Paranthas with different fillings
Cooked Dal Parantha
Dal to make Parantha Cooked Dal Parantha:
This is soft delicious parantha made from left over dal. You can take it with butter, yogurt or any achar of your choice.
Ingredients:
1 ½C whole wheat flour, or sufficient flour to make soft dough with dal and a little water if required.
1C cooked dal (left over). Any yellow dal can be used e.g Moong dal, Urad or Channa dal
1 green chili, chopped finely
1tbsp chopped coriander leaves
1tsp chopped onion
1tsp ginger finely chopped
½tsp red chili powder
½tsp salt
½tsp garam masala
1tsp Anardana powder
Method:
1. Mix all the ingredients and knead to form soft dough, use water if required.
2. Divide the dough into equal sized 8 balls.
3. Roll each ball into 8” circles. Cook and stir fry on hot tawa like any parantha.
Serve hot with curd
Plain Parantha
Plain Parantha
Ingredients:
250gm Whole wheat flour
¼tsp salt
¼tsp cumin-coriander powder
1tsp oil/ghee
Method:
1. Mix flour, salt and cumin-coriander powder. Knead with a little water to form smooth dough. Keep aside for some time to rest.
2. Now make 8 balls of the dough. Roll it into 8” round, grease it and fold into a rectangle.
3. Grease the fold lightly on the long side. Roll the long side to form a ball for layered parantha. Dust the ball with the flour and roll on a lightly floured surface into a round or square parantha.
4. Cook it on hot tawa on both sides frying with butter, ghee or oil, until light brown.
Serve hot with Indian dishes.
Paneer Parantha
Paneer filling for parantha
Paneer Parantha:
Ingredients:
250gm Paneer, crumbled
1green chili, finely chopped
1tbsp chopped coriander leaves
1tsp ginger, minced
1tsp red chili powder
1tsp salt
1tsp garam masala
½tsp Anardana powder
2C whole wheat flour, to make a soft dough with sufficient water.
Method:
1. Mix all the filling ingredients and keep aside. Divide then filling in 6 parts.
2. Divide the dough in 6 parts and make smooth balls.
3. Roll one ball into 2” round. In the center of the round put one part of the filling. Gather the edges of the round and firmly close them to cover completely the filling, and remake the ball.
4. Dust with flour and roll into 8” circles.
5. Cook on the hot tawa both sides of the parantha until brown specks appear on them.
6. Stir fry the parantha on low heat with ghee until it is crispy and golden brown.
Make all paranthas in the same way.
Serve hot with butter or curds.
Besan Parantha
Besan Parantha:
This parantha is good for cold and sour throat.
Ingredients:
½C besan
2C whole wheat flour
2tbsp ghee
1tsp level salt
½tsp red chili powder
½tsp garam masala
½tsp anardana powder
1 green chili, chopped
1tbsp chopped coriander leaves
Method:
1. Mix besan and wheat flour, add ghee and mix thoroughly till bread crumbs are formed. Add salt. Red chili
powder, garam masala and anardana, mix, add greens and coriander leaves.
With sufficient water make soft dough. Divide into 6 equal parts.
2. Take one ball and dust with flour, roll into 8” circle. Grease with a little ghee. Give a radius cut on one edge of the circle. Fold into a cone. Press the cone to form a ball.
3. Again roll it into 6”-8” folded circle.
4. Cook on hot tawa on medium heat, 2 minutes on both sides until brown specks appear on them.
5. Put some ghee on both sides and stir fry on low heat until crisy and golden brown
Serve hot with curd or butter.
Some take it with nimbo Ka Achar (Lemon Prickle).
Gheya ke Paranthas
Mooli or gheya ka patrantha
This Parantha looks and tastes like Mooli parantha.
Gheya ke Paranthas Grated radish with sprinkle of Carrot Mooli (Radish) Parantha
Gheya ke Paranthas Makes - 6 Paranthas.
Ingredients:
For filling:
150gm gheya, washed, peeled and grated, squeezed gently to remove liquid
¾ - 1tsp salt
½tsp chili powder flakes
½tsp garam masala
1tsp anardana powder
1 green chili, finely chopped
1tbsp coriander leaves
2C whole wheat flour for dough
Method:
1. Mix all the filling ingredients and divide into 6 parts.
2. Make well kneaded soft dough with flour, radish water and extra water if needed. Divide the dough into 12 parts and make balls.
3. Take 2 balls at a time dust with flour and roll them into 2” discs. Spread on one disc, one part of the filling. Cover the filled disc with the second disc sandwiching the filling. Join the edges firmly. Dust with flour and roll into 6” Paranthas.
4. Cook on hot tawa and fry both sides with ghee to crisp golden brown color.
Serve hot with butter or yogurt.
Mooli (Radish) Parantha:
Ingredients;
For the filling;
400gm radish, grate, squeeze water and keep aside
1tsp salt
1tsp red chili powder
1tsp garam masala
½tsp lavage seeds (Ajwan)
1tsp anardana powder
1 green chili chopped fine
1tbsp coriander leaves chopped
For dough:
2 ½C whole wheat flou
Squeezed radish water
Method:
1. Mix all the filling ingredients and divide into 6 parts.
2. Make well kneaded soft dough with flour, radish water and extra water if needed. Divide the dough into 12 parts and make balls.
3. Take 2 balls at a time dust with flour and roll them into 2” discs. Spread on one disc, one part of the filling. Cover the filled disc with the second disc sandwiching the filling. Join the edges firmly. Dust with flour and roll into 8” Paranthas.
4. Cook on hot tawa and fry both sides with ghee to crisp golden brown color.
Serve hot with butter or yogurt.
Channa Bhatura & Parantha with channa
