Category Archives: Paratha Recipe

Avarekalu Akki Rotti


Avarekalu  Akki Rotti is one of the famous breakfast recipe of Bangloreans. We make lot of dishes out of Avarekalu. Rotti is also among them. It tastes good with coconut chutney or yogurt. But I tried it out with tomato bisi uppinkai. It was really tasty and was a good combination.

avarekalu akki rotti

 

Ingredients:

  1. 1 Cup rice flour
  2. 1 Cup Avarekalu
  3. 2 green chillies crushed
  4. 1 Onion chopped
  5. 2 Tbsp of fresh coriander leaves finely chopped
  6. 2 tbsp. jeera
  7. 4 Tbsp Oil
  8. Salt as per taste

Method

  • Pressure cook the Avarekalu for 2 whistle. Drain all the water and keep aside.
  • Crush the green chillies, jeera and coriander leaves in a mixer and make into paste.
  • Take the rice flour in a bowl add the onion, green chilli paste, Avarekalu and salt.
  • Add water to it bit by bit and make a dough much softer than chapati dough and make small balls
  • Now take a non stick pan or tava apply oil on its surface and take the dough ball start pressing on the tava with the palm and make a circle.( Tips: apply oil to u hand and press so that the dough will not stick)
  • Keep it on the heater with the lid closed so that it will be cooked very well
  • Once you find it is done reverse it and keep for 1 mins
  • Repeat the same process for other dough balls
  • Serve hot with coconut chutney or with any curry

Ingredients

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Veg Paneer Paratha


Veg Paneer Paratha is a paratha made from the vegetables like carrot, beetroot and raddish and stuffed with paneer. Actually I got this idea from my sister so tried it and liked it most. It tastes good with curd or pickle or tomato sauce. Its a healthy and tasty paratha try it!!!!!!!!!!!!!!!!!

veg paneer paratha

Ingredients:

  1. 1 Small cup  Carrot grated
  2. 1 Small  cup beetroot grated
  3. 1 Small cup raddish  grated
  4. 1 Cup Paneer grated
  5. 2 tbsp. Red chilli powder
  6. 1 tbsp. jeera powder
  7. Salt as per taste
  8. Oil for making dough and applying for paratha
  9. 2 Cups Wheat Flour

Method:

Making Dough:

  • Take wheat four in a bowl and add the vegetables like carrot, beetroot and raddish to it. Also add jeera powder, red chilli powder and salt. Mix them well. Add 2 to 3 tbsp. oil. Now by adding bit by bit of water make the dough bit harder than chapati dough as it will become more soft after few mins. Keep it closed for at least  15 mins.

How to proceed:

  • Make small balls of dough of about lemon size.
  • Make it to a circle of about 4 cms diameter.
  • Now place 1 tbsp. of paneer in the center as stuffing and close the sides.
  • Now with wheat flour for dusting make it a circle of about 10 cms diameter with rolling pin.
  • Put it on tava and cook it both sides by applying oil.
  • Repeat the same process for the rest
  • Serve hot.

 

 

Sweet Corn Paratha


Sweet corn stuffed paratha is delicious  paratha that  kids likes very much. It is usually prepare by crushing corn and some spices are added to make it spicy an delicious. Just we can have it with curd or pickle.

sweet corn parathaIngredients:

For stuffing:

  1. 1 Cup sweet corn kernels boiled
  2. 1 tbsp. red  chilli power
  3. 1/2 tbsp. garam masala
  4. Salt as per taste
  5. 2 tbsp. fresh coriander leaves finely chopped
  6. 1 tbsp. butter/ghee

For Dough:

  1. 2 Cups wheat flour
  2. Salt a pinch
  3.  Oil and for paratha

Method:

For stuffing:

Boil the sweet corn kernels and once they are cooled grind in to paste. Now take a container on heater add ghee/ butter. Once the ghee starts melting add grinded sweet corn and fry it. Add red chilli powder, garam masala, salt  an fresh coriander leaves and fry till the paste becomes thick. Allow it to cool.

For Dough

Take wheat flour in a bowl add salt, oil and with the water knead the dough and make the dough consistency to chapati dough. Keep it closed in a vessel for about 15 to 20 mins.

How to proceed:

Take a small ball of dough and make a circle of 5cms diameter with a rolling pin.Keep the stuffing in the centre and now close all the edges neatly.Now make it circle up to 10 cms diameter with wheat flour for dusting.Put this on a tava for cooking and even apply oil on both sides.Repeat the same process for the rest. Serve hot with butter

 

 

Palak Puri (Spinach Puri)


palak puri

 

Ingredients:

  1. 1 Cup  of Spinach leaves cleaned
  2. 1 Cup of wheat flour
  3. 2 Tbsp of fine coarse semolina
  4. 2 green chillies finely chopped
  5. 1 Tbsp of jeera
  6. Salt as per taste
  7. Oil for frying
  8. A pinch of sugar

Method:

Take spinach leaves, jeera, green chillies in a mixer jar and grind it into paste.

Now take wheat flour add salt, pinch of sugar, fine coarse semolina and 2 tbsp of oil. Also add the spinach paste to it and mix well. Now with water knead it and make the dough bit hard than chapati dough. Keep it closed in a container for about 5 to 10 mins.

Keep the oil for frying on heater. Now take the dough and make small balls of lemon size.

Make the circle of each ball of about 10 cm diameter. We can use wheat flour for dusting if needed. Deep fry it with medium flame. It stars to puff up and now turn it on other side and once the colour changes to golden brown take it off by draining the oil. Serve hot with any veg curry or yogurt.

Ragi Rotti


Ragi Rotti is a from  Karnataka cuisine. It is a popular dish in rural areas of southern karnataka. It is similar to akki rotti. Ragi (finger millet) rotti is high calcium , iron and fibre rich dish that can be prepared in  breakfast or in the lunch. The vegetables like carrot, kohlrabi (navil kosu), onions can be added and makes this rotti much tastier.

Ragi Rotti

 

 

 

 

 

 

Ingredients:

  1. 2 Cups Ragi Flour (finger millet)
  2. 1 Medium size onion finely chopped
  3. 1 Small cup carrot grated
  4. 1 Small cup Kohlrabi grated (skin is peeled off)
  5. Salt as per taste
  6. 2 Green chillies crushed
  7. A small cup of fresh coriander leaves chopped
  8. Oil 2 tbsp for each rotti
  9. 1 Tbsp jeera and coriander powder

Method:

Take the ragi flour in a bowl and add the onion, chilli, carrot, kohlrabi,coriander leaves, jeera and coriander powder and salt and mix well. Now add water bit by bit and knead the dough. Take a non stick pan and apply oil to it. Now take a small dough ball  and press this dough with the palm to a circular shape in the pan . Keep this pan on heater on low flame and close a lid till it is cooked. Now turn the other side and cook it. Repeat the same process for the rest. Serve hot with yogurt or coconut chutney.

 

 

Gobi Paratha


Gobi Paratha

Ingredients:

  1. 1 Medium size Gobi
  2. 1 Tbsp red chilli powder
  3. 1 tbsp garam masala
  4. 3 tbsp oil
  5. 2 Cups wheat flour
  6. Salt as per taste
  7. Fresh coriander finely chopped (2 tbsp)
  8. 1 Tbsp turmeric powder

Method:

For stuffing:

Take Gobi and cut the florets in to very small pieces and put them in salt water to clean. Then drain all the water and keep aside. Take a pan on heater add 2 tbsp of oil. Once the oil is hot add Gobi florets and fry it. Add turmeric powder, red chilli powder, garam masala and salt and mix it well and cook with closed lid till the Gobi is cooked. Garnish it with fresh coriander leaves and allow it to cool.

For Dough

Take wheat flour in a bowl add salt, oil and with the water knead the dough and make the dough consistency to chapati dough. Keep it closed in a vessel for about half an hour.

How To Proceed:

Take 2 small dough balls of a lemon size and make them to a circle of diameter of 3 inch.Now spread the stuffing of about 2 tbsp on to one of the dough and place the other circular dough over it and fold the sides. Now with the wheat flour for dusting make the circular shape of about 8 inch diameter.  Now cook both the sides on tava. Repeat the same process for the rest. Serve hot.

Pudina Paratha


pudina paratha

 

 

 

 

 

 

 

Ingredients:

  1. Mint (pudina leaves ) 1 cup
  2. 2 Green chillies finely chopped.
  3. 2 cup Wheat flour
  4. Salt as per taste
  5. Oil 2 tbsp
  6. Jeera 1 tbsp

Method:

Grind the jeera, pudina leaves and green chillies in a grinder and add to the wheat flour. Add some salt and oil. Now with the water knead the wheat flour and make a dough. Knead till it becomes soft. Keep it closed lid for 10 to 15 mins.

Now take a small dough ball make a circle of 8 inch diameter with rolling pin. Use wheat flour for dusting. Now cook this roti on the tava both sides. Apply oil if needed. Repeat the same process for the rest. Serve hot.

 

Bhogi Special


Bhogi is celebrated the preceding day of Makara Sankranthi. It is a festival celebrated in north karnataka. On this day the sajji( bajra) or jowar roti’s are made. Varieties of side dishes is accompanied with this roti’s. On the other hand one more important dish is huggi gojju is also prepared. The dishes that are prepared are in the photograph. And most of the items are already posted and those which are not posted will be updated in future.

Bhogi special

Dishes here are  Jowar roti, Badanekai yennigai, shenga chutneypudi, balaka menasinakai, butter, gural pudi, ranjaka (red chilli chutney), salad of carrot and cucumber, huggi gojju, curd, buttermilk.

Ingredients for jowar/ sajji roti

  1. Sajji/ jowar flour 2 cup
  2. sesame seeds (til) 2 tbsp
  3. Hot water 1 cup

Method:

Keep water for boiling and once it is boiled pour this hot water in to the flour. Mix well and knead it . Take a small dough ball and use some flour for dusting and start tapping with your palm till it is around 8 inch diameter. Apply til on to it and press again. Put this on a tava. Apply water on only one surface with the wet cloth. Once it is cooked  turn it and cook the other side. With the dry cloth fold press down in short intervals on to the sides and middle. The roti’s will puff and it ensures that it is cooked well. Take it off from the tava. Repeat the same process for the rest.

Onion Paratha


Paratha comes under Indian cuisine. We have varieties of parathas with different stuffing. Onion Paratha is one among them. Onions are used in each and every dish by Indians. It has lot of health benefits also. Onions have a variety of medicinal effects. Early American settlers used wild onions to treat colds, coughs, and asthma. In Chinese medicine, onions have been used to treat angina, coughs, bacterial infections, and breathing problem. We consume onions in the form of salad and in preparing other vegetables. Lets have a look how to make onion parathas. Hey it is simple only thing the onions are fried with green chilli and some chat and garam masala and salt and stuffed in the dough ball and made into circle shape. It is consumed with curd. It is spicy and tangy paratha and also tastes good.

Onion paratha

 

 

 

 

 

 

Preparation time: 15 mins

Cooking time: 20 mins

Ingredients

For stuffing

  1. 2 big size onion finely chopped
  2. 2 green chillies finely chopped
  3. 1/2 tbsp garam masala
  4. A pinch of turmeric powder and chat masala
  5. Salt as per taste
  6. 2 tbsp fresh chopped coriander leaves

For dough

  1. 1 Cup wheat flour
  2. A pinch of salt
  3. 1 tbsp oil

How to make stuffing

We have to take a container on heater add oil once hot add  green chillies and onion and fry it till onion are golden brown. Add turmeric powder, chat masala, garam masala and salt mix them well and garnish it with coriander leaves. Allow this to cool.

How to make dough

Take wheat flour in a container  add oil and salt and with the water knead it and make a dough. Close and keep it for 10 to 15 mins.As making dough should be the first step.

How to proceed

Take a two small ball of dough make a small circle each of 5 cm diameter.

how to make onion paratha

 

 

 

 

 

Now place the  stuffing in one of the circle in the centre and place the other circle over it and press the edge

how to make onion paratha

 

 

 

 

 

 

Now using some wheat flour for dusting make a circle of about 10 cm diameter and then roast it on a tava both sides. We can eat this paratha with curd as no vegetable curry is needed. Repeat the same process for the rest. Serve it hot.

Aloo Paratha


Preparation time: 10 mins

Cooking time :20 mins

Makes 5Parathas

Ingredients:

For the Stuffing

  1. Potatoes 2 large size boiled
  2. 2 Tbsp cumin seeds
  3. 2 Green chillies
  4. Pinch of turmeric powder
  5. 2 Tbsp coriander leaves
  6. Salt as per taste

For dough

  1. 1 Small cup wheat flour
  2. 1/2 cup all purpose flour (maida)
  3. Salt as per taste
  4. Water as needed to make dough
  5.  1 Tbsp curd
  6. 1 Tbsp oil

Method:

For stuffing

  • Crush the cumin seeds, coriander leaves and green chilli in a blender and make a paste
  • Now take the boiled potatoes mash it  and mix well with the also add salt to it

For Dough

  • Take the wheat flour and all purpose flour in a bowl add salt, turmeric powder, curd, oil and with water knead it and make a soft dough

For paratha

  • Take a small ball of dough and make a circle of 5cms diameter with a rolling pin
  • Keep the stuffing in the centre and now close all the edges neatly
  • Now make it circle up to 10 cms diameter with wheat flour for dusting
  • Put this on a tava for cooking and even apply oil on both sides
  • Repeat the same process for the rest
  • Serve hot with butter

Cabbage Paneer Paratha


Cabbage Paneer Paratha

Preparation time: 10 mins

 Cooking time: 20  mins

Makes 6 parathas

Ingredients:

For stuffing

  1. 1/2 Cup shredded cabbage
  2. 1/2 Cup paneer grated
  3. 1 Tbsp red chilli powder
  4. Salt as per taste

For Dough

  1. 1 Cup wheat flour
  2. 1 Tbsp oil
  3. Pinch of salt

Method:

For Dough

  • Take a wheat flour in a bowl ,add oil and salt and add water bit by bit and knead it and make it a dough

For Stuffing

  • Take shredded cabbage in a bowl add salt to it
  • After 5 mins just squeeze the cabbage with the hand so that there is no water left in it
  • Add grated paneer to it  and red chilli powder
  • Mix well

How to Proceed

  • Take a small dough ball and make a circle of 4 cm diameter
  • Place the stuffing in the centre and get the edges to the centre fold it
  • Now make a circle of 6 cm diameter with rolling pin using some wheat flour for dusting
  • Put  it on a tava/ pan and roast it on both sides
  • Serve hot with butter on it

Aloo Methi Paratha


Preparation Time: 10 mins

Cooking Time: 20 mins

Makes 5 parathas

Ingredients

For the Stuffing

  1. Potatoes 2 large size boiled
  2. 1 cup methi leaves finely chopped
  3. 1 Tbsp cumin seeds
  4. 2 Green chillies
  5. Pinch of turmeric powder
  6. Salt as per taste
  7. 1 Tbsp Oil

For dough

  1. 1 Small cup wheat flour
  2. 1/2 cup all purpose flour (maida)
  3. Salt as per taste
  4. Water as needed to make dough
  5.  1 Tbsp curd
  6. 1 Tbsp oil

Method:

For stuffing

  • Crush the cumin seeds and green chilli in a blender and make a paste
  • Take a pan on a heater add oil once it is hot add the paste and then add finely chopped methi leaves and turmeric powder and fry it
  • Now take the boiled potatoes mash it well and mix well with the methi leaves also add salt to it and allow it to cool

For Dough

  • Take the wheat flour and all purpose flour in a bowl add salt, turmeric powder, curd, oil and with water knead it and make a soft dough

For paratha

  • Take a small ball of dough and make a circle of 5cms diameter with a rolling pin
  • Keep the stuffing in the centre and now close all the edges neatly
  • Now make it circle up to 10 cms diameter with wheat flour for dusting
  • Put this on a tava for cooking and even apply oil on both sides
  • Repeat the same process for the rest
  • Serve hot with butter

 

 

 

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