Coriander stuffed Paratha

Coriander leaves is the one which we use almost daily and a must in every other dish. Be it a rasam, dhal, gravy, coriander leaves give an additional flavor to the whole dish. What I like about cilantro(as we call in the US) is its antioxidants and its ability to reduce cholestrol. I have known so many dishes with coriander leaves, here i have given a simple one though.

For the Coriander stuffed paratha:

Ingredients:

Whole wheat flour - 1 cup
Roughly chopped Coriander leaves - 1/2 cup
Salt - as needed
Cumin seeds - 1 tsp
Warm Water - as needed to knead the dough (around 1/2 cup)

Preparation:

Mix all the ingredients in a bowl and knead into a soft dough. Add a tsp of oil if you want to. Let this rest for 20 mins. Then make 4 medium sized balls out of it, roll each to a roti shape and cook on a pan applying oil/ghee on both sides. Enjoy with pickle/ any side dish of your choice.

Instead of making the regular plain rotis, coriander leaves paratha gives us some additional nutrition. :)

Sending this to "Herbs and Flowers in my platter - Coriander leaves/cilantro" event by PJ & Krithi.

Ajwain Paratha

Making variations and preparing parathas have become my routine nowadays. Saw the ajwain paratha recipe from Aipi's blog. Wanted to give a try. So made this today morning for breakfast. Loved the taste. Turmeric added color to it. Ajwain, turmeric and wheat flour in the recipe!! Can't find a more healthier breakfast than this. Thanks to Aipi for sharing such healthier recipes on her blog. I love her blog and neat presentation.

Ingredients:

Wheat flour - 1.5 cups
Besan - 1/2 cup
Ajwain - 1 spoon
salt - as needed
Curd - 1/2 cup
Turmeric - 1/4 spoon
Hing - a pinch
Oil - 2 spoons
I didn't add red chilli powder. You can include if needed to your taste.

Preparation:

Mix all the ingredients in a bowl and make a soft, firm dough. Add water if needed.
After 20 mins, make balls out of the dough and roll each ball like a roti. Then pan fry each roti until brown on both sides. Add oil while frying then and there.

Sending this to Bookmarked Recipes - Every Tuesday Event - event by Aipi and Priya.

Spinach Paratha

As mentioned already, I do parathas so very often at home. So instead of making plain flat breads all the time, I love to try variations in parathas. Today I made "Spinach Parathaas" inspired from Manjula's kitchen.

 I got the step by step instructions from "Manjula's Spinach Parathas". I really love the way she explains us the recipes. Even the complicated ones seem simpler to me.

The parathaas came out really tasty and we had this for our breakfast along with ginger pickle.

I am sending this to Bookmarked Recipes - Every Tuesday Event

Paneer Paratha

Nowadays I do parathas almost daily. So I got used to doing parathas at home.(My chapathis never puff but my plain parathas do.) So I started making parathas since they are soft even after hours of making them.

As a variation, I tried Panner parathas one day. They came out really well and tasty even for the first time.:)

I made my paneer at home with 3-4 cups of milk which gives paneer for making 4 medium sized paneer parathaas.

See how to make paneer at:

http://www.manjulaskitchen.com/2008/05/24/how-to-make-paneer/

Ingredients:

For the paratha:

Whole wheat flour - 1 cup

Luke warm water - 1/2 cup to knead the dough

Salt - as needed for the dough 

oil - 1 spoon

For the filling:

Paneer - 1 cup

Coriander leaves - as needed

salt - as needed

cumin seeds - 1 tsp

Green chillies - 2-3(cut to small pieces)

chaat masala - 1 tsp(optional)

Garam Masala - 1 tsp

Paneer Filling:

Preparation:

• Mix all the ingredients for the paratha and knead into a soft dough and set aside for 10 mins.
• Meanwhile mix the ingredients for the filling and divide into 4 equal parts.
• Divide the wheat dough into 4 equal parts and make a lime sized ball out of each.
• Now roll each ball into a small circle, keep one part of the filling inside and cover it as seen below. Press at the end so that the filling doesn't come out.

• Now roll this into a desired size circle.(apply wheat flour then and there if the balls are dry and make sure that the filling doesn't come out)
• Repeat this for the remaining wheat and paneer balls.
• Now take a pan, cook the parathas on both sides until brown.(apply ghee/oil as needed)

Paneer Parathas are ready and yummy...