Milk Phulka

This is one of my creations. Healthy and very tasty Indian bread.
Phulkas/chappattis are very common Indian breads. 

I brought in a little variation of my own and made phulkas with milk. Garnish the milk phulkas with sesame seeds. So enjoy this new variation and have it with upcoming recipes of Baby corn palak and Veg jalfarezi!! 




Ingredients:
1 cup wheat flour
1/2 cup (a little more) milk(for kneading)
1 table spoon sesame seeds
1/2 teaspoon sugar
1 table spoon chopped coriander leaves
1/2 teaspoon salt
a little wheat flour (for flouring the phulkas)

Method:
In a bowl mix atta,sesame seeds,coriander leaves, sugar and salt.

Flour  and other ingredients 

Add milk in proportions and knead it into a soft dough.
keep the dough aside for 5 minutes to let it set.
Make small balls out of this dough and roll it into round shape of size 12 cm each.(with help of a rolling pin)

rolled phulkas

Place this rolled phulka on hot tawa(griddle) and let it bake from both sides by flipping it after 10-20 seconds on each side.

phulka placed on the tawa

Place this phulka directly on flame using tongs and let it puff. flip it and let it bake from other side too.

Phulka placed on flame and puffing

(a slight golden brown texture will appear on both the sides to indicate its baking)

Tasty Milk phulka is ready. Enjoy with vegetable dishes!!


Optional note:
Apply a little butter/ghee on each phulka to enhance its taste. Apply it on them when they are hot or withdrawn from flame.

Assorted Chocolates

Assorted  Chocolates

" Kuch meetha ho jaye"!!These are home made chocolates which are made from milk solids and dry fruits. So enjoy these chocolates and share them with friends and family during festival season......

Coffee Chocolate

Ingredients:

2 cups milk powder(any brand)

6.5 tea spoon cocoa powder or drinking chocolate powder

1.5 cup powdered sugar

1 teaspoon coffee

3/4 cup butter(preferably unsalted)

3 tablespoon water

Method:

Coffee, cocoa and milk powder 

Sieve cocoa and milk powder. Add coffee to this mixture. Mix well and keep this dry mixture aside.

 In a kadahi, add sugar and water to make sugar syrup, let it boil on low flame for 2 minute. Add butter and mix well.

preparing sugar syrup

 When the sugar and butter dissolves completely and bubbles starts to appear on the surface, sugar syrup is ready.

To this syrup, add the dry mixture(cocoa, milk and coffee powder)and stir well.

Chocolate paste 

 Keep stirring till it turns into a semi thick paste and start leaving the sides of the kadahi.

Chocolate paste spread  on a tray

Grease a plate or tray and spread this paste on it. Let it cool at room temperature.

Cut square or diagonal shapes(one's choice) when it is completely cool. 

Store in a container and refrigerate  it for longer use. Garnish it with sliced cashew nuts(optional)

Delicious Coffee Chocolate is ready. Enjoy!!

Dry fruits Delight

Ingredients:

2 cups milk powder(any brand)

6.5 tea spoon cocoa powder or drinking chocolate powder

1.5 cup powdered sugar

1/2 cup coarsely crushed dry fruits(cashew nuts, raisins, Wall nuts, Almonds, pistachios)

2 tablespoon dry coconut powder 

3/4 cup butter(preferably unsalted)

3 tablespoon water

Method:

 Sieve cocoa and milk powder. Keep it aside

  In a kadahi, add sugar and water to make sugar syrup, let it boil on low flame for 2 minute. Add butter and mix well. 

When the sugar and butter dissolves completely and bubbles starts to appear on the surface, sugar syrup is ready.

To this syrup add The dry ingredients (cocoa and milk powder, dry fruits and coconut powder).Stir well

Keep stirring till it turns into a semi thick paste and start leaving the sides of the kadahi.

Grease a plate or tray and spread this paste on it. Let it cool at room temperature.

Cut into square or diagonal shapes(one's choice) when it is completely cool. 

Store in a container and refrigerate it for longer use.

 Tasty Dry fruits Delight is ready. Enjoy!!

Spicy eggplants

Small eggplants filled with mixture of spices and cooked on low heat. Tastes great with Indian breads !!!

Ingredients:
7-8 small eggplants
1 large potatoe (cut into wedges)










For filling:

filling mixture 

1 tablespoon red chilli powder(lal mirch)
1/2 teaspoon turmeric powder(haldi powder)
1 tablespoon dry mango powder(aamchoor)
1 tablespoon garam masala
2 tablespoon coriander powder(dhania)
1/2 tablespoon roasted cumin powder(bhuna jeera)
1/2 tablespoon black salt(kaala namak)
1 tablespoon common salt
2 tablespoon mustard oil
1 table spoon mango pickle paste
For tadka:
1 teaspoon fennel seeds(saunf)
1 teaspoon onion seeds(kalaunji)
1 teaspoon mustard seeds(rai)
1 teaspoon asafeotida(hing)
2 tablespoon mustard oil
For garnishing:
nicely chopped coriander leaves
Method:

filling the eggplants with mixture

In a bowl, mix all the ingredients for the filling. Wash and  make cuts the eggplants enough so that they could be filled properly. Fill them nicely with the filling mixture.

Filled and coated eggplants cooking on low heat

In a kadahi, heat oil and put saunf, rai, kalaunji and hing. When they start to crack, place the eggplants and sliced potatoes. Coat them with the remaining filling mixture. Cover with lid and let them cook on low-medium flame for 15-20 minutes. Turn them  in between, so that they could be cooked from both sides.
Garnish with coriander leaves.
Delicious Spicy eggplants is ready

Sada bahar poha

"Poha "  healthy and nutritious Snack for all ages!!!

Ingredients:
2 cups Beaten rice(Poha)
1/4 cup boiled corn kernels
1/4 cup boiled peas
1 medium potato (boiled)
1/4 cup carrots nicely cut
1/4 cup peanuts
1 tablespoon Bengal gram (channa daal)
1 teaspoon mustard seeds( rai)
1 teaspoon white lentils(urad dhuli)
3-4 curry leaves
1 green chilli
lemon juice (optional)
1 teaspoon sugar
1 teaspoon red chilli powder(laal mirch)
1/2 teaspoon turmeric powder(haldi powder)
salt according to taste
3 table spoon  refined oil

For garnishing:
 Freshly grated coconut
Nicely chopped coriander leaves(optional)

Method:
Wash the poha with water and keep aside. In a kadahi, heat oil and add mustard seeds,green chilli & curry leaves. When they start cracking, add both lentils and peanuts. Saute them till their color changes. Add all the vegetables (mentioned above) and saute them too. Add turmeric powder and stir well. Now add poha and mix well with the vegetables. Add the seasonings and mix well. Put sugar and mix it well too. Finally, put lemon juice and mix it too. Garnish poha with grated coconut and coriander leaves.

Tasty Sada bahar Poha is ready. Enjoy it with ketchup or Chutney of your choice.

Assorted Pakoras- methi pyaz pakora

Onion slices coated with Fenugreek leaves batter, gives a mouth  watering taste!!


Ingredients:


1 large onion
2 tablespoon Dry fenugreek leaves(kasuri methi)
1 green chilli finely chopped
1 cup gram flour(besan)
1/2 teaspoon red chilli powder(lal mirch)
1/4 teaspoon asafeotida(hing)
salt according to taste
water for making batter of coating consistency
oil to deep fry

Method:


Cut round slices out of the onion. In a bowl mix besan, salt, chilli powder, hing, green chilli and methi leaves. Add water and make batter for coating  slices.  Heat oil in a kadahi , Dip each slice into the batter and deep fry them on medium flame till it becomes crispy brown in color. Place the slices on an absorbent paper to remove excess oil. Serve hot.

Yummy Pyaz methi pakora is ready to eat.

Optional notes:
Do not cut very thin slices of onion as they will not be coated properly with the batter. To enhance the taste of pakoras sprinkle chaat masala over them.

Assorted pakoras- Chatpata aloo pakora

Easy to make and tasty to eat!!!

Ingredients:


1 large potato
1 cup gram flour(besan)
1 tablespoon chaat masala
1/2 teaspoon Red chilli powder(lal mirch)
1/4 teaspoon asafeotida(hing)
salt according to taste
water to make batter for coating
oil to deep fry

Method:


Peel and wash potato. Cut round slices of potato. The slices should not be very thin. In a bowl, take besan and add chaat masala, hing, lal mirch and salt , mix well with water to make batter for coating. Heat oil in a kadahi, dip the potato slices in the batter and deep fry them on medium flame till it turn crispy brown in color.
Place it on an absorbent paper to remove excess oil.

Chatpata aloo pakora is ready to eat. Serve them hot.

Optional notes:

Pakoras should be enjoyed when they are crisp. Kept pakoras become soggy and it does not tastes so good. Always fry pakoras on medium flame. To enhance the texture  and flavor add a tablespoon of rice flour to the batter.

Assorted Pakoras

Its Rainy season and what else could be the best starter or snack then pakoras.!!!!Yummy.

                                           


Dil Bahaar pakora

  This preparation will make 6 to 8 pakoras


  Ingredients:


3-4 baby corn
200grams cottage cheese(paneer)
2 table spoon  peanuts (crushed)
2 tablespoon coriander leaves(nicely chopped)
2 cups gram flour(besan)
1 teaspoon chaat masala
1/2 teaspoon roasted cumin powder(jeera)
1/2 teaspoon Red chilli powder( lal mirch)
1/4 teaspoon black salt(kaala namak)
salt according to taste
water to make coating batter
oil to deep fry

Method:

Cut baby corn into halves. Grate/mash the paneer and add peanuts, seasoning and spices mentioned above . Mix well. Now coat the corn slices with this paneer mixture properly, keep aside. In a bowl , take gram flour and add sufficient water to make batter for coating. Add salt and asafeotida(hing) optional. Heat oil in a kadahi. Dip these coated corns in the batter and deep fry them on medium flame till they turn crispy brown in color. Cut these pakoras into half and serve.

Dil Bahaar pakora is ready.  Enjoy it with ketchup or chutney of your choice.

Chatpate Atta munches

Tea time snack made out of wheat flour, Healthy and tasty!!

Ingredients:

3 cups wheat flour

1/2 cup semolina(sooji)

3 tablespoon ghee

1 teaspoon salt

1 tablespoon dry fenugreek leaves(kasuri methi)

2 table spoon chaat masala

1 teaspoon asafeotida(hing)

oil for deep frying

Method:
 In a bowl mix atta, sooji ,salt, kasuri methi and ghee. Mix all properly. Add small portions of water and knead into a stiff dough. Make 3-4 rolls out of this dough. With the help of rolling pin spread it into a sheet. This sheet should not be very thin. Cut small squares out of this sheet. Heat oil in a kadahi. When the heating is appropriate, Put these squares  and deep fry them on low-medium flame till they turn crispy brown in color. Let them cool for few minutes at room temperature .
In a bowl ,  take atta pare and sprinkle hing & chaat masala and toss nicely so that each square gets coated with it.
 Chatpate atta pare are ready. Store it in an air tight container for longer use.

Bhalla in my Kaddhi

This is my creation of combining Bhalla with Kaddhi

This preparation will make kaddhi for 2


Ingredients:


For kaddhi:


2 table spoon gram flour(besan)
1/2 cup curd
4 cups water
1 teaspoon coriander powder(dhania)
1 teaspoon red chilli powder(lal mirch)
1/2 teaspoon garam masala
1/4 teaspoon turmeric powder(haldi)
1/2 teaspoon dry mango powder(aamchoor)
1 teaspoon black salt(kaala namak)

for tadka:


1/2 teaspoon cumin seeds(jeera)
1 teaspoon fenugreek seeds (methi)
1 teaspoon carom seeds(ajwain)
1/2 teaspoon asafeotida(hing)
2-3 pieces clove(loung)
2 bay leaves(tez patta)
1 green chilli
2 tablespoon ghee
salt according to taste

Method:


In  a bowl, beat curd and mix besan into it properly. Add all the masalas mentioned above into this curd & besan mixture. Mix well. Now add water and blend well all the ingredients. Keep aside. In a kadahi, heat ghee and add hing, ajwain, methi dana, loung, jeera and tez patta. When jeera starts to crack, add the raw kaddhi mixture  and stir well. Give a boil , let kaddhi cook on lower flame for about 10-15 minutes. Add whole green chilli  into this gravy. Finally add salt.

Tasty kaddhi gravy is ready.


For bhallas:

1/2 cup split green gram (Moong daal(yellow))

1/2 cup split black gram (urad daal)

1 pinch of asafeotida( hing)

1 green chilli

1 teaspoon ginger(chopped)

1/2 cup dry fruits(cashew nuts,almonds,raisins,walnut) coarsely crushed

2 tablespoon grated coconut

1 teaspoon charoli (chironji)

oil for deep frying

Method:

Soak both the daals (moong and urad ) overnight, separately. In morning, grind both daals separately. Grind chilli and ginger also. In a bowl mix the pastes of the daals together along with ginger chilli paste. Now with the help of a hand blender, blend the paste till it becomes fluffy. To this, add dry fruits, coconut, chironji and hing. Mix them all properly. Heat oil in a kadahi .  When heating of oil is appropriate, take a tablespoon full of this paste and put it in oil. Repeat this process for making all bhallas. Fry bhallas on medium flame till they turn  golden yellow in colour.

Bhallas are ready. 

Soak these bhallas  in luke warm water for about 5 to 10 minutes. Drain out excess water and put them in to hot kaddhi gravy. Pour a teaspoon of ghee over it.

Kaddhi with bhallas is ready to eat. Enjoy them with plain or Mutter paneer pulao.

Optional notes:

This my new version of kaddhi. The Punjabi Kaddhi is prepared with besan pakodis.

Chatpati Bhindi

A chatpati dish which can be used like pickle too

Ingredients:

250 grams fresh lady finger/okra (Bhindi)

2 table spoon mustard oil (for cooking)

For filling:

4 table spoon  gram flour (besan)

2 teaspoon coriander powder (dhania)

1 teaspoon red chilli powder (lal mirch)

1 teaspoon dry mango powder (aamchoor)

1 teaspoon garam masala

1 teaspoon Fennel seeds (saunf)

1/2 teaspoon turmeric powder (haldi)

1/2 teaspoon black salt (kaala namak)

2 table spoon Mango pickle (aam ka achchar)

1/2 teaspoon hing

2 table spoon mustard oil 

salt according to taste

 Method:

For filling:

In a shallow pan, roast gram flour till the color changes into light brown.  Add mustard oil  and saute it for 2 minutes. Add spices, saunf & hing and saute them too. Now add the pickle and saute again for few more minutes.  Filling is ready , allow it to cool at room temperature.

Preparation for bhindi: 

Wash and  cut the cap and lower end of okra. Make a long cut in each okra as it is to be  filled  and coated with the prepared filling. Fill each okra and coat it with remaining filling . In a shallow pan,heat  mustard oil and put okras. Cover the pan ,and let okras cook on low flame for 15 minutes. Turn them occasionally for proper cooking.

Chatpati bhindi is ready. Have them like a subzi or like pickle.

Serve them with chappatis or paranthas. 

Optional notes:

I had used mango pickle , One can also use lemon pickle, mixed vegetable or chilli pickle  according to desired taste.   

Dahi wale Sandwiches

Tasty sandwiches with curd and vegetable dressing

This preparation will make sandwiches for 3

Ingredients:


6 slices of wheat or multigrain Bread
2 tablespoon hung curd or thick curd
1 medium size tomato (nicely cut)
1 medium  onion( finely cut)
1 small capsicum (finely cut)
1 table spoon chopped coriander leaves
1/2 teaspoon carom seeds(ajwain)
1/2 teaspoon black pepper powder(kaali mirch)
salt according to taste
butter for crisping

Method:


In a bowl,  beat curd and mix all the mentioned ingredients. Take a bread slice and apply this dressing on it. Place another bread slice on it . Now on a non stick pan heat little butter and place this raw sandwich. Make it crisp from both sides. Prepare all sandwiches like this on medium -high flame.

Delicious Dahi wale Sandwiches are ready. Serve them with tomato ketchup.

Optional notes:


One can add a small portion of cheese in dressing for taste enhancement. This sandwich is a good tiffin snack for children . One can grill these sandwiches too.

Bread Spring rolls

This preparation will make 12 spring rolls


Ingredients:


For rolls:


1 cup  All purpose flour(maida)
 4 slices of bread(discard the sides)
1 tablespoon cornflour
salt according to taste
water for sealing the rolls

For filling:
1 large onion cut  finely
1 carrot finely cut into long strands
1 capsicum cut into long strands
1 tomato(discard the pulp) cut into strands
1/2 cup finely cut cabbage
50 grams cottage cheese(paneer)cut into long strands
1 tablespoon soy sauce
1 teaspoon vinegar
1/2 tablespoon ketchup
1/2 teaspoon ajinomoto
1 teaspoon black pepper(Kaali mirch)
salt according to taste
2 tablespoon  oil

oil for deep frying

Method:
 In a kadahi, heat 2 tablespoon oil, add onions and saute . Now add capsicum ,carrot, tomatoes and cabbage. Saute them.  Add paneer and saute it for 1 minute. Add both the sauce(soy and ketchup)and toss the vegetables. Now add vinegar and ajinomoto and toss again. Now add salt and pepper,mix well.
Filling is ready,let it cool.

In a bowl,mix maida,cornflour and salt. To this mixture add bread slices . Put small proportions of water and knead the dough. This dough is as similar as the dough for rotis. Make 3 to 4 large balls. Roll out each ball into a thin sheet, add filling and seal these sheets properly from all sides. Deep fry these rolls on medium flame till they turn golden brown in color . Cut each roll into 4 pieces(diagonally).

Bread spring rolls are ready.

Serve them with tomato ketchup or chilli sauce.
  

Pappad ki subzi

This preparation is for 3 


Ingredients:


3 Poppadom(of any flavour)
2 large potatoes
2  large tomatoes
1 green chilli
1 teaspoon chopped ginger
2 tablespoon curd
1 Teaspoon coriander powder(Dhania powder)
1/2 teaspoon Turmeric powder(haldi powder)
1/2 teaspoon red chilli powder(lal mirch)
1/2 teaspoon Dry mango powder(aamchoor)
1/2 teaspoon Black salt(kala namak)
1/2 teaspoon Cumin seeds(jeera)
1 teaspoon asafeotida(hing)
2 tablespoon ghee
2 cup water
salt according to taste


Method:


Break poppadoms into four quarters and keep aside.  In a Pressure cooker, heat ghee and add hing & cumin seeds.When the seeds start to crack,add green chilli and ginger.To this add tomatoes and saute them till they become tender. Add all the spices mentioned above and saute . Now add potatoes and stir well. Add water ,curd and finally poppadoms. Seal the lid of pressure cooker and cook for 5 minutes on high flame and 10 minutes on low flame.

Pappad ki subzi  is ready.
Enjoy this dish with Phulkas or Plain paranthas.

Optional notes:


One can increase the chilli flavour as desire.

Idli chaat

Ingredients:


7 to 8 pieces of left over Idlis(rawa or plain)
1 large onion
1/4 cup Peanuts
2 teaspoon Mustard seeds(rai)
1 tablespoon Chaat masala
1 teaspoon  white split gram(Urad dal white)
1 teaspoon red chilli powder
2 tablespoon oil/ghee

Method:


 Cut idlis into quarter squares  .In a kadahi, Heat oil/ghee and add mustard seeds. Add the urad dal and saute it till it turn golden in color.  Next, add peanuts and roast them a little. Add onions and saute them too. Now add idlis and stir fry them. Add the seasonings and toss the idlis .

Yummy Idli chaat is ready .

Enjoy this chaat with tea or have it  for breakfast.

Optional notes:
 This snack could be made in various forms, with chutneys or more spices. A good starter for family parties.

Bharwaan Aloo Tikki

 This preparation will make 6 tikkis


Ingredients:


For tikkis:


6 medium sized potatoes (boiled)
2 tablespoon cornflour
2 teaspoon salt
ghee/oil  for shallow fry

For filling:


1/2 cup boiled peas
1/2 cup any left out munches(cornflakes mixture,khatta meetha, moong dal etc)
1 teaspoon cumin seeds(jeera)
1/2 teaspoon asafoetida (hing)
1/2 teaspoon coriander powder(dhania powder)
1/4 teaspoon turmeric powder(haldi powder)
1/2 teaspoon red pepper powder(lal mirch)
1/4 dry mango powder(aamchoor)
1/4 cumin powder(jeera powder)
1/2 teaspoon rock salt(kaala namak)
1/2 teaspoon table salt
1 tablespoon ghee/oil

For garnishing:


4 tablespoon curd
tamarind chutney/sweet chutney
coriander leaves chutney
1/2 cup sliced tomatoes
1/2 cup sliced onions
cumin powder
red pepper powder
chaat masala

Method:


Filling preparation:


In a grinder,crush the munches into a powder. Heat a pan, add ghee/oil. Put hing and cumin seeds.When these start crackling, add peas and spices. Saute for 2 to 3 minutes. Add powdered munches and saute for 2 more minutes. Remove the mixture and let it cool.

Tikki preparation: 

In a bowl take mashed/grated potatoes. Add corn-flour and salt to the meshed potatoes. Make 6 balls from meshed potatoes. Add a teaspoon of (peas-munches) filling in each ball. After this shape the balls into round tikkis. Shallow fry the tikkis on both sides on low-medium flame.Yummy tikkis are ready.

Garnishing:

Take curd,beat it well.Add chaat masala to it. Place (a single or) a pair of Aloo tikki on a plate, Break the tikkis from center,put a table spoon of beaten curd on it. Add a teaspoon of both (Tamarind/sweet chutney & Coriander) chutneys. Place slices of tomatoes and onions (based on taste) and lastly the seasonings.

Bharwaan tikkis are ready to serve.

Besani Tukda

This preparation is for 2 pieces of Besani Tukda.


Ingredients:


4 tablespoon gram flour (Besan)
1 tablespoon cheese spread (of any flavor)
2 tablespoon cheddar cheese
1/2 teaspoon black peeper powder (kaali mirch powder)
 2 bread slices (any variety)
1 teaspoon dry fenugreek leaves (kasuri methi)
salt according to taste
ghee for crisping
1/2 cup water


Method:


Take besan and water in a bowl and mix well. In this mixture add all above items and once again mix well. Put a spoonfull of this batter on both sides of the bread slice (diagonally cut into half) and place the prepared slice on a non stick pan on medium flame. Apply little ghee for crisping the slice.

Yummy Besani tukda is ready.

Tastes best with tomato or mustard sauce.

Optional notes:

you can put chopped coriander leaves instead of kasuri methi.You can also add cottage cheese (paneer) for kids.

Rajma toasts

This preparation will make 3 to 4 toasts




Ingredients:


1 cup leftover Rajma (kidney beans)
3 to 4 tablespoon cheddar cheese
3 tablespoon tomato ketchup
1 teaspoon black pepper powder (kaali mirch powder)
3 to 4 toasted bread slice

Method :


In a pan heat rajma and add cheese, pepper & ketchup, and mix them well. Apply this mixture on a slice of toasted bread.

Yummy rajma toasts are ready


Optional notes;


To enhance flavor you can sprinkle some extra cheese on toast and some chopped spring onions on top.

Semolina Rolls

This preparation will make around 10 to 15 rolls 

Ingredients:

1 cup semolina (sooji)

2 cup milk

1 teaspoon black pepper

1/4 cup chopped coriander leaves

Salt according to taste

Oil for deep frying

1/2 cup semolina for coating

For filling

 Use left out munches like aaloo bhujiya, khatta meetha mixture ,or other dry munches.

Method :

Heat milk in a pan and add sooji. Keep stirring untill the sooji absorbs the milk completely. Add pepper, salt and coriander leaves. Let this mixture cool.

Apply some oil on your palms. Take small portion of mixture and make it into ball. Filling comprising of munches can be filled inside the ball.

The ball may be given a cylindrical shape. The basic roll is ready.

Coat these rolls by rolling them into sooji and deep fry them on medium flame.

Semolina Rolls are ready.

Serve the rolls with chutney or sauce of your choice.

Optional notes:

You can add the filling of paneer or leftover vegetables.

Khichdi Paranthas

This recipe is for four paranthas

Ingredients:

·         1 bowl leftover khichdi

·         1 teaspoon coriander (Dhania) powder

·         1 teaspoon cumin (Jeera) powder

·         ½ teaspoon dry mango (Aamchur) powder

·         ½ teaspoon rock salt (Kala Namak)

·         ½ teaspoon red pepper (Lal Mirch)powder

·         3 tablespoon ghee

·         1 teaspoon cumin seeds (Jeera)

·         ½ teaspoon asafoetida (Hing)
 1     salt according to taste

1 tablespoon chopped coriander leaves

Method

In a kadahi heat ghee and add cumin seeds with hing. Then add the khichdi and add all the above ingredients. Roast this mixture for few minutes and then let it cool.

 The filling for paranthas is ready.

Prepare normal dough for the paranthas. Add this filling to each roll and make yummy paranthas.

Serve with Butter / curd / chutney/ Pickle.