SPINACH PARATHA

required:spinach  leaves-2 handfuls,coriander-1 handful,green chilli-finely chopped-1,shallot-1 finely chopped[optional],cumin pd-1/4th tsp,water-to make a pliable dough,wheatflour-4 cups,salt-according to taste,oil-few spoons
method
grind the washed spinach leaves with coriander.add salt,cumin pd to the wheatflour and mix well.add the spinach puree and mix.alternately shallot and green chilli can also be ground along with the spinach and added.if required add water to make a pliable but not sticky dough.rest the dough for 10 min to 30 min.roll out the chapathi's with a rolling pin.use the dry wheat flour for dusting.add little oil to fry the chapathi's on both sides

MY CLICKS

DILL CHAPATHI

required:wheatflour-2&1/2 cups,salt-according to taste,melted ghee-1 tsp,oil-to fry,dill leaves-1 bunch,water-to knead dough,dill leaves-1 small bunch
method
seperate the thick stems from the dill leaves.roughly chop the remaining leaves after washing them.put the wheatflour,salt in a mixing bowl.add the washed leaves,ghee into the bowl.now add water little by little and knead the dough.the dough should not be sticky and not very firm.rest the dough for 20 min.with the help of rolling pin and some dry flour roll the dough into chapathi's.heat a pan and place a chapathi on it.flip it when it slightly changes colour on the bottom.pour few drops of oil around it and flip it after the bottom changes color.fry on both sides until brown spots appear

MY CLICKS

GOBI PARANTHA

required:florets-1 small cauliflower[stems removed],turmeric pd-2 pinches,cumin pd-1/2 tsp,amchoor or dry mango pd-1/2 tsp,red chilli pd-1/2 tsp,salt-according to taste,black pepper pd-1/4 tsp,coriander pd-1 tsp,wheat flour-3 heaped cups,water-to knead,ghee or oil-to fry

MY CLICKS

method
wash the florets and drain.put them in a food processor and roughly chop them.take wheat flour in a vessel and tip in turmeric pd,cumin pd,amchoor pd,red chilli pd,black pepper pd,coriander pd,salt.mix well.add the chopped florets into the vessel.pour little by little water to knead the dough.the dough should not be sticky.apply little oil and keep it covered.after resting for 10 min,knead again.take a handful of the dough and seperate it into even sized 3 or 4 round balls.roll the dough with a rolling pin and make a thick circle.apply ghee on the parantha and  pull all the edges to the centre. make a round ball again and pat it down.roll into a circle which is not too thick nor too thin by dusting with wheat flour.put this on a heated pan and wait until the colour changes on the bottom.flip and apply some ghee or oil to fry the parantha on both sides.

GARLICKY MINT PARANTHA

required:wheat flour-2 heaped cups,mint leaves-1 bunch,green chillies-2,garlic cloves-2,salt-according to taste,water-to knead the dough,oil or ghee-to apply
method
grind the mint leaves with green chillies,garlic cloves into a smooth paste.add this to the flour.also add salt, enough water,little oil to knead the dough.the dough should not be sticky.knead it well and rest for 10 min to half an hour.keep it covered.take a handful of the dough and seperate it into even sized 3 or 4 round balls.roll the dough with a rolling pin and make a small thick circle.apply ghee on the parantha and  pull all the edges to the centre. make a round ball again and pat it down.roll into a circle by dusting with wheat flour.the parantha should not be too thick or too thin.put this on a heated pan and wait until the colour changes on the bottom.flip and apply some ghee or oil  and fry the parantha on both sides.

MY CLICKS

CHUKKAKURA PARANTHA

required:chukkakura pappu or dal,wheat flour,oil or ghee
method:take some prepared dal and add sufficient wheat flour to it.knead them together to make a dough.make paranthas and fry with little oil or ghee on a tawa.

MY CLICKS

CHOCOLATE PARANTHA

make a dough with wheatflour,salt and water like a chapathi dough.keep it aside for 15 min.now roll the parantha and put some grated dark chocolate on the rolled parantha.close it and again roll.fry on a pan in medium flame with some ghee or butter.
                                         

MY CLICKS

MY CLICKS

                                       
                                     

                                       

CARROT PARANTHA

heat ghee-2 tsp in a pan and add grated carrots-2. saute for a min and add sugar-2 tsp,elaichi pd-a pinch,cashews-10 which are powdered.saute until dry and remove.use this as a filling for parantha.

MY CLICKS

MY CLICKS

MY CLICKS

MY CLICKS

make chapathi dough with wheat flour,salt,water.stuff the parantha with carrot filling.fry on a tawa in ghee.

APPLE PARANTHA

MY CLICKS

make a dough with wheatflour,salt and water.keep it aside for 15 min and roll.put grated apple-1 tsp  on the parantha and fold it and pat it down slightly.roll again.fry on a pan in ghee or in oil.

BEETROOT PARANTHA

MY CLICKS

take beetroot grated-1 medium size,salt-1/2-3/4 tsp,wheat flour,green chillies-2 finely chopped,coriander-finely chopped.add enough wheat flour to make a dry dough.keep aside for 10 min and later add just enough water to make it soft and easy to roll.
roll like a parantha and sprinkle sesame seeds and roll again so that the sesame sticks to the parantha.fry on a pan in oil turning both the sides.

METHI PARANTHA

MY CLICKS

MY CLICKS

MY CLICKS

take one bunch of methi[fenugreek] leaves.wash and chop them with stems.add wheat flour 5-6 handfuls,salt,red chilli pd,

and chickpea flour-2 tsp to the leaves.make a tight dough with little water.let it rest for 10 min.roll the paranthas and fry them with oil.

GOOSEBERRY ROTI

MY CLICKS

MY CLICKS

MY CLICKS

for making 8 roti's:wheat flour-1 cup,chickpea flour-1 cup,ginger 1" piece grated,coriander chopped,salt,grated gooseberries-3,green chillies grated-5.mix all these together and if necessary add water to make dough.dust with wheat flour while rolling roti's and fry them on the pan.

SWEETCORN ROTI

to make 7 roti's:grind sweetcorn-1,mint leaves-4,jeera-1 tsp,green chillies-5,salt to a paste.mix wheat flour to this to form the roti dough.

MY CLICKS

keep the dough aside for 5 min.roll the roti's and fry them on a tawa with oil.

MY CLICKS

TOMATO PURI

wheat flour-1 bowl,maida-1tbsp,salt,tomato puree.make dough like puri.keep it for 15-20 min.dust with maida and make puri and deep fry.
for green puri:make dough with palak paste.

SPINACH TOFU PARANTHA

tofu grated,green chillies,salt,cauliflower grated,carrot grated,coriander.mix all these nicely for stuffing.
mix wheat flour,maida,ground spinach and make chapathi dough.keep it for 10 min.roll and stuff and again roll.
fry the parantha.

KANDHARI PARANTHA

take wheat flour and make chapathi dough.
take equal amounts of coriander,mint leaves,onion chopped,ajwain,green chillies.mix well.add 1 spoon wheat flour to this mixture.stuff this mixture in a chapathi and roll.sprinkle some sesame seeds on the rolled chapathi
and roll again so that they stick to the chapathi.then fry like chapathi.

PANEER PURI

paneer grated-1/2 cup,maida-1/2 cup,cornflour-1tsp,kasoori methi,green chilli paste,ginger paste,red chilli pd
coriander.prepare puri dough with little water if necessary and all the above ingredients
dust with maida and roll into puris's.deep fry.