Cauliflower / Gobi Paratha

Ingredients :
wheat flour/ Atta - 3 cups 
Cauliflower - 1 Small
Turmeric Powder - 1/2 tsp
Big onion - 1
Green chilies - 3 nos
Ginger - !/2 inch piece
Garam masala powder - 1/2 tsp
Coriander Leaves - !/2 Cup
Red chili powder - 1 tsp
Water - As needed
salt - to taste
ghee or oil - as required

Method:

Clean and wash  the cauliflower in  water with some turmeric Powder and salt .Boil  water and add the washed cauliflower to it. Close and boil for some time. When cooked drain the water by transferring to a strainer.

Chop Cauliflower, green chillies, Onion, coriander leaves and ginger into small pieces . You can either chop with knife or use a chopper or grate the cauliflower. In a bowl add wheat flour ,salt and Chopped ingredients and mix well. Now add enough water and 1 tbsp of oil and knead well to make soft dough . Divide the dough into equal balls .

Roll the ball into medium size. If  it  sticks  to  the rolling surface, sprinkle atta in both side of the paratha and roll. Heat a tawa on medium high heat. Place the paratha. Flip  and cook both sides till golden brown spots arrives. Then spread one tsp of oil / ghee on the paratha .Again flip the paratha and lightly press the puffed areas with a spatula. When both sides are well cooked. Remove from the pan. Make the rest of the paratha in the same manner. 

Tasty gobi paratha is ready to serve ......Serve with curd or pickle .

Recipe Courtesy:NithaMathish

Horsegram / Muthira / kollu Paratha

Horsegram / Muthira/ kollu is very good in cold season becoz of its warming effects on body. Horse gram is rich in B-complex vitamins and protein. It is quite delicious to taste and at the same time highly nutritious.

Ingredients:

Horsegram / Muthira/ kollu - 250 gms

Green chillies - 3

Ginger - 1/2 inch piece

Corriander leaves - few

Salt - to taste

Wheat flour- 6 cups

water- to knead the dough and pressure cook horse gram.

Refined Oil, Butter,Ghee - 1/2 cup

Method:

Soak horse gram overnight. Pressure cook the horsegram with the water just covering the horsegram. Give three whisles, one in high flame and two in Low flame.

Grind the cooked horsegram in a mixer with out any water. Also add coriander leaves, salt, green chillies and ginger while grinding. with the help of a knife or spoon stir so that all are ground uniformly. Make balls with this and keep aside.

Knead Wheat flour with enough water and salt. Divide chapatti dough into balls. Spread them with hand. Keep the prepared horsegram ball inside and bring together all the sides in the center and seal tightly. .

Roll this ball with a rolling pin like a chapati , using wheat flour for Powdering.

Transfer them on to a tava (griddle). Cook the paratha on a tava (griddle) using  little ghee or butter or refined oil, until both sides are golden brown. Repeat with the remaining dough and filling to make more parathas. 

Horse gram Paratha ready..... Serve hot with pickle or curd. I have sprinkled red chilly powder and salt on curd. I could make 14 parathas with this measurements.

Recipe Courtesy: Mrs.Ruchi Raman,Dehradun.

Mooli (Radish, Mullangi)Paratha

Ingredients:

Grated Mooli (Radish, Mullangi)-1cup
Red Chilly Powder-1 tsp
Garam Masala-1/2 tsp
Jeera (Cumin Seeds) powder-1/4 tsp
Coriander leaves-- 2 tbsp
Wheat flour- 2 cups
Salt- to taste
oil/Ghee/Butter-little

Method:

Grate mooli (Radish).Add Red chilly powder, garam Masala powder, Jeera powder,Salt and finely chopped coriander leaves to this.Knead this well.Add 1 cup of wheat flour to this .

 knead wheat flour and radish smoothly. water will come out of the radish. Add rest of the wheat flour and knead by adding sufficient water. Also add 1 spoon of oil.Make a big ball. Divide this into smaller balls and roll with a rolling pin. use wheat flour to dust the parathas.

Transfer the paratha to a  tawa. cook paratha by flipping both sides. Apply oil while flipping.

Aur aap ka garmagram paratha taiyaaarrrr haiii...:)

Recipe Courtesy: Mrs.Ruchi Raman, Dehradun.

Aloo paratha

Aloo paratha.......... My husbands favorite . Sometimes I  feel he married me to make aloo parathas for him....... After having yummy aloo parathas with pickle he says  " luv you"....... I hate this as I very much know, its not me and its the alooooo parathas that he is lubbing.........:)

Ingredients:

Potatoes (Aloo)- 4

Green chillies- 2 

Coriander leaves- little

Salt-to taste

Wheat flour-2 cups

water- to knead the dough

Refined Oil, Butter,Ghee 

Method:

Pressure cook potatoes by giving 3 whistles.Remove the skin and mash them Add finely chopped coriander leaves,Green chillies and salt to it. mix them well and make them into balls. Knead wheat flour with water and salt. keep aside.

Divide chapatti dough into balls. Spread them with hand.Keep the prepared potato ball inside and bring together all the sides in the center and seal tightly. Roll this with a rolling pin. we can use wheat flour for powdering.

 Roll the ball like a chapati. Transfer them onto a tava (griddle). Cook the paratha on a tava (griddle) using a little ghee or butter or refined oil, until both sides are golden brown. Repeat with the remaining dough and filling to make more parathas. Serve hot with pickle or curd.

 Etta, Pararta ready........,Mole I am here waiting at the table......:)

Recipe Courtesy: Mrs.Ruchi Raman,Dehradun.

Fenugreek Paratha / Methi Paratha

This Parata can be made either with fresh fenugreek leaves or Kasuri methi which we get in the market. I have used kasuri methi.

Ingredients:

Wheat flour - 2 cups

fenugreek leaves - 1 cup

Red chilli powder - 3/4 tsp

Turmeric powder - a pinch (optional)

Jeera/Cumin seeds - 1 tsp

Salt to taste

Oil -2 tbsp

Oil for making parathas

Method:

Wash methi leaves and drain the water. Chop it roughly.(if using fresh leaves).If not add Kasuri methi. Mix wheat flour, methi leaves, red chilli powder, turmeric powder, jeera/cumin seeds, salt and 2 tbsp oil together and make the dough.Divide the dough into Balls.

 Roll the balls into round shaped chapati with a rolling pin.

 Heat a tawa and and put the rolled out parathas on it and cook for a minute.

When bubbles start appearing, apply a little oil and flip it over to the other side. Let the other side also get cooked.

Yummmy Methi Paratha is ready. Serve it with lemon pickle, curd, raita, chutney or any side dish of your choice.   :)
Recipe Courtesy: Mrs. Ruchi Raman,Dehradun