Kothimbir Paratha

Kothimbir is also known as kothmir, cilantro, coriander. These parathas are very easy to make and the ingredients needed are usually available in any Indian household so no prior preparations is needed as well.

Ingredients:

1 cup wheat flour
1 bunch cilantro, finely chopped
1 tbsp oil
1 tsp red chilli powder
1 tsp coriander powder
1/2 tsp turmeric powder
1/4 tsp garam masala
2-3 green chillies, finely chopped
salt to taste
oil for frying parathas
water

Method:

1: Mix wheat flour, red chilli powder, coriander powder, turmeric powder, garam masala, chopped green chillies in a big bowl.

2: Now add oil, coriander leaves and knead the flour into a soft stiff dough using water and keep aside for 30 minutes. Cilantro is going to release some water when you let the dough rest, so do not add too much water to the dough.

3: Make equal sized balls of dough. Roll the ball in dry flour and make a round paratha.

4: Heat a tawa and and put the rolled out parathas on it and cook for a minute.When bubbles start appearing, apply a little oil and flip it over to the other side. Do the same on the other side.

5: Parathas are ready! Serve hot with curd or pickle of your choice.

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Vegetable Paratha

Vegetable Paratha is one of the best parathas as it contains all the vegetables. It is easy to make and healthier too. These parathas are very good for the kids who don't eat vegetables or hate vegetables. Try ands let me know..

Ingredients:

wheat flour
1 cup mixed vegetables - carrot, cabbage, beans, cauliflower, potato etc
1" ginger piece
1/2 tsp cumin seeds
1 tsp chilli powder
1/2 tsp garam masala
salt to taste
few coriander leaves, finely chopped
oil for frying

Method:

1:  Boil the vegetables along with ginger pieces till soft.

2:  Grind the boiled vegetables in a mixer to a paste without adding water. The paste need not be very smooth, it tastes great when there are a few pieces of vegetables

3: Add cumin seeds, chilli powder, salt, garam masala, coriander leaves and mix well.

4: Add the ground mixture to wheat flour. Mix it into a dough (like chapathi dough). Apply oil to the dough. Leave the dough for around 30 minutes.

5: Take a big amount (bigger than chapathi) of the dough and roll it into parathas (parathas should be slightly thicker than chapathis to get the actual taste of it).

6:Heat tava and fry the paratha from both sides. Apply ghee.

7:Serve with pickle and curd.

  

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Methi Paratha & Methi Puri

Methi leaves are rich in calcium, phosphorus and iron and its mineral and vitamin contents are also high. Methi Paratha is an Indian bread made from wheat flour, fenugreek leaves and spices. For this recipe of Methi Paratha, methi/fenugreek is added while making the dough and then the parathas are made the usual way.The dough is used in 2 ways - to make puri's and paratha. Today i will show you in both ways.

Methi Paratha

Ingredients:

2 cups wheat flour
1 cup methi (fenugreek) leaves, finely chopped
1/2 cup besan (gram flour)
salt as per taste
1/4 tsp turmeric powder
1 tsp coriander powder
1 tsp red chilli powder
2-3 green chillies, finely chopped
2 tbsp oil + oil for frying parathas
few coriander leaves, finely chopped (optional)

Method:

1: Add all the ingredients to the wheat flour and wix well.

2: Add 2 tbsp oil, knead the flour into a soft dough using water and keep aside for 30 minutes.

3: Make equal sized balls of dough. Roll the ball in dry flour and make a round paratha.

4:.Heat a tawa and and put the rolled out parathas on it and cook for a minute.When bubbles start appearing, apply a little oil and flip it over to the other side. Let the other side also get cooked.

5: Serve hot with curd or pickle of your choice.

Methi Puri:

1: Divide dough into small balls, and roll out into puris.

2: Heat oil in a pan, and deep fry the puris till they turn golden brown.

Methi Puri

3: Serve hot with curd or pickle of your choice.

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Sreevalli's Cooking without Onion or Garlic
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Palak Paratha

Palak Paratha is a healthy, nutritious, tasty, Indian roti made with spinach and wheat flour. It taste great with yogurt and mango pickle. My hubby dont like palak in any other form except paratha. So, mostly i use to make palak parathas in my home. 

Ingredients:

1 cup wheat flour
1 cup chopped palak / spinach
1/4 cup gram flour (besan)
1 tsp coriander powder
1 tsp chilli powder
salt as per taste
3 tsp oil + oil for frying parathas
2-3 green chillies, finely chopped
1/2 tsp turmeric powder

Method:

1: Add all the ingredients to the wheat flour and mix well.

2: Add 3tsp oil, knead the flour into a soft dough using water and keep aside for 10 minutes.

3: Make equal sized balls of dough. Roll the ball in dry flour and make a round paratha.

4:.Heat a tawa and and put the rolled out parathas on it and cook for a minute.When bubbles start appearing, apply a little oil and flip it over to the other side. Let the other side also get cooked.

5: Serve hot with curd or pickle of your choice.

Palak Puri:

1: Divide dough into small balls, and roll out into puris.

2: Heat oil in a pan, and deep fry the puris till they turn golden brown.

3: Serve hot with curd or pickle of your choice.

Sending this recipe to Vardhini's LGSS started by Vatsala 

Meet you all again with another interesting recipe, till then it is bye from Archana. 

Puri

Puri is a fried and puffed flat bread, served with a variety of side dishes. Made on special occasions and it is very popular in India. Its mouth-watering!

Ingredients:

1 cup wheat flour
1/2 cup water (lukewarm)
1/2 tsp salt
1 tsp oil
oil for deep frying

Method:

1: Mix whole-wheat flour and salt . Add water as needed to make firm dough.

2: Oil your palm and knead the dough until it is pliable. Dough for puri should be firm but smooth.
3: Set the dough aside and cover with a damp cloth. Let the dough rest for 15 minutes or longer.

4: Divide the dough in 10 equal parts. Take couple of drops of oil on your palm and roll the dough in balls and press it between your palms.


5: Roll the dough into about 7-inch circle. If the dough is sticking to the rolling pin or rolling surface, put couple of drops of oil on the rolling pin and a couple of drops of oil on the surface.

 6: Heat the oil in a frying pan on high heat; frying pan should have atleast 1 1/2 inch of oil.

7: Place the puri in the frying pan and press it with a skimmer, puri should puff right away. Turn puri over. Puri should be light creamy brown from both sides.

8: Take the puri out and place it on paper towel to absorb the excess oil.

9: Serve puri hot or store in covered container after they cool to room temperature.

Note:
You can roll 4 to 5 purees before you start frying, but do not roll all the purees at once as they begin to dry and not puff.

Since my hubby likes crispy puri, i fried it golden brown in color.

 

Meet you all again with another interesting recipe, till then it is bye from Archana.