Mooli Ka Stuffed paratha || Indian Flat Bread.

Mooli Ka Stuffed Paratha/Radish Stuffed Indian Flat Bread, making of this paratha use to be very difficult for me, till I learnt this way and this taste really delicious with curd and pickle. Do try this recipe and please don,t forget to leave your valuable comments. X

Click On the link below for video recipe;

https://youtu.be/g-RQyL4YDGQ

Ingredients.

2 cups wheat flour

100 gram mooli/radish

1/2tsp red chilli powder

1/2tsp coriander powder

1/4tsp ajwain/carom seeds

1/4tsp Nigella seeds

1tsp ginger

1tbsp chopped coriander leaves

Oil for frying paratha

Salt to taste.

Namak paare/Dimond Cut. Happy Diwali.

Happy Diwali to all my blog readers and my friends. This year I would not be celebrating diwali and that is the main reason I have not prepared anything much. Actually I had no plan to cook anything at all, But the moment I open my FB page I see lots of different types of sweets and savoury dishes pictures and that tempted me to at least cook something savoury items and store them for later.. I know this will be very much in use once the cold weather starts and the good thing with this snacks is you can store them for more then 2 to 3 months. This namak paare goes very well with ginger tea. Have a great fun friends and enjoy your Diwali with your family and friends.

Ingredient's.

1/2kg maida ( all purpose flour)

1/2tsp ajwain (Caron seeds)

1/4tsp kalonji (samal fennel)

Salt to taste

Oil for deep frying.

Cooking Method.

Make a firm dough with the maida, salt, ajwain and kalonji, by adding water and set it aside for atleast 30 minutes.

In mean time keep oil for heating in a deep frying pan on a medium flame.

Take a lemon size ball from a dough and roll into a disc neither to thick nor to thin.

With a sharp knife make a criss cross cuts on disc.

Fry them to golden brown and take out the namak paare onto a papper towel to remove the excess oil.

Once they are cool completely. Store them in a airtight container.

Serve with Tea.

Meethi Thepla.. (Indian Flat-Bread With Fenugreek Leaves)

Meethi Thepla is very famouse Gujarati snack bread. It is very flavorful and makes for a great travel or picnic food. You can serve with Pickle or with plain yogurt. Actually I love most of Gujarati snacks like Dhokla, Thepla, Khahkra and the most favourite of mine is Fafda, I simple love this snacks and can munch any time of the day.. I usually prepare thepla very often for the breakfast, because it is very healthy and easy to cook and easy to eat for the people like my hubby, who is always in a hurry..

You can make them in a bulk and store them for 4 to 5 days and they will taste same... There are many different version to cook, but I follow one very simple recipe sometime I do change ingredients but most of the time it is simple. Do try this recipe and serve healthy food to your loved ones..

Ingredient's.

1 cup Whole Wheat flour

1/2 cup Besan (Chickpea flour)

1 cup Methi (Fenugreek) leaves

2-3 tbsp Curd

1 green chilli (finely chopped)

1/4tsp ajwain (carom seeds)

1 tsp Coriander powder, 1/2 tsp Red chili powder, 1/2 tsp Turmeric powder

2 tbsp Oil

Salt to taste

Oil/Ghee,to roast theplas.

Cooking Method.

Chop meethi leaves finely and set it aside.

Take a big bowl and add wheat flour and besan along with all the masalas and mix well.

Add oil and curd and rub and mix the flour nicely. Now add methi leaves, with little water and knead till the dough is smooth and soft.

Grease your hands and knead it again until it gets the elastic texture. cover it and leave it for 10-15 mins. 

Make medium size balls of the dough and roll it to a disc of 6'' in diameter by dusting it in between with the dry flour.

Heat a tawa and place the rolled thepla on the tawa and let it cook slightly on one side. Turn it to the other side and apply oil and then turn it again and apply oi and let it roast on both sides till it forms the brown spots.

Prepare all the theplas in the same manner and stack them in a roti basket.

Serve the theplas hot/warm/cold with Pickle and yogurt.

Potato & Ajwain Stuffed Paratha.. (Potato & Carom Seeds Stuffed Indian Flat-Bread)

Potato & Ajwain Stuffed Paratha.. Parathas are whole-wheat Indian flatbread. This can be made plain or stuffed with many different fillings.. Potato is one of the commonly used ingredients and cooked very often in every Indian house.. Even I cook stuffed parartha 4 to 5 times in a month by using different filling. Stuffed paratha in it self is the full meal, just have to serve with curd and pickle..

Ingredient's

2 cup whole wheat flour

2 potato boiled and smash

1tsp ajwain (carom seeds)

1/4tsp red chilli powder, 1/4tsp turmeric, 1/4tsp coriander powder

1 green chilli (finely chopped)

5 to 6 curry leaves (finely chopped)

Salt to taste.

Cooking Method.

Prepare the dough using wheat flour and set it aside.

In a large mixing bowl, add all the above ingredients and mix them nicely and make a small lemon size balls and set it aside. Make 1 small size of roti and fill the stuffing and close it gently.

Roll it over on to a flat surface to make a round shape paratha, by using little dry flour. 

Put paratha on to a pre heated tava and cook both the side using oil. Potato and Ajwain stuffed paratha is read to eat.

Serve hot with curd and pickle..

Cabbage Stuffed Paratha.. (Indian Flat Bread Stuffed With Cabbage)

Cabbage Stuffed Paratha!!! I think this is the right time to clear all the draft post which i was thinking from a long time. Since i'm not been able to try out any new dishes and this will be the golden chance for me.. As i have been telling in my early posts that i love cabbage and i love anything which made of cabbage and my H hates it.. I still remember when i had cooked this paratha, he dint even came to know this was a cabbage and he kept asking me while eating, what have you stuffed in this paratha. After he finished eating it i told him that this was made of cabbage and he was shock!! and then he replied saying No Problem. I like it... I had chopped the cabbage very fine and i had added the ajwain so that the cabbage taste was less.. I thoroughly enjoyed this paratha with curd and pickle...

 

 

Ingredient's
2 cup wheat flour
Salt to taste
Water to make a dough.

 

For Stuffing:
1 cup cabbage, very finely chopped
1 green chilli, very finely chopped
1/2 tsp red chilli powder
1/2 tsp coriander powder
1/2 tsp turmeric
1/2 tsp ajwain
Salt to taste.

 

 

 

Cooking Method
Combine the flour and salt, knead into soft and pliable dough with sufficient water. Knead the dough till it is smooth and elastic. Cover and keep aside in an airtight container for some time.
In a large mixing bowl add cabbage, green chillies, red chilli powder, coriander powder, turmeric, ajwain and salt, Mix them all together nicely and set it aside.

 

 

 

Then divide dough into 4-5 lemon sized balls ( bigger than the dough required for normal chapati ) and flatten it. Place 1 tablespoon of filling in each dough, cover them to a ball and roll out an a flat surface like a paratha. Sprinkle dry flour when making parathas.
Heat a flat frying pan or tava. Reduce heat to medium and cook parathas till golden brown, on both the sides. Apply oil on both sides.
Serve hot with butter on top, Pickle and Curd

 

 

Bread Pokada.. Bread Fritters.

Bread Pokada. First time i ate this bread pokada in faizabad after my marriage. It was good but some how i din't like it that much, i felt it was too oily. Most of the time when we go to my in-laws place, my elder brother in-law brings this bread pokada from his favorite shop for breakfast, because my hubby like's to eat this oily stuffs sometime. He was telling me from a long time to cook break pokada, i also use to tell him ask me anything to cook i will cook for you immediately except bread pokada. On last saturday he had gone for a hair cut and i felt this is the right time i should cook few bread pokada before he come's home, but before i prepare to cook he was home :) After seeing me cooking he was happy. I served with some mint chutney, tomato sauce and hot ginger tea.

Ingredient's

4-5 Bread Slices

1cup Gram Flour (Besan)

1/4th tsp turmeric powder

1/4th red chili powder to taste

1/4th tsp Garam Masala powder

1/4th coriander powder

1/2 tsp Ajwain

Salt to taste

Oil for frying

Water to make a batter

Cooking Method.

Heat oil in a kadhai. Cut Bread slices into desired shapes (like triangle, rectangle etc.)

In a bowl add gram flour, salt, chili powder, garam masala, coriander powder, turmeric, ajwain and mix it.

Now by pouring little water at a time to make a smooth batter (neither too thick nor too lose)

Dip bread piece in the batter and fry till crisp on medium flame.

Serve bread pakora hot with Green Chutney and Tea.

Stuffed Onion Paratha (Indian Flatbread Stuffed With Onion)

Onion Paratha the very delicious and easy to make paratha in the paratha's categories. When we talk about stuffed paratha's most of the people says aaloo paratha in south India. Because they don't know what all the veggie's we can stuffe and make paratha. These days I'm also trying to make paratha's in differnt different veggie's for our weekends breakfast.. In future may be you all see me posting more paratha's recipes. because i have many recipes yet to be post... And my goal is to tell people that you can cook anything when you decide to do it. :)

Ingredient's
2 cup wheat flour
Salt to taste
Water to make a dough

For Stuffing:
3 onions, very finely chopped
1 green chilli, very finely chopped
½ tsp red chilli powder
½ tsp coriander powder
½ ajwain
½ tsp salt to taste

Method
Combine the flour and salt, knead into soft and pliable dough with sufficient water. Knead the dough till it is smooth and elastic. Cover and keep aside in an airtight container for one hour. In a large mixing bowl add chopped onion, green chillies, red chilli powder, coriander powder, ajwain and salt, Mix them all together nicely and set it aside.

Then divide dough into 4 - 5 lemon sized balls ( bigger than the dough required for normal chapati ) and flatten it. Place 1 tablespoon onion filling in each dough, cover them to a ball and roll out an a flat surface like a paratha. Sprinkle dry flour when making parathas.

Heat a flat frying pan or griddle. Reduce heat to medium and cook parathas till golden brown, on both the sides. Apply oil on both sides. Serve hot with pickle / curd / butter.