Tuesday, October 21, 2008

Papaya paratha

Papaya chapati is one of the best in taste and also good for the stomach too, served along with chutney and curd this paratha gives slight sweet taste due to papaya, loved by all, this paratha is very common in the eastern region of India and can be seen in hotels and restaurants across Calcutta.


  1. 1 raw grated papaya without seeds

  2. 2-3 chopped green chillies

  3. 1 tsp cummin seeds

  4. 2 tsp Coriender leaves

  5. 1 tsp red chilli power

  6. 1 tsp amuchur or chat masala

  7. 1 tsp Garam masala

  8. 2-3 cups maida or wheat aata


  • take grated papaya & remove excess water from it.

  • add green chopped chilli, red chilli powder, coriander leaves, garam masala, aamchur or chat masala.

  • mix all this ingredients & make mixture of this.

  • add salt in it.prepare balls.

  • prepare dough from maida,

  • stuff this ball in maida & prepare paratha.

  • roast on tava with oil or ghee.

Corn Paratha

Corn Chapati is one of the great meals to have, somewhat heavy in nature due to corn, taste is great, in Indian subcontinent this paratha is made in the winter days as this gives an extra amount of energy to the body, so lets gear up to make makkai paratha......


  1. seeds of boiled sweet corn

  2. salt

  3. a few slices of bread soaked in water

  4. red chilli powder

  5. salt to taste

for the dough-

  1. 2 cups of maida

  2. little salta
  3. little oil to knead the dough

  4. 5 tbsps of sour curd

  5. water according to its requirement to knead the dough


  • mix all the ingredients of the filling and keepaside.

  • knead the dough and cover it with a wet cloth and let it rest for 15 mins.

  • now make equal size balls out of the dough and roll it out with a help of some dry flour so that it does not stick .

  • take the filling and put it in the centre of the rolled chapati and close it and make it like a ball.

  • roll it out again carefully that it does not tear from betweenor the sides.

  • shallow fry on the tava till it turns golden brown on both the sides. serve hot with your favourite vegetables.

Papad Paratha

Papad paratha is just another variety of time pass/ leisure chapati, likeness depends on individual, but the taste is mouthwatering for those who want a combination of crisp and soft chapati, so lets gear up for ome papad Chapati....


  1. PAPAD 2-3

  2. Salt

  3. red chilli powder

  4. amchoor

  5. desi ghee 1tsp


  • Roast papad on stovecrush them in coarse powderadd pinch of salt, red chilli powder accoding to taste and a pinch of amchoor and1 tsp ghee, mix well and stuff the mixture in regular parantha dough and make like regular bharvan paratha.

Chilly Paratha

Pieces Of paratha in onion, don't get confused this is chilly paratha which is spicy, tasty. Specially seen in marriage parties this type of paratha is quite difficult to make and needs expert hands, so call some one who is an expert before beginning this recipe, this can be said as one of the complete dinner recipes..........


  1. plain parottas-3

  2. onions-2

  3. chillies-3to4

  4. tomato-1 or 2

  5. chopped carrots and capsicums-1/2 cup

  6. salt-to taste

  7. oil-for frying

  8. chilly powder-2 tsp

  9. coriander leaves


  • cut parottas into pieces and keep it aside

  • fry the onions.now add the chillies.

  • add tomatoes and then the finely chopped carrots and capsicums.fry for 3-4 minutes.

  • now add the parotta pieces.and add salt and chilly powder and fry for 2 minutes.

  • garnish with coriander leaves and serve.

Moong Paratha

Somewhat hard in texture this paratha is very delicious in taste and one can find it in marriage parties, this has its own different taste and will be like by all your family members, served along with chutney and curd, so we move on to prepare moong chapati.


  1. whaet flour-2cups

  2. moong 1 cup

  3. salt to taste

  4. red chilli pwdr

  5. kothmir

  6. oil

  7. ghee.


  • Take the moong and soak overnite.in the morning ,add salt nad put in cooker.

  • Just for 1 whistle.

  • Then add little red chilli pwdr and kothmir.keep aside.

  • Take the flour,add 1 tsp oil and salt and knead it just like rotis atta.

  • Make 6-8 balls of the kneaded atta.make a small roti.

  • Fill in the moong.(just as in aloo paratha)and then roll it into the size of a roti.put it on a tawa.turnover after 1 min.

  • Apply little ghee ,on both sides.

  • Eat hot with dahi or aachar.

Lauki Ka Paratha

Bottle gourd Chapati is another nutritious one which offers a great taste and health too, can be served along with a variety of ingredients very light greenish in colour and soft in texture, so lets make some lauki paratha.....


  1. Lauki grated 2cup squezed

  2. Wheat flour 3\4cup

  3. Gram flour 3\4 cup

  4. Green chili 2 cut finely

  5. Anardana 1 tsp

  6. Green corriender 4tbsp chopped finely

  7. Coriander seeds

  8. 1tbspAjwain

  9. 1tspSalt


  • mix atta , besan , lauki ,all ingredients

  • do not mix water ,when lauki water absorbs ,mixes atta ,if hard mix water and knead

  • roll parathas ,3”roll ,spread oil ,dipping finger ,few drops ,sprinkle dry atta ,so that folds separate ,

  • fold again touch oil and sprinkle dry atta

  • Again fold press ball and roll for parathas from the centre cut to one end, making a radius and roll in with the help of your finger in the shape of a cone.

  • Press the cone downwards in the form of a round and roll paratha

  • on hot tava ,both sides Cook on a tawa till golden brown in color ,apply 1\2 tsp oil for both sides once cooked both side and brown .

  • serve hot with dahi ,chutney

Pickle Paratha

If you want something new and spicy then this is the paratha that you should be looking for, pickle chapati can be served along with curd/ sabzi, so lets make some Achar patatha.


  1. wheat flour 250 gms.

  2. besan 1,tbsp.

  3. 0il 1,tbsp.ghee

  4. 50,gms.

  5. ready made mango pickle (sour)


  • In a thali take the wheat flour.

  • Mix besan and oil and rub it in the flour.

  • Add enough water to knead the soft dough.

  • Divide it into small balls.

  • take one ball and with the help of some plain flour roll a small circle.

  • Take a little pickle and spread it on half of the circle.

  • Fold the other half circle over it.

  • Bring the left end over the right.

  • This will give a trriangular shape.

  • Now move the rolling pin over it,giving two verticle strokes and two horizantal strokes.

  • Shallow fry this paratha over a midium heat.

Ajmod Paratha

Parsley Chapati is an aeromatic one when you want to eat somethings with your eyes, the highly nutritious parsley is used more for garnishing, decorating and in smaller quantity in most of the dishes. Having checked the goodness of consuming parsley, parsley paratha is a good idea to consume parsley for all its health benefits. This is a non-stuffing type of parath, so lets make Parsley Paratha....


  1. 2 cups - Whole wheat flour

  2. 1/2 bunch - Parsley leaves, chopped

  3. 2 - Green chili, finely chopped

  4. 1/2 inch piece - Ginger, grated

  5. 3 flakes - Garlic, grated (optional )

  6. 1/2 tsp - Roasted Jeera, crushed mildly

  7. 1 or 2 tsp - Oil

  8. 1/2 tsp - Salt

  9. Water to knead


  • In a mixing bowl, add all the ingredients with wheat flour and knead with enough water to make a chapati dough. Rest the dough for 15 to 20 minutes. Cover with wet towel, so that dough doesn't dry out. Then again knead the dough to get a soft workable dough.

  • Make small balls of the dough. Take one dough ball and roll out a thin paratha with a rolling pin.

  • Heat a tawa or a non-stick pan, on medium heat and place the paratha in it. Smear some oil on top and around the paratha. Flip and cook evenly on both sides, till it's golden brown in colour on both sides.

Carrot Potato Paratha

Gajar Aloo Mix paratha is one of the best when served along with green coriander chutney, taste is incomparable, stuffed paratha with carrot, potato and spices, makes a satisfying meal. Paratha's has been something easy to carry for lunch in our household. To make it interesting, different stuffing's can be used and here goes a stuffing with carrot and potato.


For the dough

  1. 3 cup - Wheat flour

  2. Salt to taste

  3. Water to knead the dough

For stuffing

  1. 5 medium size - Carrot, finely grated

  2. 2 medium size - Potato, boiled and mashed

  3. 2 tbsp - Coriander leaves, finely chopped

  4. 6 to 8 - Green chili, finely chopped

  5. 1/2 tsp - Ajwain/ carom seeds

  6. 1/2 '' piece - Ginger, finely grated

  7. 1/2 tsp - Garam masala powder

  8. 1/2 tsp - Coriander powder

  9. 1/2 tsp - Anardana powder /Pomegranate Powder

  10. Salt to taste


  • To make the dough - Mix wheat flour and salt, then add water little by little, knead and make a stiff dough. Rest the dough for 20 to 30 minutes. Cover with wet towel, so that dough doesn't dry out. Then again knead the dough to get a soft workable dough.

  • To make stuffing - Squeeze the finely grated carrot with hands, to take out the carrot juice. This step is necessary to avoid excess water in stuffing. Now to this grated carrot, add boiled & mashed potato and rest of the ingredients listed in stuffing. Mix all the ingredients well and set aside.

  • To make parathas - Make small key lime size balls of the dough. To make one paratha, roll out 2 dough balls. In one rolled out dough, spread the filling. Place the other rolled out dough on top of the filled dough. Press the edges to seal in. Dust with flour and roll out the paratha gently. To get a perfect round shape, use a round lid to cut a perfect round shape.

  • Heat a tawa or a nonstick pan, on medium heat and place the paratha in it. Smear some ghee / oil on top and around the paratha. Flip and cook evenly on both sides, till it's golden brown in colour on both sides.

Besan Paratha

Besan Paratha or Gram Flour Chapati is a heavy and hard than normal chapati, served along with curd/ sabzi/ pickles, this has an unforgettable taste, however the chapati is smaller in shape than the normal flour chaphti but better in taste, so lets go for Besan paratha.


  1. Besan ( Gram Flour)1/2 Cup

  2. Atta ( Wholemeal Flour) 1/2 Cup

  3. Hing (Asafoetida) 1 pinch

  4. Red Chilli Powder 1/2 Teaspoon

  5. Jeera ( Cumin Seeds)

  6. Salt to taste

  7. Coriander - finely chopped

  8. Cooking Oil 4 tablespoons

  9. Finely chopped Onion - 1 Medium sized.


  • Mix the Besan and Atta together in a mixing bowl.

  • Add the Chilli Powder, Turmeric Powder, Asafoetida, Cumin Seeds, Coriander and the Chopped Onion in it.

  • Make a dough using little warm water.

  • You can add about 1 Tablespoon of oil in the dough in a square shape ( roughly)

  • Once it is rolled spread some oil on it.

  • Fold all the sides and you would end up with a folded square in your hand.

  • Roll this small square again into a bigger square.

  • Put this paratha onto a heated Tava or Pan.

  • Once one side is cooked change its side and brush some oil on the already cooked surface.

  • Once the other side is cooked change the side again and brush the oil on the second side as well.

  • Let it cook further and change sides ( The idea is that once you apply the oil to a side, it must be cooked again to give you the crispiness.Serve it with Yoghurt and pickle.

Monday, October 20, 2008

Namak Paratha

Salt Chapati goes best along with tea in leisure time when you feel hungry, salt should be kept on watch and should be added as per requirement only, so lets prepare Namak paratha...

Ingredients :

For Dough:

  1. Wheat Flour 2Cups

  2. Red Chilly Powder 1/2 tbs

  3. salt 1/2 tsp (Or as you require)

  4. oil

  5. Ghee/butter/Margarine 1/2 cup

  6. water

Method :

  • If using Butter/Margarine bring it room temparature.

  • Mix flour salt & Required water to make a dough consistency.

  • Rub oil over & knead it soft .Let it rest for an hour.

  • With a help of a rolling pin take a lemon sized dough .

  • Roll it to a a small round & apply some butter/ghee to it.

  • Fold into two again fold the same.Start rolling to form a triangle.

  • Heat a flat pan ,when it gets hot add the paratha & let it cook for a minute.

  • When it starts to get small bubbles turn around & add a small tsp of oil around the paratha.

  • when the brown spots appear take it out & keep it in an in a covered box.

  • Serve hot or warm with any accompaniment.

Cabbage Paratha

Cabbage chapati is another delight this is a soft textured paratha with a good taste, easy to prepare and served along with chutney and curd , so lets move on to prepare Cabbage paratha....


  1. 3 cup wheat flour (atta)

  2. 1 tsp salt (namak)

  3. 1 cup shredded cabbage (patta gobhi)

  4. 1 tsp chopped ginger (adrak)

  5. 1 tsp chopped green chillies (hari mirch)

  6. 1 tsp chopped coriander (hara dhania)

  7. butter for frying


  • Sieve the atta and salt together.

  • Then make a dough of the flour,cabbage, coriander, ginger, little oil & green chillies.

  • The dough should neither be too hard nor too soft. It should be soft enough to make balls conveniently.

  • Now make small balls and then roll them into round shapes.

  • Place these paranthas on hot griddle and when slightly done on one side roll over so that the other side is also cooked.

  • Now spread some oil on the first side and roll over. Cook it till that side turns golden.

  • Repeat the same process with the other side.

  • Serve the parantha with yogurt and butter or pickle.

Kerela Paratha

Crisp from outside and soft from inside that kerela paratha which can be served along with various vegetable dishes, an expert hand is needed in preparing and for bringing the paratha to its real form, so lets get ready for some kerela paratha.


  1. 8 cups white plain flour

  2. 2 eggs , beaten (vegetarians can avoid this)

  3. 1 teaspoon salt
  4. 2-3 tablespoon of sugar

  5. 7 tablespoon butter or ghee, melted

  6. 2 cups water

  7. 2 tablespoon condensed milk (optional)

  8. 1/2 cup ghee or oil for frying


  • Sift flour into a bowl , add eggs, salt , sugar and melted butter.

  • Combine water with condensed milk and add to the mixture. Mix well to make a soft dough.

  • Roll dough into a ball and cover with a damp cloth. Leave to rest for 30 minutes to one hour.

  • After that make dough into small balls. Coat in ghee or oil, cover and leave to rest for a minimum of 30 minutes.

  • Heat an iron pan, coat with oil. Flatten dough balls and stretch the ball as far as possible.

  • Fold edges inward, continue until you have a round shape of 6 inches diameter.

  • This will make it into layers. Fry the roti individually until crisp and golden, adding more ghee or oil as necessary.

  • A good paratha should be crisp outside and very soft inside.

Meetha Paratha

Sugar Chapati or Chini Ka Paratha are all same for those who want a complete and quick breakfast, this is the best recipe for those working in offices and for school going kids, sugar can be replaced by sugar-free crystals if you are diabetic, so lets move on to make meetha paratha....


  1. 250 gms flour

  2. 150 gms sugar

  3. Ghee(clarified butter)to roast


  • Knead flour in water, prepare flattened papris.

  • Add half tsp sugar on the papris and fold.

  • Flatten again and roast in clarified butter.

Tandoori Paratha

Tandoori paratha is one of the finest paratha not only in looks but taste also is mouthwatering, specially seen in marriage and other parties, this paratha can be said as king of prathas, served along with sabji/ chutney/ curd, so lets move on to make Tandoori paratha


  1. Wheat flour - 2 1/2cups

  2. Gram flour - 2 tbsp

  3. Fresh coriander leaves - 1 little

  4. Fresh Dill - 1 small bunch (Aniseed leaves)

  5. Green chillies - 3

  6. Ginger - 1 small piece

  7. Cumin powder - 1 tsp

  8. Dhania powder - 1 tsp

  9. Turmeric powder - 1/2 tsp

  10. Onion - 1

  11. Oil - 2 tsp

  12. Ghee - as required

  13. Salt to taste

Method :

  • Chop coriander leaves and aniseed leaves finely.

  • Chop onion, green chillies and ginger finely.

  • Knead a pliable dough with wheat flour, salt and 2 tsp of oil. Let it rest for at least half an hour.

  • Mix together coriander leaves and aniseed leaves, green chillies, Dhania powder, cumin powder, gram flour, turmeric powder, onion, ginger and salt.

  • Divide into 12 - 14 portions.

  • Make 12 - 14 balls with the dough and roll out with the help of dry flour.

  • Place coriander - aniseed leaves mixture filling in the centre of each paratha.

  • Fold towards centre on all sides and press to seal.

  • Roll out again to a round disc and cook on a hot tawa on both sides, applying a little ghee.

  • Serve hot with curd mixture and vegetable gravies.

Chana Daal Paratha

Dal Paratha is one of the recipes which you would like to have in lunch time when you feel very hungry specially in office time, served along with chutney/ raita/ pickles, taste is great and recipe can be said as a complete food, so lets move on to prepare Chana dal paratha


  1. Maida 500 gms

  2. Salt & Red chilly powder to taste

  3. 200 gms Oil

  4. 1/2 tsp Dhaniya powder

  5. 250 gms Chana dal

  6. 1/2 tsp Garam masala


  • Add salt and 2 tbsp oil to maida.

  • Add water and make a soft dough.

  • Soak chana dal for 6 hours.

  • Boil it in a pressure cooker with a glassful of water. Wait for 1 whistle. Turn off the gas.

  • Drain away the water and grind the dal.

  • Heat 2 tbsp oil in a kadahi.

  • Add dal paste and roast it for 3-4 minutes.

  • Add all the masala powder.

  • When it cools down stuff this paste into maida balls.

  • The paranthas should be as thin as a papad.

  • Make soft paranthas an hour before serving.

  • Serve chana dal paratha with aloo dum , raita and chutney.

Muglai Paratha

Muglai paratha is something you would love to eat when you are very-very hungry, great taste and looks, loved by all served along with chutney/ curd/ pickles, the recipe is not too difficult even for a beginner, so lets move on to prepare mughlai paratha.


  1. 250gms. plain flour

  2. 4 big size potatoes

  3. 2 tbsp. gram flour

  4. 1tbsp. tilli

  5. 100gms. veg.oil

  6. 1 small piece ginger

  7. 2 green chillies

  8. 1tsp. garam masalasalt(through taste)

  9. corriander leaves (one small bunch)

  10. 1/2 tsp. mango powder


  • Mix oil and salt in plain flour.

  • Make dough with water as parathas.

  • Boil potatoes and peel them.

  • Do small pieces of them.

  • Grate ginger,cut green chillies in small pieces.

  • Mix Garam masala,salt,ginger, green chillies ,mango powder in potatoes.

  • Make small Puris of plain flour then puri ko slightly seke.

  • Then equally spread potato masala on puris spred ths grem flour paste on the potatoes.

  • Then spred tilli and spred corriander leaves.usko paratha jaise seke from both the sides and cover it with a plate.

  • Fry it in oil on tava .