RICE PARATHA

I had been celebrating paratha fest at home. And one day I landed up with leftover rice (you see I have to make rice everyday for my ma-in-law anyway and my hubby and myself relished different varieties of stuffed parathas for lunch and dinner that day). Usually I make curd rice with leftover rice but as you see paratha fest was on and so my mind couldn't deviate from it! Yes, I used the rice to make stuffed paratha! And believe me – it turned out pretty tasty…..

Makes 4 parathas

Ingredients

For the filling -

1. Cooked rice – 1 cup
2. Onion – 1 medium-sized – chopped fine
3. Mustard seeds – ½ tsp
4. Cumin seeds – ½ tsp
5. Asafetida – a pinch
6. Turmeric powder – a pinch
7. Sambar powder – 2 tsp
8. Green chilli – 2 (finely chopped)
9. Coriander leaves (finely chopped) – 1-2 tbsp
10. Salt to taste

For the dough –

1. Whole wheat flour – 1 cup
2. Salt to taste
3. Oil – 2 tsp
4. Ghee / oil for making paratha

Method

Filling –

1. Mash the cooked rice (if you are using leftover rice, heat it so that you can mash it well).
2. Heat oil in a pan and add mustard and cumin seeds, asafetida.
3. When they splutter, add the chopped onions and fry till light brown.
4. Add turmeric powder and sambar powder and stir.
5. Add the mashed rice and salt and mix well.
6. Turn off the heat.
7. Add chopped chilli and coriander leaves and mix well.
8. Divide into 4 equal sized balls.

Paratha -

1. Mix the whole wheat flour with salt and oil and add enough water to knead into a soft firm dough and set aside for at least 30 minutes.
2. Divide the dough into 4 equal portions.
3. Roll one dough ball into a small thick circle of about 3” diameter.
4. Place a ball of the stuffing in the centre and fold in from all the sides so that the stuffing is fully covered.
5. Dust it with flour and roll it into a paratha carefully so that the stuffing does not spill out.
6. Heat a tava / pan and put the stuffed paratha on it.
7. Flip it after a minute.
8. Flip it again after a minute and add ghee (or oil) all over the paratha.
9. Turn it again and spread ghee on this side too.
10. Remove from tava when both sides have golden brown spots.
11. Serve hot with butter / ketchup / curd / pickle / chutney.

Tips

The stuffing should be absolutely dry – otherwise you will have difficulty rolling the stuffed paratha.

© Copyright 2011. Brinda Balasubramonian.

BEETROOT - PANEER PARATHA

                  

Another healthy paratha with a stuffing of beetroot and paneer.

Makes 3 parathas.

Ingredients

1. Beetroot – 1 medium sized (100 gms) (grated – 1 cup)
2. Paneer (cottage cheese) (50 gms) (crumbled) – ½ cup
3. Green chilli – 2 (finely chopped)
4. Cumin seeds – ½ tsp
5. Asafetida – a pinch
6. Turmeric powder – a pinch
7. Coriander powder – 1 tsp
8. Salt to taste
9. Oil – 1 ½ tsp
10. Whole wheat flour – 1 cup
11. Ghee / oil for making paratha

Method

1. Wash, peel and grate the beetroot.
2. Heat oil in a pan and add cumin seeds and asafetida.
3. Add the grated beetroot and turmeric powder and coriander powder and stir.
4. Add salt to taste and chopped green chilli and continue to stir for a couple of minutes.
5. Add the crumbled paneer and mix well.
6. Turn off the heat and allow the mixture to cool.
7. Add the whole wheat flour to the mixture and and a little more salt and knead into a soft, firm dough and set aside for at least 30 minutes.
8. Divide the dough into equal sized balls.
9. Dust each ball in wheat flour and roll into parathas.
10. Heat a tava / pan and put the stuffed paratha on it.
11. Flip it after a minute.
12. Flip it again after a minute and add ghee / butter / oil all over the paratha.
13. Turn it again and spread ghee on this side too.
14. Remove from tava when both sides are cooked with dark brown spots.
15. Serve hot with butter / ketchup / curd.

© Copyright 2011. Brinda Balasubramonian.

CABBAGE-PANEER PARATHA

Stuffed paratha using cabbage and crumbled cottage cheese (paneer) as stuffing.

Makes 3 parathas

Ingredients

For the filling

1. Cabbage (finely chopped) – 1 cup
2. Crumbled paneer – ½ cup
3. Green chilli – 2 (finely chopped)
4. Ginger (finely chopped) – 1 tsp
5. Mustard seeds – ½ tsp
6. Cumin seeds – ½ tsp
7. Asafetida – a pinch
8. Turmeric powder – a pinch
9. Coriander powder – 1 tsp
10. Salt to taste
11. Oil – 1 ½ tsp
12. Coriander leaves (finely chopped) – 1 tbsp

For dough 

1. Wheat flour – 1 cup
2. Salt to taste
3. Oil – 2 tsp

Method 

1. Add salt and oil to the whole wheat flour and mix well.
2. Add water little by little and knead into a soft dough and set aside for at least 30 minutes.

Cabbage sabji for filling 

1. Wash and chop the cabbage finely.
2. Heat a tsp of oil. Add mustard seeds and urad dal and red chilli piece.
3. When they splutter, add the cabbage, a pinch of turmeric, salt and sugar. Stir well.
4. Cover and cook on low heat for 5 minutes.
5. Stir again, add a tbsp of water if required and cook covered for 2-3 minutes more.
6. Cook on low heat without lid, stirring in between till cabbage is cooked.
7. Add grated coconut. Leave uncovered.
8. After 15 minutes add curry leaves and chopped green chilli.
9. Allow to cool.

Parathas

1. Make 8 small balls out of the dough for 4 parathas.
2. Dust one ball in wheat flour and roll into a thin chapathi and set aside.
3. Make another similar chapathi.
4. Spread the cabbage sabji all over the circular chapathi evenly.
5. Place the first chapathi over the stuffing and seal the edges all along the circumference.
6. Heat a tava / pan and put the stuffed paratha on it.
7. Flip it after a minute.
8. Flip it again after a minute and add ghee (or oil) all over the paratha.
9. Turn it again and spread ghee on this side too.
10. Remove from tava when both sides have golden brown spots.
11. Serve hot with butter / ketchup / curd.

Tips
Invest in a good food processor if you are hard pressed for time - it chops cabbage finely in seconds (and does other stuff too!)

© Copyright 2011. Brinda Balasubramonian.

CARROT-PANEER PARATHA

 A colorful, nutritious paratha - with the goodness of carrots and cottage cheese! Try this one for a change!

Makes 4 parathas

Ingredients

For filling

1. Grated carrot – 1 cup
2. Crumbled paneer (cottage cheese) – 50 gm. (about ½ cup)
3. Turmeric powder – a pinch
4. Red chilli powder – 1/2 tsp
5. Coriander powder – 1-1 ½ tsp
6. Asafetida – a pinch
7. Coriander leaves (finely chopped) – 1 tbsp
8. Green chilli – 1-2 (finely chopped)
9. Salt to taste
10. Mustard seeds – ½ tsp
11. Cumin seeds – ½ tsp
12. Oil – 1- 1 ½ tsp

For dough

1. Whole wheat flour – 1 cup
2. Oil – 2 tsp
3. Salt to taste
4. Oil / ghee for making parathas

Method

Filling 

1. Heat 1 ½ tsp oil in a pan and add mustard seeds and cumin seeds and asafetida.
2. When they splutter, add the grated carrots and stir on a low flame.
3. Add turmeric powder, red chilli powder, coriander powder and salt and stir for a couple of minutes - till dry.
4. Add the crumbled paneer, coriander leaves and chopped green chilli and mix well and turn off the heat.
5. Allow the filling to cool.
6. Make 4 equal sized balls of the filling.

Paratha 

1. Mix the whole wheat flour with salt and oil and add enough water to knead into a soft firm dough and set aside for at least 30 minutes.
2. Divide the dough into 4 equal portions.

1. Roll one dough ball into a small thick circle of about 3” diameter.
2. Place a ball of the stuffing in the centre and fold in from all the sides so that the stuffing is fully covered.
3. Dust it with flour and roll it into a paratha carefully so that the stuffing does not spill out.
4. Heat a tava / pan and put the stuffed paratha on it.
5. Flip it after a minute.
6. Flip it again after a minute and add ghee (or oil) all over the paratha.
7. Turn it again and spread ghee on this side too.
8. Remove from tava when both sides have golden brown spots.
9. Serve hot with butter / ketchup / curd.

Tips

1. The stuffing should be absolutely dry – otherwise you will have difficulty rolling the stuffed paratha.
2. If you find that the filling is spilling out, next time you can try adding the filling to the whole wheat flour and preparing a soft, firm dough and roll out the parathas – as mentioned in palak-paneer paratha.
3. Children will love its orangish-red color!

© Copyright 2011. Brinda Balasubramonian.

PANEER - PEAS PARATHA

A nutritious paratha combining the goodness of fresh green peas and paneer (cottage cheese).

Makes 4 parathas

                                      
                                      

Ingredients

For the filling

1. Shelled Green peas – 1 cup
2. Paneer – 50 gms
3. Green chilli – 2
4. Coriander leaves (chopped) – 2 tbsp
5. Cumin seeds – 1 tsp
6. Turmeric powder – a pinch
7. Coriander powder – ½ tsp
8. Ajwain – a pinch
9. Salt to taste

For the dough

1. Whole wheat flour – 1 ¼ cup
2. Salt to taste
3. Oil – 2 tsp
4. Ghee / oil for the paratha

Method

Filling 

1. Boil the shelled peas with turmeric powder and salt for 3-5 minutes.
2. Allow to cool.
3. Drain off the water and grind the peas along with coriander leaves, green chilli, and cumin seeds to a fairly fine paste.
4. Crumble the paneer and mix it well with the peas paste, adding salt if necessary. 
5. Divide into 4 equal sized balls.

Dough 

1. Mix the whole wheat flour with salt and oil and add enough water to knead into a soft firm dough and set aside for at least 30 minutes.
2. Divide the dough into 4 equal portions.
3. Roll one dough ball into a small thick circle of about 3” diameter.
4. Place a ball of the stuffing in the centre and fold in from all the sides so that the stuffing is fully covered.
5. Dust it with flour and roll it into a paratha carefully so that the stuffing does not spill out.
6. Heat a tava / pan and put the stuffed paratha on it.
7. Flip it after a minute.
8. Flip it again after a minute and add ghee (or oil) all over the paratha.
9. Turn it again and spread ghee on this side too.
10. Remove from tava when both sides have golden brown spots.
11. Serve hot with butter / ketchup / curd.

Tips

1. This can be made with frozen peas too - in that case, just blanch the peas - put it in boiling water for a minute and draining off.
2. One day I did not have paneer, so I used 2 tbsp grated coconut instead and ground it along with blanched peas, cumin seeds, coriander leaves and green chilli. 
3. Once I tried with just peas and it tasted yummy too. 
4. An easier method is to add whole wheat flour to the ground peas mix and add salt if required and 2 tsp oil and make a soft firm dough. Roll out parathas after at least 20 minutes and roast them on the tava as mentioned above.

© Copyright 2011. Brinda Balasubramonian.

PANEER (COTTAGE CHEESE) PARATHA

 A paratha with a difference - this nutritious paratha with paneer stuffing will be relished by the young and the old.

Makes 3 parathas

Ingredients

1. Onion – 1 medium-sized – chopped and fried in 11/2 tsp oil till translucent.
2. Crumbled paneer – 4 tbsp
3. Whole wheat flour – 4 tbsp
4. Coriander leaves (chopped fine) – 2 tbsp
5. Green chilli – 2 (finely chopped)
6. Coriander powder – 1 tsp
7. Pepper powder – 1 tsp
8. Salt to taste

Method

1. Mix all the ingredients well.
2. Add water little by little to make a firm, soft dough and set aside for at least 30 minutes.
3. Divide the dough into equal sized balls.
4. Dust each ball in wheat flour and roll into parathas.
5. Heat a tava / pan and put the stuffed paratha on it.
6. Flip it after a minute.
7. Flip it again after a minute and add ghee / butter / oil all over the paratha.
8. Turn it again and spread ghee on this side too.
9. Remove from tava when both sides have golden brown spots.
10. Serve hot with butter / ketchup / curd.

© Copyright 2011. Brinda Balasubramonian.

PALAK (SPINACH) PANEER PARATHA

 A healthy paratha (rich in iron and protein and calcium), this combines the goodness of spinach and cottage cheese. Easy-to-make, soft and tasty, it will be a sure hit with the young and old.

Makes 5-6 parathas

Ingredients

1. Palak (spinach) – ½ a bunch
2. Paneer (cottage cheese) – 125 gms.
3. Turmeric powder – a pinch
4. Coriander powder – 1 tsp
5. Cumin powder – ½ tsp
6. Whole wheat flour – 1 ¼ - 1 ½ cups
7. Salt to taste
8. Green chilli – 2-3 – finely chopped

                                      

Method

1. Wash and chop ½ bunch of spinach.
2. Boil ½ cup of water, add the chopped spinach and a pinch of turmeric and boil on medium heat for 2 minutes. Allow to cool.
3. Put the blanched spinach (without the water) in a blender and make into a paste.
4. Crumble the paneer well.
5. Mix the, spinach paste and crumbled paneer along with wheat flour, coriander powder, cumin powder and salt and make firm soft dough.
6. Set it aside for at least 30 minutes.
7. Divide the dough into equal sized balls.
8. Press in 5-6 pieces of green chilli in each ball.
9. Dust each ball in wheat flour and roll into parathas.
10. Heat a tava / pan and put the stuffed paratha on it.
11. Flip it after a minute.
12. Flip it again after a minute and add ghee / butter / oil all over the paratha.
13. Turn it again and spread ghee on this side too.
14. Remove from tava when both sides are golden brown.
15. Serve hot with butter / ketchup / curd.

© Copyright 2011. Brinda Balasubramonian.

CABBAGE PARATHA

A paratha with a difference - it has the stuffing of cabbage sabji.

Ingredients 

For filling

1. Cabbage – 500 gms.
2. Grated coconut – 2-3 tbsp
3. Oil – 2 tsp
4. Mustard seeds – 1 tsp
5. Urad dal – 1 tsp
6. Cumin seeds - 1 tsp
7. Whole red chilli – 1” piece
8. Turmeric powder – just a pinch
9. Salt to taste
10. Sugar – 1/2 tsp
11. Curry leaves – 7
12. Green chilli – 2 -3 (chopped)

For dough 

1. Whole wheat flour – 1 1/2  cups
2. Oil – 2 tsp
3. Salt to taste
4. Ghee / butter / oil for paratha

Method

1. Add salt and oil to the whole wheat flour and mix well.
2. Add water little by little and knead into a soft dough and set aside for at least 30 minutes.

Cabbage sabji for filling 

1. Wash and chop the cabbage finely.
2. Heat a tsp of oil. Add mustard seeds and urad dal and red chilli piece.
3. When they splutter, add the cabbage, a pinch of turmeric, salt and sugar. Stir well.
4. Cover and cook on low heat for 5 minutes.
5. Stir again, add a tbsp of water if required and cook covered for 2-3 minutes more.
6. Cook on low heat without lid, stirring in between till cabbage is cooked.
7. Add grated coconut. Leave uncovered.
8. After 15 minutes add curry leaves and chopped green chilli.
9. Allow to cool.
10. Make 8 small balls out of the dough.
11. Dust one ball in wheat flour and roll into a thin chapathi and set aside.
12. Make another similar chapathi.
13. Spread the cabbage sabji all over the circular chapathi evenly.
14. Place the first chapathi over the stuffing and seal the edges all along the circumference.
15. Heat a tava / pan and put the stuffed paratha on it.
16. Flip it after a minute.
17. Flip it again after a minute and add ghee (or oil) all over the paratha.
18. Turn it again and spread ghee on this side too.
19. Remove from tava when both sides are golden brown.
20. Serve hot with butter / ketchup / curd.

© Copyright 2011. Brinda Balasubramonian.

SWEET POTATO PARATHAS (Salty & Sweet varieties)

Healthy sweet potato makes yummy stuffed parathas. Try this easy-to-make, nutritious parathas. They can be salty or sweet.

Note : Sweet potatoes taste almost like potatoes with a slight sweetness. In India that is! I tried sweet potato parathas for my grand kids in the US and I have to admit it was a total flop - the sweet potatoes there had a fascinating orange color on the inside. Later someone told me that was called 'yam'!

sweet potato in the US

 When I cooked it and mashed it, I realized that it was not crumbly and dry but gooey and sticky. Not wanting to give up easily, I tried spreading the pasty stuffing on one thinly rolled chapathi and covered it up with another similar one and made the paratha but it was a flop! So all of you out there in the US, you have been warned!

Salty sweet-potato paratha

Makes 4 parathas

Ingredients

1. Sweet potato – 125 - 150 gms
2. Green chilli – 1-2 (finely chopped)
3. Coriander leaves (finely chopped) – 2 tbsp
4. Turmeric powder – ¼ tsp
5. Red chilli powder – ¼ tsp
6. Coriander powder – 1 tsp
7. Cumin powder – ½ tsp
8. Whole wheat flour – 1-1 ¼ cup
9. Oil – 2 tsp
10. Salt to taste
11. Butter / ghee / oil for making the parathas

Method

1. Wash the sweet potato well and cut into two pieces.
2. Boil it till it is cooked.
3. Drain off the water, allow to cool and peel it.
4. Mash it well.
5. Add whole wheat flour and the rest of the ingredients and mix well.
6. Sprinkle water little by little and make a soft and stiff dough.
7. Set aside for at least 30 minutes.
8. Make 4 big lemon sized balls.
9. Dust each ball in wheat flour and roll into parathas.
10. Heat a tava / pan and put the stuffed paratha on it. Keep it on medium flame.
11. Flip it after a minute.
12. Flip it again after a minute and add ghee / butter / oil all over the paratha.
13. Turn it again and spread ghee on this side too.
14. Remove from tava when both sides are golden brown.
15. Serve hot with butter / ketchup / curd.

Sweet paratha

            

                                                             
Makes 4 parathas

Ingredients

1. Sweet potato - 125-150 gms
2. Jaggery - 3-5 tsp (as per taste)
3. Whole wheat flour - 1 1/4 cup
4. Salt - a pinch
5. Oil - 2 tsp
6. Water
7. Ghee / butter to make parathas

Method

1. Wash the sweet potatoes and boil with jaggery till cooked.
2. Cool, peel and mash them. Make 4 balls.
3. Mix whole wheat flour, oil, salt and required water to make a soft, firm dough and set aside for at least 20 minutes.
4. Roll one dough ball into a small thick circle of about 3” diameter.
5. Place a ball of the stuffing in the centre and fold in from all the sides so that the stuffing is fully covered.
6. Dust it with flour and roll it into a paratha carefully so that the stuffing does not spill out.
7. Heat a tava / pan and put the stuffed paratha on it.
8. Flip it after a minute.
9. Flip it again after a minute and add ghee (or oil) all over the paratha.
10. Turn it again and spread ghee on this side too.
11. Remove from tava when both sides have golden brown spots.
12. Serve hot with a dollop of white butter if you wish!

© Copyright 2011. Brinda Balasubramonian.

STUFFED PARATHA - GOBI PARATHA

Cauliflower is used to make yummy stuffed parathas. I am giving two different recipes - both taste different and are equally tasty. One uses grated cauliflower, cooked for a few minutes, the other uses aloo-gobi sabji to make stuffed parathas. 

Gobi paratha - Type 1

Makes 4 parathas
Ingredients

For the stuffing -

1. Cauliflower – 200 gms (finely grated)
2. Ginger – ½” piece – finely chopped
3. Green chilli – 1-2 (finely chopped)
4. Coriander leaves (finely chopped) – 2 tbsp
5. Turmeric powder – ¼ tsp
6. Red chilli powder – ¼ tsp
7. Coriander powder – 1 tsp
8. Cumin powder – ½ tsp
9. Salt to taste
10. Mustard seeds – ½ tsp
11. Cumin seeds – ½ tsp
12. Asafetida – a pinch
13. Oil – 1 ½ tsp

For dough

1. Whole wheat flour – 1 ¼ cup
2. Oil – 2 tsp
3. Salt to taste
4. Ghee / butter / oil for paratha

Method

1. Add salt and oil to the whole wheat flour and mix well.
2. Add water little by little and knead into a soft stiff dough and set aside for at least 30 minutes.
3. Wash the cauliflower well. Break into big flowerets and finely grate each floweret.
4. Heat oil in a pan and add mustard and cumin seeds and asafetida.                    
5. Then add the chopped ginger and green chillies and all the spices and salt and stir.
6. Add the grated cauliflower and mix well.
7. Cook covered on low heat for 3 minutes.
8. Add chopped coriander leaves and mix well and allow to cool.
9.  Make big lemon sized balls of the dough as well as the filling.
10. Roll one dough ball into a small thick circle of about 3”.
11. Place a ball of the stuffing in the center and fold in from all the sides so that the stuffing is fully covered.
12. Dust it with flour and roll it into a paratha carefully so that the stuffing does not spill out.
13. Heat a tava / pan and put the stuffed paratha on it.
14. Flip it after a minute.
15. Flip it again after a minute and add ghee (or oil) all over the paratha.
16. Turn it again and spread ghee on this side too.
17. Remove from tava when both sides are golden brown.
18. Serve hot with butter / ketchup / curd.

Gobi paratha -Type 2 

If you find it difficult to get your kids to eat vegetables, you can make stuffed parathas which are sure to be relished by kids and adults alike. This recipe for gobi paratha which uses aloo gobi sookhi sabji, ensures soft parathas.

Ingredients

1. Aloo gobi sookhi sabji - 6 tbspful
2. Whole wheat flour - 7 tbsp
3. Ghee / butter / oil for paratha

Method

1. Mash ‘aloo gobi’(6 tbsp) and add whole wheat flour (7 tbsp).
2. Mix well and bind into a stiff dough – sprinkling water if necessary. Check the salt.
3. Set aside for at least 30 minutes.
4. Divide the dough into 4 big lemon sized balls.
5. Dust each ball in flour and roll into paratha.
6. Heat a tava and place the paratha on it. Flip it after a minute.
7. Again turn it after 45 seconds.
8. After a minute, flip it again and add ghee / oil over the paratha.
9. Flip once more and spread oil on this side too.
10. Remove from tava when both sides are golden brown.
11. Serve hot with butter / ketchup / green chutney / curd / pickle.

© Copyright 2011. Brinda Balasubramonian.