Mouth watering breads
March 2, 2009
Raddish parantha
Ingredients:
250 gm flour, 200 gm raddish, 2 green chilies, ½ tsp red chili powder, 25 gm ginger, salt to taste, 4 tbsp ghee, 1 tsp anaar dana, ½ tsp garam masala, 1 tsp dhania powder, fresh green coriander leaves
Method:
Grate the raddish. Squeeze the water from them.
Add chopped ginger, green chilies and coriander leaves and seasonings to above. Also add salt.
Add ghee and salt to flour and prepare its nice dough.
Prepare chapatti from flour, fill the above mixture as filling and make a parantha.
Heat ghee on tawa and cook it parantha on it from both sides.
Serve hot with chutney and acchar.
Gobhi parantha
Ingredients:
250 gm flour, 25 gm chopped ginger, ½ tsp red chili powder, 1 tsp garam masala powder, coriander leaves, 4 tbsp ghee, 200 gm gobhi, 2 chopped green chilies, 1 tsp anaar dana, 1 tsp coriander powder, salt to taste
Method:
Grate gobhi flowerets. Add ginger, green chilies, coriander leaves and seasonings to it.
Make nice dough of flour after adding ghee and salt to it.
Prepare chapattis from it and fill the above mixture and again prepare a parantha.
Heat ghee on tawa and fry from both sides.
Serve hot with chutney and achhar.
Methi parantha
Ingredients;
250 gm flour, salt to taste, 25 gm ginger, hing, 1 tsp garam masala powder, 1tsp coriander powder, 200 gm chopped methi, 2 chopped green chilies, 1 tsp anaar dana powder, ½ tsp red chili powder, 4 tbsp ghee
Method:
Chop methi leaves finely. Add ginger, green chilies, coriander leaves and seasonings to it.
Prepare dough with salt, ghee and water. Prepare chapattis from it and fill above mixture in it.
Cook these paranthas on tawa, till they turn brown and crisp.
Serve hot with chutney and acchar.
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