STUFFED PANEER PARATHAS

 

Stuffed parathas is one of the most popular breakfast dish that can be made with various different fillings. Today's recipe is with paneer and I have added one potato for binding and flavoured it with fresh methi. The combination of methi, aloo and paneer is really so delectable and loved by many. You can enjoy these parathas for breakfast / brunch / lunch / dinner with some pickle and yogurt. Fresh hot parathas straight from the pan with little butter on them are such a delight and irresistible. 

Ingredients:

(For the filling)

Paneer - 150 gms ( grated)

Potato - 1 medium (boiled and mashed)

Methi or fenugreek leaves - 1 small bunch sauteed with little garlic. 

Garam masala powder - 1 tsp

Salt - to taste

(For the dough)

Wheat flour - 2 cups

Salt - to taste

Oil - 2 tbsps

Ajwain - 1/4 tsp (optional - I add only in winter )

Water - for kneading

Ghee / clarified butter - for making parathas.

Method:

1. In a mixing bowl add the flour, salt, oil and mix them well.

2. Now knead the dough adding water little by little. Cover and rest it for 10 to 15 minutes.

3. Meanwhile make the stuffing ready. 

4. Mix all the ingredients for list 1 (for stuffing) 

5. Knead the rested dough again adding a tsp of oil to get a nice and smooth texture.

6. Roll out a small portion of the dough, put some stuffing mixture in the middle. 

7. Gather the edges sealing them like a pouch or bundle.

8. Flatten it and roll out carefully.

9. Heat a griddle, grease it and make the parathas flipping them few times until done. Brush them with little ghee after flipping.

10. Serve hot with yogurt and pickle.

Check out the video

   

About the group:

Shhhhh Cooking Secretly is a monthly challenge in a facebook group where we are paired with a different partner every month. Two secret ingredients are  chosen by each partner for the other one and we prepare any dish with those ingredients based on the selected theme of the month which was - Protein Rich Vegetarian Breakfast.

This was suggested by Renu Agrawal Dongre

I am also paired with her this month. She chose GREEN CHILLIES & GHEE OR CLARIFIED BUTTER as my 2 secret ingredients. I made the stuffed parathas with paneer which is protein rich. 

I have selected CUMIN SEEDS & OIL as her secret ingredients.

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You may also like:

Aloo Parathas with Flaxseeds 

Papad ka Paratha

Mooli Ka Paratha

NAWABI NAANS / INDIAN FLATBREADS WITH ALMONDS AND PISTACHIOS

 Here is a recipe of rich, soft and delectable Nawabi Naans. A perfect party dish that you can make and impress your friends. They are so delicious that you cannot stop with one. They can be relished with shahi curries.

Ingredients:

APF / Maida ......... 2 cups or as needed

Almonds .............. handful (soaked)

Pistachios .......... handful (soaked)

Ghee / clarified butter .... 2-3 tbsps to brush on the naans

Oil ......................... 2 tbsps (for the dough)

Salt ...................... 1/2 tsp

Sugar .................. 1 tsp

Dry Yeast ............ 2 tsps

Milk powder ............ 2 tbsps

Silver varq ----------- few sheets (optional)

Method:

1. To activate the yeast, take half cup of luke warm water. Mix the sugar and yeast. Cover and set it aside in a warm place until it becomes frothy.

2. In a large bowl mix the milk powder with maida / APF

3. Add the salt and 1 tbsp of oil on the sides and make a well in the center.

4. Start kneading with the yeast mixture adding it little by little. If needed take more luke warm water.

5. Finish kneading with the help of the remaining 1 tbsp. of oil and make a smooth dough.

6. Gather it into a ball. Cover with a cling wrap and set it aside for rising.

7. Meanwhile slice the soaked almonds and pistachios.

8. Take the risen dough and knock it gently to remove air bubbles.

9. Take a small portion as needed and roll it out into an oval shape.

10. Put some almond and pistachio slices and roll it further so that they stick in the naan.

11. Apply some water on the reverse side of the naan with your fingers.

12. Heat the griddle / tawa and put the wet side of the naan on it.

13. Cook on medium flame for 30 - 40 seconds or until done.

14. Invert the tawa and cook the other side directly on the flame moving the tawa to roast it evenly.

15. Spoon some butter on the naans and garnish with silver varq if you like.

16. Serve hot with any curry of your choice.

Yield: 6-7 naans of medium size

Note: Water for activating the yeast should be luke warm. If it is hot the yeast will be dead.

Watch the video

About the group:

Shhhhh Cooking Secretly is a monthly challenge in a facebook group where we are paired with a different partner every month. Two secret ingredients are  chosen by each partner for the other one and we prepare any dish with those ingredients based on the selected theme of the month which was " Flat Breads " It was chosen by Anu Kollon. Check out her recipe of Sindhi Koki

My partner of the month is Radha Rajagopalan who gave me MILK POWDER and SALT as my secret ingredients. I made the Nawabi Naans using them. 

I had selected Quinoa and Peanuts as the secret ingredients for her. She made a delicious and healthy Multigrain Veggie Roti with them.

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You may also like:

Plain, Garlic and Pudina Naans

Garlic Kulchas

Rumali Rotis 

JOWAR KE PHULKE / GLUTEN FREE SORGHUM FLATBREADS

 Check out the process of making these gluten free thin jowar or sorghum flour phulkas. It is a very healthy grain and perfect for weight watchers as it has proteins, carbohydrates and fibre content.

Jowar is a grain that is being used since ancient times. It is gaining popularity these days. People have started using it a lot in various forms. We have many innovative recipes with this flour like cookies, breads, etc etc

Ingredients: Jowar / sorghum flour .... 1 cup Water ............................... 1 cup Ghee /clarified butter ..... 2 - 3 tbsps

Method:

1. Take a thick and heavy pan and add the jowar flour.

2. Add the equal quantity of water which is 1 cup here.

3. Start mixing with the ladle immediately breaking all the lumps.

4.Continue mixing until it thickens and becomes like a dough that we knead for rotis.

5. Immediately remove from the pan onto a plate as the pan is still hot and it will be over cooked. So do not leave it in the hot pan for cooling.

6. Spread it on the plate with the spoon so that it cools faster.

7. Once you are able to handle it start kneading it until smooth. Gather the dough together.

8. Take a small portion and roll it out into a thin roti sprinkling little dry flour as needed.

9. Using a spatula transfer the roti on to a greased griddle so that it does not get stuck.

10. Flip it a couple of times. When it is half done roast it directly on the gas with the help of tongs.

11. Remove and spoon some ghee / clarified butter on it.

12. Put them in a casserole lined with foil paper to keep them soft.

13. These can be served with any veg or non veg curry, sabzi, dal.

Yield - 6-7 rotis from 1 cup flour

Watch the video :

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This recipe is made for the event - A-Z Recipe Challenge. 

Season 1 - We have completed the first season making the recipes alphabetically with ingredients with English names. ( eg. A - Apple, Artichoke, Asparagus ..)

Season 2 - We decided to make the recipes alphabetically with Hindi names. ( A - Anar, Adrak Aloo ... )

This month the Alphabet is J - I made Jowar Ke Phulke

Recipe List of A-Z Challenge (Season 2)

A - Adraki Aloo  (Baby Potatoes with ginger and spice powders)

B - Begun Bhaja  ( Bengali style fried Brinjals)

C - Chukandar Ke Parathe  (Stuffed Beetroot Parathas)

D - Farali Dahi Chawal ( Barnyard Millet Curd Rice / Samak ke Dahi Chawal )

E - Elaichi Cup Cakes ( Cardamom flavoured cup cakes )

F - False ke Biscuits ( Lemon Currant Cookies )

G - Gud Wale Pohe (Sweet Flattened Rice Flakes with jaggery)

H - Hare Dhaniye ki Sabzi ( Fresh Coriander stir fry )

I - Imli Gosht ( Hyderabadi style tangy Mutton Curry)

J - Jowar ke Phulke (Sorghum Flour Flatbreads)

K - Karele Ki Bhurji ( Diced Bitter gourd stir fry )

L - Lehsun Ka Achar ( Garlic Pickle )

M - Moong Dal with Sarson ( Moong Dal with mustrard greens )

N - Neembu Gud Ki Shikanji ( Indian Lemon Drink with jaggery)

O - Oal / Jimikand Ka Keema ( yam mince curry)

P - Kadai Paneer ( Paneer / Cottage cheese curry )

Q - Qeema Pav (Mutton Mince served with Pav Bread)

R - Rajma Dhoklas (fusion dhoklas with rajma) 

S - Semolina Vadas ( Sooji ke vade )

T - Tendli Bhat ( Ivy Gourd Pilaf )

U - Urad Dal Palak (Black lentils cooked with spinach)

You may also like:

Juar jo Dhodo (Sindhi Style Jowar masala Bhakri)

Jowar ki Bhakri (plain) 

Bajre ki Roti

MORINGA PARATHAS / DRUMSTICK LEAVES PARATHAS

 Try out these healthy power packed parathas with the goodness and nutrition of moringa leaves. You can serve them with yogurt and pickle for breakfast or with some saag / dal for lunch. They are so delicious and filling.

Ingredients:

Wheat flour ....... 1 & 1/2 cups (or as needed)

Besan / gram flour .... 1 tbsp

Moringa leaves ......... 1 cup

Green chillies .......... 1 tbsp (crushed or finely chopped)

Onion .................. 1/4 cup (finely chopped)

Coriander seeds ... 1 tbsp (crushed coarsely)

Cumin seeds ........ 1 tsp

Turmeric powder ... 1/2 tsp

Salt ........................ to taste

Ghee or oil .......... as needed 

Method:

1. Take the flour and besan in a large platter for kneading.

2. Mix all the ingredients and 1 tbsp of ghee or oil.

3. Knead into a soft and pliable dough. Cover and rest it for 10 minutes.

4. Take out a small portion and roll it out.

5. Brush some ghee and sprinkle little flour on it.

6. Fold it into a square shaped parcel.

7. Roll it out again into a square shaped paratha. 

8. Roast it on a griddle / tawa spooning some ghee or oil flipping it until it gets nice and crispy.

9. Serve it hot with some yogurt and pickle. 

10. For lunch you can also pair it with some tadka dal or saag.

Check out the video

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You may also like:

Radish Parathas / Mooli Ke Parathe

Healthy Greens Roti

Methi Theplas

CHUKANDAR KE PARATHE / BEETROOT PARATHAS / INDIAN FLATBREADS STUFFED WITH BEETROOT AND SPICES

 Make and enjoy these simple and healthy beetroot parathas. Beetrrot is loaded with nutrition and this is a nice way to consume it apart from the salads. You can simply relish them with some pickle of your choice and yogurt. 

Ingredients:

Wheat flour ....... 2 cups or as needed

Ajwain / carom seeds ..... 1/2 tsp

Salt .................. to taste

Oil or ghee ....... 1 tbsp (for the dough)

More oil or ghee as needed for making the parathas 

For the stuffing:

Grated beetroot ........... 1 cup

Coriander or fenugreek leaves .... handful

Gram flour / besan ... 1 tbsp (use dry roasted one)

Turmeric powder ..... 1/4 tsp

Red chilli powder .... 1/2 tsp (or more as you like it)

Cumin powder ...... 1 tsp

Coriander powder .... 1 tsp

Amchoor powder / dry mango powder ... 1/2 tsp (optional)

Salt .................. to taste

Method:
1. Mix all the ingredients for stuffing and set aside.

2. Knead the dough adding ajwain, salt, ghee or oil and water as needed. Rest it for 5-10 minutes.

3. Roll out a small portion and spoon the stuffing.

4. Gather the edges sealing them and make a small pouch.

5. Flatten it and roll out gently.

6. Roast the paratha on a heated griddle spooning a little ghee or oil.

7. Repeat the same with all the parathas.

Serve them with a pickle of your choice and yogurt.

This recipe is made for the event - A-Z Recipe Challenge. 

Season 1 - We hace completed the first season making the recipes alphabetically with ingredients with English names. ( eg. A - Apple, Artichoke, Asparagus ..)

Season 2 - We decided to make the recipes alphabetically with Hindi names. ( A - Anar, Adrak Aloo ... )

This month the Alphabet is C and I chose Chukandar ( Beetroot )

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Recipe List of A-Z Challenge (Season 2)

A - Adraki Aloo  (baby Potatoes with ginger and spice powders)

B - Begun Bhaja  ( Bengali style fried Brinjals)

C - Chukandar Ke Parathe  (Stuffed Beetroot Parathas)

D - Dahi Chawal  (Farali) (Barnyard Millet Curd Rice)

E - Elaichi Cup Cakes - (Cardamom Flavoured Cup Cakes )

F - False ke Biscuit ( Lemon Currant Cookies )

G - Gud Wale Pohe ( Sweet Flattened Rice flakes with Jaggery)

H - Hare Dhaniye ki Sabzi ( Fresh Coriander Stir fry)

I - Imli Gosht ( Tangy Mutton Curry )

J - Jowar ke Phulke (Sorghum Flour Flatbreads)

K - Karele ki Bhurji ( Diced Bitter Gourd Stir fry)

L - Lehsun Ka Achar ( Garlic Pickle)

M - Moong Dal with Sarson ka Saag ( Moong dal with Mustard Greens)

N - Neembu Gud ki Shikanji (Indian summer drink with herbs and spices)

O - Oal / Jimikand Ka Keema ( yam mince curry)

P - Kadai Paneer ( Paneer / Cottage cheese curry )

Q - Qeema Pav (Mutton Mince served with Pav Bread)

R - Rajma Dhoklas (fusion dhoklas with rajma)

S - Semolina Vadas ( Sooji ke vade )

T - Tendli Bhat ( Ivy Gourd Pilaf )

U - Urad Dal Palak (Black lentils cooked with spinach)

You may also like:

Beetroot Raita

Beet Hearts Salad

Beetroot and Apple Soup

BAJHRI JO DHODHO / BAJRE KI ROTI / PEARL MILLET FLAT BREAD

 Bajhri jo Dhodho  is a traditional Sindhi style bajre ki roti / bhakri which is mostly eaten in winters. Lot of green garlic is added along with finely chopped onion and  green chillies.This is served with curd and pickle. It pairs well with mint and coriander chutney also.  The same way we make jowar ki roti / Juar Jo Dhodho also. Dhodho with green chutney is also distributed like prashad in Sindhi temples after the satsang.

Bajra / Pearl Millets 

Pearl millet or bajra is a rich source of many nutrients including dietary fibres, antioxidants, and magnesium that can build up your immunity and keep infections like cold and cough at bay.

How Much Should You Eat ? -

Due to its high nutritional value, bajra is a great winter cereal that can be used in various dishes, both sweet and savoury. Bajra roti contains more energy and protein as compared to the normal wheat roti. However one should consume it in moderation as anything in excess can be harmful. The amount of consumption depends on one's personal diet and health conditions and Nutritional needs.

(information - Google)

This recipe is part of our monthly challenge in a facebook group where we are paired with a different partner every month. We select two secret ingredients for each other and prepare the dishes using them based on the selected theme. This month the theme is - Fresh Winter Vegetables suggested by Preethi Prasad. You must try out her Gongura Koora (sorrel leaves curry) which is a tangy preparation from Andhra Cuisine.

I am paired with Swaty Malik who is an excellent cook . I have tasted her food and can vouch for it. Do check out her website for delicious recipes. Her healthy Kale and Spinach Saag with non fried paneer koftas  is worth trying.

I was given Ajwain / Carom Seeds  and Green Chillies by her. I chose Green Garlic as my Winter Vegetable and made these traditional Sindhi Bajre ki Roti which is called Bajhri jo Dhodho in Sindhi . 

I had given Swaty Rock Salt and Chat Masala and she used these ingredients and made a flavourful Bathua ke Raita. Bathua is a winter green and very nutritious.  

Ingredients:

Bajre ka ata / pearl millet flour ..........  2 cups

Whole wheat flour ............................ 2 - 3 tbsps

Fresh garlic with greens .................. 1/2 cup

Onion  (finely chopped) .................. 4-5 tbsps 

Green chillies (crushed ) .................. 2-3 

Coriander leaves (chopped) ............. handful 

Ajwain / carom seeds ...................... 1/4 tsp 

Salt ............................................. to taste

Ghee or oil .................................. as needed 

Warm water ............................. for kneading.

Method:

1. Mix all the ingredients in a large platter for kneading. Add a tbsp of ghee and salt to taste.

2. Knead adding warm water as needed to make a soft and pliable dough. Set aside.

3. Roll out rotis dusting sufficient flour slightly thicker than the normal ones. If you can manage making by patting them like our elders did you can do that. I prefer rolling them out.

4. Transfer them carefully with the help of a wide spatula on to a griddle.. Roast them well flipping the sides. Spoon a little ghee on them.

5. Make all the rotis in the same way.

6. Serve them with curd and pickle. It pairs well with mint and coriander chutney also.

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You may also like:

Juar jo Dhodho / Jowar ki Roti

Healthy Greens Roti

Quinoa Rotis 

KUTTU KA PARATHA / BUCKWHEAT FLOUR FLATBREAD / FARALI RECIPE / NAVRATRI SPECIAL

Kuttu or Buckwheat flour parathas are usually made on fasting days especially during Navratri when most of the grains and vegetables are not allowed. These are actually vegan, gluten-free and very healthy.

Ingredients:
Buck wheat flour / kuttu ka ata ..... 1 cup or as needed
Desi ghee or oil ..................... as needed
Potato ................. 1 (boiled and peeled)
Coriander leaves .... handful
Green chillies ........ 2 (finely chopped)
Cumin seeds .......... 1/2 tsp
Rock salt / senda namak .... to taste

Method:
1. In a large plate or bowl mash the potato.
2. Add the buck wheat flour.
3. Add all the ingredients and 1/2 a tbsp of ghee.
4. Mix them together.
5. Knead them together adding little water as the boiled potato already has the moisture.
6. Rub a little ghee in your hands and knead it to a smooth texture.
7.Cover it with a cloth and set aside for 15 minutes.
8. Divide the dough into 4-5 portions.
9. Grease the parchment paper and roll out the parathas.
10. Transfer it to the hot griddle.
11. Make the parathas flipping the sides and spooning a little bit of ghee on them.
12. You can serve them with curd or any farali sabzi.

Check out the recipe video

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More farali flatbread recipes:

Sabudana Thalipeeth for fasting

Shingare ki Puri / Water Chestnut Flour Puris for fasting

SABUDANA THALIPEETH FOR FASTING / FARALI SABUDANA ROTIS

Farali sabudana rotis or sabudana thalipeeth for fasting is a simple recipe with the addition of mashed potato, roasted and crushed peanuts and shingade ka ata added to the soaked sabudana. you can also add some crushed anardana if you like.
During the normal days you can make it nice and spicy with finely chopped green chillies, cumin seeds and coriander leaves.

Ingredients:
Soaked sabudana ... 1 and 1/2 cups
Boiled potatoes ..... 3/4 cup
Shingade ka ata .... 1/4 cup or as needed.
Roasted and crushed peanuts .. 2 tbsps
Rock salt .......................... to taste
Desi ghee ....... for brushing on top

Method:

Soak the sabudana with enough water to  cover them for few hours.

Mix all the ingredients mentioned in the list except the ghee together.

Knead them without adding any water. Mashed potato is sufficient for binding them together.

Divide them into equal portions and roll out a roti.

Roast them on a tawa brushing a little ghee to make them crisp.

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You may also like:

Farali Kuttu Ka Paratha

Sabudana Vada

Sabudana Khichdi