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Tasty Paneer Paratha with Zesty Hari Chutney

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Stuffed Parathas can made in many different variations . They are very healthy and loved by children and can be had for breakfast and dinner. This version with paneer has a unique softness that can simply make you enjoy every bite.

Hari chutney is the perfect accompaniment for these paneer parathas which have a mild flavor. Coriander is blended with some unique aromatic spices that make it more zesty.

Preparation Time: 20 min

Cooking Time: 30 min

Serves: 6 parathas

Ingredients:

2 cups atta
1/4 tsp ajwain
1/2 tsp oil
pinch of salt

For stuffing

1 cup grated paneer/cottage cheese
1/2 cup fine chopped onions
3 tbsp finely chopped cilantro/coriander
4 finely chopped green chillies
1/2 inch grated ginger
1/2 tsp amchur powder
salt to taste

Preparation

Making Dough for paratha

Take flour,mix salt and ajwain to it then add three-fourth cup of warm water gradually, knead to make a smooth dough. And keep aside for 15 min.

To make filling

Mix all the above ingredients of filling nicely and keep aside

Making the paratha

Break the dough in 6 equal portions,roll each portion in a ball and flatten it by pressing.

Place 1 1/2 table spoon of stuffing on it and enclose it.Seal the edges completely so that stuffing does not come out.

Flatten again, sprinkle a little flour and roll them with a rolling pin to approximately six-inch diameter.

Heat a frying pan(tawa), place paratha on it and cook on moderate heat for three minutes.

Turn it and pour half a tablespoon of oil, spread it on paratha and shallow fry over low heat.

Turn it and again pour half a tablespoon of oil on other side, cook on low heat till golden brown

Serve hot with fresh coriander chutney

Hari Chutney

Ingredients

1 big bunch corainder leaves
1 small chopped tomato
4-5 garlic pods
1/2 inch ginger
1/2 tsp cummin/jeera seeds
1/4 tsp black salt
1/4 tsp amchur powder
2 green chillies
pinch of asafoetida/hing
salt to taste

Procedure

Blend all the above ingredients into a fine paste and serve with any stuffed paratha

Drumstick Leaf Paratha & Cucumber Peanut Dip

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I heard a lot of drumstick leaves and its nutritional value. Whenever I would go to vegetable market I would wonder how it taste.

Recently I spotted them and without a second thought I bought two bunches and wondered what to prepare.I googled and saw so many options to use this. I opted for parathas as they never fail.

The parathas had a unique flavor with a nice green leafy texture and compliments very well with cucumber peanut raitha. If you get these drumstick leaves anywhere in the market or in ur backyard try these paratha and you would definitely enjoy it as much I did

Ingredients

2 cups wheat flour
1/2 cup chopped onions
2 cups chopped drumstick leaves
1/4 cup chopped cilantro (coriander)
1/2 tsp amchur (dry mango powder)
4 green chillies
1/2 inch ginger
1/2 tsp cumin (jeera) powder
1 tsp oil
oil to shallow fry the paratha
salt to taste

Procedure

Make a paste of ginger and green chilli

In a big bowl add the chopped drumstick leaves, cilantro and the ginger chilli paste, amchur, cumin powder and salt and mix it nicely.

Now add the flour slowly and simultaneously mix it with your hands you will a crumbled dough. Now add little by little water and mix it softly till we get a soft firm dough

Then apply one tsp of oil to the ball of dough and let it sit for 1/2 hr.

Divide into large lemon size ball and with a sprinkle of flour , roll them with a rolling pin to approximately six-inch diameter.

Heat a frying pan(tawa), place paratha on it and cook on moderate heat for three minutes.

Turn it and pour half a tablespoon of oil, spread it on paratha and shallow fry over low heat.

Heat a frying pan(tawa), place paratha on it and cook on moderate heat for three minutes.

Turn it and pour half a tablespoon of oil, spread it on paratha and shallow fry over low heat.

Serve hot with cucumber peanut raita

Cucumber Peanut Dip

Cucumber and peanuts combined with plain yogurt with a little indian seasoning gives a excellent flavorful dip. This dip is one of my favorite as it got a soothing taste, it complements excellently with the soft parathas and it also tastes great with nachos or as a spread on your bread, burger etc.

1 cup grated cucumber
1 cup curd
1 tbsp roasted peanut powder
1/2 tsp mustard seeds
1/2 tsp grated ginger
2 chopped green chilli
1 spring of curry leaf
pinch of hing
salt to taste

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Method

Squeeze excess water from the grated cucumber.

Heat oil in a pan , add mustard seeds once it splutter add green chilli and grated ginger and fry for 30 sec. Then add curry leaves and fry for one more min. Switch of the flame and add the cucumber and mix nicely and keep aside.

Once it cools add curd to the above mixture and crunchy peanut powder, mix well and serve with your choice of roti.

Linked to - Bookmarked Recipe hosted by Aipi and Priya

Mixed Vegetable Paratha

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Stuffed paratha are always special for breakfast or dinner. I love to try new stuffings and recently tried this combination and it came out very well. So here is the recipe

Preparation Time: 20 min

Cooking Time: 30 min

Serves: 6 parathas

Ingredients:

2 cups atta
1/4 tsp ajwain
1/2 tsp oil
pinch of salt

For stuffing:

1/2 cup chopped onion
1/2 cup grated potato
1/2 cup grated carrot
1/2 cup cooked and mildly crushed green peas
1 cup cauliflower
1/4 cup chopped coriander
2 green chillies finely chopped
1 tbsp oil
1 tsp to shallow fry each paratha
1/2 tsp amchur powder or dry mango powder(optional)
salt and pepper to taste

( Click image for enlarged view)

Cooking Procedure:

Making Dough for paratha

Take flour,mix salt and ajwain to it then add three-fourth cup of warm water gradually, knead to make a smooth dough. And keep aside for 15 min.

To make filling

Heat oil in a pan and add onions and green chilli and fry till onion become translucent.

Add all the veggies and fry, cover and let it cook till it becomes soft.Add salt and pepper to taste. Switch off add the chopped coriander and amchur powder and keep aside.

Making the paratha

Break the dough in 6 equal portions,roll each portion in a ball and flatten it by pressing.

Place 1 1/2 table spoon of mixed veg stuffing on it and enclose it.Seal the edges completely so that stuffing does not come out.

Flatten again, sprinkle a little flour and roll them with a rolling pin to approximately six-inch diameter.

Heat a frying pan(tawa), place paratha on it and cook on moderate heat for three minutes.

Turn it and pour half a tablespoon of oil, spread it on paratha and shallow fry over low heat.

Turn it and again pour half a tablespoon of oil on other side, cook on low heat till golden brown.

Serve hot with fresh plain yogurt or raita.

Satpuro Phulko With Black Chickpea Curry

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(Click here for enlarged view)

Sindhi food is a new cuisine to me. This months tried n tasted event is from Alkas Sindhi Rasoi. As I got this opportunity I also realized sindhi food is influenced by an ancient beautifull civilization of people who lived near the river sind.

Alka is having a huge collection of recipes, I have bookmarked many and one of them is this Satpuro Phulko and I am glad to have tried it.This Satpuro Phulko is a flaky wholewheat flatbread that can be had with any curry."Sat" means seven and "puro" means layered.Along with this I made channa masala which was a tasty combination.

Ingredients

2 cup whole wheat flour(atta)
4 tsp oil
1/4 tsp black pepper
1/4 tsp salt

Cooking Procedure:

Mix all the above ingredients nicely ,add little by little water (approx 1 cup water) to make smooth firm dough like for making paratha .Knead it well to a fine ball n cover it. Let it sit for 15 min.

After 15 min again knead it for a while n divide the dough in 5 equal portions,roll each portion in a ball and flatten it with the help of rolling pin into a circle of 6 inch diameter.

Cut it into 5 to 6 strips verticle strips 1 inch apart,sprinkle some flour n drizzle some oil on top of the all strips.

Take one strip n roll it like rolling a ribbon ,after that put this roll on the next strip n roll it again.

It will forms a cylinder in the end.

Press it lightly n with rolling pin again give it a nice round shape,the thickness should be like paratha.

Heat a frying pan(tawa), use half tablespoon of oil per side n cook till both the sides turn golden brown

(Click here for enlarged view)

Your Satpura phulka is ready serve it with any curry ur choice.

Black Chickpea Curry

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Ingredients

3/4 cup black ckickpea
1 cup chopped onion
1 cup chopped tomato
3 green chillies
1 tbsp chopped garlic ginger
1/4 tsp turmeric
1/4 tsp chilli powder
1 tsp channa masala
2 tbsp oil
salt to taste

Soak 1 cup chickpea with 4 cups water overnight or 6-7 hrs n drain the water completely.Then cover the bowl or wrap in a wet cloth let it sit for another 7-8 hours.

And your sprouts are ready.You can put this sprouts in ziplock n store in your fridge min 5 days and use according to your choice.

In a pressure cooker with 1 tsp oil fry the onion till golden brown .Now cool it and grind this with tomato,garlic,ginger,green chillies to a fine paste.

Heat 1 tbsp oil in pressure cooker n pour this mixture n fry for 5 mins n add all powders n stir for 2 min or till the oil starts separating from the edges .

Now add the sprouted chana n mix nicely with gravy n stir for 2 min ,add 2 cups water n close the lid, pressure cook for 3-4 whistles.Then off the flame.

Once it cools open the lid mix it well ,adjust the consistency of the gravy n let it boil for 2 min. And your curry is ready !!

I am sending this to T&T -SindhiRasoi guest hosted by Ria, event by Lakshmi..

Vegetarian Foodie Friday event

Kids Lunch Box Treat by Tastebuds

Batata Nu Shaak With Doodhi Thepla

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This is my second gujarati meal after preparing khichadi with kadhi a few days back. You might have noticed I am preparing simple dishes as this cuisine is new to me. It took me only 45 min to prepare both the dishes side by side n I enjoyed it. I got this recipe from from Nandinis Blog. Thank you Nandini for keeping a beautifull collection of recipes.So here is the recipe...

Ingredients:

1 cup whole wheat flour
1/2 cup chickpea flour/besan
2 tbsp rice flour
1 cup grated bottle gourd/doodhi
1/2 tsp chilli powder
1/4 tsp turmeric powder
1/4 tsp cumin powder
1/2 tsp coriander powder
salt to taste
2 tbsp oil
2 tbsp cilantro /coriander leaves
1/2 tsp oil for frying each thepla

(Click image for enlarged view)

Cooking Procedure:

Mix all the above ingredients except the oil needed to fry the thepla into a soft firm dough. If needed add very little water as the bottle gourd already contains lot of moisture.Let it sit for 10 min.

Divide them into small 1 inch diameter balls, make them into circles with a rolling pin n fry on a pan on both sides till golden brown with a little oil.

Batata Nu Shaak

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Ingredients:

2 cups diced potatoes
1 cup chopped tomatoes
1 tsp grated ginger
1/4 tsp turmeric powder
1/2 tsp red chilli powder
1/4 tsp cumin powder
1 tsp coriander powder
1 tbsp oil
1 tbsp chopped cilantro
1/4 tsp cumin seeds
1/4 tsp sugar
pinch of hing (asaefodita)
salt to taste

Cooking Procedure

Heat oil in a deep bottom pan, add cumin seeds, hing, grated ginger, turmeric powder n fry till cumin seeds splutter.Now add coriander powder,cumin powder,chilli powder,sugar n fry for 30 sec.Now add chopped tomatoes n stir till they become soft. Then add cilantro leaves,salt n stir for 30 sec.

Add the diced potato n 1 cup water n let it simmer on medium flame,stir occasionally till potato become cooked.Once it becomes soft mash a few a diced potatos to thicken the gravy. Cook for 1 more min n serve hot with thepla,rice or rotis.

My batata nu shaak goes to

Kids Lunch Box Treat by Tastebuds

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Tags: gujarati potato curry, thepla, gujarati cuisine,doodhi thepla

Monsoon Special Chole Batura

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Chole Bature a made for each other pair is an authentic north indian dish with chickpeas. It is my all time favourite specially when it is raining. If one gets hot batura with steaming hot chole what else would one wish for. A few weeks back I was in the same situation n I surprised my hubby with this delightful meal n we enjoyed it.

No Onion No Garlic Chole

Ingredients

3/4 cup chickpea(garbanzo beans)

1 cup diced tomato

2 green chilli slit

1/2 inch ginger

1/4 tsp jeera (cumin seeds)

1/4 tsp ajwain (caraway)

2 tsp dhania powder (coriander)

1 tbsp chole masala powder (available in indian stores)

1 tsp amchur powder (dry mango powder)

1/2 tsp garam masala powder(available in indian stores)

1/4 tsp chilli powder

1 tbsp oil

pinch of hing (asafoetida)

salt to taste

( Click image for enlarged view)

Cooking Procedure

Soak chickpeas overnight for 8-10 hrs with 4 cups water. Then wash it in running water and keep aside.Pressure cook it with 2 cups water n some salt with one whistle then 10 min on low flame n then switch it off.

Then make a paste of tomatos, green chilli n ginger n keep aside. Heat oil in a pan, add cumin seed n ajwain, once cumin seeds splutter add all the dry ingredients except garam masala n fry for 30 seconds, then add the grinded paste n fry for 2 min.

Now open the lid of pressure cooker add this gravy to it mix well n again put the lid. And cook it for 1 whistle.Now switch it off.Once it cools open the lid , lightly mash 1/4 quantity of the chickpea n let it boil. Add the garam masala n 1/2 tsp chole masala n stir nicely. Garnish with cilantro leaves n serve with hot batura or puri or even with rice.

Batura

Ingredients:

2 cups maida (all purpose flour)

3/4 tsp yeast

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Cooking Procedure

Mix yeast in 1/4 cup luke warm water and keep aside for 10 min. After 10 min the yeast will br foamy which shows the yeast has activated..mix with flour add little water to make dough smooth and pliable. Keep it aside for 1/2 hr.

After 1/2 hr heat oil in a deep bottom fry pan, take the dough and knead it for 2 minutes then divide into equal portion and make the batura into a circle with a roller pin and fry each batura and serve hot with chole.

I am sending this chole bature to the wonderful events

Combo Meal Hosted by Chaitrali

CWF: LB - Chickpeas hosted by Nithu and started by Kiran

And Chole to the healthy event Only-Low oil or Low Calorie hosted by Priya n Started by Pari

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Tags: Chole Batura, Channa Masala, Chole Masala, Chickpeas, Garbanzo beans curry. Batura Indian Flat Bread

Sprouted Mung Aloo Paratha

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Green gram / mung beans are among the best legumes for their supreme digestibility and health-giving qualities. I try to use it wherever I can, this paratha is filling and more nutritious. You can also use the filling for sandwiches.

Ingredients:

2 cups atta (Wheat flour)
1/4 tsp ajwain (Caraway)
1/2 tsp oil
pinch of salt

For Stuffing

1.5 cup boiled mashed potato
1 cup sprouted mung
1/2 cup chopped onions
1/4 cup chopped tomatoes
2 chopped green chillis
1 tsp ginger garlic paste
1/2 tbsp pav bhaji masala
1/4 tsp turmeric powder
3 tbsp chopped cilantra
1/2 tsp coriander powder
1 tbsp oil
salt to taste

Cooking Procedure

How to sprout mung:

Soak 1 cup whole mung with 3 cups water for overnight or 6-7 hrs n drain the water completely.Then cover the bowl or wrap in a wet cloth let it sit for another 7-8 hours. And your sprouts are ready.You can put this sprouts in ziplock n store in your fridge min 5 days and use according to your choice.

Making the dough for paratha

Take flour,mix salt and ajwain to it then add three-fourth cup of warm water gradually, knead to make a smooth dough. And keep aside for 15 min.

Stuffing for the paratha

Boil the sprouts in microwave for 2 min with a sprinkling of water.Heat oil in a pan, add onion, ginger garlic paste,green chillis,turmeric powder n stir till onion become translucent. Now add tomatoes and remaining powders n fry for a min. Now add mashed potatoes n sprouted mung dal nmix nicely n fry for 3 to 4 min.Then add chopped cilantro n mix it. And you stuffing is ready.

( Click image for enlarged view )

Making the paratha

Break the dough in 6 equal portions,roll each portion in a ball and flatten it by pressing.Place 1 1/2 table spoon of stuffing on it and enclose it.Seal the edges completely so that stuffing does not come out.Flatten again, sprinkle a little flour and roll them with a rolling pin to approximately six-inch diameter.

Heat a frying pan(tawa), place paratha on it and cook on moderate heat for three minutes.Turn it and pour half a tablespoon of oil, spread it on parantha and shallow fry over low heat.Turn it and again pour half a tablespoon of oil on other side, cook on low heat till golden brown.

Serve hot with fresh plain yogurt,pickle and onion tomato slices.

I am sending these paratha to the wonderful event

MLLA 27 an event by Susan of The Well Seasoned Cook.

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Tags: Mung, Mung Lentil, Sprouted Mung Aloo Paratha, Paratha, Healthy Recipe, Easy Recipe

Aloo Gobi Paratha

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( Click picture for enlarged view )

My all time favourite paratha are aloo paratha and gobi paratha, i thought how it would be if i combine both !! and I adventurously tried this combination and the outcome was a complete surprise to me. My taste buds were singing. I am sure yours would too : )

Preparation Time: 20 min

Cooking Time: 30 min

Serves: 6 parathas

Ingredients:

2 cups atta
1/4 tsp ajwain
1/2 tsp oil
pinch of salt

For filling

2 cup boiled potato(mashed)
1.5 cups grated cauliflower
3/4 cup chopped onion
1/2 tsp grated ginger
1/2 tsp coriander powder
1 tsp pav bhaji masala
1 tsp chopped chilli
1/4 tsp cumin seeds
1/4 turmeric powder
1/2 tsp chat masala
3 tbsp chopped cilantro
1 tbsp oil
salt to taste
1 tsp for each paratha ( shallow fry )

( Click picture for enlarged view )

Cooking Procedure:

Making Dough for paratha

Take flour,mix salt and ajwain to it then add three-fourth cup of warm water gradually, knead to make a smooth dough. And keep aside for 15 min.

To make filling

Heat oil in a pan,add cumin seeds once it splutter,add onions,ginger,chillis and fry till onion is translucent,now add coriander power,turmeric powder,and salt and fry for a min.

Add grated cauliflower and stir nicely and cover until it is cooked,then add mashed potato,pav bhaji masala,chat masala, mix it well and stir continously for 2 min.

After 2 min take the the pan off the stove,add cilantro and green chilli, mix it nicely and keep aside.

Making the paratha

Break the dough in 6 equal portions,roll each portion in a ball and flatten it by pressing.

Place 1 1/2 table spoon of aloo gobi stuffing on it and enclose it.Seal the edges completely so that stuffing does not come out.

Flatten again, sprinkle a little flour and roll them with a rolling pin to approximately six-inch diameter.

Heat a frying pan(tawa), place paratha on it and cook on moderate heat for three minutes.

Turn it and pour half a tablespoon of oil, spread it on parantha and shallow fry over low heat.

Turn it and again pour half a tablespoon of oil on other side, cook on low heat till golden brown.

Serve hot with fresh plain yogurt or raita.

I am sending this aloo gobi paratha with my other two parathas