Sattu paratha

Sattu Ka Paratha Recipe (Stuffed Channa Dal Flour Paratha) | Archana's Kitchen https://share.google/JbE1TJTVLpG2J8oey

Jowar vegetable paratha

Ingredients:
Servings-2

Jowar flour-1/4 cup
Whole wheat flour-3/4 cup
Shredded carrot-1/4 cup
Shredded spinach-1/4 cup
Jeera-1/2 tsp
Turmeric-1/4 tsp
Chilly powder-1/2 tsp
Salt-to taste
Oil-1 tsp
Hot water-for kneading

Method:

1. Knead all ingredients above into a soft ball.
2. Rest for 15 min.
3. Take a small ball and roll into thin paratha.
4. Cook with oil or ghee and serve with pickle and yogurt.

Alu methi paratha

Ingredients:

Frozen methi-2 blocks
Alu-1 small
Yogurt-1/4 cup
Salt-to taste
Cumin powder-1/4 tsp
Chilly powder-1/4 tsp
Turmeric-1/4 tsp
Ajwain-1/4 tsp
Sesame seeds-1 tbsp
Wheat flour- 1 cup
Oil-1 tsp
Garam masala-1/2 tsp
Water for kneading (if needed)

Method:

1. Boil potato, mash and keep it aside.
2. In a bowl combine flour, methi, mashed potato, all masalas, yogurt, oil and knead properly.
3. Cover and rest for 10 min.
4. Cook parathas with ghee and serve with pickle and yogurt. Enjoy soft and delicious parathas.

Alu paneer paratha

Ingredients:

Potatoes-4 medium
Grated paneer-1 cup
Salt-to taste
Green chillies-3 finely chopped
Red chilly powder-1 tsp
Amchur-2 tsp
Garam masala-2 tsp
Ginger garlic paste-1 tbsp
Cilantro-handful
Mint leaves-handful
Cumin seeds-1 tsp
Ajwain-1 tsp
Corriander powder-1 tsp
Cumin powder-1 tsp

Method:

1. Boil potatoes for four whistles. Peel and mash them.
2. Add grated paneer along with all the ingredients listed above to the mashed potatoes. Mix well.
3. Stuffing is ready. Make a paratha with the stuffing and apply ghee generously on both sides. Serve with raita and pickle.

Multigrain spinach paneer paratha

Ingredients:

Makes 4 small parathas

Jowar flour-2 tbsp
Bajri flour-2 tbsp
Spinach-4 tbsp finely chopped
Paneer-2 tbsp
Salt-as needed
Jeera-1/2 tsp
Chilly powder-1/4 tsp
Water-as needed
Oil-as needed to make parathas

Method:

1. Mix all ingredients to make a soft dough.
2. Take a plastic zip-lock and cut it to make a flat sheet.
3. Spread oil and keep it aside.
4. Divide the dough into four pieces. Take one part and make a ball.
5. Place the dough on zip lock and press it. Spread with your fingers till it gets 1/2 inch thick.
6. Heat a tawa and carefully turn the paratha flattened on the plastic sheet onto the tawa.
7. Apply oil/ghee and cook on both sides till brown spots appear. Serve with dahi and pickle.

Mooli paratha

Ingredients:

Mooli (radish)-1 large
Red chilly powder-1 tsp
Garam masala-1/2 tsp
Amchur-1/2 tsp
Salt-pinch for each paratha
Ghee-to roast
Whole wheat dough-made from 2 cups of floor

Method:

1. Make whole wheat dough in the same way as you make for rotis and rest for atleast 30 min.
2. Peel the skin of radish. Grate and keep it aside for 15 min.
3. After 15 min when water is released from radish, squeeze off the water. Keep it aside.
4. Mix red chilly powder, amchur and garam masala into grated radish. Do not add salt at this step because it releases more water.
5. Heat tawa and start to prepare paratha.
6. To make a paratha, take a tennis ball sized dough and roll into 4 inch circle.
7. Now take lemon sized radish mix and put in the center of rolled dough. Sprinkle salt on the radish mix.
8. Seal the dough, dip it in dry floor and roll into 10 inch circle or as desired. Radish continues to release water so keep adding flour while rolling to prevent it from sticking to the surface.
9. Cook on heated tawa on a very small flame, apply ghee on both sides and continue to cook till brown spots appear on both sides.
10. Serve with yogurt and pickle.

Mint lachcha paratha

Ingredients:

Mint-1 cup packed
Oil-1 tbsp
Salt-1 tsp
Whole wheat flour-3 cups
Water-1.5 cups (approximately)
Cumin seeds-1 tsp
Fennel seeds-1 tsp
Dried red chilly-1
Chat masala-1 tbsp
Ghee-to cook parathas

Method:

1. In a bowl combine flour, half cup chopped mint, oil, salt and enough water to make a soft dough. Keep the dough aside for 30 min.
2. Heat a pan and add remainder of mint leaves. Cook until the leaves are dry and crispy. Keep the leaves aside.
3. In the same pan, roast cumin seeds, fennel seeds and dry red chilly.
4. Make powder of dried mint and roasted ingredients.
5. Add chat masala to the ground powder and keep it aside.
6. Take tennis ball sized dough and roll it into a thin circle.
7. Spread ghee on one side. Sprinkle flour and ground masala.
8. Now make folds as you would make for lachcha paratha.
9. Roll into a circle and roll it again.
10. Cook on a heated tawa and apply ghee on both sides as needed.
11. Enjoy these delicious and flaky lachcha parathas with pickle and yogurt.

Methi paratha

Ingredients:

Methi-1 bunch
Whole wheat flour-3 cups
Garlic-5
Salt-1 tsp
Green chillies-3
Oil-1 tbsp
Ajwain-1/2 tsp
Water-1 cup+1 tbsp
Ghee/oil-to cook

Method:

1. Combine all the above ingredients except for water.
2. Add water slowly until the dough becomes soft. Knead it and maker into abig soft ball. Allow the dough to rest for 30 min.
3. Take a small portion of dough and coat it with flour on both sides.
4. Roll into a 3 in circle. Spread oil on one side, sprinkle flour and fold into half. Now spread pull and sprinkle floor again. Fold into a triangle shape.
5. Roll it into a paratha with 1/4-1/2 in thickness. Apply floor when necessary during this process to prevent sticking.
6. Pre-heat tawa and cook paratha on a small flame. Apply ghee on both sides and continue to cook on small flame until brown spots appear on both sides. 
7. Serve delicious methi paratha with curd and pickle.

Spinach Paratha

Ingredients:

Servings: 8-9 parathas

Spinach-3 cups
Whole wheat flour-3 cups
Oil-1 tbsp
Ajwain-1 tsp
Salt-1 tsp
Green chillies-4
Water-1 cup
Turmeric-1/2 tsp
Garlic-2
Ghee-for cooking parathas
Corriander leaves/Mint leaves/Basil (optional)-1/4 cup

Method:

1. Wash spinach and keep aside.
2. Heat a pan and add spinach and/or any others greens that you would like and cook till soft and all the water is evaporated. Let it cool down.
3. In a big bowl, add flour, salt, chopped garlic and green chillies, turmeric, ajwain and oil. Mix well.
4. Now add cooked spinach and enough water to make into a fine dough. Do not add all the water once. Mix dough while adding water.
5. Knead the dough properly and keep it aside.
6. Now take tennis ball sized portion of dough and roll it on a board/granite into 1/4-1/2 inch thickness. If you like the paratha to be flaky, roll the dough slightly, spread with ghee and flour it. Half it and spread ghee and flour again. Now shape it into a triangle and roll it out.
7. Heat the tawa and keep it on a small to medium flame. Roast the paratha on one side. Turn and apply ghee according to taste. Turn it around and apply ghee on other side. Cook till brown spots appear.
8. Enjoy with pickle and yogurt or any sabzi you like!

Sweet Potato Roti

Ingredients:

Sweet potato-1 medium
Whole wheat flour-1 cup
Salt-pinch or to taste
Jaggery-2-3 tbsp or to taste

Method:

1. Pressure cook sweet potato and peel off. If the potato becomes too soft with lot of water, keep in the fridge for few hours to thicken it.
2. Mash the sweet potato. Add salt and jaggery and mix properly.
3. Now keep adding flour (~1 cup) until you get nice soft and non-sticky dough. Rest for 20 min.
4. Roll out the rotis just like regular rotis but not too thin or not too thick.
5. Heat on a tava and apply little ghee on both sides.
6. Enjoy yummy and delicious sweet potato rotis by serving with green-chilly or mango pickle!

Chana Dal paratha

Ingredients:

Stuffing:
Chana Dal-1/2 cup
Water-1 cup
Onion-1/2 medium
Salt-to taste
Ajwain-1/2 tsp
Garam Masala-to taste
Amchur-to taste
Green Chillies-2-3 finely chopped

Dough:
Whole wheat flour-1 cup
Salt- a pinch
Oil- 1 tsp

Method:

1. Soak Chana dal overnight. Pressure cook with 1 cup of water for only 2 whistles. You do not want dal to be mashed. Make sure to get rid of additional water.
2. While the dal is cooking, prepare the dough as you regularly do for chapatis. Do not make the dough very soft. Rest the dough for 15 min.
3. Mix  the dal with finely chopped onion, green chillies, ajwain, salt, garam masala and amchur. Keep it aside.
4. Now take a lemon sized ball of the dough and make a small circle with rolling pin. If the dough is sticky, dust some flour on the dough.
5. Take similar size portion of dal and put it in the center. Make sure the dal doesn't have any water. Otherwise, it will make the dough soft making it difficult to roll.
6. Bring the edges together to the center and make a stuffed ball.
7. Roll it again and keep adding flour if you think the stuffing is coming out.
8. Heat the paratha on a pan and apply ghee on both sides to make the paratha tasty and soft.
9. Enjoy with pickle and yogurt.

PS: Compare the nutrition value of chana dal vs. potato. Chana dal provides more protein and fiber per serving along with carbs.