Vegetarian Food Recipes : My Veggie Kitchen » Roti / Paratha

Palak Paratha (Spinach)

Phoram Vaidya — Sun, 19 Jul 2009 07:09:19 +0000

This delicious and nutritious Indian bread tastes great with yogurt and Aam Ka Achaar (mango pickle). It tastes good with chana dal. If serving as breakfast do not serve with pickle or curds. Instead one can serve with home made white butter for breakfast. Apply strawberry or raspberry jam before giving to small children as they make a fuss about eating leafy vegetables.

Ingredients of Palak Paratha

* 3 cups whole-wheat flour

* 1 large bunch spinach coarsely chopped

* 1 tsp coriander powder

* 1 tsp cumin powder

* 1/2 tsp red chilli powder

* 1/4 tsp asafetida powder

* 1/2 tsp turmeric powder

* Salt to taste

* Ghee (clarified butter) to pan-fry the parathas

* 3 cups whole-wheat flour

* 1 large bunch spinach, coarsely chopped

* 1 large onion, finely chopped

* 1 tsp chopped garlic

* 2 chopped green chillies

* 1/2 chopped coriander

* 1 tsp cumin powder

* 1/4 tsp asafetida powder

* 1/2 tsp turmeric powder

* 3 tsp oil

* Salt to taste

* Ghee (clarified butter) to pan-fry the parathas

Method of Palak Paratha

Put onion, palak leaves, chopped coriander ,garlic, chilies and grind to a fine paste in your food processor without any additional water.

Add 3 tsp oil, cumin, asafetida and turmeric powders, salt to taste to the whole-wheat flour. Add the spinach paste also and mix all together, kneading to form a medium-soft, smooth dough. Add some more whole wheat flour if the dough is too soft. Add water to the dough if required (one would not require water to knead the dough as the paste is watery enough to knead the flour

Keep the dough aside in the refrigerator for 2-3 hours.

Divide the dough into equal-sized portions and roll into balls between your hands till they are smooth and without cracks. Roll out into parathas and roast on a gridle (tawa)by adding ghee or butter. Serve with pickle or curd.

Methi Paratha ( Fenugreek)

Phoram Vaidya — Wed, 15 Jul 2009 12:22:40 +0000

Healthy and yummy all in one neat little package! What more can you ask for? Serve Methi Parathas with chilled yogurt and a pickle of your choice.

Methi bhaji i.e. the leafy vegetable is a favorite with my family. It’s a nutritious vegetable like all other leafy vegetables.

This mildly bitter herb is believed to have medicinal properties. Dried leaves, either whole or ground, are called kasuri methi, and they’re a good substitute for fresh methi leaves. Look for fresh or dried leaves in Indian markets. Substitutes: celery leaves

Healthy and yummy all in one neat little package! What more can you ask for? Serve Methi Parathas with chilled yogurt and a pickle of your choice.

Ingredients of Methi Paratha

* Finely Chopped Fresh Methi Leaves: 2 Cups

* Finely Chopped Coriander Leaves: 1/2 Cup

* Wheat Flour: 3 Cups

* Ginger, Garlic & Green Chilli Paste To Taste

* Yogurt: 1 tbsp

* 2 tsp jaggery

* Turmeric Powder

* Ajwain Seeds: 1 tsp

* Salt to Taste

* oil (6-7 tsp….4 tsp for mixing in dough and rest for applying on parathas while cooking) or butter.

Procedure of Methi Partha

1. Mix methi leaves, coriander leaves & salt very well. Keep aside for 10 minutes.

2. Then add all remaining ingredients and make a dough by adding some water and oil. Apply some oil and keep this dough aside for atleast half hour.

3. Then make small balls of dough and roll these balls like chapatis.

4. Heat a tava or griddle and cook these parathas from both sides. Apply some oil or butter while cooking.

5. Serve these parathas with any pickle, chutney or yogurt.

Gobi Parathas ( cauliflower)

Phoram Vaidya — Tue, 14 Jul 2009 08:47:33 +0000

This recipe turned out very tasty. After trying paratha’s for first time, I am now motivated to try more paratha’s in the future

Ingredients of Gobi Paratha

* Cauliflower florets: 8-9 florets cut into small pieces.

* 1 tsp cumin seeds

* 1tsp red chili powder

* ½ tsp turmeric powder

* 2 cups of wheat flour

* 1tsp of oil

* Salt for taste

* Cauliflower florets: 8-9 florets cut into small pieces.

* 1 tsp cumin seeds

* 1tsp red chili powder

* ½ tsp turmeric powder

* 1/2 Garam Masala

* 2 cups of wheat flour

* 1tsp of oil

* Salt for taste

Method of Gobi paratha

For Stuffing

* Finely chop the cauliflower florets into small pieces.

* Heat oil in a pan, saute the cumin seeds. Add the florets, red chili powder, turmeric, garam masala and salt and sauté until it gets cooked.

To make Dough

* Mix the wheat flour with salt and knead the dough by adding warm water. Keep the dough aside for 20 mins covered in container.

Rolling Out Parathas

* Divide the dough to small balls as you make for chapattis. Now split the ball into two sizes so that you can make two layers of chapatti’s and stuff the Gobi’s. Roll the divided balls to a thin chapatti’s.

* Now stuff the first layer of chapatti with the cauliflower. Bring the second layer of chapatti and attach to the first layer of chapatti. With your hand, close the edges of the two layers and roll the paratha carefully.

* You can cut into different shapes before frying. Ensure to close the edges before frying once you made into shapes.

* Heat an iron plate or skillet, add 1tsp of oil and place the paratha on the skillet.

* Keep the paratha on the skillet until it becomes brown on both sides by repeatedly changing the sides.

Aloo Paratha

Phoram Vaidya — Tue, 14 Jul 2009 08:29:13 +0000

It is very easy to make a Aloo Parantha, but it is a little difficult to make “The Aloo Parantha”

Well what I mean to say, is that here I give you receipe of a really ravishing aloo parantha, though you have to give another 3 extra minutes to make it but it will be surely worth three minute effort.

These parathas are the most popular of all stuffed parathas in India. You can get them at almost all north Indian restaurants, including roadside restaurants called ‘Dhabas’, freshly made and crisp. The parathas are made by stuffing the spiced mashed potatoes between two layers of chapatties. They are mostly eaten for breakfast, crispy and hot, straight off the griddle. Other vegetables or dals can also be used as a stuffing. They are best served with a few pickles, yoghurt or a glass of ice cold Lassi

Well what I mean to say, is that here I give you receipe of a really ravishing aloo parantha, though you have to give another few minutes to make it but it will be surely worth effort.

Ingredients of Aloo Paratha

For stuffing/filling

• 250 gm. potatoes

• 1 tbs. cooking oil

• 1 onion, peeled and finely chopped or grated*

• 2-3 green chillies, finely chopped*

• 1/2 inch piece of ginger, very finely grated*

• A bunch of coriander leaves, finely chopped

• 1/4 tsp. chilli powder (to taste)

• 1 tsp. coriander powder

• 1/2 tsp. Garam Masala

• 1/2 tsp. amchoor or dry mango powder (don’t worry if you can’t find it)

• 1 tsp. salt

For dough

• 400-500 gm. chapatti flour

• 3 tbs. oil

• 1 tsp. salt

• 1/2 tsp. ajwain or carom seeds

• Enough water to make dough

• Oil for pan frying

Method of Aloo Paratha

Making the filling

1. Boil potatoes in their skin until tender. Cool, peel and mash.

2. Add onion, ginger and green chilli mix, all the spices, chopped coriander leaves and salt. Mix well. The mix should be dry, free of water. Otherwise, it will be difficult to roll out parathas. Keep aside.

Making dough

1. Save 2 tablespoons of dry flour on a plate, for dusting while rolling out parathas.

2. Mix the remaining flour, salt, ajwain and 3 tbs. oil and add enough water to make a firm…ish dough. If you are new at making parathas, it is better to have a firm dough, which is easier to control while rolling out. Experienced cooks prefer a little softer dough, which make softer parathas.

3. Knead well for 5-6 minutes. This process can be done quickly in a food processor.

4. Leave to stand for 10 minutes or so. Knead briefly again.

Rolling out parathas

1. Break dough into approximately 10-12 portions. Keep covered with a moist cloth.

2. Dust 1 ball with flour and roll out, 8-10 cm. in size.

3. Take roughly 1/10th of the filling and place in the centre of the circle. Pull in edges and press in the centre, to make a ball.

4. Heat the griddle or tawa.

5. Dip the stuffed dough ball in dusting flour on both sides and roll out gently, to approximately 20 cm. in size. Roll from centre outwards, so that the edges are thinner than the centre. You will need to dust it with dry flour a couple of times during the rolling out process. If a little filling escapes, don’t worry, just remove it.

6. Cooking the parathas

7. Place the paratha on the heated tawa or griddle (medium hot, not smoking hot). Turn it over when it changes colour slightly, you can see a few blisters on the under surface.

8. Cook the other side the same way. Turn it over again.

9. Brush oil on both surfaces, one by one, using a long handled spoon or ladle.

10. Press gently all over, using a flat spatula. This helps to fluff it up into a ball, as well as making it crisp. Cook until nicely browned and crisp on both sides. It is important that you crisp the paratha on medium heat and not cook them too fast.

11. Serve hot.

Masala Puri

Phoram Vaidya — Tue, 14 Jul 2009 06:46:52 +0000

Masala puris are tasty and easy to cook recipes. Try it!!!!

Ingredients of Masala Puri

1 cup – Wheat flour

2 tsp – Oil + Frying

Salt to taste

1/4 tsp – Ajwain

1 pinch – Asafoetida

1/2 tsp – Red chilli powder

1 cup – Wheat flour

2 tsp – Oil + Oil for Frying

Salt to taste

1/4 tsp – Ajwain

1 pinch – Asafoetida

1/2 tsp – Red chilli powder

1/2 tsp turmeric powder

1 tsp coriander – cumin powder

Method of Masala Puri

* Sieve the wheat flour and oil.

* Mix all the ingredients and knead to firm dough adding enough water.

* Cover and keep the aside for half an hour.

* Take small lumps of dough and roll into small puris.

* Heat oil in a kadhai and deep fry the puris.

* Serve masala puri hot with curry of your choice.

Garlic Naan

Phoram Vaidya — Tue, 14 Jul 2009 05:41:54 +0000

“Naan” is a name well-known in Indian cooking, and this is one kind of flatbread that is appreciated all around the world, by Indians and non-Indians alike. Soft and tender, Naan can be made with several different variations, but I bet every one loves a bite of Garlic Naan! It pairs well with any kind of curry, and is filling as well as appealing to the eye. Determined to try a homemade Naan recipe, I set out on an adventure last weekend, and was happy to see that my Garlic Naans turned out…

Ingredients of Garlic Naan

1 tea spn active dry yeast

2 tbl spn yogurt

1 and 1/2 cups all purpose flour

1/2 tea spn sugar

3/4 tea spn salt

1/2 cup milk

2 tbl spn water

2 tbl spn butter

1 tea spn crushed garlic

Method of Garlic Naan

Heat the water to luke warm (it should be warm when you dip your finger in it. I normally microwave water for 10sec). Add yeast, sugar and salt. Leave it for 10mins till the yeast forms a froth(gets activated).

Now add all remaining ingredients and make it into a dough. Knead for 3-4mins. Cover with a cloth or plastic wrap and leave it in a warm place for about 2-3hrs till the dough doubles in volume.

Make balls from the dough and roll them. Do not make them too thick as they puff up when cooked (I roll them into thicker than chapathi/phulka but thinner than alu paratha).

Brush both sides with garlic and butter. Cook on each side until browned. Serve hot.

Puris

Phoram Vaidya — Tue, 14 Jul 2009 05:22:52 +0000

Puri is the traditional fried Indian bread, served with a variety of side dishes, such as aloo subzi (potato curry), chole (chick pea curry) etc. Puri is an easy-to-make recipe and its variations are bhature and kachori. In order to make crispy puris, you need to know the right consistency of the dough as well as the way of rolling out the kneaded dough. Go through the article to get an easy recipe of puri.

Mix together in a bowl:

2 cups Indian whole wheat flour

1/2 Tablespoon vegetable oil

salt to taste

Slowly add about 3/4 cup warm water, just enough to form a firm dough, and knead till smooth. Cover, let rest at least 1/2 hour, and knead again briefly. If resting more than 1 hour, punch and knead dough again before rolling out.

Divide into small balls about golf-ball size, and roll out into 6″ rounds on an oiled board. Heat vegetable oil in a wok or saucepan. Add a little salt to the oil to keep it from smoking. Fry the puri one at a time, holding them under the oil on the first side until they puff. Turn and fry till light brown; drain.

Ingredients of Puri

2 cups Indian whole wheat flour

2 tbsp oil

3/4 cup warm water

salt to taste

Method of Puris

Add salt and oil to flour. Slowly add water to form a firm dough, and knead till smooth. Cover, let rest at least 1/2 hour, and knead again briefly. If resting more than 1 hour, punch and knead dough again before rolling out.

Tomato Paratha (Tamatar ke parathe)

Phoram Vaidya — Sun, 12 Jul 2009 12:40:18 +0000

2 medium sized Tomatoes

3 green chillies

4 cloves garlic

1tsp ginger, finely chopped

1tsp corriander powder

1tsp cumin seeds powder

2 cups wheat flour

1tsp ajwain

Corriander leaves, chopped

Salt to taste

Instructions:

1. Heat oil in a small kadai

2. Season with ajwain, garlic ginger , green chillies

3. Add the powders and saute for a sec.

4. Then add the finely chopped tomatoes and salt and saute till it gets soft and pulpy.

5. Mash it a little to form a thick paste.

6. Add this paste to the wheat flour, also add the corriander leaves.

7. mix to form a dough adding water if necessary

8. Roll out and make delicious parathas with ghee.

It’s certainly another different kind of spicy and tasty paratha.

Ingredients of Tomato Paratha

2 medium sized Tomatoes

3 green chillies

1tsp ginger – garlic paste

1tsp corriander powder

1tsp cumin seeds powder

2 cups wheat flour

1tsp ajwain

3 tsp oil

Butter

Corriander leaves, chopped

Salt to taste

Method of Tomato Paratha

1. Heat oil in a small kadai

2. Season with ajwain, garlic- ginger paste, green chillies

3. Add the powders and saute for a sec.

4. Then add the finely chopped tomatoes and salt and saute till it gets soft and pulpy.

5. Mash it a little to form a thick paste.

6. Add this paste to the wheat flour, also add the corriander leaves.

7. mix to form a dough adding water if necessary

8. Roll out and make delicious parathas. Crisp it with butter.

Onion Paratha (Pyaaz Paratha)

Phoram Vaidya — Sun, 12 Jul 2009 12:19:19 +0000

Onion Paratha is a delicious and easy to make Indian recipe. Learn how to make pyaaz parantha by following this easy recipe.

Ingredients:

• 1 Cup wheat flour

• 1 Chopped Onion

• 2 Green chilies

• 1 tsp Pomegranate seeds

• 1 tbsp ghee

• Coriander leaves

How to make Onion Paratha:

• Mix chopped onion, chilies, pomegranate seeds and coriander leaves thoroughly.

• Add flour to the mixture and make soft dough.

• Roll out equal balls out of the dough and make rotis.

• Place the roti on heated tawa and add ghee on both the sides.

• Cook it till it turns brown and serve it with green chutney

Ingredients of Onion Paratha

• 1 Cup wheat flour

• 1 Chopped Onion

• 2 Green chilies

• 2 tsp oil

• Butter

• Coriander leaves

• Salt to taste

Method of Onion Paratha

• Mix chopped onion, chilies and coriander leaves thoroughly.

• Add oil and salt to the flour and combine it with the mixture.

• Make soft dough.

• Roll out equal balls out of the dough and make rotis.

• Place the roti on heated tawa and add butter on both the sides.

• Cook it till it turns brown and serve it with green chutney

Lachcha Paratha (layered Indian bread)

Phoram Vaidya — Sun, 12 Jul 2009 11:41:49 +0000

This style of paratha turns out crispy and with several layers. It is the perfect accompaniment for any thick-gravied dish.

Ingredients:

* 2 cups whole wheat flour

* Water to make dough

* Salt to taste

* 1 cup ghee (clarified butter)

Preparation:

* Mix the flour and salt and knead into a soft dough with a little water at a time. Keep aside.

* Mix 3 tbsps of ghee with 1 tbsp of flour and keep aside.

* Divide the dough into equal-sized balls. Divide each ball into 2 portions.

* Take each portion and roll into a long, finger-thick noodle shape.

* Coil the first shape into a spiral.

* Flour a rolling surface lightly and very gently roll out the spiral into a flat circle about 5″ in diameter (1/3″ thick).

* Grease the top surface with the ghee-flour mix.

* Roll the next shape in the same way and place over the first circle. Make up all the remaining dough the same way.

* Heat a flat pan on a medium flame.

* Fry each paratha like this: After placing it on the pan the first time, turn after 30 seconds. Spread ghee on the top surface and turn again. Grease the side now on top. Turn often and fry till crisp and golden.

* The resulting paratha will be crisp and flaky!

Lachcha Paratha is also known as multi-layered Indian bread. This style of paratha turns out crispy and with several layers. It is the perfect accompaniment for any thick-gravied dish.

It has several layers and is made by folding the rolled bread over and over again for a few times. It does take some time and patience to make these parathas, but they are an absolute joy to eat when they are served hot with delicious curries! Some people also have it for breakfast with their tea in the morning. Not a bad start of a new day, I must say:) These parathas are heavy, so you might be full with just one, and that saves a lot of time!

Ingredients of Lachcha Paratha

* 2 cups whole wheat flour

* Water to make dough

* Salt to taste

* 1 cup ghee (clarified butter)

Method of Lachcha Paratha

• Combine flour and salt. Make soft dough using water and leave aside.

• Combine 1 tbsp of flour with 3 tbsp of ghee and leave aside.

• Take the dough and divide it into equal-sized balls.

• Now again divide each ball into two.

• Roll out each portion into a long, finger shaped noodle.

• Give the first portion a spiral shape.

• Apply little flour on a rolling surface and gently roll out the spiral into a circle of about five inch diameter.

• Smear the top with the flour-ghee mixture.

• Repeat the procedure for the next portion and put it over the first circle.

• Place a flat pan on medium flame.

• Place the paratha on the pan. Fry and flip after 30 seconds.

• Apply little ghee on the surface and flip again.

• Apply ghee on exposed side and fry the paratha till crispy and golden brown.

• Lachcha Paratha is ready.