CABBAGE ONION PANEER PARATHA

Ingredients:
For the dough:
3 C Wholewheat flour
1 Tbsp canola oil
1 tsp salt , and water to knead a dough
For stuffing: 2 C Cabbage, finely grated
1/2 C Paneer(cottage cheese),grated (optional)
1/2 C Scallions/Onions, finely chopped
1 Tbsp coriander, finely chopped
1 Tbsp Mintleaves, finely chopped
3 Green Chillies, finely chopped
1/2" Ginger,finley chopped
1 Tbsp Dry Mango powder (Amchur powder)
2 tsp Garam masala powder
1/4 tsp sugar (optional)
Ghee (clarified butter) or Oil for applying on both sides of paratha.
** Salt to taste**
 

Method:Mix together salt, flour & oil, then add enough water to make a stiff dough, keep it aside for atleast 15 min.
 Mix together all the ingredients in a wide bowl.
Divide the dough in small balls. Then roll out each ball into a not too thin disc or a chapati on a floured board.
Spread the above prepared mixture on one round flatbread(roti) and cover with another round roti.
Seal the edges nicely, sprinkle a little dry flour on top, then roll out the paratha as thinly and as roundly as you can, being careful not to break it.
Grease a smoking tava or a griddle with ghee and place the paratha over it, keep a watch turnover when its little golden brown in color, apply ghee on the top and turn over.
Press gently and spread some ghee over this side too. Keep turning untill parathas turn golden brown or done.
Sprinkle some chat masala if you have handy with some grated paneer/cabbage as seen in picture.
Serve it hot with green coriander chutney, ketchup, achar or "evergreen" a bowl of seasoned yogurt.

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ONION PARATHA

Ingredients:   

1 Cup wheat flour

1 Chopped Onion

2 Green chilies

1 tsp Pomegranate seeds

1 tbsp ghee

Coriander leaves           

Method

Mix chopped onion, chilies, pomegranate seeds and coriander leaves thoroughly.

Add flour to the mixture and make soft dough.

Roll out equal balls out of the dough and make rotis.

Place the roti on heated tawa and add ghee on both the sides.

Cook it till it turns brown and serve it with green chutney

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TOMATO ONION PARATHA

Recipe by: Ever new recipes

Ingredients

Paratha dough

2 cups flour

1 tbsp. fat (oil or ghee)

Salt to taste

Water to knead

Filling

1/2 cup tomato finely chopped

1 cup onions finely chopped

1 tbsp. coriander finely chopped

1 tsp. red chilli powder

1/2 tsp. cumin powder

salt to taste

oil to shallow fry

Method

Dough

Mix all ingredients except water. Add a little at a time and form a soft pliable dough.

Keep for 30 minutes before using.

Always keep covered with a moist cloth, and see that the cloth is kept moist.

One paratha requires a pingpong ball sized lump of dough. Henceforth in this section 1 lump means this size.

For rolling, use dry flour as in phulka, etc., to roll easier. Dust the roti with dry flour now and then.

Divide into 2 lumps. Roll both separately into thin chappatis.

Drain excess water from the mixture every now and then.

Spread some filling on the chappati, moisten the rim with water.

Press the other chappati over it, seal the rims together.

Shallow fry as per introduction.

Serve hot and crisp with butter or chutney.

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