Double Decker Paranthe

This post is a part of the Stuffed Breads theme at BM#24 hosted by Srivalli.

Now the theme wanted Indian Bread with a twist.. I have already posted almost all the normal versions of my paranthas… so I had to think hard for this one.. 🙂 Then thought I usually mix both potatoes and onions for the aaloo parantha.. So thought if it comes in layers how will it come out.. And to my wonders it was delicious.. 

Double Decker Parantha

Preparation Time:- 20 mins |  Cooking Time:– 7 mins per parantha |  Serves:- 5-6 paranthas

INGREDIENTS:

  • 2 cups whole Wheat Flour dough(Gehun ka aata guna hua)
  • Ghee/oil to fry the parantha (I prefer ghee :))

For Onion Stuffing:

  • 4 medium Onions finely chopped
  • Salt to taste
  • 1/2 tea spoon Red Chilli Powder (Lal Mirch powder)
  • 1/2 tea spoon Turmeric Powder (Haldi Powder)
  • 2 table spoon fresh coriander leaves finely chopped (Dhaniya patti)
  • 1 green chilly finely chopped (Hari Mirch) (optional)
  • 2 tea spoon Ghee/oil

For Potato Stuffing:

  • 4 medium sized potatoes boiled and peeled
  • Salt to taste
  • 1/2 tea spoon Red Chilli Powder (Lal Mirch powder)
  • 1 tea spoon Chaat Masala
  • 1 tea spoon Garam Masala
  • 1/2 tea spoon Coriander Powder (Dhaniya Powder)
  • 1 tea spoon Dry Mango Powder (Amchoor Powder)
  • 1/2 cup fresh coriander leaves finely chopped (Dhaniya patti)
  • 1 green chilly finely chopped (Hari Mirch) (optional)

PREPARATION:

For Onion Stuffing:

Heat 2 tea spoon of oil in a pan and add the onions to it. Allow the onions to fry till they are translucent.

Mix in the salt, turmeric powder and chilly powder, also the green chillies if using. Fry for 1 min. Remove from the stove and add the chopped coriander. Mix well. The filling is ready. Allow it to cool down so that it can be handled.

For Potato Stuffing:

Grate the boiled and peeled potatoes. Add the chopped green chillies and coriander leaves to it.

Add the masalas salt, coriander powder, red chilly powder, chaat masala, garam masala & dry mango powder to it. Mix properly. I usually mix the masala’s with hand so that it gets mixed and also the potatoes gets mashed evenly.

For the Parathas:

For each paratha you need to make 3 chapatis of equal size. So roll 3 chapatis.

Take one of these and cook lightly on a tawa (griddle), applying a bot of oil or ghee.

Remove this from the tawa and keep aside. Take one of the uncooked chapatis, and take some spoonful of potato filling and spread it evenly over this chapati.

Cover it with the cooked chapati. Then take a spoonful of the onion filling and spread it over this chapati.

Cover this one with the left over uncooked chapati. Press firmly to seal the edges.

Carefully place the paratha on the tawa and allow to cook.

After about 1 min turn over the parantha. Now apply some ghee evenly on the showing end.Turn over the parantha, and apply some ghee on this end as well.

Cook the parantha using a flat spatula.

Cook properly from both the sides by turning over at regular periods.

SERVING:
  • Serve hot with Green Dhaniya chutney (Coriander Leaves Chutney) or tomato ketchup.
  • Try it at tea time/breakfast with a hot cup of tea and Amul Butter or Homemade white butter.
  • Try it for lunch or dinner with curd.

Served

Tasty Cooking..!!

Sending this recipe to:

Mission Breakfast: & Mission Explore Food @ CookCookandCook andThoushaltcook 

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Onion Stuffed Kulcha

Kulcha.. from the streets of North India.. I love them they are a one pot meal.. a real filling bread.. stuffed with lots of variations.. Now since I had no aaloo or paneer.. I decided to fill it up with onions.. 🙂 And they were truly delicious.. 

Onion Kulcha

Preparation Time:- 1 hr 10 mins |  Cooking Time:– 5-7 mins per kulcha|  Serves:- 4-5 kulchas

INGREDIENTS:

For Dough:

  • 2 cups All Purpose Flour (Maida)
  • 1/2 tea spoon Salt
  • 1 table spoon Yogurt (Dahi)
  • 1/4 tea spoon Soda bicarbonate (Baking Soda)
  • 1 tea spoon Sugar
  • 1/2 cup Milk

For Stuffing:

  • 3 medium Onions finely chopped
  • 1/2 tea spoon Red Chilli Powder (Lal Mirch powder)
  • 2 table spoon fresh coriander leaves finely chopped (Dhaniya patti)
  • 1/2 table spoon Chaat masala
  • Ghee/oil to fry the parantha (I prefer ghee :))
  • 2 tea spoon Ghee/oil

For Garnishing:

  • Some Sesame seeds (White Til)
  • Some dried Mint leaves crushed (Sukha Pudina)

PREPARATION:

Take refined flour in a bowl. Add salt, yogurt, soda bicarbonate, sugar and milk and knead into a soft dough.

Cover with a damp cloth and rest for an hour.

Heat 2 tea spoon of oil in a pan and add the onions to it. Allow the onions to fry till they are translucent.

Mix in the salt, chaat masala and chilly powder, also the green chillies if using. Fry for 1 min. Remove from the stove and add the chopped coriander. Mix well. The stuffing is ready. Allow it to cool down so that it can be handled.

Preheat oven to the 250 degrees for 10 mins.

Make pedas of the dough and rest for five minutes.

Roll each dough peda to a small puri, place a portion of the onion stuffing and seal it properly. Roll in into a ball again and allow it to settle for 4-5 mins.

Pat each ball into a round kulcha. Pat gently as the stuffing tend to come out easily. I was able to make very small kulchas.

Grease the baking tray with oil and place this kulcha on it. Sprinkle some sesame seeds and pudina powder on the surface.

Bake in the pre heated oven for 5-7 mins at 250 degrees.

SERVING:

Served

Tasty Cooking..!!

Sending this recipe to:

SPOTLIGHT :: HEALTHY BAKING

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Basic Vegetable Pizza

Pizza, we just love it.. Earlier we used to order pizza at least once every two weeks… But after we moved in to our new home… we were not able to have it, since there is no pizza delivery there yet… My husband was really hungry and I had promised a pizza to him, he did not let me make the pizza sauce and said you just bake it with some veggies ad give it to me… I finally used tomato ketchup to make my first pizza.. Trust me it came out really really well.. Slurpp… 🙂

Preparation Time:- 10 mins |  Cooking Time:– 10 mins |  Serves:- 1 Pizza (may serve 2 if willing to share 😉 )

INGREDIENTS:

  • 1 Pizza Base
  • 1 small sized Onions finely sliced length wise
  • 2 table spoons Capsicum finely chopped length wise
  • 2 table spoon Boiled or Frozen Corn
  • 2 table spoon Tomatoes finely chopped
  • 1 tea spoon Pepper Powder (Kali Mirch)
  • 3/4 cup grated pizza cheese
  • 1 tea spoon Olive Oil
  • 1 tea spoon Oregano
  • 1 tea spoon Basil
  • 2 table spoons Tomato Ketchup

PREPARATION:

Pre-heat the oven to 200 degrees for 10 mins.

Now for the topping, mix the oregano, basil and pepper with the tomato ketchup.

Take the Pizza base and grease it with the olive oil, using a brush or backside of a spoon.

Now spread the Tomato ketchup evenly on the base.

Spread the vegetables evenly over the base making sure to cover it properly. Sprinkle the grated cheese over the vegetables.

Now bake at 200 degrees for about 10 mins, or till the cheese melts. (I used the toast mode and the middle rack for cooking)

SERVING:

  • Serve hot with Tomato Ketchup.
  • Loved some seasoning added to it as well.

Tasty Cooking..!!

Sending this recipe  to:

“B-O-O-O-O-O” – Halloween Event Oct 5th – Nov 5th

What with my Cuppa ?

Kid’s Delight – Healthy Makeover & Main Event annoncement

 

Bake Fest #13 & Bake Fest Main page

Hubby’s Delight Contest

Vegetable Cheese Toast

I was eagerly waiting to prepare something in my new Oven… Since am new to baking, I prepared the Vegetable Cheese Toasts.. which my husband simply loved… We have been eating them for the last three days for breakfast now…. Easy and quick to make, in the rush of getting ready for office…

Preparation Time:- 10 mins |  Cooking Time:– 10 mins |  Serves:- 2 people

INGREDIENTS:

  • 4 slices of bread
  • 1 small sized Onions finely chopped
  • 2 table spoons Capsicum finely chopped
  • 2 table spoon Boiled or Frozen Corn
  • 2 table spoon Tomatoes finely chopped
  • 1 table spoon Fresh Coriander leaves finely chopped
  • Salt to taste
  • 1 tea spoon Pepper Powder (Kali Mirch)
  • 1 cup grated cheese
  • 1 table spoon Cream Cheese/ Cream
  • 1 tea spoon Olive Oil
  • 1 tea spoon Oregano
  • 1 tea spoon Basil

PREPARATION:

Pre-heat the oven to 200 degrees for 10 mins.

Now for the assembly, add all the vegetables, onions, tomatoes, corn and capsicum to a mixing bowl.

Add the olive oil and cream cheese to the vegetables. Mix properly.

Now add the oregano, basil and coriander leaves. Stir in the grated cheese. Save some cheese to sprinkle on the top.

Spread this on the breads evenly and sprinkle some cheese over.

Now bake at 200 degrees for about 8 mins, or till the cheese melts. (I used the toast mode and the middle rack for cooking)

SERVING:

  • Serve hot with Tomato Ketchup.
  • Loved a hot cup of tes with them.

Tasty Cooking..!!

Sending this recipe to:

Bake Fest #12 & Main Event Announcement :

Lets Cook for Halloween

“B-O-O-O-O-O” – Halloween Event

What with my Cuppa ?

Kids Delight Healthy Makeover & Main Event Announcement

Methi Paranthe

Methi (Fenugreek), is one of my favorite vegetables… I love Methi Paranthas…

Being from Mussoorie, a cold place, we used to eat a lot of methi… Methi paranthas, almost everyday for breakfast… I may not be introduced to cooking when was young but was definitely introduced to chopping… I used to love chop vegetables, but really fine… So methi was something my mother used to clean only when I was around, so that I can chop it finely for her…

I became famous in Mussoorie for chopping Methi.. 🙂 Yeah seriously no kidding.. 🙂 One of my neighbours got 3-4 bunches of Methi (those huge bunches) and my mom said that Sheelu will chop them for you… Next day she comes says that her son really liked the aaloo methi she prepared… Only then I came to know that, it makes a huge difference in the taste of the food, by the way you chop your veggies.. 🙂 It was a proud moment for me.. and I still religiously follow the same way of chopping.. 🙂

Methi Paranthe

Preparation Time:- 1/2 hr |  Cooking Time:– 5 mins per parantha |  Serves:- 5-6 paranthas

INGREDIENTS:

  • 2 cups whole Wheat Flour (Gehun ka aata)
  • 4 cups Fresh Fenugreek Leaves (Methi)
  • Salt to taste
  • 1/2 tea spoon Red Chilli Powder (Lal Mirch powder)
  • Ghee/oil to fry the parantha (I prefer ghee :))

PREPARATION:

Clean the Methi and chop it finely. Wash the chopped leaves properly. There can be lots of soil in the methi, so make sure to wash it thoroughly.

Chopped

Take the flour in a big pan, add salt and chilly powder to it. Add the washed methi to it. Now knead in a tight dough using minimum water. Methi can leave some water so make sure that you don’t use too much of water, while kneading.

Cover the dough and leave it for around 15 minutes.

The Dough

Now take some dough and after rubbing it with some dry flour, start making a parantha using a rolling pin. The dough can be realy sticky, so you can refrigerate it for 15 mins.

After rubbing with some dry flour, start rolling the parantha evenly. You need to roll like a normal parantha.

Heat the tawa (non-stick can be used) and place the parantha on it. (Don’t use any oil yet.)

Once some blisters start appearing on the showing end then turn over the parantha. Now apply some ghee evenly on the showing end. Turn over the parantha, and apply some ghee on this end as well.

Start pressing the parantha using a flat spatula in order to cook properly. Once the parantha starts becoming crispy simmer the stove and dig in the spatula at several places on the parantha. This helps the parantha to get cooked from between also as the ghee seeps in.

Cook properly from both the sides by turning over at regular periods.

SERVING:
  • Serve hot with Green Dhaniya chutney (Coriander Leaves Chutney) or tomato ketchup.
  • Try it at tea time/breakfast with a hot cup of tea and Amul Butter or Homemade white butter.
  • Try it for dinner with curd.

Served