Hari Pyaz Ka Paratha (Scallion Pan-fried Flat Bread)

Delicious Hari Pyaz Ka Paratha is an irresistible recipe of mixing the chopped scallion/green onion/spring onion and green chilies in wheat flour. Serve with Sabji and Raita of your choice.

Ingredients:

• 1 cup whole-wheat flour
• 1 cup maida (All Purpose Flour)
• 1 cup chopped green onion
• 2 green chilies finely chopped
• 1 tsp Stuffed Paratha Masala (available in Indian Grocery Store)
• Salt to taste
• 2 tbsp cooking oil for dough
• 1 cup ghee (clarified butter) or cooking oil to pan-fry parathas

Method: For step by step demo: Making Paratha Method II

• Mix the wheat flour and maida. Add 2 tbsp cooking oil, Parantha masala, green chilies, chopped green onion and salt to taste and mix well.
• Knead the flour into smooth, firm dough and keep aside in refrigerator for ½ hour.
• Divide the dough into equal sized balls.
• Flour a clean surface and roll each ball out into a circle about 4” in diameter.
• Sprinkle some dry wheat flour over it and roll it into a finger shaped structure. Coil this finger into a spiral.
• Flour the rolling surface lightly and very gently roll out the spiral into a flat circle about 5-6” in diameter.
• Heat a griddle or ‘tawa’ and carefully put a paratha over it. Allow to cook for a minute then turn it over. Drizzle a bit of oil on the top and spread well over the surface of the paratha. Smear a little oil on the surface of griddle or ‘tawa’ along the edges of the parantha. Flip and drizzle some more oil on this surface too. Continue to flip the paratha frequently, pressing with a spatula on any unbrowned areas until browned all over on both the sides. The parantha is done when both sides are crispy and golden brown.
• Serve with Green Coriander Chutney and /or Curry of your choice.

Do You Know?

Green Onions are a great source of vitamin A, iron, calcium and fiber. Research has shown tat Onions contain a substance that prevents the formation of blood clots.

Chana Dal Parantha

Parantha stuffed with boiled, mashed and spiced chana dal, makes a nutritious and wholesome meal. Serve it with Curry and Raita of your choice.

Ingredients:

Parantha Dough:

• 1 cup whole wheat flour
• 1 cup maida
• ½ tsp salt
• 1 cup cooking oil for pan frying

Parantha Stuffing:

• 1 cup boiled Chana dal( Bengal gram)
• ½ tsp turmeric powder
• 1 tsp amchoor powder (dry mango powder)
• ½ tsp garam masala powder
• ½ tsp red chili powder
• ½ tsp crushed fennel (saunf)
• Salt to taste
• 2 green chilies finely chopped
• 2 tbsp chopped cilantro leaves

Method:

• Soak chana dal in water for 2 hours. In a pressure cooker put the soaked Chana dal, turmeric powder and two cups of water; cook to get one whistle.
• Heat oil in a pan and fry boiled Chana dal till completely dry. Mix in the garam masala powder, red chili powder, salt, chopped cilantro and amchoor powder. Filling is ready. Keep it aside.
• Sieve the flour and maida together. Mix oil and salt and knead the flour into smooth dough using warm water; keep it aside for 15 minutes.
• Divide the dough into 8-10 equal sized balls. Flour a clean surface and roll each ball out into an oblong chapati about 8" in length and 4-5” in width.
• Now with the help of thumb and first finger pinch the centre of chapati to form a dumble shaped structure.
• Place dal filling on one part of the dumble shaped chapati and fold the other part over it. Press gently around the edges.
• Carefully roll out the stuffed circle into parantha, sprinkling whole-wheat flour on the surface, to avoid sticking of parantha with rolling pin.
• Heat a griddle (tawa) and place a parantha on the griddle. Flip the parantha when tiny bubbles rise on the surface. Drizzle a bit of oil on the top and spread well over the surface of the parantha. Flip the parantha again after few seconds and drizzle oil on this surface too. Continue to flip the parantha frequently, pressing with a spatula on any unbrowned areas until browned all over on both the sides. The Parantha is done when both sides are crispy and golden brown. Remove from the griddle and repeat with the other Paranthas until all are cooked.
• Serve hot Parantha with Sabji, Raita and Chutney.

Kheema Parantha (Minced Meat stuffed Pan-fried Flatbread)

Kheema Paranthas are stuffed Paranthas with cooked minced meat, peas and spices as filling. It is a perfect Brunch meal for weekends or special holidays.

Ingredients:

To prepare dough:

• 1 cup whole wheat flour
• 1 cup Maida (All Purpose Flour)
• 1 tsp salt
• 1 tbsp oil
• Warm water to knead

To prepare stuffing:

• ½ pound minced meat
• ½ cup blanched or frozen green peas
• 1 small onion sliced finely
• 1 tsp red chili powder
• 1 tsp garam masala
• 1 tsp ginger garlic paste
• Salt to taste
• 2 tbsp finely chopped fresh cilantro leaves
• 2 green chilies finely chopped
• 1 tbsp lemon juice

To pan fry:

• Ghee (clarified butter) or cooking oil to pan-fry paranthas

Method: (For step by step demonstration - Making Paratha Method IV)

• Boil the mince with chopped green chilies, ginger-garlic paste and salt till done.
• Heat ghee in a pan and fry onion till light brown. Add green peas and the minced meat; fry till dry. Mix in the garam masala powder, red chili powder, chopped cilantro and lemon juice. Filling is ready. Keep it aside.
• Sieve the flour and maida together. Mix oil and salt and knead the flour into smooth dough using warm water; keep it aside for ½ hour.
• Divide the dough into 8-10 equal sized balls. Flour a clean surface and roll each ball out into an oblong chapati about 8" in length and 4-5” in width.
• Now with the help of thumb and first finger pinch the centre of chapati to form a dumble shaped structure.
• Place filling on one part of the dumble shaped chapati and fold the other part over it. Press gently around the edges.
• Carefully roll out the stuffed circle into parantha, sprinkling whole-wheat flour on the surface, to avoid sticking of parantha with rolling pin.
• Heat a griddle (tawa) and place a parantha on the griddle. Flip the parantha when tiny bubbles rise on the surface. Drizzle a bit of oil on the top and spread well over the surface of the parantha. Flip the parantha again after few seconds and drizzle oil on this surface too. Continue to flip the parantha frequently, pressing with a spatula on any unbrowned areas until browned all over on both the sides. The Parantha is done when both sides are crispy and golden brown. Remove from the griddle and repeat with the other Paranthas until all are cooked.
• Serve with Sabji, Raita and Chutney.

Pyaz Ka Paratha (Onion Stuffed Pan-fried Flatbread)

Delicious paratha stuffed with finely chopped onion along with green chilies and spices. Serve Onion Paratha with Raita or Pickle.

Ingredients:

To prepare dough:

• 2 cups whole wheat flour
• 1 tsp salt
• 1 tbsp cooking oil
• water to knead

To prepare stuffing:

• 1 cup white onion finely chopped
• 2-3 green chilies finely chopped
• 2 tbsp stuffed Parantha Masala (available in Indian Grocery Stores)
• 1 tsp red chili powder
• Salt to taste

To pan fry:

• Cooking oil to pan-fry parathas

Method: See for demonstration ( Making Paratha Method VI )

• Knead the whole-wheat flour into smooth dough and keep aside for 30 minutes.
• Divide the dough into 10-12 equal sized small balls. Flour a clean surface and roll each ball out into a circle (like pancakes) about 2-3" in diameter.
• Place chopped onion and chopped green chilies on one circle; sprinkle Paratha Masala Powder, red chili powder and salt according to your taste. Cover the stuffing with the other circle. Press gently around the edges.

• Carefully roll out the stuffed circles into paratha, sprinkling whole-wheat flour on the surface, to avoid sticking of paratha with rolling pin.
• Heat a tawa or griddle and place a paratha on it. Flip the paratha when tiny bubbles rise on the surface. Drizzle a bit of oil on the top and spread well over the surface of the paratha. Flip the paratha carefully again after few seconds and drizzle oil on this surface too. The paratha is done when both sides are crispy and golden brown. Remove from the griddle and repeat with the other parathas until all are cooked.
• Serve with Raita and/or Pickle and /or Chutney and Aloo Subji of your choice.

Do You Know?

Cooking onions and sweet onions, can be stored at room temperature, in mesh bag in dry, cool, dark, well ventilated location. In this environment, cooking onions have a shelf life of 3 to 4 weeks, and sweet onions 1 to 2 weeks.

Plain Parantha

Plain parantha is a multilayered non-stuffed Parantha. It can be served with any curry of your choice.

Ingredients:

• 2 cups wheat flour
• ½ tsp salt
• 1 cup of ghee or cooking oil for pan frying

Method:

• Mix wheat flour and salt; knead into soft and smooth dough by adding warm water. Cover with moist cloth and keep aside for 30 minutes.
• Divide and roll into 10 equal balls. Dust lightly the rolling surface and roll the dough balls into 7-8-inch discs. Apply 1 tsp oil evenly over one side. Dust dry maida over the oiled surface. Now form blob (pedha) by folding round disc in a manner shown in the picture, each time applying some oil and dusting maida over the surface.
• Flour the rolling surface lightly and very gently roll out the blob (pedha) into a flat circle.
• Heat a griddle and put a paratha over it. Flip the paratha when you see tiny bubbles rising on the surface of the paratha. Drizzle a bit of oil on the top and spread well over the surface of the paratha. Flip again and drizzle some more oil on this surface too. Continue to flip the paratha frequently, pressing with a spatula on any unbrowned areas until browned all over on both the sides. The paratha is done when both sides are crispy and golden brown.
• Serve with any curry of your choice.

Tips:

The following points should be noted:

1. Use a 2" wide soft bristle pastry brush to apply ghee/oil on the surface of the dough disc while making layered parantha. You may use oil, if that suits your taste. You may also use slightly melted Butter. The moisture in the butter will create more steam.

2. Apply Ghee/oil only to one surface. You do not need to baste both surfaces within a layer.

Mixed Vegetable Paratha

This is a perfect recipe for the sumptuous brunch. Prepare stuffed paratha from the leftover cooked vegetables like potato, peas, beans, capsicum, cabbage etc from the previous meal. Just dry them in a frying pan to remove all the moisture before stuffing. Serve with butter and plain yogurt.

Ingredients:

To prepare dough:

• 2 cups whole wheat flour
• ½ tsp salt
• 1 tbsp cooking oil
• Warm water to knead

To prepare stuffing:

• Dried cooked vegetable
• 2 tbsp finely chopped fresh cilantro leaves
• 1 tsp fresh grated ginger

To pan fry:

• Ghee (clarified butter) or cooking oil to pan-fry parathas

Method:

• Completely dry the vegetables in a frying pan on medium heat so that all the moisture is removed. Mix grated ginger and chopped coriander leaves. Divide stuffing mixture in equal sized portions and keep aside.
• Mix oil and salt in whole wheat flour and knead the flour into smooth dough using warm water; keep it aside for ½ hour.
• Divide the dough into 8-10 equal sized balls. Flour a clean surface and roll each ball out into an oblong chapati about 8" in length and 4-5” in width.

• Now with the help of thumb and first finger pinch the centre of chapati to form a dumble shaped structure.

• Place stuffing on one part of the dumble.

• And now fold the other over it.

• Press gently around the edges.

• Carefully roll out the stuffed circle into paratha, sprinkling whole-wheat flour on the surface, to avoid sticking of paratha with rolling pin.
• Heat a griddle (tawa) and place a paratha on the griddle. Flip the paratha when tiny bubbles rise on the surface. Drizzle a bit of ghee/oil on the top and spread well over the surface of the paratha. Flip the paratha again after few seconds and drizzle ghee on this surface too. The paratha is done when both sides are crispy and golden brown. Remove from the griddle and repeat with the other parathas until all are cooked.
• Serve with butter, plain yogurt and/or pickle.

Do You Know?

Gluten is the substance that gives dough its elasticity, strength, and makes the dough rise. Wheat has a high level of gluten. When baked goods are made with various types of non-gluten flour, wheat flour is often added so that the dough is able to rise effectively. Many types of flour milled from various grains, seeds, legumes, tubers, and nuts do not contain gluten.

Gluten forms only when liquid is added to flour causing a reaction of the insoluble proteinsgliadin and glutenin. Gliadin has the consistency of syrup when it is combined with water and glutenin becomes very rubbery. The combination of the two is what gives dough its sticky and elastic qualities.

Lahsuni Paratha

This layered paratha is made with fresh crushed garlic.

Ingredients:

• 1 cup whole-wheat flour
• 10-14 pods of garlic crushed (big size)
• 2 green chilies finely chopped
• 1 tbsp chat masala or mango powder
• 2 tbsp chopped cilantro leaves
• 2 tbsp mint (pudina) leaves
• Salt to taste
• 2 tbsp cooking oil for dough
• 1 cup ghee (clarified butter) or cooking oil to pan-fry parathas

Method:

• Add 2 tbsp cooking oil and pinch of salt to wheat flour.
• Knead the flour into smooth, firm dough. Keep aside in refrigerator for ½ hour.
• Mix crushed garlic, chopped green chilies, chat masala, chopped cilantro leaves and mint leaves in a bowl. Add little salt and two tbsp cooking oil. Mix well and keep aside for later use.
• Follow Making Paratha - Method II
• Divide the dough into equal sized balls.
• Flour a clean surface and roll each ball out into a circle about 6” in diameter.
• Spread 1 tsp of garlic mix over the surface of the circle.

• Now roll it into a finger shaped structure (roll it like carpet). Coil this finger shaped structure into a spiral.
• Flour the rolling surface lightly and very gently roll out the spiral into a flat paratha about 5-6” in diameter.
• Heat a griddle and put a paratha over it. Flip the paratha when you see tiny bubbles rising on the surface of the paratha. Drizzle a bit of ghee/oil on the top and spread well over the surface of the paratha. Flip again and drizzle some more ghee/oil on this surface too. The paratha is done when both sides are crispy and golden brown.
• Serve with Aloo sabji and/or any other side dish.

Do You Know?

Garlic has been used as both food and medicine in many cultures for thousands of years, dating back to when the Egyptian pyramids were built.

In early 18^th -century France, gravediggers drank a concoction of crushed garlic in wine they believed would protect them from the plague that killed many people in Europe.

More recently, during both World Wars I and II, soldiers were given garlic to prevent gangrene. Today garlic is used to help prevent heart disease, including atherosclerosis (plaque buildup in the arteries that can block the flow of blood and possibly lead to heart attack or stroke), high cholesterol, high blood pressure, and to improve the immune system.

Garlic may also protect against cancer.

Achari Paratha

Achari Paratha makes most flavorful, colorful, delightful, 2-in 1 picnic food, which can be served in the form of rolls stuffed with dry aloo sabji. Instead of eating achar (pickle) with paratha, you eat achar in paratha.

Ingredients:

• 1 cup whole-wheat flour
• ¼ cup gram flour (Besan)
• Pickle masala (Only masala from the readymade pickles, homemade or branded which are available in Indian Grocery Stores e.g. Priya Mango Pickle)
• Cooking oil to pan-fry parathas

Method:

• Mix the wheat flour and besan.
• Knead the flours into smooth, firm dough; keep aside for ½ hour.
• Divide the dough into equal sized 6-8 balls.
• Flour a clean surface and roll each ball out into a circle about 5” in diameter.

• Spread achari masala evenly on the flattened surface.

• Roll it now into a cylinder shaped structure.

• Coil this cylinder into a spiral.

• Flour the rolling surface lightly and very gently roll out the spiral into a flat circle about 5-6” in diameter.

• Heat a griddle and put a paratha over it. Flip the paratha when you see tiny bubbles rising on the surface of the paratha. Drizzle a bit of oil on the top and spread well over the surface of the paratha. Flip again and drizzle some more oil on this surface too. The paratha is done when both sides are crispy and golden brown.

• Serve with Aloo sabji and/or any other side dish.

Do You Know?

Indian pickles come in a wide variety of flavors due to differences in spices and process.

Homemade pickles are prepared in the summer and kept in the sun during daytime to speed fermentation before use. They are stored in porcelain or glass jars with airtight lids. The acidic nature of the marinade retards bacterial growth, and oil acts as a preservative.

Many commercially produced pickles use preservatives like citric acid and and sodium benzoate.

Meetha Paratha (Sugar Stuffed Paratha)

When I was small, I used to love eating hot sugar parathas with ghee, especially during winter. Make it more rich by adding more nuts of your choice.

Ingredients:
To prepare dough:

• 2 cups whole wheat flour
• 2 tbsp cooking oil
• Warm water to knead

To prepare stuffing:

• 7-8 tbsp powdered or granulated sugar
• 7-8 tbsp grated carrot
• ¼ tsp cardamom powder
• 2 tbsp Cashew nut powder (optional)
• 2 tbsp finely chopped raisins (optional)
• To pan fry:
• ½ cup ghee (clarified butter) or cooking oil to pan-fry parathas

Method: (Method VI: Making of Paratha)

• Put the wheat flour, cooking oil in a bowl and gradually add water to bind the mixture into soft dough. Keep the dough for 15-30 minutes at room temperature covered with moist cloth.
• Divide the dough into 8-10 equal sized small balls. Flour a clean surface and roll each ball out into a circle (like pancakes) about 2-3" in diameter.
• In a bowl, mix all the ingredients for stuffing.
• Spread about 1 1/2 tbsp of sugar mixture on one circle of dough and cover with the other circle. Press gently around the edges.
• Carefully roll out the stuffed circle into paratha, sprinkling whole-wheat flour on the surface, so that the filling does not come out. If this is difficult, then roll out two thin rotis and spread the stuffing evenly and thinly over one roti and cover it with the other, pressing the edges together.
• Heat a griddle (tawa) and place a paratha on the griddle. Flip the paratha when tiny bubbles rise on the surface. Drizzle a bit of ghee/oil on the top and spread well over the surface of the paratha. Flip the paratha again after few seconds and drizzle ghee on this surface too. The paratha is done when both sides are crispy and golden brown. Remove from the griddle and repeat with the other parathas until all are cooked.
• Serve with Flavored yogurt / Cheese / Fruit Jam / Dates Chutney.

Do You Know?

The word "sugar" principally refers to crystalline sugar – a white solid disaccharide, also called as “table sugar” or “saccharose”.

In culinary terms, the foodstuff known as sugar delivers a primary taste sensation of sweetness.

Indians discovered how to crystallize sugar during the Gupta dynasty, around AD 350.

The English word "sugar" originates from the Arabic and Persian word shakar, itself derived from Sanskrit Sharkara.

Commercially produced table sugar comes either from sugar cane or from sugar beet. Manufacturing and preparing food may involve other sugars, including palm sugar and fructose, generally obtained from corn (maize) or from fruit.

Methi Paratha

This leafy-layered paratha is made with fenugreek leaves. If fresh fenugreek leaves are not available, dried kasuri methi can be used.

Ingredients:

• 2 cups Whole Wheat Flour
• 1 cup Bengal Gram Flour (Besan)
• 1 ½ cups chopped fenugreek (methi) leaves
• ½ cup chopped cilantro leaves
• 2 chopped green chilies
• 1 tsp salt
• 1 tsp Carom Seeds (Ajwain)
• 1 tsp ginger garlic paste
• 1 cup of ghee to stir fry

Method:

• Mix the whole-wheat flour, Bengal Gram Flour, fenugreek leaves, cilantro leaves, chopped green chilies, Ajwain, ginger garlic paste and salt together.
• Add 2 tbsp oil; knead with enough water to make smooth dough. Cover and keep aside for 30 minutes. Knead again and divide the dough into lemon-sized balls.
• Follow Making Paratha - Method II
• Roll each out to a 5” disc; smear some oil on the top surface, dust some flour over it. Fold disc into a finger shaped structure. Coil this finger into a spiral structure (blob).
• Flour the rolling surface lightly and very gently roll out the spiral blob (pedha) into a flat circle about 7-8” in diameter.
• Heat a griddle or ‘tawa’ and carefully put a paratha over it. Allow to cook for a minute then turn it over. Drizzle a bit of oil on the top and spread well over the surface of the paratha.
• Smear a little oil on the surface of griddle or ‘tawa’ along the edges of the paratha. Flip and drizzle some more oil on this surface too. Continue to flip the paratha frequently, pressing with a spatula on any unbrowned areas until browned all over on both the sides. The paratha is done when both sides are crispy and golden brown.
• Serve with Green Coriander Chutney, Salad and Butter Milk.

Do You Know:
Fenugreek (Trigonella foenum-graecum) is used both as an herb (fresh and dried leaves) and as a spice (the seed).
The famous name of Fenugreek is Kasuri Methi, which belongs to City Kasur – Pakistan. It is used as vegetable in various eatables. Fresh Kasuri Methi does not contain any smell but after drying, it becomes fragrant and possesses a strong characteristic smell.

Khasta Paraton Wala Paratha (Multi Layared Pan-fried Flat Bread)

This Paratha was specialty of my mother. I can say with pride that no one can make Paraton Wala Paratha as tasty and khasta as my mother used to make.

It is a multilayered non-stuffed Paratha. The rolled dough is folded over in a specific way, which is demonstrated here by still pictures. When the Paratha is cooked, the steam puffs up separating the layers. Serve it with curry of your choice.

Ingredients:

• 2 cups wheat flour
• 2 cups maida
• 1 tsp salt
• 4 tbsp ghee or cooking oil
• 1 cup yogurt
• 1 cup of ghee or cooking oil for pan frying

Method:

• Follow Making Paratha - Method I
• Mix wheat flour, maida, salt, yogurt and 4 tbsp cooking oil. Knead into soft and smooth dough by adding warm water. Cover with moist cloth and keep aside for 30 minutes.
• Divide and roll into 10 equal balls. Dust lightly the rolling surface and roll the dough balls into 7-8-inch discs. Apply 1 tsp oil evenly over one side. Dust dry maida over the oiled surface. Now form blob (pedha) by folding round disc in a manner shown in the picture, each time applying some oil and dusting maida over the surface.
• Flour the rolling surface lightly and very gently roll out the blob (pedha) into a flat circle about 7-8” in diameter. Refrigerate these flat circles for about 15 minutes on butter paper.
• Heat a griddle and put a paratha over it. Flip the paratha when you see tiny bubbles rising on the surface of the paratha. Drizzle a bit of oil on the top and spread well over the surface of the paratha. Flip again and drizzle some more oil on this surface too. The paratha is done when both sides are crispy and golden brown.
• Serve with any curry of your choice.

Tips:

The following points should be noted:

1. Use a 2" wide soft bristle pastry brush to apply ghee on the surface of the dough disc while making layered paratha. You may use oil, if that suits your taste. You may also use slightly melted Butter. The moisture in the butter will create more steam.
2. Apply Ghee only to one surface. You do not need to baste both surfaces within a layer.
3. Number of layers makes the paratha flaky. If you want flakier paratha, increase the layers in the paratha.

Matar Bhara Paratha (Green Peas Stuffed Pan-fried Flat Bread)

This shallow fried unleavened bread stuffed with green peas can be enjoyed with green cilantro chutney.

Ingredients:
To prepare dough:

• 1 cup maida
• 1 cup whole wheat flour
• 1 tsp salt
• 1 tbsp cooking oil
• Warm water to knead

To prepare stuffing:

• 1 cup green peas
• ½ tsp red chili powder
• ½ tsp coriander powder
• ½ tsp chat masala powder
• ½ tsp garam masala
• 1 small onion finely chopped
• 1 tsp grated ginger or ½ tsp dry ginger powder
• Salt to taste
• 2 tbsp finely chopped fresh cilantro leaves
• 2 green chilies finely chopped

To pan fry:

• 1 cup ghee (clarified butter) or cooking oil to pan-fry parathas

Method:

• In a pan heat two tablespoons of the ghee/oil, add green peas and all the spices given for stuffing. Stir-fry peas mixture on medium heat for 4-5 minutes until soft; remove from the heat and cool it. Stuffing is ready.
• Follow Making Paratha - Method VI
• Put the maida flour, wheat flour, 1 tbsp cooking oil and salt in a bowl and gradually add water to bind the mixture into soft dough. Keep the dough for 15-30 minutes in refrigerator in a closed container.
• Divide the dough into 8-10 equal sized small balls. Flour a clean surface and roll each ball out into a circle (like pancakes) about 2-3" in diameter.
• Place generous amount of stuffing on one circle of dough and cover with the other. Press gently around the edges.
• Carefully roll out the stuffed circles into paratha, sprinkling whole-wheat flour on the surface, to avoid sticking of paratha with rolling pin.
• Heat a griddle (tawa) and place a paratha on the griddle. Flip the paratha when tiny bubbles rise on the surface. Drizzle a bit of ghee/oil on the top and spread well over the surface of the paratha. Flip the paratha again after few seconds and drizzle ghee on this surface too. The paratha is done when both sides are crispy and golden brown.
• Remove from the griddle and repeat with the other parathas until all are cooked.
• Serve with chutney / plain yogurt / pickle / aloo sabji (curry).

Note:

If you are not using fresh peas on the day of purchase, which is the best way to enjoy them, you should refrigerate them as quickly as possible in order to preserve their sugar content, preventing it from turning into starch.

Unwashed, unshelled peas stored in the refrigerator in a bag or unsealed container will keep for several days.

Fresh peas can also be blanched for one or two minutes and then frozen.

Do You Know?

Green peas are a very good source of vitamin C, vitamin K, manganese, dietary fiber, foliate and thiamin (vitamin B1).

They are also a good source of vitamin A, phosphorus, vitamin B6, protein, niacin, magnesium, riboflavin (vitamin B2), copper, iron, zinc and potassium.

Khasta Besani Paratha (Chick Pea Flour Stuffed Pan-fried Flat Bread)

It comes under the category of stuffed Paratha. The stuffing is prepared with Besan (Chick Pea Flour) and various spices.

Ingredients:
To prepare dough:

• 2 cups whole wheat flour
• 1 tsp salt
• 2 tbsp cooking oil
• Warm water to knead

To prepare stuffing:
To pan fry:

• 2 cups besan
• ½ tsp red chili powder
• ½ tsp coriander powder
• ½ tsp chat masala powder
• ½ tsp garam masala
• ½ tsp dry ginger powder
• ½ tsp methi (fenugreek) powder
• ½ saunf powder (fennel seeds)
• ¼ tsp asafetida powder
• Salt to taste
• 4 tbsp cooking oil

To pan fry:

• 1 cup ghee (clarified butter) or cooking oil to pan-fry parathas

Method:

• Mix wheat flour, salt and 2 tbsp cooking oil. Knead into soft and smooth dough by adding warm water. Cover with moist cloth and keep aside for 30 minutes.
• In a bowl, mix all dry ingredients required for stuffing. Add cooking oil to this and mix until the besan flour resembles breadcrumbs.
• Follow Making Paratha - Method II
• Divide wheat dough into equal balls. Dust lightly the rolling surface and roll each ball into 10-inch disc. Spread besan mix on the disc evenly and generously. Fold disc into a finger shaped structure. Coil this finger into a spiral structure (blob).
• Flour the rolling surface lightly and very gently roll out the spiral blob (pedha) into a flat circle about 7-8” in diameter.
• Heat a griddle and put a paratha over it. Drizzle a bit of oil on the top and spread well over the surface of the paratha. Flip and drizzle some more oil on this surface too. The paratha is done when both sides are crispy and golden brown.
• Serve with Butter Milk, Aloo curry and pickle.

Pudina Paratha (Mint Pan-fried Flat Bread)

This leafy-layered paratha is made with fresh mint leaves. Whole mint leaves are kneaded in a mixture of wheat and gram flour.

Ingredients:

• 2 cups whole-wheat flour
• 1 cup gram flour (Besan)
• 1 cup pudina (mint) leaves
• 2 green chilies finely chopped
• ½ tsp chat masala
• Salt to taste
• 1 tsp carom seeds (ajwain) roasted
• 2 tbsp cooking oil for dough
• 1 cup ghee (clarified butter) or cooking oil to pan-fry parathas

Method:

• Follow Making Paratha - Method II
• Mix the wheat flour and besan.
• Add 2 tbsp cooking oil, carom seeds, chat masala, green chilies, pudina leaves and salt to taste and mix well.
• Knead the flour mix into smooth, firm dough and keep aside in refrigerator for ½ hour.
• Divide the dough into equal sized balls.
• Flour a clean surface and roll each ball out into a circle about 4” in diameter.
• Sprinkle some dry wheat flour over it (flattened dough ball). Now roll it into a finger shaped structure. Coil this into a spiral.
• Flour the rolling surface lightly and very gently roll out the spiral into a flat circle about 5-6” in diameter.
• Heat a griddle and put a paratha over it. Flip the paratha when you see tiny bubbles rising on the surface of the paratha. Drizzle a bit of ghee/oil on the top and spread well over the surface of the paratha. Flip again and drizzle some more ghee/oil on this surface too. The paratha is done when both sides are crispy and golden brown.
• Serve with Aloo sabji and/or any other side dish.

Do You Know?
Raw ajwain smells almost exactly like thyme because it also contains thymol, but is more aromatic and less subtle in taste, as well as slightly bitter and pungent. Even a small amount of raw ajwain will completely dominate the flavor of a dish.

Strong aroma of ajwain is enhanced by toasting or frying. Since most aroma compounds in ajwain are lipophilic and dissolve much better in fat than in water,frying in butter not only enhances the fragrance because of the high temperature, but also extracts the flavour to the fat, hence it can be dispersed throughout the food efficiently.

Bathua Paratha

Bathua is a popular leafy vegetable in North India, during the winter months. It gives a distinctive taste to roti, puri or paratha. It is cooked like spinach.

Ingredients:

• 3 cups whole wheat flour
• 2 cups Bathua leaves
• 1 tsp salt
• ½ tsp cumin seeds
• ¼ tsp asafetida
• ½ tsp red chili powder
• ½ tsp chat masala
• ½ dry ginger powder
• 2 tsp oil for kneading the dough
• 1 cup ghee/oil to fry

Method:

• In a pan take 2 tbsp oil and heat it on moderate fire. Add cumin seeds and asafetida. When cumin stops spluttering add washed bathua leaves. Fry for 4-5 minutes until water is evaporated and bathua leaves are cooked.
• Take whole-wheat flour in a large bowl. Add all the ingredients except ghee or cooking oil and knead the flour. You may require little water to knead the flour. Knead until you get smooth, medium-soft dough.
• Add 2 tbsp of oil now and continue to knead. Once the dough is done, put it in a closed container and keep it in refrigerator for 15-20 minutes.
• Divide the dough into equal sized portions and roll each portion into a ball between your palms. Use dry flour or oil to make smooth balls.
• Lightly flour a rolling board and roll out each ball into a 6-7” circle.
• Heat a griddle and put a paratha over it. Flip the paratha when you see tiny bubbles rising on the surface of the paratha. Drizzle a bit of ghee/oil on the top and spread well over the surface of the paratha. Flip again and drizzle some more ghee/oil on this surface too. The paratha is done when both sides are crispy and golden brown.
• Serve hot crispy bathua paratha with coriander chutney, pickle and raita.

Do You Know:

Fat Hen, Lamb's-quarters, Pigweed, are the common names of Bathua. Its Botanical name is Chenopodium album

It can be mixed with chicken and meat to make a saag dish. With new potatoes it makes a lovely vegetable dish. With yogurt you can make a delicious raita .

Bathua has medicinal uses in some skin conditions. Its oil is used to treat hookworms. It is said to be high in vitamin A, B-complex vitamins, vitamin C, calcium, potassium, phosphorus, trace minerals, iron and fiber.

Lachcha Paratha (Layered Indian Flat Bread)

There are varieties of layered Parathas; all differ in the process of layering the "skins" of the dough. In Lachcha Paratha the whole process is little complicated as compared to other types of layered Parathas.

Here I have explained only one type of layering to make Lachcha Paratha, but sooner other types will also be included in my blog.

Ingredients:

• 2 cups wheat flour
• 2 cups maida
• 1 tsp salt
• 5 tbsp cooking oil
• ½ cup fresh mint (pudina) leaves
• 1 cup of ghee/cooking oil for frying

Method:

• Mix wheat flour, maida, salt, 4 tbsp cooking oil and pudina (mint) leaves. Knead into dough by adding warm water. Cover with moist cloth and keep aside for 20 minutes.
• Add 1 tbsp of cooking oil gradually to the dough, kneading constantly until soft and smooth dough is obtained. Keep aside for 10 minutes.
• Divide all the dough into equal sized balls (about 10-12).
• Flour a clean surface and roll each ball out into a circle about 6” in diameter.

• Apply 1 tsp oil evenly over upper side and dust dry maida over the surface.

• Fold disc into a finger shaped structure (fold the disc in the same way as we make paper fans).

• Coil this into a spiral conical shaped structure (Pedha or Blob).

• Flour the rolling surface lightly and very gently roll out the spiral blob (pedha) into a flat circle about 7-8” in diameter. Refrigerate these flat circles for about 15 minutes on butter paper.

• Heat a griddle and put a paratha over it. Flip the paratha when you see tiny bubbles rising on the surface of the paratha.

• Drizzle a bit of ghee on the top and spread well over the surface of the paratha. Flip again and drizzle some more ghee on this surface too. The paratha is done when both sides are crispy and golden brown.

• Serve with Chicken Masala or Fried Gosht (Mutton) or Meat Kebabs and chutney.

Do You Know?

Gali Paranthe Wali or Paranthe wali Gali, (literally "the by lane of fried bread") is the name of a narrow street in the Chandni Chowk area of Delhi, India, noted for its series of shops selling paratha, a fried Indian bread, and now a popular culinary destination.

Chandni Chowk was established in 1650 and was built along with the Red Fort under the Mughal Emperor, Shah Jahan.

Earlier this lane was known only for its silverware shops, before the Parantha shops moved in, first in the 1870s.

50 years back the paranthas were just of 3-4 types of the usual aloo gobi and matar (potato, cauliflower and peas respectively), but today we can find almost 20 varieties of paranthas including Kaju and Badam Paranthas. Mix parantha is something to look out for. It is stuffed with a little bit of everything, from aloo, gobi, matar, tomato and paneer to cashew, almonds, pista, radish and papad. Papad is a fried accompaniment to traditional meals, it is like chips. The paranthas are fried in pure ghee in cast iron pans and are served to the patrons steaming hot accompanied by a mind-boggling variety of chutneys, vegetable pickles and raitas.