Mooli Paratha

 As I write this, it strikes me that I did not take a picture of the mooli stuffing I made for the paratha. Mooli...Daikon...white Radish. One of the rare vegetables which was not in my mom's favorite list. Mainly because the creates a lot of smell when it is getting cooked and back in the day, we did not have ant exhaust in our house in the mother land.

But here is it not a problem. I have my exhaust on any time I am cooking. The stuffing is very very simple.

 Mooli Paratha (Daikon stuffed Indian Wheat bread)

Mooli paratha

Stuffing Ingredients:

1. 1 daikon about a foot long. scrapped clean, washed and grated
2. 1 teaspoon  each of salt, coriander powder, cumin powder, mustard seeds
3. 1/2 teaspoon each of urad dal,  cumin, turmeric
4.  1 tablespoon sambar powder (optional)
5. 1/2 tablespoon oil
6. 1 red green chili chopped fine (optional)

Ingredients for paratha:

1. 3 cups wheat flour
2. oil for frying paratha
3. water for mixing the dough
4. 1 teaspoon salt

In a pan heat the oil (turn the exhaust on) and add the mustard seeds and cover and fry till they splutter. Add cumin and urad dal and fry for 30 more seconds. Add the chilli if using and add the grated Daikon. Add all the spices and mix well and cover and cook for 10 minutes. Garnish with finely chopped cilantro if you want. Let it cool.

Mix the wheat flour with salt and water into dough and set side for 10 minutes. Divide into 8 parts. Roll on a clean surface to about 4 inch circle. Add a tablespoon of the stuffing and "wrap" the stuffing with the dough and make it into a ball between your palms.

Add more flour to the surface and roll the stuffed dough ball into 6-8 inch ball. Heat the griddle and fry the roti until dark brown spots appear on most of the surface. Add a teaspoon of oil or ghee on both side and serve with your favorite chutney or yogurt or as is.

Turkish Meat Gozleme

Every country has their own recipe of stuffed bread. This is one of the best. I normally do not like Turkish food. I feel it is too bland. But this recipe and the dish are awesome. My family loved it. I am going to be making more variations of it in near future :)

The original recipe is from here

Turkish Meat Gozleme (Meat stuffed bread pocket)

Meat and Spinach Gozleme

Ingredients

Gozleme Pastry

1. 3 cups all purpose 
2. 3 tablespoon  extra virgin olive oil
3. water
4. 1/2-3/4 tsp salt

Spiced lamb

1. 1 tbsp olive oil
2. 2 garlic cloves , minced
3. 1 onion , finely chopped
4. 1 lb beef or lamb mince (ground)
5. 1/2 cup frozen spinach squeezed of all water or  3 oz baby spinach
6. 1 teaspoon each of  cumin powder, paprika
7. 3/4 tsp each salt and pepper
8. 4 oz  feta cheese (I got Mediterranean blend)

Filling:

Cook beef in a hot pan without oil (if it has more than 90% fat) else add 1 teaspoon oil, breaking it up as you go.

Add cumin, paprika, cayenne (if using), salt, pepper and water. Cook for 2 minutes.

Add spinach, stir until wilted.

Cool before using.

Add the salt to the flour and add water to it as needed to make the dough. Add 1 tablespoon oil to the dish you made the dough and start kneading it for 5 minutes. Repeat 2 more times with the remaining oil until the dough becomes pliable, and smooth. If you have a hand mixer, mix the dough for 7 minutes.

Cover and rest for 20 minutes.

Sprinkle work surface with flour. Cut dough into 4 pieces.

Roll out into 35cm/14" x 20cm/8" rectangle.

Add the filling to the dough and sprinkle with feta cheese and close the edges.

Heat a griddle and add some oil to it. Fry the Gozleme for 3 minutes on each side. Enjoy

Kheema Paratha

So, after I made the kheema fry and made it into samosas, I has some left-over kheema fry. So I decided to make Kheema parathas, which I have been thinking of making fr a long time.
             Some time ago there used to be an Arabic teacher in our local mosque used to live all by himself. He once gave me about 2 lbs of ground chicken and asked me to make a whole batch of these stuffed paraths for him. So that he can heat and eat later. Man...it took me 4 hrs and I did make so many for him and in the process. had no time to make dinner for my own family. We ate out.
                Anyway, long story short I have been thinking of making these parathas since then and now came the chance. And YES, they were super delicious. Me and my kids just gobbled them up.

Kheema Paratha (Meat stuffed Indian bread)

Kheema Paratha

Ingredients:

1. 1 cup Kheema fry
2. 1/2 cup boiled, peeled and mashed potato
3. 1 teaspoon salt divided
4. Oil for frying parathas+1 teaspoons 
5. 11/2 cup wheat flour
6. water for making dough

Mix the ground meat fry, with 1/2 teaspoon salt and mashed potato and may be some finely chopped cilantro and 1/2 teaspoon finely chopped ginger if desired. And set aside.

Mix the wheat flour with salt and enough water to make into dough. Rub a little oil in your palm and roll the ball of dough so that oil is applied all over it. Set aside for 20 minutes. 

Divide the dough into 6 parts and the filling into 6 parts. Roll each part into 4 inch disk, add filling and make it into a ball again. set aside until you finish the rest.

Heat a griddle and roll one of the stuffed balls into 6 inch disks. Fry on each side until it turns golden brown with dark spots here and there. Enjoy as is or with ginger pickle 

Palak Paneer Paratha with Tamatar ka Sallan

The other day I wanted to make Palak Paneer and Roti but I thought instead of making them as usual I will make something special. And I made the Palak Paneer Paratha and I am so proud of it, cause each and every paratha puffed up so well. m...m...m...for the sight, for the soul and for the stomach.
            You can just serve this paratha as is with butter on top of it but I made a simple curry with tomatoes. So here is the recipe

Palak Paneer Paratha (Indian Spinach wheat bread, stuffed with Cottage Cheese)

Palak paneer Paratha

Ingredients:

1. 3 cups wheat flour
2. 1 packed cup frozen chopped spinach
3. Oil or butter for frying the paratha
4. 1/2 teaspoon turmeric
5. 1 teaspoon salt
6. extra flour for rolling paratha

For the stuffing:

1. 1-2 cups grated paneer
2. 1/2 teaspoon each of salt, chilly powder, amchur powder
3. 1 teaspoon each of madras garam masala

Combine all the ingredients of stuffing and set aside

In a pressure cooker cook the spinach along with the turmeric with a little water for 2 whistles. Let it cool and grind to a smooth paste.

Mix the spinach paste with the wheat flour and salt and add some water if the dough is very tough. Apply a little oil to you palm and roll the dough ball and cover and set aside for 15-20 minutes

Make about 9 parts of the dough and the same with paneer. Roll a little bit and put one part stuffing and close it like a dumping. Set aside till you finish making all the other parathas

Add some flour again on the surface and roll the paratha. Heat a griddle and fry the paratha turning occasionally till dark spots start appearing. Drizzle some oil or butter and flip once. Serve hot

Tamatar Ka Sallan (Simple tomato curry)

Tomato curry

Ingredients:

1. 3 big tomatoes sliced
2. 1 medium small sliced onions
3. 1 or 2 green chillies slit
4. 1/2 teaspoon each of salt, chilly powder, turmeric
5. 1/2 tablespoon oil

In a pan heat the oil and fry the onions till tender. Add the green chillies and tomatoes and stir. Add the rest of the ingredients, 1/2 cup water and cover and cook till the tomatoes become juicy and pulpy. Simmer till you get the required consistency of the gravy. Serve with paratha or any other Indian bread

Also at another time I served this Palak Paneer Paratha with Ginger Chutney 

Cabbage Paratha with Simple yogurt dip

Today I was searching and searching for Paratha recipes in my blog and I am so surprised to discover I didn't have any paratha recipes in my blog. I make parathas' so often that I was thinking I already have it in my blog and never get to the point of actually blogging it
         Anyway, better to be late than never
         The stuffing I am using in this paratha can also be just served as a side dish along with some  Khatti Dal with white rice or with Plain Roti
        And I am serving this Cabbage stuffed Indian bread with one of my very close friends' recipe of a very simple yet very delicious yogurt dip.

First of all make some Cabbage Stuffing

Cabbage Stuffing

Stuffed Cabbage Paratha (Indian wheat bread stuffed with stir fried cabbage)

Cabbage stuffed paratha

Ingredients:

1. 3 cups wheat flour +Extra for rolling the roti
   
2. 1-11/2 cup cooked cabbage stuffing


3. 1 teaspoon oil+ oil for frying


4. Water for making in dough


5. 1/2-2/3 teaspoon salt

Sift the flour with salt and add water to the flour a little at a time until the dough comes together. Apply one teaspoon of oil to the palm of your hand and roll the roll with your palm so that the oil coats the dough. Cover and set aside for 20 minutes
        Divided the dough into 6-8 parts. Clean your counter top and sprinkle some flour and start rolling one part of dough into tortilla. Add more flour if the dough starts to stick. Once its about 3 inches wide add a tablespoon of the stuffing and close the close as a dumpling, again into a ball and set it aside for about 5 minutes. Continue with the remaining parts of dough
           Again add some flour to your counter and start rolling the dough again using the rolling pin into a paratha about 1/2 cm thick. Heat a griddle and fry the paratha on medium heat for about 2-3 minutes at a time till drak spots start appering. Drizzle 1/2 teaspoon of oil or better yet use ghee on each side and fry for a couple of more minutes. Serve hot with Yogurt dip or as is

Yogurt Dip (Yogurt with Indian Spices)

Yogurt Dip

Ingredients:

1. 1/2 cup plain yogurt
2. 1/2-2/3 teaspoon chaat masala
3. 1/4 teaspoon salt or to taste

Beat the yogurt with the rest of the ingredients and serve as a dip with any type of paratha or roti