Bathua (Pigweed) ka Paratha

bathua ka paratha

Bathua paratha is a healthy and tasty dish of winter season since bathua or pigweed comes in winter. Like most green, leafy vegetables, bathua too has lot of nutritive value. Bathua ka paratha is a welcome change from the regular parathas. It’s worth trying out this winter.

Recipe of bathua ka paratha

1 cup atta (whole wheat flour)

250 gm bathua (pigweed)

1/2 tsp ajwain (carom seeds)

Salt to taste

1/4 tsp turmeric powder

½ tsp red chilli powder

Oil to shallow fry

How to make bathua ka paratha

1. Pick bathua leaves and discard the stems.

2. Wash the leaves thoroughly under running water. Squeeze them gently to remove excess water. Chop them finely.

3. Take atta in a shallow bowl and add salt, red chilli powder, turmeric powder and ajwain. Add chopped bathua leaves.

4. Knead the atta into a firm dough adding little water, remembering bathua too has water but the dough should not be too hard.

5. Let the dough rest for 10 minutes, covered.

6. Pinch a ball (peda) from the dough and roll out into a disc or paratha.

7. Heat a tava (griddle) and roast bathua paratha from both sides applying oil. Roast till brown-black specks appear on both sides. Similarly roast other parathas. Paratha should be roasted on medium heat.

8. Serve hot bathua ka paratha with sabzi or you can also have them with curd and pickle. 

Peethi Poori (Stuffed Fried Flatbread)

Peethi poori or peethi wali poori is a delicious Sunday brunch option. You can also make this poori on festive occasions like upcoming 'Rakshabandhan'.  Peethi poori is nothing but fried flatbread stuffed with ground urad dal.
Recipe of peethi poori
Peethi
1/2 cup dhuli urad dal (split, skinless black gram)
1/2 tsp salt
1/2 tsp red chilli powder (cayenne pepper)

Dough
2 1/2 cup atta (whole wheat flour)
1 tsp salt
1/4 tsp red chilli powder
1/2 tsp ajwain (carom seeds)
1 tbsp melted ghee or oil
How to make peethi poori
1. Wash and soak the dal for 2 hours. Drain.
2. Grind the dal to a thick coarse paste to get peethi.
3. Mix in red chilli powder and salt. Beat well.
4. Take atta in a bowl and add all the ingredients under heading dough. Add 1 1/4 cup water and knead into a slightly stiff dough. Stiffer than chapati dough. Knead well and set aside, covered for 1/2 an hour.
5. Take a lemon sized ball from dough. Roll out into a 3 inch poori.
6. Place 1 tsp peethi (filling) in the center. Gather the edges and again reshape into a ball. Flatten the ball between your palms.
7. Roll it in dry flour and gently roll out into a 4 inch puri. Make few pooris in the same way and set aside.
8. Heat oil in a kadhai and gently place the puri on it. Let it remain untouched till it rises to the surface. Press the sides of the poori with slotted spoon (pauni, chhaari) till it swells. Turn.
9. Fry the poori till golden from both sides. Drain and serve hot peethi poori.

Hare Matar ki Poori (Green Peas Puri)

hare matar ki poori

This recipe of hare matar ki poori comes from Uttar Pradesh (U.P.). To boil the matar, you can pressure cook them to 1 whistle or you can microwave them. Some people confuse matar ki poori with matar ki kachori. This is a recipe of  matar ki puri and not kachori.

Recipe of matar ki poori

2 cup atta (whole wheat flour)

1 cup hare matar (green peas) - boiled

Salt to taste

1/2 tsp red chilli powder

1/2 tsp cumin powder

1/4 tsp garam masala

A pinch of hing (asafoetida)

2 tsp oil +2 tsp oil +  for deep frying

1. In a bowl, add atta, 2 tsp oil and salt. Adding water, knead atta into stiff dough. Keep aside, covered, for 1/2 an hour.

How to prepare the stuffing for matar ki puri

2. Mash boiled matar to a coarse paste using a potato masher.
3. Heat 2 tsp oil in a pan and add hing. After this, add mashed matar. Add all the spices and salt and mix well.
4. Saute matar till all moisture evaporates and you get a dry stuffing.

How to make/prepare hare matar ki poori

4. Take a lemon size ball from the dough and flatten it between your palms. Place a little stuffing in it and gather the edges again making a ball.

5. Roll out on lightly oiled surface, into 3 inch round puri.

6. Deep fry this poori in medium hot oil. Fry from both sides, turning as needed, till golden. Drain on an absorbent paper. Serve hot hare matar ki poori with some yogurt and pickle.

Palak Poori

palak poori

This is a simple yet healthy and tasty recipe. You can enjoy palak poori with potato curry or even with pickle. I usually prepare palak ki poori on festive occasions like diwali.

Recipe of palak poori/palak ki puri

1 1/2 cups atta (whole wheat flour)

20 palak (spinach) leaves

Salt to taste

1 tbsp oil + for deep frying

How to prepare palak poori

1. Blanch the palak leaves in boiling water for 2 minutes. Puree the palak leaves.

2. In a bowl, take atta. Add palak puree, salt and 1 tbsp oil. Knead into stiff dough. Cover the dough and allow to rest for 10 minutes.

3. To prepare palak ki poori, pinch a small ball or peda out of the dough and roll on an oiled surface, into 4 inch round puri.

4. Heat oil in a kadhai/wok. Deep fry palak poori on medium heat. Drain on an absorbent paper. Similarly make rest of the palak poori with remaining dough.

Aloo Paratha (Potato Stuffed Indian Flatbread)

aloo paratha

Since hubby dear is a big fan of aloo paratha, it features regularly in our meals.  I try to make aloo paratha as thin and crisp as I can. Aloo ka paratha is the easiest to make stuffed paratha so newbies can also try their hands at it.

Recipe of aloo paratha/aloo ka parantha

Dough

2 cups atta (whole wheat flour)

1 cup water

1/2 tsp salt

Filling

4-5 medium aloo (potatoes) - boiled, peeled and mashed

3-4 green chillies- chopped

Salt to taste

Coriander leaves (cilantro) - chopped

Oil to shallow fry

1. In a bowl, add atta and salt. Slowly add water and knead atta into smooth dough (adjust the quantity of water as needed). Let the dough rest, covered, for 20 minutes.

2. Mix all the ingredients under filling to make aloo ka masala.

3. Pinch a ball (peda) out of dough and roll out into a 3 inch disk (dusting in dry flour as needed).

4. Grease this disk with the help of an oiled spatula or spoon. Place a portion of aloo ka masala at the center of this disk.

5. Gather the edges and reshape into a ball. Flatten this ball between your palms.

6. Roll out into a 5-6 inch paratha.

7. Heat a tava (griddle) and place this paratha over it (for the 1st parantha, grease the tava).

8. Cook the paratha from both sides applying oil. Cook till brown black specks appear on the surface of paratha. Remove from tava and serve aloo paratha with curd and pickle. Similarly make rest of the parathas with the remaining dough and alu mixture.

Phulka (Roti Recipe)

(phulka) roti

Roti or phulka is an unleavened Indian bread which is enjoyed in most parts of India. There are slight variations from region to region. Roti is eaten with both dry sabzi and curries.

Recipe of roti or phulka

2 cups whole wheat flour (atta)

1/2 tsp salt

1 cup water (slightly warm)

Flour for dusting

1. Put atta in a big, open bowl. Add salt to it.

2. Add water, little at a time and start kneading.

3. Knead till all dry flour turns into smooth dough. Knead some more.

4. Smear few drops of oil on the surface of dough to prevent the formation of crust. Cover and set aside for 20 minutes.

5. Pinch a golf size ball from the dough and make a round ball from it. Flatten it between your palms.

6. Roll it on a rolling surface, dipping it in dry flour, from time to time, to prevent from sticking to the rolling surface. Use rolling pin (belan) for rolling out the roti.

7. Roll out the ball into a 5-6 inch disc.

8. Heat a tawa (griddle) and when it is hot enough, place the rolled out roti or phulka on it.

9. When few bubbles appear on the surface, flip and cook from other side also. Cook for 1 minute or so.

10. Remove tawa from fire and put the roti on naked flame. The roti will baloon up. Turn over, with the help of tongs (chimta). Cook from other side also. When you see few brown-black spots on roti, take it off the flame.

11. Smear some ghee (clarified butter) on the phulka (optional) and serve hot. If it is to be eaten later, then line a hot case with a neat cloth and store rotis for later.

Kuttu Aur Aloo Ka Paratha

kuttu aloo ka paratha

Kuttu aur aloo ka paratha can be eaten in fasts of Ekadashi and Navratras. Kuttu paratha along with aloo ki sabzi are part of Navratra thali.

Recipe of kuttu aur aloo ka paratha

1 cup kuttu atta (buckwheat flour) and singhadi atta mixed in equal proportions

4-5 medium potatoes (boiled, peeled and mashed)

2-3 green chillies- chopped finely

Salt to taste

Oil to shallow fry

1. Mix all the above ingredients except oil in a bowl and knead into pliable dough. There is no need to add water, use potatoes to knead.

2. Take a small ball (peda) out of the dough and roll into a 4-5 inch diameter disk dusting in dry flour to prevent from sticking or alternatively you can make the paratha by patting the peda between your palms.

3. Heat a tava (griddle) and place this paratha on it. Roast from both sides applying oil. Similarly make other paratha from rest of the dough. Serve hot kuttu aur aloo ka paratha.

kuttu aloo paratha

Gobi Paratha

gobi paratha

Gobi paratha is one of my favorite stuffed paratha. Gobi holds a pride of place in my kitchen and so is this paratha.

Recipe of gobi paratha

Filling

1 medium cauliflower (gobhi/ gobi) - grated

1/2 tsp carom seeds (ajwain)

Salt to taste

2 green chillies- finely chopped

1/4 tsp garam masala powder

1/2 tsp amchoor (dried mango powder)

1 inch piece ginger- grated

Dough

1 1/2 cup atta (whole wheat flour)

1/2 tsp salt

2 tsp oil

Oil to shallow fry

1. Mix all the ingredients of the dough and add enough water to knead the atta into pliable dough. Cover it with a cloth and let it rest for about 20 minutes.

2. Squeeze hard grated gobi and remove the excess liquid. You can use this water to knead the dough. After 10 minutes, again squeeze hard gobi to remove any moisture that remains.

3. Mix all the ingredients under the head ‘filling’.

4. Take a ball (peda) out of the dough and roll out into a 3 inch round dusting it with dry flour to prevent it from sticking.

5. Grease this round with the help of a greased spoon or spatula. Place 1 tablespoon of gobi filling in the centre. Gather the edges of the round and reshape it into a ball. Flatten this ball by lightly pressing with hand.

5. Roll out this ball into a 6 inch round dusting it in dry flour. Roll out gently and also lift the paratha gently before placing it on the griddle.

6. Heat a tawa (griddle) and smear it with some oil with the help of a spatula. Turn the heat to medium and place the parantha on it. Cook till the underside is cooked and rawness of flour disappear. Turn over and cook the other side also. Cook both sides till they become somewhat reddish brown. While cooking the paratha, press with the spatula in between to make it crisp. Similarly cook other parathas. Serve hot gobi paratha with curd and pickle.

Bajre ki Roti (Millet Flour Flatbread)

bajre ki roti

 Bajre ki roti is made a lot in Rajasthan. They eat it with a piece of gur and it is liberally smeared with pure ghee. Initially you may find it difficult to make bajre ki roti by patting between your palms so I have shown an easier way by using polythene bag or plastic sheets. This way even a novice can make bajre ki roti.

Recipe of bajre ki roti

1 cup bajra atta (millet flour)

Salt to taste

Ghee (clarified butter)

rolling out bajre ki roti

1. Mix bajra atta with salt. Add warm water little by little to knead bajra flour into medium soft dough. There is no need to knead the dough too much.

2. Take a ball from the dough, wet your palms and pat this ball between your palms to make 4-5 inch roti. OR alternately tear a polythene bag into 2. Place 1 half on the rolling surface and place the ball on it. Cover it with the 2nd half of polythene bag.

3. Roll it into as thin round as you can. Remove the above polythene, take the roti on your right hand removing from the lower polythene.

4. Place it on a hot non-stick griddle (tava). Cook bajre ki roti from both sides till browned.

5. Remove it from the tava and smear it with ghee. Serve bajre ki roti hot with some gur (jaggery) and vegetable dish.

Kuttu Poori (Buckwheat Flour Fried Flatbread)

kuttu poori

I made kuttu poori during 'Navratras' but somehow forgot to post it on the blog. You can also make kuttu poori with kuttu atta only. Singhadi atta is optional. Singhadi atta binds well and also rich in Calcium. Also my mom says kuttu atta is hot on body so mixing singhadi atta leads to cooling down effect.

Recipe of kuttu poori

1 cup kuttu atta (buckwheat flour)

1/2 cup singhadi atta

3-4 medium sized potatoes- boiled, peeled and mashed

3 green chillies- chopped finely

Salt to taste

Oil to deep fry

1. Mix salt and green chillies to potato. In a bowl, mix kuttu and singhadi atta.

2. Mix potato mixture to kuttu and singhadi flour. Use potato to knead the flour into stiff dough. Add water only if there is a need. Let it rest for 5 minutes.

3. Take lemon sized ball from the dough and pat between your greased palms to make 3-4 inch round or poori.

4. Heat oil in a kadhai/wok. To check whether the oil is hot enough, put a small portion of dough into the oil. If it sizzles and comes to surface, your oil is ready. Turn the heat to medium. Gently place the poori in the oil.

4. Press the kuttu poori with a pauni (slotted spoon/ chhari). The poori will puff up. Turn over and fry from other side also. Drain the poori using the same slotted spoon on an absorbent paper. Similarly make rest of the kuttu puri from the dough. Serve hot with curd.

Bedmi Puri

bedmi puri

Bedmi puri along with aloo ki sabzi (potato curry) is a popular Uttar Pradesh breakfast. You can also have them in 'Chandni Chowk' in Delhi. You can also prepare bedmi aloo for Sunday brunch. They are simply delicious.

Recipe of bedmi puri

2 cups atta (whole wheat flour)

1/2 cup dhuli moong dal (split, skinlesss green gram)

3 green chillies

1/4 tsp garam masala

Salt to taste

1/2 tsp coriander powder

1 inch piece ginger

1 tbsp oil + for deep frying

1. Soak moong dal for 2 hours. Drain.

2. Grind together moong dal, green chillies, ginger, salt, coriander and garam masala powders in a blender.

3. Take atta in a bowl and add moong dal paste along with 1 tablespoon oil. Knead using water as needed. Cover and keep aside for 1/2 an hour.

4. Take lemon sized ball out of the dough and flatten between palms. Roll out on an oiled surface into 3-4 inch round.

5. Heat sufficient oil in a wok/ kadhai. Gently slide the rolled out bedmi puri in the oil. Press gently with a slotted spoon (pauni/ chhari) so that poori puffs up. Turn over and fry from other side also till golden in color. Drain using the same slotted spoon on an absorbent paper so that excess oil is absorbed.

6. Serve bedmi puri hot with aloo ki sabzi.

Gajar ka Paratha (Carrot Flatbread)

gajar ka paratha

Gajar ka paratha or carrot paratha is a super nutritious food since it is loaded with Vitamin A. It's both healthy and tasty. Gajar ka paratha is also a healthy breakfast option and good way to start your day.

Recipe of gajar ka paratha/ carrot paratha

1 cup atta (whole wheat flour)

4-5 carrots- grated

Salt to taste

1/4 tsp kasoori methi (dried fenugreek leaves)

1/4 tsp ajwain (carom seeds)

A pinch of turmeric powder

Oil to shallow fry

1. In a bowl, mix all the ingredients except oil together. Add water to knead it into pliable dough.

2. Take a ball (peda) out of the carrot dough. Roll it into a 6 inch round dusting with dry flour as needed.

3. Heat a tava (griddle) and place this round or paratha on it. Cook from both sides applying oil till gajar ka paratha turn golden brown with brown-black specks in it. Serve hot carrot paratha with curd or pickle.

Methi Wali Poori

methi poori

These methi wali poori were something I made for Diwali feast but somehow forgot to post. They were easy to make and liked by everyone. Since we are methi loving people, these poori are always welcome.

Recipe of methi wali poori

2 cups of atta (whole wheat flour)

1 cup methi (fresh fenugreek leaves) - stems removed and leaves washed and chopped

1 tsp salt

1/2 tsp ajwain (carom seeds)

1/2 tsp red chilli powder (cayenne pepper)

2 tbsp oil + for frying

1. In a bowl, mix atta, salt, red chilli powder, ajwain and 2 tbsp oil. Rub flour between your fingers so that oil is evenly spread.

2. Add methi leaves and knead it into stiff dough by adding water. Poori dough should be stiffer than chappati dough. Let the dough rest for 1/2 an hour.

3. Take a small ball (peda) out of the dough and roll it into a 3-4 inch round on a lightly oiled surface.

4. Heat oil in a kadhai/ wok or a deep frying pan. You know the oil is hot enough when a small portion of the dough dropped in kadhai sizzles and rises to the surface. Turn the heat to medium. Poori will be fried on medium heat.

5. Gently slide the rolled puri in the hot oil. Gently press by a pauni (slotted spoon/ chaari). The poori will puff up. Turn over and fry from other side also till golden brown from both sides. Drain by the same slotted spoon on an absorbent paper. Similarly fry other methi poori from rest of the dough.

Aloo Naan (Potato Stuffed Naan Bread)

aloo naan

Naan itself is delicious bread and when you stuff it with aloo or gobi (cauliflower) mixture, its taste increases manifold. Be it aloo naan or plain naan, tastes best when served hot. With aloo naan, you don’t even need a side. You can enjoy it all by itself.

Recipe of aloo naan

Dough

3 cups maida (all purpose flour)

2 tsp sugar

1 tsp salt

1/2 cup milk

2 tbsp oil

1/2 tsp baking powder

Filling

3 medium potatoes- boiled, peeled and mashed

3 green chillies- chopped finely

Salt to taste

Chopped coriander leaves

1. Take a bowl and mix flour, salt and baking powder in it. Make a well in the center.

2. Mix milk, sugar, 1 tbsp oil and baking powder in another bowl. Pour this mixture in the centre of bowl containing flour.

3. Knead it into soft dough adding warm water if needed..

4. Add 1 tablespoon oil and knead again. Keep it in a warm place for 2-3 hours.

5. Mix all the ingredients of the filling to make potato mixture.

6. Take a ball out of the dough and roll out on a floured surface into a 2 inch round dusting with dry flour.

7. Place a lemon sized potato filling in the center and gather the edges. Reshape into a ball. Again roll out into a disk. Similarly make other naan from rest of the dough.

8. Preheat oven and bake these aloo naan till they puff up and become golden brown with brown-black specks here and there. Grease them with butter and serve hot.

You can also make aloo naan in electric or gas tandoor which is a much faster way to cook naan.

aloo naan

Meethi Roti (Sweet Indian Flatbread)

meethi roti

Meethi roti is very easy to make and satisfies your craving for sweets as well as fills your stomach as it is made from whole wheat flour. It is liked by both adults and kids.

Recipe of meethi roti

2 cups atta (whole wheat flour)

1 tbsp saunf (fennel seeds)

1/2 cup sugar (vary according to taste)

Melted ghee (clarified butter)

Ghee or oil to shallow fry

1. Knead flour adding water into smooth, pliable dough. Let it rest for 1/2 an hour.

2. Take a ball (peda) out of the dough and roll it into a 3 inch round dusting with flour.

3. Spread melted ghee on this roti. Sprinkle 1/2 tsp saunf and 1-2 tsp sugar on it.

4. Gather the edges and reshape into a ball. Roll out again into a 5-6 inch round.

5. Heat a tawa (griddle) and shallow fry this roti on both sides applying ghee. Fry till golden brown. Similarly make other meethi roti from rest of the dough. Serve hot.

Lachha Pudina Paratha (Layered Mint Indian Flatbread)

lachha pudina paratha

Lachha paratha is a type of crispy parantha with multiple layers. I have also added pudina to make lachha pudina paratha. This paratha is traditionally made in tandoor (clay oven) but can also be made on a tawa (griddle). Lachha paratha is a part of Punjabi cuisine and features on most Indian restaurant’s menu.

Recipe of lachha pudina paratha

1 1/2 cups atta (whole wheat flour)

1/2 tsp salt

Pudina (mint) powder- as needed

Ghee (clarified butter) - as needed

Oil to shallow fry

folding roti making pleats

rolling into spiral

1. Add salt to atta and rub in 1 tsp ghee. Add enough water to knead it into soft, smooth dough. Cover and set aside for 20-25 minutes.

2. Divide this dough into 4 equal portions. Shape them into balls.

3. Take 1 ball and roll out into 7-8 inches round roti. Brush the surface of the roti with ghee and sprinkle pudina powder.

4. Pleat the roti, making folds, to make a long strip. Roll this strip into a spiral. Press lightly between your palms to flatten it.

5. Roll out into a 6 inch paratha. Heat a tawa (griddle) and shallow fry this paratha on both sides applying oil till golden brown.

6. Place this pudina lachcha paratha on a kitchen napkin and press lightly with napkin sides so that layers become a little separate. Similarly make rest of the lachha parathas with remaining dough balls.

How to make pudina (mint) powder

Take few bunch of pudina and wash thoroughly under running water. Pick out leaves discarding the stems. Spread out on a plate and cover with a metal sieve (chhalni). Leave out to dry in the sun. When completely dry, crush pudina leaves with your fingers and store pudina powder in an airtight bottle.

Matar Paneer Paratha (Green Peas and Cottage Cheese Stuffed Flatbread)

matar paneer paratha

Matar paneer paratha is an excellent breakfast option and you don’t need any curry or vegetable side dish with it.

Recipe of matar paneer paratha

Dough

2 cups atta (whole wheat flour)

1/2 tsp salt

Water as needed

Filling

1 small cup paneer (cottage cheese) - grated

1 small cup matar (green peas) - boiled and semi-mashed

3 green chillies- finely chopped

1 inch piece ginger- grated

2 tsp oil

Salt to taste

Few coriander leaves- chopped

Oil to shallow fry

1. Add salt to atta and adding water, knead it into soft, smooth dough. Cover and let it rest for 25 minutes.

2. Heat 2 tsp oil in a pan and add ginger and green chillies. Sauté for few seconds. Add boiled and mashed matar. Sauté for 2 minutes. Turn off the heat.

3. Add paneer and chopped coriander leaves to matar masala and mix well. Let the masala for filling cool down.

4. Take a ball from the dough and dusting with dry flour, roll it into 3 inch round. Grease it with an oiled spoon.

5. Place 1 portion of matar paneer masala on the rolled roti and mix salt to it. Gather the edges of the roti and shape it into a ball.

6. Flatten this ball between your palms and roll out into 6 inch round paratha, dusting with dry flour as needed.

7. Heat a tawa (griddle) and place this parantha on it. Shallow fry paratha from both sides applying oil. Fry till golden brown and brown-black specks appear on it. Similarly make other parathas. Serve matar paneer paratha hot with chutney, curd or pickle.

Paneer Puri (Cottage Cheese Stuffed Fried Flatbread)

paneer puri

Paneer puri is loved by all the paneer fans. It's a full meal in itself and there is no need for a side dish. You can even enjoy paneer poori with a pickle. It's very easy to make and tastes yummy.

Recipe of paneer puri

1 cup atta (whole wheat flour)

1 cup crumbled paneer (cottage cheese)

1/2 tsp red chilli powder

1/2 tsp cumin powder

1/2 tsp ajwain (carom seeds)

1/2 tsp garam masala powder

Salt to taste

2 tsp oil + for deep frying

1. Mix atta, 1/2 tsp salt, ajwain and 2 tsp oil in a bowl. Rub oil in flour with your fingers. Add enough water so as to knead into stiff dough. Keep aside for 20 minutes.

2. Add salt, red chilli, cumin and garam masala powders to crumbled paneer. Mix well.

3. Take a ball out of the dough and roll out into a small round. Place 1 tsp paneer mixture in the centre. Gather the edges and reshape into a ball. Flatten between your palms.

4. Again roll out into a 3-4 inch round or puri.

5. Heat oil in a kadhai/wok or a frying pan and deep fry paneer puri from both sides till golden. Drain on an absorbent paper. Similarly make other paneer puri.

Dal Paratha (Lentil Flatbread)

dal paratha

Have some leftover dal from last night's dinner. It's sitting pretty in your refrigerator with no takers. Don't know what to do with it? I have an idea. Make delicious dal paratha out of it.

            Recipe of dal paratha

            1 cup cooked dal (lentils)

            1 1/2 cup atta (whole wheat flour)

            Salt to taste

             ¼ tsp turmeric powder

            2 green chillies- finely chopped

            1/2 tsp carom seeds (ajwain)

            Chopped coriander leaves

            Oil to shallow fry

1. In a deep bowl, mix all the ingredients except oil. Don't add any water. Use dal to knead the dough. Add enough flour to make pliable dough. Cover with a damp cloth and set aside for 20 minutes.

2. Take a ball (peda) out of the dough and roll out into a 6 inch round paratha.

3. Heat a tava (griddle) and cook this paratha on it from both sides brushing with oil. Cook till golden brown and crisp. Do the same with rest of the dough making several dal

paratha. Serve hot dal paratha with curd.

Matar Ka Paratha (Green Peas Flatbread)

matar ka paratha

Matar paratha is a good option for breakfast especially for those who have parathas in their breakfast. Pressure cook matar to 1 whistle and mash it.

Recipe of matar ka paratha

For the dough

2 cups atta (whole wheat flour)

1 tsp salt

For the filling

1 cup matar (green peas) - boiled and mashed

2 green chillies- minced

Salt to taste

1/4 tsp red chilli powder

1/4 tsp garam masala powder

1/2 tsp coriander powder

1/2 tsp cumin powder

1/2 tsp amchoor (dried mango powder)

1 inch piece ginger- grated

2 tsp oil

Oil to shallow fry

1. For the dough, take flour in a bowl and mix salt. Add water to knead into smooth dough. Cover with a damp cloth and set aside for 20- 25 minutes.

2. Heat oil in a pan and add ginger and green chillies. When they turn light brown, add matar. Add salt and spices. Cook for 10-12 minutes on low heat till matar mixture turn dry. Let it cool down.

3. Take a ball (peda) out of the dough and roll into a 3-4 inch disk. Place 2 tsp matar mixture in the center. Gather the edges of the disk and seal it so that mixture doesn't come out.

4. Roll out gently into a 7-8 inch disk or paratha, dusting with flour.

5. Heat a tava (griddle) and place the parantha on it. Roast from both sides applying oil. Roast till matar paratha turns golden brown with brown- black specks on it. Serve hot matar ka paratha with curd and pickle of your choice.

matar paratha