MIXED VEGETABLE PARATHA |NO ONION NO GARLIC RECIPES

Mixed vegetable paratha , i generally make when i have few veggies and wanted to clean up the fridge. Though most of the parathas we have have the option of making it without onion and garlic, i always make this mixed vegetable paratha with  onion only. But last week, i tried this mixed vegetable paratha, without adding onion and garlic and it turned out nice. As during this navaratri time , in many houses they won’t consume onion and garlic i thought it will be the right time for posting this Mixed vegetable paratha. 

INGREDEINTS: FOR STUFFING : MAKES 11- 12 APPROX.
You can add the quantity of veggies as per you choice and availability.

POTATO	1
CAPSICUM (FINELY CHOPPED)	2 TBLSP
CORN KERNELS	A HAND FUL
GREEN PEAS	A HAND FUL
CARROT(GRATED)	1/4 CUP
PANEER	5-6 SMALL CUBES
RED CHILLI POWDER	1/2 TSP
CORIANDER POWDER	1/4 TSP
CUMIN SEED POWDER	1/4 TSP
GARAM MASALA	1/4 TSP
SALT	AS NEEDED

INGREDIENTS FOR DOUGH and OTHER INGREDIENTS

WHOLE WHEAT FLOUR |ATTA	1 AND 1/2 CUP
WATER	AS NEEDED
OIL	1 TSP
ATTA	FOR DUSTING
OIL	FOR MAKING PARATHAS

• Cook  the potatoes till soft and in a pan add water and boil the green peas, corn kernells(i used frozen), paneer cubes for 5 minutes.
• Switch off the flame and drain the water and when it is cool, mash them nicely with the hands.
• In a wide bowl,add the mashed veggies and paneer, potato, grated carrot, red chilli powder, garam masala, coriander powder, cumin seed powder and salt.
• Mix them with your hands nicely. Make equal sized balls. Stuffing is ready for the paratha.

• Knead the wheat flour into a pliable dough with enough water and smear it with a tsp of oil and keep it covered for 10 minutes.
• Make them into equal sized balls.
• To make parathas take a ball of the dough and roll them into a small disc by dusting enough atta .
• Place the stuffing in the center and close it.

• dust with flour and roll them into a medium sized thick paratha.
• I always like parathas thick. If you want you can roll them thinly.

• Heat a tawa and when hot, place the rolled parathas on it and cook on both sides till it becomes golden brown. Repeat this for the rest of the dough.

Note:

• finely chopped cabbage and grated cauliflower can be added to this. If adding drain the water completely , which it oozes out.
• Prepare the stuffing just before you make the parathas. else the salt in that will ooze out water.
• If you feel the stuffing is watery by any chance, roast 2 tblsp of besan (kadalai maavu) in a pan and add it to the stuffing and mix well.
• Finely chopped coriander leaves can be added.
• Kasoori methi can also be added.

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Lachha paratha recipe, how to make lachha paratha

Lachha paratha, a popular layered Indian flat bread recipe, with detailed step by step pictures and video of how to make lachha paratha.

Lachha paratha is the one which i wanted to try for a long time, it finally worked out during the long weekend last week. Lachha paratha turned out flaky and we enjoyed with Palak kofta Gravy.  During our childhood days, we used to eat the Kerala Malabar Parrota in a friend’s place and we too help her mom in making the parrota. In that same way i have tried this Lachha paratha and let me share the recipe of Lachha Paratha.
Also check out my other popular Indian flat bread recipes.

• Palak lachha paratha
• Kulcha recipe

PUDINA PARATHA RECIPE

MINT FLAVORED INDIAN FLAT BREAD

  Pudina paratha is one my favorite Indian flat bread and i used to order this whenever we go to restaurants. I wanted to try pudina paratha at home for a long time, but somehow it doesn’t happen and finally i made this last weekend it turned out very nice. I wanted to try this as  laccha paratha which is normally made in restaurants, but my laziness didn’t allow me and finally i rolled it into parathas.
Also check out

1. Spinach laccha paratha
2. Mexican paratha

INGREDIENTS:(YIELDS-8 Medium sized parathas)

WHOLE WHEAT FLOUR(ATTA)	2 CUPS
SALT	AS NEEDED
MINT LEAVES(Tightly packed)	2 CUPS
CHAAT MASALA	1/4 TSP
OIL	2-3 TSP

METHOD:

• Wash the mint leaves and pat dry them.

• In a wide bowl mix the atta and salt.
• Take half portion of the mint leaves and finely chop them.
• Add this to the flour and knead it into a pliable dough adding required amount of water to this.
• Add a tsp of oil and mix well. Cover it and keep it aside for 15 minutes.

• In a griddle |tawa, add the remaining mint leaves and roast them nicely.
• Alternatively you can microwave this too for a few seconds.
• When they become crisp take them out and just give a pulse in a mixer.

• Keep this in a small bowl and mix it nicely with chaat masala.
• Divide the dough into equal parts.

• Roll it into little thick parathas and place it in a hot tawa.

• Sprinkle the mint and chaat masala powder.

• When cooked on one side flip on the other side and add little oil or brush with little oil.

• Sprinkle a dash of mint powder on the other side too and take out from the flame.

• Repeat the same process for the rest of the dough.
• Serve with any SIDE DISH of your choice. We had with boondi raitha.

GOBI PARATHA | CAULIFLOWER PARATHA RECIPE

Cauliflower stuffed paratha with step by step pictures  

 I wanted to post this gobi paratha recipe for a long time but somehow, i couldn’t click the picture as i make this for dinner. This weekend when i made these cauliflower parathas for breakfast i could able to click the pictures. A simple and perfect cauliflower paratha recipe follows:
Also check out

• Mango paratha
• Gobi peas paratha

INGREDIENTS: Serves 2-3
FOR THE FILLING:

GRATED CAULIFLOWER	3/4 CUP
GINGER	1/2 TSP(GRATED)
GARLIC	4 PODS(FINELY CHOPPED)
GREEN CHILLI	3 NO( FINELY CHOPPED)
OIL	2 TSP
ONION	1 NO.(OPTIONAL)
CORIANDER LEAVES	2 TBLSP(FINELY CHOPPED)
TURMERIC POWDER	A PINCH
SALT	AS NEEDED

FOR DOUGH:

ATTA	1 CUP
WATER	AS NEEDED
OIL	1 TSP

METHOD:

• Knead the atta into a pliabe dough , cover and keep it aside.
• In a pan, add oil and throw in the finely chopped green chilli, finely chopped garlic and the grated ginger.
• Saute them for few minutes.

• Add the finely chopped onions(if using) and it for few minutes.
• Add the grated cauliflower, salt and turmeric powder.
• Mix well and saute in medium flame for 2-3 minutes.
• Add the coriander leaves.
• Allow it to cool.

• Make a lemon sized ball out of the dough and roll it to form a small disc.
• Add 1 and 1/2 tblsp of filling in the center.

• Cover the edges and roll it gently to form a paratha.

• Heat a griddle and place the paratha on that and cook till it is done on both sides.

• Add 1/4 tsp of  oil if u need,else brush with little oil and serve hot with yogurt / pickle.
• We enjoyed this as it is.

Grated/ scrambled paneer can be added in the filling.

MOOLI KA PARATHA, RADISH PARATHA

            Among all the veggies i cook at home, somehow i don’t have any passion towards this radish , though i know it is very good for health. But i love to make paratha with radish rather than adding them in sambar. Here comes the recipe for mooli ka paratha/radish paratha. Also check out my

• Paneer paratha
• Peas paratha

WHOLE WHEAT FLOUR	1 CUP
RADISH (GRATED)	1 CUP
SALT	AS NEEDED
ONION	1 NO
CUMIN SEEDS	FEW
BESAN/GRAM FLOUR	1 TBLSP
REDCHILLI POWDER	1/4 TSP
GARAM MASALA	A PINCH
CORIANDER LEAVES	FEW
OIL	2 TBLSP

METHOD:

• Knead the wheat flour with enough water and salt.
• Cover and keep it aside.
• Peel the radish and grate it.
• Add salt to this and keep it aside for 10 mins.
• After 10 mins, thoroughly squeeze out the water from the radish.
• You can also use the water for making the dough.

• heat a kadai and add a tsp of oil to this and add the cumin seeds.
• Add the chopped onions to this and saute for few minutes.
• Add the grated radish to this and throw in the redchilli powder, garam masala , salt and besan to this. Mix well and add the coriander leaves to this.

• Allow this filling to cool.
• Take a mini orange sized dough and roll it into a mini circle.
• Keep a tblsp of filling on the center and close the circle.
• Roll it into a parathas and dust them with flour as and when needed.
• Cook the parathas in a tawa till golden spots appear on both sides.Drizzle with oil.

• Serve hot with any pickle /curd.

Aloo paratha recipe

Aloo paratha with step by step pictures and video on how to roll parathas        

Aloo Paratha a popular Indian flat bread stuffed with Potato masala, serves a perfect breakfast or lunch or dinner too. Aloo paratha takes place in my kitchen weekly once.
Some dishes we love to eat and some dishes though we do not like to eat, we make for our family members, some dishes we love to make and eat also. Aloo paratha, is the one which i  always love to make and eat too, and thankfully my hubby and kids love Aloo paratha. I learnt the recipe of making aloo paratha from my friend. You can add some grated paneer to this aloo mixture and make aloo paneer paratha. The main key to get perfect parathas is to keep the potato mixture moisture free. If it is loose with lots of moisture, then it will tear while rolling the parathas.
Check out my

• Paneer paratha
• Mexican paratha

METHI PARATHA RECIPE

I have attempted methi parathas very few times and i don't have a proper recipe, and very recently i got this recipe from my friend,who makes this very nicely. So after knowing the proper recipe, now i wanted to try this and blog this one. So without any delay i went to the market the next day and bought these fresh methi leaves and tried the paratha. Check out my methi thepla recipe too.


It came out very nice and  i loved the texture of the dough while rolling it.

Methi paratha

  Preparation Time : 15 mins | Cooking Time : 25Mins |Serves: 3-4

     Methi leaves   1 small bunch
     Whole wheat flour   2 cups
     Salt  as needed
     Milk   1/2 cup
     Coriander powder   1/2 tsp
     Red chili powder  1 tsp
     Turmeric powder   1/4 tsp
     Garlic  (crushed)  2-3 cloves
     Cumin seeds   1/4 tsp
     Ajwain | Omam  2 pinches
     Oil   1 tblsp
     Water    as needed
     Garam masala   2 pinches
     
     

Method:

• Clean the leaves and cut them into finely.
• Wash them thoroughly
• Crush the garlic (a mortar and pestle can do this job)
• In a kadai, add 2 tsp of oil and put the cuminseeds and crushed garlic.
• Just saute them for a minute .

• Add the methi leaves and throw in the chilli powder,coriander powder ,turmeric powder ,salt and garam masala(if using).
• Saute for 3-5 mins.

• Now switch off the flame and add this mixture to the atta flour
• Mix this nicely.
• Add the ajwain seeds.
• Add the milk and start kneading it into a smooth dough.
• Add water also as the quantity of milk won’t be sufficient to knead the dough.
• Add a tsp of oil to the dough and cover it with a lid and let this it for half an hour.

• Make equal balls out of these dough and roll them into circles.
• Since i decided to make   parathas ,i rolled it into little thick circle.

• Heat a tawa and  put the paratha in it.

• When it is done on both sides,add a tsp of oil and transfer it to a plate.
• Repeat this process for the rest of the balls.
• Serve hot with any pickle/yogurt.

Note:

1. You can replace homemade sambar powder  for chilli powder and coriander powder.
2. Adding garlic to this will subdue the flavour of methi , but not much more.
3. If you want the flavour of methi leaves in particular, just skip the procedure of adding garlic.
4. Sauting methi leaves will reduce the bitterness of the leaves.