PARATHA / POORI

ü bharva parathas/pooris
1. Mughlai paratha (keema stuffed paratha with a layer of egg)
2. matar stuffed paratha
3. sattu ( gram flour) ka paratha
4. gobhi stuffed paratha
5. muli paratha
6. palak paratha
7. methi paratha
8. dal-puri with kheer
9. paneer paratha
10. aalu ka paratha
ü

1.Mughlai paratha (keema stuffed paratha with a layer of egg)

Wheat flour –1/2 kg
Minced goat meat – 250 gm. ( for the NRIs who don’t get goat’s meat easily :
Grind the Boneless chicken with oil, water and haldi. Then use the same process as for goat’s meat keema. Chicken keema does not require boiling.)
Oil
Jeera – ½ tsp
Green chilly- 2 ( chopped finely)
Onion – 1 small size (chopped finely)
Ginger Garlic paste – 1 heaped tbsp
Dhania patta – 1 bunch ( chopped )
Powdered masala:
Haldi powder- 1.5 tsp
Jeera powder- 1 tsp
Dhania powder- 1 tsp
Red Chilly powder- 1tsp
Garam masala powder – 1 tsp
Tandoori masala powder – 1 tsp (optional)
Salt – to taste
Milk
Water – 1litre
Butter – 100 gm.


1. Put 4 tbsp oil in the flour, add 1 tsp salt and make a soft smooth dough using water or milk.
2. Boil the minced mutton with salt and 1 tsp haldi powder in half liter water. Pressure cooking for 10 minutes after the first whistle of the pressure cooker is a good measure of time for boiling the mutton. Dry the excess water from the boiled keema.
3. Beat the egg with salt, and half cup milk. Keep it aside.
4. Put oil in a karaahi. Add jeera, chopped green chilly. When jeera begins to splutter, add onion. Saute for 2 minutes, then add ginger garlic paste, and saute for 2 minutes. Then add rest of the masalas and keema. Saute everything for 5 minutes on medium flame. Put dhania patta and cover the karaahi. Let the keema cook on slow flame for 7 minutes.
5. The stuffing for the mughlai paratha is now ready.
6. Stuff the keema in a lump of dough, and roll to make a round paratha.
7. Cook the paratha on the tava, when both sides are cooked, put oil and spread it to both the surfaces. Next put 4 tbsp of the beaten egg on the paratha. Spread it all over on both sides. Put some more oil and cook the paratha on slow heat till the egg is cooked properly over the paratha.
8. To serve the paratha, put 1 tsp butter on the paratha. Serve with raita and sweet chatni or sauce.



2. Matar (peas) stuffed paratha

Matar (Peas ) – 400 gm.
Wheat flour –1/2 kg
Oil
Jeera – ½ tsp
Powdered masala:
Haldi powder- 1.5 tsp
Red Chilly powder- 1tsp
Salt – to taste
Milk
Water
Butter – 100 gm.

1. Put 4 tbsp oil in the flour, add 1 tsp salt and make a soft smooth dough using water or milk.
2. Put oil in a karaahi. Add jeera, when jeera begins to splutter, add matar. Saute for 2 minutes, then add the powder masalas and salt. Cover the karaahi. Let the matar cook on slow flame for 7 minutes. Put off the flame and mash the matar nicely using a ladle or bowl or by your palms if you can withstand some heat. The matar stuffing is now ready. This can be consumed at this stage with rice-daal. But we plan to make stuffed parathas with it !
3. Stuff the mashed matar in a lump of dough, and roll to make a round paratha.
4. Cook the paratha on the tava, when both sides are cooked, put oil and spread it to both the surfaces. Cook till paratha turns golden red.
5. To serve the paratha, put 1 tsp butter on the paraatha. Serve with aaloo tomato ki subzi cooked with panchforan.












3. sattu ( gram flour) ka paraatha


Sattu ( roasted gram flour) – 250 gm.
Wheat flour –1/2 kg
Vegetable Oil
Mustard oil – 2 tbsp
Red Chilly powder- 1tsp
Ajwain – ¼ tsp
Mangraila – ¼ tsp
Salt – to taste
Green chilly- 2 ( chopped finely)
Onion – 1 small size (chopped finely)
Ginger – 1 inch (chopped finely)
Garlic flakes – 7 (chopped finely)
Lemon juice – 2 tbsp
Pickle masala ( of chilly or mango pickle) – 1 tsp
Water
Milk ( optional)
Butter – 100 gm.


Put 4 tbsp oil in the flour, add 1 tsp salt and make a soft smooth dough using water or milk.
Mix mustard oil, red chilly powder, salt, green chilly, onion, ajwain, mangraila lemon juice, pickle masala, ginger and garlic to sattu. Add half cup water to mix all the above properly, thus making a stuffing for the paratha.
Stuff this sattu filling in a lump of dough, and roll to make a round paratha.
Cook the paratha on the tava, when both sides are cooked, put vegetable oil and spread it to both the surfaces. Cook till paratha turns golden red.
To serve the paratha, put 1 tsp butter on it. Serve with baingan ka bharta or teen ratan bharta.















4. Gobhi ( cauliflower) stuffed paratha

Cauliflower – 1 medium size
Wheat flour – 500 gm.
Oil
Jeera – ½ tsp
Powdered masala:
Haldi powder- 1.5 tsp
Red Chilly powder- 1tsp
Salt – to taste
Milk
Water
Butter – 100 gm.

1. Break/chop the cauliflower into small pieces leaving very little stem attached to it.
2. Put 4 tbsp oil in the flour, add 1 tsp salt and make a soft smooth dough using water or milk.
3. Put oil in a karaahi. Add jeera, when jeera begins to splutter, add cauliflower. Saute for 2 minutes, then add the powder masalas and salt. Cover the karaahi. Let the cauliflower cook on slow flame for 7 minutes. Put off the flame and mash the cauliflower nicely using a ladle or bowl or by your palms if you can withstand some heat. The cauliflower stuffing is now ready.
4. Stuff the cauliflower in a lump of dough, and roll to make a round paratha.
5. Cook the paratha on the tava, when both sides are cooked, put oil and spread it to both the surfaces. Cook till paratha turns golden red.
6. To serve the paratha, put 1 tsp butter on the paratha. Serve with aaloo matar ki subzi or baingan bhaaja.


















5. Muli (Radish ) ka Paratha

Mooli (radish ) – 1 medium size Wheat flour – 500 gm.
Wheat flour – 500 gm.
Oil
Jeera – ½ tsp ( roasted on dry tava)
Aamchur powder – 2 tsp
Green chillies – 2 (chopped finely)
Ginger – ¼ inch (chopped finely)
Garlic flakes – 5 (chopped finely)
Dhania patta (coriander leaves) – 1 bunch (chopped finely)
Powdered masala:
dhania powder- 1.5 tsp
Red Chilly powder- 1tsp
Salt – to taste
Butter – 100 gm.

1. Grate the mooli without adding water or as little water as possible.
2. Put 4 tbsp oil in the flour, add 2 tsp salt, roated jeera, powdered masala, aamchur powder, grated mooli, coriander leaves, green chillies, ginger, and garlic. Make a soft dough without using water, the water content of grated mooli is enough to make the dough.
3. Roll a lump of dough, to make a round paratha.
4. Cook the paratha on the tava, when both sides are cooked, put oil and spread it to both the surfaces. Cook till paratha turns golden red.
5. To serve the paratha, put 1 tsp butter on the paratha. Serve with aaloo chana ki subzi or baingan bhaaja or rajmah.





















6. Palak Paratha

Palak ka saag ( spinach) – 500 gm
Wheat flour – 500 gm.
Oil
Jeera – ½ tsp
Aamchur powder – 2 tsp
Green chillies – 2 (chopped finely)
Ginger – ¼ inch (chopped finely)
Garlic flakes – 5 (chopped finely)
Dhania patta (coriander leaves) – 1 bunch (chopped finely)
Powdered masala:
dhania powder- 1.5 tsp
Red Chilly powder- 1tsp
Salt – to taste
Butter – 100 gm.

1. Wash the palak, chop it off. Boil some water and salt. Put palak in boiling water for 5 minutes, then drain off water. Grind the palak using as little water as possible.
2. Put 4 tbsp oil in the karaahi. Add jeera, green chillies, ginger, and garlic. Cook till garlic turns brownish. Put off the flame. Add wheat flour to it. Put the ground palak as well. Add salt, powdered masala and aamchur powder. Make a soft dough without using water.
3. Roll a lump of dough, to make a round paratha.
4. Cook the paratha on the tava, when both sides are cooked, put oil and spread it to both the surfaces. Cook till paratha turns crispy and golden.
5. To serve the paratha, put 1 tsp butter on the paratha. Serve with aaloo gobhi matar tomato ki subzi.















7. Methi Paratha

Methi leaves – 100 gm ( finely chopped)
Wheat flour – 500 gm.
Jeera – ½ tsp ( roasted on dry tava)
Aamchur powder – 2 tsp
Green chillies – 2 (chopped finely)
Ginger – ¼ inch (chopped finely)
Garlic flakes – 5 (chopped finely)
Anaar daana – 1 tsp.
Powdered masala:
dhania powder- 1.5 tsp
Red Chilly powder- 1tsp
Salt – to taste
Butter – 100 gm.


Put 4 tbsp oil in the flour, add 2 tsp salt, roated jeera, powdered masala, aamchur powder, chopped methi leaves, green chillies, anaar daana, ginger, and garlic. Make a soft dough using little water.
Roll a lump of dough, to make a round paratha.
Cook the paratha on the tava, when both sides are cooked, put oil and spread it to both the surfaces. Cook till paratha turns golden red.
To serve the paratha, put 1 tsp butter on the paratha. Serve with aaloo chana ki subzi or aaloo gobhi matar tomato ki subzi.



















8. dal-puri with kheer


Chana ( or moong) daal – 250 gm
wheat flour - 500 gm
oil
Jeera – ½ tsp
Tejpatta (Bay leaves) – 2
Dried Red Chilly – 2 ( broken into small pieces)
Ginger Garlic paste – 1 tbsp
Powdered masala:
Haldi powder- ½ tsp
Red Chilly powder- 1/2 tsp
Jeera powder- 1/2 tsp
Dhania powder- 1/2 tsp
Salt – to taste
Dhania patta – a bunch ( chopped finely)

Boil the daal with salt and haldi powder in 500 ml water, pressure cooking on medium flame 8 minutes after it whistles is a good measure of time. Daal should become tender that it can break easily after boiling. The daal must also become fairly dry and if it is not, then the water should be evaporated from it.
In a karaahi, heat 2 tbsp oil, put jeera, tejpatta, dried red chilly to it. when jeera begins to splutter, add ginger garlic paste to it. saute for 3 minutes. put the dried boiled daal to it , add the powdered masalas and fry for 5 minutes. put off the flame. Mix the chopped dhania patta.
Mash the above preparation. the stuffing for dal- puri is ready. This can be stuffed in a paratha or puri. We are making puri of it.
in 1 inch diameter flour lump, fill the above preparation. Deep fry in oil till golden red. Serve with rice kheer.
















9. chhena ( paneer) stuffed paratha

Fresh chhena - 250 gm.
Wheat flour – 500 gm.
Oil
Jeera – ½ tsp
onion - 1/2 small size (chopped finely)
Green chillies – 2 (chopped finely)
Ginger – ¼ inch (chopped finely)
Garlic flakes – 5 (chopped finely)
Dhania patta (coriander leaves) – 1 bunch (chopped finely)
Powdered masala:
dhania powder- 1.5 tsp
Red Chilly powder- 1tsp
Salt – to taste
water/milk
Butter – 100 gm.

1. Put 4 tbsp oil in the karaahi. Add jeera, green chillies, ginger, and garlic. Cook till garlic turns brownish. Add the fresh paneer to it , put the powdered masalas, salt. Put off the flame. Add the dhania patta.
2. Add 4 tbsp oil to the wheat flour. Make a soft dough without using water or milk. Stuff the above prepared chhena filing in a lump of dough, and roll to make a round paratha.
3. Cook the paratha on the tava, when both sides are cooked, put oil and spread it to both the surfaces. Cook till paratha turns crispy and golden.
4. To serve the paratha, put 1 tsp butter on the paratha. Serve with aaloo parwal ka dum or karaahi mutton/chicken.


















10. Aaloo Ka Paratha


Boiled Potato – 3 medium
Wheat flour - 5oo gm
Garlic flakes – 7
Ginger – ½ inch ( finely chopped)
Dried red chilly – 2
Dhania patta – 1 bunch (finely chopped)
Jeera – ½ tsp
Oil – 2 tsp ( mustard oil preferably)
salt


Peel off the boiled potatoes and mash it up. Heat oil, jeera, ginger, garlic in a ladle. When jeera begins to splutter and change colour, put off the flame. Transfer the content of ladle to the mashed potatoes.
Roast the dried red chilly over slow fire. This might smoke, so switch on your kitchen ventilator. Break the roasted dry chilly in the mashed potato. Put salt and 1 tbsp uncooked mustard oil. Add the dhania patta. Mash everything well, leaving no lumps of unmashed potato.
Add 4 tbsp oil to the wheat flour. Make a soft dough without using water or milk. Stuff the above prepared potato stuffing in a lump of dough, and roll to make a round paratha.
Cook the paratha on the tava, when both sides are cooked, put oil and spread it to both the surfaces. Cook till paratha turns reddish and golden.
To serve the paratha, put 1 tsp butter on the paratha. Serve with pickle, raita or malai kofta.