Cabbage Paneer Parathas (Cottage Cheese Stuffed Flat Bread) | Healthy Paratha Recipe

Paneer Dhaniya paratha, the only spices added were salt and black pepper. Extremely addictive and filling.

Ingredients

Ingredients for dough 
• 2 cups whole wheat flour
• 1/2 teaspoon salt
• 1 teaspoon oil
Ingredients for paneer paratha stuffing
• 1 cup homemade paneer, crumbled 
• 1 teaspoon roasted cumin powder
• 2 green chillies, finely chopped
• 1 small onion, finely chopped
• 1 cup cabbage, finely chopped
• a small bunch of finely chopped coriander leaves
• salt to taste

Directions for Cabbage Paneer Parathas (Cottage Cheese Stuffed Flat Bread)

1. To begin making the Paneer Paratha Recipe, we will first need to make the dough for the parathas. In a large bowl add in 2 cups of whole wheat flour and some salt. Use your fingers and stir in the salt into the flour.
2. Add water a little at a time and knead to make soft, pliable dough. Knead dough for a couple of minutes until the dough is smooth and elastic. Use the fold press and knead motion to make the dough smooth.
3. Next we will add a teaspoon of oil to coat the dough and knead little more. You want a dough that will be soft smooth and not sticky.
4. Next we will divide the dough into 14 to 16 equal portions. Cover the dough and allow the dough to rest until you the filling ready.
5. While the dough is resting, lets prepare the filling for the parathas. I am going to be using homemade paneer as it makes the parathas softer, but you can use store bought paneer as well.
6. In a large bowl; add in the homemade paneer. Use your fingers or a fork and begin to crumble the cottage cheese. 
7. Next add in 1 large chopped onion, finely chopped cabbage, lots of chopped coriander, the more you add the more flavor you get. Then add in the finely chopped green chillies, a large teaspoon of cumin powder, and finally some salt. Combine all the ingredients well.
8. Divide the filling into 10 to 12 equal portions. This process of dividing and keeping the portions of dough and filling ready, helps you gauge the number of parathas you can make and if you need more or less of the filling.
9. Take a paratha dough portion dust it in flour and flatten it on the rolling board by pressing it down. Roll the dough out into approximately 3 inch diameter circles dusting with flour in between to prevent the dough from sticking to the surface. Place this rolled dough to the side.
10. Take another dough portion, dust it with flour again and roll into approximately 3 inch diameter circle.
11. Now place the a portion of the filling onto the circle and spread it evenly around. Next, take the other rolled portion of the dough and place it over the filling.
12. Press and fold the edges so that the filling does not come out while cooking the paratha. Once sealed press down the paneer paratha with your palms to release any air pockets. And give it a gentle roll with the pin to even it out. Proceed the same way with the remaining paratha dough and filling portions.
13. Now we will get into the final steps of cooking a paneer paratha, preheat a skillet on medium heat and place the filled dough.
14. Allow it to cook on medium heat for about 30 to 45 seconds and flip over. Add this stage add a teaspoon of ghee or oil and spread it around the paneer paratha.
15. Flip again, so the oiled side can cook on the skillet. Spread a little more ghee and keep pressing the paneer parathas while on the skillet to cook the paratha evenly from inside out.
16. Do the flipping over process a couple of times until both sides get cooked, browned and crisp evenly. Make sure you cook on medium heat as it allows the parathas to get a crisp on the outside and yet soft texture.
17. Once the paneer paratha is cooked transfer to a plate. Continue to the remaining dough portions the same way.
18. Serve the Stuffed Paneer Paratha Recipe along with a Raita and Strawberry Chutney. You can pack them for your kids lunch box or take them as a travel snack. It is filling and nutritious.  Do give feedback in the comments below.

Grated Beetroot Chilli Paratha Recipe

Beetroot Parathas is a healthy and tasty combination of beetroot and cottage cheese. I came up with this beetroot paratha recipe.

Ingredients

• 1 small sized grated beetroot
• 2 cups wheat flour
• 1/2 teaspoon cumin powder
• 1/2 teaspoon red chili powder
• 1 teaspoon green chili paste
• 1 teaspoon ghee
• salt as per taste
• water as needed

• Directions for Grated Beetroot Chilli Paratha Recipe

  1. To prepare Grated Beetroot Chilli Paratha Recipe, wash and peel the beetroot skin. Grate the vegetable finely.
  2. Take a mixing bowl and add the grated beetroot. Add cumin powder, salt, red chilli powder, and ghee. Mix all the ingredients except wheat flour.
  3. Add whole wheat flour into another mixing bowl and knead it to a smooth dough with enough water.
  4. Take a small portion of the wheat flour dough and flatten it using a rolling pin into a small circle big enough to hold the filling.
  5. Place 1-2 tablespoon of filling in the center. Bring the edges together with fingers and remove any excess dough after joining the ends.
  6. Using some dry flour to help it not be sticky to the rolling pin, roll the dough stuffed with filling using a rolling pin to get uniform & slightly thick paratha.
  7. Heat the Tawa to medium heat & add the paratha on the hot tawa.
  8. Roast it for about a minute & then flip and cook on the other side for a minute or till done.
  9. Apply butter or oil as needed to grease it while cooking.
  10. Grated Beetroot Chilli Paratha Recipe can be served with Burani Raita or Mooli Raita or with homemade ghee.

Mooli Paratha Recipe Video |Punjabi Mooli Paratha | Radish Paratha

Mooli Paratha: Shallow fried Indian flat bread made with spicy grated radish.
Ingredients
Whole wheat flour(atta): 2 cups,
Grated radish or mooli: 1 cup,
Carom seeds or ajwain; 1 tsp,
Fine chopped coriander leaves(hari dhania): 2tbsp,
Fine chopped green chillies(hari mirch): 2,
Salt to taste,
Oil,
water,
Dry wheat flour for rolling
Instructions
Mix wheat flour, grated radish, salt, chopped coriander leaves and green chillies, carom seeds.
Mix everything and knead hard but smooth dough.
Take some oil in palm and rub it on the dough.
Cover and let the dough rest for 15 minutes.
After fifteen minutes take some oil in your palm and knead the dough once again.
Now take a small portion of the dough and make a ball shape.
Roll the ball to small circle and spread little oil on it.
Now gather the sides at the top, press and gently smoothen the sides.
Roll the mooli paratha evenly with gentle hands to a small chapati.
Heat the pan at medium high heat and put the rolled paratha over it.
When you see the bubbles flip the mooli paratha.
Apply little oil and gently press the paratha from all the sides.
Flip it over again and also put some oil on this side.
Cook till some brown spots appear on the paratha.
Mooli paratha or radish paratha is ready.
Serve mooli paratha with pickle, yogurt, chutney or curry.
Notes
1. While kneading the dough be careful while adding water.
2. Kneading the dough for 5_ 10 minutes will give elasticity to dough which gives soft paratha.
3. Try to roll the paratha evenly with gentle hands that will give us puff paratha.
4. You can store these mooli parathas for at least two days just let them cool down for some time then wrap them in paper napkin and store them in zip lock.

Aloo Gobi Paratha | Potato coulilower Paaratha

Everyone loves the traditional aloo ka Paratha and a lot of us thoroughly enjoy the occasional Gobi ka Paratha. The Punjabis in their ingenious way have invented this delectable combination that everyone can enjoy

Ingredients

For The Aloo Gobi Stuffing1 cup boiled , peeled and mashed potato
1/2 cup grated cauliflower
2 tbsp oil
1/2 tsp cumin seeds (jeera)
2 tsp ginger-green chilli paste
1 tsp coriander (dhania) powder
1/2 tsp turmeric powder (haldi)
2 tsp chaat masala
salt to taste

For The Dough

1 cup whole wheat flour (gehun ka atta)
1 tsp oil
salt to taste
2 to 3 drops of oil for kneading

Other Ingredientswhole wheat flour (gehun ka atta) for rolling
oil for cooking
For Servingcurds
pickle

Method
For the aloo gobi stuffing

1. Heat the oil in a broad non-stick pan and add the cumin seeds.
2. When the seeds crackle, add the ginger-green chilli paste and cauliflower and sauté on a medium flame for 2 to 3 minutes.
3. Add the coriander powder, turmeric powder, chaat masala and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
4. Add the potatoes, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside to cool slightly.

For the dough

1. Combine all the ingredients in a deep bowl and knead into a soft dough using enough water.
2. Add oil to the dough and knead well.
3. Divide the dough into 6 equal portions and keep aside.

How to proceed

1. Divide the aloo gobi stuffing into 6 equal portions and keep aside.
2. Roll a portion of the dough into a 100 mm. (4") diameter circle using a little whole wheat flour for rolling.
3. Place one portion of the aloo gobi stuffing in the centre, bring together all the sides in the centre and seal it tightly.
4. Roll out again into a 125 mm. (5") diameter circle using a little whole wheat flour.
5. Heat a non-stick tava (griddle) and cook the paratha on a medium flame, using a little oil, till golden brown spots appear on both the sides.
6. Repeat steps 2 to 5 to make 5 more parathas.
7. Serve hot with pickle and curds.

Quick Roomali Roti _Homemade Roomali roti

Roomali Roti, as the name indicates, gives handkerchief like appearance. Roomali Roti is thin and large in size than the normal chapattis 
Roomali roti is a traditional very thin flat bread popular from the Mughlai cuisine.The bread is usually made with a combination of whole and white wheat flours (atta and maida respectively) and best cooked on a tandoor....

Ingredients

Water to knead ml
Oil 1 Tablespoons
salt 1 Pinch
Maida 50 Grams
Whole Wheat Flour (Atta) 11/2 Cup

Directions:
Mix wheat flour maida, salt and sieve them together. add water bit by bit and make a smooth and elastic dough add oil and set aside covered with moist muslin cloth for 15 min. 

Now make small balls of the dough and roll like a thin chapati of about 8 diameter circle using little dry flournbsp; with thicker center and thinner edgesnbsp

Heat an invertednbsp;griddle (tawa).Place the roti carefully over it and cook till done.

Fold it like a handkerchief.

Serve hot with hot vegetable or hot kababs

do not use nonstick pan upside down as it will permanently damage it.