Breakfast, Paratha/Flatbread
Sanika Khadilkar
Aloo Paratha
Aloo Paratha

Breakfast

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Masala Lachha Paratha

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Masala Lachha Paratha

Makes 6-7 parathas

Ingredients:

  • 2 cups whole wheat flour + 1 cup flour for dusting
  • 1 tablespoon oil
  • Salt
  • Water to knead the dough
  • ¼ cup ghee or butter
  • ¼ cup kasuri methi or dry fenugreek leaves
  • 5-6 tablespoon pickle masala or red chili powder

Parathas in making..

Ready Parathas

Paratha and soup... a perfect combination!

Method:

  1. Get a bowl and add the flour, pinch of salt, and a tablespoon of oil. Use water to make a smooth dough. Keep it covered and keep aside for 20 minutes.
  2. Knead the dough again after 20 minutes, and divide them into equal sized balls.
  3. Get one flour ball and roll out in a circle with the rolling pin.
  4. Apply one teaspoon ghee or butter on to the circle evenly. Sprinkle couple of pinches of kasuri methi and pickle masala all over the paratha.
  5. Start folding the circle just as you fold a paper fan. You can see layers at the end. Hold the ends of the roll and start pulling slightly. For step-by-step photos see Lachha Paratha
  6. Now roll the dough like a swiss roll or pinwheel. Press the circle with your hands and start rolling again. Use the wheat flour to roll.
  7. Heat tava or griddle and place paratha on it. When it starts changing its color, flip the paratha and cook on the other side.
  8. Apply ghee on top and serve immediately.
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Mix Vegetable Paratha

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Mixed Vegetable Paratha

Ingredients:

For the cover:

  • 1⅓ cup whole wheat flour
  • Salt to taste
  • Water to knead the dough

For the stuffing:

  • ½ cup grated cauliflower
  • ½ cup grated carrots
  • ½ cup frozen green peas
  • ½ cup chopped onion
  • ½ tablespoon ginger garlic paste
  • ½ teaspoon red chili powder
  • 1 medium boiled potato

  • 1 tablespoon lemon juice

  • 1 tablespoon oil

  • 1 teaspoon cumin seeds
  • 1 teaspoon saunf or fennel seeds

Method:

  1. Mix whole wheat flour and salt in a bowl. Make some dough by adding little water at a time. The dough should not be stiff or thin. Cover it and keep it aside for 15-20 minutes.
  2. Heat one tablespoon of oil in a pan. Add cumin seeds and fennel seeds. Add chopped onion and ginger garlic paste. Saute well for a minute.
  3. Add grated vegetables and mix everything. Stir in between. Do not overcook the vegetables. Add boiled mashed potato and mix well.
  4. Add red chilli powder, salt, and lemon juice. Quick stir and turn off the flame. Let the mixture cool down completely.
  5. Knead the dough again one more time and make 6 balls out of it. Get the stuffing and divide it into 6 parts.
  6. Get one flour ball and roll out in a small disk using roiiling pin. Get a stuffing ball and place it in the center of rolled flour ball. Gather the edges and seal them together.
  7. Flatten this ball with your hands and dip into the flour. Roll out in a circle using the rolling pin.
  8. Heat the tava/griddle. Place the rolled paratha and brush the sides and the center with some oil or butter. Cook from both the sides by flipping the other side.
  9. Repeat the same procedure with remaining stuffing and the dough.
  10. Serve hot with ketchup or yogurt or pickle.