Thalipeeth

Ingredients:

1 cup whole Wheat flour

1/2 cup Jawar Flour

1/2 cup Rice Flour

1/2 cup Besan / Gram Flour

3/4 cup Thick Poha

1" piece of Ginger

4 Green Chillies

2 tsp Coriander powder

1 tsp Garam Masala

1 tsp Cumin seeds

1/2 tsp Ajwayan / Carom seeds

2 tsp Red Chilli powder

1/2 tsp Turmeric powder

1 cup finely chopped Coriander leaves

2 tbsp Sesame seeds

1/4 cup finely chopped Onion

Method:

Take whole wheat flour, jawar flour, besan, rice flour, soaked poha in a mixing bowl. Add Coriander powder, garam masala, red chilli powder, turmeric powder, cumin seeds, ajwayan, ginger and green chilli paste, salt to taste, onion, Finley chopped coriander leaves. Mix everything together very well. Start to add water and knead it in to stiff dough. Keep it to rest for 15 mints. Take rolling board, over that place aluminium foil, sprinkle handful of water over foil. Take small ball from thalipeeth dough and start to flatten it to make fkat bread. Poke a whole at the center of thalipeeth, sprinkle sesame seeds. Add 1/2 tsp oil over hot skillet. Place thalipeeth, gently place the edges and separate foil from thalipeeth. Cover and cook until gets good golden spots. Flip and let it cook for other 3 to 4 mts. Serve hot with pickle, raita.

Tips:
If aluminium foil is not available then make use of clean handkerchief. Just make sure you soak handkerchief in cold water and sueez out excess water. Basically you need to use we towel.

Methi Paratha

Ingredients:

6 cups Wheat Flour

1 cup Besan

1 tspn. Cumin seeds

Salt as per taste

1/2 tspn. Turmeric Powder

2 tspn. Chilli Powder

2 bunch of fresh green Methi Leaves

1 bunch of Coriander Leaves

Method:

Cut methi leaves and coriander leaves into small pieces. Crush the cumin seeds and keep aside. Take a wide mouthed container, put wheat flour, besan, salt (as per taste), turmeric powder, chilli powder, crushed cumin seeds, cut methi leaves, coriander leaves and mix well. Put water in the mixture and make it a dough. Convert the dough into small size balls enough to roll like chapatis. Roll each ball like chapatis and put on the pre-heated pan on the stove. When one side becomes brown, flip on the other side. When both sides are done apply ghee on both sides. Your hot-hot methi parathas are ready. Serve them hot with Yoghurt and any pickles.

Paneer Paratha

Ingredients:

Grated Paneer ( Cottage Cheese) - 1 Cup

Onion - 1 medium size, finely chopped

Chopped corainder leaves - 3 Teaspoon

Finely chopped green chilli - 4

Atta (Whole Wheat flour) - 3 cups

Salt - 1/2 teaspoon

Ghee or butter to fry

Method:

Ina bowl mix the chopped onions, grated paneer and corainder leaves and keep aside. In a bowl add the flour, salt, 1 tablespoon ghee and knead into a dough adding slighty warm water as needed. Roll the dough into small balls (size of a plum). Flatten the dough balls using a rolling pin on a floured board. Put a tablespoon full of onion and paneer mixture at the center the rolled out dough. Fold the edges of the dough and cover the onion and paneer mixture. Slightly roll once more to seal the mixture. Fry the stuffed paneer parathas in a pre heated skillet. Spread a little ghee and cook both sides until slightly brown. Serve with yoghurt and pickle.

Aloo paratha

Ingredients:

Stuffing:

2 boiled Potatoes

1 small finely chopped Onion (optional)

Coriander leaves finely chopped

Small piece of Ginger (very finely chopped or grated)

1 or 2 green Chilies (finely chopped)

Salt Red Chili powder and Garam masala as per taste

Butter

Method:

For the cover make dough out of whole-wheat flour (atta), as you would do for any parantha/roti.

Mash the potatoes. Add all the stuffing items to mashed potatoes and mix it properly. Make two medium size chapati, add the filling to the one chapati and cover it with the second one. Now roll it slightly. Put it in a pre-heated oven at 450-degree. Cover top oven grill with aluminum foil & Place Paratha over it for easy baking. When top side is done change the side and keep a check (till properly baked). Spread butter over it. Serve aloo paratha hot with yogurt (curd).

Onion Paratha

Ingredients:

Soft dough made from wheat flour

1 medium onion, finely chopped

1 tsp dhania (coriander) powder

1 tsp garam masala powder

1/2 tsp chili powder

1 tsp mango powder (amchoor)

Salt to taste

Oil/ghee to shallow fry

Method:

Mix all the spices except salt in very finely chopped onion. Salt added at this stage will make the mixture wet. Roll one ball of dough into a small round. Put 1 tbsp of mixture in its center and sprinkle a pinch of salt over it.Wrap the round into a ball. Roll it into a medium sized round. Fry it on a tava or griddle on both sides with oil/ghee till golden brown. Serve hot with curd (yogurt) and butter. Serve the hot paratha with pickle.