Spring Onion Paratha | Scallion Flatbread

Do you believe challenges makes us more strong, wise? It doesn’t matter what kind of challenges we have to face and how we resolve, it only help us to grow as a person.  Talking about challenges, we do face the same in our kitchen don’t we? Remember my Spring Onion and Peas Soup that I made to finish off the scallion bunches I had along with my few more trials.  In between thanks to the people whom tried that soup and wrote back to saying they loved it (oh ya am showing off). Coming back to my story, just finish that batch and DH got me another 2 bunches of spring onion!!  I did try/experiment new dishes and one of them was these spring onion parathas.  I was just thinking what to do with scallion before they wilt and got the idea of making paratha.

Few of you asked me how to make square paratha, though I have mention before in  my plain paratha post how to do it but here the pictorial description of how to make square paratha for you.   Well I didn’t get the perfect square shape this time thanks to the clicking (that’s our scapegoat for blaming today) but normally I do make decent squares.  There was a time I used to make only triangle parathas cause that’s what my mother use to do I don’t remember I ever saw her making square parathas.  But my MIL likes only square ones and she asks me to make it that way, now I make normally square one’s as I personally find making perfect square is much easy then making a perfect triangle, how complicated a paratha can get!  Anyways the bottom line is I am so glad that I did experiment and made these parata, it turn out to be so soft, delicious with mild flavour of spring onion, if you want strong flavour then you can add little more of chopped spring onion.

Ingredients: [Makes 8-9 Parathas]
Wheat Flour - 2 cups
Spring Onion/Scallion - 1 bunch [ only green part] or 3/4 Cup chopped
Green Chillies - 2
Carom Seeds/Ajwain - 1 tsp
Salt - to taste
Oil/Ghee - 1 tbsp + for brushing paratha
Water - To knead

Method:
1.  Wash and finely chop spring onion  and green chillies.
2. In a wide bowl or plate place flour, spring onion, green chillies, carom seeds, salt and 1 tbsp of oil.  Mix everything well and rub between palm to get sand like texture.  Make a well in the center add water in small quantity and make a smooth, pitiable dough, cover with a wet cloth and keep aside for 20 minutes.

2. Divide the dough into equal portion of 8-9 balls.  Take one piece at a time and roll into thin circle like we do for roti.

3.  Apply little oil all over and sprinkle little flour.  Fold top part one third of roti and then bottom part one third, so we made 2 folds here.  Apply little over on the folded part.

4. Now fold right side followed by left side, and here we did another 2 folds.  So in total we folded it 4 times.  After each fold apply oil and sprinkle little flour to take flaky parathas.

5. Dust in flour as required and roll into 8-9 inches of square.  Meanwhile heat  a pan/tawa or griller and place this rolled paratha and cook on medium heat until you see it starts to change colour and little bubbles starts to form, flip it apply oil or ghee all over the paratha.  Now flip again to another side and apply ghee or oil.  Cook until both sides are golden brown, flip in intervals to prevent burning. 


Have with any curry or raita, I made black chickpeas curry. 

Have a nice day ~~

Chawal Aloo Paratha w Bondi Raita - Leftover Magic

I didn't had much in my pantry except little leftover rice, some mashed potato. After lot of thinking I endup with Chawal Aloo paratha and it did tasted good with Boondi Raita as I used fresh sweet curd. Best way to use leftovers what say?

Festive Food: Raksha Bandhan Event last date for entry is 16th Aug 09 so send you entry soon.
Also can you guys give me some suggestion for Birthday get together dinner menu? Indian food, simple and fast to prepare?

For Paratha
Serving : 8 medium size parathas

Ingredients:

Cooked Rice - 1/4 cup
Boiled Potato - 3 tbs [ mashed]
Wheat Flour - 1/2 cup
Redchilli Powder - 1tsp
Turmeric - 1/2 tsp
Salt - to taste
Oil -
Water

Method:

1. Mix all the ingredients except oil and make dough. Do not use too much of water, keep it to minimum. [Refrigerated rice works just fine]

2. Make medium size balls, roll and cook in hot tava both sides, apply oil/butter or ghee. [Do not keep the dough for long it will become very sticky..make paratha immediately]

Bondi Raita
Serving : 1cup

Ingredients:

Curd/Yoghurt - 1Cup [ beaten]
Bondi - 2 tsp
Redchilli powder - 1/2 tsp
Cumin Powder - 1/4 tsp
Salt - 1/4 tsp
Water - if required.

Method:

1. Mix all the ingredients, add water if required. Garnish with bondi, chilli and cumin powder. Serve immediately.
Note: Add bondi just before serving raita or it will become soggy.

Besan Puri & Mint Chutney

The other day I was alone at home enjoying myself, sofa and tv when the clock tick 7.30pm! Oh dear time to make dinner as everyone will be coming back from their ventures to disturb me, my sofa and tv mood :) I was really not in a mood to cook anything but something simple, easy and FAST! After lot of thinking I decided to make Besan Puri, my mom use to make these for our lunch box during school days. Most of my classmates use to bring besan pori as lunch box too and we use to have fun sharing, eating! Ahh good old school days.

Whenever I use to visit my friends place they will make this for me and I use eat lovely, hot besan puri happily. I started my own version of besan puri very long back but that was not really my mom’s type. I use to make besan puri for my other sis, whom always asked me to cook whenever she wanted to eat besan puri or besan gatta and now she is pro in both the dishes and makes better than me!!

Some time back when I went to Chennai I stayed at my sis place for 1week and daily she use to make different dishes or whatever I wish for ..hehe. One day she made besan pori and taught me the proper way of making it.(that’s why I said I have this sisterly feeling towards Vani cause she is just like my sisters …always pampering ) And ya my Jiju will also prepare dishes for me :).

Ingredients:

Beasan/ Gramdal flour - ½ cup

Saunf - 1/2tps (a must for this dish)

Redchill powder - 1tps

Salt to taste

Oil - 4-5 tbs to mix filling

Oil - for making parathas

Flour - 1cup

Water

Method:

1. Mix besa, saunf, chilli powder, salt and oil together well. Rub the besan mix between palms to make it fine powder.

2. Use 2-3tbs of water only if required, I didn’t use any water for the filling mix.

3. Make dough from flour and water as for any paratha we make.

4. Make small balls of dough, make a cup shape from the balls and fill 1tbs of besan mix in that, seal it and roll them into thin roti.

5. Heat a tawa or griller and cook the roti both side until golden brown apply oil/ghee.

6. Hot, Spicy besan puri is ready to eat.

7. Server with curd, pickle, any vegetable, curry, chutney or with tea.

Closer Look...

I have made Pudina/Mint chutney and here is the recipe.

Aloo Paratha Recipe

When Nupar announced the theme for July is Less is More I was pity excited, the more exciting part is the Logo of the event which looks so warm, fresh and wonderful. At least for the sake of the logo I had to participate in the event.

If there is nothing at home or one doesn’t feel like cooking much and still want something good to eat then I guess the answer is Aloo Paratha and that’s what we did. As Srivalli has freshly done the roundup of Roti Mela (an amazing round one must say), I quickly browse through the blogs of various people for aloo paratha and found one simple yet very nice recipe. I have few version of making aloo paratha and Anitha’s was similar to what I had in my mind.

Yummy aloo parathas are ready



Ingredients:

For Dough
Wheat Flour - 2 Cups
Salt - 1/2 tsp
Oil - 2 tsp
Water - To knead
Oil/Ghee- For Frying

For Stuffing
Potato - 3 large
Green Chilli - 2-3
Coriander Leaves - 2 tbsp chopped
Cumin Powder - 1/2 tsp [optional]
Garam Masala - 1/2 tsp
Salt - To Taste

Method:
1. In a large bowl or plate take flour add salt, oil and mix well. Add water in small quantity and prepare a soft dough.  Keep aside for 15 minutes or until required.

2. For Stuffing boil potato peel and mash it well.  Finely chop chilli, coriander leaves and add with mashed potato along with cumin and garam masala powder, salt and mix well.  Divide potato masala in equal portion of 6-7 and make it into smooth ball.

3. Divide dough in to small portion of 6-7 and make a smooth ball, flatten it and roll into 3" roll, add one potato masala ball and bring all the edges of roti together to seal dough properly.

4. Flatten it again carefully, dust with little flour and roll gently into medium size paratha.  Repeat same for rest of dough.

5. Heat a tawa or griller and add paratha and cook until bubble appears around 1-2 minutes and flip the paratha.  Apply  1-2 tsp of oil or ghee all over paratha and flip again to apply oil/ghee on another side.  Cook until both sides is golden brown.   Repeat same for rest.

Serve hot with curd, pickle or any side dish of choice.

Chawal ki Roti | Leftover Magic

I have made something gud after a while (exactly after the gobi paratha :-)). I was totally busy with work including on weekends :-(....no rest for long time now feeling so tried and looking forward to the weekend which going to hectic again I know. Coming back to the post, y'day night I have made Chawal ki roti. Preparation is very simple and result is tasty paratas.  The recipe is call Chawal ki Roti cause it made with rice and flour. It's a Rajastani recipe and generally the roti is made with leftover rice. Here is the recipe goes...

Gobi Paratha

Ok, after creating the blog it was time to cook something. So I zero down to make Gobi Paratha with curd raitha after so much brainstorming for what to cook!

Here is the recipe which is pity simple...special mention to my nephew Kedar who helped me during the process including taking pictures. As this is my first recipe to blog it, please excuse if the steps are not in details or clear.

Ingredients:

For Stuffing:

Gobi - 1 full or 1/2 flower (depending on number of person eating)
Red chill power - 2tps
Tumeric - 1/4tps
Coriander powder - 1 tps
Garam masala powder - 1tps
Salt - to taste
Sunf - 1/2tps
Oil - 1 or 2 tps

For Dough:

Atta -
salt - 1tps (be careful as we already added salt in the gobi mixture too)
water -
oil -

For Raitha:

Curd - 1/2 cup
Jeera powder - 1tps
salt - to taste

Procedure:

Boil the gobi in water for 10mins for cleaning and to kill any worm.


Grate the gobi or use food processor for shredding and keep aside.

In the pan add oil, sunf, shredded gobi and fry for 2-3mins

Now added all powder masalas, salt and fix well.

Cook for 4-5 mins until the masala is cooked properly. Replace the gobi masala in a bowl and let it cool.








Make the dough mixing atta, salt and water. Make small ball of atta and stuff the gobi masala in it.









Roll it to small paratha and cook in tawa both the sides until golden brown apply oil/ghee/butter.







Gobi paratha is ready.









Now time to make curd raitha. My nephew helped me to do this while I was making the parathas, I have just given him instruction how to make.

Beat the curd added salt and jeera powder and mix. Curd raitha is ready.








Hot parathas and raitha is serve to eat along with mango