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

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

Gobi Paratha (Cauliflower Stuffed Paratha)

Ingredients

For the stuffing –

  • 1 medium head of cauliflower
  • 1/2 tsp cumin seeds
  • 2-3 green chillies, finely minced
  • 1” piece of ginger, minced
  • 1/2 tsp red chilli powder
  • 2 tsp oil
  • Salt to taste
  • 1 tbsp chopped coriander leaves

For the paratha dough –

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

Method –

  1. Cut the cauliflower into florets
  2. Wash the florets and stems and leave to dry in a colander
  3. Make sure that the cauliflower is completely dry before chopping
  4. Put the florets in a chopper and chop very fine
  5. Heat the oil
  6. Add the cumin seeds, ginger and green chillies
  7. Now add the grated cauliflower and salt and chilli powder
  8. Sauté for about 5 minutes
  9. Sprinkle the chopped coriander leaves and set aside
  10. Take the whole wheat flour in a bowl
  11. Make a well in the centre and add salt and oil
  12. Pour warm water as required and bring the mixture together
  13. Knead into a soft smooth dough
  14. Keep the dough covered for 20-30 minutes
  15. Make medium sized balls from the dough
  16. Take one ball of dough, roll and flatten it
  17. Dust with some flour and roll it in a circle of 5-6” diameter
  18. Place a generous amount of cauliflower stuffing in the centre, keeping some space from the side
  19. Bring the edges together and join them
  20. Join the edges well so that the filling doesn’t come out
  21. Roll the filled ball of dough using some dry flour to dust. It should be rolled thin preferably
  22. Now place the rolled paratha on a heated tava. The tava should be hot
  23. When the base is partly cooked, flip it
  24. Now when the top is also partly cooked, flip again
  25. Spread some oil on the both the partly cooked sides
  26. It will have brown spots
  27. Press the paratha edges with a spatula so that the edges are fried well
  28. 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

Bhatura

This is an Indian bread. It is mostly eaten with chole

Ingredients –

4 cups maida
1 cup sooji
1 tsp salt
3 tbsp powdered sugar
1 heaped tbsp kasoori methi
1 cup curd
2 tbsp baking powder
4 tbsp oil + extra for deep frying

Directions –

Mix maida, sooji, salt, powdered sugar and baking powder well.
Sieve and add kasoori methi. Mix lightly.
Add the curd. Mix lightly with fingers.
Add sufficient water and knead a soft dough.
Make a well in the middle add 4 tbsp oil. Mix well till it is an elastic dough. Cover with a wet cloth and leave for around 2 hours.
Make around twenty balls cover with the wet cloth and leave for ten minutes.
Meanwhile heat the oil in a frying wok.
Flatten the balls, roll them lightly and deep fry on medium heat till golden brown