I made these simple spice parathas today for dinner. They are very easy to make and taste yum.


Ingredients
2.5 Cup Wheat Flour
1 Spoon Maida
1/2 Spoon Jeera
1 Spoon Jeera Powder
1/4 Spoon Coriander Powder
1 Spoon Red Chilli Powder
1/4 Spoon Turmeric Powder
Salt to taste
Oil

Method

• In a plate mix in maida, wheat flour, jeera, jeera powder, coriander powder, red chilli powder, turmeric powder and salt to taste.
• Add in 2 spoon of oil and mix well.
• Add water and knead the dough. Sprinkle 1 spoon of oil and knead again. Keep aside for at-least 30 minutes.
• Make lemon sized balls and roll the 3 fold parathas and cook them on the tawa, sprinkling oil.

Notes
The turmeric gives them awesome yellowish tinge and they look awesome. I also cooked them with very few drops of oil and that helped in retaining the yellow tinge
Maida helps getting crisp parathas.

To all the blogger readers Happy New year. After rejuvenating holidays this is my first post of the new year. Well I had made these parathas the day Ajoy came from India but its today I finally get to post the recipe. The parathas are very simple easy, using whatever I had in fridge but the end product was very tasty.


Ingredients
2 Cup Corn
2 Cup Wheat Flour
Handful of Coriander Leaves
5 Garlic Cloves
2 Green Chillies
1/2 Lemon
Chaat Masala
Salt to taste
Ghee
Oil

Method

• Add in a spoon of oil in the wheat flour. Add water and knead the soft dough. Keep it aside.
• Microwave the corn for two minutes.
• In a mixie add in garlic, coriander, green chillies, corn, lemon juice and salt and make a smooth paste.
• Make lemon sized dough balls and roll two rotis.
• On one roti, spread the corn-coriander paste, roll over the second roti and close the sides.
• On hot tawa, cook it over medium flame with ghee and oil.
• Sprinkle a pinch of chaat masala on top and serve with pickle and cold curd

Notes
I microwaved the corns instead of boiling them as its quick and easy but if you don't have microwave you can always boil them with water and then let the water drain out.

The day I got dabeli masala from India, i had been meaning to try something like this.. I thought it might be nice change to normal aalu paratha or aalu sabji. Finally today when i had no other vegetable at home i decided to try this one.. Came out really well.


Ingredients
10 Spoon Wheat Flour
1 Potato
1/2 Spoon Kachhi Dabeli Masala
1/4 Spoon Red Chilli Powder
1/2 Spoon Tamarind
1 Spoon Peanut Powder
1/2 Spoon Raisins
Handful of Corriander Leaves
Salt to taste
Oil

Method

• Mix in wheat flour, salt and a spoon of oil.
• Mix water and knead dough for paratha. Keep aside
• Pressure cook the potato and let it cool down
• Soak tamarind in 2 spoon of water.
• Grate the potato and mix it with dabeli masala, red chilli powder, peanut powder, tamarind water and salt to taste
• Add in chopped corriander leaves and raisins.
• Make 5 balls out of wheat dough and 5 balls from the potato mixture.
• Make a cup shape from wheat ball and stuff in potato ball. Close the wheat cover completely.
• Roll the parathas and cook on tawa til well done on both sides.

Notes
Make sure to cook potatoes really well so that they are soft and can be mashed to the paste.

Yet another attempt to make Ajoy eat Spinach without making faces ;-) Well to be honest though he doesn't like it he doesn't make faces, its me who does that :) :) Here I tried to combine his well known affinity towards paratha yet trying to be different by making it as stuffing.


Ingredients
3 Cups Wheat Flour
6 Cup Spinach Leaves
2 Potatoes
1/2 Spoon Jeera
1/4 Spoon Mustard Seeds
A Pinch of Asafoetida
1 Spoon Red Chilli Powder
1/2 Spoon Garam Masala
Salt to taste
Oil
Ghee

Method

• In a plate, mix wheat flour, a spoonful of oil and salt.
• Add water and knead a soft dough. Keep aside for 30-40 minutes
• Pressure cook the potatoes and keep them aside
• In a pan heat a spoonful of oil and let jeera and mustard splutter in it.
• Add Asafoetida and then spinach
• Keep stirring and after it leaves water from it add red chilli powder, garam masala and salt to taste
• Cook with constant stirring till water evaporates. Keep aside for cooling
• In a mixie, grind the spinach and then mix it with the grated potatoes.
• Prepare the balls of small lemon size out of this mixture
• Make same size balls from the dough and prepare the cup shape.
• Stuff the spinach ball in the cup shape dough and close the ball. Roll the paratha
• On medium flame, heat the tawa and cook the paratha from both sides till brown. Spread few drops of oil while its cooking.
• When completely done apply few drops of ghee and serve with pickle and/or curd

Notes
I didnt want to use lots of masalas or corriander(my another trick to make ajoy like the disk;-)) so that I can still retain a bit of spinach taste. Instead I used potatoes that helped in reducing the intensity of the spinach taste :)

These days I end up making parathas too often. Simple reason being, then you dont need to cook other 3-4 items and also ajoy loves parathas. So its good for me too and for him too.. especially on busy weekdays. So here is something I came up with Brinjal. I had tried this lot of times but I think yesterday was the best one with perfect combinations :) Hence its finally making its way out here :)


Ingredients
1 Medium Sized Brinjal
2 Cup Wheat Flour
1 Spoon Red Chilli Powder
1/4 Spoon Turmeric Powder
1/4 Spoon Jeera Powder
1/4 Spoon Corriander Powder
2-3 Spoon Corriander Leaves
Salt to taste
Oil

Method

• Broil the brinjal in the oven at 500F for 25minutes. Let it cool down
• Remove the cover and smash the brinjal.
• Add red chilli powder, turmeric powder, jeera powder, corriander powder, finely chopped corriander leaves and salt to taste.
• Add wheat flour and make the dough out of it.
• Apply a spoon of oil and knead well and keep aside for 20-30 minutes.
• Make lemon sized balls and roll the 3 fold parathas and cook them on the tawa.
• Serve hot with curd and pickle

Notes
You can roast the brinjal the way we do it for Bharata on the stove. Or you can bake them in the oven but I found that broiling functionality in ovens here is much better than baking when you need the item to be cooked without it oozing out its juices. The last few times I baked the brinjal it oozed lot of juice and then I had to add too much of wheat flour and the parathas lacked the brinjal taste in them.

I was thinking about something new yet simple for dinner yesterday. I thought of parathas as ajoy loves it.. But then I didnt want to cook something that we always eat.. So came up with this idea. Turned quite nice.


Ingredients
1.5 Potato
2 Cup Grated Carrots
2.5 Cup Wheat Flour
1 Spoon Red Chilli Powder
3/4 Spoon Corriander Powder
1/4 Spoon Carom Seeds
1/2 Lemon
Salt to taste
Oil
Ghee

Method

• Mix wheat flour, salt to taste and 2 spoons of oil.
• Add water to it and make the dough. It shouldnt be too loose or too tight.
• Add another couple of spoon of oil and knead well and keep aside for half an hour atleast.
• Cook potatoes in the pressure cooker and let them cool
• Mash the potatoes and mix with carrots
• Add red chilli powder, salt, corriander powder, carom seeds and lemon juice. Mix well.
• Prepare the balls of small lemon size out of this mixture
• Make same size balls from the dough and prepare the cup shape.
• Stuff the carrot ball in the cup shape dough and close the ball. Roll the paratha
• On medium flame, heat the tawa and cook the paratha from both sides till brown. Spread few drops of oil while its cooking.
• When completely done apply few drops of ghee and serve with pickle and/or curd

Notes
I prefer to use only few drops of ghee at the end of cooking of paratha but if you like you can fry them in ghee itself.

We bought Mulis for the first time at our house in hyderabad :) We both don't like muli at all.. So there was no way we could take it as vegetable.. So I ended up cooking parathas :)


Ingredients
2 Mulis
7 Spoonful Heaps of Wheat Flour
3-4 Green Chillies
1 spoon Ginger Garlic paste
A pinch of Red Chilli powder
1 spoon Corriander powder
Handfull of Corriander leaves
Salt to taste
Oil
Ghee

Method

• Add a little oil in wheat flour and knead well to prepare the dough. Keep aside for half an hour
• Grate the mulis
• Heat little oil in a pan
• Add the ginger garlic paste, green chillies (finely chopped), corriander powder, red chilli powder to it
• Add the grated mulis and fry till mixture is golden brown
• Add finely chopped corriander leaves and salt to taste and keep aside.
• Make small balls out of this muli mixture
• From the kneaded dough, take the dough that one normally takes for roti, roll it to puri size.
• Add the muli ball on top of it and fold all sides of the puri to make a square shape
• Roll the parathas delicately maintaining the square shape and fry with ghee on tawa

Notes
Add very very little oil while frying muli mixture as otherwise the mixture will turn out too oily.
Also just for a change i prepared the parathas of square shape. one can always stuff the ball of muli inside dough and prepare the parathas like one prepares aalu paratha

Whenever I want to prepare something quickly the first choice that comes to my mind is Parathas.. Its easy and quick to prepare and yet tastes so delicious.. Moreover ajoy loves parathas.. So when i had to cook a quick dinner yesterday and when i had nothing but only aalu left for paratha I prepared this one.


Ingredients
2 Potatoes
7 Spoon Heaps of Wheat Flour
1/4 spoon garlic paste
3-4 Green Chillies
A pinch of Jeera Powder
1 spoon Amachur Powder
Salt to taste
Oil
Ghee

Method

• Add a little oil in wheat flour and knead well to prepare the dough. Keep aside for half an hour
• Cook the potatoes in a cooker
• Peel off the skin from potatoes and grate them
• Grind green chillies, garlic paste in a mixer to fine paste
• Mix the grinded paste, amchur powder, jeera powder and salt to taste with the gratetd potatoes
• Make small balls out of this potato mixture
• From the kneaded dough, make small balls, press them and stuff the potato ball inside them and make big balls
• Roll the parathas delicately and fry with ghee on tawa

Notes
While grating potato, apply little oil to grater so that potatoes don't stick to the grater

It was long time since i tried something new in paratha. So when yesterday i was looking out for some dish which can take corn or pudina i came across the corn paratha recipy.. I modified it to what i felt like my taste :D and here is the output.


Ingredients
1 cup Corn
1 cup Wheat flour
1/8 cup maida
1 Potato
4 Green chillies
1/4 spoon Turmeric powder
1/4 spoon ginger paste
1/4 spoon Sugar
2 spoon Corn flour
1 cup Corriander leaves
1/4 cup Pudina leaves
1 spoon Chaat masala
Salt to taste
Oil

Method

• Mix maida, wheat flour and 1 spoon oil and make a dough for paratha. Keep aside for a while
• Grind the corn to coarse paste
• Cook the potato in the cooker
• Heat around 3-4 spoon of oil in a pan
• Add grinded green chillies, turmeric powder and ginger paste and saute
• Add salt, sugar and corn flour and cook for a while. Keep aside
• When corn flour mixture cools down, mix grinded corn, grated cooked potato, finely chopped corriander leaves, finely chopped pudina leaves and chaat masala
• Take 2 balls for making paratha, and roll each of them only till cup size
• Add the ball of above corn mixture between these two rotis and stick the sides by pressing well
• Now roll this thick cup sized roti slowly to get the paratha
• Cook the paratha on tawa, applying little oil

Notes
While cooking this paratha i didn't apply oil first to the tawa and cooked it on both sides partially. After this i sprinkled little oil. This made the paratha very light.
Recipe where i had read also mentioned to add 1/4 cup dried coconut to the corn mixture. But i didn't have dried coconut at home nor did it looked like my taste. But if you like you can try that as well

Ajoy bought 2 papayas the other day for eating.. They looked little unripped to him but even after 5-6 days when it didn't ripe i decided to try some cooking experiments on it. So this one is the result of experiment on one of them. Another one is yet waiting for its turn :)


Ingredients
1 raw papaya
3 spoon sugar
1 spoon red chilli powder
10 spoon heaps of wheat flour
A handfull of corriander leaves
Salt to taste
Oil

Method

• Peel off the papaya and grate it
• Heat little oil in a pan and add grated papaya
• Cook for around 6-7 minutes and then add sugar and chilli powder
• Cook for some more time till papaya is done
• Let the mixture cool down
• Add wheat flour and finely chopped corriander leaves and form the dough for paratha
• Keep aside for half an hour
• Roll parathas and cook on tawa with oil or ghee

Notes
These parathas are sweet parathas and red chilli powder is just to give little flavour

When we had gone to pune this time, Ma had cooked nice muttor stuffed puris, I thought of preparing them, but it looks little delicate affair for a weekday so i thought of preparing muttor paratha first :) But I am surely going to try muttor stuffed puris one day :)


Ingredients
2 cup muttor
1/2 spoon garlic paste
1/2 spoon ginger paste
5 green chillies
6 spoon heaps of Wheat flour
Salt to taste
Oil/Ghee

Method

• Grind the mutor in a mixie without adding water in it to get a coarse mixture
• Heat little oil in a pan
• Add finely chopped chillies, ginger paste, garlic paste and cook for a while
• Add the coarse mixture of the muttor and salt and cook it for some time
• Keep aside this miture for it to cool down
• Make dough of wheat flour adding a spoon of oil and keep aside for half an hour
• Make small ball of dough and press it with both hands to form a cup shape
• Add the muttor mixture to it and close the cup to form a ball
• Roll paratha out of this ball
• Cook it on tawa on medium heat with oil and little ghee

Notes
You can optionally add little maida to the wheat flour

This one is the another item we had from the bottle gourd we had got. The parathas were amazing and tasted good..


Ingredients
2 cups grated Bottle Gourd
Wheat flour(around 6-7 spoon heaps)
1 cup corriander leaves
2 spoon fresh cream (malai)
1 spoon garlic ginger paste
1 spoon turmeric powder
2 spoon red chilli powder
Salt
Oil

Method

• Cook grated bottole gourd in cooker without mixing water with it
• Grind cooked bottle gourd, ginger garlic paste and turmeric powder
• Mix finely chopped corriander leaves, red chilli powder, salt to taste, fresh cream and a spoon of oil
• Add wheat flour that the mixture can take to form the dough for parathas
• Keep aside the dough for around half an hour
• Roll parathas and heat on tawa on medium heat

Notes
You can optionally add around half cup of finely chopped methi leaves as well

This time when I got fresh cauliflower in Fresh i decided to try out this recipe.. It turned out really nice and different flavour..


Ingredients
6 spoon heaps wheat flour
1 Cauliflower
1 small onion
1 spoon jeera
1 spoon red chilli powder
1/4 spoon turmeric powder
1 spoon amchur powder
Oil/Ghee
Salt

Method

• Make dough just like we prepare normal rotis
• Grate the cauliflower and onion
• Mix it with salt and keep it aside for 10-15 min
• Mixture would be watery, separate water from the mixture
• Mix jeera, red chilli powder, turmeric powder, amchur powder to form the filling
• Make round balls of dough and press and form cup kind of shape
• Add filling to the cups and close them to form ball
• Roll parathas out of it
• Fry on low flame on tawa with abdundant ghee/oil

Notes
If the flower is not fresh you might want to cook the filling in a pan on heat, but fresh flower gets cooked well if paratha is fried on low flame.
You might want to add one cooked and grated potato to the mixture to get alu gobi paratha.
I fried paratha on one side with oil and one side with ghee, that gives nice aroma and taste

Last sunday when I prepared cutlet I decided to try out pudina chutney.. I asked ajoy if he can get pudina.. And when I just needed around 3-4 spoons of pudina he came back home with 3 gaddis :) So we had kind of pudina festival at home. The best dish out of it was pudina paratha..


Ingredients
4 spoon chopped Pudina
1 spoon chopped corriander leaves
5 spoon heaps wheat flour
1 and 1/2 spoon besan
1 tea spoon red chilli powder
1/2 tea spoon Jeera powder
1/2 tea spoon corriander powder
Salt
Oil/Ghee

Method

• Mix all ingredients except oil.
• Add 2 spoon of oil
• Make dough of this mixture using water.
• Keep aside for 30 min
• Roll parathas with 3 folds..
• Cook on hot tava and serve with butter, pickle and curd

Notes
With corriander leaves parathas become more tasty but if you like pudina a lot then you can skip corriander leaves.
I cook parathas with oil and put little ghee when its half done. That way taste of ghee mixes with partha and it tastes better.

Last week I had tried Paneer paratha and it tasted awesome. Here is the recipe for the same...


Ingredients
200g Paneer
1 Spoon Chilli Powder
1 Spoon Cumin Powder
1 Spoon Corriander Powder
1 Spoon Amachur Powder
5 Spoon Heaps Wheat Flour
Salt
Oil

Method

• Make dough of wheat flour just like one prepares for any other rotis/parathas
• Grate the paneer
• Mix it with chilli Powder, corriander powder, amchur powder, cumin powder and salt to taste.
• Make 2 medium sized roti
• Spread the prepared mixture of paneer on one of them
• Put the other roti on to the mixture
• Close the ends of paratha by touching bottom roti ends with wet fingers and then pressing the end of the rotis. That would seal the paratha.
• You may want to roll the paratha little to get it even.
• Fry the paratha on preheated tawa with butter or oil

Notes
If salt is added to the mixture and kept for too long mixture might turn out watery, so always prepare mixture just before starting to roll rotis.