Showing posts with label Paratha. Show all posts
Showing posts with label Paratha. Show all posts

Sunday 19 February 2017

Mooli Thepla


Ingredients:

Radish(grated)- 1 cup
Wheat flour-1.5 cups
Gram flour- 2-3 tbsp
Coriander powder- 1/2 tsp
Cumin powder- 1/2 tsp
Turmeric powder- 1/4 tsp
Red chilli powder- 1/2 tsp
Green chilli(finely chopped)- 1tsp
Ginger(Minced)- 1tsp
Curd- 2-3 tbsp
Salt

Method:

Wash, peel and grate the radish. Add turmeric powder, chilli powder, coriander powder, cumin powder, green chilli, ginger and little salt to the grated radish. Mix well and keep it aside for 5 minutes.


In another bowl, take wheat flour and gram flour. Add grated radish, 2-3 tbsp of curd and a little salt and mix well. Knead it in to smooth dough.


While you knead the dough add water little little by as needed. Because the radish will have moisture in it.
Make lemon sized balls. Dust with some flour and flatten it in to thin circle.


Heat the tava. Place the theplas, cook both sides by adding little ghee/oil until it becomes golden brown.
Serve the radish theplas with plain curd/Masala curd or any curry/pickle of your choice.


Thursday 16 February 2017

Beetroot Phulka/Chapati


Ingredients:

Beetroot- 1
Tomato-1
Green chilli-1
Wheat flour 2 cups
Salt

Method:


  • Peel the beetroot. Roughly chop the beetroot, tomato, green chilli. Grind them into a smooth paste by adding little water.
  • In a bowl take wheat flour, add the ground paste, salt and mix well. Knead it into a chapathi dough, Add water if needed.

  • Make lemon sized balls out of it, roll out the chapatis.
  • Heat the tava. Place the chapatis on hot tava.

  • Let it cook for 15-20 seconds until the bubbles start to form. Then place it on direct flame to make it in to phulkas. Flip the chapatis and cook both sides until it fluff up.

  • Serve this Beetroot phulkas/Chapatis with any of the veg curries/gravies of your choice.

Saturday 4 February 2017

Aloo Paratha

Aloo Paratha is one of my favourites. Today I would like to share this recipe with you.

Ingredients:

For paratha dough:
Whole wheat flour - 1 cup
Salt
Butter - 1-2tsp
Wheat flour for dusting
Oil for cooking parathas

For stuffing:
Potatoes- 2(boiled and mashed)
Green chillies -1-2 finely chopped
Coriander leaves(finely chopped) - 1tsp
Onion - 1 small finely chopped (optional)
Chilli powder - 1/2tsp
Pinch of turmeric powder
Coriander powder - 1/2 tsp
Cumin powder - 1/2tsp
Ajwain seeds - 1/2tsp

Method:


  • In a mixing bowl mash boiled potatoes well. Then add rest of the ingredients mentioned in ingredients list for stuffing and mix well.
  • In another large mixing bowl, take wheat flour, add salt and butter. Add warm water, knead the dough well and make lemon sized balls out of it.
  • Dust a little flour and roll out the dough into a small circle. place the prepared stuffing in the center. Gather all the corners, seal the dough with stuffing inside, and press gently to flatten it. 
  • Dust a little flour and roll out the flattened dough(Do not apply too much pressure as the stuffing might come out).
  • Heat thava, place the rolled out paratha dough. Add little oil and cook both sides well until it becomes golden brown. Enjoy yummy and delicious aloo paratha with Masala curd(Curd raitha) or any other curries of your choice.