Food Items that can be prepared with Wheat Flour

Palak/Spinach Paratha 2


Ingredients

1 recipe paratha dough
1 cup spinach cleaned & finely chopped
1 tsp. red chilly powder
1/2 tsp. chat masala
Salt to taste
2 tbsp. plain flour
Oil to shallow fry

Method

The spinach must be towel dried well.
Or else the filling will ooze out and make rolling difficult.
Mix all dry ingredients together.
Roll a lump of dough as for paratha.
Spread some spinach over it.
Sprinkle some dry mixture all over.
Make a tight swiss roll. Now twist into a coil.
Press together and reroll to full size.
Shallow fry as given in introduction.
Serve hot.

Note: You can use chopped fenugreek leaves instead of spinach.

 

Cabbage Paratha

Ingredients

1 recipe paratha dough (refer introduction)
1 small cabbage
4 cups of wheat flour
1 tbsp grated ginger
2 tbsp grated tomato / puree
2 green chilies
A bunch of coriander leaves
2 tsp ghee
Oil to fry
Salt to taste

Method

Grate the cabbage and finely chop the green chilies & coriander leaves.

Take the wheat flour in a bowl, add the Ghee and mix.

Add the grated cabbage, ginger, tomato, coriander leaves, green chilies & salt.

Knead & make dough by adding small amount of water if you need.

Make 6-8 balls; roll them into round parathas

Roast them on both sides on a tawa by adding oil to it.

Serve hot with pickles or curd.

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Cauliflower & Cabbage Paratha


Ingredients

1 recipe paratha dough (refer introduction)
1 cup grated cauliflower
1 cup grated cabbage
1/2 tsp. ginger grated
6 green chilies crushed
1 tbsp. coriander leaves chopped
1/2 tsp. garam masala
2 tbsp. corn flour or plain flour
Salt to taste
Oil to shallow fry

Method

Sprinkle some salt over grated cauliflower and cabbage.
After 5 minutes, press and remove all excess water.
Add all other ingredients and mix well, except oil.
Roll one lump of dough and place a tbsp. of mixture.
Roll paratha and shallow fry.
Serve hot with chilly garlic sauce or tamarind chutney.

 

Besan Parathas


Ingredients

1 recipe paratha dough (refer introduction)
1/2 cup gram flour
1 1/2 tsp. red chilly powder
1/2 tsp. turmeric powder
3-4 pinches asafetida
1/2 tsp. cumin seeds
1 tbsp. coriander finely chopped (towel dried)
Oil or ghee to fry

Method

Mix the gram flour, chilly powder, turmeric powder, asafetida, cumin seeds and coriander.
Take a lump of dough and roll.
Spread oil on the chapatti.
Put one spoon of filling over it.
Tightly roll into a Swiss roll.
Form an overlapping spiral.
Press and roll to full size.
Shallow fry and serve hot with curds and pickle.

 

Red Beet Root Paratha


Ingredients

2 cups wheat flour
2 tbsp channa flour
1 red beet root
1 bunch of coriander leaves
1 tbsp oil
2 tbsp sesame seeds
1 tbsp red chilly powder or 5 to 6 green chilies (optional)
1/2 tbsp turmeric powder
1/4 tbsp asafetida and salt to taste

Method

Grate the red beet and finely chop the coriander.

Add all the above listed ingredients and make a dough out of it.

Take a small portion of the dough and roll them into parathas.

Roast them onto the tava by adding little ghee to it .

Delicious & colour ful Parathas are ready and tastes very good with spicy tomato chutney.

 

Coriander Parathas

Ingredients

2 cups Wheat Flour
1/2 cup Besan (optional)
Salt as per taste
1/2 tspn. Turmeric Powder
4 -5 green chilies
1 bunch of Coriander Leaves

Method

Clean and cut coriander leaves into small pieces.


Take a wide mouthed container, put wheat flour, besan, salt (as per taste), turmeric powder, chopped green chilies and cut coriander leaves and mix well.

Put water in the mixture and make it dough.

Convert the dough into small size balls enough to roll like chapattis.

Roll each ball like chapattis and put on the pre-heated tawa on the stove.

When one side becomes brown, turn on the other side.

When both sides are done apply ghee on both sides

Your hot-hot coriander parathas are ready.

Serve them hot with Yoghurt and any pickle

 

Coriander Masala Parathas

Ingredients

2 -3 bunches coriander (wash and spread on paper towels, allow it to dry completely.)
1 tsp. poppy seeds
1 tsp. sesame seeds
2 tbsp. very finely grated onion.
1 tsp. very finely grated ginger
2 tsp. garam masala
1 tsp. chili powder
1/2 tsp. turmeric powder
Lemon juice and salt to taste
Cooking oil /Ghee
Wheat flour

Method

Chop the coriander leaves very finely.

Lightly roast the sesame seeds and poppy seeds.

Mix together ingredients 2 to 9.

Knead soft dough with wheat flour.

Prepare stuffed parathas as usual using the coriander mixture.

Roast on greased tava adding little oil/ghee.

Serve hot with yogurt or pickle.

 

Methi & Coriander Paratha

Ingredients

6 cups Wheat Flour
1 cup Besan
1 tspn. Cumin seeds
Salt as per taste
1/2 tspn. Turmeric Powder
2 tspn. Chilly 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, chilly powder, crushed cumin seeds, cut methi leaves and coriander leaves.

Mix well. Put water in the mixture and make it dough.

Convert the dough into small size balls enough to roll like chapattis.

Roll each ball like chapatis and put on the pre-heated tawa on the stove.

When one side becomes brown, flip on the other side.

When both sides are done apply ghee on both sides.

Your green hot-hot methi & coriander parathas are ready. Serve

them hot with Yoghurt and any pickle.

 

Fresh Green Peas Paratha

Ingredients

1 cup wheat flour
1 cup maida (all purpose flour)
1 cup fresh peas (chop this by means of a mixie)
2 Tablespoons oil
Salt to taste.
Garam masala 1 Tea spoon.
Red chili powder 1/2 teaspoon
Ginger-garlic-green chili paste 1 Teaspoon
1/4 cup milk (used for kneading all the above)


Method

Knead all the above ingredients with the milk. If needed a small amount of

water can be used.

Keep it for 1/2 an hour.

Then make small balls out of the dough.

Roll out each ball and cook on a nonstick pan.

 

Aloo & Hara Dhania Parathas /Potato & Coriander Paratha

Ingredients

Potato 1/2 kg
Coriander 1 bunch
Green chilies 4 nos.
1/4 tsp asafetida powder

Method

Boil potato and mash well.
Grind coriander leaves, green chilies and asafetida powder like a paste.
Add this paste to the mashed potatoes and mix well so that there are no lumps.
Knead the wheat flour with 2 tbsp oil, salt and water and keep aside for 1 hour.
Take the potato and coriander mix and make small balls and keep aside.
Then take big balls out of the dough.
Roll a big ball as chapatti put one spicy ball in the centre of the dough.
Close it and roll out into parathas.
Fry them on a tava and serve with butter on top and chilled dahi.