Triangle Ajwain Paratha

 Triangle Ajwain Paratha

A very basic paratha flavored with ajwain (carom seeds) , made in triangular shape. it goes very well with vegetarian as well as non veg dishes. We had it with Paneer methi malai .

Ingredients

• 11/2 Cups Wholewheat flour
• 1/2Tsp salt
• 2 Tsp ajwain/ carom seeds
• Warm water for kneading
• 1Tsp cooking oil or ghee
• Cooking oil for shallow frying

 Directions

• In a bowl mix the flour, salt, carom seeds and 1 Tsp cooking oil. 
• Add the water, little at a time to make a smooth, soft dough .Set aside for 15-20 minutes.
• Divide the dough into equal sized balls and roll between your hands till they are smooth.
• Lightly  sprinkle flour over each ball  roll each ball into a circle of 5" diameter. 

• Add few drops of oil or ghee over the rolled roti,then fold it into semicircle and again fold it to make a traingle. Roll it into thin paratha.

• Heat a griddle or tawa and cook the parathas on both sides ,roast till golden brown using ghee or oil.

• Serve hot with your choice of curry ,pickle or raita .

Chicken Baida Roti

Chicken Baida Roti

    Baida roti is one of Mumbai’s famous and delicious street food. Baida roti is roti made with all purpose flour/Maida ,filled with Mince meat or Kheema and Egg. Talking of "Baida Roti" without mentioning the legendary road-side restaurant "Bademiya " is really not appropriate at least among the foodies. A visit to Mumbai  isn't complete without trying the succulent kebabs and grilled chicken and not to forget the baida roti from Bademiya. It's one of the best street food you'll have ever tasted.
I am telling this with my own experience. Being an Ex-Mumbaikar ,my husband was and still is a big fan of Bademiya and always use to keep nagging me of not ever tasting the food from the same. But this summer I got lucky and I did make sure to visit "THE" restaurant while on vacation to Mumbai, and sure will suggest to visit the place if anyone gets a chance, Just awesome.

        I have used chicken mince for the preparation but can use any meat mince.

Pudina Lachha Paratha ( Mint Layered Indian Flatbread )

Pudina Lachha Paratha ( Mint Layered Indian Flatbread )

    lachha Parathas are very famous in northern parts of India ,different than its counterpart porotta which is famous in south India which are made of maida/All purpose flour. These are flaky layered parathas made from whole wheat flour using a technique so as to get the layers. The  mint used in the paratha gives it a very unique flavor .

Methi Paratha

Methi Paratha

    As in my earlier post ,I had pointed out the health benefits of methi/fenugreek.It make sense to use it  in our food as often as we can. Being from a family with high sugar and diabetics ,everyone gets concerned of me going on the same path in the future and suggest me to take all possible precautions to avoid the situation in near future. Methi helps in regulating the blood sugars. So I try to use methi in day to day cooking as much as possible.
    Coming to methi paratha,its  a good way to use methi leaves in parathas specially for kids ,Its very easy to make and are good for breakfast with all the goodness and nutrition. Unlike other parathas which are usually stuffed with the filling/stuffing's, in these parathas fenugreek leaves are directly mixed to flour with seasonings and cooked. Its usually served with plain yogurt and pickle.

Veg Keema (Soya Granules) Paratha

Veg Keema ( Soya Granules) Stuffed Paratha

Off  lately I have been making a lot of stuffed parathas...Thanks to my dear kiddo who doesn't eat rice and everyday demands for different options for his lunchbox .Being a mom of a choosy kid, one has to be very thoughtful as in what to make which is healthy as well as tasty.
      Soyabean is packed with full of proteins and is very healthy. To make this paratha soya chunks can be used but now a days you can find readymade soya granules which are easy for filling and don't need to grind. Serve them hot as it tastes good compared to the cold ones.

Paneer Paratha

Paneer Stuffed Paratha

    Paneer is the most loved ingredient in north indian household. In north indian families usually homemade paneer is preferred which is made by curdling the milk and extracting the whey and using the rest. Its a very versatile ingredient and can be used in different recipes.
       Paneer stuffed parathas are one of the favourite stuffed parathas other than aloo paratha.
where in paneer is grated ,mixed with spices,stuffed and roasted...

Gobi paratha

Gobi Paratha
  
         Parathas has always been a favourite dish for breakfasts in northern parts of India. Its eaten on daily basis mostly for breakfast .The stuffings for "paronthes" aka parathas as usuaslly called in north ,are limitless..Use your imagination ,stuff it and here you are ready with stuffed parathas,but most common among them are  ajwain paratha,onion paratha,daal paratha,gobi paratha,muli paratha,methi paratha and not to forget the king of parathas...."Aloo Paratha".
          I have made all types of paratha endless times ,but kept myself away from gobi paratha for long time with just a thought of  it being bland and tasteless .But it proved me wrong when I had it at my friend's place
which changed my opinion for gobi paratha and now I make it quite often.

Preparation Time :30 Minutes
Cooking Time  :30 Minutes
Difficulty level  : Moderate


Ingredients

For dough
 Wheat flour  11/2 Cups + more for dusting
 Water  3/4 Cup (could use more)
 Salt   To Taste
 Oil/Ghee 2 Tsp

For Filling
 Cauliflower Finely grated 1 Medium
 Green chilies Finely chopped  2-3
 Onion  Finely chopped    1
 Cilantro Finely chopped  2-3 Tbs
 Ginger Finely chopped  1/2 Inch piece
 Red chili powder   1/2 Tsp
 Roasted Cumin(jeera) powder 1 Tsp
 Dry mango powder (Amchur)  1 Tsp
 Garam masala     1/2 Tsp
 Salt To taste

Directions

      For dough

• Mix the oil /ghee and salt to the flour , add enough water to make a dough. Knead the dough till it gets smooth.Cover and keep aside for 15-20 minutes.

      For filling

• Clean the cauliflower (see notes) and finely grate the florets.
• Add a little salt and keep aside for 5 minutes.Now squeeze the extra water from it.
• In a bowl add all the above filling ingredients i.e onion,chilies,cilantro and masala to the grated cauliflower ,mix well .Add salt  just before making parathas or else stuffing will start sweating.

Preparing the parathas

• Divide dough in lemon size balls, take a dough in your hand and make a cup shape hollow enough for stuffing ,keeping in mind to keep the edges thinner than the middle part .
• If you are unable to do first step,then roll  out the balls into medium thick circles about 3 inches in diameter.
• Place a handful of filling at center,bring all the edges together making sure not to leave ant openings.Flatten the stuffed dough 
• Sprinkle a  little flour on top and very gently roll to a 6-7 inch chapati.
• Heat a heavy griddle or tawa and cook the paratha on both sides.
• In north india generous amount of ghee /oil is used to roast the parathas...its almost shallow fried till golden brown and crisp.
• Serve hot with a dollop of butter on top with mango pickle,plain yogurt or  raita. .

Notes
    Always wash and clean the cauliflower and soak the florets in salt and hot water for few minutes before using.

  Always add salt at the very end so as to avoid sweating of the stuffing.