Category Archives: Parathas and Rotis

Pav Bhaji Parantha

Pav Bhaji Parantha

Pav Bhaji Parantha served with Thick curds, Whole Moong Dhal and Sweet Lemon Pickle. I have kept the Pav Bhaji Filling  in a cup too. 

I made this Pav Bhaji Parantha for breakfast. The taste was just perfect. I served this Parantha with Thick curd, Sweet lemon pickle and Whole moong dhal. The recipe for Sweet lemon pickle and Whole moong dhal will be posted very soon.  A filling Parantha, ideal for the lunch box. The recipe specially for YOU.

Ingredients

To make the Parantha dough

Wheat flour – 1 cup

Maida – 2 tablespoons

Melted ghee ( clarified butter, preferably warm ) – 1 tablespoon

Salt to taste

Water –  sufficient amount to make a soft, pliable dough

An equal mixture of oil and ghee to drizzle around the paranthas

Method

Take a broad, big plate. Add in the wheat flour and the maida. Mix well with your hands. Add in the salt to taste and the melted ghee. Mix well. Make a well in the centre. Add in water little by little. Mix well to a soft dough. Cover the dough and rest for 30 minutes.

To make the Pav Bhaji Stuffing

Ingredients

Boiled , peeled and mashed potato – 1

Very finely minced beans – 2 tablespoons

Very finely chopped tomato – 2 tablespoons ( De – seed the tomato and then chop it )

Peeled and grated carrot – 1

Grated Cabbage – 1 handful

Grated green capsicum – 1

Boiled green peas – 1 handful

Peeled and grated onion – 1

Peeled and grated garlic – 3 flakes

Peeled and grated ginger – 1 tablespoon

Finely chopped green chilli – 1

Kashmiri chilli powder – 1 teaspoon

Pav Bhaji Masala powder – 1 tablespoon

Garam Masala powder – 1 teaspoon

Salt to taste

Sugar – 1 /2 teaspoon

Finely chopped green coriander leaves – little

To Season

Oil – 2 tablespoons

Cumin seeds – ( jeera ) – 1 teaspoon

Method

Heat a big pan. Season. First fry the grated onions. Fry on sim flame to a golden colour. Next fry the grated ginger and the grated garlic. Sauté on sim flame for 3 minutes. Add the minced beans. Sauté for 3 minutes.  Add the chopped tomato. Add in the grated cabbage, grated carrot, grated green capsicum. Sauté on sim flame for 5 to 10 minutes. Cover and sauté the vegetables. Add the boiled green peas and the mashed potato. Sauté on sim flame for 5 minutes. Add the sugar, salt to taste, garam masala powder, chilli powder and the pav bhaji masala powder. Mix well. Stir on sim flame. Mash the mix slightly. After 2 minutes switch off the stove. Add the chopped green coriander leaves. Mix well. Cool the mix well.

To make the Paranthas

Method

Take the Parantha dough. Mix well. Make medium sized balls from the dough. Make small balls from the stuffing mix.  Take a dough ball. Make a cup. Stuff it with the filling mix. Close well. Roll to a slightly thick roti. Dust with maida. Similarly make all the Paranthas.

Heat a tava. Keep the flame on sim. Take one stuffed parantha. Cook on both sides to a golden colour. Drizzle the mix of oil and ghee around. When golden specks appear, flip the parantha and smear little mix of oil and ghee.  Take off the parantha from the tava.Transfer the  parantha to a plate. Similarly make all the Paranthas  in this manner. Serve with thick curds and pickle of your choice.

Chef’s Tips

1) Smear some Amul butter on the hot parantha for that extra taste.

2) Can add some grated  Paneer to the stuffing mix.

3) After making each parantha, clean the tava with a kitchen tissue. The tava will be clean.

4) Make the filling nice and thick.

5) Cut the Paranthas into wedges and serve.

 

 

 

 

 

 

 

 

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Methi Roti with Cauliflower Dalma

Methi Roti

This recipe is very simple. In one of my trips to Mumbai, I had an opportunity to taste this roti. I came home and tried this preparation. I have added some white til, ajwain and pounded garlic .

Goes well with any simple gravy, plain curds and a pickle. Today,  I have  served  Cauliflower Dalma with this roti. Do try this recipe and please post your valuable feedback. 

Ingredients

Wheat flour – 2 cups

Cleaned, washed and finely chopped methi leaves – 1 cup

White sesame seeds ( til ) – 1 and 1/2 tablespoons

Ajwain ( omum ) – 1 tablespoon

Pounded garlic flakes – 4 flakes

Fresh curds – 3 tablespoons

Oil – 2 tablespoons

Finely chopped green chillies – 2

Turmeric powder – 1/2 teaspoon

Kashmiri chilli powder – 1  and 1/4 teaspoon

Salt to taste

Water – required amount to make a soft dough

Oil – required amount to drizzle around the roties

Method

Take a big , broad plate ( a parat plate is the best to mix the roti dough ).

Put in the wheat flour, chopped methi leaves, pounded garlic, chopped green chillies, turmeric powder, chilli powder, salt to taste , oil, white sesame seeds, ajwain and mix well with your hands. Make a well in the centre. Add in the curds. Mix. Now sprinkle water little by little and make a soft dough. Cover and rest the dough for 30 minutes. Make medium sized roties.

Heat a tava. Cook the roti on simflame till golden. Drizzle oil all around the roti. Remove the cooked roti from the tava and transfer the roti to a dish. Cover the roti. Make all the roties in the similar manner. Serve hot with Cauliflower Dalma. 

Chef’s Tips

1) Heat the tava well. Then cook the roti on sim flame.

2) Adding curds gives the roti a soft texture.

 

 

 

 

Milk Chappathi with Onion Masal Curry

Milk Chappathi 

From last week I was just planning to make this combi. I made it for breakfast today. Came out very well. The Chappathi was very soft and delicious. An ideal lunch box dish. Milk Chappathi goes well with Korma, Dhals, Paneer Gravies and Mixed Veg Curry. I was little pressed for time today. I made the Onion Masal Curry with Milk Chappathi. Gorgeous. The flavours were just perfect. Do try and Enjoy.

Ingredients

Wheat flour – 1 cup

Ghee – 1 tablespoon

Salt to taste

Boiled milk ( lukewarm ) – required amount to make a soft dough

An equal mix of ghee and refined sunflower oil to drizzle around the milk chappathies. 

Method

Take a big, flat plate. First put the wheat flour. Next, add the ghee and salt to taste. Mix well with your fingers to a crumble. Sprinkle the required amount of luke warm milk and make a soft dough. Cover and rest the dough for 30 minutes. Make chappathies. Drizzle the mix of oil and ghee around the Chappathi and cook to a golden colour on both sides. Serve hot with Onion Masal Curry.

Chef’s Tips

1) To keep the chappathies soft, wrap them in a cotton towel and store in an air tight  container.

2) Make a very soft dough.

 

 

Tava Missi Paranthas with Paneer Lababdar

Tava Missi Paranthas

A sheer Punjabi Delight. Who does not like Punjabi khaana(Punjabi Food) .  A typical Punjabi Parantha. I have used Chaas ( butter milk ) to make the dough. You will get very soft Missi Paranthas or Missi Roti. Missi Roti is usually a combination of 2 types of flour. Do give a try. I am sure you will enjoy making these paranthas as much I have enjoyed making them. Goes well with any gravies, dhals, raithas and achaar( pickle ) or with any vegetable curries. Happy Parantha Making.

Ingredients

Wheat flour – 1 cup

Besan ( Channa dhal flour ) – 1 cup

Ajwain ( carom seeds ) ( omum ) – 1 tablespoon

Salt to taste

Melted hot ghee – 1 tablespoon

Turmeric powder – 1/4 teaspoon

Kashmiri chilli powder – 1 teaspoon

Crushed kasoori methi leaves – 1 tablespoon

Chaas ( thin butter milk ) – required amount to make the dough

Amul butter – required amount to baste ( smear ) on the cooked paranthas

Method

Take a big flat plate. Add in the wheat flour, besan, salt, chilli powder, turmeric powder, ajwain, crushed kasoori methi and mix well. Add the melted hot ghee. Mix well.Sprinkle chaas and make a soft dough. Cover and rest the dough for 30 minutes. Make slightly thick roties (Paranthas). Cook on a tava on medium flame till golden on both sides. Smear Amul butter on the paranthas and serve hot.

Chef’s Tips

1) Making the dough with chaas keeps the paranthas very soft for a longer time.

 

 

Heeng Methi Paranthas with Lahori Paneer

Heeng Methi Paranthas

Heeng Methi Paranthas served with Lahori Paneer, Jeera Rice and Sweet Lemon Pickle

Heeng is Asafoetida and Methi is Kasuri Methi. Wow what a combination, what a flavour. The first time I tasted this dish,  was in Chandni Chowk in Delhi. It was a Punjabi Dhabba, the food was served piping hot. I loved this combination. I took the recipe from Rajinder Brar, the owner of the dhabba. I am so happy to share this recipe.  A very unique tasting combination.  Do try and enjoy.

Ingredients

Whole wheat flour – 2 cups

Hot ghee – 2 tablespoons

Heeng ( asafoetida powder ) – 1/2 teaspoon

Jeera ( cumin )powder – 1 teaspoon

Crushed kasuri methi leaves – 1 tablespoon

Ajwain ( omum) seeds – 1/2 teaspoon

Salt to taste

Butter milk – 1/2 cup

Water – required amount to knead the dough

To Drizzle around the paranthas – required amount of oil 

Method

Take a big flat plate. Add the wheat flour, hot ghee, salt to taste, heeng powder, crushed kasuri methi powder, jeera powder and the ajwain seeds. Mix well. Pour the butter milk and mix well. Sprinkle water and knead well to make a soft dough. Cover the dough and rest it for30 minutes. Make paranthas and cook on a tava. Drizzle oil all around and cook on both sides to a golden colour. Serve hot with a pickle and Lahori Paneer. Tastes ultimate.

Chef’s Tips

1) Add only the leaves of kasuri methi ( crush well and add ). Do not add the stalks of kasuri methi.

2) Do not over roast the paranthas, it will not be soft.

3) The paranthas can be a little thick.

 

Tomato Almond Paranthas

Tamaatar Badam Paranthas

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Paranthas , Thick Curds and Bhavnagari Red Chilli Pickle

Was planning to try out this combination from a long time. I suddenly decided to make it for breakfast. Tomato is rich in dietary fibre, iron, zinc and vitamins.

Almond is full of protein, calcium, phosphorous, zinc and vitamin c.

A combo of these two is pretty amazing. Serve these paranthas with thick curds and  an  achaar( pickle) . Serve with Milijuli sabji.

Ingredients

Wheat flour –  2 cups

Boiled rajma ( mashed) – 1/4 cup

Salt to taste

Oil – 1 teaspoon

Ghee – 1 teaspoon

Grind to a fine paste

Chopped tomatoes – 2

Blanched , peeled, chopped almonds – 6

Dry Kashmiri red chillies – 1

Cumin ( jeera) seeds – 1 teaspoon

Garlic -2  flakes

Ginger – ( chopped) – 1 teaspoon

Chopped onion – 1

Chopped green coriander leaves – 1 tablespoon

A mix of oil and ghee to drizzle around the paranthas

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Method

Take a big bowl. Add all the above mentioned ingredients and the ground paste. Mix well. Sprinkle little water  and knead to a fine soft dough. Cover and rest it for 15 minutes. Roll into round paranthas. Cook on a tava. Drizzle oil and ghee around. Cook till golden on both sides. Serve hot.

Chef’s Tips

1) As an option, can add grated carrots and little crushed kasoori methi while kneading the flour.

 

MALAI PARANTHAS

In Delhi, parathas are sometimes called paranthas. A soft and tasty parantha which everyone will love and ask for more!!!

©Deepa Sekhar
©Deepa Sekhar

INGREDIENTS

Wheat flour  – 1 cup
Maida  – 1/2 cup
Crumbled paneer – 1/4 cup
Coarsely powdered black pepper – 1 teaspoon
Whole jeera(Cumin seeds) – 1 teaspoon
Salt to taste
Sunflower oil – Sufficient to cook the paranthas

GRIND TO A PASTE

Green chillies – 2
Finely chopped spring onion greens – 1/2 cup
Finely chopped coriander leaves – 1/4 cup
Milk cream (Malai)- 3 Tablespoons

METHOD

Take a big plate. Sift wheat flour, maida and salt. Make a well in the centre. Add the crumbled paneer, pepper powder, jeera and the blended paste. Mix well. In case the dough is hard, sprinkle very little water and mix to a roti dough. Cover and keep aside for 20 minutes for the flavours to gel well.
Make small, slightly thick paranthas and shallow fry on a tawa with oil to a golden colour.
Serve hot with thick curds (dahi) and a pickle of your choice.

CHEF’S TIPS

Instead of milk cream, fresh cream can also be used.
Wrap paranthas in a cotton towel to keep it soft.
Ghee or ghee mixed with oil can be used to enhance the taste.
When warming in a microwave oven, wrap the paranthas in a cotton cloth.