Methi Paratha

Ingredients:

• Finely Chopped Fresh Methi Leaves: 2 Cups
• Finely Chopped Coriander Leaves: 1/2 Cup
• Wheat Flour: 2 Cups
• Rice Flour: 1/2 Cup
• Ginger, Garlic & Green Chilli Paste To Taste
• Yogurt: 1 tbsp
• Turmeric Powder
• Ajwain Seeds: 1 tsp
• Salt to Taste
• Ghee or Oil

Procedure:

1. Mix methi leaves, coriander leaves & salt very well. Keep aside for 10 minutes.
2. Then add all remaining ingredients and make a dough by adding some water. Apply some oil and keep this dough aside for atleast half hour.
3. Then make small balls of dough and roll these balls like chapatis.
4. Heat a tava or griddle and cook these parathas from both sides. Apply some oil or ghee while cooking.
5. Serve these parathas with any pickle, chutney or yougurt.
   

Aloo Paratha

Ingredients:
For stuffing/filling:
4-5 potatoes
1 tbs. cooking oil
½ tsp cumin seeds
1/4th tsp turmeric powder
2-3 green chillies, finely chopped
Handful of coriander leaves, finely chopped
1/2 tsp. Garam Masala
1/2 tsp. amchoor or dry mango powder (optional)
Salt to taste

For dough:
2 cups wheat flour
1/4th cup wheat flour for dusting
1 tbs. ghee / butter / oil
Salt to taste
2 tbsp curd/ yogurt
Enough water to make dough
2-3 tsp ghee or butter for frying paratha’s

Procedure:

Making the filling:
1. Heat oil in a small frying pan and add cumin seeds allow them to crackle and remove from heat.
2. Boil potatoes, cool, peel and mash the potatos when they are little bit hot.
3. Add all the ingredients for stuffing along with the fried seasoning and mix well. 4. The mix should be dry, free of water. Otherwise, it will be difficult to roll out parathas. Keep the stuffing mixture aside.

Making dough:
1. Sieve flour. Add salt, oil or ghee, curd and Add water a little at a time. Knead into medium soft dough. Knead well for 5-6 minutes.
2. Cover with a wet cloth and let the dough sit for 20-30 minutes. Knead the dough again

Rolling out parathas:
1. Divide the dough and stuffing into balls of equal portions, now roll one ball at a time in the form of a small puri.
2. Now put a small quantity of above stuffing (potato filling) over it, close it from all sides.
3.Gently pat the stuffed puri in the palms, apply some flour on both sides and roll it gently into a paratha.Now cook on a tava, allow one side to cook when the color changes into light brown color. 4. Turn repeat for other side. Drizzle some butter or ghee on each side and flip. Serve hot with curd or pickle

Coriander Parathas

Ingredients
1) 2 -3 bunches coriander (wash and spread on paper towels. Let dry completely
2)1 tsp. poppy seeds
3)1 tsp. sesame seeds
4)2 tbsp. minced onion.
5)1 tsp. very finely grated ginger
6)2 tsp. garam masala
7)1 tsp. chili powder
8)1/2 tsp. turmeric powder
9)Lemon juice and salt to taste

10)Cooking oil
11)Wheat flour

Procedure:
1.Chop the coriander leaves very finely.
2.Lightly roast the sesame seeds and poppy seeds.
3.Mix together ingredients 2 to 9.
4.Knead a soft dough with wheat flour.
5.Prepare stuffed parathas as usual using the coriander mixture.
6.Roast on greased tava adding little oil.
7.Serve hot with yogurt or pickle.

Muli Ke Parathe

Ingredients :
Chapati Flour
1 Big Grated Muli (raddish)
4 to 5 Chopped Green Chilli
1/2 table spoon Cumin seeds(geera)
1/2 tea spoon Red Chilli powder
Chopped Green Corinder
Salt to taste
Oil or Ghee

Method:
1. First grate the muli and squeze out properly any extra water contents in it.
2. Mix chopped green chillies , Red chilli powder, Cumin seeds, chopped green corinder and Salt.
3.Add this mixture to the chapati flour, add 1 table spoon oil or ghee to it and make the dough throughly.
4. When the dough is made, make paratas and serve with Green Chetney or any curry of your taste.

Green Palak Paratha

Ingredients:
3 Cups Of Wheat Flour
2 TeaSpoon of Besan (Gram Flour)
1/2 Pack of Spinach (Palak), Washed and Chopped
1 TeaSpoon of Red Chilli Powder
1/2 Cup Of Chopped Onions (Optional)
3 TeaSpoon Of Oil.
1/2 TeaSpoon of Garlic Paste,
1 TeaSpoon of Dhania-Jeera Powder (Cumin-Corriander Powder).
3-4 Green Chillies.
Turmeric Powder,
Hing Powder (Optional),
1 TeaSpoon of Seasom Seeds (Til),
Salt.

Direction
1. Mix the Spinach with Green Chillies and chopped Onion (Optional). Put them in the blender adding a very little bit of water, just to make sure that they mix well. Blend it till it forms a paste.
2. Add Wheat Flour, Besan, Salt, Hing Powder, Turmeric Powder, Dhania-Jeera Powder, Red Chilli Powder, Seasom Seeds, Garlic Paste and heated oil to the above prepared Paste. Knead it by adding warm water (if required) and prepare a dough. By mixing Spinach in the form of Paste with the Flour imparts the lovely green color.
3. Let the dough set for about an hour.
4. Make 10 balls of the same size from it.
5. Roll them into round Parathas (little thicker than chapati) with a rolling pin.
6. Put these Parathas on the preheated pan and roast them by applying oil/butter on both sides.
Serve these 'Green Palak Parathas' with Red Tomato Chutney/ Pickle/ Curd.

Note: To make 'Green Palak Pooris' use the same method to make a dough, prepare small balls, roll them and then deep fry in oil. Happy Cooking.