Corn Aur Gajar Ka Paratha / Corn & Carrot Indian Style Bread (Step By Step Pics )

Parathas are the best way to add vegetables in your kids diet.My 5 year old daughter is not a big fan of corn but she loved these parathas when i served it with yogurt , as she can't taste any corn in it , that is the magic of grinding and adding directly in the dough.

Ingredients:-

Aatta / Whole Wheat Flour:- 2 Cups
Salt
Haldi / Turmeric Powder:- 1/2 Tsp
Lal Mirchi / Red Chilli Powder:- 1/2 Tsp
Ajwain / Carom Seeds:- 1/2 Tsp
Chaat Masala:- 1 Tsp
Onion( finely chopped):- 2 Tbsp
Shredded Carrot:- 1/3 Cup
Corn kernels( I used canned ones):- 2/3 Cup (blend it into a smooth paste)
Water as needed
Oil

Procedure:-

1) Place everything (except water) in a big bowl or plate.

2) Mix everything well.

3) Add little water at a time to make smooth dough.

4) Let it rest for atleast 10 minutes.

3) Make a small lime size ball out of the dough.

4) Roll it into a circle shape.

5) Heat tava or non stick pan on medium heat & cook the paratha from both sides by brushing it with oil..

Serve warm paratha with curd or any sabzi you like..

Enjoy:) Read More......

Mooli / White Raddish Thepla

Theplas are parathas made with curd and spices.This delicious and healthy theplas are great for picnics or travel as they are soft and can last for few days.Add methi leaves instead of mooli to make methi theplas.

Ingredients:-


• Whole Wheat Flour:- 3 Cups
• Mooli/White Raddish:- 1 1/2 Cup
• Curd/yogurt:- 1/2 cup
• Salt as per taste
• Ajwain/ carom seeds:- 1 Tsp
• Coriander leaves:- 2 Tbsp
• Red Chilli powder:- 1 Tsp
• Turmeric powder:- 1/2 Tsp
• Coriander powder:- 1 Tsp
• Cumin powder:- 1 Tsp
• Water as needed

Procedure:-

1) Sieve the flour in a bowl and mix in all the ingredients.(except water).

2) Mix water bit by bit to make a dough and let it rest for 3-4 minutes

3) Now make a small lemon size ball from the dough and roll like chapati.

4) Now heat the tava and roast the chapati on both sides with oil

Serve hot with pickle or curd..Enjoy:) For step by step pictures please refer to this post.. Read More......

Pyaz - Pudina ki Roti (Onion & Mint Flavoured Bread)

This bread with its distinctive flavors of mint and onion is good enough to eat on its own.The aata ( chappati/whole wheat flour) gives it an enticing earthy flavor.

Source:-Mridula Baljekar's Real Balti Cookbook
Preparation Time:- 15-20 minutes plus resting time
Cooking Time:- 30-35 minutes

Ingredient:-

Whole Wheat flour:- 450 gm (1 lb)
Onion seeds(kalonji):- 1 Tsp
Salt:- 1 Tsp
Ghee or unsalted butter (softened):- 50 gm ( 2 oz)
Finely chopped fresh mint leaves:- 2 Tbsp
Onion( coarsely grated):- 1
Warm water:- 100 ml( 4 fl oz)
extra flour for dusting
oil for shallow frying

Procedure:-

1) To make the dough by hand put the atta(whole wheat flour), onion seeds and salt into a large mixing bowl and mix well. rub in the ghee or butter. Stir in the mint and onion and mix thoroughly. Add the water a little at a time, as the absorbency level of flour varies from brand to brand. Mix until the rough dough is formed. then transfer it to a pastry board and knead for 4-5 minutes, or until it stops sticking to the board and your fingers. Add a little more atta, if necessary.

2) To make the dough in a food processor with a dough hook attachment , put all the ingredients in the processor and knead until the dough feels smooth and soft and it does not stick to the bowl or dough hook.

3)Cover the dough with a damp cloth and set aside for 20-30 minutes

4) Divide the dough in half and make four portions out of each half. Rotate each portion between your palms to make a smooth round ball and then flatten it to a cake.

5) Preheat a cast iron griddle or a heavy based frying pan over a medium high heat. Dust each cake lightly in the flour and roll out to an 18 cm disc or roti. Keep the flattened cake covered during the rolling out process.

6) Place the roti on the griddle and cook for about 1 minute, then trun it over . Spread about 1 tbsp oil on the cooked side and tun it over again.Cook for 45-50 sec , or until brown spots appear.Check this by lifting the roti gently.

7)Spread another 1 Tbsp of oil on the second side and turn it over. Cook as for the first side, until spots appear.

8) Line a large piece of foil with absorbent kitchen paper and place the cooked roti on one end of the lined foil. Fold the other end over to keep it covered until all the rotis are cooked. Seal the edges to keep the rotis hot. They will keep hot for 30-40 minutes.

Enjoy:)

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Broccoli Paratha

I never heard of Broccoli while growing, i got introduced with this nutritious veggie only after coming to usa..I use broccoli mostly in pastas or noodles..but yesterday i tried broccoli paratha and they came out good..i used potato as a binding agent in the paratha mixture but if you want you can omit that also..

Ingredients:-

For Making Paratha

2 cups wheat flour (atta)
1tbsp. oil
1 tsp salt
warm water for mixing

For Stuffing:-

Broccoli Shredded :- 2 cups
Onion:- 1/2 cup (chopped finely)
Ginger:- 1 tbsp ( finely chopped)
Green Chillies:- 1-2(finely chopped, or as per your taste)
Potato:- 1 (Boiled & Mashed)
Salt as per taste
Red Chili powder:- 1/2 tsp
Ajwain:- 1 tsp
Garam Masala:- 1tsp

Procedure:-

1) Mix wheat flour, salt, oil and warm water. Knead well. Make dough stiff enough for roti/ paratha. Keep aside.

2) Mix all the ingredients of stuffing and keep aside.
3)Take two medium size balls of dough and roll them into small two rotis.
4)Take one roti and place some of the mixture in the center.
5) Cover this with the other roti and press the sides lightly with your finger to seal in the mixture.
6) Sprinkle some flour on both sides to avoid sticking on the surface.
7) Roll the paratha into a circle.
8) Heat griddle/pan on medium heat and roast the paratha on both side by applying oil with brush..

Note:- To see the step by step pictures how to make paratha click here

Serve hot with ghee on top and plain curd on side..Enjoy:)

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Aloo Palak Paratha

Here is the another fun way to make Aloo paratha. One thing i love most about these parathas is their bright green color..This version is good for kids too as they love to eat colored food..

Ingredients:-

For the dough:-

4 cups Whole Wheat Flour
1 cup Pureed Spinach
Water as per requirement

For the Stuffing:-

2 large Rustic Potato( Boiled, peeled & Mashes)
Salt as per requirement
1 tsp Red chilli powder
1 tsp Garam Masala
1 tsp Aamchoor/Dried Mango Powder
1 tsp Ajwain
1 tbsp Finely chopped Ginger
1/2 Finely chopped Onion

Procedure:-

To make the dough:-

1) In a bowl mix together flour and spinach puree..
2) Use water to make a dough..
3) Let the dough rest for about 10 minutes.

To make the stuffing:-

1)Mash the potatoes in a separate bowl.
2)Mix salt, red chilli powder, garam masala, ajwain, aamchoor, onion & ginger in the potatoes well.

Please refer this post for the step by step procedure to make parathas






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Mooli(White Raddish) Paratha

Here is the recipe of one of my favorite parathas..These are very famous in Punjab/North India..My mom usually make these parathas in the morning as a breakfast but you can have them anytime of the day but avoid eating at night as they get pretty heavy:)..


Mooli is also known as white Raddish or Diakon .It has very sharp & tangy flavor. It contains Vitamin C , Potassium & calcium. You can eat it raw( salad )or cooked..My most favorite way of eating the mooli is in Mooli paratha only..


Ingredients:-

Mooli/White Raddish:- 1 medium
Onion:- 3/4 cup (chopped finely)
Ginger:- 2 tbsp (chopped finely)
Coriander:- 1/3 cup (chopped)
Ajwain:- 1tsp
Jeera/Cumin Seeds:-
Salt as per taste
Garam Masala:- 1/2 tsp
Red Chilli powder:-1/2 tsp
Aamchoor powder/Mango powder:- 1/2 tsp

Procedure:-

1) Peel the skin of Mooli and grate it.
2) Sprinkle some salt over the grated mooli and let it stand for about 15 minutes..
3) Squeeze out juice of all the grated Mooli by pressing it in between your hands tightly.
4) Add all the above ingredients to the grated Mooli and mix well.

To make paratha

1) Make two small balls out of the dough.

2) Roll both of them in small circles.

3) Take one rolled circle and place some of the mooli mixture in the center.

4) Cover this with the other rolled circle and press the sides lightly with your finger to seal in the mixture.
5) Sprinkle some flour on both sides to avoid sticking on the surface.
6) Roll the paratha into a circle.

7) Heat griddle/pan on medium heat and roast the paratha on both side by applying oil with brush..

Serve hot with ghee on top and plain curd on side..Enjoy:)






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Sweet Potato Paratha

A sweet potato is orange-fleshed high in beta carotene , potassium, vitamins A,C and B-6. In fact, one medium sweet potato has about four times the daily recommended allowance of vitamin A and almost half the recommendation for vitamin C. All of this with no fat, no cholesterol and only about 118 calories per potato.

As they are so less in fat compare to regular potato so i thought to give it a try in parathas..Parathas turned out very nice & soft.You can have this with any sabji or curry of your choice but i like to have it with curd (added salt and pepper) and little bit of pickle..they do taste little bit sweet so you can add green chillies or any spices of your choice while making the dough but i made it without any spices as my 14 month old daughter was also gonna eat this..

Info Source:- Google

Ingredients:-

Sweet Potato:- 1
Whole Wheat Flour:- 1 1/2 cup
Jeera/Cumin Seeds:- 1/2 tsp
Ajwain:- 1/4 tsp
Coriander:- 1/4 cup
Salt as per your taste

Procedure:-

1) Peel of the skin of sweet potato & cut it into big pieces.
2) Take a pan put all the cut pieces into the pan and cover it with a water
3) Boil the potatoes till it become soft..
4) Drain all the potatoes and mash it well..
5) Let it cool completely.
6) Sift the flour in a bowl.
7) Add jeera, ajwain & mashed potatoes.(DO NOT ADD WATER)
8) Mix everything well and make a dough ( if dough is too soft too handle you can add more flour).
9) Let it rest for 5 minutes

TO MAKE A PARATHA

Make a small ball out of the dough, roll it into a flat circle. Heat a griddle and roast the paratha on both side with or without oil ( as per your requirement)..

ENJOY:)




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Ajwain Paratha

Ajwain is also called Carom seeds/Bishops weed..It is very useful in alleviating stomach pain..Ajwain is one the the ingredient/spice i use in most of my cooking ..You can put little bit of ajwain in every dish you prepare as it helps in good digestion..

You can find more information regarding this spice here

My mom use to make ajwain paratha in a different way then mine...
(Make the dough of whole wheat flour, let it sit for sometime,make small balls from the dough, roll it into a round shape, now apply little ghee or oil or butter, sprinkle some ajwain over it with a pinch of salt, then fold it into a triangle shape( first fold it into a half then again into a quarter) , now roll it once again in a triangular shape..Cook it on a hot griddle by brushing it with oil or ghee on both sides..and serve hot..)

The recipe of my version of ajwain partaha is below..This a my entry for Think Spice Event hosting by Raaga


Ingredients:-

Besan or Gram flour:- 1/2 cup
Whole wheat flour:- 1 cup
Ajwain/Carom seeds:- 3/4 tsp
Salt:- A pinch( or as per taste)
Ghee or oil:- 1 tbsp
Yogurt:- 1/8 cup
Green chillies:- 1 or Red chilli powder:- 1/4 tsp
Turmeric:- 1/2 tsp
Water to knead the dough

Procedure:-

1) Mix all the ingredients.
2) Add water little by little to make a dough..let it sit for about 10 minutes
3) Heat griddle or tava,
4)Make small balls from the dough and roll it into a flat round shape.
5) Place it over the griddle , turn when the brown spots start forming
6) Brush it with ghee or oil and turn to the other side and apply the oil again..
7) Cook both sides well

Serve hot with any sabzi or curry along with curd/raita...Enjoy:)







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