PARATHA
Bengali Dhakai Porota
1 pound Grams Maida
1 Cup Water
2 ounces Rice Flour
Ghee for frying
Salt to taste
Make a soft dough with flour, water and salt. Make small round balls then flatten and roll out. Smear with rice flour and ghee paste. Roll into triangles. Deep fry in ghee.
Bikaneri Chana Dal Parantha
Regular flour, 1 pound
Salt to taste
1/4 teaspoon Red chilli powder
Ghee, 1/4 cup
Coriander (dhaniya) powder, ½ tsp.
Chana dal, 8 ozs.
Garam masala, ½ tsp.
Add salt and 2 tbsp ghee to flour. 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 heat, drain the water and grind the dal. Heat 2 tbsp ghee in a kadahi or heavy pan. Add dal paste and roast it for 3-4 minutes. Add all the masala powder. When it cools down, stuff this paste into the dough balls. The paranthas should be as thin as a papad.
Dal Ke Paranthe (Paratha)
Whole wheat flour, 1 lb.
Ajwain, ½ tsp.
Mung dal, 3-1/2 ozs.
Black cumin seeds, ½ tsp
Salt to taste
Fennel powder (saunf), ½ tsp
Red chilly, ½ tsp.
Ghee, 2 tsp.
Garam masala, ½ tsp.
Coriander (finely chopped), handful
Coriander powder, ½ tsp.
Ghee for frying
Soak mung dal for 5-6 hours. Mix together flour, salt, mung dal, red chilli, garam masala, coriander powder, ajwain, cumin, fennel, ghee and chopped coriander. Make a dough with a little water. The dough should be soft. Roll into 15-20 parathas and shallow fry till crisp.
Hari-Matar (Green pea) Paratha
For the Dough:
2-2/3 cup whole wheat flour
1-1/3 cup Maida (regular flour)
1/2 tsp salt
1/3 cup unsalted butter or ghee
1-1/3 cup warm water, or as needed
For the Stuffing:
2 tbsp ghee
1 tbsp fresh Ginger minced
1-3 Green chilies minced
1/4 tsp. Asafoetida
2-1/2 cup cooked green peas, coarsely mashed
2 tsp Garam masala
1/4 tsp. Red chili powder
Salt to taste
2 tsp lemon juice
2 tsp jaggery(gur)
Finely chopped coriander
Ghee for frying
Make dough out of two flours, salt and ghee, as you would do for any paratha or roti. Set aside for 30 minutes, covered with a wet cloth. Make the stuffing by chauncing the ginger and green chillis, frying until golden brown, then add asofoetida. Fry for a minute, then add the mashed peas. Add remaining ingredients and stir-fry for about 2 minutes. Set aside to cool, then divide the mixture into 10 equal portions.
Make two medium sized chapatis, spread the filling on top of one chapati then cover it with the second one., sealing the edges so the mixture doesn't come out. Now roll it lightly to flatten. Cook on a pre-heated Tawa (griddle) with a little ghee in pan. Pour a little ghee around the edges of the paratha and shallow fry over low heat. Flip and cook on low heat until both sides are golden brown.
Lachchedar Parathe (Layered Parathas)
2 cups whole wheat flour
Ghee
2 cups refined flour (maida)
Salt to taste
Mustard oil
Mix both flours. Add 4 tbsps warm ghee and salt. Knead well till the dough is very pliable. Make lemon size balls. Turn each ball into a long roll 1 cm thick and shape this roll into a coiled circle. Apply ghee on the inside surface as you coil the roll. Roll out each coiled circle into a 4 inch disc and fry on a hot griddle, applying ghee on both sides.
Masala Kulcha (Stuffed Potato Bread)
For the Kulcha:
10 ounces (300 g) Maida (regular flour)
2 tsp. baking powder
2 Tbsp. Curd/Yogurt
1/2 tsp. Salt
1 Tbsp. Ghee
For Filling:
250 gm Potatoes
1 tsp. Chili chopped
1 tsp. Salt
1/2 cup Finely chopped coriander leaves
1 tsp. lemon juice
Ghee for frying
Method for preparing Kulcha: Sieve maida (all purpose flour) and add baking powder, salt, Ghee and curd to it. Prepare the soft dough. For the filling, boil the potatoes and mash very smoothly. Now mix the remaining masala into the mixture.
Make small balls from the dough, roll into a disc shape and put potato filling in the center, rolling up and re-sealing the ball. Finally, roll it into a thick paratha and bake on tava (griddle) by applying Ghee.
Masaledar Kulcha
Kulcha Stuffing:
4 Potatoes, medium, cooked soft
2 Green Chillies, finely chopped
½ inch Ginger, minced
2 Tbsp Coriander Leaves
1 Tsp Coriander Powder
1 Tsp Mango Powder (Aachar)
1 Tsp Red Chilli Powder
1 Tsp Salt
1 Tsp Chaat Masala
Sada Kulcha:
4 cups Refined Wheat Flour
4 Tbsp Curd
1 ½ Tbsp Ghee
1 Tsp Sugar
150 ml Warm Water
3 Tsp Baking Powder
2 Tbsp Poppy Seeds
1 Tsp Salt
Mash the pressure cooked Potatoes and add all the other ingredients for stuffing. Sift flour, baking powder and salt together. Add ghee to it. Slowly mix in the yogurt and knead well to make a soft dough. Cover with a damp cloth and leave it to rise for 6 hours. Knead again and divide into 10 parts. Make a depression in the center and put a little of the kulcha stuffing into each round. Seal well and roll into thick round disc of 5 inches diameter and ¼ inch thickness. Roll out on a floured surface. Place the kulchas in a greased baking tray, cover with a damp cloth and leave to rise for 30 minutes. Brush the top with milk, sprinkle poppy seeds and bake in preheated oven at 140 degree C. for 10 minutes. Remove from oven, shallow fry on a hot griddle like paratha and serve hot. If the kulchas are made without the stuffing then they are called sada or plain kulchas.
Mulla (Horseradish) Ka Paratha
2 cups grated horseradish
1 teaspoon cumin powder
1 teaspoon mango powder (optional)
½ teaspoon garam masala powder
½ teaspoon red pepper
2-3 tablespoon cilantro (coriander) leaves
1 teaspoon asofoetida
1 inch ginger, minced
salt to taste
1 cups whole wheat flour
¼ cup water
Oil or ghee
Boil the grated horseradish in water, then drain well. Mix the minced ginger and spices with the horseradish. Knead flour with water to make stiff dough. Roll out on a floured board into 6 inch circles. Add 2 tablespoon of horseradish mixture in middle of each circle, then fold it in half and re-roll. Repeat this, again folding and re-rolling. Repeat a third time, folding in half and rolling out into a triangular shape, about 5 inches at the widest. Put ghee or oil on a griddle or flat pan, place the paratha on griddle, adding a little more oil around the edges. Fry until golden brown around the edges, on both sides.
Palak (Spinach) Paratha
2 cups Chapati flour
1 cup Spinach (palak), finely chopped and steamed
1 tbsp. Ghee
Salt to taste
1/4 tsp. chili powder or black pepper
Ghee to fry
Drain the steamed spinach and cool it to room temperature. Mix all ingredients - flour, spinach, salt, chili powder, cumin seeds and 1 tbsp. ghee. Add enough water to make a dough of rolling consistency. Cover and let dough rest for 30 minutes. Make small balls and roll them like parathas. Put the paratha on the tawa (griddle) and fry like regular paratha.
Paneer Parathas #1
For the dough:
1 Cup Of plain Flour
1 Tbsp. Ghee
Scant Water
For filling:
1 cup paneer crumbs
4-5 green chilies finely chopped
1 tbsp. coriander finely chopped
1 tsp. mint leaves finely chopped
Salt according to taste
1/4 cup Ghee
Mix the flour, ghee and water and knead into a soft dough. Mix paneer with all the other dry ingredients. Roll out the dough into small puris & spread some of the paneer filling over it. Make a tight Swiss roll. Press together and re-roll to full size parantha. Cook on a tava (griddle) with Ghee until light brown, and offer hot.
Paneer Parathas #2
For the Stuffing:
250 mg finely chopped Paneer
1 tablespoon chopped Corriander
1 teaspoon Asofoetida
1/4 teaspoon dry red chilis
For the Dough:
3 cups Whole Wheat Flour
2 tablespoon ghee
½ teaspoon salt
Make the stuffing by mixing the paneer, asofoetida, coriander leaves, chillies. Add salt to taste. Sieve the flour with the salt. Mix ghee into flour. Add water to make a dough and make into 8-10 small portions. Take a small portion and roll out into a thin round paratha. Smear a little ghee on the paratha and spread the paneer mixture. Fold the sides to form a rectangle, pressing lightly to seal. Smear ghee lightly on a tava, then place the paratha and fry both sides till brown patches appear.
Serve hot.
Paneer Parathas #3
Maida 1 cup
Chapati Flour 1 cup
Ghee 3 Table spoon
Peas 10 ounces
Paneer 8 ounces
Buttermilk 1/2 cup
Ginger, 1 inch minced
Green Chillis, 6 minced
Corriander leaves, handful
Garam Masala 1 Tablespoon
Salt to taste
Mix the two flours with the ghee. Add buttermilk and make a hard dough. Add salt and green chillis and set dough aside. Mix together minced ginger and chopped corriander and make into fine paste. Fry peas in a little ghee, then add the ginger paste. Fry for a minute then add garam masala and fry another minute. Mash the peas down then add the paneer and salt. Make the dough into small rounds, then flatten and roll out into paratha. Smear the paste mixture on top, and fry paratha on an oiled tawa, until brown and cooked through. Flip and cook quickly on the other side, making sure paste doesn't burn.
Potato Parathas
3 cups whole wheat flour
4 boiled potatoes
4 chopped green chillies
1 tbsp chopped coriander
1 tsp cumin seeds
1/2 tsp chilli powder
1 tsp amchur (mango) powder
Boil, peel and mash potatoes. Chaunce the cumin seeds to a splutter. Add green chillies, salt and other spices. Mix well and fry for a minute. Mix into potatoes and set aside. Sieve the flour with salt, add water and knead the dough well. Take a portion of the dough, flatten a little and place a tablespoon of the spiced potato mixture in the center. Cover the mixture by drawing up the edges towards the center and sealing. Roll out into a round on a floured board, then put the stuffed paratha on a hot greased tava or skillet. Cook one side for a minute or two and turn over. After a minute, add a little ghee around the edges, on both sides, before turning. When brown patches appear on both sides, the paratha is done. Offer while hot.
Pumpkin Paratha #1
Wheat flour 3 cups
Peeled and grated pumpkin pith 2 cups
Ghee 2 tbsps
Coriander leaves 2 tbsps (chopped)
Salt 1 1/2 tsps
Chilli powder 1 tsp
Cumin seeds 1 tsp
Green chilli, 2 minced
Turmeric powder 1/2 tsp
Heat the ghee in a pan. Add the cumin seeds until they splutter, then add the minced chillis. Saute to a light brown. Add the pumpkin pith, salt, turmeric and chilli powder and fry till the pith is soft and cooked. Set aside to cool. Mix in the flour and coriander and make a firm dough using water. Make balls of the dough and roll out into parathas. Shallow fry with oil or ghee till golden brown on both sides. Serve with any curry of your choice. You can also mix thick, chilled curd into the pumpkin pith for an opulent alternative paratha.
Pumpkin Paratha #2
Regular flour 3 cups
Pumpkin, 1-1/2 cups, grated
Cumin powder, 1 tsp
Coriander powder, 1 tsp
Garam masala, 1 tsp
Asofoetida, 1 tsp
Chilli powder, 1 tsp
Salt to taste
Sugar. 1 tsp
Ghee for frying
Mix flour, salt, water and ghee and knead into a soft dough. Set aside for 1/2 hour. Heat oil, add all the spices and fry for a few minutes, then add the pumpkin, salt and sugar and fry for 15 mins. till done. Roll a lemon-sized dough ball, fill with stuffing, seal the edges and carefully roll out into a 5 inches diameter paratha. Grease a non-stick tawa with little oil and cook the paratha on both sides till golden brown.
Thepla
Wheat flour 1 cup
Milk/Curds adequate for kneading
Zeera (fried) 1 tsp
Ajwain (fried) a pinch
Salt to taste
1 tsp Red chilli powder
2 Green chillies, minced
Take wheat flour and add all the ingredients to it. Knead a stiff (puri like) dough using milk/curds. Set aside for 15-20 minutes. Roll out into thin parathas and cook on slow flame till done.
Vegetable Parathas
Finely chopped fenugreek leaves 1 cup
Finely chopped spinach 1 cup
Grated carrot 1 cup
Whole wheat flour 3 cups
Ghee 2 tablespoons
Salt 1 1/4 teaspoons
Sugar 1 teaspoons
Chilli powder 1 teaspoons
Garam masala powder 1/2 teaspoons
Turmeric powder 1/4 teaspoons
Heat oil in a heavy bottom pan. Fry the spinach, fenugreek and carrot. Let the mixture cool. Mix the wheat flour with the other ingredients, and knead into firm dough, using a little water to bind it. Divide into medium-sized balls, and roll out into parathas. Shallow fry on a tawa with a little ghee until golden brown on both sides. Offer hot with curds and pickle.
