Tag Archives: Paratha

Mooli Wale Parathay

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One of my favorite breakfasts ………….

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

FOR PARATHA

  • 3 cups wheat flour
  • 2 cups meda
  • Some water for kneading the dough
  • Some oil/ghee / butter for frying parathas

FOR FILLING

  • 1 large size white radish (peeled and grated)
  • Salt
  • Red chilli flakes
  • 1 tspn chaat masala
  • 6 tbspns coriander chopped
  • 4 tbspns green chillies chopped
  • 1 tspn chopped mint (good for digestion)
  • ¼ tspn carom seeds (ajvain)
  • 1 tbspn cracked coriander
  • 1 tspn cumin seeds (zeera)
  • 1 tspn garam masala
  • ½ tspn turmeric

Procedure:

-In a mixing bowl, combine plain flour & wheat flour and add knead into a soft dough by adding water gradually. Keep aside for 20 minutes.

-Now make small balls of dough, 2 per paratha.

-Roll them flat with a rolling pin into a saucer size chapatti.

-Place 1 ½ – 2 tbspns of radish filling on one chapatti and cover it with the other one. Press the edges to seal.

-Flat with your palm and fingers and then use a rolling pin to plat the edges.

-Place the parathas on a hot griddle. After 15 secs or when it looks like it is half cooked flip the side and apply some oil. I use spoon to apply oil.

-Then flip the side and apply oil to the other side. Cook from both the sides until both are brown and good.

-Do the same with remaining dough and filling.

-Serve hot with anda, yogurt and achar.

Ayesha's Kitchen

Ayesha’s Kitchen

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Anda Paratha Naashta

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Famous Breakfast combination in the province of Punjab, Pakistan. You can get it anywhere in Punjab even in NWFP and other provinces but home made is the best and when Ayesha’s Kitchen recipe is followed its awesome!

Ayesha's Kitchen

Ayesha’s Kitchen

Try out and let me know what you think about it!

Ingredients:

FOR PARATHA

Saada Paratha

FOR OMELETTE

  • 2 eggs
  • 2 tspns milk
  • Some salt and red chilli flakes
  • 1 shallot chopped
  • 1 small tomato chopped
  • 1 green chilli chopped
  • 2 tbspns chopped capsicum
  • 1 tspn chopped spring onion
  • 2 tspns chopped coriander
  • 2 tspns oil for frying

Procedure:

-In a mixing bowl, crack 2 eggs, add milk, salt and red chilli flakes and whisk.

-Now add vegetables and stir.

-Heat some oil on a griddle (tawa)/ or in a frying pan and spread this egg mixture all over. When egg starts to turn white on the edges, flip the side and cook until its golden.

-Serve hot with parathas and achar.

Chicken Parathas

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My favourite paratha ……..

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredient:

FOR PARATHAS

  • Some oil to glaze fry
  • Some lose flour

FOR DOUGH

  • 6 cups whole wheat aata
  • 2 cups flour (meda)
  • Some water to knead the dough
  • 1 tspn butter (optional)

FOR CHICKEN FILLING

  • 2 chicken breasts (cut into small pieces)
  • 1 tomato
  • 4 tbspns olive oil
  • Some cumin seeds
  • Some salt
  • 1 tspn red chilli flakes
  • ½ tspn turmeric powder
  • 2 cloves garlic (minced)
  • ½ tspn garam masala
  • ½ tspn chaat masala
  • 2 green chillies
  • Some coriander (green)

Procedure:

-Heat oil and fry garlic and tomato until tomato tend to lose its stiffness. Add spices and salt. Mix.

-Add chicken pieces and cook covered until the moisture evaporates.

-Take off the lid, add green chillies and coriander and stir fry on high speed.

Ayesha's Kitchen

Ayesha’s Kitchen

-Take it out in a plate and after cooling for 20 minutes, start mashing it.

-Knead the paratha dough and keep aside for 10 minutes. Refrigerate for 30 minutes.

-Make 2 small balls of paratha dough. Roll them in lose flour and make small flat breads with a rolling pin.

-Now on one flat bread put a full tablespoon full of mashed chicken mixture. (put the filling in the middle of the flat bread). Put the other small flat bread on the top of the filling and seal the edges by pressing them with your fingers. Press the paratha with your hand. Dust with some lose flour and roll it into a big chapatti.

-Heat the flat pan and place the chapatti with filling on it.

-When it starts to change its colour, flip the side.

-Apply some oil on the cooked side and flip the side.

-Apply some oil on the other side too and fry until golden brown.

-Take it out on a plate and serve hot with tamarind chutney or mint sauce.

-Do the same with rest of the filling. With this quantity of filling you can make 8 parathas.

Ayesha's Kitchen

Ayesha’s Kitchen

Lachha Paratha

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These parathas are lovely, ingredients are same as of Saadaa* Paratha, but there is a slight change in the method of rolling and giving a particular lachha look. Follow the steps given below, take help From the illustration and if you have any problem then email me …

Ingredients:

Procedure:

-Take a lump of Paratha dough and Make a kiwi Fruit sized ball.

Ayesha's Kitchen

Ayesha's Kitchen

-Press it with your palm and then Flat its edges with your Fingers.

Ayesha's Kitchen

Ayesha's Kitchen

-Now with a rolling pin, Flat this ball into chapatti. Spread 1 tbspn of ghee on it.

Ayesha's Kitchen

Ayesha's Kitchen Ayesha's Kitchen

-Now roll it into blinds.

Ayesha's Kitchen

Ayesha's Kitchen

-Take one edge and Fold it with non – grease side up,

-Then Fold it with grease side top.

-Repeat this process.

Ayesha's Kitchen

Ayesha's Kitchen

-Now make a spiral, coral like shape, like this,

Ayesha's Kitchen

Ayesha's Kitchen

-And then press it with your Fingers.

Ayesha's Kitchen

Ayesha's Kitchen

-On a lightly Floured surface roll it into a chapatti with a roller pin.

Ayesha's Kitchen

Ayesha's Kitchen

-Place this on hot Flat pan.

Ayesha's Kitchen

Ayesha's Kitchen

-After 5 – 6 seconds, turn its side and apply another tbspn of ghee on the half – cooked side.

-After 4 seconds, turn its side and apply another tbspn of ghee on it.

Ayesha's Kitchen

Ayesha's Kitchen

-Now turn he sides Frequently and when its cooked (hot red) serve it hot with lots of pickle.

Outcome:

Tasty Lachha paratha is ready to be served.

Ayesha's Kitchen

Ayesha's Kitchen

Tips:

-If its greasy and difficult to roll, then use some lose Flour.

-Cook on medium low heat.

Servings:

This will serve 4 persons easily.

Keema* Paratha*

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Keema Paratha is a lovely, non – vegetarian stuffed paratha and believe ,me its awesome …

Ingredients:

FOR FILLING

FOR PARATHAS        

Procedure:

-Marinade mincemeat with all the ingredients given under the heading of Filling. In a thick bottomed pot, place this whole mixture and cook it covered on very low heat.

-After 30 – 45 minutes, it will be cooked, take it out in a plate and allow it cool.

-Now make a kiwi Fruit sized ball and roll it on a lightly Floured surface. Place some Keema*, mixture on it and close all of its edges with Filling trapped in.

-Now roll it again into a nice chapatti and place it on hot Flat pan, tawa*.

-After sometime change its side and spread 1 tbspn of ghee on it and then change its side again.

-On the other side spread 1 tbspn of ghee and then change its side again.

-Change its sides Frequently and when it is hot red, remove From heat and serve hot with yogurt or sour cream.

-Do the same with others.

Outcome:

Tasty Keema parathas are ready to be served.

Ayesha's Kitchen

Ayesha's Kitchen

Tips:

-Cook meat well.

-No need of adding water while cooking mincemeat.

Servings

This will serve 4 persons easily.

Saada Lachha Paratha

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Saada Lachhedar Paratha is one of the specialities of Punjab*. Try and love …

Ingredients:

Paratha dough

30 tbspns desi ghee*(For 10 Parathas)

Procedure:

-Divide Dough into ten equal portions.

-Take one and make a kiwi Fruit sized ball, roll it like a chapatti and spread one tbspn of ghee on it. Now very gently, Roll this wrap into a snake, Folding ghee side in.

Ayesha's Kitchen

Ayesha's KitchenAyesha's Kitchen

 

 

-Now with your hands roll this snake and make a thin, big snake.

Ayesha's Kitchen

Ayesha's Kitchen

-Give it a coral, spiral shape, like in the picture below,

Ayesha's Kitchen

Ayesha's Kitchen Ayesha's Kitchen

-And press with your Fingers. Like this,

Ayesha's Kitchen

Ayesha's Kitchen

-Roll this with a rolling pin and dust with some Flour wherever needed but avoid using lots of Flour.

Ayesha's Kitchen

Ayesha's Kitchen

-Roll it into a chapatti and place it on hot Flat pan or Tawa*.

Ayesha's Kitchen

Ayesha's Kitchen

-After 4 – 6 seconds turn its side and spread 1 tbspn of ghee on it. Then again turn and spread some ghee on the other half cooked side.

Ayesha's Kitchen

Ayesha's KitchenAyesha's Kitchen

Ayesha's Kitchen
Ayesha’s Kitchen

-Turn Frequently until its golden brown and then take it out in a plate.

-So the same with rest of 9.

Learn To Make Paratha 10

-Serve hot with pickle or any curry of your choice.

-And and and do not Forget Lassi.

Outcome:

Lovely, delicious lachhedaar paratha is ready to be served.

Tips:

-Avoid using lots of Flour while rolling.

Servings:

This will serve 10 persons easily.