Try These Mouth-Watering Paratha Recipes!🤤

Описание: #tasty #yummy #foodie


Mix Veg Paratha
Serving - 2
INGREDIENTS
Wheat flour - 300 grams
Water - 350 milliliters
Oil - 2 teaspoons
Carrots - 285 grams
Green peas -100 grams
Green beans - 65 grams
Cauliflower - 200 grams
Potatoes - 350 grams
Water - 400 milliliters
Carom seeds - 1 teaspoon
Cumin - 1/2 teaspoon
Salt - 1 teaspoon
Red chili - 1 teaspoon
Dry mango powder - 1 teaspoon
Ginger - 20 grams
Green chili - 2 tablespoons
Paneer - 75 grams
Ghee - for brushing
Curd - 320 grams
Salt - 1/2 teaspoon
Cumin powder - 1/2 teaspoon
Coriander powder - 1/2 teaspoon
Dry mint - 1/2 teaspoon
Green chili paste - 1 tablespoon
Boondi - 25 grams
PREPARATION
1. In a mixing bowl, add n300 grams wheat flour, 350 milliliters water and mix it well.
2. Then add 2 teaspoons oil and knead it into a smooth soft dough.
3. Now, Take a pressure cooker, add 285 grams carrots, 100 grams green peas, 65 grams green beans, 200 grams cauliflower, 350 grams potatoes, 400 milliliters water and cover it with lid.
4. Cook until you hear 1 whistle
5. Then, Transfer this into a bowl and mash them to make a smooth paste.
6. Now, transfer it to a heavy skillet, add 1 teaspoon carom seeds, 1/2 teaspoon cumin, 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon dry mango powder, 20 grams ginger,2 tablespoons green chili and mix it well.
7. Then, add 75 grams paneer and cook for 2 - 3 minutes.
8. Now, Cool for 20 minutes.
9. Take a medium size ball from the dough.
10. Roll the ball into small circle.
11. Place few tablespoons of the stuffing on the dough circle. Seal the edges completely so that the stuffing does not come out.
12. Flatten the dough circle, sprinkle a little flour and roll them with a roller.
13. Heat a skillet, place paratha on it and cook on moderate heat for three minutes. Turn it and pour ghee over it, spread it on paratha and shallow fry over low heat.
14. Turn it and again pour ghee on other side. Cook on low heat till golden brown.
15. Serve hot with raita.
Patty Paratha
Servings - 2 - 3
INGREDIENTS
Wheat flour - 200 grams
Carom seeds - 1/4 teaspoon
Salt - 1/2 teaspoon
Oil - 30 milliliters
Water - 160 milliliters
Butter - 1 tablespoon
Cumin - 1/2 teaspoon
Onions - 75 grams
Bell pepper - 185 grams
Carrots - 75 grams
Green beans - 25 grams
Tomato - 85 grams
Salt - 1/2 teaspoon
Black pepper - 1/8 teaspoon
Chaat masala - 1/2 teaspoon
Butter - for brushing
Wheat flour - 30 grams
Water - 70 milliliters
Ketchup - to taste
Butter - for shallow frying & brushing
PREPARATION
1. In a mixing bowl, add 200 grams wheat flour, 1/4 teaspoon carom seeds, 1/2 teaspoon salt, 30 milliliters oil, 160 milliliters water and knead it into a smooth soft dough.
2. Rest the dough for 20 minutes.
3. Heat 1 tablespoon butter in a another pan, add 1/2 teaspoon cumin and stir well.
4. Then, add 75 grams onions and fry till translucent or until it turns golden brown in color.
5. Now, add 185 grams bell pepper, 75 grams carrots, 25 grams green beans, 85 grams tomato and mix it well.
6. Cook for 8 - 10 minutes on medium heat.
7. Add 1/2 teaspoon salt, 1/8 teaspoon black pepper, 1/2 teaspoon chaat masala and mix it well.
8. Cook for another 3 - 5 minutes on medium heat.
9. Remove it from heat and keep aside.
10. Take a ball from dough and flatten it with the help of a rolling pin.
11. Place it on a hot tawa and cook on moderate heat for 2 - 3 minutes.
12. Flip it gently. Brush it with butter.
13. Flip it again and brush the other side too.
14. Cook until it turns golden brown in color from both sides.
15. Remove it from heat and keep aside.
16. In a bowl, add 30 grams wheat flour, 70 milliliters water and mix it well to make a thick batter.
17. Take the roti and cut it into half.
18. Add some ketchup on it and spread it evenly.
19. Add the prepared stuffing on it.
20. Brush the sides with wheat flour paste.
21. Fold it tightly and seal the edges completely.
22. Heat some butter in a pan and place the paratha on it.
23. Brush it with butter.
24. Cook until it turns golden brown in color from both sides.
25. Remove it from heat.
26. Serve.
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