Gobi Paratha

I had a small cauliflower in my refrigerator and was planning to make a curry out of it. But then this was my husband's wish to have it stuffed in a paratha. He prefers these stuffed ones to the usual cauliflower curries. Cauliflower is not one of his favourite vegetable. My parathas are always thick. I stuff a lot of stuffing into it. So one or one and a half will surely fill your tummy.

 You need

• Cauliflower - 1 small size
• Ginger - 1 small piece
• Cumin seeds - 1 tsp
• Chilli powder - 1 tsp
• Turmeric powder - 1/4 tsp
• Salt to taste
• Coriander leaves - 1/2 of a bunch
• Oil for sauteeing
• Wheat flour
• Water required for kneading

Method

• Make a dough out of wheat flour and keep aside
• Wash and rinse cauliflower florets well.
• Chop it into very tiny pieces.
• Heat oil in a pan and add cumin seeds.
• When an aroma comes add finely chopped ginger. Saute for a minute
• Into this add the turmeric and chilli powder. Saute for a few seconds
• Add finely chopped cauliflower into this. Add salt to taste and coriander leaves.
• Saute, cover and cook on low flame for 5-7 minutes.
• Open and stir fry until dry. 
• Make a lemon size ball out of the dough prepared earlier. 
• Make a small hole in the center and spoon 1 tbsp of cauliflower mix. Cover the hole with dough
• Roll out into a circle and put on hot tawa.
• Add ghee or oil and cook both sides until done. 

Sprouted Moong Gram Stuffed Paratha

I had some sprouted moong gram and was not in a mood to make any salad. Tried these healthy parathas and it tasted very nice. It is an easy recipe with not much ingredients and can be put in a category of healthy lunch box ideas. Do try

 You need

• Sprouted moong gram - 1 cup
• Ginger - a small piece chopped
• Green chilli - 2 chopped
• Onion - 1 small chopped
• Coriander leaves - 1  bunch chopped
• Turmeric powder - 1/4 tsp
• Wheat flour - 2 cups
• Water as required 
• Salt to taste
• Oil for sauteeing

Method

• Make a dough out of wheat flour adding required amount of water. Keep aside.
• Cook sprouted moong gram adding enough salt. Keep aside (avoid over cooking)
• Heat oil in a thick bottomed pan. Add chopped ginger, green chilli and onion.
• Saute until it turns light brown.
• Add turmeric powder and salt (remember you've cooked sprouts with salt).
• Saute and add moong gram sprouts. Mix well and add chopped coriander leaves. 
• Stir fry on low flame for 5 minutes and switch off. 

• Make a lemon size ball out of the dough prepared earlier. 
• Make a small hole in the center and spoon 1 tbsp of sprout mix. Cover the hole with dough
• Roll out into a circle and put on hot tawa.
• Add ghee or oil and cook both sides until done. 

Stuffed chicken paratha

This is an easy to make stuffed paratha and you don't need that extra spoon of ghee to make it lovely. It is appetizing in its way itself.

Ingredients

• Chicken - 1/2 kg
• Onion - 1
• Ginger - a small piece
• Garlic - 2 pods
• Green chilli - 2 
• Chilli powder - 2 tsp
• Turmeric powder - 1/4 tsp
• Salt to taste
• Lemon juice of half a lemon
• Oil - 1tsp
• Wheat flour - 3 cups
• Water as needed to knead the dough

Method

• In a pressure cooker mix together cleaned chicken pieces, chilli powder, turmeric powder, lemon juice and salt.
• Cook it until the first whistle and turn off the gas
• In the mean time chop the onion, ginger, garlic and chilli very finely. 
• Heat oil in a pan and add the chopped ingredients
• Fry until the onion gets the brown colour
• Open the cooker and de-bone the chicken pieces. Don't throw away the stock
• Pour this stock into the pan with onion-ginger-garlic and leave it on slow heat.
• In a grinder, grind the chicken and add it to the pan. Let all the stock dry up.
• Now you'll have a very smooth filling ready to go into your paratha.
• Make a dough with wheat flour as you make for chappathi.
• Roll out a chappathi and spread a lavish 1-2 tbsp filling on it.
• Make a slit from the center to one side of the roti, spread 1-2 tbsp of the chicken filling on the  roti and start rolling from the slit around to make it a cone. Press the ends. (Thanks to masala tv channel for the rolling technique ;) 
• Again roll out the stuffed cone. Put on a hot tawa and cook both sides. There is no need to add ghee as this paratha is tasty as such. 

Vegetable roll

This stir fry idea came up when I was too lazy to cook a masala spicy curry for dinner. Then I thought of making a stir fry with all the vegetables available and roll it in chapathi. Luckily I had much more veggies in my refrigerator than I thought.  I read a lot of food blogs these days, but can’t remember where I got this idea from. But it is worth the try.

Ingredients

• Carrot – 1
• Potato – 1
• Onion – 2
• Beans – 10
• Capsicum -1 (medium size)
• Cauliflower – 6 florets (big size)
• Garlic – 2
• Oil for sautéing
• Pepper powder – 1 tsp
• Soya sauce – 1tsp
• Tomato ketchup – 2 tbsp
• Corn flour – 1 tsp
• Cold water – 1tbsp

Method

• Cut all vegetables into long thin slices
• Heat oil in a pan
• Add garlic. Saute till the raw smell goes
• Add in all the vegetables together into the pan. Add salt (read notes) and cover with lid. Cook on slow flame for 7 minutes. The vegetables shouldn’t get overcooked. It should be cooked yet crunchy
• Open the lid. Increase the flame to medium and let the remaining water (if any)dry off.
• Add pepper powder. Sauté for 1 minute
• Add soya sauce and tomato ketchup. Stir well
• While the vegetables are frying, make a paste of corn flour in cold water and pour over the vegetables.
• Stir fry for 1 minute and remove from flame. The corn flour gives a shine and saucy appearance. 
• Place a chappathi on the plate and put the vegetable mix in the middle and roll, to get a delicious yummy veg roll.

Notes

• Adjust the salt accordingly as you use soya sauce also in this recipe
• You can use your choice of vegetables
• You can add sausages or cooked boneless chicken pieces along with the vegetables