Mughlai Paratha (bengal style)

Ingredients:

Refined flour 1 cup

Eggs 2

Grated coconut ½ cup

Onion 1 medium, finely chopped

Ginger Garlic paste 1 tablespoon

Green chili 2, chopped

Sunflower oil  to fry

Salt to taste

Method :

•                     Sift the flour , add ½ teaspoon of salt to it, pour half-cup of water and knead into a soft dough, use more water or fry flour to make the dough non-sticky

•                     Divide the dough into four equal portions and shape into balls, keep aside

•                     For the filling, beat the egg in a bowl, add the crushed coconut , ginger garlic paste, chopped onion, green chilies and salt; mix well

•                     Roll out each ball of dough into a 8 inch diameter paratha and place one-fourth of the filling at the centre of the paratha

•                     Wrap the filling carefully from all sides to make a square

•                     Heat one tablespoon of oil in a pan and place the paratha carefully in it without letting the filling come out

•                     Fry well till both the sides become golden brown, use extra oil if required

•                     Similarly make the other three parathas and serve hot with tomato sauce and potato curry (optional)

·         Mughlai Paratha Ready

Methi Thepla Recipe

Ingredients 

1 cup Wheat Flour

2 crushed Green Chillies

1 tsp Red Chilli Powder

1/2 tsp Haldi (turmeric)

1 tbsp Ginger & Garlic paste

1 tsp Ajwain

1 pinch Hing

1/2 bunch Methi Leaves

1 tsp Coriander powder

1 tsp Cumin Seeds powder

Salt to taste

Oil as needed

Method

• Put wheat flour in a flat vessel bowl.
• Mix all the ingredients into it including the methi leaves.
• Add 1 tsp oil and knead it. Let it stay for 15 minutes.
• Then make even size small balls of the dough.
• Roll them separately with a rolling pin into a round shape.
• Heat the griddle and roast each of the rolled out theplas one by one.
• First roast one side,turn it upside down.
• Then put 1/2 tsp oil on the turned side and again it upside down.
• Repeat the same with the other side.
• When evenly roasted remove it from griddle.
• Repeat this for all the balls.
• Serve them hot with butter or chutney or curd raita.

Chana Dal Paranthas

Ingredients 

Maida 500 gms

Salt & Red chilly powder to taste

200 gms Oil

1/2 tsp Dhaniya powder

250 gms Chana dal

1/2 tsp Garam masala

Method

• Add salt and 2 tbsp oil to maida. Add water and make a soft dough. Soak chana dal for 6 hours.
• Boil it in a pressure cooker with a glassful of water. Wait for 1 whistle. Turn off the gas.
• Drain away the water and grind the dal. Heat 2 tbsp oil in a kadahi. Add dal paste and roast it for 3-4 minutes.
• Add all the masala powder. When it cools down stuff this paste into maida balls. The paranthas should be as thin as a papad.
• Make soft paranthas an hour before serving. Serve chana dal paratha with aloo dum , raita and chutney.

Stuffed Aloo Parathas (stuffed potato bread)

Ingredients


Stuffing: 
2 boiled Potatoes 
1 small finely chopped Onion 
Coriander leaves finely chopped 
Small piece of Ginger (very finely chopped or grated) 
1 or 2 green Chilies (finely chopped) 
Salt Red Chili powder
Roasted cumin seed powder
Butter or oil for roasting
Curd




Method

• Make dough out of whole-wheat flour (atta), as you would do for any parantha/roti.
•  Mash the potatoes.
•  Add all the stuffing items to mashed potatoes and mix it properly.
•  Make two medium size chapati, add the filling to the one chapati and cover it with the second one.
•   Now heat refined oil or butter on flat pan or tava and cook the paranthas on both sides as you do for normal paranthas.
•  Spread butter over it.
• Serve aloo paratha hot with yogurt or pickle.

Stuffed Gobi Parathas (stuffed cauliflower bread)

Ingredients


4 cups Whole Wheat Flour (Atta) 
2 cups Grated Cauliflower (Gobi) 
Coriander leaves (finely chopped) 
1-2 Chopped Green chilies
1 inch Ginger Chopped
Salt, Red chili powder & Garam Masala as per taste 
1/2 tsp Ajwain (optional) 
Butter /Oil for frying




Method


Make dough out of whole-wheat flour , as you would do for any paratha/roti.
Mix grated cauliflower, green chilies, ginger, coriander leaves, ajwain, chili powder, salt, and garam masala as a filling in paratha.
Make two medium size chapati, add the filling to the one chapati and cover it with the second one. Now roll it slightly.
Now heat refined oil or butter on flat pan or tava and cook the paranthas on both sides as you do for normal paranthas.
Spread it on the paratha and shallow fry over low heat.
Turn it and again pour oil or butter on the other side.
Cook on a low heat till golden brown.
Serve hot with cool yogurt & pickle.

Stuffed Paneer Parathas (stuffed cottage cheese bread)

Ingredients


100 gms Grated Paneer (cottage cheese)
1 finely chopped Onion 
Coriander leaves finely chopped 
Small piece of Ginger (grated) 
1 or 2 finely chopped green Chilies
Salt, Red Chili powder and Graram masala as per taste 
1/2 tsp Ajwain (optional) 
Butter / Oil for frying


Method

• Make dough out of whole wheat flour (atta), as you would do for any paratha/roti.
• In a bowl mix all the stuffing ingredients.
• Make two medium size chapati, add the filling to the one chapati and cover it with the second one. Now roll it slightly.
• Cook on a pre-heated Tawa (flat griddle plate).
• Turn it and pour half tablespoon oil or butter.