Garlic Roti

If I start counting varieties of 'Indian Breads', it will definitely go beyond my imagination!!! Being an integral part of Indian cuisine, these breads are prepared with different ingredients n different techniques in different regions of the country... Roti, Thepla, Paratha, Kulcha, Naan and many more categories... and each one of these with a number of sub-categories too!!! 

Among all of them, we love flat-breads flavored using minced garlic... Ignoring my blabbering here, here you go with the easy-to-follow recipe of 'Garlic Roti' cooked on gas itself :)

 

Makes: 6-8

INGREDIENTS:

1 cup Wheat Flour

1/2 cup Maida

3 tsp Garlic paste

1 tbsp Yogurt

1 tbsp Butter

2 tsp Oil

Salt, to taste

Lukewarm water, as required

STEPS TO FOLLOW:

- Mix wheat flour, maida, salt, oil, 2 tsp garlic paste and yogurt in a big bowl. Knead a soft dough using lukewarm water.

- Cover it with a damp cloth and keep aside for half hour.

- In a tadka pan, take butter and 1 tsp garlic paste. Heat (or microwave) till butter melts. Keep it aside.

- Knead the dough for a while one more time and divide into 6-8 equal balls. 

- Roll into thick chapatis and roast them on nonstick pan till you find brown spots on both the sides (quite like you do with normal roti).

- Apply garlic butter generously over it.

- Serve hot with any gravy of your choice!!! :)

SJ's NOTE:

- You can alter the proportion of wheat flour and maida as per your choice.

- Dried herbs can be added before kneading the dough to make them more aromatic!

- I cooked it on gas! Alternatively, tandoor can be used too :) 

Click on the image to check out previously posted 'Indian Breads':

Methi Thepla

Again a comfort food from Gujju family!!! :) "Methi Thepla" is an authentic flat-bread prepared often for picnics, long distance travelling, monsoon, tea-time, tiffin box... You can call it 'Bread-Butter' for a Gujju! A dollop of 'Chhunda' (a kind of Sweet Mango Pickle)  and a thepla... and tummy full :) Spread it, roll it and enjoy....

I have had many different tastes and flavors of this traditional food too.. Crispy, soft, sweet, savory, fried, shallow-fried, pan-roasted, hot etc. etc... Here I have given a recipe of the one my mum used to cook... A little sweet and cooked on flat griddle with oil drizzles!!! :)

Makes: 6-7

INGREDIENTS:

1 cup Wheat Flour

3/4 cup Fenugreek Leaves

5-6 Mint Leaves

1/2 tsp Chopped Green Chillies

1 tbsp Yogurt

1/2 tsp Roasted Cumin Seeds

2 tsp Sugar

1/4 tsp Turmeric Powder

Salt, to taste

Cooking Oil, as required

STEPS TO FOLLOW:

- Mix wheat flour, cumin seeds, sugar, turmeric powder and salt all together in a bowl.

- Roughly chop fenugreek and mint leaves. Add them into the bowl along with chopped green chillies.

- Add around 2 tsp of oil into it and mix everything well. 

- Knead a soft dough using lukewarm water and cover it with a damp cloth. Keep it aside for sometime.

- Make lemon-sized balls out of the dough and roll them out to make around 7-8" in diameter. 

- Heat a flat griddle and put one onto it. Cook it for nearly 30-40 sec and flip it.

- Apply a little oil on partially-cooked surface and flip it again. Repeat the same process again.

- Cook it on both the sides evenly until golden-brown spots appear on it. Make remaining thepla the same way. 

- Methi thepla are ready to serve!!!

SJ's NOTE:

- Serving it with a cuppa tea and a pickle of green chillies is the best combo ever!!!

- My mum used to jaggery (not sugar) for a desi touch, but I don't much like it so replaced with sugar :) 

Paneer-Mooli Paratha

I had been to 'Jassi De Parathe' thrice when I was in India and since then I have got a long list of stuffed parathas to try in-house! I enjoy making them not only with different flavors but different texture too.

A few days back, I got a mooli (radish) from veggie market n thought of cutting it into slices for salad! Just forgot to do it before dinner every time... Finally, got to try my hands on making a new stuffing! Used my big-hole grater and worked on mooli first... Made some paneer at home and turned the gas on :)

These parathas looked a little crisp from outside but were so soft to melt in mouth! They had quite a distinct flavor of mooli and paneer mixed up with a pinch of ajwain... And how can I forget to mention, it smelled wonderful too :) My friend, Shalvi is definitely going to give it a try... How about you??!!! :)

Makes: 6-8

INGREDIENTS:

For Dough--

1 cup Wheat Flour

1 tbsp Yogurt

2 tsp Clarified Butter (ghee)

Salt, to taste

Lukewarm water, as required

For Stuffing--

1 cup Grated Mooli (Radish) 

1/2 cup Paneer (Cottage-Cheese)

1/2 tsp Ginger paste

1 tbsp Chopped Coriander

1/4 tsp Turmeric Powder

1/2 tsp Red Chilly Powder

1/4 tsp Ajwain

A pinch of Hing

2 tsp Cooking Oil

Salt, to taste

STEPS TO FOLLOW:

- Mix all ingredients of dough and knead to make a soft (roti) dough. Cover it and keep aside for 10 mins. 

- Add a pinch of salt in shredded mooli, keep it aside for 5 mins and squeeze all water out of it.

- Heat oil in a pan and add ajwain and hing with shredded mooli.

- Crumble paneer and add it into pan along with all the spices. 

- Mix everything well and cook it for around 3-4 mins. 

- Transfer it to another bowl and cool it down to room temp. Divide the stuffing in 6-8 portions and make balls. 

- Divide the dough in equal portions as well and roll them to make 3-4" in diameter. Put one balls of stuffing into it and fold covering it completely with dough.

- Roll it out again to make 7-8" in diameter (use wheat flour for dusting).

- Heat the pan and cook this paratha on both side by applying clarified butter (or oil). 

- Cook it evenly and serve hot with a bowl of curd! :)

SJ's NOTE:

- You can eliminate using paneer and make this paratha only with mooli.
- Ideally, finely chopped green chillies are used for stuffing. As I can't have much of it, I used red chilly powder here :)

Chana Dal Stuffed Paratha

I'm fond of trying various stuffed paratha!!! I never prefer having leftover items on the next day and so I hardly have something in freeze from previous lunch/dinner :) A little extra rice I had this time, which I definitely wasn't going to have on plate again... So I thought of making quite a different paratha stuffed with a combo of chana dal n leftover rice! 

On the very 1st bite, I got negative vibes from my husband, so was disappointed a little. But the next moment, he said... It's super-tasty n healthy one, I was so relieved! Making sure of his expressions, I gotta know he was expecting it to be Aloo Paratha, so the expressions changed :P 

Paratha-lovers, try it out! This is definitely a healthy n delicious alternate of 'Aloo Paratha' :)

Makes: 6

INGREDIENTS:

For Dough--

1/2 cup Wheat Flour

1/2 cup Plain Flour (Maida)

1 tsp Chopped Coriander Leaves

Salt, to taste

2 tsp Oil

For Stuffing--

1/2 cup Chana Dal (Bengal Gram)

1/2 cup Boiled Rice (I used leftover-rice)

1 tsp Roasted Cumin Powder

1/2 tsp Red Chilly Flakes

1/2 tsp Amchur (Dry Mango Powder)

Salt, to taste

STEPS TO FOLLOW:

- Soak chana dal in water for an hour and pressure-cook it for 1-2 whistles only.

- Drain excess water and rinse it. Keep it aside.

- Mix all the ingredients of dough in a big bowl and knead a soft dough by using lukewarm water as required.

- In another mixing bowl, take cooked chana dal and add rest of all stuffing ingredients. 

- Mix everything well but make sure it's not completely mashed.

- Divide the dough and stuffing into 6 portions. Take one ball, roll it out to make 4" in diameter. 

- Place a stuffing ball onto it. Fold it from all the sides to make a lemon-sized ball again.

- Roll it one more time to make paratha of 7"-8" in diameter. Repeat the same process for other balls.

- Pan-roast it by drizzling a little oil every time till you find brown-spots on both the sides.

- Serve hot with Coriander-Mint Chutney or a Yogurt bowl :)

SJ's NOTE:

- You can add one small-sized boiled potato for binding, if you are not using rice.

- For rich flavors, use clarified butter (desi ghee) to replace oil. 

Paneer Quesadilla

I'm back with a dinner-time treat for everyone! A simple, quick and colorful stuffed bread - "Paneer (Cottage-cheese) Quesadilla" is something I loved the most in 'Fusion' food... :) 

Thought of making Quesadilla many a times before, but never implemented! Last night, wanted to try a bit different bread/wrap and that too with an Indian touch... BOOM!!! Combined both of these lines n made these fusion dish with cheesy and spicy stuffing :P

Makes: 4

INGREDIENTS:

4 Wheat Tortillas
2 cups Paneer Bhurji
1 cup Grated Cheese
Oil, to pan-roast

STEPS TO FOLLOW:

- Place a tortilla on flat surface.
- Spread 1/2 cup of Paneer Bhurji on half part of tortilla.
- Sprinkle grated cheese on top and fold it into half.
- Roast on a flat pan with a few drops of oil (or cooking spray).
- Repeat the same process for making rest of all quesadillas.
- Serve hot with tomato ketchup! :)

A special linking with Fast!Fresh!Simple! Event at Cooking with Sapana! Also sending it to Sowmya's Healthy Diet- Lunchbox and Priya's Versatile Recipes:

Aloo Paratha

It happened many a times before marriage when my hubby asked me what all I had in lunch/dinner & I replied in a word - "Aloo Paratha"!!! He used to wonder how many times in a week I ate the same thing!!!  

To be honest, I simply loved it (I'm still loving it) in breakfast, lunch or dinner!!! But that time, I wasn't making these extremely delicious parathas by myself... My mum used to make it 2-3 times a week on my demand ;) Now I make it often as my hubby loves it too ;) I don't need to mention... we both are big-time potato lovers :P

Here is a recipe of my simple n tasty "Aloo Paratha":

Makes: 8

INGREDIENTS:

2 cups Wheat Flour

4 Boiled Potatoes

2 tbsp Chopped Coriander

1 tsp Crushed Fennel Seeds

1/2 tsp Red Chilly Powder

1 tsp Coriander Powder

1/2 tsp Garam Masala

1 tsp Amchur Powder
Salt, to taste

2 tsp Oil (to knead dough)

Oil or Ghee (clarified butter), to cook 

STEPS TO FOLLOW:

- Mix wheat flour, salt and oil in a bowl. Knead a soft dough using water as required. Cover it with a damp cloth and let it rest for 15 mins. 

- Take all boiled potatoes in a mixing bowl and mash it well.

- Add all the dry spices along with chopped coriander and mix them well. Stuffing is ready! 

- Divide the stuffing as well as dough in 8 equal sized balls. 

- Take one ball and again divide it into 2. Roll both of them out to make 4" diameter.

- Put a stuffing balls on one of them and cover it with other. Roll them out carefully (stuffing should not pop out of it) and make around 8" in diameter.

- Heat a flat pan and roast this paratha on it. Flip it over in 40-45 seconds and apply a few drops of oil.

- Flip it again and apply oil on the other side as well. Cook it till you see golden-brown spots on both the sides of paratha. Follow the same process to make all parathas.

- Serve hot with chilled yogurt and a dollop of tangy pickle!!! :)

SJ's NOTE:

- Optionally, 1/4 cup finely chopped (or shredded) onions can be added for more flavors!

- Best if you use clarified butter for cooking them! If not, you can dry-roast them on pan and then apply butter before serving :)

Lachcha Paratha

A crispy, flaky and layered paratha, the best accompaniment to any North-Indian gravy!

"Lachcha Paratha" - I know a name itself restrains you from trying it out! Pretty much a normal process with a few additional steps for getting those beautiful looking layers... But it's not as tough as you feel... only that it needs a right technique and practice to make it...

Here I have posted the first technique of my "Lachcha Paratha"...

Makes: 8-10

INGREDIENTS:

2 cups Wheat Flour

1 tbsp Oil

3/4 cup Lukewarm Water

Salt, to taste

Wheat Flour, for dusting

1 tbsp Ghee

METHOD:

- Take wheat flour and salt in a bowl and mix well.

- Add oil and mix to get crumbly texture of it, which will make paratha flaky.

- Knead a soft dough using lukewarm water and keep it aside for half hour.

- Divide the dough in 10 equal balls.

- Take one and roll out as big and thin possible.

- Generously apply ghee on it and sprinkle wheat flour over it.

- Fold it from edge-to-edge (pleating technique) like shown here:

- Cover all prepared balls with plastic wrap and let it rest for an hour.

- Roll out a paratha size and pan-roast with oil drizzles.
- Serve hot with any Indian Gravy or just a spoonful of pickle!!! :P

SJ's NOTE:

- Oil can be used to apply on surface, if you don't prefer ghee!

- Combo of wheat flour and maida can be used too, so adjust your proportion...
- Addition of garam masala, hing and kasuri methi will enhance the taste a lot.

... 2nd and 3rd techniques of "Lachaha Parathas" will be posted soon.. :)

Mix Veggie Paratha

A heavy breakfast or full-meal or a tiffin-box!!! Healthy and yummy parathas always work... Too many of them you might have tried - Aloo Paratha, Gobhi Paratha, Radish Paratha etc. etc.

Here is a combo of all ;) "Mix Veggie Paratha" - Pick your own favorite veggies and try it out...

Preparation Time: 30 mins

Cooking Time: 20 mins

Makes: 8 nos. 

INGREDIENTS:

For Dough --

2 cup Wheat flour

2 tsp Oil

Salt, to taste

Water, as required

For Stuffing --

1 Boiled Potato medium-size

1/2 cup Shredded Cabbage

1/4 cup Finely chopped Capsicum

1/2 cup Boiled mix of Corn, Green Peas and Carrots

2-3 tsp Finely chopped Onion

1 tbsp Chopped Coriander

1/4 tsp Garam Masala

1/4 tsp Red Chilly Powder

1/4 tsp Coriander Powder

1/4 tsp Amchur

METHOD:

- Take wheat flour, salt in a mixing bowl. Make a soft dough by gradually adding water in it. 

- Once the dough is formed, add oil and knead it for around a min. Cover it with lid or cling wrap and keep it aside for 15 mins.

- Take all veggies of stuffing in a big bowl and mash them well. 

- Add spices and salt and mix it again. Divide the mixture into 8 balls and keep it aside.

- Make 8 balls out of dough as well and again divide each of them in 2 smaller balls.

- Take 2 at time and roll both of them separately to 3" in diameter and put a ball of mixture onto one.

- Arrange another over it and press it gently on sides to remove air bubbles and seal the sides.

- Roll it again to make chapati size. Make sure mixture is not popping out from sides.

- Drizzle a little oil and place a paratha on hot flat-pan.

- Cook it equally on both the sides for total of 2-3 mins. You will be able to see brown spots on the surface. Follow the same process for rest of all parathas.

- Grab one straight from the pan and enjoy :)

SJ's NOTE:

- Mango pickle or Tomato chutney goes very well with it.

Varieties of "Stuffed Parathas" will be posted very soon... :)

Soft Taco Shells

I'm not much a fan of Tacos... and specially a big NO-NO for hard shells! Still for a change in tiffin-box or on-the-go biting, it's never a bad option! ;) But again, couldn't digest an idea of buying corn tortillas from a super-market... So, here I come with a good option to make and store it in-house... 

"Soft Taco Shells" - A part of "Kids Favorites" for all time!!! :)

Makes: 5-6

INGREDIENTS:

1/2 cup Cornmeal
1/2 cup Wheat Flour
2 tsp Oil
Salt, to taste
Lukewarm water, as required

METHOD:

- Take cornmeal and wheat flour in a big bowl. Add salt and mix it well.
- Add 1 tsp oil and combine all together to form crumbles.
- Knead a soft dough by adding lukewarm water gradually.
- At last, pour another tsp of oil over dough and knead to form a soft surface.
- Let it rest for around 10 mins.
- Roll out a medium-thick chapatis of 6-inches in diameter.
- Roast it on flat-griddle and make sure it's 85-90% cooked on both sides.
- Cool it down to room temp and store it in air-tight container.

SJ's NOTE:

- Cover with a damp cloth while making it to keep them soft.
- Fill in your favorite stuffing / salad, half-fold it and heat in oven or flat-pan! Ummm yummy it sounds... :)
- This version (if roasted 100% on both the sides) is called "Makke di Roti"!!!

Masala Thepla

Breakfast? Tiffin-box?? Long-distance journey??? All problems... One solution!!! 

Roll it with Chhunda... Have it with 'Chai ki Chuski'... Or grab one with 'Chilled Yogurt'.. It gives a quick bite at anytime with the feel of eating something substantial! To me, it reminds of all long train journeys... :) 

 "Masala Thepla", one of the very famous traditional Gujju food... 

Makes: 10

INGREDIENTS:

2 cups Wheat Flour
1/2 tsp Salt
1/2 tsp Red Chilly Powder
1/4 tsp Turmeric Powder
1/4 tsp Ajwain
A pinch of Hing
1 tbsp Oil + For cooking

METHOD:

- Mix all the ingredients (optionally can pick one from variations) and knead a soft dough using water.
- Let it rest for 10-15 mins and divide the dough in 10 equal balls.
- Roll each of them medium-thick and 7-8" diameter in size.
- Place it on hot tava and cook it for around half min each side.
- Drizzle very little oil and roast to make golden brown on both the sides.
- Serve with a cuppa tea!!!

VARIATIONS:

- Minced Garlic
- Grated Bottle Gourd
- Fresh / Dry Fenugreek Leaves
- Spinach Leaves


SJ's NOTE:

- Can be stored easily for 4-5 days!
- Use aluminium foil to store it in air-tight container to prevent them drying out.

Home-made Tortillas

Why to buy ready-to-use tortillas when it's quite easy n quick to make at home? Turn your routine meal into something special with these wraps or transform your tiffin into a treasure box! :)

Makes: 4-5

INGREDIENTS:

2 cups wheat flour (plain flour or combination of both is always an option)
1 tsp salt
4 tsp cooking oil
1/2 cup water
2 tsp baking powder

METHOD:

- Mix wheat flour, baking powder and salt in a bowl.
- Add 3 tsp of cooking oil into it and mix well to make crumbles.
- Add your flavor in it and mix well.
- Knead a soft dough using lukewarm water.
- Divide the dough in 4 balls and roll them out in thin chapati.
- Cook them on flat tawa for a min or two on both the sides.
- Cover all tortillas with a damp kitchen towel to keep them soft.
- Use these wheat-based tortillas to make varities of wraps!

SJ's NOTE:

You can make tortillas with your magical flavor! Few of my choice...

1. Garlic and Herb - Crush garlic cloves and any herbs of your choice with few drops of olive oil.
2. Cinnamon n Sugar - Mix of cinnamon powder (a pinch) and caster sugar.
3. Spinach - Fresh/frozen spinach puree
4. Lemon n Black pepper - Mix black pepper powder in lemon juice.
5. Tomato and Basil - Blend tomato and basil in mixture using water.

Thaalipeeth

Makes: 6-7 nos. 

INGREDIENTS:

1/2 cup Whole wheat flour

1/2 cup Bajri flour

2 tbsp Jowar flour

2 tbsp Besan

2 tbsp Rice flour

1 tbsp Udad flour

1/2 cup Chopped spring onions (greens)

2-3 Chopped green chillies

Salt to taste

1/4 tsp Turmeric powder

Oil as required

METHOD:

- Mix all flours in a big bowl along with salt and turmeric powder.

- Put 2 tsp of oil into it and add spring onion greens. Add enough water and 1 tbsp oil and knead into a soft dough. 

- Place a plastic bag (thick one) on flat surface and apply a drop of oil over it. 

- Take a portion of dough (small ball sized) and spread with finger tips on plastic surface. Tap it with drops of water to make paratha-size.

- Make a small hole in the center of it and transfer it onto hot tawa. 

- Roast it like paratha only and put some oil in hole to cook it evenly. 

- Flip it around and follow the same procedure. 

- Serve hot with a cuppa tea... :) 

Masala Puri

My husband simply loves a very classic Indian bread - "Puri" :) Even I do.. but more when I'm looking forward to serve a quick breakfast or meal... :P

Here are few different versions of the "Puri":

- A version without spices in it, is best to be served with Kheer or Halwa...

- Puri pricked with fork to make it flat, is used as a Chaat-Puri! 

- Quite crispy and tiny ball one, serves the best ever Street-Food "Panipuri"!

A round puffed up ball, that too a little chatpata... works great with any Indian Gravy!!! A classic combo that  any Gujju will love to have: "Poori-Bhaaji" (Puri with dry potato subzi) 

Makes: 15-16 puris

INGREDIENTS:

2 cup Wheat flour

3/4 cup water

1/2 tsp Salt

1/4 tsp Turmeric powder

1/4 tsp Red chilly powder

METHOD:

- Mix wheat flour and all the spices in a bowl.
- Add 1 tsp of oil into it and mix well.
- Knead a soft dough by adding water gradually in it. At the end,
- Divide the dough in portions of equal size.
- Roll each of them medium-thick to around 5-6 cm in diameter.
- Heat oil in deep-kadai and fry 2-3 puris at a time.
- In around 5 secs, it will puff up then turn it to make light crisp and golden-brown on both the sides.
- Serve with any gravy you love... :)

Kulcha

Makes: 4-5 nos.

INGREDIENTS:

1 cup wheat flour

1/2 cup plain flour (maida)

1/2 cup chopped coriander

1/2 cup curd

2 tsp oil

Salt per taste

Lukewarm water as required

METHOD:

- Take wheat flour & maida with salt & coriander in bowl.

- Once it is mixed well, add oil and curd.

- Use lukewarm water as required and knead a soft dough.

- Roll it in oblong shape and arrange all in baking tray. 

- Bake it in pre-heated oven on 160° for around  15 mins.

- Take the baking tray out and roast them both the sides on direct high flame for around 10-12 sec.

- Baking will give a little crisp-fluffy look to kulcha & direct flame will bring a nice spotted texture like tandoor one.

Tandoori Masala Kulcha

INGREDIENTS:

For Kulcha:

========

1 cup maida (plain flour)

1 cup wheat flour

1/2 sachet dry yeast

1/2 tsp sugar

1 tbsp oil

Salt per taste

For Stuffing:

========

3 boiled & mashed potatoes

1 chopped onion

1 tbsp chopped coriander

garlic salt per taste

1/4 tsp garam masala

1/2 tsp amchur powder

METHOD:

- Take some water in a bowl and add dry yeast with a lil sugar & oil. Set aside for 5-6 mins. 

- In another bowl, mix maida and wheat flour. Add salt in it. Make a well in centre of bowl. 

- Add yeast mixture and form a sticky dough and knead it for 10 mins.

- Brush a bowl lightly with oil and sprinkle some maida in bowl. 

- Put dough in it and set aside in a warm place to rise for 1-2 hours.

- Once done, punch it well to remove air. Make big size balls out of it and roll it to small size.

- Fill the stuffing inside and seal it around to make a ball.

- Roll it roti/paratha sized with medium-thickness. 

- Bake it in pre-heated oven on 200 for around 7-10 mins.

- Give a restaurant texture by roasting it on direct flame for few seconds.

- apply butter and serve hot with any gravy or pickle.

Puri for Panipuri

INGREDIENTS: (approx 40 puris)

Fine Sooji – 1/2 cup

Maida - 1 tbsp

Baking Powder

Salt

LukeWarm Water

Oil 

METHOD:

- Take fine sooji, salt and baking powder. Mix them well.

- Add lukewarm water and let sooji soak it all.

- Add maida and knead a dough for 3-4 mins. Add little oil and knead again.

- Plastic Wrap dough & let it rest for 15 mins.

- Divide dough in tiny balls and roll out them.

- Deep fry puris until cripsy golden brown. 

- Store them in airtight container.

Gobhi Paratha

INGREDIENTS

For Dough

Wheat flour & Maida (2:1)

Salt

Oil

For Stuffing

Grated Cauliflower

Grated Capsicum

Chopped Coriander leaves

Finely chopped Ginger

Garam masala

Salt

Red Chilly powder

Coriander powder

Chat masala

METHOD

- Mix wheat flour and maida with salt and oil and knead a soft dough with lukewarm water.

- Take all the ingredients of stuffing together in a bowl and mix well.

- Make the balls out of dough and roll them into thin chapattis. Keep aside.

- Take one chapatti and spread a tablespoon of the stuffing till the ends.

- Place another chapatti over this and seal the ends (if required, with a drop of water).

- Heat tawa. Put a little oil over it and roast all parathas.

- Serve hot! :)

Papdi for Chat

INGREDIENTS:

Maida

Ajwain Seeds

Ghee / Oil 

Salt

Warm water

Oil 

METHOD:

- Add maida, ghee/oil, ajwain and salt in a bowl and mix well.

- Add water kneed a dough (stiff). Cover with a damp cloth and keep aside for 15 mins. 

- Roll in a big sized chapati with medium thickness. 

- Cut into small using round mould. Prick with fork to avoid puffing up.

- Heat oil in kadai and deep fry until light golden and crispy. 

- Take out on a tissue and store in airtight container.

Sev Stuffed Paratha

Ingredients

Mixture of Namkeen Sev & Nylon Sev

Onion (finely chopped)

Chopped green chillies

Wheat flour

Oil

Salt

Chat masala

Method

1. Kneed a dough for making paratha and keep it aside.

2. Mix the sev, chopped onions and green chillies with salt, chat masala in a bowl.

3. Roll a ball of dough and put the mixture on it.

4. Fold it well and make a roti sized paratha.

5. Heat tava and make the paratha with oil.

6. Serve it hot with green chutney and nylon sev.

Stuff-In Vegetable Paratha

INGREDIENTS

For the dough
---------------------
wheat flour
Plain flour (Maida)
Salt
Oil
Water

For the stuffing
-----------------------
Cabbage
Cauliflower
Green peas
carrot
French beans
Red, yellow capsicums
Onion
Mint leaves
Coriander leaves
(finely chopped & boiled above all vegetables)
Potato (Boiled & mashed)
Ginger-chilly paste
Cumin seeds
Salt
Black Pepper
Chat masala
Lemon juice
Oil

METHOD

1. Mix the plain flour, wheat flour, salt, oil. Add enough water to make a soft dough.

2. Keep the dough aside.

3. Take a oil in pan & add cumin seeds, ginger-chilly paste, all boiled and chopped vegetables.

4. Saute those vegetables for 5 to 10 minutes.

5. Now add all vegetables in mashed potatoes. Then add salt, black pepper, chat masala, lemon juice & make stuffing ready.

6. Make parathas of that dough with stuffing.

7. Put the paratha on a tava & cook it with oil both sides.

8. Serve the parathas hot with salad & curd.