Egg paratha

Ingredients

Whole wheat flour (atta)2 cups
Salt to taste
Egg, boiled 4
Green chilli, chopped 2
Fresh coriander leaves, chopped 2 tablespoons
White pepper powder 1/4 teaspoon
Egg, whisked 6
Onion , chopped 1 small
Oil to shallow fry

Method

Sieve whole-wheat flour with salt into a bowl, add sufficient water and knead to a soft dough. Cover with a muslin cloth and set aside. Grate boiled eggs into a bowl. Add half the coriander leaves, green chillies, salt and white pepper powder and mix. Divide the dough into eight portions. Roll out each portion into a roti as thin and as big as possible. Place some stuffing in the centre and fold in the four ends over each other to make a square packet. Roll it slightly. Heat a tawa, place the parantha over it. Add onions to the whisked eggs along with salt, remaining coriander leaves and mix well. Flip the parantha and drizzle some of the beaten egg over it. Drizzle some oil all round and fry till golden. Flip over, drizzle some of the beaten eggs and oil and fry till this sides too turns golden. serve hot.

Onion Kulcha

Ingredients:

5 cups whole wheat flour
For the stuffing
3 onions chopped
2 tbsp green chillies
2 tbsp coriander leaves
1 tsp mint leaves
2 tsp ginger-chopped
1 tsp carrum seeds(ajwain)
1 tsp red chillie powder
1 tsp coarsely ground pomegranate seeds
salt to taste

Method: Prepare dough with flour and water (the dough has to be a little hard). Allow to rest for an hour.

Divide the dough into four equal parts and make round balls using dry flour.

To prepare the stuffing, use chopped onions, green chillies, coriander and mint leaves. Add seasoning and carum seeds.

Stuff each ball of dough with a portion of the filling in the middle. Fold the filled balls of dough and pinch the edges to seal the dough.

Roll out the kulcha with a rolling pin. Place the kulcha on a plate and put it in microwave to grill 10 minutes on both sides.

ALOO PARATHA

Ingredients
Whole wheat flour (atta)-2 cups
Potato, boiled-2 medium
Pomegranate seeds (anardana)-1 teaspoon
Red chilli powder -1 teaspoon
Green chilli, chopped-1
Salt -to taste
Butter-4 tablespoons

Method:
Sieve flour with half a teaspoon of salt. Mix with three-fourth cup of water gradually and knead to make a smooth dough. Cover with a damp cloth and keep aside for fifteen minutes.Grate the potatoes. Grind pomegranate seeds to a coarse powder. Mix potatoes, pomegranate seeds, red chilli powder, green chilli and salt.Divide it into four equal portionsDivide dough into eight equal portions and make pedas. Cover with a wet cloth and keep aside for five minutes. Take a lemon size dough and flatten it by pressing. Place potato mixture on it and again make it like a lemon. Seal the edges completely so that potato stuffing does not come out.Flatten these,sprinkle a little flour and roll them with a rolling pin to approximately six-inch diameter. This is now called a parantha. Heat a tawa, place parantha on it and cook on moderate heat for three minutes. Turn it and pour half a tablespoon of oil or butter, spread it on parantha and shallow fry over low heat. Turn it and again pour half a tablespoon of oil or butter on other side. Cook on low heat till golden brown.Serve hot with fresh yogurt or mango pickle.

Gobhi Ka Paratha (Cauliflower Stuffed Indian Bread)

Ingredients:

Dough as in an ordinary roti-made from 2 cups whole wheat flour

1/2 cup ghee

mix together 2 cups grated cauliflower,2 tbsp chopped coriander leaves,1 tsp finely chopped ginger,1 tsp finely chopped green chillies, salt,1 tbsp lemon juice,1/4 sp amchur powder,Chilli powder according to taste.

Method:

Break the dough into small pieces, shape into round balls and flatten. Pinch the edges to form a cup, and place some gobhi mixture in the centre. Wet the edges and bring together to enclose the filling. Pinch to seal.Roll out this stuffed ball to smoothen, dip in dry flour and roll out as thinly as you can without tearing, like you roll a chapati, being careful not to tear it. Heat the tawa till very hot, lower the heat and place one parantha over it. When the edges start lifting, take some ghee and make a trail along the outer edge of the parantha, and some on the surface. Brown on both sides and serve hot.

Mooli ka Parantha

Ingredients:
2 cups whole-wheat flour
2 cups water
some dry flour for dusting
Mix together 2 cups grated white radish,2 tbsp chopped coriander leaves,1 tsp finely chopped ginger,1 tsp finely chopped green chillies,salt to taste,1 tbsp lemon juice

Method:
Knead the flour with the water and make into a soft dough. Cover and leave the dough to rest for 30 minutes.Break the dough into 8 pieces and shape each of them into a round, balls.Take a ball and using a rolling pin, roll it into rounds. Flatten the round balls between your palms and press flat a little more with your fingers, to make smaller rounds.Pinch the edges to about one-third way towards the center, so that the edges are thinner in the center, and form a sort of a cup.Place a tablespoonful of the filling ingredients in the center of the cup. Dip your fingers in the water so that any filling sticking to them is washed off, and wet the edges before bringing them together to enclose the filling. Pinch to seal.Roll out to smoothen and then dip in dry flour to coat well before rolling again. On a surface dusted with dry flour, roll out the parantha as thinly as you can without tearing it, as you would roll a chapatti. More care is needed with this, as the wet filling inside causes it to tear more easily.Heat the griddle till very hot. Lower the heat and place one parantha on the hot griddle. When the edges start lifting, make a trail of ghee along the outer edge of the parantha, so that some ghee trickles under it. Then smear some ghee on the surface. When the underside is a golden brown, increase the heat and turn the parantha over. Lower heat and cook on the other side. Take off when both sides are brown and serve hot with Raita or any curry.

Chapati (Whole Wheat Bread)

Ingredients:
2 cups (300 gm) whole wheat flour (atta)
1 cup water
some dry flour to help in rolling

Method:

Knead flour and enough water into a smooth and soft dough (enough to press a finger into it without much pressure). Flatten, make impressions with your finger tips, and sprinkle some water. Let it rest, thus, for about 30 minutes, at least. Knead a little again, roll pieces of dough into smooth balls, flatten and roll into rounds .Place a chapatti over the tawa and apply some oil over it and as soon as the edges start rising lift it and place over a direct flame, with the uncooked side down.
After its done ,serve hot with any curry.