JALEBI PARATHA

Ingredients:
Flour 2 cups
Salt ½ tsp
Clarified Butter 2 tbsp
Water as required

For Coating:
Clarified Butter to spread inside
Flour to sprinkle

Method:

1. Knead flour with salt, Clarified Butter & water.
2. Leave it for a while covered.
3. Then make into 5 balls, roll each ball into a quarter plate size, spread each well with Clarified Butter, sprinkle flour & keep piling on top of each other till all have been piled together.
4. Do not put Clarified Butter on the top one.
5. Sprinkle flour & roll that piled roti into a big roti.
6. Spread Clarified Butter & sprinkle flour & then cut into long strips.
7. Now pick up strips & roll & again to form into a ball,
8. Then roll with a soft hand & fry on tawa.

Matar Paneer Paratha

Paratha Dough
Flour ½ kg
Wheat flour 250gm
Salt 1 tsp
Sugar 1 tbsp
Oil 4 tbsp
Lukewarm water to knead
Method
In a bowl put together ½ kg flour, 250gm wheat flour, 1 tsp salt, 1 tbsp sugar, 4 tbsp oil and knead with lukewarm water into a medium dough, cover and leave to rest for 1 hour then use to make parathas.


Matar Paneer Paratha
Ingredients for filling
Cottage cheese 200 gm
Onion chopped 1
Green chilies chopped 2
Boiled peas ½ cup
Chili powder ¼ tsp
Salt ¼ tsp
Coriander leaves chopped 2 tbsp
Method
In a bowl mix together 200 gm cottage cheese, 1 chopped onion, 2 chopped green chilies, ½ cup boiled peas, ¼ tsp chili powder and ¼ tsp salt, 2 tbsp chopped coriander leaves. Stuff each paratha with this mixture. Now shallow fry from both the sides till light golden and crisp.

Cheeni Ka Paratha

Paratha Dough
Flour ½ kg
Wheat flour 250gm
Salt 1 tsp
Sugar 1 tbsp
Oil 4 tbsp
Lukewarm water to knead
Method
In a bowl put together ½ kg flour, 250gm wheat flour, 1 tsp salt, 1 tbsp sugar, 4 tbsp oil and knead with lukewarm water into a medium dough, cover and leave to rest for 1 hour then use to make parathas.
Cheeni Ka Paratha
Ingredients
Wheat flour 250 gm
Sugar 1 cup
Cardamom powder 1 tsp
Water to knead
Ghee as required
Method
Knead the 250 gm wheat flour with water to make a smooth dough, keep for 30 minutes, make 2 balls from the dough, roll the balls to 5 inch circles, spread with 1 tsp ghee, sprinkle little flour then sprinkle 2 tbsp sugar and a pinch of cardamom powder, place the other circle on top, pressing the edges slightly to seal, roll again lightly, heat griddle and fry paratha on it. Applying ghee on both sides, fry till light golden and crisp.

Paratha Dough

Flour ½ kg
Wheat flour 250gm
Salt 1 tsp
Sugar 1 tbsp
Oil 4 tbsp
Lukewarm water to knead
Method
In a bowl put together ½ kg flour, 250gm wheat flour, 1 tsp salt, 1 tbsp sugar, 4 tbsp oil and knead with lukewarm water into a medium dough, cover and leave to rest for 1 hour then use to make parathas.
Boiled Egg Paratha
Ingredients for filling
Hard boiled eggs (finely chopped) 4
Green chilies chopped 2
Spring onion finely chopped ½ cup
Black pepper ½ tsp
Salt ½ tsp
Coriander leaves finely chopped 2 tbsp
Mint leaves finely chopped 2 tbsp
Method
In a bowl mix together 4 finely chopped boiled eggs, 2 chopped green chilies, ½ cup finely chopped spring onion, ½ tsp black pepper, ½ tsp salt, 2 tbsp finely chopped coriander leaves and 2 tbsp finely chopped mint leaves. Stuff in parathas and shallow fry on a griddle till light golden.

Aaloo ka Paratha

Ingredients for Filling
Potatoes boiled and mashed 1 cup
Salt ¼ tsp
Crushed red pepper ½ tsp
Coriander leaves chopped 1 tbsp
Green chilies chopped 2
Cumin roasted and crushed ½ tsp
Method
Mix together 1 cup boiled and mashed potatoes, ¼ tsp salt, ½ tsp crushed red pepper, 1 tbsp chopped coriander leaves, 2 chopped green chilies and½ tsp roasted crushed cumin. Stuff parathas with the prepared filling mixture, now shallow fry till golden brown.

Lachha Podina Paratha

Ingredients
Wheat flour 2 cups
Carom seeds ½ tsp
Salt ½ tsp
Chili powder ½ tsp
Mint leaves finely chopped 3 tbsp
Oil 2 to 3 tbsp
Method
In a bowl mix together 2 cups wheat flour, ½ tsp carom seeds, ½ tsp salt, ½ tsp chili powder, 2 to 3 tbsp oil and make into a medium dough with water as required, make into small balls, roll into a quarter plate size, spread 1 tbsp of ghee all over, cut a slit from the outer edge till the centre, start rolling from the slit to form cone, roll out to a thick paratha, sprinkle mint leaves, press with the rolling pin, cook on a hot griddle, frying on both sides until light golden, serve hot with yogurt.

Malbari Paratha

Ingredients
Flour 4 cups
Soda by carb pinch
Eggs 2
Milk ½ cup
Salt 1 tsp
Sugar 2 tsp heaped
Oil 4 tbsp
Ghee to shallow fry
Ghee as required for filling
Method
In a bowl mix together 2 beaten eggs, ½ cup milk, 2 tsp sugar, 1 tsp salt and 4 tbsp oil, in another bowl sieve 4 cups flour with pinch of soda by carb, make a bay in the sieve flour pour the egg and milk mixture and mix gradually, knead to make a soft dough, cover with a wet cloth and keep aside for 1 hour, divide dough into 8 equal portions and make balls, flatten each with a rolling pin into a round disc very thin, apply with melted ghee over entire surface, dust with flour, hole from 2 ends and gather to make pleats, place the dough on the table and roll to make a ball, flatten slightly, keep aside for 5 minutes, now roll each ball into dinner plate size, dusting with flour while rolling, place paratha on a heated tawa, adding ghee all around, shallow fry from both sides till light golden, remove and serve immediately.