Make Our Delicious Paratha Recipes.😋

Tangy Mushroom Paratha

Servings - 2 - 3

INGREDIENTS

Wheat flour - 250 grams
All purpose flour - 100 grams
Salt - 1 teaspoon
Carom seeds - 1/2 teaspoon
Ghee - 2 tablespoons
Water - 200 milliliters
Mushrooms - 130 grams
Paneer - 150 grams
Onions - 100 grams
Green chili - 1 1/2 tablespoons
Ginger - 2 tablespoons
Coriander - 2 tablespoons
Salt - 1 teaspoon
Red chili - 1 teaspoon
Chaat masala - 2 teaspoons
Pomegranate powder - 2 teaspoons
Black pepper - 1/2 teaspoon
Oil - 1 tablespoon
Ghee - for brushing

PREPARATION
1. In a mixing bowl, add 250 grams wheat flour, 100 grams all purpose flour, 1 teaspoon salt, 1/2 teaspoon carom seeds, 2 tablespoons ghee and mix it well.
2. Add 200 milliliters water and knead it into a smooth soft dough.
3. Rest the dough for 20 minutes.
4. In a another mixing bowl, add 130 grams mushrooms, 150 grams paneer, 100 grams onions, 1 1/2 tablespoons green chili, 2 tablespoons ginger, 2 tablespoons coriander, 1 teaspoon salt, 1 teaspoon red chili, 2 teaspoons chaat masala, 2 teaspoons pomegranate powder, 1/2 teaspoon black pepper and mix it well.
5. Keep aside.
6. Add 1 tablespoon oil on dough and tuck the dough well.
7. Take a ball from dough and flatten it with the help of a rolling pin.
8. Add the prepared mushroom paneer mixture in it.
9. Seal it properly and make a ball of it.
10. Flatten it with the help of a rolling pin.
11. Place it on a hot tawa and cook on moderate for 2 - 3 minutes.
12. Flip it gently.
13. Brush it with ghee.
14. Flip it again.
15. Brush the other side too.
16. Cook until it turns golden brown in color from both sides.
17. Remove it from heat.
18. Serve hot with curd, butter or pickle.

Tomato Paratha With Instant Jimikand Pickle

Servings - 2 - 3

INGREDIENTS
(For Instant Jimikand Pickle)

Oil - for frying
Elephant foot yam - 435 grams
Sugarcane vinegar - 130 milliliters
Jaggery - 150 grams
Oil - 50 milliliters
Carom seeds - 1/4 teaspoon
Asafoetida - 1/4 teaspoon
Garlic - 1 tablespoon
Ginger - 1 tablespoon
Salt - 1 teaspoon
Black salt - 1 teaspoon
Red chili - 2 teaspoons
Coriander powder - 1 teaspoon

(For Tomato Paratha)
Oil - 2 teaspoons
Cumin - 1/2 teaspoon
Tomato - 450 grams
Salt - 1 teaspoon
Red chili - 1 teaspoon
Coriander powder - 1 teaspoon
Wheat flour - 350 grams
Oil -
Ghee - for brushing

PREPARATION
(For Jimikand Pickle)
1. Heat sufficient oil in a heavy skillet, add 435 grams elephant foot yam and deep fry these until golden brown and crispy.
2. Remove it from heat and drain it on an absorbent paper. Keep aside.
3. Take a deep pan, add 130 milliliters sugarcane vinegar, 150 grams jaggery and stir continuously until the jaggery is fully dissolved.
4. Bring it to a boil. Remove it from heat and keep aside.
5. Heat 50 milliliters oil in a skillet, add 1/4 teaspoon carom seeds, 1/4 teaspoon asafoetida, 1 tablespoon garlic, 1 tablespoon ginger and stir for 1 - 2 minutes.
6. Add 1 teaspoon salt, 1 teaspoon black salt, 2 teaspoons red chili, 1 teaspoon coriander powder and mix it well.
7. Then, add the prepared syrup and mix it again.
8. Bring it to a boil.
9. Now, add the fried elephant foot yam and mix it well.
10. Cook for 8 - 10 minutes on medium heat.
11. Remove it from heat and keep aside.

(For Tomato Paratha)
1. Heat 2 teaspoons oil in a skillet, add 1/2 teaspoon cumin and stir well.
2. Then, add 450 grams tomato and mix it well.
3. Cook for 3 - 5 minutes on medium heat.
4. Add 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon coriander powder and mix it well.
5. Cook for 5 - 7 minutes on medium heat or until it turns soft and pulpy.
6. Remove it from heat.
7. In a mixing bowl, add 350 grams wheat flour, cooked tomatoes and knead it into a smooth soft dough.
8. Rest the dough for 15 - 20 minutes.
9. Add some oil and tuck the dough well.
10. Take a ball fro dough and dust it with flour.
11. Flatten it with the help of a rolling pin.
12. 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.
13. Turn it and again pour ghee on other side. Cook on low heat till golden brown.
14. Serve hot with instant jimikand pickle.