Frozen Paratha Recipe

Recipe Ingredients

Flour ½ kg
Baking powder 1 tsp
Salt ½ tsp
Sugar 2 tsp
Ghee
Solid ghee for layering
Dry flour for sprinkling

Recipe Method

In a bowl add flour, salt, baking powder, sugar and ghee, mix all well then knead with water as required to form into medium dough.
Then leave for 1 hour.
Now make into 8 equal balls, roll each ball into a ¼ plate size roti.
Spread with solid ghee, sprinkle flour, fold into a paratha, roll again into an 8 inch size paratha, put on plastic sheet and freeze till required.

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Malaysian Paratha Recipe

Ingredients:

For Dough

All Purpose Flour ½ kg

Egg 1

Butter 2 tbsp

Sugar 1 tbsp

Baking Powder 1/3tbsp

Salt To Taste

For Filling 4-5 cloves

Eggs 4

Onion 1

Garlic 4-5 cloves

Mozzarella Cheese 100 grams

Red Chili Powder 1 tsp

Crushed Black Pepper 1/2 tsp

Oil or Clarified Butter As Required

Salt To taste


Method:

Take a mixing bowl add ½ kg of all purpose flour, 2 tbsp of Butter, 1 tbsp of sugar, 1/3 tsp of baking powder and add to taste salt mix it well to make a dough and make small balls, and roll the balls with help of rolling pin and set aside. Now take another mixing bowl add 4 eggs, 1 chopped onion, 4-5 garlic cloves, 100 grams of mozzarella cheese, 1 tsp of red chili powder, ½ tsp of crushed black pepper powder and add to taste salt mix it. Now take 1 parath roti fill the stuffing in the middle and brushing the corners with egg white and close and shape it like envelope. Now brushing the egg white on the top of it and toasted, when it’s ready take it out in a serving platter and serve it.

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JALEBI OR COIN PARATHA

INGREDIENTS
Flour – 2 cups
Salt – 1/2 tsp
Ghee or oil – 2 tbsp

METHOD
Mix flour, salt and ghee, make medium soft dough with warm water. Then leave for half an hour. Then divide into small balls, roll down a quarter sized plate. Then apply 2 tsp of solid ghee on one part, then sprinkle dry flour, place 2nd layer ob top, then apply ghee and dry flour, repeat layers of 5 parathas. Put the last one upside down, as in, keep the ghee covered side on the inside, like a burger. Then join and roll down. Now cut in strips, fold all strips and make rolls. Then press and roll again with light hands, then cook from both sides on skillet with ghee until golden and crispy. Serve with keema do piyaza or chicken khageena.

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Recipe of The Day (Keema Paratha Recipe)

Ingredients
Atta (Wheat Flour) 1 cup
Chilly powder 3/4 tsp
Chopped coriander leaves ½ bunch
Chopped green chillies 2
Chopped onion 1
Chopped tomatoes 1
coriander leaves ½ bunch
Cumin powder pinch
Garam masala ½ tsp
ginger garlic paste 4-6 tsp
Meat (leg portion) 500 grams
oil 1 tsp
Salt 3/4 tsp
Turmeric Powder 1 pinch

Directions
Take one cup Atta mix in a bowl with pinch of salt,oil and water and keep it a side.
Remove bones, skin and fat from meat and cut into 1" to 2" size pieces and mince it.
Take a pan add oil ,Fry onions,salt, turmeric garlic and ginger, green chillies, Add tomatoes one the tomatoes are dry then minced meat keep mixing, then add cumin powder,garam masala,coriander powder, chilli powder,garama masala cook till the meet becomes dry, once it is done add coriander leaves.
Transfer it in a plate to cool down.
Now take atta as dumpling take equal quantity of stuffing, and stuff this in atta and make a chapati.
Take a pan cook both the sides with butter or ghee.

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Paneer Paratha

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Recipe Ingredients: For The Dough 3/4 cup Plain flour 3/4 cup Whole wheat flour 2 tsp Oil To taste Salt To Be Mixed Into aStuffing 1 1/2 cups Cheese 2 tbspfinely chopped coriander 1 tsp finely chopped green chilies 1 tspChili powder 1 tspDried mango powder To tasteSalt.
Recipe Method: For the dough Combine all the ingredients and knead into soft, smooth dough using enough water. Divide the dough into 4 equal portions. Keep aside. How to proceed Divide the stuffing into 4 equal portions. Keep aside. Roll out one portion of the dough into a circle of 75 mm. (3″) diameter using whole wheat flour for rolling. Place one portion of the stuffing in the centre of the circle. Bring together all the sides in the centre and seal tightly. Roll out again into a square of 125 mm. (5″) using whole wheat flour. Cook on a hot tava (griddle), using a little oil, until both sides are golden brown. Repeat with the remaining dough and stuffing to make 4 more parathas.

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Masala Egg Paratha Recipe

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Recipe Ingredients

Flour2 cups
Eggs6
Salt to taste
Crushed black pepper1 tsp
Red chili flakes1 tbsp
Chopped green chilies8
Chopped coriander½ bunch
Fresh milk½ cup
Turmeric½ tsp
Clarified butter as required
Flour2 tbsp
Clarified butter as required
Flour2 tbsp
Water2 tbsp

Recipe Method

Take 2 cups flour and add in some salt, mix it and make dough. Make a thick paste by combining 2 tbsp flour and 2 tbsp water. Take a bowl and add in 6 eggs and add in chopped green chilies, ½ bunch chopped green coriander, ½ tsp turmeric, ½ fresh milk, 1 tsp crushed black pepper and 1 tbsp red chili flakes. Beat it. Take clarified butter in the pan cook eggs in it and keep on moving the spoon. Roll the dough add the egg mixture on it and then cover it with partha.

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Achaar Ka Parantha Recipe

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Recipe Ingredients

Masala from mango pickle
1 green/red chilli, chopped
Kneaded dough (atta)
Ghee or vegetable oil, to cook the paranthas

Recipe Method

Roll out the atta like a roti, just thicker.
Spread the achaar masala all over the roti. Add some chillies if you like.
Fold the roti from all the sides making it look like a dumpling.
Roll it into a flat round and cook from both sides on the griddle / tawa till little brown spots appear.
Once that is achieved, smear desi ghee or oil and cook till golden color is achieved on both sides.

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Cover Parathas Recipe

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Recipe Ingredients

1 cup whole wheat flour
1/4 cup split green gram
1 tsp chopped green chillies
1 tbsp coriander seeds
1/4 cup chopped onions
1/4 cup mashed potatoes
5 tbsps oil
to taste salt

Recipe Method

Combine all the ingredients in a bowl and knead into soft dough using enough water. Cover with a wet muslin cloth and keep aside for 10 minutes.
Divide it into 6 equal portions.
Roll out each portion into thick circles using wheat flour for rolling.
Cook on a griddle, using oil, till light brown from both sides.
Serve hot.

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Cheese And Capsicum Paratha Recipe

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Recipe Ingredients

1/2 cup whole wheat flour
1 tbsp oil
to taste salt
1/2 cup sweet corn kernels (boiled)
1/4 cup chopped capsicum
1 tsp chilli powder
1/4 cup grated cheese
to taste Salt

Recipe Method
For Dough:

Combine wheat flour, 1tsp oil and salt in a bowl and knead into a soft dough using water.Keep aside for 5 minutes.

Stuffing:

Mix last five ingredients in a bowl and keep aside

Method:

Divide stuffing into 4 equal portions and keep aside.
Divide dough into 8 equal portions.
Take 2 dough portions and roll out each into a thin circle.
Place a circle on a flat, dry surface and spread stuffing evenly on it.
Place another circle over stuffing and pinch the edges.
Cook paratha on medium flame using 1tsp of oil till brown on both sides.
Serve with any chutney.

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Methi Paratha Recipe

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Recipe Ingredients

1 cup Soya Based Basic Dough
3/4 cup chopped fenugreek
1/2 cup boiled and grated potatoes
1/2 tsp turmeric powder
3/4 cup crumbled tofu
1 tbsp dried mango powder
1 tbsp finely chopped green chillies
to taste salt

Recipe Method
Stuffing:

Mix all ingredient except dough into a bowl and keep aside

Method:

Divide stuffing into 6 equal portions and keep aside.
Divide dough into 6 equal portions and roll out one portion of dough circle
Place one portion of stuffing in centre and fold the edges of the dough over the stuffing.
Pinch the edges to seal
Flatten dough and roll out again
Cook paratha on a griddle over a medium flame using oil till both sides are golden brown.
Serve hot.

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Palak And Corn Paratha Recipe

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Recipe Ingredients

1 cup whole wheat flour
1 tsp oil
to taste salt
2 cups chopped spinach
1 cup cooked corn
2 Onions Chopped
1 tbsp oil
3 tbsps green chillies chopped
to taste salt

Recipe Method
For Dough:

Mix first three ingredients and add enough water to make a soft dough.
Divide dough into 10 portions and roll out each portion into very thin circle.

For Stuffing:

Heat oil and fry onions for 1minute. Add green chillies and fry again for a few seconds.
Add spinach and cook for 2 minutes. Drain water.
Add corn and salt.
Cook each roti on a griddle very lightly
Put a portion of the stuffing in each paratha and fold into a semi-circle. Arrange on a greased baking tray.
Brush parathas lightly with oil and bake in a hot oven until light pink in color
Serve hot.

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Gobi Paratha Recipe

Sponsored By www.Apnafoodtv.com

Recipe Ingredients

2 cups whole wheat flour
1 tbsp Oil
to taste salt
1/2 cup grated cabbage
2 tbsps chopped coriander
2 tbsps crumbled paneer
1 tbsp green chili chopped

Recipe Method
For Dough:

Sieve flour with salt.
Add oil, mix well and make a soft dough using enough water.
Knead well for 4minutes and divide dough into 10 equal portions. Keep aside.

For Stuffing:

Sprinkle salt over cabbage and keep aside for 10 minutes.
Squeeze out water from cabbage, add cottage cheese, coriander, green chillies and salt and mix well. Keep aside.
Method:
Roll out each portion of the dough into a circle.
Spread a little stuffing on one circle and cover with another circle. Press the sides well.
Cook on a griddle using a little oil until pink spots appear on both sides.
Serve hot.

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Moli Paratha Recipe

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Recipe Ingredients

1 cup white millet flour
1 tsp Ginger Garlic Paste
1/2 cup grated white radish
1 tsp oil
1/2 tbsp chilli powder
to taste salt

Recipe Method

Combine all ingredients and knead into a soft dough.
Divide dough into 8 equal portions.
Roll out each portion between two sheets of greased plastic like circle.
Cook paratha on a hot griddle using oil on both sides till brown on the surface.
Serve hot with raita.

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Matar Paratha Recipe

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Recipe Ingredients

1/2 cup whole wheat flour
3/4 cup soya flour
1 tbsp Oil
to taste salt
1 tsp cumin seeds
1 tbsp Oil
1 tbsp finely chopped green chillies
to taste salt
1 cup boiled green peas, mashed

Recipe Method
For Dough:

Sieve both flours with salt.
Combine flours and oil and knead to make soft dough using water.
Divide dough into 4 equal portions and keep aside.

Stuffing:

Heat oil in a pan and add cumin seeds and fry for 1min.
Add green chillies and cook for 1 minute.
Add mashed peas and salt and mix well.
Divide stuffing into 4 equal portions and keep aside

Method:

Roll out one portion of the dough into a circle.
Place one portion of stuffing in centre of the circle.
Bring together all sides in centre and seal tightly.
Roll out again into a circle
Heat non-stick pan and cook each paratha, until both sides are golden brown by using oil.
Serve hot.

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Arabic Stiffed Paratha Recipe

Recipe Ingredients

All purpose flour 2 cups
Salt ½ tsp
Milk as required (for knead)
For Filling:
Mince 300 gm
Ginger and garlic paste ½ tsp
Salt ½ tsp
Chinese salt ½ tsp
Black pepper ½ tsp
Fresh coriander ½ bunch (crushed)
Green chilies 2 (chopped)
Spring onion 1 (finely chopped)
Eggs 2
Oil for frying
For Egg Filling
Black pepper ½ tsp
Salt ¼ tsp
Oil 2 tbsp

Recipe Method

For Dough:
Mix together flour, salt and knead to make dough with milk.
For Filling:
In a pan, cook mince with ginger garlic paste, salt and water.
Cook till water evaporates and mince is tender.
Now add Chinese salt, black pepper, coriander, chopped spring onion and chopped green chilies.
Mix well and turn the flame off.
Separately beat 2 eggs with black pepper and salt.
Now heat oil and fry egg mixture in it.
For Paratha:
Make balls of dough.
Roll and spread mince filling on it.
Now spread egg filling and cover it from all sides.
Again roll and fry on Tawa.
Serve hot with raita.

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Masala Egg Paratha Recipe

Sponsored By www.Apnafoodtv.com

Recipe Ingredients

Basic Chapati/Paratha Dough
Eggs – 1 for every 2 Paratha
Tomatoes – Finely chopped (as needed, to taste)
Onions – Finely chopped (as needed, to taste)
Cilantro – Finely chopped (as needed, to taste)
Green Chilies – Finely chopped (as needed, to taste)
Salt – to taste
Any or all of the following (to taste):
Red Chili Powder
Chaat Masala
Coriander Powder
Cumin Powder
For the Cheese version, add any kind of shredded cheese (preferably one that melts). For kids, you can add only cheese to the beaten eggs.

Recipe Method

Beat Eggs and mix all of the above ingredients (except dough) together with the beaten
eggs. Keep aside.
Roll out a golf ball size portion of dough into a 4-5 inch disc. Dip into dry flour to prevent it from sticking to the surface.
Coat a thin layer of oil on the disc and sprinkle dry flour onto it.
Fold the disc into a semi-circle, coat another thin layer of oil and sprinkle dry flour on it.
Fold the semi-circle into a triangle, dip it into dry flour and roll it out into a larger triangle.
Place triangle onto a hot tava and flip it once bubbles appear.
Wait another 20-30 seconds until it starts to puff up. With a butter knife, gently open up the top layer of the triangle to form a pocket.
Pour in approx. 1/2 egg worth of mixture into the pocket and close it.
Allow it to cook on low flame for 20-30 seconds and gently flip it without letting all of the egg mixture spill out. A little will ooze out but that’s ok.
Cook once again, pressing slightly until all of the raw egg is cooked inside.
Serve immediately or keep in an insulated container until ready to serve.
Tastes great with Ketchup or chutney.

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Tofu Paratha Recipe

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Recipe Ingredients

Silken Tofu – 7 oz (200g)
Green Chilies – to taste, finely chopped
Salt – 1/4 – 1/2 tsp (to taste)
Cumin Powder – 1/2 tsp
Asofoetida (Hing) – pinch
Red Chili Powder – to taste
Cilantro/Coriander leaves – 1/4 cup, chopped
Mango Pickle Masala – to taste
Oil – 1 Tbsp
Chapati Flour – 1 1/2 cups (250g)
Oil – for pan frying

Recipe Method

1. Drain the liquid from the Tofu and put in a bowl.
2. Mash well with hands.
3. Add in Green Chillies, Red Chili Powder, Asafoetida, Cumin Powder, Salt, Pickle Masala, Oil, Cilantro.
4. Mix well.
5. Add in Chapati Flour, little at a time and make a nice soft dough.
6. Smear a couple of drops of Oil on the dough and allow it to rest for 30 minutes.
7. Heat a tawa on medium heat.
8. Make portions of the dough and roll out the parathas.
9. Place the paratha on the hot tawa and allow it to cook till you see bubbles form.
10. Smear a little Oil and flip.
11. Press gently and let the paratha puff up.
12. Smear a little Oil on this side as well.
13. Flip the paratha again and allow it to cook all the way through.
14. It is ready to eat, serve immediately or store in an insulated container.

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Besani Paratha Recipe

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Recipe Ingredients

Flour 2 cups
Gram flour 1 cup
Salt ½ tsp
Chili powder ½ tsp
Clarified butter 2 tbsp
Coriander seeds 1 tsp (coarsely crushed)
Green chilies 2 (chopped)
Dry pomegranate seed 2 tsp

Recipe Method

Sift the whole wheat flour and gram flour then add salt,chili powder, green chilies, coriander seeds, and pomegranate seed.
Add water and knead into a dough.
Make lemon size balls, roll out each ball into a thick round.
Now spread with a little clarified butter and make a half way cut from the end to centre.
Roll starting from the slit to form a cone, press the cone, coad into dry wheat flour.
Roll out into round paratha.
Cook both sides of the paratha on a hot tawa and then add clarified butter, fry till golden from both sides.

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Lachha Podina Paratha (Mint Paratha) Recipe

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Recipe Ingredients

Wheat flour 2 cups
Carom seeds ½ tsp
Salt ½ tsp
Red chili powder ½ tsp
Mint leaves 3 tbsp (finely chopped)
Oil 2 to 3 tbsp
Water as required
Ghee 1 tbsp

Recipe Method

In a bowl mix together wheat flour, carom seeds, salt, red chili powder, oil and make into a soft medium dough with water.
Make into small balls, roll into a quarter plate size.
Spread ghee all over, cut a slit from the outer edge till the centre.
Start rolling from the slit to form cone.
Roll out to a thick paratha.
Sprinkle mint leaves, press with the rolling pin.
Cook on a hot griddle, fry both sides until light golden.
Serve hot with yogurt.

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Dawn Paratha Recipe

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Recipe Ingredients

Aata 1/2 kg
Dahi 1/2 cup
Milk 1 cup
Salt 1 tsp
Black pepper 1 tsp
Grind green chilles
Hara danhia 1 tsp
Oil 1 cup

Recipe Method

Combine all the ingredients and make a dough.
Make 8-10 equal size bread or rotis.
Put all the rotian or breads on eachother.
Put oil in the middle of every roti.
Now make a roll of all these rotis, cut the roll into 1 inch piece (length wise).
Roll it out one more time and shallow fry it.
Tasty dawn parathas are ready to serve.

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