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