Stuffed Paratha Series: Paneer Mixed Veg Paratha

Paratha atta: 
2 1/2 cups wheat flour
1 1/2 tsp Salt
4 tbsp oil
Water to bind

Ingredients:

100 gms paneer
1/2 a cabbage
1 medium-sized carrot
a few florets of cauliflower
7 or 8 sprigs of kothmari
2 medium onions
3 or 4 green chillies
1 large capsicum

Masalas used:

Salt to taste

Method:

 1.    Bind all paratha atta ingredients to make a knead-able dough. Set aside.
 2.       Finely chop all mentioned ingredients or run coarsely through a hand blender.

 3.       Transfer coarsely ground ingredients into bowl, add salt and mix.

 4.       Roll out two small rotis, place stuffing in the middle, seal rotis from side, dust in flour and roll out.

 5.       Cook stuffed parantha on gas over low flame on a heated tava, adding little ghee to aid in better cooking.

 6.    Ensure both sides are well cooked before serving hot with curds & pickle


note: Paneer Paratha can be made sans the vegetable, i.e., only grated paneer, chopped chillies, kothmari and salt.
       Also, Paneer can be replaced with Cheese for a more melt-in-your-mouth experience.

Stuffed Paratha Series: Radish (Mooli) Paratha

Paratha atta: 
2 1/2 cups wheat flour
1 1/2 tsp Salt
4 tbsp oil
Water to bind

Ingredients:

3 large radishes
3 green chillies (or to taste)

Masalas used:

Salt to taste

Method:

 1.    Bind all paratha atta ingredients to make a kneadable dough. Set aside.
 2.       Finely grate radish

 3.       Finely chop green chilli

 4.       Transfer into a bowl, add salt and mix.

 5.       Roll out two small rotis, place stuffing in the middle, seal rotis from side, dust in flour and roll out.

 6.       Cook stuffed parantha on gas over low flame on a heated tava, adding little ghee to aid in better cooking.

 6.    Ensure both sides are well cooked before serving hot with curds & pickle

Stuffed Paratha Series: Aloo-beetroot-bhindi Paratha

Paratha atta: 
2 1/2 cups wheat flour
1 1/2 tsp Salt
4 tbsp oil
Water to bind


Ingredients:

2 medium potatoes
1 beetroot
a handful of ladies fingers (okra)
2 medium onions
3 green chillies
a few sprigs of kothimeer
1 tsp ajwain
A little cooked rice (if leftover)

Masalas used:

Salt to taste
3/4 tsp dry mango powder
1/2 tsp turmeric powder
2 tsp red chilli powder
1/2 tsp jeera powder

Method:

1.    Bind all paratha atta ingredients to make a kneadable dough. Set aside.
2.       Finely chop kothimeer, onion, green chilli and ladies fingers.

3.       Pressure cook potatoes and beetroot till soft and mash till smooth.

4.       In a pan, put a little oil, add chopped ladies fingers and some salt to taste, cook till soft.

5.       Mix all ingredients and masalas.

6.       Roll out two small rotis, place stuffing in the middle, seal rotis from side, dust in flour and roll out.

7.       Cook stuffed parantha on gas over low flame on a heated tava, adding little ghee to aid in better cooking. 

8.     Ensure both sides are well cooked before serving hot with curds & pickle

Stuffed Paratha Series: Gobi Paratha

Paratha atta: 
2 1/2 cups wheat flour
1 1/2 tsp Salt
4 tbsp oil
Water to bind

Ingredients:

1 large cauliflower (cut in to florets)
4 green chillies

Masalas used:

Salt to taste

Method:

1.    Bind paratha atta to a kneadable consistency. Set aside.
2.       Coarsely grind cauliflower and green chilli in a blender.

3.       Remove into a bowl, add salt and mix.

4.       Roll out two small rotis, place stuffing in the middle, seal rotis from side, dust in flour and roll out.

5.       Cook stuffed parantha on gas over low flame on a heated tava, adding little ghee to aid in better cooking. 

6.    Ensure both sides are well cooked before serving hot with curds & pickle


Tip: Soaking cauliflower in wam water helps remove and insects