Paratha Love

Garlic Paratha

 

Ingredients:

• 1 1/2 cup all purpose flour

• 3 teaspoon ghee

• 6 cloves garlic

• 2 tablespoon coriander leaves

• 1 teaspoon salt

• water as required

• 1 teaspoon sugar

• 1 teaspoon red chili powder

• 2 tablespoon melted butter

How to make:

1. To prepare these delectable parathas, first peel and finely chop the garlic cloves. Also, finely chop the coriander leaves.
2. Take a large bowl and add all purpose flour in it, along with ghee, salt, and sugar. Add water and knead a dough. Keep it aside for a few minutes.
3. Knead it again into a dough like that of chapati. After the dough is made, divide it into small or medium balls. Pat them flat and roll into thin layered discs.
4. Take another bowl and mix garlic, red chilli powder, and coriander leaves in it.
5. Now, put some garlic mixture on the rolled paratha dough. Fold it from all the sides and again make a ball, so that the mixture is well stuffed in it. Roll it into a medium circle again.
6. After that, put a tava on medium flame. Heat some butter over it. Place the paratha dough over it and cook well from both sides with more butter.
7. Repeat the procedure till all the parathas are well cooked.
8. Serve them hot with curd and pickle or any dish of your choice.

Aloo Paratha:

Ingredients:

• 7 mashed,boiled,peeled potato
• 1 handful chopped coriander leaves
• 4 tablespoon melted butter
• 1 1/2 tablespoon salt
• 1 tablespoon chaat masala
• 4 finely chopped green chilli
• 1/2 teaspoon powdered black pepper
• 1 large finely chopped onion
• 1 tablespoon red chilli
• 1/2 tablespoon garam masala powder

How to make:

1. To make this paratha recipe, boil the potatoes and mash them in a large bowl. In the potatoes, add chopped onions, green chillies, coriander leaves, salt, garam masala powder, chaat masala and mix well so that no lumps remain. Ensure that you have finely chopped the onions or the filling will come out.
2. Put wheat flour in a large mixing bowl. Add water gradually and knead into a soft dough. Make small-medium balls of the dough and roll them out into 3 to 4 inch circles. Add a spoonful of potato filling in the centre. Gradually press the rolling pin on all sides while making the parathas. Be very careful to apply pressure evenly. It is very important to insure that your potato mixture is mashed well and not lumpy or you will never be able to make perfect parathas.
3. Seal the dough and round it with the your fingers. Now roll them with a rolling pin into round parathas. Apply the pressure very evenly and gently on all sides.
4. Press very lightly so that the mixture does not come out. Heat a girdle and roast the parathas, cooking them on both the sides with a spoonful of butter. If you want to use less butter on the parathas, first roast them on both the sides on low flame and when they are slightly crispy, apply butter with brush on both the sides.
5. Serve piping hot with chilled yoghurt or pickle. You can also serve the aloo parathas with green chutney or coconut chutney or a light gravy. Ideally a light potato shorba goes best with aloo ka paratha. You can also make a quick onion-tomato-green chilli raita that tastes amazing with this paratha.