AMRITSARI PARATHA

NEEDED                    makes : 5 parathas

FOR THE DOUGH :

maida - 2 cups

Curd - 3/4 cup

Milk - 1/2 cup

Soda - a pinch

Sugar - 1 tsp

Salt

Ajwain - 1tsp

2 to 3 tsp oil 

In a bowl add maida .

Add the curd and gently mix with maida.

Add salt , sugar , ajwain , soda.

Add milk little by little .

Add 2 tsp oil and knead to a soft dough.

COver it with a cloth , and keep aside for an hr.

FOR STUFFING☆

boiled and mashed potato - 1 cup

Paneer - 1/2 cup

Mawa - 1/4 cup     

[ ALoo, paneer , mawa  ratio  ---1: 1/2 :  1/4 ]

Chilly powder

Salt

Corriander  1 tbsp finely chopped

CHay masala -"to ur taste 

 mix all the above items . 

make big balls  with the stuffing and keep aside.

METHOD

MAke small maida balls .

Take a ball , roll it to small roti , keep the stuffing in the middle .

Close from all sides. 

Roll again to a thick roti.

Heat the tawa( medium flame) .

 place the roti in the tawa and cook on both sides . ( no need to apply oil)

Remove and serve hot with pickle or any ratia.

BAJARI ALOO ROTI

NEEDED
Bajari ka atta - 1 cup
Wheat flour - 1 cup
Salt
1 potato - boil, peel and mash
1 finely chopped green chilly or chilli powder
Lukewarm water ( as required for kneading)
Finely chopped corriander

METHOD

• Knead all the above said items into a soft dough.
• Keep aside for 1/2 hr .
• Then make rotis.
• serve hot with any raita or pickle.

JILLY MILLY ROTI

NEEDED
Saunf - 2 tsp
Ajwain - 2 tsp
Hing
Salt
Jeera - 2 tsp
Red chilly - 10 - 12
 Grind all the above said items to a coarse powder. Keep aside .

FOR DOUGH
Wheat flour
Salt
Wster as required
1 tsp oil
Mix this in a bowl and knead to a soft dough.

METHOD

• Make small roti , apply ghee on the roti ( melted ghee will spread evenly)
• Then sprinkle the powdered masala.
• Then fold the roti , like we make hand fan using paper.
• It will b like a strip now.
• Then make a round with that.
• (This is same as we do lacha paratha)
• And again roll it to a small roti.
• Heat a tawa and place the roti.
• Cook on both sides applying little ghee or oil.
• Serve hot with an raita.

NOTE
Make the powder very spicy.
Adjust the ingredients to ur taste.
Can use oil instead of ghee.

SARSO KA SAAG, MAKKAI KI ROTI

NEEDED

FOR MAKKAI KI ROTI

makkai ka atta - 1 cup

Wheat flour - 1 cup

Salt

Lukewarm Water as required

2 tsp oil 

In a bowl add makkai atta , wheat flour,  salt.

Add luke warm water little by little and knead to a soft dough .

Then make small size roti .(dont make big size , it will break .) 

serve hot with butter.

FOR SARSO KA SAAG

Rai bajji, sarso(mustard leaves) - 1 bunch 

Palak- 1/2 bunch 

Saunf - 2tsp 

Oil - 3 tsp 

Green chilly 3 - 4

 Big piece ginger( or 2 tsp ginger paste)

Salt 

Hing

Turmeric powder

Butter

METHOD

• Clean and wash the sarso and palak.
• Blench the palak and sarso.
• (Add the palak and sarso in boiling water and cook for few minutes. )
• Drain the water and keep aside,  ( palak stock),. U can use this water in this later.
• Now grind the sarso palak , ginger and green chilly.
• In a pan add 3 tsp oil and temper saunf.
• Add the ground palak sarso paste .
• Add hing , turmeric. 
• Add the palak stock.
• Cook for few minutes , squeeze 1/2 tsp lemon . ( this retains the color )
• remove and serve hot topped with butter.

CHANNA SATTU PARATHA

NEEDED

FOR STUFFING
channa sattu atta - 1 cup
Salt
Chilly powder or finely chopped green chilly
Chopped corriander little( opt)
Chat masala - 2 tsp
Dhaniyajeera  powder- 2 tsp
Turmeric powder
Hing

In a bowl add all the above said ingredients , sprinkle some water , mix well and keep aside.
(Adjust the ingredients according to ur taste.can also add amchur powder)

FOR DOUGH
Wheat flour
Salt
Water as required
1tsp oil
Knead this to a soft dough.

METHOD
make a small roti , keep the sattu puran (1 TSP)in the middle .
fold from all the sides and again roll it to roti .
place it on the tawa , cook on both sides , applying little oil .
serve hot with any raitha .

NOTE
make the puran little spicy ,
can add finely chopped onion to the sattu stuffing/ puran.

PANEER PARATHA

NEEDED
FOR PANEER STUFFING
Paneer - crumbled - 1 cup
red chilly flakes  or finely chopped green chilly
salt
chopped corriander
little grated carrot (opt)
garam masala

mix gently all the above said items and keep aside.

FOR DOUGH
wheat flour
salt
water as required

knead well to a soft dough

METHOD 

• make small rotis with the dough .
• place the paneer stuffing in the middle and close it with another roti.
• ( can seal the edges  with little water )
• place it in a tawa, dizzle little oil  and cook on both sides .

PUDINA PARATHA / MINT PARATHA

NEEDED
wheat flour - 2 cups
mint leaves -2 cups ( 1 cup finely chopped , rest roast and powder)
salt
1 tsp oil
chat masala

METHOD;

• In a bowl add wheat flour ,salt ,chopped mint .
• add water as required (1 tsp oil at last)  and knead to a soft dough.
• in a tawa add the rest of the mint and fry till crisp.
• then just give a pulse in mixy .( powder it)
• transfer it to a small plate, add chat masala to this , mix well.
• divide the dough , make balls .
• roll it to thick parathas, sprinkle this chat mint powder ( both sides) , and slightly roll again .
• place it in a tawa , dizzle little oil and cook on both sides .
• serve with any raita........

PANEER PARATHA

NEEDED
FOR PANEER STUFFING 
paneer - 200 gms - crumbled
corriander - chopped
chat masala - 1 tsp  (r to ur taste)
chilly flakes  or chopped green chilly
little salt

in a bowl  put the paneer and add the above said ingredients .
mix gently with a spoon and keep aside .

FOR DOUGH
Wheat flour - 1 cup
salt
1 tsp - oil
water as required
          knead to a soft dough .

METHOD 

• Take the dough , make 2 medium roti .
• take 1 roti , place the paneer stuffing in the middle (spread the paneer )
• then cover it with another roti .
• gently press the corners to seal it .
• heat a tawa and place the  paneer roti . 
• add little oil , cook on both sides till u c the brown spots .
• remove and serve hot with any side dish.

LAUKI THEPLA

NEEDED
lauki / bottlegourd - remove skin and grated. - 1/ 2 cup
(Discard the middle part if it contains seed.)
1 tsp - white til
1/2 tsp -  ajwain
chopped corriander r pudina - little
salt
green chilly paste r finely chopped
curd as required( using instead of water)
Turmeric powder
wheat flour
Oil 1 tsp


METHOD:
Mix all this together and make a soft dough .
then make like roti applying little ghee on both sides.
cut the prepared roti to 2 r 4 parts and serve with tomato thokku r any spicy pickle r with raita.

GAJAR ROTI / CARROT ROTI

NEEDED:

wheat flour
Grated carrot
Turmeric /Haldi
Hing
Chilly powder
Salt
Dhanajeera powder
Garam masala powder
Amchur powder
1/2 tsp powder
Water as required
2 tsp oil

METHOD:

• Mix all the above said ingredients and make a soft dough.
• Make roti.

METHI PARATHA

NEEDED:

2 cups wheat flour 

1/2 cup chopped methi (wash 2 - 3 times)

hing

haldi

chilly powder

salt 

dhanajeera powder - 2  tsp 

sugar- 1/2 tsp

amchur powder - 1/2 tsp 

saunf- 1 tsp 

water as req

little oil

METHOD:

• mix all the above said items and make a soft dough . 
• rest same as u make roti.

NOTE:

add spices according to ur taste. 

can use( small  or big)any variety methi. but shd clean properly.

BEETROOT PARATHA

NEEDED:
wheat flour
salt
water as req
1tsp oil
knead well to a soft dough.

FOR STUFFING :
beetroot  - 2- peel skin,  grated
haldi
hing
salt
garam masala (opt)
1tsp dhaniyajeera powder
chilly powder  or finely chopped green chilly
oil 2 tsp, kalonji or jeera - for  tempering

METHOD:

• temper  kalonji in 2 tsp oil & add the beetroot.
• add hing, haldi, chilly powder, salt , dhaniya jeera powder.
• mix well , cook for 2 min & remove.
• then take the dough, make 1small roti .
• keep l sp beetroot stuffing in the center ,cover all the sides.
• again roll out to a small  circle , dusting slightly with wheat flour.(filling shd not come out)
• cook till light brown on both sides , applying little oil.
• serve with curd  or any raita............

NOTE:
 let the stuffing be little spicy.

PAPAD PARATHA

NEEDED:

STUFFING :
2-3 papad- fry in oil-- crush it with ur hand
finely chopped - green chilly OR chilly powder
chopped corriander
onion 1 finely chopped (opt)
1tsp saunf
little dhanajeera powder
salt

METHOD

• mix everything in a bowl.
• rest same as u make other parathas.

NOTE:
 add onion & corriander  to papad mixture just before making parathas.

MULI PARATHA

NEEDED:
FOR STUFFING
grated muli / radish - 1 cup
tempering- jeera , kalonji,saunf
finely chopped green chilly or red  chilly powder
salt
little dhana jeera powder
amchur powder  a pinch ( opt)

FOR DOUGH
Wheat flour
Salt
Water as required
1tsp oil
Knead this to a soft dough.

METHOD

•  temper jeera, kalonji, saunf and green chilly .
• add the muli, salt, and other spices .
• cook for 2 min till the raw smell goes .
• Remove and keep aside. 
• Now with the wheat dough  make roti.
• Keep the stuffing in the middle, close from all sides.
• Then again roll it to a small round.
• Place it in a tawa and cook on both sides , applying little oil. 
• Remove and serve with raita or any pickle.

MASALA ROTI

NEEDED:
wheat flour
salt
chilly powder
dhanajeera powder
hing
haldi
1/2 tsp sugar
saunf /
( grated carrot or cabbage  or chopped methi leaves or corriander -)can add any of this

METHOD: .

•  combine all the above said to a soft dough & make roti.

KERALA PARATHA

NEEDED:

bitter guard- cut to thin pieces & deep fry .
make  2 rotis.

METHOD:

• above 1 spread the fried kerala & above this place the other roti. 
• gently press  the roti corner to seal the paratha.
• put in a tava & cook on both sides . 
• serve with any raita .

NOTE :
 add little salt & chilly powder to the fried kerela  if u want.
( can even soak in salt water for 15 min ,drain the water, wash again , pat it dry , then deep fry)

bajri kadhu ki roti

NEEDED:
1 cup  - bajri atta
1 cup - wheat atta
temper jeera , hing , haldi & add to this
ginger green chilly paste
salt
grated red pumpkin- 2 tbsp

METHOD:

• knead well & make roti
• this roti will not be so soft. serve with raita.

LACHA PARATHA (layered roti)

NEEDED:
wheat flour
salt
water
little oil. 2tsp
knead to a soft dough

METHOD

• make as u make normal roti.
• apply ghee or oil above the roti.
• then gently fold the roti  up, down ( as u make paper hand fans).
• finally it will be like a strip. turn clockwise.
• then roll it to a round as shown in the picture.
• slightly press the round .dust it with wheat flour .
• make small roti . u can see the layers in the roti .
• place it on the tawa & turn after 30 seconds. Spread ghee on the top surface and turn again. Grease the side ,now on top. cook till brown sports come.serve hot with any gravy dish.

PUMPKIN PARATHA

NEEDED:
pumpkin - grated - 1 cup
salt
chilly powder
amchur powder
haldi
hing
chopped corriander
kalonji
saunf

METHOD

• temper kalonji & saunf in 2 tsp oil, then add the grated pumpkin. cook till the raw smell goes. add the spices to ur taste. cook for few min & remove .
• add the corriander & mix well. stuffing is ready.

ALOO PARATHA

INGREDIENTS

1. 2 cups wheat flour
2. salt
3. water to knead
4. 2 tsp oil

for aloo stuffing
1. 2 big potatoes
2. 2 chopped green chillies
3. 1tbsp chopped corriander
4. 1 tsp grated ginger
5. 1/2 tsp turmeric powder
6. 1/2 tsp asa foetida
7. salt to taste

METHOD

1. boil the potatoes& remove tha skin.
2. mash the potatoes & add the above said ingrediants.
3. mix well & keep aside.

METHOD:

• 1. put wheat flour & salt in a bowl & whisk together.
• 2. add water as required & knead until the dough is soft.
• 3. (add 2 tsp oil & knead to avoid stickyness.
• 4. divide the dough & roll each into a ball.
• 5. take 1 ball & roll it to a small circle lightly dusting with wheat flour.
• 6. make small balls with the stuffing slightly smaller than the roti balls
• 7. place the stuffing in the center of the circle & cover all the sides.
• 8. again roll out into a circle , dusting slightly with wheat flour.
• 9. make sure that the filling doesnt come out.
• 10. cook the paratha on a tava over medium flame.
• 11. cook till brown spots appear on both sides , appling little oil on both sides.
• repeat the same .