Simple Carrot Paratha(just right for kids school pack)

This carrot paratha i make exclusively  for my elder daughter for her lunch box.she  is not too keen if i pack roti or chapathi with curry.This works good.It is not  very spicy and extravagent  but a simple one .


Ingredients

For the dough
1 cup of Wheat flour
1 tsp oil
Salt to taste

For  the stuffing
1 medium sized  carrot(grated)
1 tsp finely chopped green chillies
1tsp of finely chopped coriander
1/2 tsp cumin seeds
1/4 tsp chat masala(optional)
Salt to taste

Preperation for the dough
Combine all the ingredients and knead into a soft ,smooth dough using enough water.
Divide the dough into equal portions.keep aside.

For the stuffing
Heat oil in a pan and add cumin seeds,once they crackle add grated carrot and green chillies.saute.(do not over cook as grated carrots do not take longer to get cooked.turn off heat and add salt and coriander (chopped).chat masala can be sprinkled (if desired).It tastes great without masala too.
Keep it aside till it cools down and then make into equal portions to be stuffed.



To make the paratha
Roll out one of the dough into a circle using wheat flour for rolling.
Place one portion of the stuffing in the centre of the circle.
Bring together all the sides in the centre and seal tightly.
Roll out again into a circle using wheat flour for rolling.
Cook on a hot tava(griddle),using a little oil,untill both sides are golden brown.
Serve hot with any spicy gravy or fresh curd

 

Palak Poori

This is very easy to make.Its just like any poori made of whole wheat flour but with spinach added to it. Every mom is worried about kids not eating palak, so this could be one way atleast to make them have spinach..try it out!!!
Ingredients:

• Spinach - 2 bunches
• Wheat flour - 500 gm
• Ajwain (carom seeds)- 1/2 tbs
• Salt to taste
• Water
• Oil for deep fry

Method:

• Chop the stems of the palak(spinach).Take only the fresh leaves.
• Put water to boil in apan and when the water starts boiling add the spinach leaves.
• After it boils ,let it cool.
• Blend to make a soft puree.
• Add spinach puree,salt,ajwain and water to wheat flour and prepare a dough..
• Divide the dough into small equal portions.
• Roll them to make small pooris.
• Fry them in hot oil in akadhai .
• Serve hot.

Ajwain is also called 'owa' in Marathi, 'vaamu' in Telugu, "omam" in Tamil "ajwana" in Kannada, "ajmo" in Gujarati, "jowan" in Bengali and "asamodagam" in Singhalese.It is used as a digestive aid.

Talwa Parantha

Ingredients:

• Wheat flour - 400gm
• Chilli flakes - 2 tsp
• Desi ghee - 1 tbs
• Cumin seeds - 1 1/2 tsp
• Chopped green peas - 1 cup
• Red chilli powder - 1 tsp
• Oil for frying
• Salt
• Water

Method:

• Mix wheat flour,chilli flakes and salt and knead a dough.Keep it aside.

For the stuffing:

• Heat desi ghee ,add cumin seeds,green peas,salt and red chilli powder.
• When cooked, keep it aside to cool.
• Make small cups with the dough , fill with the stuffing and then roll gently to make paranthas.
• Fry them in oil and serve hot.

Onion Kulcha

Ingredients

• Flour-1½ cup
• Onions-2(chopped)
• Green chilies-3(chopped)
• Coriander leaves-2 tbsp (chopped)
• Cumin seeds-1 tsp
• Grated ginger -½ tsp
• Melted butter -2 tbsp
• Salt to taste
• Vegetable oil

METHOD

• Sieve the flour.
• Mix all ingredients thoroughly and make a stiff dough by adding just enough water.
• Knead the dough and divide it into 6 portions.
• Roll out each portion of the dough into a thin round with the help of a little flour.
• Make a few light, horizontal slits on one side of each round.
• Cook on a hot tawa (griddle) on both sides using a little oil until golden brown spots come on top.
• Serve hot.

Gobi Parantha

Ingredients
For dough

• Whole wheat flour -4 cups (Some flour for dusting too)
• salt to taste
• water -1½ cups
  Filling
• cauliflower-2 (cut into flowerets )
• salt -5 tsp
• onions -2(finely chopped )
• cumin seeds -1½tsp
• green chilies -5(finely chopped)
• coriander leaves -½ cup(chopped )

for frying:

• 6 tbsp vegetable oil

To make a dough

• Mix flour, salt and 1 cup water.
• Add enough of remaining water (6 tbsp), (2 tbsp at a time) mixing till dough forms a soft ball (stop adding water before dough becomes wet and sticky)
• Knead till dough is smooth and elastic (takes 3 minutes).
• Keep covered with a cloth for about ½ hour.

To make a filling

• Grate cauliflower. Mix it with salt. Keep aside for 15 minutes.
• Squeeze out and discard water. Add remaining ingredients. Mix.
• With greased hands, knead the dough. Make 12 balls approximately 4 cm in diameter. Keep covered with a cloth.
• On a floured board, roll each ball of dough into a flat round 10 cm in diameter.
• Stuff paratha:use 5 tbsp filling for each round of dough. Heat tava on medium heat for about 3 minutes.
• Put round on tava. Cook for 1 min and turn it over and cook until golden brown.
• serve with fresh curd or pickle.

Aloo Paratha(a simple recipe)

This is  the best and quick option for a Breakfast  as well as for kids lunch box...

Ingredients:

For the dough
1 cup whole wheat flour(gehun ka atta)
1 tsp oil
 salt to taste

For the aloo stuffing

1 cup boiled and mashed potatoes
1/2 tsp cumin seeds(jeera)
1tsp finely chopped green chillies
1/4 tsp coriander(dhania) powder
1 tsp chat masala(optional)

2tsp oil
 salt to taste
 

For the dough
 Combine all the ingredients and knead into a soft ,smooth dough using enough water.
 Divide the dough into equal portions.keep aside.

For the stuffing
Take a mixing bowl and add the  boiled potaoes to it,Mash  them well and add the remaining ingredients  mentioned  above and make a smooth mixture,(if desired it can be roasted a little in a pan with a tsp of oil but it tastes good even without  roasting .i tried both,)if  the paratha is going into the childs lunch box for school trust me it serves the time and purpose.

To make the paratha:

Roll out one of the dough into a circle using wheat flour for rolling.
Place one portion of the stuffing in the centre of the circle.
Bring together all the sides in the centre and seal tightly.
Roll out again into a circle  using wheat flour for rolling.
Cook on a hot tava(griddle),using a little oil,untill both sides are golden brown.
Serve hot with any spicy gravy or fresh curd.