Millet Mint Masala Paratha /Bajra Pudina Paratha [A Nutritive Diet]

Stuffed paratha with the goodness of fresh mint. I love paratha. In this recipe I tried a little variation using Bajra/Millet flour. This paratha is a good breakfast or even a meal dish and can be served with curds or pickle. Bajra also called as Pearl Millet is very nutritive cereal. Bajra is high in protein, good source of iron and small amount of vitamin B1,B2,B3. It is gluten free. It contains no saturated fat or Cholestrol.

Ingredients for making for the dough:
Bajra flour- 2 cups
Wheat flour - 1 cup
salt to taste
1 tbsp melted ghee
Hot boiling water was dough making

Method for dough making:

• Mix well the Bajra and wheat flours , add salt to taste and the melted ghee.
• Add slowing little by little hot water, keep stiring and mixing the flour well till you see lumps. Do not add excess water.
• Keep it aside let the dough cool as water was too hot. 
• When the mixed dough cools, mix and kneed well.
• Divide the dough into equal proportions and keep aside.

 Ingredients for making Mint Masala stuffing for paratha:
1 cup of finely chopped mint leaves
1 fist full of finely chopped coriander leaves
1 large onion finely chopped
1 medium deseeded tomato, very finely chopped
5 flakes of garlic finely chopped
1 tsp cumin powder 
1 tbsp coriander powder
1 tsp ajwain
1/2 tbsp garam masala powder
1 green chilli finely chopped 
1 tbsp kasturi methi

Method for making of Mint masala:

• Take a kadai, add 2 tbsp coconut oil, fry the garlic, ajwain, green chilli, onion. when onions is transparent add the chopped tomatoes. 
• Let the tomatoes cook well for 3-4 minutes, keep tossing.
• Now add the coriander leaves and mint leaves, saute well for 2-3 minutes.

•  Add the coriander powder, cumin powder, garam masala powder and kasturi methi.

•  Mix well and saute the masala contents for 3-4 minutes, now add the salt and 1/2 lemon juice and fry for 2-3 minutes. Masala is done, keep aside and let it cool. Mean while during this process you would be kneading the dough well.

Preparation of  Paratha :

• Roll the dough by dividing it into small equal balls. Same way prepare the stuffing balls and keep aside.
• Now take a dough ball gently press the edges so that the center is little thicker. [Check picture in my previous Paratha making]
• Now keep the stuffing ball in center and fold the edges of the dough all over.
• Gentle roll the dough using rolling pin make 6 inch circle of paratha.

• Heat the skillet on medium high. ( I used an iron skillet).
• Note: An iron skillet works best. To check if the skillet is hot enough, sprinkle a couple of drops of water on it. If the water sizzles right away, the skillet is ready.
• Grease the skillet with ghee and place the paratha over the skillet.
• After a few seconds you will see the paratha change color and puff in different places. Dab ghee little while flipping the paratha's.
• Flip again and press with the spatula making sure the paratha is golden-brown on both sides.
• Now the paratha is ready, go for the next one in same way.

Jwarichi Bhaakri (Konkani)/ Jolad/Jowar rotti

Jowar Bhakri is nutritious and high in protein content. It is also very easy to digest. Doctors now-a-days recommend Bhakri to be included in your diet. This is our farmers meals. Jowar bhakri/roti served with Green chillies and Raw onion make a fabulous combination. People who are strictly wanting to restrict rice, can option this along their meal. I love this Bhakri along nonveg curry items alot :P. This is very easy to make, and if your making it in right way, the bhakri will come out soft and fluffy. Try one in home :)

Ingredients:
3 cups Fresh Jowar Flour
Salt as per taste
Hot boiling Water to knead.

Method:

• Take flour in a wide vessel and add salt to it, mix well.
  Gradually add hot water and mix using spoon, when the flour has taken enough amount of water, let it cool aside for 5 minutes. 

• Later start kneading into soft pliable dough. So using your hand knead the dough well for 5 minutes. If the dough is not kneaded well, the bhakris will develop cracks at corners. Here kneeding is very important.
• Take a small round ball from the dough and flatten it with both your hands.

• On a flat surface or large flat plate sprinkle some dry jowar flour, keep the flat ball on it, apply some Jowar flour to your hand and with the palm of your hand spread the dough into a thin circle. Take care that the dough does not stick at the bottom and should move freely with your hands. Use flour as required. [Check my video below]

• When the bhakri is ready, lift it on both palms and place the bahkri on tava / hot girdle prepared from iron.
• Now lower the heat and take some water in hand.
• Spread a little water with your hands on the surface of the Bhakri.
•  Now raise the heat to medium. When this water starts drying, turn the bhakri to cook the other side .
• Cook on high flame till some brown spots appear on the lower surface of the Bhakri.
• Remove it from the tava , turn it upside down and gently put it directly on the flame. It should puff up.
• When done, remove from flame and serve hot.

• Serve hot with homemade garlic chilli paste, onions, green chillies, and buttermilk. You will also love it along any nonveg curry.

Beetroot Paratha

Beetroot paratha is very easy to make. Eye appealing paratha, even those who don't eat or like beetroot, they will readily gulp this paratha. Thia is a very nutritive recipe. And you can make  it quickly for mornings breakfast or even for lunch/dinner time. Having it hot along butter or even thick curds is just toooo GOOD!!

Stuffing:
2 medium Beetroot (Peel the skin & grate finely)
1 tbsp kasturi methi
5 garlic flakes chopped finely
2 green Chilies (finely chopped)
1/2 tbsp Cumin powder
1 small tsp coriander powder
1 tbsp tomato sauce
1 tbsp soya sauce
Butter / ghee/ oil

Preparation of stuffing:

• Take 3 tbsp oil in a vok, add the garlic & green chilli, fry till till raw smell goes.

• Add the chopped onions, when it turns transparent add the soya sauce , followed by tomato sauce and saute well for a minute.

• Now add the kasturi Methi, stirr well, followed by cumin powder and coriander powder. Saute for a minute or two.

• Finally add the grated beetroot, fry well for 5 mins under meduim flame till the raw smell is gone, add salt to taste.
• Switch off the burner and keep the stuffing aside.

Dough:
1 cup whole-wheat flour, 1/2 maida
1 cup water (Use more as needed)
Pinch of salt
(Its better it use 55% of water while making a dough, I like making then very soft and you need to kneed them well for best result and keep it aside to set for 10 - 15 mins)
Preparation of  Dough:
Mix both the flour, add salt, 1 tbsp of oil , mix all well.
Now add warm water and mix dough well using hands.
Add again a little of oil , it helps the parathas to become crispy.
Knead the dough for a few minutes on a lightly greased surface to make smooth and pliable dough.
Set the dough aside and cover it with a damp cloth. Let the dough rest for at least ten minutes.
Preparation of  Paratha :

• Roll the dough by dividing it into small equal balls. Same way prepare the stuffing balls and keep aside.
• Now take a dough ball gently press the edges so that the center is little thicker. [Check picture in my previous Paratha making]
• Now keep the stuffing ball in center and fold the edges of the dough all over. 
• Gentle roll the dough using rolling pin make 6 inch circle of paratha.
• Heat the skillet on medium high. ( I used an iron skillet).
• Note: An iron skillet works best. To check if the skillet is hot enough, sprinkle a couple of drops of water on it. If the water sizzles right away, the skillet is ready.
• Grease the skillet with ghee and place the paratha over the skillet.
• After a few seconds you will see the paratha change color and puff in different places. Dab ghee little while flipping the paratha's.
• Flip again and press with the spatula making sure the paratha is golden-brown on both sides.
• Now the paratha is ready, go for the next one in same way.

Beetroot Parata

Soya Paneer Paratha

I tried making a new combination of paratha this saturday for lunch time. It really was toooooo yum.. Mom made methi dal curry, along chana curry. It was a great heavy lunch as just 2 paratha's makes you full :D Try this and let me know if you like it!!! 

Stuffing:
50 gm grated paneer 
5 tbsp Soya chura (soak them in warm water, squeez and keep aside)
1 medium finely chopped Onion
1tb sp ajwain
3 garlic flakes
Small piece of Ginger finely chopped
1 or 2 green Chilies (finely chopped)
Salt and Garam masala as per taste & 1 tbsp chat masala
Butter / ghee/ oil


Preparation of stuffing:
Take 3 tbsp oil in a vok. Fry ajwain, green chillies, ginger-garlic. Fry for 2-3 mins.
Add the finely chopped onions, saute well till it turns transparent.
Add the garam masala powder fry for a minute. 
Add the paneer and Soya chura and fry for another few mintues, sprinkle a little water, so that to avoid hardness in paneer.
Switch off the burner and keep the stuffing aside.


Dough:
1 cup whole-wheat flour, 1/2 maida
1 cup water (Use more as needed)
Pinch of salt
(Its better it use 55% of water while making a dough, I like making then very soft and you need to kneed them well for best result and keep it aside to set for 10 - 15 mins)
Preparation of  Dough:
Mix both the flour, add salt, 1 tbsp of oil , mix all well.
Now add warm water and mix dough well using hands.
Add again a little of oil , it helps the parathas to become crispy.
Knead the dough for a few minutes on a lightly greased surface to make smooth and pliable dough.
Set the dough aside and cover it with a damp cloth. Let the dough rest for at least ten minutes.


Preparation of  Paratha :

• Roll the dough by dividing it into small equal balls. Same way prepare the stuffing balls and keep aside.
• Now take a dough ball gently press the edges so that the center is little thicker. [Check picture in my previous Paratha making]
• Now keep the stuffing ball in center and fold the edges of the dough all over as shown in video.

• Gentle roll the dough using rolling pin make 6 inch circle of paratha.
• Heat the skillet on medium high. ( I used an iron skillet).
• Note: An iron skillet works best. To check if the skillet is hot enough, sprinkle a couple of drops of water on it. If the water sizzles right away, the skillet is ready.
• Grease the skillet with ghee and place the paratha over the skillet.
• After a few seconds you will see the paratha change color and puff in different places. Dab ghee little while flipping the paratha's.
• Flip again and press with the spatula making sure the paratha is golden-brown on both sides.
• Now the paratha is ready, go for the next one in same way.

Serving parath's:
Parathas can be served with tomato chutney, plain yogurt, any veg/ nonveg gravy, or spicy pickle.

Aloo-Mooli Paratha my way!!

Parathas are my all time favorate :P... They can be made plain or also stuffed with many different fillings. This recipe uses the most popular filling – Potatoes and raddish.  You can also make using only potatoes!! Aloo Parathas are perfect for a weekend breakfast or brunch and is also best for dinner... Preparation time is hardly 30 mins, keep all the ingredients near... Make one and am sure you will love preparing it repeatedly ;) 

Remember a good paratha will always have the stuffed content evenly throughout till the edges.....

Stuffing:
2 medium Potatoes  (Peel the skin & grate finely)
2 small radish cleaned grated finely
Paste: 1 small chopped Onion, Coriander leaves, 1tb sp cumin seeds (jeera), 3 garlic flakes,Small piece of Ginger - grind these all ingredients to fine paste
1 or 2 green Chilies (finely chopped)
Salt Red Chili powder and Garam masala as per taste & 1 tbsp chat masala
Butter / ghee/ oil


Preparation of stuffing:
Take 3 tbsp oil in a vok, add the ground paste, fry till till raw smell goes, add green chillies, saute well for 2 mins, then add garam masala, chilli powder, chat masala powder as per your convinience.
Add the gratted potatoes & raddish, fry well for 5 mins , add salt to taste.
Switch off the burner and keep the stuffing aside.

Dough:
1 cup whole-wheat flour, 1/2 maida
1 cup water (Use more as needed)
Pinch of salt
(Its better it use 55% of water while making a dough, I like making then very soft and you need to kneed them well for best result and keep it aside to set for 10 - 15 mins)

Preparation of  Dough:
Mix both the flour, add salt, 1 tbsp of oil , mix all well.
Now add warm water and mix dough well using hands.
Add again a little of oil , it helps the parathas to become crispy.
Knead the dough for a few minutes on a lightly greased surface to make smooth and pliable dough.
Set the dough aside and cover it with a damp cloth. Let the dough rest for at least ten minutes.


Preparation of  Paratha :

• Roll the dough by dividing it into small equal balls. Same way prepare the stuffing balls and keep aside.
• Now take a dough ball gently press the edges so that the center is little thicker. (check the pic)

• Now keep the stuffing ball in center and fold the edges of the dough all over as shown in the picture.

• Now dust the stuffed dough ball with some wheat flour and turn the sealed part below.

• Gentle roll the dough using rolling pin make 6 inch circle of paratha.

• Heat the skillet on medium high. ( I used an iron skillet).
• Note: An iron skillet works best. To check if the skillet is hot enough, sprinkle a couple of drops of water on it. If the water sizzles right away, the skillet is ready.
• Grease the skillet with ghee and place the paratha over the skillet.

• After a few seconds you will see the paratha change color and puff in different places. Dab ghee little while flipping the paratha's.

• Flip again and press with the spatula making sure the paratha is golden-brown on both sides.
• Now the paratha is ready, go for the next one in same way.

Serving parath's:
I used plain yogurt (with little red chilli powder & chat masala powder)
Parathas can be served with tomato chutney, plain yogurt, any veg/ nonveg gravy, or spicy pickle.