Category Archives: Parantha Recipe

Featured, Indian Regional recipe, Parantha Recipe, Roti Bread Paratha Recipe, Tiffin Box Recipe

Flax-seed Paratha Recipe - Alsi Paratha Recipe

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Flax-seed Paratha Recipe - Alsi Paratha Recipe

Flax seed Paratha is another healthy yet devouring recipe prepared with flax seeds and some desi spices. Flax seeds full of nutritious value can be used for making chutney, roti, cheela and so on. Flax seeds account to more nutritional value and are good source of Omega 3 fatty acid, lignan and fiber than compared to walnuts and almonds. We should include these nutritious seeds in our diet.

So, today we are sharing a simple and delectable recipe of flax seed parantha with you all. We have already shared the recipe of sweet flax seed parantha with you all. You can have this parantha in your meals or pack them in your tiffin. Try making this simple recipe of sweet flax seeds parantha with this easy step-by-step method with pictures. Enjoy!

Directions

Making:

Add half the quantity of salt and a tsp of ghee into the wheat flour. Mix it well. Add water in small portions and knead soft dough as required for making paranthas. Less than ½ cup of water is used for kneading this amount of flour. Cover the dough and keep it aside for 20 minutes to rest.

flax seeds parantha

Meanwhile, prepare the stuffing. For this, add salt, black pepper powder, dry mango powder, coriander powder and 1 tsp of ghee into the flax seeds powder. Mix everything really well. Stuffing is now ready.

flax seeds parantha

After 20 minutes, knead the dough again. Pinch some dough and roll it into peda. Dust the peda with some flour and roll it into 2.5 to 3 inch diameter circle. Put 1 tsp of stuffing on it.

flax seeds parantha

Gather the edges of the parantha at centre and seal the stuffing nicely. Flatten the dough slightly with the fingers.

flax seeds parantha

Dust it again with the flour and roll it with the rolling pin into 5-6 inch diameter parantha. Don’t roll it too thin. Parantha is rolled now.

flax seeds parantha

Heat a griddle and pour some ghee on it. Spread it evenly with a spatula then place the parantha on it. Let it roast for a while. Meanwhile, roll out the rest of the paranthas.

flax seeds parantha

Once the parantha is roasted from beneath, flip its side and let it cook from other side as well.

flax seeds parantha

Apply some ghee on top and again flip the side and apply ghee on other side as well. Press the parantha gently with the spatula and roast it completely until brown spots appear on both the sides.

flax seeds parantha

Flax seeds parantha is now roasted aptly. Transfer the parantha on a bowl placed over a plate. Similarly, roast the rest of the paranthas. Flax seeds paranthas are now ready.

flax seeds paranthaServing:

Serve these nutritious and delicious flax seeds paranthas steaming hot along with curd, raita, chutney, pickle or any sabzi as you desired.

Suggestions

  • To make alsi parantha spicier, add red chilly powder, ginger paste, chopped green chillies and chopped green coriander to the alsi powder for the stuffing
  • You can also prepare sweet flax seeds parantha. For this, add same quantity of sugar into the flax seeds powder along with ghee and prepare the stuffing. Likewise, stuff the paranthas and roast it till crisp. Serve them in breakfast or pack it for their lunch, kids will love it.
  • For 4 paranthas

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Flax-seed Paratha Recipe - Alsi Paratha Recipe flax seeds parantha
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Wheat flour – 1 cup (150 grams)
  • Coriander powder – ½ tsp
  • Dry mango powder – ¼ tsp
  • Black pepper powder – ¼ tsp
  • Salt – ½ tsp
  • Flax powder – 3 tbsp (20 grams)
  • Ghee – 3-4 tbsp
Instructions
  1. Add half the quantity of salt and a tsp of ghee into the wheat flour. Mix it well. Add water in small portions and knead soft dough as required for making paranthas.
  2. For this, add salt, black pepper powder, dry mango powder, coriander powder and 1 tsp of ghee into the flax seeds powder. Mix everything really well.
  3. After 20 minutes, knead the dough again. Dust the peda with some flour and roll it into 2.5 to 3 inch diameter circle. Put 1 tsp of stuffing on it.
  4. Seal the stuffing nicely. Flatten the dough slightly with the fingers.
  5. Dust it again with the flour and roll it with the rolling pin into 5-6 inch diameter parantha. Don’t roll it too thin. Parantha is rolled now.
  6. Heat a griddle and pour some ghee on it. Spread it evenly with a spatula then place the parantha on it.
  7. Once the parantha is roasted from beneath, flip its side and let it cook from other side as well.
  8. Apply some ghee on top and again flip the side and apply ghee on other side as well.
  9. Flax seeds parantha is now roasted aptly. Transfer the parantha on a plate. Similarly, roast the rest of the paranthas.
  10. Serve these nutritious and delicious flax seeds paranthas steaming hot along with curd, raita, chutney, pickle or any sabzi as you desired.

Featured, Indian Chinese recipe, Indian Regional recipe, Parantha Recipe, Roti Bread Paratha Recipe

Pizza Paratha Recipe - Cheese Stuffed Paratha Recipe

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Pizza Paratha recipes | Cheese Stuffed Paratha Recipe

Cheese pizza parantha is a delicious Indian recipe. So, today we have an amazing and super great recipe of Cheese stuffed pizza parantha recipe for little ones. This recipe of pizza parantha is an easy to make brunch, breakfast, and snack or kids lunch box idea. Not just healthy but this savory dish is healthy too. We have used refined flour for making the parantha but you can use wheat flour as well. Stuff the paranthas will loads of veggies and cheese and surely your kids will love it.

Stuffed paranthas are always a hit and these cheese stuffed parantha or pizza parantha loaded with cheese and veggies are too relished by all, especially kids. So, here is a simple and easy to prepare cheese paratha recipe with step by step instructions and pictures. Try making this recipe yourself and enjoy!

Directions

Getting ready:

Thoroughly rinse the cabbage, capsicum, baby corn and chop them finely.

Grate some mozzarella cheese in a bowl.

Making:

Take a mixing bowl add refined flour along with salt, sugar and active dry yeast. Mix everything really well. Now add lukewarm water in small portions and knead for about 5-6 minutes ame make a soft and smooth dough. For this 3/4 cup of water has been used. Cover and keep aside to rest for 2 hours.

Meanwhile, in another mixing bowl add finely chopped cabbage, finely chopped capsicum, finely chopped baby corn, grated mozzarella cheese. Mix everything really well and add all the spices to it. Mix again thoroughly.

After 2 hours, knead the dough again and divide it into two equal halves.

Lift one dough ball, dust with some dry flour and roll out into 4-5 inch diameter round.

Top it up with the prepared stuffing and seal from all sides. Roll back into a round dough ball. Repeat the process from the other dough part as well.

Cover and keep aside the dough balls for 10 minutes to rest. Meanwhile preheat a tawa or griddle.

Now take one stuffed dough ball, dust with some dry flour and gently flatten with your palms to spread the stuffing evenly. Then roll out the parantha into 8-10 inch diameter round, keeping it ½ inch thick.

Place the rolled parantha over hot tawa and let it roast from bottom for 2 minutes.

Then flip the side and apply some oil over it. Flip again and apply some oil on this side as well.

Now roast the parantha until it gets brown spots and crispy from both the sides. Stack up the fried parantha in a casserole or chapatti basket. Similarly, prepare the rest as well. Divide each parantha into 4 pieces. Cheesy pizza paranthas are ready.

Serving:

Serve these lip smacking and mouth watering cheese pizza paranthas steaming hot with tomato sauce, mustard sauce, jam or chutney and relish eating. In fact, pack them in lunch box for kids along with side assortment of tomato sauce or jam. They will love it for sure.

Suggestions:

  • If using dry yeast for kneading dough then add 2 tbsp lukewarm water into it, with some sugar and keep it aside for 10 minutes so that it becomes active and then mix it in flour.
  • The veggies that you like the most can be used as well.
  • Wheat flour can be used for making these super yummy paranthas.

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Pizza Paratha Recipe - Cheese Stuffed Paratha Recip
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Refined flour - 2 cup
  • Salt - ½ tsp
  • Oil - 2 tbsp
  • Sugar - 1 tsp
  • Dry active yeast - 1 tsp
  • Cabbage - 1 cup (finely chopped)
  • Capsicum - 1 (finely chopped)
  • Baby corn - 2-3 (finely chopped)
  • Green coriander - 2-3 tbsp
  • Mozzarella cheese - 50 grams (grated) (3/4 cup)
  • Black pepper - ¼ tsp
  • Salt - ¼ tsp
  • Ginger - ½ inch piece (paste)
  • Green chilly (remove seeds and cut finely) - 1
  • Oil or ghee (to spread on parantha) - 2-3 tbsp
Instructions
  1. Thoroughly rinse the cabbage, capsicum, baby corn and chop them finely.
  2. Grate some mozzarella cheese in a bowl.
  3. Take a mixing bowl add refined flour along with salt, sugar and active dry yeast. Mix everything really well.
  4. Now add lukewarm water in small portions and knead for about 5-6 minutes ame make a soft and smooth dough. For this ¾ cup of water has been used.
  5. Cover and keep aside to rest for 2 hours.
  6. Meanwhile, in another mixing bowl add finely chopped cabbage, finely chopped capsicum, finely chopped baby corn, grated mozzarella cheese. Mix everything really well and add all the spices to it. Mix again thoroughly.
  7. After 2 hours, knead the dough again and divide it into two equal halves.
  8. Lift one dough ball, dust with some dry flour and roll out into 4-5 inch diameter round.
  9. Top it up with the prepared stuffing and seal from all sides. Roll back into a round dough ball. Repeat the process from the other dough part as well.
  10. Cover and keep aside the dough balls for 10 minutes to rest. Meanwhile preheat a tawa or griddle.
  11. Now take one stuffed dough ball, dust with some dry flour and gently flatten with your palms to spread the stuffing evenly.
  12. Then roll out the parantha into 8-10 inch diameter round, keeping it ½ inch thick.
  13. Place the rolled parantha over hot tawa and let it roast from bottom for 2 minutes.
  14. Then flip the side and apply some oil over it. Flip again and apply some oil on this side as well.
  15. Now roast the parantha until it gets brown spots and crispy from both the sides. Stack up the fried parantha in a casserole or chapatti basket. Similarly, prepare the rest as well.
  16. Devide each parantha into 4 pieces. Cheesy pizza paranthas are ready.
  17. Serve these lip smacking and mouth watering cheese pizza paranthas steaming hot with tomato sauce, mustard sauce, jam or chutney and relish eating. In fact, pack them in lunch box for kids along with side assortment of tomato sauce or jam. They will love it for sure.

Featured, Indian Regional recipe, North Indian recipe, Parantha Recipe, Roti Bread Paratha Recipe, Tiffin Box Recipe

Rava Masala Paratha Recipe - Sooji Methi Masala Paratha - Semolina Masala Paratha

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Rava Masala Paratha Recipe - Sooji Methi Masala Paratha - Semolina Masala Paratha

Sooji methi parantha is a super yummy and unique parantha recipe prepared with semolina and fresh green fenugreek leaves combined with few Indian spices. Paranthas are all time favourite and are part of our daily meals. This semolina-fenugreek parantha is different and yet delicious parantha recipe that will make you drool for sure! It tastes super scrumptious. Procedure of making it is so easy that you can prepare it in the hustle and bustle of morning hours.

Prepare this parantha for breakfast or lunch and serve it with side accompaniment of curd, raita or any sabzi. In fact you can pack it for your kid’s lunch. So try making this crispy and yummylicious parantha with this easy to follow step-by-step instructions. Enjoy!

Directions

Getting ready:

1.Wash fenugreek leaves thoroughly and chop them finely.

sooji methi paranthaMaking:

2. Boil 1 cup of water in a vessel along with salt, asafoetida and carom seeds. Cover and let it simmer.

sooji methi parantha

3. Now add 1 tsp of oil and semolina to it.

sooji methi parantha

4. Stir and mix everything really well. Cover and cook for 10 minutes.

sooji methi parantha

5. Transfer the semolina mixture in a bowl. Allow it to cool down a little.

sooji methi parantha

6. After it cools down then add chopped fenugreek leaves.

sooji methi parantha

7. Knead the dough until it becomes smooth. Grease your hand and knead soft dough.

sooji methi parantha

8. Cover the dough to prevent it from drying. Pinch some dough. Roll it giving a round shape. Flatten it slightly.

sooji methi parantha

9. Dust some dry flour on it and roll it into parantha with the help of a rolling pin.

sooji methi parantha

10. Spread some oil on it. Fold it into half.

sooji methi parantha

11. Again apply some oil on it and again fold it into half to give it a triangular shape.

sooji methi parantha

12. Again dust it with some dry flour and roll it into a thick parantha. Similarly roll all the paranthas.

sooji methi parantha

13. Heat a tawa and place the rolled parantha on it. Keep the flame medium-high.

sooji methi parantha

14. Cook until the surface becomes dark then flip the side.

sooji methi parantha

15. Again roast the parantha from beneath. Now apply some oil on the parantha. Flip the side again and spread some oil on this side as well.

sooji methi parantha

16. Parantha is now ready. Transfer it on a bowl placed over a plate. Similarly roast all the paranthas.

sooji methi paranthaServing:

17.Serve this mouth-drooling and delectable parantha steaming hot along with a dollop of butter or curd, raita or any sabzi and relish eating.

Suggestions

  • Avoid Making these parantha on too high or too low flame. Keep the flame medium-high for roasting them.

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Rava Masala Paratha Recipe - Semolina Masala Parathasooji methi parantha
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Semolina - 1 cup (160 grams)
  • Fenugreek leaves - ½ cup
  • Oil - 2-3 tbsp
  • Salt - ½ tsp or to taste
  • Carom seeds - ¼ tsp
  • Asafoetida - 1 pinch
Instructions
  1. Wash fenugreek leaves thoroughly and chop them finely.
  2. Boil 1 cup of water in a vessel along with salt, asafoetida and carom seeds. Cover and let it simmer.
  3. Now add 1 tsp of oil and semolina to it.
  4. Stir and mix everything really well. Cover and cook for 10 minutes.
  5. Transfer the semolina mixture in a bowl. Allow it to cool down a little.
  6. After it cools down then add chopped fenugreek leaves.
  7. Knead the dough until it becomes smooth. Grease your hand and knead soft dough.
  8. Cover the dough to prevent it from drying. Pinch some dough. Roll it giving a round shape. Flatten it slightly.
  9. Dust some dry flour on it and roll it into parantha with the help of a rolling pin.
  10. Spread some oil on it. Fold it into half.
  11. Again apply some oil on it and again fold it into half to give it a triangular shape.
  12. Again dust it with some dry flour and roll it into a thick parantha. Similarly roll all the paranthas.
  13. Heat a tawa and place the rolled parantha on it. Keep the flame medium-high.
  14. Cook until the surface becomes dark then flip the side.
  15. Again roast the parantha from beneath. Now apply some oil on the parantha. Flip the side again and spread some oil on this side as well.
  16. Parantha is now ready. Transfer it on a bowl placed over a plate. Similarly roast all the paranthas.
  17. Serve this mouth-drooling and delectable parantha steaming hot along with a dollop of butter or curd, raita or any sabzi and relish eating.

Featured, Indian Regional recipe, North Indian recipe, Parantha Recipe, Roti Bread Paratha Recipe, Stuffed parantha

Aloo Paratha Recipe - Dhaba Style Punjabi Aloo Paratha

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Aloo Paratha Recipe - Dhaba Style Punjabi Aloo Paratha - Potato Stuffed Paratha

Stuffed aloo paranthas make a perfect breakfast or brunch served with a curd, raita or with dollops of butter or white makhan. So mouthwatering! So, today we have an amazing and lip smacking recipe of stuffed aloo paranthas for you all. The stuffing can vary as per your taste and preference.

Stuffing that we are using here is really simple and easy to make as well as follow. What makes these paranathas so scrumptious and appealing is the potato stuffing sautéed with peppy desi spices. Aloo paranthas not only make a perfect breakfast but are ideal for tiffin box as well. These tempting paranathas remain soft even after cooling down. So, here try out this lip smacking aloo paranthas yourself with this easy to follow step-by-step instructions. Enjoy!

Instructions For Punjabi Aloo Parantha

Take wheat flour in a big mixing bowl and add ½ tsp salt to it, followed by 1 tsp oil and mix well.

aloo paranthaNow add water in little parts and knead soft and smooth dough. Cover the dough and keep aside for 20 to 25 minutes to rest.

aloo paranthaMeanwhile peel the boiled potatoes and mash them finely in another mixing bowl. To it add salt, red chilly powder, coriander powder, green chilly, mango powder, ginger and some chopped coriander sprigs.

aloo paranthaMix everything really well. Stuffing for making aloo paranthas is now done and ready. Grease your hands with some oil and knead the dough again to make it smooth.

aloo paranthaPreheat a tawa or griddle on flame. Pinch small portion from the dough and roll to make a round ball. Now roll out this dough balls into 3 to 4 inch diameter using a rolling pin.

aloo paranthaPlace some of the prepared stuffing over the rolled parantha and the lift it from each side to close the stuffing.

aloo paranthas

Flatten the dough ball with your palms and then dust with some dry flour. Now very gently roll out the stuffed dough ball into a thick round parantha using a rolling pin.

aloo paranthaPlace this rolled parantha on hot tawa greased with some oil. Let the parantha roast from beneath first and then flip the sides later.

aloo paranthasWhen the parantha is roasted from the other side, spread some oil on the upper side and turn the sides. Apply some oil on this side as well and roast the parantha until it gets golden brown spots on both sides evenly. Press the parantha with a spatula gently to make it crispy.

aloo paranthasTake off the roasted parantha from the tawa and place it in a casserole or over a bowl kept above a plate. Similarly prepare the rest of the paranthas as well. With this much dough 6 paranthas can be prepared.

aloo paranthaLip smacking and tempting aloo paranthas are ready. Serve these mouth drooling and peppy paranthas steaming hot with curd, raita, chutney, pickle, dollop of butter or any curry as per your desire.

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Aloo Paratha Recipe - Dhaba Style Punjabi Aloo Paratha aloo parantha
Author: 
Recipe type: Parantha/Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Wheat flour – 2 cups (300 grams)
  • Potatoes – 5 (300 grams) (boiled)
  • Green coriander – 2 tbsp (finely chopped)
  • Oil – 3 to 4 tbsp
  • Ginger – 1 tsp (grated)
  • Green chilly – 2 (finely chopped)
  • Red chilly powder – ¼ tsp
  • Coriander powder - 1 tsp
  • Mango powder – ½ tsp
  • Salt – 1 tsp or to taste
Instructions
  1. Take wheat flour in a big mixing bowl and add ½ tsp salt to it, followed by 1 tsp oil and mix well.
  2. Now add water in little parts and knead soft and smooth dough. Cover the dough and keep aside for 20 to 25 minutes to rest.
  3. Meanwhile peel the boiled potatoes and mash them finely in another mixing bowl. To it add salt, red chilly powder, coriander powder, green chilly, mango powder, ginger and some chopped coriander sprigs.
  4. Mix everything really well. Stuffing for making aloo paranthas is now done and ready.
  5. Grease your hands with some oil and knead the dough again to make it smooth.
  6. Pinch small portion from the dough and roll to make a round ball. Now roll out this dough balls into 3 to 4 inch diameter using a rolling pin.
  7. Place some of the prepared stuffing over the rolled parantha and the lift it from each side to close the stuffing. Flatten the dough ball with your palms and then dust with some dry flour.
  8. Now very gently roll out the stuffed dough ball into a thick round parantha using a rolling pin.
  9. Place this rolled parantha on hot tawa greased with some oil. Let the parantha roast from beneath first and then flip the sides.
  10. When the parantha is roasted from the other side, spread some oil on the upper side and turn the sides. Apply some oil on this side as well and roast the parantha until it gets golden brown spots on both sides evenly. Press the parantha with a spatula gently to make it crispy.
  11. Take off the roasted parantha from the tawa prepare the rest as well.
  12. Lip smacking and tempting aloo paranthas are ready. Serve these mouth drooling and peppy paranthas steaming hot with curd, raita, chutney, pickle, dollop of butter or any curry as per your desire.

Indian Regional recipe, North Indian recipe, Parantha Recipe, Roti Bread Paratha Recipe

Mooli Paratha - Punjabi Mooli Ka Paratha Recipe

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Mooli Paratha - Punjabi Mooli Ka Paratha Recipe

Mooli parantha is one the most relished punjabi parantha prepared with radish and some desi spices. Paranthas are always a favorite and most popular breakfast in many households now from the land of Punjab and are prepared with numerous stuffing. Today we are sharing another delightful recipe of Mooli parantha or Radish paranthas with you all. These paranthas are stuffed with grated radish mixed with some spices. But today we will be showing you another way to make these delectable paranthas. Instead of stuffing the paranthas with radish you can mix it to the flour while kneading.

This is another simple and convenient way to make the paranthas, instantly. Whiffs of oil and radish roasting together fill the house with immense flavor. I find these really nutritious and tummy filling. As these paranthas are loaded with calcium and vitamins. Also, an ideal food to carry along in your lunch box. So, try making this recipe of mooli parantha yourself with these easy to follow method and enjoy!

Directions

Getting ready:

1. Grate radish in a bowl.

Making:

2. Take wheat flour, add grated radish, salt, carom seeds, finely chopped green chilly, ginger paste and finely chopped green coriander in a big mixing bowl and mix well.

3. Then add water in little parts along with 1 tsp of oil and knead stiff and tight dough. Add 1 tsp oil to the dough. Cover and keep aside for 10 minutes to set.

5. Now, pinch small to medium size balls from the dough and roll out into 3 to 4 inch diameter circular rounds.

6. Apply some oil over it and fold into half.

7. Apply some more oil on this folded parantha and fold again into a triangular shape. Dust this with some dry flour and roll out into little thick parantha.

8. Grease a griddle with some oil and place the rolled parantha over it. When you see the upper side has turned little dark flip the side.

9. When there are little brown spots on the other side, apply some oil on the upper side and flip the parantha.

10. Apply some oil on this side as well and roast the parantha until it gets brown spots on both the sides.

11. Take off the parantha from the tawa and stack up on a bowl kept above the plate. Similarly prepare the rest of the paranthas as well.

Serving:

12. Serve these mouth watering and crispy mooli paranthas steaming hot with side assortment of curd, raita, pickle, chutney or any sabzi you like.

  • For 6 paranthas
  • Time- 35 minutes

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Mooli Paratha - Punjabi Mooli Ka Paratha Recipe
Author: 
Recipe type: Parantha/Roti recipe
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Wheat flour – 2 cups
  • Grated radish – 2 cups
  • Green coriander – 2 to 3 tbsp (finely chopped_
  • Carom seeds – ¼ tsp
  • Green chilly – 2 (finely chopped)
  • Ginger paste – 1 tsp
  • Salt – less than 1 tsp or to taste
  • Oil – 3 to 4 tbsp
Instructions
  1. Take wheat flour, add grated radish, salt, carom seeds, finely chopped green chilly, ginger paste and finely chopped green coriander in a big mixing bowl and mix well.
  2. Then add water in little parts and knead stiff and tight dough. Also, add 1 tsp oil to it. Cover and keep aside for 10 minutes to set.
  3. Now, pinch small to medium size balls from the dough and roll out into 3 to 4 inch diameter circular rounds. Apply some oil over it and fold into half.
  4. Apply some more oil on this folded parantha and fold again into a triangular shape. Dust this with some dry flour and roll out into little thick parantha.
  5. Grease a griddle with some oil and place the rolled parantha over it. When you see the upper side has turned little dark flip the side.
  6. When there are little brown spots on the other side, apply some oil on the upper side and flip the parantha.
  7. Apply some oil on this side as well and roast the parantha until it gets brown spots on both the sides.
  8. Take off the parantha from the tawa and stack up on a bowl kept above the plate. Similarly prepare the rest of the paranthas as well.
  9. Mouth watering and crispy mooli paranthas are ready, serve steaming hot with side assortment of curd, raita, pickle, chutney or any sabzi you like.

Indian Regional recipe, North Indian recipe, Parantha Recipe, Roti Bread Paratha Recipe

Bedmi Paratha Recipe - Urad Dal Mix Paratha

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Bedmi Paratha Recipe - Urad Dal Mix Paratha

Crusty bedmi parantha, made with fine paste of soaked urad dal kneaded in dough, are very tempting and super delicious to eat. This hearty dish is a great recipe for meals and can be served in breakfast or lunch. In fact you can pack these paranthas for your kids lunch box and I sure they will like it for sure.

I find this recipe of bedmi parantha a delicious and festive recipe and a great option to break the monotony of having same aloo and paneer paranthas, every time. This recipe of bedmi parantha is a for sure crowd-pleaser! So, what are you waiting for, here’s an easy to follow recipe of bedmi parantha for you all. Try making it yourself and enjoy!

Directions

Getting ready:

Soak urad dal for 2-3 hours first. Take urad dal in a mixture grinder, and also add green chilly, chopped ginger to it. Grind everything to make a coarse paste.

Making:

Now take a big mixing bowl to knead dough and add flour, coarsely ground dal, salt, fennel powder, cumin seeds, garam masala, red chilly powder, asafoetida, green coriander and 2 tsp oil. Mix all ingredients really well.

Now add water in little portions and knead soft and firm dough. For kneading this much flour we have used more than ½ cup of water. Cover and keep aside the dough for 15-20 minutes to rest.

After 20 minutes are over, grease your hands with some oil and knead the dough again until smooth. Pinch small to medium amount of dough and make a round dough ball. Dust the dough ball with some dry flour and roll into 4-5 inch diameter round parantha. Now spread some oil on the rolled parantha evenly.

Fold the parantha in half moon shape and spread some oil on this side as well. Fold again giving it a cone or triangular shape.

Dust it with dry flour and roll thinly in triangular shape. Don’t keep it too thin.

Preheat the tawa and spread some ghee on the tawa. Place the parantha over it and let it roast. When the upper side of the parantha turns dark, flip the side and continue roasting. Once the parantha is roasted from beneath, evenly apply some oil on the upper side.

Turn the side again and spread some oil on this side as well. Now reduce the flame to minimum, press the parantha gently and roast until it gets brown spots.

Take off the parantha from plate and place it over a plate with foil paper or in casserole and likewise prepare all paranthas. Bedmi paranthas are now ready.

Serving:

Serve this steaming hot, mouth watering and luscious bedmi paranthas with curd, chutney, pickle or any sabzi you like eating. Bedmi paranthas can be packed for kids in tiffin with sweet pickle or sweet sauce or chutney; they’ll surely relish eating these.

Suggestions

  • You can also roast the dal and stuff the paranthas with it.
  • For 3-4 members
  • Time - 35 minutes

Save Print
Bedmi Paratha Recipe - Urad Dal Mix Paratha
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Wheat flour - 2 cup
  • Urad dal - ½ cup
  • Oil - for kneading dough and roasting paranthas
  • Green coriander - 2 tbsp (finely chopped)
  • Ginger - 1 inch
  • Green chilly - 2
  • Asafoetida - 1 pinch
  • Cumin seeds - ½ tsp
  • Red chilly powder - ¼ tsp
  • Garam masala - ¼ tsp
  • Fennel powder - 1 tsp
  • Salt - less than 1 tsp (as per taste)
Instructions
  1. Take urad dal in a mixture grinder, and also add green chilly, chopped ginger to it. Grind everything to make a coarse paste.
  2. Now take a big mixing bowl to knead dough and add flour, coarsely ground dal, salt, fennel powder, cumin seeds, garam masala, red chilly powder, asafoetida, green coriander and 2 tsp oil. Mix all ingredients really well.
  3. Now add water in little portions and knead soft and firm dough. For kneading this much flour we have used more than ½ cup of water. Cover and keep aside the dough for 15-20 minutes to rest.
  4. Pinch small to medium amount of dough and make a round dough ball. Dust the dough ball with some dry flour and roll into 4-5 inch diameter round parantha. Now spread some oil on the rolled parantha evenly. Fold the parantha giving it a cone or triangular shape and roll thinly in triangular shape.
  5. Preheat the tawa and spread some ghee on the tawa. Place the parantha over it and let it roast. When the upper side of the parantha turns dark, flip the side and continue roasting and apply oil on both the sides.
  6. Now reduce the flame to minimum, press the parantha gently and roast until it gets brown spots. Take off the parantha from plate and place it over a plate with foil paper or in casserole and likewise prepare all paranthas. Bedmi paranthas are now ready.

Parantha Recipe, Roti Bread Paratha Recipe

Flax seed Sweet Paratha Recipe - Alsi ka Sweet Paratha

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Flax-seed Paratha Recipe - Alsi Paratha Recipe

Flax seed Sweet Paratha is another healthy yet devouring recipe prepared with flax seeds and sugar. Flax seeds full of nutritious value can be used for making chutney, roti, cheela and so on. Have you ever tried of making sweet parantha with flax seeds? No, then here’s a great recipe for you all. Flax seeds account to more nutritional value and are good source of Omega 3 fatty acid, lignan and fiber than compared to walnuts and almonds. We should include these nutritious seeds in our diet.

So, today we are sharing a simple and delectable recipe of sweet flax seed parantha with you all. You can have this parantha in your meals or have them after your food as sweet dish. In fact, these scrumptious sweet paranthas can be packed in tiffin as well. Kids do love eating these sweet parantha. Try making this simple recipe of sweet flax seeds parantha with this easy step-by-step method with pictures. Enjoy!

Directions

Getting ready:

1. Strain the wheat flour through a sieve in a bowl.

Making:

2. Take a mixing bowl and add wheat flour, ¼ tsp salt and 1 tsp ghee to it for kneading dough. Mix well.

3. Now add water in little portions and knead soft and firm dough for the paranthas.

4. Cover the dough and keep aside for 20 minutes to rest.

5. Meanwhile prepare the stuffing. For this, take flax seeds powder and sugar in a small bowl and mix them together.

6. To it add 2 tsp ghee and mix it well. Stuffing is ready.

7. Grease your hands with some ghee and knead the dough again.

8. Pinch small to medium size dough and make a round dough ball.

9. Dust it with some dry flour and roll out to about 3-4 inch diameter round.

10. Place 2 tsp stuffing over this rolled parantha and close the stuffing well.

11. Flatten the stuffed dough ball with your hand and dust some flour and roll it out to about 5-6 inch diameter rounds.

12. Now spread some ghee over a hot tawa or griddle.

13. Place this rolled parantha over it.

14. When the parantha get dark on surface, flip the side and let it cook until you see little brown spots beneath.

15. Then flip the side and cook it from other side as well. Now take the parantha off the flame and apply some ghee on both the sides.

16. Parantha is ready. Stack it in a casserole or kitchen basket. Similarly, prepare the rest of the paranthas as well.

Serving:

17. Serve these delicious and nutritious flax seeds sweet paranthas piping hot with sweet-tarty pickle or jam. Pack these paranthas for kids in lunch, they will love it for sure.

Suggestions

  • To make flax seeds powder, clean flax seeds and grind them into a fine powder.
  • For 2 members
  • Time – 25 minutes

Save Print
Flax seed Sweet Paratha Recipe Alsi ka Meetha Paratha - Flax-seed Sweet Paratha Recipe
Author: 
Recipe type: Roti/Parantha Recipe
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • Wheat flour – 1 cup (150 grams)
  • Salt – ¼ tsp or to taste
  • Ghee – 1 tsp
  • Flax seeds powder – ¼ cup (30 grams)
  • Sugar – ¼ cup (50 grams)
  • Ghee – 2 tsp
Instructions
  1. Strain the wheat flour through a sieve in a bowl.
  2. Take a mixing bowl and add wheat flour, ¼ tsp salt and 1 tsp ghee to it for kneading dough. Mix well.
  3. Now add water in little portions and knead soft and firm dough for the paranthas.
  4. Cover the dough and keep aside for 20 minutes to rest.
  5. Meanwhile prepare the stuffing. For this, take flax seeds powder and sugar in a small bowl and mix them together.
  6. To it add 2 tsp ghee and mix it well. Stuffing is ready.
  7. Grease your hands with some ghee and knead the dough again.
  8. Pinch small to medium size dough and make a round dough ball.
  9. Dust it with some dry flour and roll out to about 3-4 inch diameter round.
  10. Place 2 tsp stuffing over this rolled parantha and close the stuffing well.
  11. Flatten the stuffed dough ball with your hand and dust some flour and roll it out to about 5-6 inch diameter rounds.
  12. Now spread some ghee over a hot tawa or griddle.
  13. Place this rolled parantha over it.
  14. When the parantha get dark on surface, flip the side and let it cook until you see little brown spots beneath.
  15. Then flip the side and cook it from other side as well. Now take the parantha off the flame and apply some ghee on both the sides.
  16. Parantha is ready. Stack it in a casserole or kitchen basket. Similarly, prepare the rest of the paranthas as well.
  17. Serve these delicious and nutritious flax seeds sweet paranthas piping hot with sweet-tarty pickle or jam. Pack these paranthas for kids in lunch, they will love it for sure.

Featured, Indian Regional recipe, North Indian recipe, Parantha Recipe, Roti Bread Paratha Recipe, Stuffed parantha, Tiffin Box Recipe

Achari Lachha Paratha Recipe

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Lachha Paratha Achari recipe - Multi-layered Indian flat bread

Lachha parantha is the most popular parantha recipe from northern India, prepared with wheat flour. The lachha paranthas usually have multiple layers. You can make these paranthas with various methods and fillings. Today we are sharing one such variation with you all and that is Achari Lachha parantha. Try preparing these delectable paranthas for dinner and they will turn out super duper delicious.

Often we consume all the pickle and what we are left with is its masala and oil. So, we used the pickle masala and tried making achari lachha parantha with this oil and masala. You can even pack these paranthas in lunch for kids. Many of us believe that only experts can make lachha parantha but with this simple recipe anyone can make it. So, let’s try our hands at this lip smacking multilayered achari paranthas.

Directions

Getting ready:

Sieve wheat flour in a bowl.

achari laccha parathaMaking:

Take the following ingredients in a big mixing bowl for making the paranthas – wheat flour, ½ tsp salt, 2 tsp oil and mix the ingredients. Now add water in small parts and knead soft dough. Cover the dough and keep aside for 20 minutes to rest.

achari laccha paratha

Later, grease your hands with some ghee or oil and knead the dough again. Pinch small to medium size dough and roll into round shape.

achari laccha parantha

Dust with some dry flour and roll them to about 10 to 12 inches diameter rounds.

achari laccha paratha

Spread 1 tsp pickle masala over it and start folding it in same method as shown in images above.

achari laccha parantha

Roll back into round shape and dust again with dry flour. Roll them out to about 7 to 8 inch diameter rounds.

achari laccha parantha

Spread some oil over a hot tawa or skillet. Place the parantha over it.

achari laccha paratha

Turn the side when the parantha gets little dark on the surface and slightly roasted from beneath. Let it roast slightly on the other side as well. Then apply some oil over the upper side, flip and apply some oil on this side as well.

achari laccha parantha

Now roast the paranthas until crispy and get brown spots on both sides evenly. The paranthas are ideally crisp as well soft. Take off from flame and stack them in a roti basket or casserole. They taste even better when served steaming hot.

achari laccha paranthaServing:

Serve this tangy and delicious achari lachha parantha hot with side accompaniment of curd, green coriander chutney and relish eating.

achari laccha paratha

  • For 4 to 5 paranthas
  • Time – 35 minutes

Save Print
Lachha Paratha Achari recipe Lachha Paratha Achari recipe
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Wheat flour – 2 cup (300 grams)
  • Pickle masala – 3 to 4 tbsp
  • Oil – 3 to 4 tbsp
  • Salt – ½ tsp or as per taste
Instructions
  1. Sieve wheat flour in a bowl.
  2. Take the following ingredients in a big mixing bowl for making the paranthas – wheat flour, ½ tsp salt, 2 tsp oil and mix the ingredients.
  3. Now add water in small parts and knead soft dough.
  4. Cover the dough and keep aside for 20 minutes to rest.
  5. Later, grease your hands with some ghee or oil and knead the dough again.
  6. Pinch small to medium size dough and roll into round shape.
  7. Dust with some dry flour and roll them to about 10 to 12 inches diameter rounds.
  8. Spread 1 tsp pickle masala over it and start folding it in same method as shown in images above.
  9. Roll back into round shape and dust again with dry flour. Roll them out to about 7 to 8 inch diameter rounds.
  10. Spread some oil over a hot tawa or skillet.
  11. Place the parantha over it.
  12. Turn the side when the parantha gets little dark on the surface and slightly roasted from beneath. Let it roast slightly on the other side as well.
  13. Then apply some oil over the upper side, flip and apply some oil on this side as well.
  14. Now roast the paranthas until crispy and get brown spots on both sides evenly. The paranthas are ideally crisp as well soft.
  15. Take off from flame and stack them in a roti basket or casserole. They taste even better when served steaming hot
  16. Serve this tangy and delicious achari lachha parantha hot with side accompaniment of curd, green coriander chutney and relish eating.