Beetroot Paratha

Though cooking is my passion, my blog get back seat when i held up with some other priorities in my family. Now i don't want this to happen regularly and would like to do some pre plan and schedule the post and to treat my blog bit special...Feeling happy about my new discussion and would like to hold on with it. Right now i scheduled one post per week.

Here about this week recipe....I always like to make Parathas, This Beetroot Paratha was in my mind for long and finally i tried my hands on it a month back. It's a colorful, delicious and healthy Paratha, sure your kids will like it.
And mixing beetroot with flour make it more moisture and the Paratha comes so soft and remains soft for longer time so, this is apt for lunch box also.

Ingredients:

Beetroot - 3/4 cup (grated)
Wheat Flour - 1 and 1/2 cup
Jeera - 1 teaspoon
Onion - 1 no. (chopped)
Coriander - 1 tablespoon (chopped)
Chilly powder - 1/2 teaspoon
Garam Masala - 1/4 teaspoon
Oil to toast
Salt to taste

Method:

• In a shallow vessel add Wheat flour, Coriander, Jeera, Chopped onion, Chopped Coriander, Chilly powder, Garam Masala powder and salt.
• Mix all the ingredients well and keep it aside for 30 minutes, so that the beetroot will emit some moisture into the flour.
• Add enough water (take care in quantity of water because the beetroot already emits some water from it) and few teaspoon oil and knead the flour into soft dough.
• Take a small portion from dough and make a ball, roll it into flat round roti.
• If required dust dry flour while rolling.
• Heat a tawa and cook the rolled dough both the side until it is done.
• Serve it with Raita.

Green Peas Paratha | Mutter Paratha | Stuffed Peas Flat Bread

Hello Dearies! looking out for healthy breakfast option try this Green Peas Paratha...I often make Aloo Paratha, this green peas stuffed paratha i am trying and tasting it for first time, It's has a unique taste and very filling.
Try this Paratha with curd and pickle sure, you will fall in love with it...Now a days to my best i am trying to provide step wise picture, which will be helpful to beginners in cooking.

Ingredients:

Oil to temper
Jeera - 1 teaspoon
Onion - 1 big size
Peas - 1 cup
Chilly Powder - 1 teaspoon
Coriander Powder - 1 teaspoon
Salt to taste

For Dough:

Wheat Flour - 2 cup
Water - as required
Oil or ghee - 1 table spoon
Salt to taste

Method:

1. If it is fresh green peas just boil and strain the water and keep it aside.
2. Incase of dried green peas, soak the peas overnight, pressure cook until done (here 2 whistle) drain the water and keep it aside.
3. Chop the onion finely.
4. In a pan heat a oil add, Jeera once it splutter add onions and saute well.

5. Next add the boiled peas, chilly powder, coriander powder and salt.
6. Mash the peas with potato masher or with wooden spatula.
7. It will attain a powdery consistency as in picture, remove from flame and keep it aside.
8. If you are adding lemon add it once you switch off the flame and mix well.

9. Take a dough, made with wheat flour, salt and water. (make it as you do for chappathi).
10. Take a small portion, round it and pat it to circle.
11. Fill the pre prepared peas masala in the dough circle, close the corners and round it to ball shape again.

12. Slightly / Smoothly roll the stuffed dough to round, thick circle by dusting wheat flour.
13. Heat a roti tawa and allow to cook the paratha's on both the side. Sprinkle ghee/oil as required.

Few Optional ingredients you can include with Peas Masala are :

Coriander - handful, finely chopped
Chilly - 1 finely chopped
Garam Masala - 1/2 teaspoon
Lemon juice - 1 teaspoon

I am sure addition of this ingredients will enhance the taste of the stuffing.

Click here to try Sattu Ka Paratha, Bhojpuri Cuisine.

Sattu Ka Paratha

The ultimate aim of starting this blog is to learn a lot of varieties from our bloggers friends....Recently i came across so many Indian state recipes which are healthy and drool worthy....
One of that is Sattu Ka Paratha....I have seen it first in Desi Fiesta  of Majula's Blog, where she has presented it with a great spread of Bhojpuri cuisine, here i am presenting Sattu ka Paratha with addition of onion as variation.
Sattu is Roasted Gram in english and Poddu kadalai / Udacha Kadalai in Tamil.

Here goes the recipe details....

Ingredients:

Dough:
Wheat flour - 2 cup
Ajwain - 1/2 tsp
Salt - as req
Water to knead
Oil  - 4 tsp

Filling:
Roasted gram flour - 1/2 cup
Finely chopped Coriander - 1 tbsp
Finely chopped onion - 1 tbsp
Finely chopped garlic - 2 nos.
Lemon juice - from 1/2 lemon
Salt to taste
Oil - 1 tsp(Optional)


Method:

Knead a Paratha dought and rest it for 1/2 hour.
In the meanwhile mix all the ingredients which is given in the filling list.
Filling will be in the consistency of bread crumbs.
Not to add water to the filling at any case.

Take a portion of dough and make a round shape ball.
Spread it flat slightly and keep the filling in the center and close the ball.
Roll the stuffed ball gently without giving pressure and by dusting wheat flour if required.
Heat a tawa and cook the Paratha with very little oil or Ghee
Flip and cook on both the sides....Cook Parathas with remaining dough n filling in the same way.
Serve it with any Side dish.

Aloo Parantha

Aloo Parantha or Aloo Stuffed Chappathi...
I made dough for chappathi with whole wheat flour alone, no combination of any other flour...
This is a intresting recipe, which i learnt from one of my relative...

It best goes well with pudhin / coriander chutney's or Aam Chunda.

Ingrediants:

Whole wheat flour - 1 cup
Salt to taste
Oil - to temper and kneading dough

Potato Masala:

Potatoes - 2
Jeera  - 1 tsp
Curry leaves - few
Corriander leaves or Methi leaves  - few
Chat masala - 1/4 tsp
Garam masala - 1/4 tsp
Chilly powder - up to your spice level

Boil and mash potatoes (There should not be water in it)...Temper all the ingredints except masala's and add the potatoes and saute..
Now add the masala one by one and required salts...

Method for parantha:

To make a dough knead the wheat flour with salt and water, just 1 tsp of oil is enough at the end of kneading process, which makes the flour not to sticks to your hand.

Now roll the dough and fill the masala and make it to small balls...
dust with flour and knead it to round shape, you should not give pressure while making round, as the filling will get messed.

Now toast the chappathis in hot tawa with ghee sprayed over it...