Palak Parantha

This post is a part of the Indian Breads theme at BM#28 hosted by Srivalli. This will my entry for Blended Bread.

Have not been feeling quite well for quite a few days, so was having only khichdi, dalia, bread.. I was so damn bored of eating all this.. Today feeling much better, so when peeked into my refrigerator found only palak there.. decided to make palak parantha two in one.. goodness of the vegetable and roti (whole wheat flour)

 Palak Parantha

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

INGREDIENTS:

  • 1 cup whole Wheat Flour (Gehun ka aata)
  • 3/4 cup Spinach Leaves chopped (Spinach)
  • Salt to taste
  • 1/2 tea spoon garam masala powder
  • 1/2 tea spoon Red Chilli Powder (Lal Mirch powder)
  • 1 tea spoon Cumin Seeds (Jeera)
  • 1/2 tea spoon Ajwain seeds
  • Ghee/oil to fry the parantha (I prefer ghee :))

PREPARATION:

Wash the chopped spinach leaves properly. There can be lots of soil in the palak, so make sure to wash it thoroughly.

Heat 1 tea spoon oil in a pan add the cumin seeds ad ajwain allow it to crackle. Then add palak and saute till it shrinks in volume.

Once the palak shrinks,switch off. Cool down the mixture and grind it to a fine paste.

Take the flour in a big pan, add salt, garam masala and chilly powder to it. Add the cooked palak to it. Now knead in a tight dough using minimum water. palak 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.

Now take some dough and after rubbing it with some dry flour, start making a parantha using a rolling pin. The dough can be really 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

Tasty Cooking..!!

Sending this recipe to:

Mission Food: Whole Grains & Mission Explore food @ CookCookandCook and Thoushaltcook

Mission Explore Food

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Crispy Paneer ke Paranthe

This post is a part of the Indian Breads theme at BM#28 hosted by Srivalli. This will my entry for Stuffed Bread.

My husband loves paneer, and he was so very happy to have paneer paranthas for dinner.. Actually we both love paranthas and can have them in any form and any stuffing and any time.. 🙂

Paneer Parantha

Preparation Time:- 10 mins |  Cooking Time:– 5 mins per parantha |  Serves:- 5-6 paranthas

INGREDIENTS:

  • 2 cups whole Wheat Flour dough(Gehun ka aata guna hua)
  • 200 gms paneer
  • Salt to taste
  • 1/2 tea spoon Red Chilli Powder (Lal Mirch powder)
  • 1 tea spoon Chaat Masala
  • 1 tea spoon Garam Masala
  • Ghee/oil to fry the parantha (I prefer ghee :))

PREPARATION:

Grate the paneer. Add the masalas salt, red chilly powder, chaat masala and garam masala to it.

Mix properly. I usually mix the masala’s with hand so that it gets mixed evenly.

Take some dough and after rubbing it with some dry flour, start making a chapati using a rolling pin. Once it becomes the size of a mini chapati, stop and take a big spoonful of the paneer and place it in between.

Press the paneer gently to remove air gaps and start folding the chapati inwards to seal the paneer completely. Once done flaten it a bit by pressing it between the hand palms. (Don’t press too  much since the paneer may come out)

After rubbing with some dry flour, start rolling the parantha evenly.

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 lunch or dinner with curd.

Served

Tasty Cooking..!!

Sending this recipe to:

Mission Food: Whole Grains & Mission Explore food @ CookCookandCook and Thoushaltcook

Mission Explore Food

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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Coriander Chutney (Dhaniya Chutney)

A very tangy and yummy chutney.. it is something that can be an accompaniment to any anything.. May it be Onion Pakoras, Besan Chillas, Dosa, Dal Chawal, Rajma Chawal.. Have been eating it since childhood.. and I am sure that will never never get bored of it.. 

Dhaniya Chutney

Preparation Time:- 10 mins |  Cooking Time:– 2-3 mins |  Serves:- 5-6 people

INGREDIENTS:

  • 2-3 cups of Fresh Coriander Leaves (Dhaniya Patti)
  • 6-7 Fresh Mint Leaves (Pudina Patti)
  • 1 medium sized onion
  • salt to taste
  • 1 tea spoon Cumin Seeds (Jeera)
  • 1 1/2 tea spoon Dry Manfo Powder (Amchoor Powder)
  • 2 tea spoon Sugar
  • 1 Green Chilly

PREPARATION:

Wash the coriander leaves and mint leaves properly. Add them to a grinder jar.

Roughly chop the onion and add it to the jar. Add the green chilly also roughly chopped.

Add the masalas, cumin seeds, salt, dry mango powder and sugar.

Cover the lid of the jar and grind it for around 1 minute.

Taste the chutney a bit, if you like it more sour, then add dry mango powder.. If you like it more sweet then add some sugar..

If satisfied, grind it to form a nice thick paste. If you have some problems while grinding you can add a table spoon of water.

SERVING:

  • Serve with everything.. It is like a pickle goes well with all the dishes.

Served

Tasty Cooking..!!

Sprouted Moong and Methi Chillas

Time for some healthy chillas… Sprouts and Fenugreek what a healthy combo.. 🙂

Chilla

Reference: Recipe by Tarla Dalal

Preparation Time:- 5 mins |  Cooking Time:– 1/2 hour |  Serves:- 5-6 chille

INGREDIENTS:

  • 1 cup sprouted moong (whole green gram)
  • 1/2 cup chopped fenugreek (methi) leaves
  • 1 table spoon Gram Flour (besan)
  • Salt to taste
  • 1 inch piece Ginger (Adrak)
  • 1/2 tsp cumin seeds (jeera)
  • 2 pinches of asafoetida (hing)
  • Ghee/oil to fry the chilla
  • 1 Green Chilly (Hari Mirch)

PREPARATION:

Combine the moong sprouts,green chillies,ginger and 1/2 cup water and grind into a smooth batter.

Batter

Add the fenugreek leaves,besan and salt and mix well. keep aside.

Batter with Methi

Heat the 1/2 tea spoon oil,add the asafoetida and cumin seeds and allow the seeds to crackle.  The tempering is ready.

Pour the tempering over the batter and mix well.

Heat the tawa (non-stick can be used) and spray some oil on it first, to avoid the chilla from sticking to it.

Now using a big spoon spread some batter slowly on the tawa to give it a round shape. Spread the batter out evenly.

Put some oil at the sides of the chilla. When the color changes and some blisters appear on the showing side gently use the spatula to turn the chilla.

Put some oil on the second side also and gently press the corners to fry it properly from all the ends.

The chilla will become brownish like a parantha does when done.

SERVING:
  • Serve hot with Green Dhaniya chutney (Coriander Leaves Chutney).
  • Try it at tea time with a hot cup of tea and tomato ketchup.

Served

Tasty Cooking..!!

Sending this recipe to:

Mission Sprouts & Mission Explore Food

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