PLAIN TRIANGLE PARATHA RECIPE

Plain Paratha is Indian flat-bread made with whole-wheat flour. These parathas can be filled with various stuffings to make aloo paratha, gobi paratha and paneer paratha. However, the plain paratha is easy to make for a quick and healthy breakfast. Add some carom seeds to change the taste and ease digestion. Even if you are a beginner, this step-by-step recipe will help you make the perfect paratha.

Preparation Time: 20 minutes

Cooking Time: 20 minutes

Servings: makes 6 parathas

Ingredients:

• 1.5 cup wheat flour (for dough)
• 1/2 cup wheat flour (for dusting)
• 1 tbsp oil
• 1 tsp carom seeds
• 1/2 tsp salt
• 1/2 cup water
• 1/2 small bowl of oil (for cooking)

Preparation Instructions:

• Mix wheat flour for dough, 1 tbsp oil, carom seeds and salt in a big bowl. Mix them well with your hands.
• Add water in small quantity and knead a soft dough. Cover the dough with a clean cloth keep it aside for 10 minutes.
• After 10 minutes, knead the dough one more time and divide it into six equal parts making balls. Spread the dry flour for dusting on a separate plate.
• Flatten the balls with your hand on dry flour to cover it with dry flour on both sides. Now, place the flatten ball on roti making board and roll it into thick disc (roti).
• Spread few oil drops and dry flour on the roti and fold it into semi-circle. Again spread few oil drops and dry flour and fold it into a triangle.
• Now, coat it with dry flour and roll into big triangle paratha.The paratha must be thicker than chapati.
• Heat the tava over medium flame and put the roti over the tawa. When you see tiny bubbles on the surface, flip the paratha to another side.
• Apply 1/2 tsp oil on the surface and cook for 30 seconds. Flip it and apply oil on another side. Press the sides of the paratha with a spatula and cook for 30 seconds.
• Repeat the flip-press-cook activity (without applying oil) till golden brown spots appear on the paratha.
• Take it out from the tawa and serve with butter, pickle, curd, tea or any gravy.

Tips:

If you find it difficult to make the parathas in triangle shape, keep it round.

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ALOO PARATHA RECIPE

Aloo paratha is everyone’s favourite. This Indian flat-bread stuffed with potato filling is delicious to eat and is a common breakfast in many Indian kitchens. It is best served with curd, pickle and tea. Here is a step-by-step guide for making aloo paratha. Even if you are new to kitchen environment, you will easily make delicious aloo paratha with this recipe.

Preparation Time: 20 minutes

Cooking Time: 25 minutes

Servings: makes 4 paratha

Ingredients:

• 1 cup wheat flour (for making dough)
• 1/2 cup wheat flour (for dusting)
• 2 tbsp oil
• 1/2 tsp salt
• 2 boiled potatoes (medium sized)
• 2 tbsp coriander leaves (finely chopped)
• 2 green chillies (finely chopped) or red chilli powder
• 1 tsp garam masala
• 1 tsp ginger (grated)
• Salt according to taste
• 1/2 small bowl of oil (for cooking)

Preparation Instructions:

• Prepare dough by taking 1 cup wheat flour, 2 tbsp oil and 1/2 tsp salt in a small bowl. Mix well.
• Add water slowly and knead the mixture into soft dough. Cover it with a soft and clean cloth and set aside for 15 minutes.
• Meanwhile, prepare stuffing for aloo paratha. Mash boiled potatoes and mix coriander leaves, green chillies, garam masala, ginger and salt (don’t forget some salt was added to the dough also) with them.
• Divide the dough into 4 equal parts and make 4 equal balls with the dough.
• Press the dough ball into a pattie and roll it into a small disc (roti) with the help of rolling pin.
• Place the stuffing in centre of the small pattie and wrap it from all sides by folding the pattie. Seal properly to make a round shape.
• Now, press the stuffed ball into pattie and apply some dry flour. Roll it into a roti gently. Don’t make it too thin and take care that the stuffing doesn’t come out.
• Heat the tawa and place the roti over it. Keep the stove on medium flame. When tiny bubbles begin to rise, flip it.
• Spread 1/2 tsp oil over it with a spatula and cook for 30 seconds. Flip it again, apply oil and cook for another 30 seconds.
• Flip and cook (without applying oil) till light brown bubbles appear on both sides of the paratha.
• Take it off from the tawa and make all parathas in the similar manner.
• Serve aloo paratha with tea, curd or pickle. A perfect Indian breakfast.

Tips:

• You can add some carom seeds in the dough or stuffing.
• Make the stuffing balls comparatively smaller than the dough ball so that the stuffing doesn’t come out.

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LACCHA PARATHA RECIPE

Making laccha paratha is an art. The ingredients are same as for plain paratha; it’s just the change in the technique which makes delicious, crispy and multi-layered laccha paratha. Just try making these parathas and you will see how easy they are and what a nice taste they have. Here is the step-by-step recipe of laccha paratha.

Preparation Time: 25 minutes

Cooking Time: 20 minutes

Servings: makes 4 parathas

Ingredients:

• 1 cup all purpose flour (maida) (for dough)
• 1/2 cup all purpose flour (for dusting)
• 1/2 cup warm water
• 1 tbsp oil
• 1/2 tsp salt
• 1/2 small bowl of oil (for cooking)

Preparation Instructions:

• Mix 1 cup maida, 1 tbsp oil and salt in a large bowl. Now add warm water in small small quantity and knead it into a soft dough.Cover the dough with a soft cloth and keep it aside for 20 minutes.
• Now, divide the dough into 4 equal part and make balls with them. Take a ball, flatten it, cover it with dry flour and roll it with a rolling pin into a thin disc.
• Apply 1/2 tsp oil over the roti and sprinkle some dry flour over it. Now, hold a 1/2 inch wide strip from one edge of the roti and fold it like a japanese fan (a stack of folded strips).
• Now, roll it like a swiss roll and stick the end properly. Repeat the steps with all the dough balls.
• Now, take a roll, cover it with the dry flour and roll it gently into roti (round shape).
• Heat a tawa on medium flame and place the paratha on the hot tawa. When tiny bubbles begin to rise on the surface, flip it.
• Apply 1 tsp oil on both sides of the paratha and flip and cook till the golden brown spots appear. Make all the laccha parathas like this.
• The laccha paratha is ready. Take is out on a plate and serve with chutney or any gravy.

Tips:

• You can also try the combination of 1/2 cup wheat flour and 1/2 cup all purpose flour.
• Don’t apply pressure while rolling the laccha paratha. You will see more visible layer this way.

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GOBI PARATHA RECIPE

A paratha with delicious gobi stuffing is one of the best Indian breakfast. The method of preparing the paratha is not too tough, although time consuming for beginners. If you are fed up simple aloo gobi sabzi, try these parathas for a change. Follow the recipe to enjoy delicious gobi paratha as breakfast.

Preparation Time: 25 minutes

Cooking Time: 20 minutes

Servings: makes 4 parathas

Ingredients:

• 1.5 cups wheat flour (for dough)
• 1/2 cup wheat flour (for dusting)
• 4 tbsp oil
• 1 cup cauliflower (gobi) (grated)
• 1 small potato (boiled, peeled and grated)
• 1/4 tsp cumin seeds
• 1 onion (finely chopped)
• 1 tsp ginger-garlic paste
• 1 green chilli (finely chopped)
• 1/2 tsp garam masala
• 1/4 tsp turmeric powder
• 2 tbsp coriander leaves (finely chopped)
• 1 tsp lemon juice
• Salt according to taste
• 1/2 bowl (small) oil
• 2 tbsp butter

Preparation Instructions:

• Mix 1.5 cup wheat flour, 2 tbsp oil and salt in a bowl and make a soft dough by adding water in small quantities. Cover the dough with a thin cotton cloth and set aside for 20 minutes.
• Meanwhile, prepare stuffing. Heat 2 tbsp oil in a pan, add cumin seeds and chopped onion to it. Saute till onions become golden brown.
• Add ginger-garlic paste and green chillies and cook for 30 seconds. Now add grated cauliflower and saute it for a minute. Add salt (some salt is added to the dough too) and mix well.
• Cook covered on low flame till the cauliflower become tender. Stir in between to avoid sticking.
• Now, add garam masala, turmeric powder, coriander leaves and lemon juice. Cook for 2 minutes and add grated potato. mix and turn off the flame.
• Let the stuffing cool for 5 minutes. In the meantime divide the dough into 4 equal parts (round shape). Then, divide the stuffing too in four equal parts.
• Take a dough ball and apply dry flour on it. Press it on the rolling board and roll it into a thick small pattie.
• Place the stuffing in the centre of the pattie. Enclose the stuffing by pulling the sides of the pattie towards the stuffing and sealing it on the top forming a round-shaped ball.
• Press the stuffed ball over rolling board and gently roll it into a thick big roti by applying dry flour.
• Heat a tawa and put the stuffed roti on it. Flip when bubbles begin to appear. Apply oil and cook for 30 seconds. Again flip and apply oil on other side. Cook on both sides till brown spots appear on both sides.
• Take it out on a plate, spread butter over it and serve hot with curd, pickle and tea. make all the parathas in similar manner.

Tips:

• Use green chillies according to your taste preference.
• While spreading butter over parathas, pinch them with a fork, the butter will go inside and bring a different taste.

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ONION PARATHA RECIPE

Take a break from the plain paratha and try out this quick onion paratha. The taste of onions mixed with few spices and wheat flour is awesome. The method is quick and easy as you don’t have to fill the stuffing separately. Knead the stuffing and wheat flour together to make a quick breakfast.

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Servings: makes 6 parathas

Ingredients:

• 1 cup wheat flour (for dough)
• 1/2 cup wheat flour (for dusting)
• 2 tbsp oil
• 1 onion (finely chopped)
• 1/4 tsp cumin seeds
• 2 green chillies (finely chopped)
• 1 tsp coriander powder
• 1/2 tsp garam masala
• 2 tbsp coriander leaves (finely chopped)
• 1/2 bowl oil (small)Salt according to taste

Preparation Instructions:

• Heat a tbsp oil in a pan and add cumin seeds and onions. Saute till they turn light brown.
• Now add green chillies, coriander powder, garam masala, coriander leaves and mix well. Cook for 2-3 minutes and turn off the flame. Let the mixture cool.
• In a bowl, take 1 cup wheat flour, 1 tbsp oil, cooked onion mixture and salt according to taste. Add water in small quantities and knead a soft dough. Cover the dough with a clean cotton cloth and keep it aside for 15 minutes.
• Divide the dough into 6 balls, gently press between your palms and make a dough pattie. Coat it with dry flour and roll into a round disc (roti).
• Heat a tawa on medium flame and place the roti over it. When you see tiny bubbles rising on the surface, flip it. Apply 1/2 tsp oil and cook for 30 seconds. Repeat oiling and cooking on another side.
• Cook on both sides till golden brown spots appear on the paratha. Make all parathas like this and serve hot with curd.

Tips:

• You can also add 2 tbsp chopped spring onion in the dough for a different taste.
• You can also try it in triangle shape.

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PANEER PARATHA RECIPE

Paneer is versatile, there are wide variety of dishes in Indian cuisines which use paneer as main ingredient. When paneer is used in making stuffed parathas, the dish that comes out tastes delicious. A healthy Indian breakfast with perfect blend of spices. You will feel full till the next meal. Here’s the recipe.

 

Preparation Time:10 minutes

Cooking Time:15 minutes

Servings: makes 5 parathas

Ingredients:

• 1.5 cups wheat flour (for making dough)
• 1/2 cup wheat flour (for dusting)
• 2 tbsp oil
• 250g cottage cheese (paneer) (grated)
• 1 small-sized potato (boiled and grated) (optional)
• 2 green chillies (finely chopped)
• 2 tbsp coriander leaves (finely chopped)
• 1 tsp ginger (grated)
• 1/2 tsp roasted cumin (powdered)
• 1/2 tsp garam masala
• salt according to taste
• 1/2 bowl oil (for shallow frying)

Preparation Instructions:

• Mix 1.5 cups wheat flour, 2 tsp oil and little salt in a bowl. Knead it into a soft dough using water. Cover the dough with a cotton cloth and set it aside for 15 minutes.
• Meanwhile, mix grated paneer and grated potato in a bowl and add green chillies, coriander leaves, ginger, cumin powder, garam masala and salt (some salt is also added to the dough). Mix well. The stuffing is ready. Divide it into 5 equal parts.
• Divide the dough into 5 equal balls. Take a dough ball, make a pattie from it, put the stuffing in centre and wrap it from sides to make a ball. Seal it properly.
• Again make a pattie of the stuffed ball and roll it gently into a round-shaped paratha.
• Heat a tawa and place the paratha on it. When bubbles appear, flip it, apply oil and cook for 30 seconds on medium flame. Repeat the oil-flip-cook process and take out the paratha from the tawa.
• Make all parathas in the similar way and serve with butter, tea, curd and pickle.

Tips:

• As salt is used both in dough and stuffing, adjust it accordingly.
• You can also make exclusive paneer paratha by not mixing potato.

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MOOLI PARATHA RECIPE

Mooli paratha is Indian flat-bread with stuffing of grated radish (mooli). The grated mooli is mixed with spices and filled into wheat dough ball to make a stuffed mooli paratha. Shallow fried in oil or butter, these parathas make a fulfilling breakfast. Just follow these steps to make delicious mooli paratha at home.

 
Preparation Time: 15 minutes

Cooking Time: 20 minutes

Servings: makes 5 parathas

Ingredients:

• 1.5 cup wheat flour (for dough)
• 1/2 cup wheat flour (for coating)
• 2 tbsp oil
• Salt according to taste
• 3/4 cup white radish (mooli) (grated)
• 2 green chillies (finely chopped)
• 1 tsp carom seeds
• 1 tsp coriander powder
• 1/2 tsp garam masala
• 1/4 tsp turmeric powder
• Oil (for shallow frying)

Preparation Instructions:

• Squeeze the excess water from the grated radish (mooli) and set them aside. You can use this water to knead the dough. This way the vitamins will not get waste.
•  Take 1.5 cup wheat flour, 2 tbsp oil and salt in a bowl. Knead them into a soft dough and set aside for 10 minutes covering with a cotton cloth.
•  Meanwhile, prepare the stuffing. Mix squeezed mooli, green chillies, carom seeds, coriander powder, garam masala and turmeric powder in a bowl. Divide the stuffing into 5 equal portions.
•  Now divide the dough too into 5 equal balls and press a ball to form a pattie. Coat the pattie with dry flour and roll it into a small disc.
•  Put a portion of stuffing in the centre of the disc and cover it by folding the edges of the disc. Seal it nicely making a ball.
•  Now coat the stuffed ball with dry flour and press it into a pattie. Roll it into a round disc (roti), but not too thin.
•  Heat a tawa and place the stuffed roti on it. When tiny bubbles appear, flip it. Apply oil and cook for few seconds. Again flip and apply oil on other side and cook.
•  Cook the edges by pressing with a spatula. Take it off from the tawa when light brown bubbles appear on both sides.
•  Serve the hot mooli paratha with butter and mint-coriander chutney.

Tips:

•  Salt is not added to the stuffing as the stuffing will release water.

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PALAK PARATHA RECIPE

Today Yummy Recipes have something healthy and delicious for your kids. No kid like spinach, they just run away from it. However, a mother knows its benefits and want her child to eat it. So, here is a trick; your child will eat spinach and you don’t have to run after him for this. Try this palak paratha recipe for a healthy breakfast. You can add paneer stuffing to the paratha to make it more delicious.

Preparation Time: 20 minutes

Cooking Time: 25 minutes

Servings: makes 8 parathas

Ingredients:

• 1.5 cups wheat flour (for dough)
• 1/2 cup wheat flour (for dusting)
• 3/4 cup spinach (palak) (washed and chopped)
• 3 garlic cloves
• 1/2 tsp ginger (chopped)
• 1 green chilli (chopped)
• 2 tbsp coriander leaves (chopped)
• Salt according to taste
• Oil (for shallow frying)

 Preparation Instructions:

• Grind spinach, garlic cloves, ginger, green chillies and coriander leaves to make a smooth puree. Don’t add water to it.
• Take 1.5 cup wheat flour, spinach puree, salt and 2 tbsp oil in a bowl. Mix them well and knead into a soft dough.
• Cover the dough with a clean cotton cloth and let it rest for 10 minutes.
• After this, divide the dough into 8 equal-sized balls. Take a dough ball, press it into a pattie, coat it with dry flour and roll into a roti.
• Heat a tawa, put the roti on it and cook for 30 seconds. Flip it, apply oil and cook for 30 seconds. Flip again, apply oil and cook. Press the corners of the paratha with stapula to cook them properly.
• When brown spots began to appear on both sides, take out the paratha on a plate and serve hot with curd, pickle and tea.

 Tips:

•  You can add finely chopped onions to the dough for a different taste.

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MIXED VEGETABLE PARATHA RECIPE

Nutritious and fresh vegetables are added to wheat flour for making delicious Indian paratha. This is a great way to include the goodness of vegetables in your diet. Just chop all the veggies, saute them together with spices and knead them with wheat flour to make the parathas. Try this step-by-step recipe to make tasty vegetable parathas.

Preparation Time: 20 minutes

Cooking Time: 20 minutes

Servings: makes 8 – 10 parathas (depending upon size)

Ingredients:

• 1.5 cup wheat flour (for dough)
• 1/2 cup wheat flour (for dusting)
• 1/4 cup capsicum (grated)
• 1/4 cup carrot (grated)
• 1/4 cup green peas (boiled and mashed)
• 1/2 cup cabbage (grated)
• 2 tbsp spring onion (finely chopped)
• 2 tbsp fenugreek leaves (methi)
• 1 tsp ginger-garlic (chopped)
• 1 tbsp coriander leaves (finely chopped)
• 2 green chillies (finely chopped)
• 1/2 tsp turmeric powder
• 1/4 tsp garam masala powder
• Oil (for shallow frying)
• Salt according to taste

Preparation Instructions:

• Heat a tbsp oil in a pan or wok and add capsicum, carrot, cabbage, spring onions, fenugreek leaves and ginger-garlic. Saute well for 2 minutes.
• Now, sprinkle turmeric powder and salt to mixed vegetables and let them cook for 5 minutes. When the vegetables get tender, add boiled and mashed green peas. Mix well and take off from the flame.
• Take 1.5 cup wheat flour, a tbsp oil, salt (some salt is also added to vegetables) in a bowl. Mix vegetable mixture, coriander leaves, green chillies and garam masala powder to it.
• Knead all these ingredients into a soft dough using little water, cover the dough with cotton cloth and set it aside for 10 minutes.
• After 10 minutes, divide the dough into 8 equal balls. Flatten a ball into a pattie, cover it with dry flour and roll it into a round disc (roti).
• Heat a tawa on medium flame and put the roti over it. When tiny bubbles began to appear, flip it, apply a tsp oil, and cook for 30 seconds. Again flip the roti, apply oil on other side and cook for 30 seconds.
• When tiny light brown bubbles began to appear on both sides of the paratha, take it out on a plate. make all parathas in the similar way.
• Serve hot with curd or pickle or tea.

Tips:

• You can also add some boiled and mashed potatoes to the paratha dough.
• Instead of saute, you can boil all vegetables, drain water and mash them to add into wheat flour. This will be a healthier option.

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METHI PARATHA RECIPE

Including green leafy vegetables in our diet is a healthy style of living. Today’s recipe is a yummy way of including green vegetables in your diet. Right balance of spices and fenugreek leaves (methi) in wheat flour makes a perfect dough for delicious methi paratha. A healthy breakfast for winters.

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Servings: makes 8 parathas

Ingredients:

•  1.5 cup wheat flour (for dough)
• 1/2 cup wheat flour (for dusting)
• 1/2 cup fenugreek leaves (methi) (finely chopped)
• 2 tbsp coriander leaves (finely chopped)
• 1 tsp ginger-garlic paste
• 1 tsp red chilli powder
• 1/2 tsp turmeric powder
• Salt according to taste
• Oil (for shallow fry)

Preparation Instructions:

• Mix 1.5 cup wheat flour, fenugreek leaves, coriander leaves, ginger-garlic paste, red chilli powder, turmeric powder, salt and a tbsp oil in a bowl.
• Knead the mixture into a dough using water. Cover the dough with a cotton cloth and set it aside for 10 minutes.
• After 10 minutes, divide the dough into 8 equal parts. Take a dough ball, press it to make a pattie, apply dry flour on both sides and roll it into a disc (roti) of 6 inch diameter.
• Heat a tawa over medium flame and put the roti over it. When bubbles began to appear, flip it, apply 1 tsp oil and cook for 30 seconds.
• Again flip it, apply oil and cook on both sides. Press the corners of the paratha using a spatula and cook it for 30 seconds.
• Keep flipping and cooking (without applying oil) till light brown spots appear on both sides. Transfer the paratha to a plate and make all parathas with same process.
• Serve hot parathas with curd or tea.

Tips:

• Don’t make the dough too soft, else the parathas will become hard.

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MOONG DAL PARATHA RECIPE

Another healthy version of parathas; moong dal paratha. The tangy taste of mango powder and sweetness of sugar makes delicious sweet and sour parathas. A fulfilling breakfast and perfect way to serve some healthy lentils on your child’s plate.

Preparation Time: 45 minutes

Cooking Time: 20 minutes

Servings: makes 5 – 6 parathas (depending upon size)

Ingredients:

• 1.5 cups wheat flour
• 1 tsp salt
• 1 tbsp oil
• 3/4  cup yellow split (moong) dal
• 2 tsp ginger (finely chopped)
• 1 tsp green chillies (finely chopped)
• 1/4 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp garam masala powder
• 2 tsp dry mango powder
• 1/2 tsp sugar
• 2 tbsp coriander leaves (finely chopped)
• Salt to taste

Preparation Instructions:

• Soak the dal for 30 minutes in a bowl.
• Meanwhile, take wheat flour, salt and oil in a bowl and knead it into a soft dough. Cover the dough with a clean cloth and keep it aside.
• When dal is soaked, pressure cook the dal for a whistle. The dal should be soft but grainy. Drain the water and let the dal cool.
• Take cooked dal in a bowl and mix ginger, green chillies, turmeric powder, coriander powder, cumin powder, garam masala powder, dry mango powder, sugar, coriander leaves and salt (don’t forget some salt is added to flour also).
• Mix all ingredients well and slightly mash the dal. Divide the dal mixture in 6 balls of equal size.
• Take the dough and divide it into 6 balls of equal size. Now, you have six dough balls and six dal mixture balls.
• Take a dough ball and make a pattie. Apply dry flour on both sides and roll it into a small roti. Place the dal mixture ball in centre of the roti and fold the roti from all sides covering the ball. Seal it at the top forming a ball.
• Now, again press the stuffed ball into a pattie and apply some dry flour on both sides. Gently roll the pattie into a thick roti (not very thick) with a rolling pin.
• Heat a tawa and place the roti over it. Cook for 30 seconds, flip, apply 1 tsp oil and cook for 30 seconds.
• Flip again, apply oil on other side and cook for 30 seconds. Press the corners of the paratha with stapula to cook it nicely.
• When light brown spots began to appear on the paratha, take it off from the tawa. Make all the parathas in the same way.
• Serve hot with curd, pickle or any gravy.

Tips:

• Avoid green chillies if you are making parathas for kids.
• Cook the parathas on medium heat for crispy parathas.

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CHANA DAL PARATHA RECIPE

Parathas are a common Indian breakfast. Adding different ingredients to parathas to change their flavour is a practice of every mother. Sometimes aloo stuffing, sometimes simple carom seeds parathas; variations make different breakfasts. Here is a recipe of healthy chana dal paratha, which will help you serve something different on the breakfast plate.

Preparation Time: 20 minutes

Cooking Time: 20 minutes

Servings: makes 6 parathas

Ingredients:

• 1.5 cups whole wheat flour (for dough)
• 1/2 cup wheat flour (for dusting)
• 1 tbsp oil
• 1 tsp salt
• 1 cup chana dal (soaked in water for 2 hours)
• 1 onion (finely chopped)
• 2 tbsp coriander leaves (finely chopped)
• 1 green chilli (finely chopped)
• 1/2 tsp garam masala powder
• 1/2 tsp dry mango powder
• Salt according to taste
• Oil (for shallow frying)

Preparation Instructions:

• Pressure cook soaked chana dal with 1/2 cup water for 1 whistle. You can knead the dough till dal is cooking.
• Take 1.5 cups wheat flour, a tsp salt and 1 tbsp oil in a big bowl. Add some water and knead it into a soft dough. Cover the dough with a clean cloth and keep it aside till we make stuffing.
• When all the pressure releases, drain off the water from the dal. Take boiled chana dal, onions, coriander leaves, chillies, garam masala, dry mango powder and salt in a bowl. Mix all ingredients well to make stuffing.
• Now, divide the stuffing into 6 equal parts and the dough also in six equal balls.
• Take a dough ball, cover it with dry flour and roll it into a small roti. Place a part of the filling in the centre of the roti and wrap the stuffing ball to form a ball. Seal it well. Apply some dry flour, flatten the ball into a pattie and gently roll it into a roti of around 6-inch diameter.
• Heat a tawa and place the roti over it. When bubbles become to appear, flip it, apply oil and cook for 30 seconds. Again flip, apply oil and cook for 30 seconds.
• Repeat flip and cook (without applying oil) till light brown spots appear on both sides of the paratha. Take out the paratha on a plate and make all parathas in the similar way.
• Serve hot chana dal paratha with raita, butter or pickle as a healthy breakfast.

Tips:

• Add salt in proportion in both dough and stuffing.
• Do not apply pressure while rolling the stuffed pattie as the stuffing may come out.

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SWEET PARATHA RECIPE

This is kids’ favourite. They love to eat sweet paratha. Whenever they are not willing to eat anything, just make sweet paratha and they will love it. Not only kids, even you will love this as a breakfast with a glass of milk or as a snack. Get the complete recipe.

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Servings: makes 8 parathas

Ingredients:

• 1.5 cups wheat flour (for dough)
• 1/2 cup wheat flour (for dusting)
• 1/2 cup sugar (fine granules)
• Oil (for shallow frying)

Preparation Instructions:

• Take 1.5 cups wheat flour in a bowl and knead it into a soft dough using water. Cover the dough with a cotton cloth and keep it aside for 10 minutes.
• After 10 minutes, divide the dough into 8 equal parts and make balls with them.
• Take a ball, press it into a pattie, apply dry flour and roll it into a small roti. Place 1/2 tbsp sugar in the centre of the roti and fold the edges to seal the sugar inside. Close it properly.
• Again apply some dry flour and roll the sugar-filled ball into a round roti of around 6-inch diameter.
• Heat a tawa and place the roti over it. Flip it after 30 seconds and apply oil. Again flip it after 30 seconds and apply oil on other side.
• Cook while flipping and when light brown spots began to appear on both sides, take out the paratha from the tawa.
• Make all the parathas in the similar way. Serve hot with rabri or a glass of milk.

Tips:

• Eat the parathas when hot, the sugar will solidify when the paratha will cool and not taste good.
• The sugar granules must be fine or you can powder the sugar.
• Replace the sugar powder with jaggery powder and enjoy a different taste.

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KULCHA RECIPE

Kulcha is a popular Indian flat-bread of Punjab. It is commonly served with spicy chole. Amritsari kulche-chole are a famous dish of Punjab. You will also find it as a popular street food in the state. Here is the recipe of Kulcha which you can have as a sunday breakfast.

Preparation Time: 2 hours 10 minutes

Cooking Time: 20 minutes

Servings: makes 6 kulchas

Ingredients:

• 1.5 cups all purpose flour (maida) (for dough)
• 1/2 cup all purpose flour (maida) (for dusting)
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• Water (for kneading)
• 1 tsp sugar
• 1 tsp salt
• 2 tbsp ghee
• 1 tbsp nigella seeds (kalunji)
• Oil or butter (for shallow frying)

Preparation Instructions:

• Mix 1.5 cups maida, baking soda, baking powder, salt, sugar and a tbsp ghee in a bowl. Mix well to avoid lumps. Add curd and  mix again.
• Add water in small quantity and knead the above mixture into a soft dough. Cover the dough with a clean and wet cloth and let it ferment for 2 hours.
• After 2 hours, divide the dough into small balls. Press the dough ball into a pattie and sprinkle some nigella seeds on the pattie evenly.
• Apply some dry flour and roll the kulcha into a small-sized roti. Meanwhile, heat the tawa over medium flame.
• Place kulcha over the tawa and cook for 30 seconds. Flip it, apply oil and cook. Again flip it, apply oil on other side and cook.
• Flip and cook (without applying oil) till golden spots appear on both sides. make all kulchas in the similar way.
• Serve kulchas hot or cold (as per your liking) with spicy chole.

Tips:

• You can replace the nigella seeds with finely chopped coriander leaves or dried fenugreek leaves.

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COOKED BASMATI RICE | PLAIN RICE RECIPE

Rice is a major dish of Indian cuisine. They are healthy, tasty and fulfilling. They are cooked in various styles to make delicious fried rice, biryani and Kheer. The most common way of cooking rice plain rice, which can be served with any gravy or dal. Here is the step-by-step recipe of making plain rice.

Preparation Time:  15 minutes

Cooking Time: 15 minutes

Servings: 2

Ingredients:

• 1 cup Basmati rice or any other rice

• 2 cups water (Different type of rice require different amount of water, so you can do a test how much water is required for your rice.)

• 1/2 tsp salt (optional)

• 1 tsp ghee (optional)

Preparation Instructions:

• Take the rice in a bowl and wash them gently by changing water 3-4 times (till the water appears clear.)

• Pour clean water in the rice and let them soak in water for 15 minutes.

• After 15 minutes, drain the rice. Put them into a saucepan, add 2 cups water, oil and salt. Bring to a boil and then cook on low flame for 15 minutes (or till the water evaporates) with a slightly open lid.

Tips:

• Keep checking in between if the rice are cooked.

• The size of rice increases on cooking so select the saucepan accordingly.

• Don’t cover the lid completely as the water will boil and come out.

• Instead of cooking the rice in saucepan, you can pressure cook them for 1 whistle on low flame.

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JEERA RICE RECIPE

Jeera rice is a simple dish flavored with cumin seeds (jeera). You can eat them with any vegetable or gravy or as it is with some curd. Although, bay leaf, black cardamom and cinnamon stick are optional, but adding them will give a nice taste and magical aroma to the rice. Try the recipe today.

Preparation Time: 15 minutes

Cooking Time: 15 minutes

Servings: 2

Ingredients:

• 1.5 cups Basmati rice

• 1.5 tbsp ghee

• 2 tsp cumin seeds

• 1 bay leaf (dried) (optional)

• 1 black cardamom (optional)

• 1-inch cinnamon stick (optional)

• 1/2 tsp salt (optional)

• 3 cups water

Preparation Instructions:

• Wash rice gently and thoroughly and soak them in clean water for 15 minutes. After 15 minutes, drain the rice.

• Heat ghee in a pan or pressure cook (whichever way you want to cook the rice).

• Add cumin seeds, bay leaf (if using), cardamom (if using) and cinnamon (if using). When cumin seeds crackle, add rice and salt.

• Mix the rice well with ghee and add three cups water. Cover the lid if you are using a pressure cooker and cook for 1 whistle on low flame. Otherwise, cover the saucepan with a lid (slightly open) and cook for 15 minutes on low flame.

• Serve hot rice with any of your favourite dish.

Tips:

• When you can see holes on the surface and water get absorbed completely, the rice are cooked.

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TOMATO RICE RECIPE

These yummy tomato rice will become favourite dish of your kids. They are simple to make and taste great with plain curd or raita. A tasty and healthy lunch-box recipe. You can add different vegetables to the rice for variation. Try this easy, step-by-step recipe today.

Preparation Time: 30 minutes (including time for cooking rice)

Cooking Time: 15 minutes

Servings: 2

Ingredients:

• 1 cup rice

• 2 tbsp oil

• 1 tsp mustard seeds

• 2-3 curry leaves

• 1 big onion (sliced)

• 3 big tomatoes (cut into cubes)

• 1 green chilli (finely chopped)

• 1 tsp ginger paste

• 1/4 tsp turmeric powder

• 1/2 tsp red chilli powder

• Salt as per taste

• 2 tbsp coriander leaves (finely chopped)

Preparation Instructions:

• Pressure cook rice (click here for the method of cooking plain rice). When cooked, spread them on a plate and sprinkle 1 tbsp oil on them so that they don’t become sticky.

• Heat oil in a pan and crackle mustard seeds, add curry leaves and onion and saute till onions become translucent.

• Now, add tomatoes, chillies, ginger paste, turmeric powder, red chilli powder and salt. Cook till tomatoes become soft.

• Turn the stove to low flame and add cooked rice to the tomato mixture. Mix well without breaking the rice.

• Turn off the flame, take a taste test and garnish with chopped coriander leaves.

Tips:

• You can add some fried cashews to the rice.

• You can also add half of the coriander leaves while mixing the rice and save half for garnishing.

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CAULIFLOWER RICE RECIPE

Cauliflower makes many delicious dishes from cauliflower pakoda, manchurian to simple aloo gobi sabji or gobi paratha. Try this one, cauliflower rice and you will love it. The taste of cauliflower and peas with minimum spices mixed well in Rice will make a delicious Sunday lunch. Get the easy recipe here.

Preparation Time: 30 minutes (including cooking time of rice)

Cooking Time: 20 minutes

Servings: 2

Ingredients:

• 1 cup rice

• 1/2 cup cauliflower (cut into medium-sized florets)

• 1/2 cup peas

• 2 green chillies (slit into half lengthwise)

• 2 tbsp oil

• 1 tsp mustard seeds

• 4-5 cashews (broken into two pieces)

• A pinch of turmeric powder

• Salt according to taste

• 1 lemon

• 1 tsp coriander leaves (finely chopped)

Preparation Instructions:

• Pressure cook rice and spread them on a plate. Put 1 tbsp oil over the rice and mix well so that the rice grains do not stick to each other.

• While rice are cooking, heat water till it become hot, add a little salt and turmeric powder. Immerse the cauliflower florets into hot water for 10 minutes, drain the water and keep the cauliflowers aside.

• Heat oil in a pan, crackle mustard seeds, cashew nuts and green chilies. Add peas, cauliflower, salt, turmeric powder and 1/2 cup water. Mix well and cook covered for 5 minutes on medium flame.

• After 5 minutes, cook the cauliflower without lid to evaporate the water completely. When cauliflowers become dry, turn off the stove.

• Now, add rice, lemon juice and mix well. Garnish with coriander leaves and enjoy as it is or with any spicy gravy.

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CAPSICUM RICE RECIPE

Capsicum tastes great. Add it to sandwich filling, noodles or maggi, it changes the taste of the dish. This recipe is easy and a good variation of including rice in your diet. The roasted spice powder will make the dish tasty. Use green, red and yellow capsicum for a colorful dish. Do try it for a quick lunch or dinner.

Preparation Time: 30 minutes (including rice cooking time)

Cooking Time: 20 minutes

Servings: 2

Ingredients:

• 1 cup rice

• 2 tbsp oil

• 1 tsp mustard seeds

• 2 onions (finely chopped)

• 1 tomato (finely chopped)

• 1 capsicum (cut into small pieces)

• Salt according to taste

• 1 tbsp fresh coriander leaves (finely chopped)

For Spice Powder

• 1 tsp oil

• 4 red chillies

• 1 tsp coriander seeds

• 4 cloves

• 2 black cardamoms

• 1 inch cinnamon piece

• 1/2 tsp fennel seeds

• 1 tbsp coconut (grated)

Preparation Instructions:

• Pressure cook the rice and after cooking, spread them on a plate and mix 1 tbsp oil to avoid sticking.

• Heat 1 tsp oil and roast all the ingredients under “Spice Powder” section. Cool them and coarsely grind them to make spice powder.

• Heat 1 tbsp oil in a pan, crackle mustard seeds, add onions and fry till onions become translucent.

• Add capsicums, tomatoes and fry them on medium flame till capsicums are 3/4th cooked. Turn off the flame and let it cool.

• Now, add cooked rice, spice powder, salt and mix well.

• Garnish with coriander leaves and serve with raita or plain curd.

Tips:

• Adjust spices according to your taste.

• You can also add some fried cashews the rice at the end.

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BRINJAL RICE RECIPE

Brinjal rice recipe is as good as the famous baigan ka bharta. The taste of brinjal combines with aromatic spices and rice making a perfect dish. Just try this out and you will definitely love this quick, easy and tasty dish.

Preparation Time: 30 minutes (including rice cooking time)

Cooking Time: 20 minutes

Servings: 2

Ingredients:

•     1 cup rice

•     2 tbsp cooking oil

•     2 medium-size brinjals

•     1 big onion

•     1 cup green peas

•     2 tbsp coriander leaves (finely chopped)

•     1/2 tsp turmeric powder

•     Salt according to taste

For Spice Powder

• 1 tsp oil

• 1.5 tsp Coriander seeds

• 4 red chillies

• 2 cloves

• 1 black cardamom

• 1/2 inch cinnamon stick

• 1/2 tsp fennel seeds

• 1/2 tsp khas-khas

• 1 tsp dry coconut powder

Preparation Instructions:

• Pressure cook the rice. When cooked, spread them on a plate, add 1 tbsp oil to the rice and mix well so that the rice doesn’t stick.

• Till rice are cooking, heat 1 tsp oil in a pan and roast the ingredients under “Spice powder” section. Let the ingredients cool and grind them to powder.

• Boil the peas and slice the brinjal and onions lengthwise.

• Heat oil in a wok, add onions, fry them for 3-4 minutes, add brinjal and cook them covered for 8 minutes. Add boiled peas.

• Now, add spice powder, turmeric powder and salt to the vegetables and mix well.

• Add cooked rice and mix well. Turn off the stove and garnish with fresh coriander leaves.

• Serve as it is with raita or with any gravy.

Tips:

•     Do not overcook the brinjal otherwise they will become mashy.

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