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

 

Spinach and Cabbage Parantha

Ingredients

• 1 bunch spinach(shredded)
• 1/4 medium Cabbage shredded
• 2 cups of Whole wheat flour (atta)
• 1/2 cup Gram flour (besan)
• 2-3,Green chillies (chopped)
• Red chilli powder 1 teaspoon
• Carom seeds (ajwain) 1/2 teaspoon
• Salt to taste Milk-1/4 cup
• Oil

Method

• Place whole wheat flour atta and gram flour in a bowl.
• Add salt, red chilli powder, carom seeds, green chillies, cabbage, spinach, three teaspoons of oil and mix well.
• Mix milk with three fourth cup of water and add to the flour and knead into a soft dough.
• Cover the dough and set aside for 10 minutes.
• Divide into eight equal portions and roll out into thick paranthas of five to six inches in diameter.
• Heat a tawa, place a parantha on it and cook on one side for half a minute.
• Flip and add half teaspoon oil all around the parantha and cook.
• Flip again and add half teaspoon of oil all around again.
• Cook till both sides are evenly done.
• Serve hot with pickles, raita, chutney of your choice.

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.

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.