Onion Tomato Parathas

Dough:

Wheat flour – 2 cups
Salt a pinch
Oil -1 tsp
Warm water to make the dough

Combine all the ingredients and make a thick dough. Knead the dough well . Keep it closed in a bowl for at least 30mnts.

Filling:

Onion , tomato – 2 cups chopped thinly
Sambar pdr – 1 tsp
Salt to taste
Mustard seeds – 1 tsp
Ghee – 1 tsp

In a pan add oil. When the mustard pops add onion. When it is lightly brown add sambar pdr, tomatoes and salt to taste. Let it cook nice and thick.

To Make Parathas:

Make 2 balls from the dough. Make very thin rounds(like we make chappathi) .

Spread the filling on it .

Cover with the other round. Press the sides well with wet finger tips.

Put it on hot tawa. Spread butter on both sides and shallow fry it.

Cut into half. This is good to eat with plain curd.

Naan

Ingredients

All purpose flour – 4 cup
Yeast – 1 packet(active dry yeast)
Milk – 1/2 cup
Yogurt – ½ cup
Water – ½ cup
Sugar – 1 tsp
Salt – 1 tsp
Butter – 4 tbsp

Method

1. Dissolve yeast and sugar in warm milk. Keep it for 10mnts till bubbles appear.
2. Sift the flour. Add butter, salt and mix it well.Then add the yogurt.
3. Now pour the yeast mixture . Add necessary water as you mix into a dough.
4. Put it into a large bowl. Keep it closed with a plastic wrap for 4-5 hrs. The dough will double.
5. Just before making take it out and make it into tennis ball size. At this point donot knead the dough too much.
6. Add flour on the surface and make it into 8inch rounds.
7. Take a deep frying pan. Donot use flat ones. Let the heat be medium medium high.
8. Brush water on one side of the naan and put that side down into the pan.
9. Cover the pan with a plate.After 2-3 mnts open the cover.
10. You can see that it will start to bulge on the upper side and cooked in the bottom.
    With a pakkad put the uncooked side directly to the flame. And cook it rotatating it.

You can see that one side is smoothly done and the other side has small bulges here and there with flame marks. Cut into half and serve it with any gravy.

My Deep Frying Pan:

Aloo Paratha

For Filling
Potato - 3
musturd seeds, cumin seeds,oil - 1 tsp each
redchilli pdr - 1/4 tsp
asafoetida - a pinch
salt to taste

Pressure cook the potato adding salt. mash them well. In apan add oil. Add musturd seeds, cumin seeds, red chillipdr, asafoetida. When it pops add the potato and mix well. When it cools down make small balls of the potatoes.

For Dough
Wheat flour - 3 cups
water - enought to knead
salt - 2 pinches

Mix salt to the flour. Add warm water and knead well and keep it closed . Let it sit for an hour.

To make Paratha
Ghee/oil
extra flour


Make lemon sized balls of the dough. Divide it into small balls and spread it with roller pin into 2 small circles.
Put the potato over one and close it with the other. Close the sides and make it into big circles using roller.

Use extra flour to coat on both sides so that it does not stick on the working area. Repeat this process with rest of the dough and potatoes.
Heat a tawa. Put the paratha and spread ghee or oil. Turn and do it to the other side and let it cook till light brown on both sides.
Eat it with kadi or any other gravy.

Avacado Paratha

Avacado is Fruit.It ripens only after plucking and keeping it outside along with other fruits. The first time I bought it I did not know that it will be raw inside. So I cut and saw that it was not ripe. I peeled the skin and tried grating it. It occured to me why not make paratha like mooli paratha and turned out to be a hit among friends.



Ingredients

Avacado – 1(green big)
Wheat Flour- 2 cups
Sambar pdr – 1 tsp
Salt-1/2 tsp
Oil/Ghee for frying

Method

To Cut the Avacado: Grip the avocado gently on one side with one hand. With a large, sharp knife in the other hand, cut the avocado lengthwise around the seed. Open the two halves to expose the pit. Holding the avocado half that contains the pit, gently tap the pit with the knife with enough force so that the knife edge wedges into the pit, but not so hard as to cut all the way through it. For safety, you can fold up a kitchen towel and use that to hold the avocado half. Peel the skin with a peeler.If it is ripe you can scoop it up with a spoon.

Grate the avocado if it is raw. Mash it if it is ripe.




In a pan add 2 tsp oil/ghee add sambar pdr and add the avocado. Saute it for a minute.Mix it with wheat flour adding salt and enough water to make a thick dough.
Keep it closed for 1 hr.Make small balls . Spread it with a rolling pin in triangular shape or round.
Put it in a hot tawa.Spread oil/ghee on both the sides and cook each side.

Serve it with kadi or any vegetarian dish.

Mooli(Radish)Paratha

Radish a root vegetable comes in bulbs and long carrot shape.
I make parathas with the small red bulb radish as well as the long white ones. I have shown both my methods here.

Ingredients

Mooli(Radish)grated-2cups
Onion(cut finely)-1/2 cup
Wheat Flour- 2 cups
Salt-2 pinch

Seasoning

CuminSeeds-2 tsp
Sambar Pdr-2 tsp
Oil/Ghee-3 tsp

Method 1

1. In a hot pan put 1 tsp oil/ghee off it and add cumin seeds and sambar pdr.
2. Then add the onion. When the Onion turn brown add the grated radish,salt and sauté it in low heat till all the water evapourates.
3. Add the sauted mixture to the wheat flour and knead it into a dough(add water if necessary).
4. Divide the dough into 8-10 equal balls and roll them out with a rolling pin.
5. Heat a dosa tawa.
6. Put the parathas one by one when the tawa is hot and dry. Brush ghee on one side.Turn over to the other side and brush ghee on the other side. Cook it pressing each side with a spatula.

Method 2

You can use the normal white radish also to make mooli paratha

Radish – 1 long(11/2 cup when grated)
Sambar pdr – 1 tsp
Salt
Oil – 1 tsp
Wheat flour – 3 cups
Water to knead.

1. Peel the skin of the radish and wash well.
2. Grate the radish. In a pan add 1 tsp oil. Add 1 tsp sambar pdr to it. Then add radish and little salt. Fry it till the water evapourates. Also the raw smell goes away. Cool it. Add the flour and mix it.
3. Add water if necessary while kneading to make it a thick dough.
4. Do not add water without getting a feel of the radish and flour since the radish has tendency to become sogy.
5. Let it sit for an hour or 2 . Make it into round or triangular paratha. Shallow fry both sides brushing oil or ghee.Serve it hot with curd or any gravy.

Masala Chappathi

Ingredients

Wheat flour-2 cups

Salt-1tsp

ghee- 2 tbsp

Sambar pdr- 2tsp

Sauf- 1 tsp

Warm water

Method

1. Heat the 1 tsp ghee and off it.Add the sauf and sambar pdr and mix it with the wheat flour.
2. Mix salt and 2 tsp ghee to the Wheat flour.Add enough warm water to make it into a dough.
3. Knead the dough well in a flat surface and keep it closed for 1-2 hrs.
4. Divide the dough into 8-10 equal balls and roll them out with a chappathi roller.
   Heat a dosa tawa.
5. Put the chappathis one by one when the tawa is hot and dry. Brush ghee on one side.Turn over to the other side and brush ghee on the other side. Cook it pressing each side with a spatula.

Masala Chappathi goes well with Dal or any vegetarian dish.

Chappathi/Phulka

Ingredients

Wheat flour-2 cups

Salt-1tsp

Oil/ghee-2tsp

Warm water

Method

Mix salt and oil/ghee to the Whet flour.Add enough warm water to make it into a dough.

Knead the dough well in a flat surface and keep it closed for 1-2 hrs.

Divide the dough into 8-10 equal balls and roll them out with a chappathi roller.
Heat a dosa tawa.

Put the chappathis one by one when the tawa is hot and dry. Turn over to the other side. Then put the chappthi directly into high flame.Do both sides like this. It will puff up.

Put it on the plate and brush ghee on it.

Chappathi goes well with Dal or any vegetarian dish.