Breakfast · Indian · Kids Recipe · Parantha · Tiffin Recipe

Onion Parantha | Pyaaz ka Parantha | Recipe No. 82

There are many varieties of parantha which you will get in India like aloo parantha, lauki parantha, paneer parantha, onion parantha etc. Paranthas are very easy and quick recipe which you can make for breakfast or lunch or dinner. You can have these parantha with plain curd or any type of raita or green chutney or tomato ketchup.

Today’s recipe i.e. onion parantha is a whole wheat flat bread stuffed with onion mixture. It is a very basic recipe which you can prepare easily with the ingredients easily available at home.

Other Parantha Recipes 

  1. Stuffed Raw Banana Parantha
  2. Paneer Parantha
  3. Makki ki Roti

Step – by – Step video of Onion Parantha (Please Subscribe and Support)

Serving – 10 Paranthas

Ingredients –

  1. Wheat Flour – 2 Cups
  2. Ghee (Clarified Butter) – 1 ½ Tbsp. + For Cooking Parantha
  3. Salt – 1 ½ Tsp.
  4. Water for Kneading Soft Dough
  5. Finely Chopped Onions – 3 Cups
  6. Finely Chopped Green Chilli – 1 Tbsp.
  7. Gram Flour (Besan) – ½ Cup
  8. Red Chilli Powder – 2 ½ Tbsp.
  9. Salt to Taste
  10. Turmeric Powder – ¼ Tsp.
  11. Garam Masala – 1 Tsp.

CollageMaker_20180207_133918070

Instruction – 

  1. Take wheat flour in a bowl and add in salt and ghee.
  2. Knead soft dough with the help of water and cover it and keep aside.
  3. Take finely chopped onions in a mixing bowl.
  4. Add in finely chopped green chillies, red chilli powder, salt, turmeric powder and garam masala.
  5. Mix all ingredients properly.
  6. Add in gram flour and mix properly as such onions are nicely coated with gram flour.
  7. Divide dough into small balls.
  8. Take one ball at a time and dust flour on the dough ball.
  9. Roll the dough with the help of a rolling pin to a circle of 3-4 diameters.
  10. Place 2 tbsp. of onion stuffing in center of circle and cover it with the dough and press it gently and roll it again to give shape of parantha.                            
  11. Heat flat pan and put Parantha on it and cook from one side and flip it and cook another side with the help of ghee till it changes color to golden brown.
  12. Onion Parantha is ready. Serve it with curd or green chutney or tomato ketchup.

CollageMaker_20180207_133944972.jpg

Notes –

  1. Cut onions finely else it will be difficult to roll the paranthas.
  2. After preparing onion mixture make paranthas immediately otherwise onions will leave their moisture and it will be difficult to roll parantha.

Please try this recipe and share your feedback with me

Happy Cooking!

Stay Happy!

Stay Healthy!

Love

Surbhi

Facebook(LIKE) | Twitter(FOLLOW) | Instagram(FOLLOW) | YouTube(SUBSCRIBE)

Indian · No Onion No Garlic · Parantha

Kaddu (Pumpkin) ki Subzi & Makke ki Roti | Traditional Recipe | Winter Special – Recipe No. 62

As winters has come it’s time to treat ourselves with yummy Makke ki Roti. Makke ki Roti is very popular in Punjab and Rajasthan. Makke ki roti is maize flour flatbread cooked until golden brown. Mainly it is served with Sarson ka Saag. But at my home we serve it with Palak ki Subzi, Tadka Dal, Kaddu ki Sabzi or Mogri ki Kadi. It is very delicious and easy recipe. Today I will be serving it with Kaddu ki Sabzi and Jaggery. Jaggery is also an important ingredient to be served with Makke ki Roti.

Kaddu ki Sabzi is a very simple recipe where pumpkin pieces are cooked in variety of masalas. I have made it little sweet by adding sugar. You can avoid it if you don’t want to make it sweet.

Step – by – Step video of Kaddu ki Subzi and Makke ki roti

Prep Time – 10 Mins                Cook Time – 30 Mins              Serving – 4

Ingredients –

Kaddu ki Sabzi

  1. Kaddu (Pumpkin) (Cut in small Cubes) – 4 Cups
  2. Finely Chopped Green Chillies – 1 Tbsp.
  3. Asafoetida – Pinch
  4. Oil – 5 Tbsp.
  5. Mustard Seeds – ½ Tsp.
  6. Cumin Seeds – ½ Tsp.
  7. Fennel Seeds – ½ Tsp.
  8. Red Chilli Powder – 2 Tbsp.
  9. Coriander Powder – 1 Tbsp.
  10. Turmeric Powder – 1 Tsp.
  11. Salt to Taste
  12. Sugar – 5 Tbsp.
  13. Water – 4 Cups

Makke Ki Roti

  1. Makke ka Atta (Maize Flour) – 3 Cups
  2. Salt – 2 Tsp.
  3. Carom Seeds  – 1 Tsp.
  4. Ghee (Clarified Butter) – 1 Tbsp.
  5. Hot Water – 2 Cups

Other

  1. Jaggery

Kaddu ki Subzi & Makke ki Roti

Method – 

Kaddu Ki Subzi –

  1. Heat oil in a wok and add asafoetida, mustard seeds, cumin seeds and fennel seeds.
  2. On crackling of seeds, add green chillies and sauté it for min.
  3. Now add red chilli powder, coriander powder, turmeric powder, salt and ½ cup of water and cook all spices.
  4. Now add kaddu cubes and mix.
  5. Add 4 cups of water and mix and cover wok with lid and allow kaddu to cook.
  6. After 10 mins. remove lid and just check whether kaddu is soft and if not then cover wok again and allow it to cook for few more mins.
  7. After kaddu gets soft, add in sugar and mix.
  8. Cook Subzi till one boil and switch off the flame.

CollageMaker_20171217_115605462.jpg

Makke ki Roti

  1. Take a mixing bowl and add in Makke ka atta, salt, ajwain and ghee.
  2. With the help of hot water knead dough.
  3. Now divide dough into 4 – 5 balls and take one ball at a time and place it on plastic sheet.
  4. Wet your palms and with the help of wet palms, flatten the ball into a flat roti.
  5. Heat tawa and place roti on it. When one side gets cooked, flip it and cook another side.
  6. Now remove tawa and cook both sides of roti directly on low flame.
  7. Now with help of spoon make holes on cooked roti and apply generous amount of ghee on it.
  8. Serve Makke ki roti with Kaddu ki Subzi and Jaggery.

CollageMaker_20171217_115701925.jpg

Tips –

  1. Spices and sweetness can be adjusted according to your taste.
  2. My recipe is totally without onion and garlic. If you want you can add them with green chillies.

Enjoy!

Happy Cooking!

Stay Happy!

Stay Healthy!

Love

Surbhi

Facebook | Youtube | Instagram

Breakfast · Indian · Parantha

PANEER PARANTHA/COTTAGE CHEESE PARANTHA – Recipe No. 43

Paneer Parantha is a Stuffed Indian Flatbread made of wheat flour, paneer, garlic, green chillies and some spices. It is very popular parantha in India. It can be eaten in breakfast or lunch or dinner. It is very healthy option also. It is very tasty and easy recipe. Paneer Parantha can be served with Curd, Tomato Ketchup, Green Chutney or any type of Pickle.

Prep Time – 20 Mins             Cook Time – 30 Mins             Total Time – 50 Mins            Servings – 10 Paranthas

Ingredients –

  1. Grated Paneer – 2 ½ Cups
  2. Finely Chopped Garlic – 1 ½ Tbsp.
  3. Finely Chopped Green Chillies – 1 Tbsp.
  4. Salt to Taste
  5. Black Pepper Powder – 1 Tbsp.
  6. Wheat Flour – 2 Cups
  7. Ghee (Clarified Butter) – 1 ½ Tbsp. + For Cooking Parantha
  8. Salt – 1 ½ Tsp.
  9. Water for Kneading Soft Dough

Method –

  1. Take Wheat Flour in a plate and add in salt and ghee.
  2. Knead soft dough with the help of water and keep it aside for resting.
  3. Take a grated paneer in a mixing bowl.
  4. Add in chopped garlic and chopped green chillies.
  5. Add salt and black pepper powder and mix all ingredients well.
  6. Divide dough into small balls.
  7. Take one ball at a time and dust flour on the dough ball.
  8. Roll the dough with the help of a rolling pin to a circle of 3-4 diameters.
  9. Place paneer stuffing in center of circle and cover it with the dough and roll it again to give shape of parantha.
  10. Heat flat pan and put Parantha on it and cook both sides with the help of ghee till it changes color to golden brown.
  11. Serve Parantha with Curd.

CollageMaker_20171026_131306394

Enjoy healthy parantha and follow my blogs, facebook page and youtube channel for more such recipes

http://www.facebook.com/surbhikirasoi

https://www.youtube.com/channel/UCr0_CdwpRm69j64f5Ks-REA

STAY HAPPY!

STAY HEALTHY!

 

 

Indian · Parantha · Paryushan Parv

STUFFED RAW BANANA PARANTHA – Recipe No. 15

Paryushan Parv Recipe No. 3 – Stuffed Raw Banana Parantha

Raw Banana is the core ingredient among Jains. It is a big replacement of Potato. There are many varieties which can be made from Raw Banana. In taste wise, all recipes made from Raw Banana will taste same as if it is made from Potato. Sometimes it is difficult to tell whether dish is made of Potato or Raw Banana.

Raw Bananas are considered to be more healthier than Potatoes.

Equipment –

  1. Pressure Cooker
  2. Wok
  3. Rolling Pin (Hopesun Silicone Rolling Pin, Green)
  4. Flat Pan
  5. Potato Masher (Tosmy Stainless Steel Potato Vegetable Pav Bhaji Masher, Multicolour)

Prep Time – 15 Mins.                                       Cook Time – 20 Mins.

Ingredients –

  1. Raw Banana (कच्चे केले) – 6 Nos.
  2. Oil (तेल) – 4 Tbsp.
  3. Asafoetida (हींग) – Pinch
  4. Mustard Seeds (राई) – ½ Tsp.
  5. Cumin Seeds (जीरा) – ½ Tsp.
  6. Fennel Seeds (सौंफ) – ½ Tsp.
  7. Finely Chopped Green Chilli (बारीक़ कटी हुई हरी मिर्ची) – 2 Nos.
  8. Salt to Taste (नमक)
  9. Red Chilli Powder (लाल मिर्ची पाउडर) – 1 ½ Tbsp.
  10. Coriander Powder (धनिया पाउडर) – 1 Tbsp.
  11. Turmeric Powder (हल्दी) – 1 Tsp.
  12. Garam Masala (गरम मसाला) – 2 Tbsp.
  13. Wheat Flour (गेहूं का आटा) (Pure & Sure Organic Wheat Flour, 5kg)
  14. Salt (नमक)
  15. Clarified Butter (घी) (Patanjali Cow’s Ghee, 1L)
  16. Water (पानी)

Method –

  1. Take raw banana peel and cut it into two pieces.
  2. Now pressure cook raw banana until they are soft.2017-08-29-11-48-25
  3. Mash raw banana properly with potato masher2017-08-29-11-51-46
  4. Now take wok and heat oil in it.
  5. Add asafoetida, mustard seeds, cumin seeds and fennel seeds and allow them to crackle
  6. On crackling, add green chillies and sauté it in oil for few seconds.
  7. Now add mashed raw banana and add in salt, red chilli powder, coriander powder, turmeric powder and garam masala and mix well.
  8. After cooking it for 5-10 mins., switch off the flame.2017-08-29-11-53-53
  9. Allow the raw banana mixture to cool down completely.
  10. For dough – Take a bowl and add in wheat flour, salt, water and clarified butter and make soft dough.2017-08-29-12-09-04
  11. Allow dough to rest for 10 mins.
  12. Now take small portion of it and roll it with the help of rolling pin and fill portion of mixture in it and roll it again to give shape of Parantha.2017-08-29-12-16-11
  13. Heat flat pan and put Parantha on it and cook both sides with the help of clarified butter till it changes color to golden brown.2017-08-29-12-22-56
  14. Serve Parantha with Curd.IMG_2017-08-29_11-39-52.JPG      Stuffed Raw Banana Parantha

Enjoy!

Refer WordPress – https://refer.wordpress.com/r/2102/wordpress-com/