Posts Tagged ‘stuffed paratha’

Aloo/Potato Paratha

Posted: July 14, 2010 by incidentalcooksuman in Indian Food
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Aloo/Potato Paratha

Aloo paratha is the staple food in every house in india. This stuffed paratha used to be there in my lunch box once in a week. I love to eat this just by rolling it in my hand with some pickle and curd. Sometimes I just eat it like that. I do not know about any body else but I never get bored with this food. So keep making this once in a while.  So, here’s goes the recipe for my version or to be precise my mom’s version of aloo paratha. I hope you make this and treat yourself.

Aloo/Potato Paratha

Aloo/Potato Paratha

Ingredients:

  • 3 cups whole wheat flour, kneaded
  • 2 large potatoes, boiled, peeled and mashed
  • 2 green chillies, de-vined and chopped
  • 1/2 teaspoon ajwain
  • 1/2 teaspoon turmeric powder
  • 2 garlic cloves, chopped and minced
  • 1/2 red onion, chopped
  • 1/4 teaspoon garam masala
  • 1/4 teaspoon red chilli powder
  • 1/4 cup chopped green coriander leaves
  • Salt to taste
  • Oil for greasing paratha

Preparation:

  • Knead dough as you do it to make roti’s and keep it in a fridge for sometime, so that it gets little easier to handle the dough while stuffing.
  • Boil the potatoes in pressure cooker for 2 whistle and let the cooker cool down and then open the lid.
  • Take out the potatoes from the cooker and let it cool down enough for you to handle with hand.
  • Peel it and then mash the same.
  • To the mashed potatoes, add onions, green chillies, red chilli powder, garlic, turmeric powder, ajwain, garam masala powder, salt to taste and coriander leaves.
  • Mix everything well using your hand. Stuffing for aloo paratha is ready.
  • Divide the dough into ball-sized portions and roll between your hands till they are smooth and without cracks.
  • Take this ball sized dough and make a small pouch to fill the stuffing and gently close the pouch by joining all the sides together.
  • Press this stuffed pouch in between your palms to flatten it, so that you can roll it into circle.
  • Heat the griddle and fry the paratha by glazing the oil on the surface of the paratha. Repeat this for the other side of paratha too.
  • The paratha is done when both the side is golden brown or crispy.
  • Serve it with curd and pickles of your choice.
Aloo/Potato Paratha

Aloo/Potato Paratha

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Stuffed Paratha with Cauliflower and Broccoli

Everyone at my house is a big fan of stuffed paratha. Even I like to make this for breakfast so, I don’t have to make any curry or side dish for serving. The most usual stuffed paratha’s at my house are aloo paratha, cauliflower paratha, radish paratha. But this time I had used broccoli and cauliflower for the stuffing and I must say it turned out awesome. I love broccoli in any form and ofcourse it has alot of nutritional values. so, I just find ways to include this veggie in my meal.

Stuffed Paratha with Cauliflower and Broccoli

Stuffed Paratha with Cauliflower and Broccoli

Ingredients:

  • 3 cups whole wheat flour, kneaded
  • 1/2 of  small size cauliflower, grated
  • small broccoli, around 5-6 florets attached, grated
  • 2 green chillies, de-vined and chopped
  • 1/2 teaspoon ajwain
  • 1/4 teaspoon garam masala
  • 1/4 teaspoon red chilli powder
  • Salt to taste
  • Oil for greasing paratha

Preparation:

  • Knead dough as you do it to make roti’s and keep it in a fridge for sometime, so that it gets little easier to handle the dough while stuffing.
  • Take the cauliflower and grate it gently, after grating salt the grated cauliflower enough so that it releases all the moistures from it and leave it for 10 minutes, after 10 mintues take some of the grated cauliflower in your hand make a fist and press hard to release all the moisture and you should have almost dry grated cauliflower. Repeat this to complete the rest of the grated cauliflower.
  • Follow the same procedure for broccoli.
  • I always prepare till here the night before i have to make it and keep it in the fridge.
  • Now to the almost dried/less moistured grated cauliflower and broccoli, add chopped green chillies, ajwain, red chilli powder and garam masala, mix it well and you have stuffing ready for the paratha. You don’t need to salt the stuffing anymore.
  • Divide the dough into ball-sized portions and roll between your hands till they are smooth and without cracks.
  • Take this ball sized dough and make a small pouch to fill the stuffing and gently close the pouch by joining all the sides together.
  • Press this stuffed pouch in between your palms to flatten it, so that you can roll it into circle.
  • Heat the griddle and fry the paratha by glazing the oil on the surface of the paratha. Repeat this for the other side of paratha too.
  • The paratha is done when both the side is golden brown or crispy.
  • Serve it with curd and pickles of your choice.
Stuffed Paratha with Cauliflower and Broccoli

Stuffed Paratha with Cauliflower and Broccoli

Gobi ka Paratha

Posted: April 29, 2010 by incidentalcooksuman in Indian Food
Tags: , , ,

Gobi/Cauliflower ka Paratha

Stuffed paratha’s are the easiet breakfast to prepare in the morning for entertaining or for visiting guests at home.I usually go with Aloo paratha or Gobi paratha, and you can serve it with yogurt and pickles of your choice. Even my 15 month old son loves to have paratha sometimes ofcourse if he is in a mood to eat.

Gobi ka paratha

Gobi ka paratha

INGREDIENTS:
3 cups whole wheat flour, kneaded
1 small size cauliflower, grated
2 green chillies, de-vined and chopped
1/2 cup green corainder leaves
1 teaspoon ajwain
1/4 teaspoon garam masala
salt to taste
PREPARATION:

Knead dough as you do it to make roti’s and keep it in a fridge for sometime, so that it gets little easier to handle the dough while stuffing.

Take the cauliflower and grate it gently, after grating salt the grated cauliflower enough so that it releases all the moistures from it and leave it for 10 minutes, after 10 mintues take some of the grated cauliflower in your hand make a fist and press hard to release all the moisture and you should have almost dry grated cauliflower. Repeat this to complete the rest of the grated cauliflower. I always prepare till here the night before i have to make it and keep it in the fridge.

Now to the almost dried/less moistured grated cauliflower, add chopped green chillies, coriander leaves, ajwain and garam masala, mix it well and you have stuffing ready for the paratha. You don’t need to salt the stuffing anymore.

Divide the dough into ball-sized portions and roll between your hands till they are smooth and without cracks.

Take this ball sized dough and make a small pouch to fill the stuffing and gently close the pouch by joining all the sides together.

Press this stuffed pouch in between your palms to flatten it, so that you can roll it into circle.

Heat the griddle and fry the paratha by glazing the oil on the surface of the paratha. Repeat this for the other side of paratha too.

The paratha is done when both the side is golden brown or crispy.

Serve it with curd and pickles of your choice.