Vegetable Mixed Paratha

Ingredients Of Vegetable Mixed Paratha

1 Kg Whole Wheat Flour dough
To shallow fry Ghee

For Masala:

1 tsp Red Chilli Powder
1 tsp Rock Salt
1 tsp Garam masala
A pinch of Cumin, roasted
A pinch of Asafoetida

For Papad Paratha:

1/2 Urad Dal Papad (mashed), fried

For Mixed Paratha:

1 Tbsp Cottage cheese, grated
1 Tbsp Peas, grated
1 Tbsp Radish, grated
1 Tbsp Carrot, grated
1 Tbsp Cauliflower (sauteed with turmeric), grated
1 Tbsp Papad (mashed), fried), grated

How to Make Vegetable Mixed Paratha

1. Make small round portions from the dough.

2. Roll it in the shape of a parantha and, grease a little with ghee and sprinkle the masala.

3. Now place stuffing in the center and fold.

4. Roll it again and shallow fry on high flame while turning it on a griddle.

5. Once done, serve with Sita Phal ki Subzi, Aloo ki Subzi, Achar or Saunth.

Ulte Tawe Ka Paratha

Ingredients Of Ulte Tawe Ka Paratha
150 Ml Milk
1/2 Gram Saffron
1 tsp Green cardamom powder
1 tsp Kewra water (screwpine essence)
1 Tbsp Sugar
1 tsp Rose water
2 tsp Salt
50 Gram Semolina
150 Ml Canola oil
400 Gram Refined flour

How to Make Ulte Tawe ka Paratha

1.Pour milk in container and add saffron, green cardamom powder, kewra, rose water, sugar, salt and sooji
.
2.Keep milk aside for 5 minutes. In wide paraat, take refined flour and make a well, pour milk and knead it to soft dough. Now spread dough and add canola oil to it little by little and keep kneading until all oil is absorbed by dough.

3.Give it a rest for 5 minutes and then divide into 8 equal balls.

4.Roll out dough and apply little oil. Make cut with knife from the centre towards the circumference of dough. From here, pick up loose end and start rolling inwards. Make cone and let it rest for 10 minutes.

5.Heat ulta tawa and apply some oil. Flatten out dough and roll out thin round discs. Bake on tawa, and then turn around, apply liberal quantity of canola oil and turn the side. With the help of kitchen napkin, press from all sides to get good color; turn again and cook other side.

6.Remove and serve hot.  

Key Ingredients: Milk, Saffron, Green cardamom powder, Kewra water (screwpine essence), Sugar, Rose water, Salt, Semolina, Canola oil, Refined flour

Lachcha Paratha

Ingredients Of Lachcha Paratha
2 cups whole wheat flour
1/2 cup ghee
Water to knead
Dry flour - for dusting

How to Make Lachcha Paratha

1.Knead the flour into a soft and pliable dough, with the water, cover and let rest for 30 minutes.
2.Make eight round and smooth balls.
3.Roll into a round of about 1/4 cm/1/8" thickness.
4.Smear the surface of this round, with ghee. Fold in 1/2, smear the surface with ghee again, and make another fold, from corner to corner.
5.Roll thinly, without tearing. Heat the tava and place one parantha on to it.
6.When the edges start lifting, slightly, smear some ghee over it letting it trickle under it.
7.Brown on both sides and serve hot.

Roti Thai

Ingredents of Roti Thai
1 1/2  cup All purpose flour / Maida
3/4 tsp sugar
3/4  tsp Salt
1 tbsp Vegetable Oil / Olive Oil
1/2  tsp baking powder
1/4 cup warm water
Butter / Olive oil for cooking rotis

How to Make Roti Thai

In large bowl, add flour, salt, sugar, baking powder and mix well.
Now add the oil, warm water, warm milk and mix to form smooth and semi stiff dough. If the dough is very dry then add little more water or milk.
Let the dough rest for about 30 minutes.
Dust the working surface. Divide the dough into 8 equal portions.
Roll each portion into 6 inch disk. See that the roti is not too thick or too thin.
Heat the pan / tava. brush it with butter. Cook the roti until it bubbles on one side and then flip it, again brush with some butter and cook till it becomes golden brown.
Repeat the process for remaining portions of the dough.
Roti Thai Bread is now ready. Serve hot.

Important

You can also cook the roti using olive oil or vegetable oil.
To make it vegan, add 1/2 cup of warm water and skip adding milk.

Onion Kulcha

Ingredients Of Onion Kulcha
5 cups whole wheat flour
For the Stuffing:
2 Tbsp green chillies
3 onions chopped
2 Tbsp coriander leaves
1 tsp mint leaves
2 tsp ginger-chopped
1 tsp carom seeds (ajwain)
1 tsp red chilli powder
Salt to taste
1 tsp coarsely ground pomegranate seeds



How to Make Onion Kulcha

1.Prepare dough with flour and water (the dough has to be a little hard). Allow to rest for an hour.
2.Divide the dough into four equal parts and make round balls using dry flour.

To prepare the stuffing:

1.Use chopped onions, green chillies, coriander and mint leaves. Add seasoning and carom seeds.
2.Stuff each ball of dough with a portion of the filling in the middle.
3.Fold the filled balls of dough and pinch the edges to seal the dough.
4.Roll out the kulcha with a rolling pin.
5.Place the kulcha on a plate and put it in microwave to grill 10 minutes on both sides.

Roghni roti

Ingredients For Roghni roti
1 cup Maida
1 cup whole Wheat Flour
Milk to knead the dough (preferably lukewarm)
2 tablespoons of Ghee
Salt to taste
2 teaspoons of Sugar
Additional Ghee to smear on the roti.

How to make Roghni roti

Mix together the atta and maida.
Add salt , sugar and make a dough with milk. Do not add water.
Cover with damp cloth and leave aside for 20 minutes.
Male small portions from the dough.
Roll out into round rotis and cook both sides well on a tawa. Cook on medium heat.
Smear ghee on each side and cook till ghee is absorbed.
Serve hot with any curry of your choice.
This roti is also suitable for lunch boxes as it remains soft for a longer time. 

Kashmiri paratha

Ingredients

The Dough
1  cup whole wheat flour
1  tbsp oil
3/4 cold water
Filling
8 oz almonds
4 oz desiccated coconut
1/2 tsp  ground cinnamon
1/2  tsp cardamom seeds
1/2  tsp ground nutmeg
1 egg white
2 tbsp sugar
1/4 cup oil or ghee for frying
For serving
almond butter
butter
condensed milk

Instructions

Rub oil in the flour, and make a nice soft dough using enough water.

Let the dough rest for at least 20 minutes.

In a food processor grind the filling ingredients to a fine paste.

Divide the dough into 5 balls.

Roll 1 ball to about 5 inches

Put the fill in the centre, take the edge and start pleating and bringing the pleats to the centre.Join the pleats together, the pleats have to be joined well otherwise there will be gaps while rolling and the filling will come out. 

Sprinkle some flour and roll the paratha to about 6 inches.
Cook on a hot tava like a chapatti, when the bottom is partly cooked ( it will change the colour), flip the paratha.brush it with oil, flip it again, this time this side has to cook more.  Brush with oil and flip it again.

Turn it again once on both sides.

Serve it hot

Spread it with butter, almond butter or condensed milk.