add ½ tsp salt and 2 tsp of oil into the wheat flour. Mix it really well. Now add water in small portions and knead soft dough. Keep kneading the dough until it turns smooth. Less than a cup of water is used to knead this much quantity of flour. Cover the dough and keep it aside for 20 minutes to set.
  2. Meanwhile, make the stuffing. For this, take sattu in a big bowl and add green coriander, green chilly, ginger, mango pickle masala, salt, black salt, crushed kalonji, crushed carom seeds, mustard oil and 4-5 tsp of water. Mix all the ingredients really well. Stuffing is now ready.
  3. Dough is also ready, grease the hand with some oil and knead the dough. Pinch a lemon sized dough and smoothen it to make a peda. Make desired size paranthas. Dust the peda with some flour and roll it out into 3-4 inch diameter circle. Evenly spread some oil on the top. Put 2-3 tsp sattu stuffing on the rolled dough. Lift the edges of the dough and close the stuffing nicely. Flatten the dough ball by pressing it gently with the fingers.
  4. Dust the stuffed dough ball with some dry flour and again roll it out into 6-7 inch diameter thick parantha by pressing it gently with rolling pin. Heat a tawa and pour some oil and spread it evenly then place the parantha over it and let it roast from beneath. Once the parantha gets roasted from beneath, flip its side and apply some oil on top. Then again flip the sides of the parantha and spread some oil on this side as well. Gently press the parantha with the spatula and roast it on medium-low flame until brown spots appears on both of its sides.
  5. Parantha is now roasted aptly, transfer it on a bowl placed over a plate, on napkin paper or directly to the person. Similarly, stuff, roll and roast the paranthas until the dough is completely utilized. Sattu paranthas are now ready. Serve these scrumptious and delicious sattu paranthas steaming hot along with pickle, chutney, raita, curd, potato-tomato sabzi or any sabzi you like. Enjoy!