Peas Paratha (Matar ke paranthe)

Peas paratha is the most convenient option among all the other stuffed parathas. Minimum effort is required to get the delicious hot parathas. My favorite combination is peas paratha with cold boondi ka raita. A perfect lunch option for the days when I do not want to cook a lot :)

Ingredients :

For the stuffing :

1. Peas- 200 gm (approx)
2. Salt to taste
3. Coriander seed- 1 tsp
4. Chaat masala- 1/2 tsp
5. Coriander powder- 1 tbs
6. Turmeric powder- 1/4 tsp
7. Red chilly powder- 1/2 tsp
8. Cumin powder- 1/2 tsp
9. Hing- 1/4 tsp
10. Oil

For the dough :

1. Wheat flour- 2 cup
2. Oil- 1 tbs
3. Kalonji- 1/2 tsp
4. Water

Procedure :

Boil the peas in pressure cooker until one whistle. Let it cool down. Then mash the peas with spoon. In a pan dry roast coarsely ground coriander seed. Add 2 large tbs oil to it and all the masala of the stuffing. Let the masala get a little fried and then add the mashed peas. Mix well. Do not add water. Cook the mixture over low flame until the pea mixture starts getting brown and sticks to the base of the pan. Turn off the heat after 4 to 5 minutes and keep the mixture aside to cool down.

Meanwhile add the oil to the wheat flour and mix well. Add the kalonji and little water every time to knead the dough. The dough should not be too soft. When its done, keep the dough covered with a wet cloth. 

Before making the paratha, knead the dough once again. Take medium size ball from the dough and roll it into a small 2.5" round disc. Put one large tbs of the peas mixture at the center of the disc and close the ends in the middle. Now roll the ball again to make the paratha. Do not put much pressure while rolling the paratha or else the mixture will come out slowly. Heat 1 tbs oil in a flat surface frying pan and when the oil is ready, fry the parathas one by one. Keep adding oil when needed. Fry the parathas from both the side until they turn brown.

Serve the hot parathas with boondi raita.

Recipe for boondi raita :

In a bowl add 4 tbs curd , 1/4 cup water , salt to taste , 1 tsp sugar , 1/2 tsp chaat masala and 2 large tbs boondi. Mix well and serve.

I am sending this to the event Anyone can cook series 41.

Sending this to the event Cook with spices: coriander seed, announced by Anu

Easy Recipe Of Home Made Butter Naan

Who does not like the soft soft naan covered with butter with some spicy side dish? Everyone loves it and everyone indulges in the butter naan without even thinking about the tons of calories it has. So do I :)

Today I am going to share the easy recipe of making butter naan at home with minimal effort and minimum ingredients. So write down the list of ingredients that we are going to need :

1. Maida (all purpose flour)- 2 cup

2. Dry yeast- 1 large tbs

3. Water- 1 cup

4. Salt to taste

5. Butter

Procedure :

First heat the water in a pan. Do not boil the water , just make a luke warm water. Add this water to the yeast powder and cover it. Keep it aside for 5 to 8 minutes. Next add the maida with the yeast water and just mix the maida properly. No need of kneading. Just make sure the maida is fully mixed with the yeast water and add the salt to it. You will see the dough is very sticky. Now cover the dough and keep it in a little warm place for around half an hour.

Now take medium size ball from the dough and roll it with the help of maida. Use maida generously for rolling the naan. Make an oval shape.

Now heat a non stick flat surfaced pan. Let it become hot and then add a cube of butter. Place the naan on the melted butter and cover the pan. After around one and a half minutes of frying , turn the other side of the naan and cover it again. If needed , add more butter. Fry it for around 40 seconds and remove it from the pan. thus make the other naans and serve them hot with paneer tikka masala.

Sending this to Jabeen's Iftar nights event.

Chakri paratha

Like the name sounds a bit unusual, same with the story of this recipe!! My husband was looking for some variation in the normal parathas that I make every time. He wanted a new shape in that (so kiddish)!! Hence this new paratha came to my mind (which he loved a lot).

Ingredients :

1. Flour- 2 cup
2. Water
3. Oil (1 tbs for dough and rest for frying parathas)
4. Jeera powder- 1/2 tsp
5. Salt- 1 pinch
6. Ghee- 2 tbs


Procedure :

Make a dough mixing all the above ingredients (except ghee). Keep the dough covered for 5 minutes in a wet cloth. Now make large balls from the dough and roll them such that they become long like a rope. Apply ghee on one side of the long strip. Start rolling the strip so that the side with ghee remains inside. The entire thing should look like a coil. Now start rolling these coils very softly so that the rings formed do not get separated from each other. Press the parathas with hand a little softly. Now heat oil in a flat surfaced tawa and fry the parathas. For more fun fry the parathas till they turn crunchy.

Peas Paratha

One can always serve a stuffed paratha with pickle or any chutney. Hence it is a very good option for breakfast or snacks. Peas paratha (matar ka paratha) is one of the most easiest stuffed paratha.

Ingredients :

1. Boiled green peas- 1 1/2 cup
2. Roasted jeera (cumin)- 1 tsp
3. Chaat masala- 1 tbs
4. Salt to taste
5. Coriander powder- 1 tbs
6. Red chilly powder- 1/4 tsp
7. Hing (Asafoetida)- 1/2 tsp
8. Jeera powder- 1 tsp
9. Dry mango powder (aamchur)- 1/2 tsp
10. Mutton masala powder- 1/2 tsp
11. Flour (atta)- 1 1/2 cup
12. Oil


Procedure :

First heat 1 tsp of oil in a kadhai, add jeera and all the masala powders to it. Now mash the boiled peas properly and add it to the kadhai. Mix well and cook for 10 minutes until the mixture turns a little brown and sticks to the kadhai. Remove it from flame and cool it to room temperature.

Meanwhile make dough for paratha with flour, a little oil and water. Do not make the dough too soft as it will create a problem while rolling the paratha.

Now make medium balls from the dough and roll each into a 2 inch diameter roti and put little amount of the peas mixture. Cover the mixture from all side properly so that it does not come out while rolling. Now softly roll it to your desired size of paratha.

Heat 1 tsp oil in a flat surfaced frying pan and fry the paratha. Turn it after 6 to 8 minutes until it turns out brownish in color. You can also press it a little so that the paratha becomes a little crunchy.

Serve it hot with khatta meetha garlic chutney.

Stuffed Paneer Paratha

Ingredients: 

1. Wheat flour- 2 cups
2. Oil
3. Paneer (mashed roughly)- 1 1/2 cup
4. Onion (finely chopped)- 1 large
5. Green chilly (chopped)- 2
6. Garlic (chopped)- 6 to 7 cloves
7. Ginger paste- 1 tsp
8. Jeera (roasted)- 1 tsp
9. Black pepper powder- 1 tsp
10. Jeera powder- 1 tsp
11. Garam masala- 1/2 tsp
12. Asafoetida (hing)- 1/2 tsp
13. Tamarind pulp- 1 1/2 tsp
14. Aamchur powder (dry mango powder)- 1 tsp
15. Salt to taste


Procedure:

First heat oil in a pan and add onion, garlic, green chilly. Cook till onion turns translucent. Add ginger paste, all the powders, roasted jeera and cook for 1 minute. Now add mashed paneer, tamarind pulp and salt. Cook for 3 to 4 minutes and keep the mixture dry. Remove it from the flame and cool it in refrigerator for half a hour. 

Now make dough with flour, 1 tsp oil and water. Add water in a little amount every time.  Do not make the dough too soft. Keep the dough covered for 10 minutes with wet cloth.

Make balls of the dough and roll them into paratha shape. Spread the paneer mixture on one paratha and cover it with another one. Now stick the sides of the parathas well so that the stuffing does not come out. Heat 1 tbs of oil in a flat frying pan and fry the paratha without pressing it hard. After 3 to 4 minutes change the side and add little oil and fry it till it turns brown. Serve it hot with chutney (tomato / garlic/ pickle).

Masala Paratha

Ingredients :

1. Wheat flour- 3 cups
2. Water
3. Oil
4. Ajwain- 3 tbs
5. Jeera- 2 to 3 tbs
6. Kasuri methi leaf
7. Salt to taste
8. Jeera powder- 2 tbs
9. Chat masala- 2 tbs
10. Black pepper powder- 1/2 tbs


Procedure :

First of all heat a frying pan and add jeera, ajwain to it. When they will start crackling and a nice aroma will come out, remove it from the gas. Now with the flour add salt and 3 to 4 tbs oil and mix it well. Next add the jeera, ajwain, all the masala powders and kasuri methi leaves and keep on adding water slowly to make a soft dough. Now divide the dough into small ping pong size balls and make parathas from them and fry it on tawa with rest of the oil. For a better result fry parathas in low flame and keep pressing the paratha so that it becomes crispy. You can serve hot masaledar paratha with normal curd and pickle.