Keema Paratha (Mutton Mince Paratha)

Ingredients

For the Dough –

  • 2 cups whole wheat flour
  • 1/2 tsp salt
  • 2 tbsp vegetable oil + more for frying

For the Filling –

  • 2 tbsp vegetable oil
  • 1/2 cup chopped onions
  • 1 tsp ginger garlic paste
  • 300 gm keema (minced mutton)
  • 1 tsp coriander powder
  • 1 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp garam masala powder
  • 1/2 tsp roasted cumin powder
  • 1 tbsp lemon juice
  • Salt to taste
  • 2 tbsp chopped coriander leaves

Method –

  1. Mix whole wheat flour, salt, and 2 tbsp vegetable oil in a large bowl. Mix the ingredients together to make a crumbly mixture.
  2. Add little water and make a soft dough. Keep adding little by little and knead until the dough is soft.
  3. Knead the dough for 2-3 minutes until it is soft and smooth. Cover the bowl with a kitchen towel and cover for 20 minutes.
  4. Heat vegetable oil in a heavy bottom pan.
  5. Add chopped onion and fry till translucent. Keep stirring it frequently.
  6. Add ginger and garlic paste and fry for another minute. Now add the mutton mince and fry on high heat for 3-4 minutes. Keep stirring frequently.
  7. Add coriander powder, red chili powder, turmeric powder, garam masala powder, salt, and roasted cumin powder and mix everything well.
  8. Add 1 cup of water and cover the pan.
  9. Cook on low heat for 40-45 minutes. Remove the lid. Cook the mutton on high heat till it is completely dry. Keep stirring continuously.
  10. Add lemon juice and fresh coriander and mix well. Remove the pan from heat and cool the filling completely.d keep aside for 20 minutes.
  11. Divide the dough into lemon size balls. Dust the balls with some dry flour and roll to make a 4-inch circle.
  12. Keep 2 tbsp of mutton filling in the center and bring the ends together.
  13. Dust with dry flour and roll the balls with very light hands to make a 5-6 inch circle.
  14. Heat a griddle. Put the paratha on the hot griddle. Flip the paratha once light brown spots appear on the bottom surface.
  15. Apply oil on both sides. Fry from both sides till brown spots appear. Keep pressing using a flat ladle while frying.
  16. Serve hot with curd, pickle or extra butter

Bathua Saag Paratha

Ingredients

For the Dough –

  • 2 cups whole wheat flour
  • 1/2 tsp salt
  • Water to make a soft dough
  • 2 tsp ghee

For the Stuffing-

  • 500 gm bathua leaves, chopped, washed and strained
  • 1 tbsp mustard oil
  • 1/2 tsp cumin seeds
  • 1 pinch asafoetida powder
  • 2-3 chopped green chillies
  • 1” ginger, grated
  • 1/2 tsp red chilli powder
  • Salt to taste

Method –

  1. Mix the whole wheat flour with salt
  2. Add water little by little to make a soft dough
  3. Add the ghee to the dough, knead well and set aside
  4. Heat mustard oil in a Kadhai
  5. Add cumin seeds and asafoetida powder
  6. When the seeds splutter, add green chillies and grated ginger
  7. When it changes colour, add the bathua leaves
  8. Mix well and add salt
  9. Cover with a lid and let it cook for 6-7 minutes
  10. Let all the moisture evaporate and make the mixture absolutely dry. Set aside to cool
  11. Now, make equal sized balls from the dough
  12. Take a ball of dough, roll it into a small round, place about a lime sized ball or more of stuffing inside and close the edges
  13. Lightly dust the stuffed ball of dough with flour and roll lightly to a medium thick round of about 5” diameter
  14. Heat a iron tawa, place the paratha on it
  15. Flip it when brown specks appear, drizzle some oil/ghee and cook till done
  16. Serve with curd/pickle/butter

Palak Paratha (Spinach Paratha)

Ingredients

  • 1.5 cups atta (whole wheat flour)
  • 1.5 cups spinach
  • 1/2” ginger
  • 1 small green chilli
  • 1/2 tsp salt
  • 1 tbsp oil for kneading the dough
  • Oil for cooking

Method –

  1. Wash spinach and drain completely
  2. Blend it in a mixer with ginger and chilli to a fine paste and set aside
  3. Add the purée to the flour along with salt
  4. Knead together to make a dough (add a little water if the dough is dry or add a little flour if the dough is sticky)
  5. Add 1 tbsp oil and knead well to make a soft pliable dough
  6. Make 8 equal sized balls
  7. Set this aside for 30 minutes and cover them
  8. Flour the rolling area and flatten a ball. Sprinkle flour.
  9. Roll it to make slightly thick palak paratha.
  10. Sprinkle flour over the paratha as needed to prevent sticking. It has to be slightly thicker than roti.
  11. Heat a tawa until hot enough. Transfer a paratha to the tawa.
  12. When the paratha begins to get bubbles, flip to the other side
  13. Gently press down the paratha with a spatula to puff it. Cook until golden spots appear
  14. Once done, smear a little ghee and serve hot

Dal Paratha (Stuffed Dal Paratha)

Ingredients

For the Stuffing

  • 1 cup skinned yellow lentil (mung dal)
  • 1 cup water to cook the dal
  • 1/2 tsp turmeric
  • 1/2 tsp red chilli powder
  • 1/2 tsp coriander powder
  • 1/2 tsp amchur powder (mango powder)
  • 2 green chillies, chopped finely
  • 2 tbsp chopped coriander leaves
  • 1/2 tsp cumin seeds
  • Salt to taste
  • 2 tsp oil

For the Paratha Dough-

  • 2 cups whole wheat flour
  • 2 tbsp oil
  • Warm water for kneading
  • Salt to taste

Method –

  1. Wash and soak the dal for 30 minutes. Drain in a colander and set aside
  2. Heat oil in a pan
  3. Add cumin seeds
  4. When it splutters, add dal
  5. Sauté for 2-3 minutes.
  6. Add turmeric powder
  7. Add the water and once it boils, lower the heat completely
  8. The water should evaporate completely and the dal should remain whole and separate
  9. Add red chilli powder, coriander powder, amchur powder, green chillies, salt and mix well. Set aside
The dal ready for stuffing
  • Take the whole wheat flour in a bowl
  • Make a well in the centre and add salt and oil
  • Pour warm water as required and bring the mixture together
  • Knead into a soft smooth dough
  • Keep the dough covered for 20-30 minutes
  • Make medium sized balls from the dough
  • Take one ball of dough, roll and flatten it
  • Dust with some flour and roll it in a circle of 5-6” diameter
  • Place the dal stuffing (about 2 tbsp) in the centre, keeping some space from the side
  • Bring the edges together and join them
  • Join the edges well so that the filling doesn’t come out
  • Roll the filled ball of dough using some dry flour to dust. It should be rolled thin preferably
  • Now place the rolled paratha on a heated tava. The tava should be hot
  • When the base is partly cooked, flip it
  • Now when the top is also partly cooked, flip again
  • Spread some oil on the both the partly cooked sides
  • It will have brown spots
  • Press the paratha edges with a spatula so that the edges are fried well
  • Serve with extra butter, yogurt and pickle

Paneer and Cheese Paratha

Ingredients

  • Wheat Flour – 2 cups
  • Oil – 2 tsp
  • Salt – 1/2 tsp
  • Warm water – 3/4 cup to 1 cup

For the Stuffing –

  • Paneer – 200 gm grated
  • Onion – 1 large, finely chopped
  • Green chillies – 2, finely chopped
  • Coriander leaves – a handful, finely chopped
  • Roasted cumin powder – 1/2 tsp
  • Red chilli powder – 1/2 tsp
  • Chaat masala – 1/4 tsp
  • Ajwain/caraway seeds – 1/2 tsp
  • 60 gm Amul cheese, grated
  • Salt to taste
The stuffing

Method –

  1. Mix together wheat flour, oil and salt in a wide mixing bowl
  2. Pour water, a little at a time and make a stiff non sticky dough
  3. Knead well to make the dough soft and pliable
  4. Wrap in a moist cloth and set aside for 30 minutes
  5. Mix all the ingredients for the filling
  6. Divide into equal balls and set aside
  7. Make equal balls from the dough
  8. Take a ball of dough and roll it out lightly
  9. Place a generous amount of filling it in and seal the edges
  10. Roll the paratha evenly
  11. Heat a tawa, place the paratha on it, flip over when brown spots appear, spread oil on flipped side, flip again, put oil on the other side and cook till both sides are golden

Mooli Paratha (Radish Stuffed Paratha)

Ingredients

For the Stuffing

  • 3 mooli (radish), grated
  • 1 large potato, boiled, peeled and mashed
  • 1 tsp cumin seeds
  • 1 tsp red chilli powder
  • 1 green chilli, chopped finely
  • 1” piece grated ginger
  • 2 tbsp chopped coriander leaves
  • Salt to taste

For the Paratha Dough –

  • 2 cups whole wheat flour
  • 2 tbsp oil
  • Warm water for kneading
  • Salt to taste

Method –

  1. Soak the grated mooli in salted water for about 30 minutes
  2. Squeeze all the water out and put it in a bowl
  3. Add the mashed potatoes, cumin seeds, red chilli powder, green chillies, ginger, coriander leaves and salt and mix well
  4. Keep this stuffing aside
  5. Take the whole wheat flour in a bowl
  6. Make a well in the centre and add salt and oil
  7. Pour warm water as required and bring the mixture together
  8. Knead into a soft smooth dough
  9. Keep the dough covered for 20-30 minutes
  10. Make medium sized balls from the dough
  11. Take one ball of dough, roll and flatten it
  12. Dust with some flour and roll it in a circle of 5-6” diameter
  13. Place a generous amount of mooli potato stuffing in the centre, keeping some space from the side
  14. Bring the edges together and join them
  15. Join the edges well so that the filling doesn’t come out
  16. Roll the filled ball of dough using some dry flour to dust. It should be rolled thin preferably
  17. Now place the rolled paratha on a heated tava. The tava should be hot
  18. When the base is partly cooked, flip it
  19. Now when the top is also partly cooked, flip again
  20. Spread some oil on the both the partly cooked sides
  21. It will have brown spots
  22. Press the paratha edges with a spatula so that the edges are fried well
  23. Serve with extra butter, yogurt and pickle

Alu Paratha (Potato Stuffed Paratha)

Ingredients

For the stuffing –

  • 6 medium potatoes
  • 1/2 tsp cumin seeds
  • 1 onion finely minced
  • 2-3 green chillies finely minced
  • 1 tbsp finely chopped coriander leaves
  • 1/2 tsp red chilli powder
  • Salt to taste

For the paratha dough –

  • 2 cups whole wheat flour
  • 2 tbsp oil
  • Warm water for kneading
  • Salt to taste

Method –

  1. Boil, peel and mash the potatoes
  2. Add cumin seeds, onion, green chillies and coriander leaves to the mashed potatoes
  3. Add red chilli powder and salt to taste
  4. Mix all the ingredients(there should be no lumps), and set aside
  5. Take the whole wheat flour in a bowl
  6. Make a well in the centre and add salt and oil
  7. Pour warm water as required and bring the mixture together
  8. Knead into a soft smooth dough
  9. Keep the dough covered for 20-30 minutes
  10. Make medium sized balls from the dough
  11. Take one ball of dough, roll and flatten it
  12. Dust with some flour and roll it in a circle of 5-6” diameter
  13. Place the potato stuffing in the centre, keeping some space from the side
  14. Bring the edges together and join them
  15. Join the edges well so that the filling doesn’t come out
  16. Roll the filled ball of dough using some dry flour to dust. It should be rolled thin preferably
  17. Now place the rolled paratha on a heated tava. The tava should be hot
  18. When the base is partly cooked, flip it
  19. Now when the top is also partly cooked, flip again
  20. Spread some oil on the both the partly cooked sides
  21. It will have brown spots
  22. Press the paratha edges with a spatula so that the edges are fried well
  23. Serve with extra butter, yogurt and pickle