Tag 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!

 

 

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!

 

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!

 

Mix Veg Paratha Recipe – Mixed Vegetable Paratha – Veg Stuffed paratha

Mix Veg Paratha Recipe – Mixed Vegetable Paratha – Veg Stuffed paratha

Mix veg parantha is an easy to make breakfast. It is stuffed with a delicious and nutritious filling of spinach, cauliflower, potato and few aromatic desi spices. Everyone relish eating parantha especially kids and these delectable paranthas can packes in their lunch box as well.

Mix vegetable parantha  makes a perfect breakfast or brunch served with a curd, raita or with dollops of butter or white makhan. It even tastes delicious as it is without any accompaniment. You must have prepared various types of parantha this time try out making this scrumptious parantha with these easy to follow step-by-step instructions. Enjoy!

Directions

Getting ready:

Peel the boiled potatoes and then finely crumble them keep them in a bowl .

mix veg paranthaMaking:

Take wheat flour in a big mixing bowl along with 1/2 tsp of salt, 2 tsp of oil and mix everything really well. Keep adding little water at a time and prepare soft dough. Then knead the dough for another 2 to 3 minutes. Less than 1 cup of  water is used to knead this much amount of flour. Cover and keep the dough aside for 20 to 25 minutes to set.

mix veg parantha

In the meantime, prepare the stuffing. For this heat a pan and pour 2 tsp of oil in it. When the oil is heated well, add cumin seeds, asafoetida, coriander powder and ginger in the pan and saute the masala for a while.

mix veg parantha

Now add green chilly, spinach, cauliflower, salt, red chilly powder and dry mango powder in the masala and saute everything on high flame for 1 to 1.5 minutes by stirring constantly. Don’t overcook the veggies.

mix veg parantha

Then add the potatoes in the pan and mix thoroughly. Mash the big chunks of the potatoes with the spatula.

mix veg parantha

Once everything is mixed nicely, turn off the flame and mix green coriander in the stuffing. Stuffing is ready, transfer it on a plate so that it cools down quickly.

mix veg parantha

On the other hand, dough will be ready as well. Apply some oil on hand and slightly knead the dough. Pinch small guava size dough and roll it into smooth ball then flatten it slightly to make a peda. Dust the peda with some flour and roll it out into 3 to 4 inch diameter parantha.

mix veg parantha

Apply some oil all over the parantha and put 2 to 3 tsp of stuffing on it. Lift the sides of the dough and close the stuffing properly. You can stuff the parantha with same amount of filling as much as the dough lump you are taking, don’t put stuffing more than that otherwise the parantha will splatter.

mix veg parantha

Gently press the parantha with the fingers so that the stuffing spreads evenly. Again dust the stuffed parantha with some flour and roll it out into slightly thick parantha by moving the rolling pin on the edges of the parantha. Make desired size parantha, don’t roll out the parantha too thin otherwise the stuffing will spill out.

mix veg parantha

Heat a tawa and pour some oil on it. Spread it evenly with a spatula then put the parantha on it.

mix veg parantha

Once the parantha get roasted from beneath, flip the sides and let it roast from the other side until brown spots appear on it. Apply some oil on the top of the parantha.

mix veg parantha

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

mix veg parantha

As the parantha gets roasted aptly, transfer it on a bowl placed upon a plate or serve it directly to the person and similarly prepare the rest of the parantha. Mix veg parantha are now ready.

mix veg paranthaServing:

Serve these scrumptious and nutritious mix veg parantha steaming hot along with curd, chutney, pickle or any gravy sabzi you like.

Suggestion

  • To make the stuffing more spicy, mix 1/4 tsp of garam masala in it and if you want to make the stuffing less spicy then skip adding red chilly powder.
  • For 7 parantha

Mix Veg Paratha Recipe - Mixed Vegetable Paratha - Veg Stuffed paratha mix veg parantha
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Wheat flour - 2 cups
  • Cauliflower - 1 cup (grated)
  • Spinach - 1 cup (chopped)
  • Potatoes - 2 (boiled)
  • Oil - 4 to 5 tbsp
  • Green coriander - 1 to 2 tbsp (finely chopped)
  • Green chilly - 1 to 2 (finely chopped)
  • Ginger baton - ½ inch (grated)
  • Red chilly powder - ¼ tsp
  • Salt - 1 tsp or to taste
  • Dry mango powder - ¼ tsp
  • Coriander powder - 1 tsp
  • Cumin seeds - ½ tsp
  • Asafoetioda - 1 pinch
Instructions
  1. Peel the potatoes and keep them in a bowl then finely crumble the potatoes.
  2. Take wheat flour in a big mixing bowl along with ½ tsp of salt and 2 tsp of oil and mix everything really well. Keep adding little water at a time and prepare soft dough then knead the dough for another 2 to 3 minutes. Less than 1 cup of water is used to knead this much amount of flour. Cover and keep the dough aside for 20 to 25 minutes to set.
  3. In the meantime, prepare the stuffing. Heat a pan and pour 2 tsp of oil in it. When the oil gets heated, add cumin seeds, asafoetida, coriander powder and ginger in the pan and saute the masala for a while. Now add green chilly, spinach, cauliflower, salt, red chilly powder and dry mango powder in the masala and saute everything on high flame for 1 to 1.5 minutes by stirring constantly. Don't overcook the veggies.
  4. Then add the potatoes in the pan and mix thoroughly. Mash the big chunks of the potatoes with the spatula. Once everything is mixed nicely, turn off the flame and mix green coriander in the stuffing. Stuffing is ready, transfer it on a plate so that it cools down quickly.
  5. On the other hand, dough will be ready as well. Apply some oil on hand and slightly knead the dough. Pinch small guava size dough and roll it into smooth ball then flatten it slightly to make a peda. Dust the peda with some flour and roll it out into 3 to 4 inch diameter parantha.
  6. Apply some oil all over the parantha and put 2 to 3 tsp of stuffing on it. Lift the sides of the dough and close the stuffing properly. You can stuff the parantha with same amount of filling as much as the dough lump you are taking, don't put stuffing more than that otherwise the parantha will splatter.
  7. Gently press the parantha with the fingers so that the stuffing spreads evenly. Again dust the stuffed parantha with some flour and roll it out into slightly thick parantha by moving the rolling pin on the edges of the parantha. Make desired size parantha, don't roll out the parantha too thin otherwise the stuffing will spill out. Heat a tawa and pour some oil on it. Spread it evenly with a spatula then put the parantha on it.
  8. Once the parantha get roasted from beneath, flip the sides and let it roast from the other side until brown spots appear on it. Apply some oil on the top of the parantha. Then again flip the sides and apply some oil on another side as well. Press the parantha gently with the spatula and roast it on medium flame until brown spots appears on both the sides.
  9. As the parantha gets roasted aptly, transfer it on a bowl placed upon a plate or serve it directly to the person and similarly prepare the rest of the parantha. Mix veg parantha are now ready. Serve these scrumptious and nutritious mix veg parantha steaming hot along with curd, chutney, pickle or any gravy sabzi you like.

 

 

Arbi parantha recipe

Arbi Paratha recipes – Colocasia (Taro Roots) paratha Recipe

Arbi parantha prepared mixing grated colocasia or arbi to the wheat flour and chickpea and spiced up with green chilies, will surely make your meals for devouring and lip smacking. This paranthas are tasty as well as nutritious. This is quick and super yummy breakfast recipe with no laborious work. These scrumptious paranthas are a great choice for brunch too and keeps one full for longer.

Serve these delicious and nutritious paranthas to your family at breakfast or pack them in lunch for kids, everyone will surely like eating these super yummy paranthas. It is best when served with side assortments of any curd, raita, pickle or any sabzi. So, definitely try out making arbi masala parantha with these easy to follow step-by-step instructions. Enjoy!

Directions

Getting ready:

Rinse the arbi thoroughly with water. Drain out the excess water from it. Boil them until they turn tender. Allow them to cool down completely. Peel off their skin and grate the arbi using a grater in a bowl.

arbi paranthaMaking:

Take wheat flour in a big mixing bowl and add chickpea flour to it along with grated arbi, salt, crushed carom seeds, cumin seeds, asafoetida, chopped green chilly and chopped green coriander. Mix everything really well.

arbi parantha

Now add water in small portions and knead a soft dough as required for making parantha. Little less than ½ cup of water is used for kneading this much amount of flour. Cover the dough and keep it aside for 15-20 minutes to set.

arbi parantha

After 15 minutes, grease the hand with some oil and knead the dough again. Pinch small guava sized dough. Make the paranthas big or small as desired. Roll it into a peda. Dust it with some dry flour. Roll it out into 4 inch diameter parantha. After that, pour some oil on it and spread it evenly. Then fold it into half.

arbi parantha

Again apply some oil and again 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.

arbi parantha

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

arbi parantha

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. Keep the flame on low.

arbi parantha

Once the parantha gets roasted well, transfer it on the same bowl placed over a plate or on napkin paper. Triangular arbi parantha is now ready. Similarly, prepare few more triangular arbi paranthas.

arbi parantha

To make round parantha, pinch some dough. Roll it into a peda. Dust it with some dry flour and roll out 2.5-3 inch diameter thick parantha. Evenly apply some oil on it.

arbi parantha

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.

arbi parantha

Evenly spread some oil on the tawa and place the rolled parantha over it. Roast the parantha from beneath. After that, flip its side and apply some oil on top.

arbi parantha

Then again flip the side and apply some oil on other side as well. You can prepare the paranthas with ghee as well. Press the parantha gently with the spatula and roast it until brown spots appears on both the sides. Keep the flame on low.

arbi parantha

Once the parantha gets roasted well, transfer it on a bowl placed over a plate or on napkin paper. Round arbi parantha is now ready. Similarly, prepare round arbi paranthas until the dough is utilized completely. Arbi paranthas are now ready.

arbi paranthaServing:

Serve these mouth-watering and lip-smacking arbi paranthas steaming hot along with the side assortment of curd, chutney, pickle or any gravy sabzi. Enjoy!

Arbi parantha recipe
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Wheat flour – 1 cup
  • Chickpea flour - ½ cup
  • Arbi – 7-8 (200 grams)
  • Oil – 4-5 tbsp
  • Green coriander – 2 tbsp (finely chopped)
  • Green chillies – 2 (finely chopped)
  • Carom seeds - ½ tsp
  • Cumin seeds - ¼ tsp
  • Asafoetida – 1 pinch
  • Salt - ¾ tsp or to taste
Instructions
  1. Rinse the arbi thoroughly with water. Drain out the excess water from it. Boil them until they turn tender. Allow them to cool down completely. Peel off their skin and grate the arbi using a grater in a bowl. Take wheat flour in a big mixing bowl and add chickpea flour to it along with grated arbi, salt, crushed carom seeds, cumin seeds, asafoetida, chopped green chilly and chopped green coriander. Mix everything really well.
  2. Now add water in small portions and knead a soft dough as required for making parantha. Little less than ½ cup of water is used for kneading this much amount of flour. Cover the dough and keep it aside for 15-20 minutes to set. After 15 minutes, grease the hand with some oil and knead the dough again. Pinch small guava sized dough. Make the paranthas big or small as desired. Roll it into a peda. Dust it with some dry flour. Roll it out into 4 inch diameter parantha. After that, pour some oil on it and spread it evenly. Then fold it into half.
  3. Again apply some oil and again 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. Heat a tawa and pour some oil on it. Spread it evenly. Place the rolled triangular parantha on the tawa. Roast the parantha from beneath. After that, flip its side and apply some oil on top. 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. Keep the flame on low.
  4. Once the parantha gets roasted well, transfer it on the same bowl placed over a plate or on napkin paper. Triangular arbi parantha is now ready. Similarly, prepare few more triangular arbi paranthas.
  5. To make round parantha, pinch some dough. Roll it into a peda. Dust it with some dry flour and roll out 2.5-3 inch diameter thick parantha. Evenly apply some oil on it. 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. Evenly spread some oil on the tawa and place the rolled parantha over it. Roast the parantha from beneath. After that, flip its side and apply some oil on top.
  6. Then again flip the side and apply some oil on other side as well. You can prepare the paranthas with ghee as well. Press the parantha gently with the spatula and roast it until brown spots appears on both the sides. Keep the flame on low. Once the parantha gets roasted well, transfer it on a bowl placed over a plate or on napkin paper. Round arbi parantha is now ready. Similarly, prepare round arbi paranthas until the dough is utilized completely. Arbi paranthas are now ready.
  7. Serve these mouth-watering and lip-smacking arbi paranthas steaming hot along with the side assortment of curd, chutney, pickle or any gravy sabzi. Enjoy!

 

Sprouted Moong Masala Parathas Recipe – Spicy Sprouted Moong Paratha

Sprouted Moong Masala Parathas Recipe – Spicy Sprouted Moong Paratha

Sprouted moong dal parantha will make your meal more delectable. Sprouted moong dal is very nutritious. We should definitely include sprouted lentils in our daily diet. What could be the most tasty way to add it in your meal than making paranthas of it.

Sprouted moong dal paranthas are prepared by mixing sprouted moong dal paste into the wheat flour dough along with some Indian aromatic spices. Serve these delicious and nutritious paranthas to your family at breakfast. It is served along with any curd, raita, pickle or any sabzi. So, definitely try out making sprouted moong dal parantha with these easy to follow step-by-step instructions. Enjoy!

Directions

Making:

Coarsely ground the sprouted moong dal and add it to the wheat flour along with cumin seeds, salt, asafoetida, coriander powder, green chilly, red chilly powder, ginger paste, chopped green coriander and 1 tsp of oil. Mix all the ingredients really well.

sprouted moong dal parantha

Now add water in small portions and knead a soft dough as required for making parantha. Little more than ¼ cup of water is used for kneading this much amount of flour. Cover and keep the dough aside for 20 minutes to set.

sprouted moong dal parantha

After 20 minutes, grease the hand and smoothen the dough. Pinch small guava sized dough and roll out into smooth ball. Dust the dough ball with some dry flour and roll it out into 4-5 inch diameter round.

sprouted moong dal parantha

After that, pour some oil on it and spread it evenly. Then fold it into half. 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.

sprouted moong dal parantha

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.

sprouted moong dal parantha

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.

sprouted moong dal parantha

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. Sprouted moong dal masala paranthas are now ready.

sprouted moong dal paranthaServing:

Serve these scrumptious and nutritious sprouted moong dal masala paranthas steaming hot along with chutney, pickle, curd, raita or any gravy sabzi. Enjoy!

Suggestions

  • Make paranthas of your desired size and shape.
  • For 4 paranthas

Sprouted Moong Masala Parathas Recipe - Spicy Sprouted Moong Paratha sprouted moong dal parantha
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Wheat flour – 1 cup
  • Sprouted moong dal – 1 cup
  • Oil – 3-4 tbsp
  • Green coriander – 2-3 tbsp
  • Asafoetida – 1 pinch
  • Cumin seeds – ¼ tsp
  • Green chilly – 1 (finely chopped)
  • Ginger paste - ½ tsp or ½ inch baton grated
  • Red chilly powder – half of ¼ tsp
  • Coriander powder - ½ tsp
  • Salt – less than ½ tsp or to taste
Instructions
  1. Coarsely ground the sprouted moong dal and add it to the wheat flour along with cumin seeds, salt, asafoetida, coriander powder, green chilly, red chilly powder, ginger paste, chopped green coriander, 1 tsp of oil. Mix all the ingredients really well. Add water in small portions and knead a soft dough.
  2. Pinch small guava sized dough and roll it out into 4-5 inch diameter round. Apply oil and fold it into half then again apply oil and fold it as triangle.
  3. Heat a tawa and pour some oil on it. Place the rolled parantha over it. Roast the parantha by applying oil on both the sides until brown spots appears on both the sides.
  4. Transfer it on the same bowl placed over a plate or on napkin paper. Sprouted moong dal masala paranthas are now ready.
  5. Serve these scrumptious and nutritious sprouted moong dal masala paranthas steaming hot along with chutney, pickle, curd, raita or any gravy sabzi. Enjoy!

 

Palak Paneer Paratha recipe – Paneer Stuffed Palak Paratha recipe

Palak Paneer Paratha recipe – Paneer Stuffed Palak Paratha recipe

Palak paneer parantha is prepared with spinach puree mixed dough stuffed with spicy paneer stuffing. It tastes super scrumptious. This paranthas are tasty as well as nutritious. You can pack these paranthas in your kid’s tiffin. Palak paneer paranthas will keep their tummy full for long hours.

We relish having paranthas for breakfast. Serve these palak paneer paranthas to your family. They will love it for sure! So, try out making palak paneer paranthas with these easy to follow step-by-step instructions. Enjoy!

Directions

Getting ready:

Pluck the spinach leaves and discard its stalk. Wash the leaves twice with water. Drain out excess water from it. Place it on colander and allow the spinach leaves to dry out completely. After that, take spinach leaves, green chilly and ginger baton in a mixer jar. Prepare a fine paste of it. Spinach puree is now ready.

palak paneer paranthaMaking:

Take wheat flour in a big mixing bowl and add oil, salt and spinach puree into it. Mix all the ingredients really well. Now add water in small portions and knead soft dough. ¼ cup of water is used for kneading this much amount of flour. Cover and keep the dough aside for 15-20 minutes to set.

palak paneer parantha

Meanwhile, prepare the stuffing. For this, add cumin powder, red chilly powder, chopped green chillies, salt and chopped green coriander into the crumbled paneer. Mix all the ingredients really well with a spoon. Stuffing is now ready.

palak paneer parantha

20 minutes are over. Knead the dough again. Now pinch medium sized guava dough and roll it between palms to make a peda.

palak paneer parantha

Dust the peda with some dry flour and roll out 4-5 inch diameter parantha with the help of a rolling pin. Pour some oil on the rolled parantha and spread it evenly. Now place some stuffing as of the dough.

palak paneer parantha

Lift the edges of the dough and bring it in the center. Close the stuffing really well. Press it gently with the fingers to spread the stuffing evenly on all sides. Flatten the dough slightly.

palak paneer parantha

After that, dust the stuffed dough with some dry flour and roll out 6-7 inch diameter parantha by rolling it gently with the rolling pin. Keep the parantha little thick. Roll it from the edges instead of center.

palak paneer parantha

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

palak paneer parantha

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

palak paneer parantha

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

palak paneer parantha

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

palak paneer paranthaServing:

Serve these lip-smacking and mouth-watering paneer stuffed spinach paranthas steaming hot along with tomato-potato sabzi, green pea-potato sabzi or any sabzi you like and curd. Enjoy!

Suggestions

  • You can replace green coriander with dry fenugreek leaves.
  • For 4-5 paranthas

Palak Paneer Paratha recipe - Paneer Stuffed Palak Paratha recipe palak paneer parantha
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Wheat flour – 2 cups
  • Spinach – ¾ cup puree (250 grams)
  • Green chilly – 1
  • Ginger baton – ½ inch
  • Oil – 1 tbsp
  • Salt – ½ tsp or to taste
  • Paneer – 1.5 cup (crumbled)
  • Green coriander – 2-3 tbsp (finely chopped)
  • Cumin powder – ½ tsp
  • Oil – 3-4 tbsp (for making paranthas)
  • Green chillies – 1-2 (finely chopped) (deseeded)
  • Red chilly powder – less than ¼ tsp
  • Salt – ½ tsp or to taste
Instructions
  1. Prepare a paste of spinach and add it to the wheat flour along with oil and salt. Now add water in small portions and knead soft dough.
  2. Add cumin powder, red chilly powder, chopped green chillies, salt and chopped green coriander into the crumbled paneer. Mix all the ingredients really well. Stuffing is now ready.
  3. Now pinch some dough and roll it into a peda. Place some stuffing and close the dough. Roll a thick parantha
  4. Place a tawa on flame. When the tawa gets heated, pour some oil and spread it evenly. Place the rolled stuffed parantha on it. Roast it until brown spots appears on it. Transfer it on a plate.
  5. Serve these lip-smacking and mouth-watering paneer stuffed spinach paranthas steaming hot along with tomato-potato sabzi, green pea-potato sabzi or any sabzi you like and curd. Enjoy!

 

Matar Paneer Paratha Recipe – Peas and Cottage Cheese Stuffed Paratha

Matar Paneer Paratha Recipe – Peas and Cottage Cheese Stuffed Paratha

Matar paneer stuffed paranthas make a perfect breakfast or brunch served with a curd, raita or with dollops of butter or white makhan. So mouthwatering! These paranthas are stuffed with spicy green peas and cottage cheese mixture, making them super tempting and scrumptious. Stuffed paranthas are a healthy wholesome food for kids who pinch their nose at eating veggies. Giving them paranthas is a best way to include veggies in their daily diets.

Stuffing that we are using here is really simple and easy to make as well as follow. Matar paneer paranthas not only make a perfect breakfast but are ideal for tiffin box as well. These tempting paranthas remain soft even after cooling down. So, here try out this lip smacking matar paneer paranthas yourself with this easy to follow step-by-step instructions. Enjoy!

Directions

Making:

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

matar paneer parantha

Meanwhile, prepare the stuffing. For this, heat a pan with 2 tsp of oil. When the oil gets heated aptly, add cumin powder, frozen green peas, chopped green chillies, ginger paste and salt to it. Saute the green peas for about 1-2 minutes. Cover the pan and cook the sabzi for 2-3 minutes so that they turn tender.

matar paneer parantha

After 2 minutes, remove the lid. Slightly mash the green peas with the spatula. Now add grated paneer to it followed by red chilly powder, dry mango powder and chopped green coriander. Saute for 2-3 minutes and mix everything really well.

matar paneer parantha

After 2-3 minutes, everything has mixed well. Stuffing is now ready. Turn off the flame. Transfer it to a bowl. Allow the stuffing to cool down completely.

matar paneer parantha

20 minutes are over. Dough is ready as well. Grease the hand and knead the dough. Dust the hand with some wheat flour/refined flour and pinch lemon sized dough. Roll it out into a peda and flatten it slightly.

matar paneer parantha

Dust the peda with some flour. Roll it out into 4-5 inch diameter poori. Put 4 tsp of stuffing on it. Place as much stuffing as the dough is.

matar paneer parantha

Pick the edges of the dough and bring it together at the centre. Close the stuffing nicely. Press it gently with the fingers so that the stuffing spreads to all the sides evenly. Dust it again with some dry flour. Roll it out into 5-6 inch diameter thick parantha.

matar paneer parantha

Place a tawa on flame. Once the tawa gets heated up, pour some oil on it. Spread it evenly and place the rolled parantha over it. When parantha gets roasted from beneath then flip its side.

matar paneer parantha

Apply some oil on the parantha. Spread it all over it. Again flip its side and spread oil on the other side as well. Now press the parantha gently with the spatula and roast it on low-medium flame until dark brown spots appears on both the sides of the parantha.

matar paneer parantha

Parantha is now roasted aptly. Transfer it on a bowl placed over a plate or on a napkin paper. Similarly, stuff, roll and roast the rest of the paranthas until the dough is utilized completely.

matar paneer paranthaServing:

Serve these crusty and mouth-drooling matar paneer stuffed parantha steaming hot as it is along with curd, raita, chutney, pickle or with any favourite vegetable mix. It tastes super scrumptious when served with potato-tomato sabzi. Enjoy!

matar paneer paranthaSuggestions

  • If you are taking fresh green peas then parboil it before making the stuffing.
  • If you want to make the paranthas spicier then add 1 tsp of red chilly powder into the stuffing.
  • If you don’t want to add refined flour to it then you can skip it. Prepare the paranthas only with wheat flour.
  • You can coarsely grind the sauteed green peas. Don’t make a fine paste of it.
  • For 5-6 paranthas

Matar Paneer Paratha Recipe - Peas and Cottage Cheese Stuffed Paratha matar paneer parantha
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Wheat flour – 1 cup
  • Refined flour – 1 cup
  • Salt – ½ tsp
  • Paneer – 1 cup (200 grams) (grated)
  • Green peas – 1 cup (frozen)
  • Oil – 4-5 tbsp
  • Green coriander – 2-3 tbsp
  • Ginger paste – 1 tsp (1 inch pieces grated)
  • Green chillies – 1-2 (finely chopped) (deseeded)
  • Dry mango powder – ¼ tsp
  • Red chilly powder – less than ¼ tsp
  • Cumin powder – ¼ tsp
  • Salt – ½ tsp or to taste
Instructions
  1. Take wheat flour and add refined flour, salt and 2 tsp of oil into it. Add water in small portions and knead soft dough.
  2. For stuffing, heat a pan with 2 tsp of oil. Add cumin powder, frozen green peas, chopped green chillies, ginger paste and salt to it. Cover the pan and cook the sabzi for 2-3 minutes.
  3. Now add grated paneer to it followed by red chilly powder, dry mango powder and chopped green coriander. Saute for 2-3 minutes. Stuffing is now ready.
  4. Pinch lemon sized dough. Roll it out into a peda.
  5. Roll it out into 4-5 inch diameter poori. Put 4 tsp of stuffing on it.
  6. Close the stuffing nicely. Roll it out into 5-6 inch diameter thick parantha.
  7. Place a tawa on flame. Pour some oil on it. Place the rolled parantha over it. When parantha gets roasted from beneath then flip its side.
  8. Apply some oil on both sides of the parantha. Roast it on low-medium flame until dark brown spots appears on it.
  9. Transfer it on a bowl placed over a plate.
  10. Serve these crusty and mouth-drooling matar paneer stuffed parantha steaming hot as it is along with curd, raita, chutney, pickle or with any favourite vegetable mix. Enjoy!