Tofu mutter paratha

Posted on July 16, 2009. Filed under: Rotis/paratha/puri | Tags: , |

Preparation time: 15 minutes. Cooking time: 35 minutes. Makes 6 parathas.

For the dough
½ cup whole wheat flour (gehun ka atta)
2 tbsp soya flour
Salt to taste

For the stuffing
1 tsp soya oil
½ tsp cumin seeds (jeera)
½ cup boiled and crushed fresh green peas
1 tsp ginger-green chilli paste
1/3 cup grated tofu (soya paneer)
¾ tsp sugar
1 tsp amchur (dry mango powder)
½ tsp garam masala
2 tbsp finely chopped coriander (dhania)
Salt to taste

Other ingredients
¼ tsp soya oil for kneading
Whole wheat flour (gehun ka atta) for roling
1 tbsp soya oil for cooking

For the dough
1.Combine all the ingredients in a bowl and knead into a soft dough using enough water.
2.Knead again using oil and divide into 6 equal portions and keep aside.

For the stuffing
1.Heat the oil in a non-stick kadai, add the cumin seeds and sauté till the seeds crackle, add the green peas and sauté for 10 minutes, stirring continuously.
2.Add the ginger-green chilli paste, tofu, sugar, amchur, garam masala, coriander and salt and mix well.
3.Cook for another 5 to 7 minutes or till the mixture becomes dry.
4.Divide the mixture into 6 equal portions and keep aside.

How to proceed
1.Roll out one portion of the dough into a 75 mm. (3″) diameter circle using a little four.
2.Place a portion of the stuffing in the centre and fold the edges of the dough over the stuffing.
3.Pinch the edges together to seal the stuffing in.
4.Flatten the dough and roll out again into a 125 mm. (5″) diameter circle.
5.Heat a non stick pan and cook each paratha over a medium flame using ½ tsp oil till it is golden brown in colour on both sides.
6.Repeat with the remaining dough and stuffing to make 5 more parathas and serve hot.

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Jeera paratha

Posted on July 9, 2009. Filed under: Rotis/paratha/puri | Tags: , |

Ingredients
300g/11oz chapati flour (or a half and half mixture of sifted wholemeal flour and plain white flour)
4g/¾tsp salt
1 tsp cumin seeds
2 tsp green chillies, very finely chopped
2 tbsp fresh coriander, very finely chopped
2 tbsp olive or groundnut oil
250ml/8fl oz water
1 tsp fresh root ginger, very finely grated
50-75g/2-3oz melted butter or ghee
freshly ground black pepper

Method
1. Combine the flour, salt, black pepper, cumin seeds, chillies and coriander in a large bowl and drizzle the oil over the top. Rub the oil and seasonings into the flour with your fingers.
2. Put the water in a cup and stir in the ginger. Slowly add enough water to the flour mixture to make a soft but manageable dough, mixing and kneading as you do so – you will need anything from 175ml/6fl oz to all of the gingery water. Knead the dough – either in the bowl or on a work surface – for about 10 minutes, until smooth.
3. Put the dough in a bowl and cover with clingfilm or a damp tea-towel. Set aside for 30 minutes, then knead the dough again and divide it into 8 balls. Flatten each ball slightly to make a patty.
4. Set an Indian tava, cast-iron griddle or cast-iron frying pan on a medium-high heat. Give it time to get very hot. Meanwhile, dust your work surface and rolling pin with flour. Roll out one dough patty into a 15cm/6in round. Drizzle 1 tsp of the melted butter or ghee over the surface and spread it evenly with the back of a teaspoon.
5. Fold one end of the round over itself in such a way that a third of the round is still uncovered. Then fold the uncovered end over the rest to form a triangle of sorts. Drizzle ½ tsp of melted butter or ghee over the rectangle and spread it out with the back of the spoon.
6. Fold this rectangle over itself in such a way that a third is left exposed. Now fold the third over the rest to make a small square. Roll out this square to a much larger one, about 14-15cm/5½-6in on each side. You may need to dust it with flour now and then.
7. Lift up the parantha and slap it into the centre of the hot pan. Cook for 30 seconds until the dough turns white on top and light brown spots appear on the bottom.
8. Spread 1 tsp of melted butter or ghee over the top of the parantha and turn it over. Cook it for another 15 seconds. Turn the parantha 4 more times, every 15 seconds, without adding any more melted butter or ghee. The parantha is done when it has light brown spots, is slightly crisp on the outside and soft (but cooked through) on the inside. Make the remaining paranthas in the same way.

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Methi aloo paratha

Posted on June 10, 2009. Filed under: Rotis/paratha/puri | Tags: , |

Preparation Time : 10 mins.
Cooking Time : 20 mins.

Makes 5 parathas.

For the dough
1 cup whole wheat flour (gehun ka atta)
1 tsp oil
salt to taste
For the methi aloo stuffing
1 cup finely chopped fenugreek (methi) leaves
1 cup boiled and mashed potatoes
½ tsp cumin seeds (jeera)
2 tsp gingergreen chilli paste
¼ tsp turmeric powder (haldi)
1 tsp coriander (dhania) powder
2 tsp chaat masala
2 tbsp oil
salt to taste
Other ingredients
whole wheat flour (gehun ka atta) for rolling
oil for cooking
For the dough
1. Combine all the ingredients and knead into a soft, smooth dough using enough water.
2. Divide the dough into 5 equal portions. Keep aside.
For the methi aloo stuffing
1. Heat the oil in a pan and add the cumin seeds. When the seeds crackle, add the fenugreek leaves and sauté for 2 to 3 minutes.
2. Add the ginger-green chilli paste, turmeric powder, coriander powder, chaat masala and salt and mix well.
3. Add the potatoes and sauté for another 2 to 3 minutes.
4. Cool completely and divide the stuffing into 5 equal portions.
How to proceed
1. Roll out one portion of the dough into a circle of 75 mm. (3″) diameter using whole wheat flour for rolling.
2. Place one portion of the methi alu stuffing in the centre of the circle.
3. Bring together all the sides in the centre and seal tightly.
4. Roll out again into a circle of 150 mm. (6″) in diameter, using whole wheat flour for dusting.
5. Cook on a hot tava (griddle), using a little oil, until both sides are golden brown.
6. Repeat with the remaining dough and stuffing to make 4 more parathas.
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Double decker paratha (low calorie)

Posted on June 10, 2009. Filed under: Rotis/paratha/puri | Tags: , |

A surprisingly low calorie version of the usually fattening paratha! Carrots abound in vitamin A, which nourishes the lining of the eyes, while the green peas add fibre and help to control blood sugar levels.

Cooking Time : 30 mins.
Preparation Time : 20 mins.

Makes 4.

Ingredients
12 whole wheat chapattis
For the carrot stuffing
½ cup grated carrots
1 teaspoon cumin seed (jeera)
½ teaspoon finely chopped green chillies
1 teaspoon lemon juice
½ teaspoon oil
Salt to taste
For the green peas stuffing
1½ cups boiled and mashed green peas
1 teaspoon cumin seeds (jeera)
1 teaspoon finely chopped green chillies
1 tablespoon chopped coriander
½ teaspoon oil
Salt to taste
Other ingredients
2 teaspoons oil for cooking
For the carrot stuffing
1. Heat the oil in a non-stick pan and fry the cumin seeds until they crackle.
2. Add the carrots, green chillies, lemon juice and salt and mix well.
3. Cover and cook for 2 minutes. Keep aside.
For the green peas stuffing
1. Heat the oil in a non-stick pan and fry the cumin seeds until they crackle.
2. Add the green chillies, coriander and salt and cook for 1 minute.
3. Add the green peas and cook for another minute. Keep aside.
How to proceed
1. Spread 1 tablespoon of the carrot stuffing on one chapatti and cover with another chapatti. Then spread 1 tablespoon of the green peas stuffing, place another chapatti on the top and press firmly to seal the edges.
2. Cook the resultant double decker parathas on a tava (griddle) on both sides, using a little oil.
3. Repeat with the remaining chapattis and stuffing to make 3 more parathas.
4. Serve hot.
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ORIENTAL STYLE STIR-FRIED VEGETABLE PARATHAS

Posted on June 10, 2009. Filed under: Rotis/paratha/puri | Tags: , |

A novel type of paratha, stuffed with Chinese stir-fried vegetables.

Cooking Time : 20 min.
Preparation Time : 45 min.

Makes 12 parathas.

For the dough
3 teacups plain flour (maida)
1 tablespoon oil
1/2 teaspoon salt
For the stuffing
2 onions, sliced
2 teacups shredded cabbage
1 teacup bean sprouts
1 teacup carrots, coarsely grated
1/2 teaspoon soya sauce
1/2 teaspoon sugar
salt to taste
a pinch Ajiomoto powder (optional)
2 tablespoons oil
For the dough mixture
1. Mix the plain flour, oil and salt. Add a little warm water to make a soft dough.
2. Knead the dough very well for a few minutes. Leave aside for 1/2 hour.
For the stuffing
1. Heat the oil, add the vegetables, Ajinomoto powder and onions and cook for 3 to 4 minutes.
2. Add the soya sauce, sugar and salt. Mix well and cool.
How to proceed
1. Divide the dough into 12 parts and roll out very thinly.
2. Put 2 to 3 tablespoons of the stuffing in the centre of each paratha and lightly fold on all the sides.
3. Put the paratha on a tava (griddle) with the open edges at the bottom. Cook for a few minutes, turn over on the other side and cook again until crisp.
4. Repeat for the remaining parathas.
5. Serve hot with chilli garlic sauce.
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Subzi paratha

Posted on June 10, 2009. Filed under: Rotis/paratha/puri | Tags: , |

An ideal breakfast dish.

Cooking Time : 20 min.
Preparation Time : 15 min.

Makes 12 parathas.

For the dough
1 1/2 teacups plain flour (maida)
1 1/2 teacups wheat flour (gehun ka atta)
1 teaspoon melted butter or ghee
a little milk
For the stuffing
2 teacups finely chopped boiled vegetables (cabbage, cauliflower, green peas, french peas, capsicum)
2 potatoes, boiled and mashed lightly
1 onion, chopped
2 green chillies, chopped
1/2 teaspoon chilli powder
2 pinches garam masala
2 tablespoons chopped coriander
2 tablespoons ghee
salt to taste
For the dough
1. Mix the plain flour, wheat flour, salt and butter. Add enough milk to make a soft dough.
2. Knead the dough very well and keep aside for 15 minutes.
3. Divide the dough into 12 equal parts and roll out into rounds with the help of a little flour.
4. Cook each round very lightly on a tava and keep in a folded wet napkin.
For the stuffing
1. Heat the ghee, add the onion and cook until soft.
2. Add the vegetables, potatoes, green chillies, chilli powder, garam masala, chopped coriander and salt and cook for 1 or 2 minutes.
3. Remove and cool.
How to Proceed
1. Put 2 tablespoons of the stuffing in the centre of each dough round and fold like an envelope from all corners.
2. Put the round on a tava (griddle) with the open edges at the bottom. Cook for a few minutes, turn over on the other side and cook again until crisp.
3. Repeat for the remaining rounds.
4. Serve hot with curds.
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Gobhi ke parathe

Posted on June 10, 2009. Filed under: Rotis/paratha/puri | Tags: , , |

A good combination of roti and cauliflower cooked together and lightly spiced.

Cooking Time : 15 min.
Preparation Time : 30 min.

Makes 6 parathas.

For the stuffing
1/2 kg. cauliflower
1/4 teaspoon turmeric powder
1/2 teaspoon chilli powder
1/2 teaspoon black pepper powder
1/2 teaspoon coriandercumin seed (dhana-jeera) powder
2 teaspoons pomegranate seeds, powdered
2 tablespoons chopped coriander
2 green chillies, chopped
1 tablespoon ghee
salt to taste
For the dough
1 1/2 teacups plain flour (maida)
1 1/2 teacups wheat flour (gehun ka atta)
1/2 teaspoon salt
1 teaspoon melted butter or ghee
a little milk
For the stuffing
1. Cut the cauliflower into small pieces. Discard the lower hard stalks.
2. Heat the ghee in a tava, add the cauliflower, turmeric powder and salt. Sprinkle very little water and cook on a slow flame until the cauliflower is soft.
3. Add the chilli, black pepper, coriander-cumin seed and pomegranate powders.
4. Mix very well, cook for 1 minute and remove from the fire.
5. Cool and mash thoroughly. Add the coriander and green chillies and mix well.
For the dough
1. Mix the plain flour, wheat flour, salt and butter. Add enough milk to make a soft dough.
2. Knead the dough very well and keep aside for 15 minutes.
3. Divide the dough into 12 equal parts and roll out into rounds with the help of a little flour.
4. Cook each round very lightly on a tava and keep in folded wet napkin.
How to proceed
1. When you want to serve, take one roti, spread a little stuffing, put another roti on top and press, particulary around the edges.
2. Cook on a tava on both sides using ghee or oil until crisp.
3. Serve hot.
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Mixed vegetable paratha

Posted on June 10, 2009. Filed under: Rotis/paratha/puri | Tags: , |

Wholesome stuffed parathas.

Cooking Time : 20 min.
Preparation Time : 20 min.

Makes 10 to 12 parathas.

For the stuffing
2 teacups finely chopped mixed vegetables (french beans, carrots, cauliflower, green peas)
3 to 4 finely chopped spring onions
1 small boiled potato
2 tablespoons chopped coriander
2 chopped green chillies
a pinch Ajinomoto powder
1 teaspoon chilli powder
1 tablespoon oil
salt to taste
For the dough
1 teacup plain flour (maida)
1 teacup whole wheat flour
2 teaspoons oil
1/2 teaspoon salt
For cooking
ghee
For the stuffing
1. Heat the oil and fry the mixed vegetables, and spring onions on a very high flame for 1 minute.
2. Add the Ajinomoto powder and cook for a further 3 to 4 minutes.
3. Add the potato, coriander, green chillies, chilli powder and salt and mix well.
For the dough
1. Mix all the ingredients and add water to make a soft dough.
2. Divide the dough into 10 to 12 portions. Roll out thinly.
How to proceed
1. Put 1 tablespoon of the stuffing in the centre of each dough round. Make an envelope by folding all the sides over the vegetables. Cook on a tawa (griddle) with ghee until crisp on both sides.
2. Repeat for the remaining dough rounds and stuffing
3. Serve hot.
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Mooli ke parathe

Posted on June 10, 2009. Filed under: Rotis/paratha/puri | Tags: , |

This traditional Gujarati delicacy has a shelf life of about 5 days even at room temperature.

Cooking Time : 25 mins.
Preparation Time : 5 mins.

Makes 15 parathas.

Ingredients
2 cups whole wheat flour (gehun ka atta)
¾ cup white radish (mooli), grated
¼ cup radish (mooli) leaves, finely chopped
¾ cup fresh low fat curds (yoghurt)
½ teaspoon turmeric powder (haldi)
1½ teaspoons chilli powder
1 teaspoon oil
salt to taste
Other ingredients
2½ tablespoons oil for cooking
For serving
parsley yoghurt spread
Method
1. Mix all the ingredients and knead into a soft dough, adding a little water if required.
2. Divide the dough into 15 equal portions.
3. Roll out each portion thinly into a 125 mm. (5″) diameter circle.
4. Cook each paratha on both sides on a non-stick pan, smearing a little oil on each side, until brown spots appear on the surface.
5. Serve hot or cold with parsley yoghurt spread.
Tips
VARIATION : METHI PARATHAS
You can use chopped fenugreek (methi) leaves instead of radish for the above recipe.
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Stuffed curry paratha

Posted on June 10, 2009. Filed under: Rotis/paratha/puri | Tags: , |

A classic satiating breakfast which makes use of any left-over subzi in your refrigerator. You can even knead the dough the previous day for mornings that know will be busy.

Cooking Time : 20 mins.
Preparation Time : 15 mins.

Makes 6 parathas.

Ingredients
1 cup of any left-over sukhi subzi
3 teaspoons oil to cook
For the dough
2 cups wheat flour (gehun ka atta)
¼ cup low fat milk
salt to taste
For serving
low fat curds
For the dough
1. Mix all the ingredients required for the dough and add enough water to make a soft dough.
2. Knead the dough very well and keep aside for 15 minutes.
3. Divide the dough into 6 equal parts and roll out into rounds with the help of a little flour.
4. Cook each round very lightly on a non-stick pan and keep in a folded wet napkin.
How to Proceed
1. Put 2 tablespoons of the stuffing in the centre of each round and fold like an envelope from all corners.
2. Put the envelope on a non-stick pan with the open edges at the bottom. Cook for a few minutes using a little oil, turn over on the other side and cook again until crisp.
3. Repeat with the remaining rounds to make 5 more parathas.
4. Serve hot with low fat curds.
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