Chat-pata Frankies!

An interesting twist to a nutritious meal, ramp up your chapati and veggies!

Make paratha atta using wheat flour, salt, oil and water

 

Ingredients:

¼ cup Carrot

¼ cup Palak
¼ cup Cabbage 
¼ cup French beans

¼ cup Capsicum
¼ cup Kothmari
¼ cup Onion
2 cups Grated Cheese/cheese slices
1 tspn Olive oil (for sauteing)
5 ml Oil/ 10 ml butter (to cook frankies)

Masalas used:

Salt (to taste)
Chat masala (to taste)

1 tspn Jeera Powder

Green Chutney:

100 gm Kothimeer
7/8 Green Chillies or to taste
1 cup Mint Leaves (optional)
Salt (to taste)
A few drops of Lime juice.

½ cup Tomato sauce or ketchup

Method:

 1.       Finely chop all mentioned vegetables and steam cook/boil carrot and french beans till soft.

 2.       Pour olive oil into a pan over a low flame.

 3.       Add onions first, allow to pink slightly

 4.       Add remaining ingredients and stir till palak and cabbage are soft.

 5.       Add masalas and mix, turn off flame.
 6.    Puree all chutney ingredients and keep ready along with afore mentioned tomato sauce.

 7.       Roll out a large, squarish chapati and cook both sides to pinkish-brown.

 8.       Spread Green chutney and Sauce on n side, pile on some cooked veggies and (optional) cheese.
 9.    Fold in both sides to 'close' and ensure both sides are well cooked before serving hot.

Note: A variation of this using appropriate attas, vegetables and rock salt alone can easily be made for those observing the Navratri fast.

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.