Lauki ka Paratha (Bottle gourd Paratha)

Ingredients:

1 cup grated lauki

2 cup wheat flour  

1 tbsp curd

½ tsp turmeric powder

1 tsp red chili powder

Pinch of asafoetida (Hing)

1 tsp sugar

2 tbsp oil

Salt to taste

Method:

Heat the oil in pan, add asafoetida, turmeric powder, grated lauki and salt mix it well, and cook for 5 minutes on law flame. Add sugar and red chili powder and cook for 2 minutes. Keep aside for 10 minutes.

Add wheat flour in cooked lauki. Add curd to make firm dough. Dust with flour and roll out the paratha. Cook on hot tawa both side till golden brown with butter/ghee. Serve hot with cheese or curd or tomato ketchup.

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Paneer paratha

Ingredients:

For stuffing:

100 gm grated Paneer

1 finely chopped Onion

10 finely chopped mint leaves 

2 finely chopped green Chilies

1 tsp chat masala

Salt to taste 

Butter /ghee for shallow-frying

For  Paratha

2 cup wheat flour

1 tbsp oil

1 tsp cumin seeds

Salt to taste

Method:

Add all ingredients of stuffing in a bowl and mix it well.

Add wheat flour, oil, cumin seeds, salt and enough water in a bowl and make soft dough and give rest for 15 minutes.

Make a thick roti from the dough and place the paneer stuffing in between and cover with dough from all side, dust with flour and roll out in thick paratha. Cook on hot tawa with butter/ghee. Serve hot with tomato ketchup or curd.

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Bajri Na Rotla

Ingredients:

1 cup Bajri flour (Millet Flour)
Salt to taste
Warm water
Ghee

Method:

Traditionally rotlas are cooked on a clay pan. Preheat a clay pan for 10 minutes on low flame.

Mix salt and Bajri flour. Now add a little water at a time and kneed into firm dough. Add water as needed. The dough should be soft enough. Now wet your palm and place a medium size ball of dough in between your palms. Gently press and flatten the ball. Keep flattening it as if you are clapping your hands gently. You will have to keep your palms wet so that the dough doesn't stick to your palms. Keep on expanding rotla this way until you get it of your desired thickness.

Place it slowly on hot clay tawa(also called Tavdi). Take care that there should not be any air between, tavdi and rotla .Cook on low flame for about a minute and then gently flip it over to cook the other side. Turn the heat to medium high while cooking the other side for another minute. Now turn again and cook the other side until fully cooked. take it off from tavdi and spread Ghee on it. Serve Hot with Ringan no olo.

Beet root stuff Green Paratha



Ingredients:

For stuffing

1 cup grated Beet root

½  cup grated Carrot

½  cup grated cabbage

¼  cup finely chopped Capsicum

1/3  cup grated Onion

1 tbs Red chili powder

½  tbs Garam masala powder

1 tbs  Tomato  sauce

2 tbs  Oil 

Salt to taste

For  Paratha

½  cup thick Spinach pure

2  cup  Wheat flour

1 tbs Oil

Salt to taste

Method:

For stuffing

Heat the 2 tbs  oil in a pan and add 1/3 cup grated onion and Sauté well in it, then  add  1 cup grated Beet root ,½  cup grated Carrot , ½ cup grated cabbage , ¼ cup finely chopped Capsicum, 1tbs Red chili powder,  ½  tbs Garam masala powder  ,1 tbs Tomato sauce and salt to taste  cook it for  3 to 4 minutes and keep aside.

For Paratha

Blanched the spinach for few minutes and strain the water and make smooth thick puree in mixer. Add 2 cup Wheat flour in a bowl, add 1 table spoon oil and salt to taste and make a soft dough by adding spinach puree and  give rest for  15 minutes. Make thick roti from the dough and place the beet root stuffing in between and cover with dough from all sides , Dust with flour and roll out into thick parathas. Cook on hot tava with butter/ghee. Serve hot with curds.