1. STUFFED PARATHA
Ingredients: Cauliflower - 1 Small
Ginger - 1/2 tsp grated
Coriander leaves - 2 tsp
Vegetable Masala - 1 tsp
Salt to taste
Method: - Wash cauliflower, dry and grate it in a plate. Grate ginger too, wash and chop coriander leaves. Take 2 medium size bowl atta, pour water make dough, keep it aside. Now add ginger, coriander leaves, vegetable masala and salt in cauliflower. Make 6 balls, take one ball, roll it on rolling board, dust it with dry flour, apply little ghee or oil, take one spoon filling in the center and spread, close the stuffing, grease the griddle and place the paratha, apply ghee turn the paratha, apply ghee on the top surface and flip it, apply ghee on other side. Press it lightly. roast it on slow flame and eat it with curd or pickle.
2. REDISH PARATHA
Ingredients: Redish - 1 Big
Green Chilli - 1
Coriander leaves - 1 tsp
Salt to taste
Method: - Grate Redish, keep in a plate, add small piece of green chilli, chopped coriander leaves and salt in it. Mix it. Make dough, take one ball roll it, spread it nicely and take one spoon filling keep it in the centre spread and close the stuffing. Grease the griddle and place paratha on it apply ghee on the top and turn it, apply ghee on other side too, press it lightly. Roast it till it becomes
golden brown. Enjoy it hot with pickle of your choice.
NOTE: Grate Redish only when you want to make parathas.
3. METHI PARATHA (GREEN FENUGREEK)
Ingredients: Green Methi - 1 small bundle
Wheat Flour - 2 bowl
Red Chilli Powder - to taste
Method: Take flour in a big bowl. Chopped methi, wash and add to flour along with red chilli, cumin seeds and salt. Mix all Pour water slowly and make a nice dough of it. Make balls, take one roll and spread, apply little ghee on it, fold it again and roll it. Place on the hot griddle and press lightly apply ghee on top turn it and apply ghee on other side too. Roast it eat it hot.
4. SUGAR PARATHA
Ingredients: Wheat flour - 2 bowl
Sugar - 6-8 tsp
Ghee or Oil - little
Coriander Powder - 1 tsp
Method: Make dough of wheat flour. Keep aside. Take one ball, roll it big, apply ghee on it and sprinkle sugar, fold it, again apply ghee on it sprinkle sugar and fold it again. Press it softly with your fingers and than dust it with dry flour, roll it with the help of rolling pin and place it on griddle on slow flame, apply ghee and turn it press it lightly on both sides and it is ready to eat.
5. PANEER (CHEESE) PARATHA
Ingredients: Wheat Flour - 2 Bowl
Paneer (Cheese) - 100 grms
Green Coriander Leaves - 2 tsp
Green Chilli - 1 Optional
Salt to taste
Method: Mix Paneer, Coriander leaves and salt together.Make dough by adding water slowly. Now make small balls. Take two balls roll one keep aside, roll second one apply ghee on it place one spoon filling in the center spread it, keep another rolled one on top of it press it lightly, dust it with dry flour, roll it and place it on hot griddle apply ghee on both the sides of paratha. Roast it till golden brown. ENJOY
6. POTATO PARATHA
Ingredients: Wheat flour - 2 Bowls
Potatoes - 4-5
Green Chillies - 1
Green Coriender leaves - 2 tsp
Salt to taste
Method: Boil potatoes, Peel mash, add green chilli pieces, washed and chopped corriender leaves, and salt in it. Mix well. Pour water slowly in wheat flour and make a nice dough of it. Make 4-5 balls, take one ball, roll it on rolling board keep filling in the center spread it and close the stuffing and press it softly with fingers and roll it. Heat griddle put paratha on slow flame apply ghee, turn it and roast it on both the sides. It is ready to eat.
Ingredients: Cauliflower - 1 Small
Ginger - 1/2 tsp grated
Coriander leaves - 2 tsp
Vegetable Masala - 1 tsp
Salt to taste
Method: - Wash cauliflower, dry and grate it in a plate. Grate ginger too, wash and chop coriander leaves. Take 2 medium size bowl atta, pour water make dough, keep it aside. Now add ginger, coriander leaves, vegetable masala and salt in cauliflower. Make 6 balls, take one ball, roll it on rolling board, dust it with dry flour, apply little ghee or oil, take one spoon filling in the center and spread, close the stuffing, grease the griddle and place the paratha, apply ghee turn the paratha, apply ghee on the top surface and flip it, apply ghee on other side. Press it lightly. roast it on slow flame and eat it with curd or pickle.
2. REDISH PARATHA
Ingredients: Redish - 1 Big
Green Chilli - 1
Coriander leaves - 1 tsp
Salt to taste
Method: - Grate Redish, keep in a plate, add small piece of green chilli, chopped coriander leaves and salt in it. Mix it. Make dough, take one ball roll it, spread it nicely and take one spoon filling keep it in the centre spread and close the stuffing. Grease the griddle and place paratha on it apply ghee on the top and turn it, apply ghee on other side too, press it lightly. Roast it till it becomes
golden brown. Enjoy it hot with pickle of your choice.
NOTE: Grate Redish only when you want to make parathas.
3. METHI PARATHA (GREEN FENUGREEK)
Ingredients: Green Methi - 1 small bundle
Wheat Flour - 2 bowl
Red Chilli Powder - to taste
Method: Take flour in a big bowl. Chopped methi, wash and add to flour along with red chilli, cumin seeds and salt. Mix all Pour water slowly and make a nice dough of it. Make balls, take one roll and spread, apply little ghee on it, fold it again and roll it. Place on the hot griddle and press lightly apply ghee on top turn it and apply ghee on other side too. Roast it eat it hot.
4. SUGAR PARATHA
Ingredients: Wheat flour - 2 bowl
Sugar - 6-8 tsp
Ghee or Oil - little
Coriander Powder - 1 tsp
Method: Make dough of wheat flour. Keep aside. Take one ball, roll it big, apply ghee on it and sprinkle sugar, fold it, again apply ghee on it sprinkle sugar and fold it again. Press it softly with your fingers and than dust it with dry flour, roll it with the help of rolling pin and place it on griddle on slow flame, apply ghee and turn it press it lightly on both sides and it is ready to eat.
5. PANEER (CHEESE) PARATHA
Ingredients: Wheat Flour - 2 Bowl
Paneer (Cheese) - 100 grms
Green Coriander Leaves - 2 tsp
Green Chilli - 1 Optional
Salt to taste
Method: Mix Paneer, Coriander leaves and salt together.Make dough by adding water slowly. Now make small balls. Take two balls roll one keep aside, roll second one apply ghee on it place one spoon filling in the center spread it, keep another rolled one on top of it press it lightly, dust it with dry flour, roll it and place it on hot griddle apply ghee on both the sides of paratha. Roast it till golden brown. ENJOY
6. POTATO PARATHA
Ingredients: Wheat flour - 2 Bowls
Potatoes - 4-5
Green Chillies - 1
Green Coriender leaves - 2 tsp
Salt to taste
Method: Boil potatoes, Peel mash, add green chilli pieces, washed and chopped corriender leaves, and salt in it. Mix well. Pour water slowly in wheat flour and make a nice dough of it. Make 4-5 balls, take one ball, roll it on rolling board keep filling in the center spread it and close the stuffing and press it softly with fingers and roll it. Heat griddle put paratha on slow flame apply ghee, turn it and roast it on both the sides. It is ready to eat.
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