PARATHAS

CHAPPATHI OR PARATHAS

Ingredients
Wheat flour-1 cup
Salt-1/2 tsp
Water
Oil

Method
Mix flour, salt with required water.
Make soft dough.
Do small balls.
Dust with flour and roll (flat) to little and even thickness.
Heat tawa, put the roll and cook till light bubbles come.
Now turn chapatti and apply oil.
Cook on both sides.

Option: for dough
Can add little maida.
Can add little butter.



EGG METHI PARATHA

Ingredients

Wheat flour-2 cup
Egg -1
Methi leaves-1/2 bundle
Onion-1
Garam masala powder-1 tsp
Salt
Turmeric powder
Oil

Method

Heat oil; add chopped onions and sauté well.
Add chopped methi leaves and sauté it.
Add garam masala powder, turmeric powder and mix once.
Add beaten egg, salt and scramble it.
Mix all evenly.

Make the soft dough with wheat flour, salt and water.
Do balls
Make the balls to cup shape, keep some stuff-in and roll it to chappathi.
Cook in tawa both sides applying oil or ghee.



ALOO PARATHA

Ingredients

Wheat flour-1 cup
Potato-2 (cooks and mashed)
Chilly powder -1 tsp
Salt
Garam masala powder-1/2 tsp
Luke warm water –required

Method
Mix all the ingredients to soft dough.
Do chappathi applying ghee or oil.


METHI PARATHA

Ingredients
Wheat flour-1 cup
Methi leaves (chopped)-3/4 cup
Jeera and pepper (coarsely powdered)-1 tsp
Salt

Method

Mix all the ingredients together, add water and make soft dough.
Do chappathi.



SPICY PARATHA

Ingredients

Wheat flour-1 cup
Chilly powder-1 tsp
Salt
Pepper powdered (coarsely)-1/2 tsp
Water

Method

Mix all the ingredients together.
Add water and do soft dough.
Make chappathi.




VEGETABLE EGG PARATHA

Ingredient

For dough
Maida-1/2 kg
Dalda
Salt

For stuff-in
Tiny chopped vegetables and cooked-1 cup
(Carrot, peas, beans, cauliflower)
Egg -2

To grind:
Onion-1
Tomato-1
Garam masala powder-1 tsp
Dry chilly-2
Ginger, garlic-few

Salt
Oil

Method

Heat oil; add grinded paste and sauté well till raw smell goes.
Add cooked vegetables, salt, turmeric powder and mix well.
Add beaten egg and mix evenly till it becomes dry.

Make the dough with maida.
Do balls.

Make the balls to cup shape and keep some stuff-in and cover it.
Dust it with flour.
Roll it carefully and make chappathi



STUFFED PARATHA

Ingredients
Wheat flour-2 cup
Potato, carrot, beans, peas-1 cup
Green chilly-7
Onion-1/2 cup
Garam masala powder-1 tsp
Salt
Oil
Coriander leaves

Method

Do soft dough with wheatflour, salt and water.
Do balls and roll it to medium chapattis.

Cook the vegetables with salt and mash lightly.
Sauté the onion and green chillies (tiny chopped) in oil, add garam masala powder and mix it.
Add mashed vegetables, coriander leaves and mix evenly.

Preparation:
On one rolled chappathi paste the vegetable mix.
Keep other one chappathi on topside i.e. vegetable between two chapattis.
Again roll it lightly.

Heat the tawa, place the chappathi and cook as usual.
Serve with curd raita.



HORSE GRAM CHAPPATI

Ingredients
Horse gram flour-1 cup
Wheat flour-1 cup
Salt
Oil

Method
Keep the horse gram in sun or dry roast and powder it.

Mix the flours with salt.
Add water and do soft dough.
Do chapattis as usual.


SOYA CHAPPATHI

Ingredients
Soya bean flour-1/4 cup
Wheat flour-1 cup
Salt
Oil

Method
Keep the soya bean in sun or dry roast and powder it.

Mix the flours with salt.
Add water and do soft dough.
Do chapattis as usual.