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 

Gobi Paratha with Masoor Dal Mirch Tadka

This is one of my favorite parathas. Easy to make (roll eyes...paratha making is a bit difficult). None the less I love it and today I made it for dinner. And to go with it, I am making Tadka masoor dal. Hot dinner for a chilly fall evening

Gobi Paratha Stuffing (cauliflower stuffing for Indian Bread)

Phool Gobi Paratha Stuffing

Ingredients:

1. 3 cups finely chopped cauliflower
2. 1/2 teaspoon each of salt, turmeric, amchur powder (optional), cumin
3. 1/2 tablespoon oil
4. 1 big or 2 small garlic pods grated
5. 1 green chilli finely chopped

In a pan heat the oil and fry the cumin for a minute. Add garlic and fry for 30 seconds. Add the rest of the ingredients stir to combine and cover and cook for 10-12 minutes. Let it cool

Gobi Paratha (Cauliflower stuffed Roti)
Ingredients:

1. 3 cups wheat flour and more for making roti
2. 1/2 teaspoon salt
3. Oil for frying

Mix the wheat flour with salt and then with about 11/2 cups of water. Apply a teaspoon of oil to your palms and roll the dough and cover and set aside for 20 minutes. Divide it into 10 equal parts and also divide the cauliflower stuffing into 10 parts. Roll the dough into small roti and stuff the gobi in roti and make into a ball again and set aside.

Put some flour on the surface and roll again carefully into a roti. Heat a griddle and fry the roti till dark brown spots form on the roti. Serve hot with Dal

Masoor dal Mirch Tadka (Red lentil and bell peppers)

Masoor dal Mirch Tadka

Ingredients:

1. 1 cup masoor dal
2. 1/2 of small bell pepper chopped fine
3. 1/4 cup finely chopped onion
4. 1 tablespoon oil
5. 1 teaspoon besan or chick pea flour
6. 1/4 cup plain yogurt, 1/4 cup chopped tomato
7. 1/2 teaspoon each of cumin, mustard seeds, urad dal, ginger garlic paste, turmeric , garam masala powder
8. 1 teaspoon salt
9. few curry leaves
10. 2-3 dried red chillies

In a pressure cooker cook the masoor dal along with tomatoes and turmeric for 3-5 whistles. Let all the steam escape. In a pan heat the oil and fry the cumin, mustard seeds and urad dal till they start to splutter. Mix the besan and yogurt and set aside. Add the onions to the pan and fry till they start to brown. Add the bell pepper and fry for 3-4 minutes. Add ginger garlic paste and fry for 30 seconds. Add the yogurt mix , dal and 1-2 cups of water and salt and mix well. Bring it to a boil and cook for 10 minutes. Add garam masala stir to combine, garnish with cilantro and serve with roti

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