These 5 Paratha's Will Rock Your Breakfast

Usually, most Punjabi's like to make rich parathas laden with oodles of ghee and can be pretty heavy on the stomach. But the Punjabi style paratha's recipe that I am sharing with you is definitely not heavy on the stomach.

Paneer Paratha

Ingredients:

whole wheat flour
paneer

For paneer stuffing:

Paneer - 1 cup, grated, loosely packed
Onion - 1, small, finely chopped (optional)
Green chilies - 2, finely chopped
Ginger - 1/4 tsp, finely grated
Ajwain - pinch (carom seeds)
Amchur powder - large pinch (dry raw mango powder)
Fresh coriander leaves - 2 tbsps, finely chopped
Salt to taste

For the paratha dough:

Whole wheat flour - 1 1/4 cup (atta)
Salt - pinch
Water as required
Wheat flour for dusting
Desi ghee or oil for roasting the parathas

Method

1. In a wide bowl, add the whole wheat flour and salt. Mix well. Add water, a little at a time, to form a soft yet slightly firm dough. Cover with damp cloth and allow to rest for 30 mts. Get the stuffing ready in the mean time.

2. In a small bowl, add grated paneer, green chillies, ginger, coriander leaves, amchur, ajwain and salt, Mix well and set aside the stuffing.

3. Pinch a large lemon sized ball of dough and roll to form a 3" diameter circle. Place a heaped tbsp of the paneer stuffing and take the edges of the dough and cover the stuffing. Shape it into a ball. Prepare with rest of dough.

4. Dust the working surface with some whole wheat flour or atta and roll out the stuffed dough to form 6"-7" diameter circle.

5. Heat an iron tawa till hot, place a rolled out paneer paratha and allow to cook for 15 secs. Flip the paratha and let it cook for a few more seconds. Once light brown spots appear, drizzle some oil or ghee and roast to a golden shade on both sides. Use a spatula to press the puffed areas as the paratha gets roasted.

6. Serve hot with pickle or achar, yoghurt or raita.

Aloo Paratha

Ingredients

7 mashed,boiled,peeled potato
1 handful chopped coriander leaves
4 tablespoon melted butter
1 1/2 tablespoon salt
1 tablespoon chaat masala
4 finely chopped green chilli
1/2 teaspoon powdered black pepper
1 large finely chopped onion
1 tablespoon red chilli
1/2 tablespoon garam masala powder
2 cup wheat flour
1/2 cup water

Method

1. To make this paratha recipe, boil the potatoes and mash them in a large bowl. To potatoes, add chopped onions, green chillies, coriander leaves, salt, garam masala powder, chaat masala and mix well so that no lumps remain.

2. Put wheat flour in a large mixing bowl. Add water gradually and knead into a soft dough. Make small-medium balls of the dough and roll them out into 3 to 4 inch circles. Add a spoonful of potato filling in the centre.

3. Seal the dough and round it with the your fingers. Now roll them with a rolling pin into round parathas.

4. Press very lightly so that the mixture does not come out. Heat a girdle and roast the parathas, cooking them on both the sides with a spoonful of butter.

5. Serve piping hot with chilled yoghurt or pickle.

Gobi Paratha

Ingredients

Paratha - gobi paratha
Chilly powder - 1 teaspoons.
Cumin powder - 1 teaspoons.
Pepper powder - 1 teaspoons.
Salt - 0 to taste.
Oil - 1 tablespoons.
Butter - 3 tablespoons.
Cauliflower (medium size) - 1 numbers.
Amchur powder - 1/2 teaspoons.
Coriander chopped - 1/2 bunch.
Wheat flour - 1 1/2 cup.

Method:

1. Take a bowl add wheat flour, oil, salt, mix it with water make a soft dough, cover this dough with wet cloth and rest it for 15 minutes.

2. Take another bowl add butter, pepper powder, jeera powder (cumin seed powder), amtur powder, chilly powder, salt, chopped coriander mix it well. Add grated cauliflower, mix this well and divide the mixtrure in to equal portions.

3. Stuffing has to be more then the dough. After resting dough divide in to equal portions, take the dough ball with the help of the fingers make a small disk, place one portion of the cauliflower stuffing in the center of the dough and seal it, flatten the stuffed ball and dip it into the dry flour on both sides, using a rolling pin, roll out the stuffed ball into a round shape.

4. Place the rolled paratha on the heated griddle, using very little butter cook it on both sides till golden brown.

5.Serve this with curd.

Mix Veg Paratha

Ingredients

Wheat flour - 11/2 cup
Salt - 1/4 tsp
Oil - 2 tsp
Oil - 1 tbsp
Cumin seeds/jeera -1 tsp
Onion -1 medium size
Ginger garlic paste - 1/2 tsp
Potato - 2 medium size or 1 big
Peas -1/4 cup
Carrot and cabbage together (finely chopped)- 3/4 cup
Coriander leaves - finely chopped -1/4 cup
Red chilli powder -1 tsp
Turmeric powder -1/4 tsp
Kitchen king masala or garam masala -1 tsp (I love kitchen king masala)
Coriander powder -1 1/2 tsp
Cumin powder -1/2 tsp
Salt needed


Method

1. In a bowl, mix together wheat flour, salt and oil. Add water, little at a time and prepare a soft and pliable dough just as you make for chapati. Grease your hands with 1/4 tsp oil and knead it well. Keep it covered. Let it sit for 10-15 minutes. In the meantime, we will prepare the stuffing for the paratha.

2. Pressure cook potatoes and peas. Mash potatoes well and grind peas to a paste. Mix mashed potato and peas together and keep it aside.

3. Finely chop onions, carrot, cabbage and coriander leaves. You can use the onion chopper or food processor for chopping the vegetables finely.

Dal ka Paratha

INGREDIENTS

1 cup Leftover Dal
2 cup Wheat Flour (Atta)
1/2 teaspoon Red chili powder
1/8 teaspoon Haldi (Turmeric powder)
1 small Chopped green Chillies (optional)
1/2 cup Curd (thick Market curd/yogurt)
2 tablespoon Besan (Chickpea flour/ Gram flour)
1 tablespoon Chopped cilantro leaves or Kastoori methi
Salt to taste
1 teaspoon Oil to finish up the dough


METHOD

1. Assemble all the ingredients.

2. In a large bowl combine all the ingredients.

3. And form a soft pliable dough.

4. Divide the dough into equal portions and roll it in small ball.

5. Roll it in dry wheat flour, and place it on the counter.

6. With the tip of your fingertips flatten out the dough ball.

7. Using a rolling pin, roll the ball.

8. In a small circle like roti. Heat a griddle, lift rolled out roti and transfer it to the hot griddle.

9. When cooked flip it over and cook the other side.