Radish Paratha

 

Ingredients:

• Radish - 1 and 1/4 Cup grated
•  Whole wheat flour- 1 Cup
• Onion - 1 Cup ( finely chopped)
• Coriander leaves -1/4 Cup
• Green chili or Red chili powder
• Carom seeds - 1 TSP
• Turmeric powder
• Coriander seed powder -1 TSP
• Cumin seeds powder - 1/2 TSP
• Garam masala - 1 Tsp optional
• Dry mango powder - 1 Tsp
• Salt
• Ghee or Butter

Procedure :

1.  In a bowl mix radish, onion, finely chopped green chili and coriander leaves.
2. Add carom seeds, turmeric powder, cumin seeds powder, coriander seed powder, garam masala, dry mango powder and salt.
3. Mix well and add whole wheat flour.
4. Mix well and kneed.
5. Add little water if required.
6.  Prepare small rounds.
7. Roll it. It should be thicker than chapati. 
8. Add 1 Tsp ghee on the flat pan and roast one side.
9. Apply ghee to the upper part and roast it.
10. Serve hot with Raita or curd.

Paav

Ingredients :

• All purpose flour - 1 & 1/2 Cup
• Milk - 3/4 Cup
• Sugar - 1 Tsp
• Yeast - 3/4 Tsp
• Butter - 2 Tsp
• Salt

Procedure :

1. Take luck warm milk, add sugar and mix well. 
2. Check the temperature, it should not be too hot or cool. Add yeast and keep aside for 15 min.
3. Check after 15 min.  Bubbles should be formed. If it's not repeat above procedure. 
4. Add all purpose flour and salt as per taste.
5. Kneed to prepare soft dough.  
6. Initially the dough will be sticky, add butter slowly till the dough becomes non sticky. 
7. Keep aside for one hour. It will be doubled. 
8. After one hour again kneed and make small balls. Keep it in the baking tray. 
9. Apply butter and cover with wet towel. Keep aside for 30 min. 
10. Apply milk and sugar solution to the upper part. 
11. Preheat oven for 180 and bake for 20-25 min.
12. Apply butter and cover with wet towel for half an hour. 
13. Fresh, soft paav are ready.

Note : You can use pan instead of oven. But some salt in a deep pan.  Keep stand in it.  The baking tray should not touch the bottom directly. Cover and heat for 10 min.  Keep baking tray.  Cover properly and cook for 20-25 min. 

Cheese Paratha

Ingredients :

• Onion - 1
• Capsicum - 1
• Black olives (optional)
• Mixed herbs - 1 Tsp
• Black pepper powder - 1 Pinch
• Grated cheese
• Wheat flour
• Oil
• Butter
• Salt

Procedure :

1. Take wheat flour in a bowl. Add salt and 1 Tsp oil.
2. Kneed dough like chapati and keep aside.
3. Take little oil in a pan. Add onion and capsicum and fry for 2 min,  so that it get cooked partially.
4. Mix black olives, grated cheese, onion, capsicum, black pepper powder and mixed herbs.
5. Prepare round shape using rolling pin just like chapati.
6. Spread the cheese mixture on the half part and fold the remaining chapati. 
7. Using fork close the chapati. 
8. Roast both the sides by applying butter.
9. Cut into two parts and serve hot.

Pumpkin Sweet Roti

Ingredients :

• Pumpkin - 250 gms
• Jaggery - 1 cup
• Wheat flour
• Butter or ghee

Procedure :

1. Peal Pumpkin and cut it into small pieces.
2. Heat 1 Tsp ghee in a pan and add pumpkin pieces.
3. Mix well and cover the lid.
4. Cook nicely and stir in between.
5. When Pumpkin cooked turned off the flame and Mash it.
6.  Add jaggery and mix well.
7. Now slowly add wheat flour and prepare dough like chapati. 
8. Prepare small rounds and Roll like chapati.
9. Heat flat pan and roast both the sides.
10. Apply ghee and again roast lightly.

Matar Paratha

Ingredients : 

• Fresh Matar( green peas) - 1 Cup
• Ginger - garlic paste - 1 Tsp
• Carom seeds - 1/2 Tsp
• Cumin seeds - 1 Tsp
• Cilantro - 1/2 Cup
• Red chili powder or green chili paste - 1 /4 Tsp
• Asafoetida - 1 Pimch
• Turmeric - 1/4 Tsp
• Salt
• Wheat flour
• Oil

Procedure :

1. Take wheat flour in a bowl. Add salt and 1 Tsp oil. With the help of cold water kneed dough for paratha. Cover it and keep aside.
2. Boil green peas in  water for 5 min. Drain and keep aside for cooling.
3. Make coarse paste of green peas.
4. Heat 1 Tsp oil in a pan. Add cumin and carom seeds.
5. Add Ginger-garlic paste, green chili paste, turmeric and asafoetida.
6. Add Green pea paste and mix well. 
7. Add salt and Cilantro. Mix well and cover the lids for 2 min.
8. Keep aside for cooling.
9. Prepare paratha just like alu paratha using green pea stuffing.
10. Detail procedure is given in the post of Puran Poli.

Paneer Paratha

Ingredients:

• Grated Paneer  - 1 Cup
• Cilantro - 1/4 Cup
• Green chili
• Dry mango powder(Amchur) - 1/4 Tsp
• Wheat flour
• Oil
• Butter
• Salt

Procedure :

1. Take wheat flour in a bowl. Add salt oil and prepare loose dough. Keep aside for 15-20 minutes.
2.  Chop green chili and cilantro.
3. Mix grated paneer, Cilantro, green chili, Amchur and salt in a bowl.
4. Prepare Paneer Paratha just like Puran Poli.
5. Heat flat pan and roast both the sides by applying butter.
6. Serve hot with yogurt.

Palak Paratha -II

Ingredients :

• Spinach - 1 Bunch
• Garlic clove - 6-7
• Green Chili - 2-3
• Coriander leaves
• Turmeric - 1/4 Tsp
• Sesame seeds - 1 Tbsp
• Whole wheat flour - 1 Cup
• Bengal gram flour - 1/4 Cup
• Asafoetida - 1 Pinch
• Salt
• oil

Procedure :

1. Wash and grind spinach leaves to prepare fine paste.
2. Grind Garlic cloves, green chili and coriander leaves and add it to spinach paste.
3. Add all the ingredients except oil.
4. Prepare dough. Add little water if required.
5. Prepare small rounds.
6. Roll like chapati and roast both the sides.
7. Apply butter and serve hot with chutney or pickle.

Mung-oats Thalipeeth

Ingredients :

• Green grams (Sprouted) - 1/2 Cup
• Oats - 1 Cup
• Carrots grated - 1/2 Cup
• Cabbage grated - 1/2 Cup
• Ginger-Garlic Paste - 1/2 Tsp
• Green chili paste - 1/2 Tsp
• Garam Masala - 1 Tsp
• Turmeric - 1/4 Tsp
• Asafoetida - 1 Pinch
• Sugar - 1Tsp
• Salt
• Ghee

Procedure :

1. Grind green grams to prepare fine paste.
2. Add oats in the grinder and mix well.
3. Mix all the ingredients except ghee in a pot.
4. Prepare medium size balls.
5. Apply ghee on the surface of flat pan and palms.
6. Spread dough ball in a thin round shape.
7. Prepare 4-5 wholes in between and add ghee drops in it.
8. Roast both the sides by covering lid.
9. Serve hot with chutney or tomato sauce.

Palak Thalpeeth (Spinach)

 

Ingredients :

• Spinach - 1 cup
• Onion - 1 cup
• Mixed Floor - 1 Cup
• Cumin seed Powder - 1/2 Tsp
• Asafoetida - 1 Pinch
• Turmeric - 1/2 Tsp
• Red Chili powder - 1 Tsp
• Coriander Leaves
• Oil or Ghee
• Salt

Procedure :

 



1. Mix Wheat floor, White millet floor (jawar) and Bengal gram floor in equal proportion.
2. Fry it little and keep aside for cooling.
3. Chop spinach, coriander and onion finely.
4. Mix all the ingredients except oil.
5. Prepare dough using water.
6. Prepare medium size balls.
7. Apply ghee or oil on the surface of a flat pan.
8. Apply oil to fingers.
9. Spread dough balls in a thin round shape.
10. Prepare 4 to 5 small wholes and put ghee drops in it.
11. Cover the lid and roast one side.
12. Remove the lid and roast other side.
13. Serve hot with coconut chutney, sauce or curd.

Note :

•  You can add Ragi floor and rice floor in the mixed floor.
• Instead of using water you can use buttermilk to prepare dough.

Tilachi Poli (Sesame Roti)

Ingredient :

• Roasted Sesame - 1 Cup
• Jaggery - 1 Cup
• Grated dry coconut - 1/4 Cup
• Nutmeg powder - 1 Pinch
• Cardamom powder - 1 Pinch
• Wheat flour - 1 Cup
• All purpose flour ( Maida) - 1/4 Cup(optional)
• Salt
• Oil
• Ghee
• Water

Procedure :

1. Grind Roasted sesame powder and jaggery.
2. Roast grated coconut lightly.
3. After cooling, crush with hands and mix it with grounded powder.
4. Add nutmeg powder and cardamom powder.
5. Keep this filling aside.
6. Take wheat flour and all purpose flour in a bowl.
7. Add salt and 1 Tsp oil.
8. Prepare dough just like chapati dough.
9. Prepare chapati.(Procedure is just like Puran poli).
10. Roast both the sides on flat pan.
11. Apply ghee and again roast lightly.
12. Serve hot or cool with ghee and Pickle.

Note : This Roti is used for 3-4 days.

Plain Paratha (Seven Layer Chapati)

Ingredients :

• Wheat Flour - 1 Cup
• Ghee - 1 Tsp
• Salt 1/4 Tsp
• Melted Ghee
• Wheat Flour for dusting

Procedure :

1. Mix wheat flour, ghee and salt nicely.
2. Prepare dough using water.
3. Cover the dough with damp kitchen towel. Keep aside for 1 hour.
4. Make small balls of equal size.
5. Roll dough ball to make circle.
6. Apply melted ghee over the surface using brush.
7. Fold as shown in the picture. Every time apply melted ghee before folding.
8. Cream portion represents wheat dough and yellow portion represents brushed part.
9. Again roll into circle as shown.
10. Heat the griddle and roast paratha.
11. Roast both the sides.
12. Serve hot.
    

Pumpkin Paratha

Ingredients :

• Yellow Pumpkin - 1 Cup
• Wheat flour
• Besan - 1 Tbsp
• Sesame seeds - 1 Tsp
• Red Chili Powder - 1/2 tsp
• Turmeric - 1 Pinch
• Coriander powder - 1 Tsp
• Cumin seeds powder - 1/2 Tso
• Asafoetida - 1 Pinch
• Cilantro (optional) 
• Salt
• Oil

Procedure :

1. Peal and grate yellow pumpkin.
2. Heat 1 Tsp oil in a pan.
3. Add turmeric, asafoetida and red chili powder.
4. Add grated pumpkin and salt.
5. Mix well and cover the lid.
6. Cook for 2-3 min.
7. Turn off the stove.
8. Add sesame seeds.
9. Add besan and slowly add wheat flour.
10. Prepare dough without adding water
11. Prepare small rounds.
12. Roll like chapati and roast both the sides.
13. Apply butter and serve hot.

Mix veg paratha

Ingredients :

• Potato - 1/4 Cup
• Carrot - 1/4 Cup
• Cauliflower - 1/4 Cup
• Cabbage - 1/4 Cup
• Capsicum - 1/4 Cup
• Ginger - 1/2 Tsp
• Garlic - 1 Tsp
• Coriander Powder - 1 Tsp
• Red Chili powder - 1/2 Tsp
• Wheat flour - 1 Cup
• Oil
• Salt

Procedure :

1. Take wheat flour, add 1 tsp oil and salt and prepare loose dough.
2. Cover the dough and keep aside.
3. Cook all the vegetables including ginger and garlic in a pressure cooker without water.
4. Mash all cooked vegetables.
5. Add coriander powder, red chili powder, salt and prepare small rounds.
6. Apply oil to palm and prepare small rounds of dough.
7. Spread flour on the rolling surface and prepare small round shape using rolling pin.
8. Put Vegetable round over it and close it. (Procedure is shown in Puran Poli recipe)
9. Roll the dough like chapati.
10. Roast both the sides of paratha.
11. Apply Butter or Ghee after removing from pan.
12. Serve it with Yogurt or Chutney.

Sweet Roti

Ingredients :

• Jaggery - 1/2 Cup
• Ghee - 1 Tbsp
• Wheat flour
• Water or milk - 1/2 Cup
• Salt - 1 Pinch

Procedure :

1. Warm water and add jaggery, salt and ghee.
2. Mix till jaggery melts completely.
3. Slowly add wheat flour and prepare dough like chapati dough.
4. Roll and roast both the sides like chapati.
5. Serve with curry or pickle.

Dhapathe

Ingredients :

• Millet(Jawar) Flour - 2 Cups
• Bengal gram flour(Besan)- 1/2 Cup
• Sesame seeds - 1 Tsp
• carom seeds - 1 Tsp
• Cumin seeds - 1 Tsp
• Asafoetida - 1 Pinch
• Turmeric - 1 Pinch
• Red chili powder - 1/2 Tsp
• Coriander leaves
• Sour Yogurt
• Oil
• Salt

Procedure :

1. Mix all the ingredients except yogurt and oil.
2. Slowly add yogurt and prepare dough.
3. Apply oil to plastic sheets.
4. Prepare small round to dough.
5. Place one round on greased plastic sheet.
6. Place another plastic sheet over it.
7. With the help of hand prepare thin round.
8. Remove plastic sheets and roast both the sides.
9. Serve hot or cold with Chutney.

Poha Rotti

Ingredients :

• Thin pressed rice(Poha) - 1/2 Cup
• Rice flour - 1/2 Cup
• Onion - 1/4 cup
• Coconut grated - 1 Tsp
• Green chili - 1
• Dill - 1/4 cup
• Salt
• Oil

Procedure :

1. Apply water to poha, keep aside for 5 min.
2. Add rice flour, grated coconut, salt, finely chopped onion, green chili and dill.
3. Prepare solid dough.
4. Prepare medium size ball.
5. Apply oil on the surface of a flat pan.
6. Dip palm in water and spread dough balls in thin round shape.
7. Cover the lid and roast both the sides.
8. Serve hot with chutney.

Note :

• You can add cabbage, carrot or fenugreek leaves instead of dill.

Ragi Rotti

Ingredients :

• Ragi flour - 1 Cup
• Coconut(shredded) - 1/4 Cup
• Coriander leaves - 1/4 Cup
• Green chili - 1
• Onion - 1/4 Cup
• Salt
• Oil

Procedure :

1. Finely chop Coriander leaves, green chili, and onion.
2. Add this with Ragi flour.
3. Add salt as per taste.
4. Prepare a loose dough using water.
5. Spread oil on the surface of the pan.
6. Spread the dough with the help of fingers to prepare thin round.
7. Heat this by covering the lid until its color changes to golden.
8. Turn the side and roast other side.
9. Serve hot with Chutney.
   

Note :

• You can add grated cabbage, grated cucumber or grated carrot instead of onion.
• Don't add water if you are using cucumber.

Cabbage Paratha

Ingredients :

• Cabbage (Grated) - 1 Cup
• Fennel seeds - 1 Tsp
• Garlic - ginger paste - 1 Tsp
• Asafoetida - 1 Pinch
• Turmeric - 1 Pinch
• Bengal gram flour(besan) -1 Tbsp
• Salt
• Wheat flour
• Oil

Procedure :

1. Add 1 Tsp oil and salt in wheat flour and prepare a loose dough.
2. Keep aside.
3. Heat 1 Tsp oil in a pan.
4. Add fennel seeds, asafoetida, turmeric & ginger garlic paste.
5. Add grated cabbage and salt.
6. Cover the lid for 2 min. It will become watery.
7. Now add besan and mix well.
8. Cook for 1 min & keep aside for cooling.
9. Prepare small rounds and prepare like Puran poli.
10. Roast both the sides.
11. Serve hot with yogurt.

Rice flour Rotti

Ingredients :

• Rice flour - 1 Cup
• Coconut(shredded) - 1/4 Cup
• Coriander leaves - 1/4 Cup
• Green chili - 1
• Onion - 1/4 Cup
• Salt
• Oil

Procedure :

1. Finely chop Coriander leaves, green chili, and onion.
2. Add this with Rice flour.
3. Add salt as per taste.
4. Prepare a loose dough using water.
5. Spread oil on the surface of the pan.
6. Spread the dough with the help of fingers to prepare thin round.
7. Heat this by covering the lid until its color changes to golden.
8. Turn the side and roast other side.
9. Serve hot with Chutney.

Note :

• You can add grated cabbage, grated cucumber or grated carrot instead of onion.
• Don't add water if you are using cucumber.

Methi Paratha

Ingredients :

• Fenugreek leaves(Methi) - 1 Cup
• Bengal gram flour(Besan) - 2 Tbsp
• Carom seeds(Ajwain) - 1/2 Tsp
• Asafoetida - 1 Pinch
• Garlic paste -1/2 Tsp (optional)
• Red Chili Powder -1/4 Tsp
• Turmeric - 1 Pinch
• Wheat flour
• Oil
• Salt

Procedure :

1. Prepare loose dough of wheat flour like Puranpoli.
2. Wash fenugreek leaves and chop it finely.
3. Heat 1 tsp oil and add carom seeds.
4. When it start splutter, add asafoetida, red chili powder and turmeric.
5. Add fenugreek leaves and salt.
6. Mix well and cover with a lid.
7. Cook for 2 minutes.
8. Add besan and mix well.
9. Close the lid and cook for another 1 minute.
10. Keep aside for cooling.
11. Make small rounds as shown in picture.
12. Fill like Puranpoli.
13. Roll it and roast both the sides.
14. Apply oil /butter/ghee after removing from pan.
15. Serve hot with chutney/pickle/sauce.