RECIPE FOR EGG PARANTHA - Paranthas Receipes

Ingredients:

• 4 Eggs

• 2 Cups wheat flour

• 1 Chopped capsicum

• 1 Chopped tomato

• 2 Chopped onions

• Chopped fresh coriander

• 1 tsp Red chilli powder

• 2 tbsp Cooking oil

• Clarified Butter or Ghee

How to make Egg Paratha:

•Pour oil into a frying pan and heat it.

•Add chopped onions and fry on medium heat till they become golden brown.

•Add the tomato and capsicum and fry it for few minutes. Now add eggs, salt, red chilli and mix it properly. Cook the mixture until eggs are well done.

•Put coriander leaves into the mixture. Take off from the flame and leave the mixture aside.

•Make the dough by adding sufficient water to the flour. Knead it to convert into soft dough. Add 2 tbsp of clarified butter to it and knead it again for some time. Make small balls out of the dough.

•Roll the balls to give them roti shape.

•Take one roti and put the egg mixture. Cover it with another roti.

•Roll this roti a little and fry both sides properly in butter.

•Egg Paratha is ready to serve.

GOBHI PARANTHA RECIPE - Paranthas Recipes

Knead together

3 cups whole wheat chapati flour (atta)a little over 1 cup watersalt to taste until a pliable but non-sticky dough is formed. Let it rest in a covered, oiled bowl for atleast 30 minutes. (If refrigerated, it can stay this way for a day or two).

For the filling,

toast on the stovetop or microwave 1/2 tsp cumin seeds and1/2 tsp dried pomegranate seeds (anardana) until aromatic and toasted - about 20-30 seconds in the microwave on HIGH.

Then powder them in a mortar and pestle

The dried pomegranate seeds (anardana) lend tartness. If you don’t have it, use 1/2 tsp lime juice.

Put in a microwave-safe bowl 2 cups very finely minced or grated cauliflower florets

salt to taste

1/4 tsp turmeric powder

/4 tsp cayenne chilli powder (or to taste)

1/2 tsp coriander powder

1/2 tsp grated ginger

Method:

Microwave on HIGH for 5-6 minutes until the florets mash easily when pressed with a fork.

Add the cumin-anardana powder and mix.

Add 2 tablespoons finely chopped cilantro1 finely minced green chilli and mix it together.

Let it cool a bit.

Divide the dough into 12 equal portions and roll them into balls.

Dust each with flour if necessary. Likewise, divide the filling into 12 equal portions.

Roll out each ball of dough to a circle about 3 to 3.5 inches in diameter.

Make it a bit thicker in the middle Place it in your hand like a cup, put the filling in, and pinch and seal the edges.

Roll out each stuffed ball of dough lightly into a disc about 10 inches in diameter, taking care not to break the dough. If it does tear, stick a small piece of dough on the tear to seal it.

Toast one side on a hot cast iron or metal pan on medium-high heat until it gets a few brown spots, add1/ tsp oil/ghee (clarified butter) turn it to the other side, and toast with another1/4 tsp oil/ghee.

Press down with the spatula gently for even cooking on the edges. Make all the parathas this way. Store them stacked one upon the other in foil or in a kitchen towel.

RECIPE FOR PLAIN PRANTHA - Paranthas Recipes

PLAIN PARANTHA:

Ingredients :
For Dough:

Wheat Flour

2 Cupssalt

1/2 tspoil Ghee/butter/Margarine

1/2 cup water

Method :
If using Butter/Margarine bring it room temparature. Mix flour salt & Required water to make a dough consistency. Rub oil over & knead it soft .Let it rest for an hour.With a help of a rolling pin take a lemon sized dough .Roll it to a a small round & apply some butter/ghee to it. Fold into two again fold the same.Start rolling to form a triangle.Heat a flat pan ,when it gets hot add the paratha & let it cook for a minute. When it starts to get small bubbles turn around & add a small tsp of oil around the paratha. when the brown spots appear take it out & keep it in an in a covered box. Serve hot or warm with any accompaniment.