Masala Paratha

Ingredients	Quantity
Wheat flour	1 cup
Ant other available flour (rice, bajra, maize, etc.)	½ cup
Onion	1
Carrot	1
Cabbage leaves	3 to 4
Capsicum	1
Potato	1
Green chillies	4
Ginger grated	½ tsp
Oil	5 tbsp
Turmeric powder	¼ tsp
Salt	to taste

Finely chop all the vegetables either in a chopper or by hand in a large plate.

You may even grate them if a chopper is not available.

Add the flours, 2 tablespoon oil, salt and knead to a very stiff dough.

Do not keep the dough for long after kneading, or it will become gooey and soft.

This would make it difficult to roll the parathas.

Divide into 3 parts. Roll into 5" rounds.

Shallow fry on a hot griddle (tawa) on both till golden brown using the remaining oil.

Eat hot or carry away for later, with sauce, tamarind or onion chutney.

Cheese Puri

Ø  300 gms wheat flour

Ø  1 tsp salt

Ø  1 cup cheese, diced and sauted

Ø  2 tsp cumin seeds, roasted and powdered

Ø  3 green chillies, chopped and fried

Ø  6 cloves finely crushed

Ø  2 sticks cinnamon, one inch long, powdered

Ø  2 tsp roasted ajwain (bishop’s seeds or carom capticum)

Ø  3 large cardamoms, crushed

Ø  Ghee to fry

Rub in 2 tsp ghee and mix a pinch of salt and ajwain into the flour and knead into a little stiff dough. Now mix in cumin seeds, green chillies, cloves, cinnamon, cardamoms and the rest of the salt with cheese thoroughly. Now divide the dough into 18-20 pieces. Take each piece, make a ball, roll out flat. Convert it to a cup shape by turning the edges up. Fill in the above cheese mixture and seal it by welding the edges at the top. Roll it out again and fry deep fry in ghee. Serve it hot with curry.

Gobhi-da-Paratha

Ø  500 gms sieved fine wheat flour

Ø  Water to form the dough

Ø  Salt to taste and ghee for frying

For stuffing

Ø  250 gms finely grated cauliflower

Ø  1 tsp garam masala

Ø  1 tsp salt

Ø  1 inch piece of ginger grated

Ø  1 tsp chilli pwd

Ø  3 green chillies

Finely grate only the flower part and the very tender stalks of the cauliflower. Place the grated cauliflower on a large plate, mix in the rest of the ingredients and stuff the parathas with this mixture and roast them to light brown colour. This stuffing cannot be prepared in advance.

Mooli-da-Paratha

Ø  2-3 fresh radishes

Ø  250 gms sifted whole wheat flour

Ø  1 tsp red chilli pwd(optional)

Ø  2 tsp ghee for rubbing in the flour

Ø  ½ cup ghee or butter for roasting

Ø  Water for making the dough

Ø  Onion shreds and green chillies

Grate the radishes finely to small shreds. Now add spices and salt into it along with the chopped green chillies and onion shreds.

Now take a piece of the dough and roll it flat like a chapatti. Spread two pieces of such chapattis and add ghee or butter liberally over them. Sandwich the radish shreds between two rolled out round pieces. Now apply ghee on the tava and roast it to golden brown, while continuing pressing it with the spoon and making it thus absorb ghee or butter. It tastes superb with plain curd. This combination forms the most favourite breakfast dish.

Palak Paratha

Ø  2 ½ cups whole wheat flour

Ø  1 ½ cups finely chopped spinach

Ø  ¾ tsp carom seeds(ajwain)

Ø  ½ tsp red chilli pwd

Ø  1 tsp salt

Ø  ½ tsp turmeric

Ø  ½ tsp garam masala

Ø  Ghee or oil for frying

Wash spinach leaves and place them in a shallow pan or a food processor. Add all other ingredients except the flour and ghee for frying

Add the flour on top. Mix well. Add just enough water to make a firm dough of rolling consistency. Knead well till smooth and elastic. Cover and keep aside for at least 30 minutes for the dough to become soft and elastic.

Take small portions of the dough, roll out into round chapattis & smear with ghee. Fold into half. Again fold into half to form a triangle. Roll out once more to a big triangular paratha.

Put one paratha at a time on a heated tawa (griddle). Cook one side and turn over. Add a little ghee from the sides and some on the top surface. Turns and cook till it gets a nice brown colour. Cook on medium flame. When ready it should be crip. Similarly, make more parathas.

Egg Paratha

Ingredients

1/2 kg maida
 salt to taste
 1 egg for each paratha
1 tsp pepper powder
1 cup ghee or dalda

Method

Add maida salt ghee with little water kneed well Roll into a paratha fry both sides with ghee Add one egg to a paratha on top add little salt Smash every thing with a spoon add pepper powder Serve hot with gongura pachadi