Aloo paranthas

Delicious potato stuffed paranthas !!!

This preparation is for 3 person

Ingredients:

For Filling:

3 large boiled potatoes

1 green chili nicely chopped

2 teaspoon coriander leaves nicely chopped

1 teaspoon coriander powder(dhania)

1 teaspoon garam masala

1/2 teaspoon red chili powder(lal mirch)

1/2 teaspoon dry mango powder(aamchoor)

1/2 teaspoon Black salt (kaala namak)

1 teaspoon cumin powder(jeera)

1/4 teaspoon asafeotida(hing)

salt according to taste

For dough:

1.5 cup Wheat flour

water for kneading

ghee for crisping

Method:

Mash/grate potatoes. Add all the mentioned spices & seasoning and mix well. Keep aside. Mix flour and water and prepare dough for paranthas.  Now make 6 balls out of this roll. With the help of rolling pin, roll a ball in round shape (size of approximately 15 cm). Spread the potato filling over this and again shape it into a round ball. Now, roll it again with help of rolling pin, putting light pressure on it. Heat the tawa and add few drops of ghee . When the tawa is appropriately heated, place this raw parantha and make it crisp from both sides on medium flame.

Aloo prantha is ready. Enjoy with curd/pickle or any chutney of  your choice. 

Optional notes:

This is a simple aloo parantha. If you have any dry vegetable left out (with potato) you can use it also as filling. Just mash and add spices (if required), and instant filling is ready. Different vegetables can be added with potato to make different varieties like aloo ghobhi(potato and cauliflower), aloo pyaz(potato and onion),aloo methi(potato and fenugreek leaves) and many other.

Missi Roti

This preparation will make 6 rotis

Ingredients:


1/2 cup wheat flour
1.5 cup gram flour (Besan)
1 teaspoon coriander powder
1/2 teaspoon black pepper powder(Kaali mirch)
1/2 teaspoon red chilli powder
1/2 teaspoon garam masala
1/2 teaspoon cumin powder(jeera powder)
1 green chilli chopped
1 tablespoon coriander leaves  finely chopped
 1 medium size onion finely cut
salt according to taste
Butter for cooking
water for kneading

Method:


In a bowl mix all the ingredients and knead with water. Cover it for 5 minutes. Make 6 balls out of the dough. On a tawa make rotis and roast from both sides by applying butter

Your Missi Rotis are ready.
Serve with any curry dish/raita/pickle or chutney of your choice.

Optional notes:


You can also add   roasted Sesame seeds(til) to enhance the taste of rotis.

Semolina Pancakes

This preparation will make 2 to 3 mini pancakes


Ingredients:


1 cup semolina (sooji) roasted
3 tablespoon curd (dahi)
1 tablespoon onion nicely chopped
1 tablespoon tomato nicely chopped
1/2 tablespoon chopped coriander leaves
1/4 cup water
1/2 teaspoon ajwain
1/2 teaspoon black pepper powder (kali mirch powder)
salt according to taste
ghee/oil for crisping


Method:


In a bowl mix all the ingredients and make batter for pancakes. Heat some ghee/oil on a non stick pan. Put a tablespoon of the batter on the heated pan and spread the batter evenly. Cook the pancake on medium  flame by applying little ghee/oil on both sides.This pancakes could be served with coriander chutney/sauce/tamarind chutney.

Optional notes:

You can add different colored vegetables to enhance its taste and looks.

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.