Tag Archives: Indian bread

Wheat Parotta

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Parotta is one of the most famous dinner for Tuticorin, from the evenings till late night you can find atleast a single parotta stall in each and every nook and corner of the street. There are 4 to 5 hotels, were these parotta’s are very famous and each of them make their own style of Salna for this parotta. Whenever I am too my hometown, most of the time it would parotta for our dinner. These parotta’s are prepared with all-purpose flour, but I have tried making it with Wheat flour.

Wheat parotta is good compared to all-purpose flour/maida in healthwise, but the taste wise I would opt for all-purpose flour parotta. Soon will update the recipe for the other parotta, let me share the recipe…

Taking my most favorite dish to Fiesta Friday #131 hosted by Angie@thenovicegarderner. Co-Hosts – Su’s Healthy Living and Laura-Feast Wisely

Ingredients:

  • Wheat flour/Atta – 3 cups
  • Salt to taste
  • Oil – 3 tbsp.

Preparation:

  • Take the wheat flour/atta in a wide mouth bowl, along with salt. Mix it well.
  • Pour water little by little and start kneading the dough, when it’s almost done.
  • Pour a tbsp of oil and knead for 5 mins or until the flour absorbs the oil.
  • Pour another tbsp of oil and knead for another 5 to 10 mins, and drizzle a tsp of oil over the dough and let is rest for 5 mins.
  • Take a small portion of the dough, roll it to a ball (lemon size), and keep it aside. Continue this process for the whole dough.
  • In the workspace, start flattening the dough with a rolling pin and then lift one corner of the flour and start folding them in zig zag.
  • Once it’s done, take the folded dough and roll it to a circle, drizzle little oil over the dough and keep it aside.
  • Continue the same process for the whole dough, cover with a plate and let it rest for 20 mins.
  • Heat a tawa, grease it with oil, now gently flatten the rolled dough and place it over the tawa.
  • Drizzle little oil along the sides, swap and cook both sides for 3 to 4 mins or until it’s cooked.

Serve hot with Chicken Salna or Chicken Kurma or Veg kurma or any curry of your choice. I have served it with Chicken salna / Curry.

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Mooli Paratha / Radish Paratha

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Recently my daughter has gone crazy towards paratha and she wants me to try out something new in paratha’s for dinner. This resulted in today’s mooli paratha – nothing but I have stuffed paratha with fried grated mooli with green chilies. A healthy, delicious dinner not only for kids but for everyone. Let us move on to the recipe…

Mooli Paratha / Radish Paratha

Mooli Paratha / Radish Paratha

Ingredients:

  • Mooli/Radish – ½ kg
  • Green chilies – 1 no
  • Garam Masala / Curry Masala – ½ tsp
  • Cumin seeds – ¼ tsp
  • Wheat flour / Atta – 3 cups
  • Oil – 3 tbsp
  • Salt to taste

Preparation:

  • Peel and grate the radish, squeeze out the water in the radish with your hands. Slit and finely chop the green chilies.
  • Heat ½ tsp of oil in a kadai, add in the cumin seeds, grated radish, garam masala, green chilies followed by salt, cook until the radish becomes dry.
  • In a mixing bowl, take the wheat flour with required amount of salt, make a well in the centre of the flour and pour in ½ cup of water and start kneading the dough to a ball, add water if required.
  • Pour in a tbsp of oil over the dough and knead it for few mins, then roll it together to a ball.
  • Make medium sized ball out of the dough, spread flour over the rolling pan and flatten the dough with the rolling pin.
  • Take a spoon full of grated radish and keep it in the centre of the dough, roll it again gently by dusting the flour.
  • Heat oil in the griddle, gently place the paratha and drizzle oil around the paratha.
  • Swap the sides and cook both the sides.

Serve hot with any dips. I have served it with Boondi (spicy/kara boondhi) Raitha and Tomato Ketchup.

Note: You can substitute chili powder with green chilies or can leaves of the green chilies.

Also check out my Aloo Paratha, Gobi Paratha, Methi Paratha, Soya chunks Paratha and Spinach Paratha.

Spinach Paratha

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I prepare Chapathi’s very often for dinner; my daughter loves to have something different from the usual one (like me). As usual, I was staring at the refrigerator what to do, found some spinach, so planned to try out this spinach paratha.

It is common among kids when it comes to spinach, particularly my son he avoids spinach. However, my daughter she has spinach but a very less quantity, even this happened after I told her that if you take spinach your skin would glow and you will look beautiful.

Therefore, this spinach paratha would be a good source for not only kids, but also adults in the intake of spinach. Everyone knew the benefits of spinach; I used Red Spinach / Amaranthus dubius, are good source of Vitamins C and A, being low in calories. Let us move on to the recipe…

Spinach Paratha

Spinach Paratha

Ingredients:

  • Red spinach / Amaranthus Dubius – a bunch
  • Wheat flour – 200 gm
  • Garlic clove – 3 nos
  • Salt to taste
  • Water – as required

Preparation:

  • Blanch the spinach: Remove the leaves, wash in running water. Drain the water. Boil a cup of water, add in the spinach and garlic with little salt, and wait for few mins until they turn dark in colour.
  • Separate the leaves from water, keep the water aside. Bring the spinach to room temperature and then blend it to a fine paste. Keep it aside.
  • Take the wheat flour with little salt, add in the spinach paste, and mix well.
  • Pour in the reserved spinach water to the flour and start kneading the flour, add water little by little and knead it a big ball.
  • Pour in a tbsp of oil over the ball, knead softly for few mins, and cover it with the wet cloth for 20 mins.
  • Take the flour into small pieces and roll them to small pieces.
  • Roll them in a rolling pin.
  • Heat oil in the tawa, gently place the rolled paratha over the tawa and cook them in medium flame.
  • Swap the sides and continue cooking.
  • Remove from fire, once cooked.

Serve hot with raita, dips or any gravy. I have accompanied this with Mashed Potato Dip.