2 cups wheat flour
1 tbsp oil
Salt to taste
Combine the wheat flour, salt , oil with enough water and knead into a soft and smooth dough.
Keep aside under a wet muslin for 30 minutes.
Onion Parathas
1 cup onions, finely chopped
2 green chilly, finely chopped
1 small bunch coriander leaves, chopped
Few mint leaves, chopped
Salt to taste
Mix salt with onions and leave for 10 minutes.
Mix well and squeeze out the excess water .
Add chillies, coriander and mint and mix well.
Paneer Parathas
1 cup grated paneer
2 green chilly, finely chopped
Coriander leaves, chopped
Mint leaves, chopped (optional )
1/2 onion, finely chopped
Pinch garam masala
Salt to taste
Mix all the ingredients and prepare a stuffing.
Chaawal ka Paratha
1 cup rice, cooked
1/2 tsp red chilly powder
1/4 tsp dry mango powder
Coriander leaves
Mint leaves ( optional )
Onion ( optional )
Salt to taste
Mix all the ingredients very well and mash the rice lightly.
Papad ke Parathe
3-4 roasted papads
1/4 tsp red chilly powder
Coriander leaves
1/2 onion, finely chopped
Pinch of salt.
Crush the roasted papads with hands.they should be well crushed.
Add all the ingredients and mix well.
Stuffing a paratha
Pinch out a small ball from the dough.
Roll out into a circle.
Place some stuffing in the centre of the circle.
Bring together all sides in the centre and seal tightly.
Dust with dry flour.
Roll out again to the desired thickness.
Cook on a hot gridle, using little oil, until both sides are golden brown.
Notes
Make sure there is no moisture in the stuffing.
After rolling into the first circle, sprinkle some dry flour and then place the stuffing, sprinkle some dry flour again on top of the stuffing, this shall absorb any unseen moisture too, thus helping in better rolling.
Parathas taste best if they are cooked in pure ghee.
For a lighter version of Parathas, cook them completely, do not use any oil or ghee, once cooked remove from fire and apply ghee or butter.
Serve them with a variety of pickles, chutneys. curd and papads else enjoy them as it is.