Aloo Paneer Kulcha | Paneer Potato Kulcha On Tava

Ingredients

Wheat flour - 3 cups

Baking powder - 1/2 tsp

Baking soda - 1/2 tsp

Sugar - 1 tsp

Ajwain/carom seed - 1 tsp

Salt - 1/2 tsp

Yogurt - 3 tbl.sp



For the stuffing

Boiled potato - 5  to 6

Paneer - 100 gm

Ginger - 1 inch piece

Red chilli powder - 1 tsp

Green chilli - 2

Corriander powder - 1 tsp

Roasted cumin powder - 1 tsp

Garam masala - 1/2 tsp

Chaat masala - 1 tsp

Salt as per taste



Black /white sesame seeds

Few chopped corriander leaves

Chopped onion (optional)



Method

First in a bowl take wheat flour. Make a dent in between and add rest of the ingredients.

Mix well and add water and make a soft dough. Cover and let it rest for half an hour.



For the stuffing grate potatoes, paneer and to it add rest of the ingredient and mix it well.



Roll out chapati and make a small ball of the stuffing and place in the centre of the  chapati. Close all the edges  on top sprinkle it with black or white sessame seeds, corriander leaves, onion chopped and then again roll it . Heat pan and cook this kulcha on both the sides. Drizzle little oil or ghee on top and serve hot.

Bajra Roti/ Pearl Millet Flour Recipe | Bhakri Recipe

Ingredients

Bajra flour/pearl millet – 1 cup

Salt – ½ tsp

Oil – 1 tsp

Method

Heat 1 to 1 ½ cup of water in a pan. To it add salt and oil and let it boil. When it starts boiling, lower the flame and add flour to it. Mix it well. Off the flame and let it cool down.

Knead it to a dough and roll like chapatti. Heat a pan and put this chapatti on it. Sprinkle little water on top. When it is cooked, turn it to the other side and cook till both sides are done. Serve hot with chutney or curry.

How To Make Roomali Roti At Home

Ingredients
Wheat flour - 1 cup
All purpose flour/maida - 1 cup
Salt - 1/4 tsp
Little oil

Method
In a bowl add wheat flour, maida flour, salt . Mix well and using little water make a dough. Add little oil to it and again knead it for some time. Cover and keep aside for half an hour.

With the help of a rolling pin, roll it as thin as you can. Take a flat pan and turn it upside down. Heat it on a stove and put this roti on it. When it is done, remove and fold it like handkerchief/roomal.
Serve it hot immediately.

Layered Paratha

Ingredients
wheat flour - 1 cup
salt - 1/2 tsp
powder of flax seed and onion seed - 1 tsp (optional)

Method
Make a dough of it by adding little water and keep it aside for half an hour.
Roll three thick chapatis. Spread little oil and flour on one chapati and place the second one, again spread little oil and sprinkle little flour on the second and third chapati. Roll this three rotis tightly and then cut into big pieces.
Now with the help of rolling pin, roll this parathas and cook on a flat pan by adding little oil or ghee. Serve hot with curry or bhaji.

Veg Paratha with Egg

Ingredients
Wheat flour dough
Onion - 1 medium size chopped
Ginger garlic paste - 1 tsp
Small bunch of chopped spinach leaves and fenugreek leaves
Roasted cumin powder - 1 tsp
Salt and red chilli powder as per taste
Egg - 2

Method
Heat oil in a pan, add onion and saute till it becomes translucent.
Add spinach leaves and fenugreek leaves and cook till it is reduced.
Take it out in a bowl and add ginger garlic paste, cumin powder, salt and chilli powder and half of  beaten egg.
Mix it well.
Roll two chapati. On one spread a spoonful of this mixture and cover it with another chapati. Cook on both the sides. Brush with little egg on top of both the sides of chapati. Serve hot with yogurt or pickle.

Dosti Roti

Ingredients
Wheat flour dough

Method
Make small balls of wheat flour dough. Roll two small roti. On one apply oil and sprinkle wheat flour dough and place other one on top of it. Again roll it with the help of rolling pin. Heat a pan and cook on a medium flame on both the sides. Remove and separate both. You will get thin soft roti. Serve hot with curry.

Onion Paratha

Ingredients


wheat flour - 2 cups

onion - 1/4 cup

cumin seed - 1 tsp

green chilli - 2 or as per taste

corriander powder - 1 tsp

few corriander leaves

salt as per taste


Method

heat two tsp of oil in a pan,  add green chilli and cumin seed and saute for few seconds, then add onions and saute till translucent.

Add corriander powder, salt and corriander leaves and mix well. Off the flame and leave it aside to cool.

Combine it with wheat flour  and knead it to a dough. Leave it to rest for half an hour and then make parathas and fry on a tawa till it is cooked on both the sides.

serve hot with yoghurt, pickle or butter.

Soya Keema Paratha

Ingredients

Soya keema – ½ kg

Onion – 1

Tomato – 1

Ginger garlic paste – 1 tsp

Red chilli powder – 1 tsp or as per taste

Turmeric powder – ½ tsp

Mutton masala/garam masala – 2 tsp

Egg – 2

Salt as per taste

Coriander leaves for garnishing

Wheat flour dough for making paratha

Method

Make a dough of wheat flour and keep aside.

Heat oil in a pan, add ginger garlic paste and sauté till the raw smell goes and then add onion and fry till it becomes translucent. Then add tomatoes and cook till it is mashed up.

Add powder masala and cook till oil separates from masala.

Add soya keema, mix well and cook till the masala is totally dry. Add eggs, mix well and cook for 2 minutes.

Garnish with coriander leaves.

Keep flat pan to heat.

Make a chapatti from the dough and put on the pan. Place one tbl.sp of soya keema and fold  it from all sides. Drizzle little oil and cook on both the sides. Serve hot.

Make Naan Without Yeast, Tandoor or Oven

Ingredients

Wheat flour –  2 cups

All purpose flour – 1 cup

Yoghurt – 1 cup

Baking powder – 1 tsp

Baking soda – ½ tsp

Salt as per taste

Nigella seed/kalonji

Method

In a bowl, sift together wheat flour, allpurpose flour, baking powder, baking soda and salt.

Add youghurt and enough water to knead it to a soft dough.

Leave it aside for an hour.

With the help of a rolling pin, roll thick naan, sprinkle little nigella seed on top and cook on a pan or bake in the oven at 200 degree celcius.

Dosti Roti

Ingredients

Wheat flour -1 cup

All purpose flour – 1 cup

Pinch of salt

Water for kneading the dough

Tofu Paratha

Ingredients

Crumbled  tofu – 1 cup

Crushed garlic – 7 to 8

Capsicum – 1 chopped

Grated carrot – 1

Amchur powder – ½ tsp

Coriander leaves

Green chilli and salt as per taste

Wheat flour dough

Method

Mix all the ingredients given without adding water and leave aside.

Make a chapatti with wheat flour dough. Place one spoon of this tofu mixture on it and cover it. Gently roll it again and fry on tava. Serve hot with pickle.

Paratha Recipe

Ingredients

Wheat flour – 2 cup

Water - 1 cup

Salt a pinch

Method

Prepare smooth dough and keep aside for few hours.

With the help of a rolling pin, roll each chapatti; apply little ghee on top of it. Sprinkle little flour on top and then fold it in a triangular shape.

Take more flour for dusting and roll out again. Heat tawa and cook applying oil on both the sides. Serve hot.

Pulkas

Ingredients

Wheat flour – 2 cup

Butter milk – ¼ cup (optional)

Water enough to mix the dough

Salt – a pinch

Oil – 1 to 2 tsp

Method

In a bowl, mix together flour and salt and sprinkle water gradually.

Knead to smooth dough. Knead this for 15 to 20 minutes and then cover and keep for another 4 to 5 hours.

Make even size balls.

With the help of a rolling pin, roll into medium size chapattis.

Heat a tawa or a flat pan, put this chapatti and cook till small bubbles appear on top, turn over and cook till light brown underneath.

Remove and cook on direct flame.

When it puffs up like puri, remove from fire.

Crumble with your hand, apply little oil or ghee on one side and fold and keep in a chapatti box lined with muslin cloth.

How To Make Soft Chapatis

Ingredients

Wheat flour – 2 cups

Water – 1 cup

Salt – a pinch of

Oil – 2 to 3 tbl.sp

Method

In a bowl, combine together salt and flour.

Heat water in a pan and to it add oil.

When it starts to bubble up, pour it on the flour, mix it with the help of a spoon and cover and keep aside.

When it becomes warm, knead it to smooth dough. You can add little water if needed.

Grease the dough with oil.

Make even size balls and with the help of a rolling pin, roll into thin chapattis. Use little wheat flour for dusting.

Heat a flat pan or a tawa and put chapatti on that.

When it puffs up, turn over and cook well on both the sides.

Put little ghee or oil on top. Serve hot.

Mixed Vegetable Paneer Paratha

Ingredients

For making dough

Wheat flour – 2 cups

Salt – ¼ tsp

Water as needed

For the stuffing

Potato – 1

Carrot – 1

Green peas – 100 gm

Cabbage – ½ cup

Cauliflower – ½ cup

Ginger paste– 1 tsp

Cumin powder – 1 tsp

Lemon juice or amchur powder – 1 tsp

Cottage cheese/paneer – 100 gms

Garam masala powder – ½ tsp

Turmeric powder – ¼ tsp

Coriander leaves – ½ cup

Red chilli powder and salt as per taste

Method

In a bowl, add flour, salt and water to make a soft dough. Add little oil and again knead it for a minute and then leave it to rest for half an hour.

Boil potatoes and green peas, shred carrot, cabbage and cut cauliflower in to small pieces. Grate paneer.

Chop onion.

Heat oil in a pan; add cumin seed, when it splutters add onion and sauté it for a few minute till it becomes translucent. Then add ginger and sauté for a minute. Then add boiled potatoes, green peas and grated vegetable and cauliflower. Add turmeric powder, chilli powder, salt, coriander leaves and stir fry for 3 to 4 minutes.

Then add grated paneer and coriander leaves, stir and remove from fire. Leave it to cool.

Make a chapatti; take two table spoon of vegetable stuffing and place in the center. Seal the edges and roll it like a regular chapatti.

Heat tava and fry the parathas till golden brown in color. Drizzle some oil or ghee around the parathas. Remove from fire and serve hot with pickle or curd.

Methi Missi Roti

Masoor Dal Paratha

How To Make Dough For Soft Chapati

Pav Recipe (Indian Bread Recipe)

Mix Vegetable Paratha