Enjoy Our Delicious Paratha Recipes.😋

Methi Lachha Paratha

Servings - 2 - 3

INGREDIENTS
Wheat flour - 200 grams
All purpose flour - 200 grams
Oil - 20 milliliters
Salt - 1 teaspoon
Garlic paste - 1 tablespoon
Water - 250 milliliters
Oil - 20 milliliters
Garlic - 1 tablespoon
Red chili - 1/2 teaspoon
Cumin powder - 1/2 teaspoon
Fenugreek - 150 grams
Salt - 1/2 teaspoon
Butter - for brushing
PREPARATION
1. In a mixing bowl, add 200 grams wheat flour, 200 grams all purpose flour, 20 milliliters oil, 1 teaspoon salt, 1 tablespoon garlic paste and mix it well.
2. Add 250 milliliters water and knead it into a smooth soft dough.
3. Rest the dough for 30 minutes.
4. Heat 20 milliliters oil in a pan, add 1 tablespoon garlic and stir well.
5. Add 1/2 teaspoon red chili, 1/2 teaspoon cumin powder and stir again.
6. Then, add 150 grams fenugreek and mix it well.
7. Cook for 5 - 7 minutes on medium heat.
8. Add 1/2 teaspoon salt and mix it well.
9. Remove it from heat and keep aside.
10. Take a ball from dough and flatten it with the help of a rolling pin.
11. Add the prepared fenugreek mixture on it.
12. Flip the chapati from both sides and roll it into a cylindrical shape. (See Video)
13. Cut it into three pieces.
14. Place the dough pieces on top of the another dough pieces and flatten it with the help of your fingers.
15. Then, flatten it properly with the help of a rolling pin.
16. Place it on a hot tawa and cook on moderate heat for 2 - 3 minutes.
17. Flip it gently.
18. Brush it with butter.
19. Flip it again and brush the other side too.
20. Cook until it turns golden brown in color.
21. Remove it from heat.
22. Serve hot with curd.

Palak Aloo Paratha

Servings - 2 - 3

INGREDIENTSWater - 1.5 litres
Spinach - 280 grams
Wheat flour - 400 grams
Salt - 1/2 teaspoon
Water - 100 milliliters
Boiled mashed potatoes - 800 grams
Onions - 120 grams
Coriander - 10 grams
Green chili - 1 tablespoon
Salt - 1 teaspoon
Carom seeds - 1/4 teaspoon
Red chili - 1 teaspoon
Cumin powder - 1 teaspoon
Coriander powder - 1 teaspoon
Dry mango powder - 1 teaspoon
Ghee - for brushing

PREPARATION
1. Take a heavy skillet, add 1.5 litres and bring it to a boil.
2. Add 280 grams spinach and mix it well.
3. Boil for 3 - 5 minutes on medium heat.
4. Remove it from heat and transfer this into a blender and blend it into a puree.
5. In a mixing bowl, add 400 grams wheat flour, blended puree, 1/2 teaspoon salt and mix it well.
6. Add 100 milliliters water and knead it into a smooth soft dough.
7. Rest the dough for 20 minutes.
8. In a mixing bowl, add 800 grams boiled mashed potatoes, 120 grams onions, 10 grams coriander, 1 tablespoon green chili, 1 teaspoon salt, 1/4 teaspoon carom seeds, 1 teaspoon red chili, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon dry mango powder and mix it well.
9. Take a medium size ball from the dough. (see video)
10. Roll the ball into small circle.
11. Place few tablespoons of the stuffing on the dough circle. Seal the edges completely so that the stuffing does not come out.
12. Flatten the dough circle, roll them with a roller to approximately six-inch diameter. This is now called a paratha.
13. Heat a skillet, place paratha on it and cook on moderate heat for three minutes. Turn it and pour ghee over it, spread it on paratha and shallow fry over low heat.
14. Turn it and again pour ghee on other side. Cook on low heat till golden brown.
15. Serve hot with curd.