Gobi Paratha

Gobi / Cauliflower Paratha

Ingredients:
For the dough:
Wheat flour : 1 cup (for the dough)
Wheat flour : 1/2 cup (For making parathas)
Salt to taste
Sugar - 1/2 tspn
Water - just enough to make a dough
Oil for making parathas

For the stuffing:
Cauliflower : 1 cup (Finely chopped)
Onion ; 1/2 finely chopped
Chilli powder : 1/2 tspn
Garam masala : 1/4 tspn
Chat masala : 1/4 tspn
Salt to taste
Oil - 1 tspn

Method:
1) In a mixing bowl, add wheat flour, salt, sugar and using water as required make a soft dough and keep aside.
2) In a pan, add oil, and once hot, add onions and once they are done add cauliflower and cook well.
3) Now, add chilli powder, garam masala, chat masala and salt to taste and mix well and cook for another minute.
4) Keep the mix aside.

For making the parathas
5) Make a large orange size ball out of the chapati dough and roll into a circle.
6) Take one spoon full of cauliflower and place it in the middle of the small chapati and close all the sides.
7) Pat the stuffed dough with some wheat flour and roll again to form a larger circle.
8) Heat a pan and put the rolled paratha and cook it on both sides and
9) You can use oil / butter to spread over the parathas while they are cooking.
10) Repeat the same for rest of the dough and serve with curds and pickle. You can also eat with your favourite subjis too.

This recipe is going to http://vardhiniskitchen.blogspot.com/2011/12/lgss-stuffed-paratha-event-announcement.html by Vardini



Cheers!
Madhavi

Rice flour flat bread | Akki Rotti

Rice flour flat bread

Ingredients:
Rice Flour - 3 cups
Jeera - 1/4 tspn
Curry Leaves - 6-8 (Finely chopped)
Onion - 2 (Finely Chopped)
Carrot - 1 grated
Coyote squash or seeme badinekayi - 1/2 grated
Coriander leaves - 1/4 cup finely chopped
Green chillies - 3 nos (Finely Chopped)Mixed
Salt to taste
Butter - 2 tspn
Oil to toast each roti
Water as required

Method:

1) Take a broad vessel and spread the butter all over the vessel and eventually the butter starts to melt and becomes thin.
2) Now, add onions, grated vegetables, salt, jeera, green chillies, curry leaves, coriander leaves and mix well.
3) To this add the rice flour and mix well. (The water in the vegetables will be 90% sufficient to mix to form a dough) If required add little water to the above mixture and mix it well to form a smooth dough and keep aside.
4) Now divide the dough into big orange size balls and keep aside.
5) Take a flat pan, and grease it with 1 tspn of oil, and take one portion of the dough and spread it flat on the pan, to form a thin bread.
6) Now using your index finger make 4 small holes on the bread. (This will help the oil and heat spread evenly and roast the roti well). Pour 1 tspn of oil around the spread bread and
7) Keep this pan on medium heat and close it with a lid.
8) Once the bread is toasted on one side, turn it around and toast it on the other side too.
9) Now, roti is ready to be served.
10) Garnish akki roti with butter and serve with ground nut chutney.

Cheers,
Madhavi

Methi Paratha / Fenugreek Leaves bread

Methi Paratha

Ingredients:

Wheat Flour - 2 cups
Kasoori methi - 2 handful
Onion - 1 Finely Chopped
Coriander Leaves (Optional)
Chilli Powder - 1/4 tspn
Garam Masala Powder - 1/4 tspn
Coriander Powder - 1/4 tspn
Jeera Powder - a pinch
Turmeric powder - a pinch
Salt to taste
Oil - 2 tspn
Warm Water - 1 cup
Butter to garnish.

Method:

Mixing the dough
1) In a vessel add wheat flour and add Kasoori methi, and all the dry powder and mix well.
2) Mix the flour adding warm water little by little and make a nice dough and set it aside for at least 15 min.

Making Parathas
3) Make orange sized balls out of the dough and roll them into thin rounds.
4) Heat a flat pan, once hot put this flattened paratha on the pan and roast them on both the side. Adding oil on each side is optional.
5) Once done, add some butter to garnish
6) Serve hot with Pickle, Yogurt, or any subzi.

Cheers!
Madhavi

Bottle guard Paratha / Bread

Bottle Guard Paratha / Indian Flat Bread



Ingredients:
Wheat Flour - 2 cups
Sorekai - grated 1 cup
Kasoori methi - half handful
Onion - 1 Finely Chopped
Coriander Leaves (Optional)
Chilli Powder - 1/4 tspn
Garam Masala Powder - 1/4 tspn
Coriander Powder - 1/4 tspn
Jeera Powder - a pinch
Turmeric powder - a pinch
Salt to taste
Oil - 2 tspn

Method:
Cooking of the bottleguard
1) Squeeze out the water from grated bottleguard and keep it aside. (Do not throw the water/juice)
2) In a pan add little oil then add chopped onions and salt and saute for a minute.
3) Then add the grated bottle guard and saute for another 2 minutes.
4) Then add all the dry powder one by one, and also add kasoori methi by just crushing in between the palms. Saute till the raw smell disappears and cook till the bottle guard becomes soft and keep aside.

Mixing the dough
5) In a vessel add wheat flour and add the cooked bottle guard masala and mix well.
(Mix till all the water in the onions and bottle guard is used for mixing the flour. If more water is needed add the bottle guard juice) Make a nice dough and set it aside for at least 15 min.

Making Parathas
6) Make orange sized balls out of the dough and roll them into thin rounds.
7) Heat a flat pan, once hot put this flattened paratha on the pan and roast them on both the side.
8) Once done, add some butter to garnish
9) Serve hot with Pickle, Yogurt, or any subzi.

Cheers!
Madhavi