Tag Archives: paratha

Breakfast, Main Course, Snacks

Radish Paratha

Radish Paratha

Ingredients

Wheat Flour Dough
½ cup Red Radish grated
1 tsp Coriander Powder
1 tsp Red Chilli Powder
1 tsp Turmeric Powder
1 pinch Asafoetida
½ tsp Cumin Seeds
Salt to taste
Coriander leaves for garnish

Method
For stuffing
Mix all the ingredients. Radish has natural water content, so you will require less water while kneading the dough. Add some wheat flour, make a proper stuffing so you can roll out a paratha.  Take a medium sized ball of dough on the rolling board dusted with wheat flour, roll the dough to make medium size paratha and put the stuffing on the paratha. Place another paratha and roll it again. Take care that they stick together. The parathas have to be rolled gently. Roast till both the sides of the paratha are golden brown. Apply ghee or oil on the paratha and serve hot.

Note

We need not boil or cook the radish. Using it directly retains its taste.

 

 

Main Course

Lasooni Cheese Paratha

Ingredients

Whole wheat flour
1 tsp oil for kneading the dough
Ghee for cooking
Salt as per taste

For the stuffing
1 cup grated cheese
1 tbsp red chilli and garlic paste
1 /2 cup chopped coriander leaves

Method
Take 1 cup of flour, add salt, oil water and knead into soft dough. Prepare the dough as for roti. Keep it aside. For stuffing in a bowl add grated cheese, red chilli – garlic chutney, chopped coriander leaves. Mix gently, the stuffing for paratha is ready. Now make equal sized balls out of the dough. Roll it out into small roti, place a tbsp of stuffing on top. Lightly close the roti from all sides. Dust wheat flour and roll out paratha very gently. Heat a flat pan (tawa) and put the rolled paratha on it. Roast it till on both sides till golden brown. Apply oil or butter or ghee on both the sides. Serve hot with green chutney or curd.

Note
Soak dry red chillies for half an hour. When grinding it add some garlic pods and make a smooth paste. This can be refrigerated and used for a variety of recipes.