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 

Mission breakfast_thumb[1]

Onion Paranthe

This is my third post only for Paranthas… You guys must have guessed by now that I am a big fan of paranthas… It is because as a child, paranthas was the only thing we used to have for breakfast… So paranthas, may it be aaloo, gobhi, onion, daal… any stuffing… was something that I used to have everyday till I was an adult..:) But I still love them so much… and can eat them everyday..:)

Usually I just stuff the parantha with finely chopped onions but yesterday thought of doing it differently so just fried the onions a bit… and what wonders that change did to my paranthas..:) You got to try it to know..:)

Onion 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)
  • 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)
  • Ghee/oil to fry the parantha (I prefer ghee :))
  • 2 tea spoon Ghee/oil

PREPARATION:

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.

Once cooled down, we head on to make paranthas. 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 filling and place it in between.

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

All time favorite: Aaloo ke Paranthe

Even as I write this blog I am able to smell the nice ghee smell while cooking an aaloo parantha from my mom’s kitchen… Have always loved the paranthas may it be for breakfast or lunch or dinner…but is usually an all time favorite breakfast dish for me… I always try to replicate my mom’s paranthas and after 3 years now have finally come close..:)

Aaloo 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)
  • 4 medium sized potatoes boiled and peeled
  • 1 medium Onion finely chopped
  • 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)
  • Ghee/oil to fry the parantha (I prefer ghee :))

PREPARATION:

Grate the boiled and peeled potatoes. Add the chopped onions, 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.

Filling

The Filling..!!

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 masala and place it in between.

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

Press the masala

Fold the masala in

Fold the masala inside..!!

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.

Dig in

Dig the spatula in..to cook properly..!!

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

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

Ready

  • Try it for lunch or dinner with curd.

Tasty Cooking..!!

Sending this recipe to:

Favorite recipes Event: Breakfast Recipes

and also to I’m well Stuffed Event