Gobi Paratha

GOBI PARATHA

One of the most popular breakfast dishes throughout western, central and northern regions of the Indian Peninsula, made of spiced potatoes filled whole wheat flat bread griddled with desi ghee. It is also similar like Aloo Paratha

Sl. No	Ingredients	Quantity	Units
For stuffing
1	Cauliflower boiled and grated	500	Gms
2	Green chilly finely chopped	5	Gms
3	Fresh coriander finely chopped	10	Gms
4	Red Onion  finely chopped	90	Gms
5	Cumin Powder	5	Gms
6	Chat Masala	5	Gms
7	Salt	to taste
8	Anardana powder	10	Gms
For Dough
9	Whole wheat flour (Atta)	500	Gms
10	Water	310	Gms
11	Sunflower Oil	10	ml
12	Salt	to taste
For Cooking
13	White Butter	150	Gms
For Serving
14	Set curd (per bowl)	80	Gms
15	Mango Pickle	150	Gms

METHOD:

For Stuffing: 

* Mix together all the ingredients and check the seasoning 

* Divide into 10 equal parts

For Dough  

* In whole wheat flour add Water and salt mix well 

* Knead the mix to make a soft dough   

* Add vegetable oil and keep for 1 hour resting  

* Divide into 10 equal parts.                                                                                                                       Making of Paratha  

* Flatten the dough and stuff with aloo mix and roll into 4 inches of diameter  

* Cook on griddle plate, basting with the Butter.  

 Serving of Paratha  

* Serve one piece of Gobi paratha with set yoghurt and Mango Pickle                                                            *

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http://www.fusionindianfoodbychefnisikant.blogspot.in

Aloo Paratha

ALOO PARATHA

One of the most popular breakfast dishes throughout western, central and northern regions of the Indian Peninsula, made of spiced potatoes filled whole wheat flat bread griddled with desi ghee.

Sl. No	Ingredients	Quantity	Units
For stuffing
1	Potatoes boiled and grated	500	Gms
2	Green chilly finely chopped	5	Gms
3	Fresh coriander finely chopped	10	Gms
4	Red Onion  finely chopped	90	Gms
5	Cumin Powder	5	Gms
6	Chat Masala	5	Gms
7	Salt	to taste
8	Anardana powder	10	Gms
For Dough
9	Whole wheat flour (Atta)	500	Gms
10	Water	310	Gms
11	Sunflower Oil	10	ml
12	Salt	to taste
For Cooking
13	White Butter	150	Gms
For Serving
14	Set curd (per bowl)	80	Gms
15	Mango Pickle	150	Gms

METHOD:

For Stuffing: 

* Mix together all the ingredients and check the seasoning 

* Divide into 10 equal parts

For Dough  

* In whole wheat flour add Water and salt mix well 

* Knead the mix to make a soft dough   

* Add vegetable oil and keep for 1 hour resting  

* Divide into 10 equal parts.                                                                                                                       Making of Paratha  

* Flatten the dough and stuff with aloo mix and roll into 4 inches of diameter  

* Cook on griddle plate, basting with the Butter.  

 Serving of Paratha  

* Serve one piece of Aloo paratha with set yoghurt and Mango Pickle  

Copyright ©fusionindianfood.blogspot.in

http://www.fusionindianfoodbychefnisikant.blogspot.in

Tawa Paratha

TAWA PARATHA

Ingredients	Quantity
whole wheat flour	1 cup
salt	1/2 tsp
oil for kneading
ghee or oil for cooking

Method

*To begin making the Tawa Paratha, in a large bowl combine the flour, salt, a tablespoon of oil and knead adding little water at a time to make firm and smooth dough. Add one tablespoon of oil to coat the dough and knead again. Cover and set aside for 15 minutes.

*Knead once again and divide the dough into 8 portions. Preheat the iron skillet on medium heat.

*Roll the dough portions into balls and flatten them with the palm of your hand. 

*Toss them on flour and roll them out into circles of approximately 3 inches in diameter. Put ¼ teaspoon oil and spread it on the rolled dough.

*We need to get a triangle shape, to do so, first fold into a semi-circle.

ough.

* Then fold the semi-circle into half again. You get a mini triangle shape.

 *Tossing the triangle on a little flour, roll it out gently into a larger triangle. Continue the same process of rolling with the remaining dough portions.

*With skillet on medium high heat, place one rolled out paratha on the skillet. After a few seconds you will notice an air pockets popping out. At this point flip the plain paratha and smear about 1/2 a teaspoon of ghee. Using a flat spatula do a light pressing and turning motion to cook to the paratha.

*Flip to the other side and press and turn the paratha in a similar way. You will notice brown spots around the parathas and it will be slightly crisp. Remove from heat and place on a platter or serve hot.

*Continue the similar process with the remaining rolled portions and stack the cooked paratha one above the other and serve hot.