Paratha-Few Types
Paratha is nothing but a chapatti stuffed with a filling. It is very popular dish in North India. It can be made easily and makes a delicious breakfast as well as a lunch item. Below, I would like to discuss about Alu Paratha, Gobi Paratha, Peas Paratha, and Palak Paratha Note: When making a paratha, all the ingredients for a filling need to be minced or grated fine.
Paratha
ALU PARATHA
Ingredients:
- Wheat flour: 1 cup
- Salt: to taste
For the filling:
- Potatoes: 2-3, medium
- Green Chillies: 3-4, sliced
- Jeera: 1/2 tsp
- Cilantrocoriander): 1 tsp
- Salt: to taste
1. Boil the potatoes and grate them (mashing would also be preferable). Mix it with the green chillies, salt and jeera to prepare the stuffing for the parathas. You can optionally add chopped cilantro(coriander leaves).
2. Knead the dough and leave for 20-30 minutes.
3. Make into balls, press them into a 2-mm round with a depression in the middle, put a small part of the stuffing in depression and seal the edges.
4. Re-roll out the paratha. Cook on the pan till done.
GREEN PEAS PARATHA
Ingredients:
- Wheat flour: 1 cup
- Salt: to taste
For filling:
- Dry peas: ½ cup
- Green Chillies: 3-4
- Onions, cut-1 tsp
- Salt: to taste
1. Soak dry peas for 4 hours (1-2 hours if it is fresh peas). Put in a mixie and make a paste.
2. Mix the wheat flour with the peas pulp, sliced green chillies, onion pieces and salt.
3. Pour water, knead the dough and leave for 30 minutes.
4. Prepare the parathas and serve with chutney.
Alternatively, prepare the dough and at the time of making the parathas, apply a layer of the peas mixture on the rolled out paratha, make it into a ball again, and re-roll it out.
GOBI PARATHA
Ingredients:
- Whole wheat flour: 1 cup
- Salt: to taste
For filling:
- Finely shredded cauliflower: 2 cups
- Chopped cilantro: 1 tbsp
- Jeera and sliced green chillies: 2 tsp
- Salt: to taste
1. Prepare the dough by mixing with water and prepare the dough. Keep aside.
2. Mix the shredded cauliflower, with the Chopped cilantro, Jeera ,sliced green chillies and salt. If any water collects in the mixture, sieve it through a cloth and so that the water gets drained completely.
3. Make balls of the dough. Roll each of them to approximately a 3 inch diameter, put about a teaspoon of the cauliflower mix and seal the edges.
4. Roll out again with the closed edge on the upper side. Prepare the parathas on the pan.
PALAK PARATHA
- Wheat flour: 3 cups
- Salt: to taste
For filling:
- Palak: 1 bunch
- Onion: 1
- Curds: 1-2 tsp
- Red chilli powder and roasted jeera-1 tsp
- Salt: to taste
1. Blend the spinach with chilly poweder, jeera and salt.
2. Take it into a bowl and add the curds/yoghurt.
3. Mix the spinach mixture in the wheat flour and prepare the dough.
4. Leave for 10-15 minutes and prepare the parathas.
Tip: Add a little bit of oil to the dough to make the parathas more crispy
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