Paneer paratha

Ingredients

• 2 cups of maida
• 1 cup grated paneer or chena
• 1 large onion
• few green chillies
• 1 small size tomato
• salt to taste
• few springs of coriander leaves
• 1 tsp of garam masala

Directions

1. Knead the maida into a dough by adding little oil and water in it.
2. Now chop onion, tomatoes and green chillies into small pieces. and add into the grated panner.
3. Mix it well and add salt, corainder leaves and garam masala into it.
4. Tale small portion of maida and stuff the paneer in it and roll it out to make a roti.
5. Make the paratha in a tawa by shallow frying both the side till it is crisp
6. Serve with any kind of sauce or chutney.

Gobhi Ka Paratha

Ingredients

½ cup Cauliflower(grated)
1 no. Green Chilies(chopped)
1 bunch Coriander leaves(chopped)
¼ tsp. Red Chili Powder
¼ tsp. All spice powder
50 gms. Flour
1 tbsp. Clarified Butter
Salt to taste

Directions

1. Knead flour adding some water.
2. Mix grated cauliflower, green chilly, coriander leaves and other spices.
3. Fill this mixture into the ball of kneaded flour.
4. Spread it on a flat surface to make a shape of 6 inches round paratha.
5. Heat a flat pan and fry the paratha on both sides using desi ghee till golden brown.
6. Serve hot with yogurt and butter.

Alu (Potato) Paratha

Ingredients

• 3 Potatoes (Alu) boiled
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• 3 cups Wheat flour
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• 1 tsp Red chilies powder
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• 1 tsp Amchur powder
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• 1 tsp jeera
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• Coriander leaves
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• Few mint leaves
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• 2-3 Green chilies chopped
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• Salt to taste

Directions

1. First make a dove of wheat flour and keep aside.
2. Now add all the other ingredients to boiled potatoes.
3. Take a small ball of dove and roll it in a size of purees.
4. Dip your finger in oil and apply on the top of it and add 1 tbsp of alu mixture and close all the ends properly.
5. Then dip it in dry flour and slowly roll like chapattis so that the alu mixture does not come out.
6. Put it on tava and cook both the side applying butter or pure ghee.
7.   7.    Serve hot with curd or white butter..
8. ........................................................................................................................................................................................................

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