Pudina Paratha (Mint Roti/Paratha) with Jeera Aloo & Carrot Raita

This my favorite recipe love the mint flavor throughout the rotis for some reason my dad did not like garlic in it people who hate garlic flavors can avoid it this is a good recipe for breakfast or lunch...

Video demo posted subscribe for more video recipes....:)

For mint roti:

2 Cups Whole Wheat Flour

2 Fist Full Mint(Finely Chopped)

1 Cup Yogurt

1 Tbsp Cumin

1/2 Tsp Chat Masala

1/2 Tsp Pepper Powder

4 to 5 Green Chilies (Finely Chopped)

5 to 6 Cloves Garlic(Finely Chopped)

2 Tbsp Ghee

1 Tsp Salt 

Oil for frying.

Method:

• Add all the above ingredients in a mixing bowl leaving the ghee out knead to a soft dough if yogurt is not enough little water can be sprinkled to knead into a soft dough.
• Add Ghee and knead the dough further for 5 minutes cover allow the dough to rest for atleast an hour
• Take a golf size ball portion of the dough dip into flour and roll out into roti add to a hot tava start to toast the roti and oil and fry toll the roti is cooked serve hot with jeera aloo and raita...Enjoy...:)

For Jeera Aloo:

2 Potatoes (Cubed into bite sized pieces)

2 Tbsp Cumin

3 Green Chilies (Finely Chopped)

2 Sprigs Curry Leaves

1/4 Tsp Chat Masala

1/4 Tsp Chilly Powder

2 Tbsp Oil

Salt as per taste

Method:

• In a wok heat oil on medium flame add asafoetida and allow to crackle a bit add the cumin and allow to splutter add the potato and salt stir and cover keep stirring occasionally till the potato cooks.
• Add chilly powder chaat masala chilies and curry leaves stir and serve along with roti.

For Raita:
2 Carrots (Grated)
1 Cup Yogurt
1 Tsp Salt
1/2 Tsp Cumin powder

Method:

• In a mixing bowl add all the above mentioned ingredients stir well refrigerate serve along with roti...Enjoy...:) 

Paneer-Matar Paratha

In case you missed my Aloo-matar paratha from a few moons ago, this paratha is similar only better, in that it has paneer - my favorite ingredient. I have sung praises of the stuffed bread or paratha in that post so pay a visit if you are super interested! Also I described how tricky it can be for first timer and takes a little practice to get it right. Anyway, addition of Paneer gives this stuffed paratha the added soft texture as well a mildly creamy taste along with the kick of the spiced up peas. This paratha is perfect for those times when you feel like eating a yummy bread and don't really want to deal with making accompaniments. Just enjoy with some spicy Indian pickle, a simple raita or heck even ketchup.

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Tags:Paneer-Matar Paratha

Egg Rolls

Egg rolls are my favorite...quick and easy fix for dinner or lunch and best tiffin box item normally I prepare them with left over chicken kabab  or lamb fry this time I stuffed with just onion it was super yummy...:)

6 Parotas Please click here for parota recipe or you can buy frozen parota for the recipe
2 Large Onions thinly sliced
6 Eggs
1 Tsp Chilly powder
1 Tsp Chat Masala
1/2 Tsp Salt
Tomato ketchup
1/3 Cup Milk
Salt and Pepper Powder
Oil

• Mix the Chilly powder salt and chat masala in the onion and set aside.

• Heat a tava and fry one side of the parota.

• In the same tava add 2 tsps oil and whip one egg  with little milk add the egg to the tava and spread a bit sprinkle some salt and pepper powder.

• Place the one side toasted paratha over the egg omlet.

• Turn the parota and add more oil to the edges to fry the paratha place the masala onion in the center.

• Top with tomato ketchup and fold the parota...

Serve hot hot and enjoy...Happy cooking...:)

Do watch my recipe demo...:)

Methi Paratha

Methi (fenugreek) is a wonder herb its very good for health when consumed more methi can help the skin glow its good for diabetic people adds good flavor to food do try few home based beauty tips I've tried myself 

• Take half bunch of methi wash atleast 3 times add the methi leafs to blender and grind while grinding add vinegar about 3 to 4 tbsp grind to smooth paste apply to your scalp and hair allow to soak for 1 hour then rinse your hair you will find no dandruff the very next day i make it a point to apply once a week even henna can be mixed with this paste sometimes i also add lime or yogurt.
• Take fist full of methi and grind in a mixer add honey and yogurt while grinding to a smooth paste apply to skin I promise you will see the glow in 3 weeks it works wonders for my skin no acne blemishes and dark spots...friends please try these tips and pass on to your friends and family its very useful. 

1 Bunch Methi Leafs (finely chopped)
1 Onion (finely chopped)
1 Tbsp Chilly Powder
1 Tbsp Cumin Powder
3-4 Tbsp Tomato Ketchup
2 Cups Wheat flour
1 Cup Maida
(Instead of wheat flour and maida multi grain flour can be used)
Salt to taste
3 Tbsp Oil + for frying paratha

• If you dont like chilly powder add green chilly paste or black pepper.
• Instead of cumin chatmasala can be added.

• Mom always surprises me with her cooking she told me adding ketchup reduces the bitter content in the fenugreek leafs let me tell you she makes wonderful yummy parathas always and people who have tasted methi paratha in my home always take her recipe but they will still come back and ask her to prepare...thats why i call her YUMMY MOMMY...your the best...:*

Method:

• Add one tbsp oil in a wok on medium flame fry the onion till transparent and add to the flour.
• In the same wok add 2 tbsp oil and fry the methi till it wilts-down add the chilly powder and cumin powder and fry a bit add tomato ketchup and fry add very little salt and fry the fenugreek leafs and add to the flour. 
• Add salt to the flour mix all the ingredients adding water knead the dough to a soft consistency and allow the dough to rest for 30minutes before preparing.

• The dough can be prepared ahead of time and stored in the refrigerator for best results.
• Take a medium size dough ball and dip into extra flour and roll out to desired shape.

• Heat a pan or skillet and fry the paratha till well done add butter and frying the paratha is your choice i will vouch for butter because butter makes everything better...serve hot paratha with yogurt and tomato pickle...enjoy..:)

Please Click Here for tomato pickle recipe...:)

Do watch my video recipe demo in english...enjoy...:)

Cheese Paratha

Ingredients:
100 Grams Cheddar Cheese
100 Grams Paneer/Cottage Cheese
1/4 Tsp Chat masala
4 Green Chillies (finely sliced)
Fist full coriander leafs finely chopped
1 Cup All purpose flour/Maida
1 Cup Whole wheat flour
Salt to taste
Oil

Prepare Dough:

• In a bowl mix maida and wheat flour add 1/4 tsp salt sprinkle water little by little and knead to soft dough add 1 tbsp oil knead cover and allow to rest for 15 minutes.

Prepare Filling:

• Grate both the cheese using a cheese grater add chat masala little bit salt chillies and coriander leafs mix well cover and allow to rest.

Prepare Paratha:

• Take medium and equal size roundels cheese mixture and the dough dip the dough into extra flour mixture using a rolling pin start flattening the edges of the dough place the cheese mixture in the middle and fold cover the filling inside.

• Dip filled dough ball into extra flour before rolling out roll out the paratha.
• Heat a skillet or tava start frying the paratha flip the paratha to either sides add oil while frying...serve hot with lime pickle and salad...Enjoy...:)

This recipe is from a local television cooking series mom enjoys watching...I love this paratha  we did our own changes with the cheese filling i did 2 mistake in the recipe i should have finely chopped the chillies and also added mint leafs just like mom...dont forget to add both the ingredients if you prepare this recipe its very nice for brunch just one paratha is so filling.

Recipe Video Demo In English....

Methi-Matar/Fenugreek-Peas Stuffed Paratha with Grape Walnut Raita

tuffed parathas are really popular in India. They can be found on the menus of high-end restaurants as well are made fresh to order in road side dhabas. They come in different types obviously varying by their filling. I have yet to meet a person who does not like them, yes regardless of their filling. There is just something about them.

A stuffed paratha is basically an unleavened and pan fried flat bread stuffed with variety of fillings like spicy potatoes, peas, cauliflower, paneer and even with chicken. You can even find them with sweet fillings too. They are generally served simply with pickle, yogurt or just a little pat of butter... mmmm! It is a staple dish in almost all Indian households with minor variation in the recipe here and there. I remember mom often used to make these for breakfast and also sometimes for dinner with tomato chutney during winter times and it was always soul satisfying.

Hubby loves aloo paratha and my favorite is the one with stuffed peas. In this recipe I added some of the leftover methi leaves to my regular recipe of matar parathas and the result was fabulous. The sweetness of the peas with the flavor of methi and all the spices tucked inside the crispy yet soft bread was a total winner.

I chose to accompany my parathas with some raita. The raita below is one of my mom's famous raita recipe. The sweet tiny mini grapes with the fresh creamy yogurt and nuts is a the perfect side with these or any kind of stuffed parathas.

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Stuffed Peas Paratha

 Ingredients For Dough:
1 Cup Whole Wheat Flour
1 Cup All purpose Flour/Maida
1 Tbsp Chilly Flakes
1/2 Tsp Salt
2 Tbsp Oil

Ingredients For Filling:
1 Cup Fresh Green Peas
1/2 Tsp Chat Masala
1 Inch Ginger
3-4 Green Chillies
1 Tbsp Cumin Powder
1 Pinch Asafoetida
Fist Full Coriander leafs finely chopped
2 Tbsp Oil
Salt to taste

First Step:

• In a bowl add maida and whole wheat flour add the chilly flakes and salt mix all the ingredients together add water little by little and knead the dough to a soft consistency add oil and knead further to a soft dough cover and allow the dough to rest for 1/2 hour.

Second Step:

• Boil or steam the green peas drain the water if any pat dry and reserve in a bowl.
• In a coffee grinder or mixer jar  add the ginger and chillies grind to a coarse paste with out adding any water.
• Add the cooked peas to the coarse ground masala and grind to a coarse paste reserve in a bowl do not add water while grinding.
• Heat a wok with 2 tbsp oil add asafoetida and tip in your green peas paste fry for a minute add the cumin powder and chat masala mix well and fry add salt and coriander leafs stir well and fry for 10minutes till the moisture has gone and all the ingredients combine well.
• Reserve the peas mixture in a bowl and allow to cool down completely before filling.

Lets Prepare:

• Make medium size roundels out of the dough and dip into extra flour place it on a rolling board using a rolling pin flatten the sides of the dough leaving the center take about 4 to 6 tbsp of filling and place in the middle fold all the edges sealing the filling in the middle and roll back into a roundel and dip the roundel in the flour roll out into a paratha.
• Heat a skillet/tava or fry pan start frying the paratha flip to either sides of the paratha add 1tbsp of oil and fry the paratha Serve hot with raita or pickle...Enjoy...:)

I agree i'm not an expert cook as my mom to prepare perfect round paratha anyhow this is my first attempt trying to prepare peas paratha if i can do it so can you try it out its fun and super easy.

My recipe demo in English...watch..enjoy...:)

Nutri Roti (My Way)

Ingredients:

1/2 Cup Aashirvaad Multigrain Atta or Regular Wheat Flour.
1/2 All Purpose Flour/Maida.
2 Medium Carrots (Grated) 
1/2 Bunch Spinach Finely Chopped
1 Tbsp Jeera/Cumin seeds
1 Tbsp Ginger (Grated)
4 - 5 Chillies Finely Chopped
1 Medium Onion Finely Chopped
1  Pinch Asafoetida
Oil 
Salt to taste.


Lets Prepare:

• In a hot wok add 2 tbsp oil add jeera allow to splutter well tip in the ginger fry a bit add the onion and chillies add the asafoetida fry till the onions turn transparent.

• Tip In the grated carrots add salt as per taste fry for a minute tip in the spinach fry all the ingredients till well done.

• Remove the mixture from flame and allow to cool before kneading the dough.

• Combine both the flour add to the carrot masala mixture check for salt sprinkle very little water and knead the dough. please note the masala already has moisture make sure you just sprinkle little water as you knead the dough.

• Allow the dough  to rest for 15 minutes.

• Make roundels out of the dough dip in flour and roll out.

• Heat a skillet/tava and start frying out the roti's add very little oil while frying out the roti serve hot with butter, ketchup or pickle...Enjoy...:)

We have never used multigrain atta before this is the first time i prepared multigrain atta roti the texture was a bit rough and dry not soft as expected and the taste is different compare to regular whole wheat roti. i prefer not to use multigrain atta for roti anymore i tried out couple of other recipes with the same flour it was a hit i will feature in my future episodes. you can try the same recipe using whole wheat flour its sure to be a hit normally i prepare the masala ahead of time and store it in the fridge and knead the dough just before preparing roti's.

I've done detail recipe video demo in English...Enjoy...:)

Gajar Ki Roti

Ingredients:

1 Cup Carrots (peeled and cut into large pieces)

1 Cup All purpose flour / Maida

1 Cup Whole wheat flour

1 1/2 Tbsp Chilly Flakes

1 Inch Ginger

1 Cup Water

Oil 

Salt to taste.

Lets Prepare:

Heat a pot with one cup water add the carrots and ginger allow to carrots to cook well and the water should evaporate at the same time remove from flame and add the carrots to the blender and prepare puree adding very little water. reserve the puree to a mixing bowl add chilly flakes salt as per your taste add maida and wheat flour add 1 tbsp oil and knead the dough well add water if require while kneading the dough cover and allow the dough to rest for 1/2 hour. make roundels dip in some flour and roll out the roti. heat a tava or skillet and start frying the roti flip the roti twice add 1/2 tsp of oil fry and serve hot with butter and pickel ....Enjoy

Do look into the demo video how i prepare the roti and also make layers in the roti... 

You can also add chilly powder instead of chilly flakes but add the chilly powder while cooking the carrots and ginger then blend in a blender..and knead the dough... 

Watch my demo video and enjoy...:)

Lachha Paratha

I have always always wanted to make the perfect lachha parathas. These are my hubby's favorite and I like 'em too. The buttery, over-the-top flaky, multi layered and the fun looking parathas are just delicious and very hard to resist, you just wanna rip the layers,dunk in a buttery gravy and gobble it up.

I had tried it a few times and the results were well satisfying but I was still looking for that perfect recipe and my quest ended when I saw the delicious and perfect lachha parathas on Priya's blog. They looked so good... she had explaied it so well and as we all know she somehow has this unique ability to make the most intimidating or intriguing recipes sound easy. It tempted me to try it right away. I also love that she didn't add in any eggs in the dough. I tried it the same day within hours she posted and I can't thank her enough it turned out great...we loved it!

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