Matar (Peas) Paratha for Sunday Brunch

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Matar (Peas) Paratha

 

Matar Paratha

Matar Paratha served with alu sabzi, green chillies pickle & curd

Nobody makes these like my Mom does 🙂 I always freaked out on the matar pooris that she made and the yum alu sabji to go with it, good old days when one did not have to count calories! I think I and bro actually competed as to who would eat more! Poor Mom! without any help she would put these treats together and add that special zing to our weekends. You are awesome Mom! And I can’t wait for you to visit us again and make yummilicious stuff ; Now I can compete with Arnav when it comes to the number of pooris 😉

 Here is how the recipe goes..

 To prepare dough

  • Wheat flour – 400 grams (2 cup)

Oil and salt to taste- optional, I did not use it.  You can also add kalonji (Nigella) or ajwain (carom) to the dough to add to the flavor. I love to keep it simple and let the flavor of peas rule, so I did not add anything to the dough.

For pea stuffing :

  • Green peas – 500 grams/1 cup(peeled)- You can use frozen peas but fresh peas are preferrable
  • Salt – add to taste(1/2 tsp)
  • Green chilies – 2 chopped fine
  • Ginger – 1  inch long piece- chopped
  • Fennel seeds (Saunf) – 2 tsp (I love the flavour of saunf with peas)
  • Cumin seeds (Zeera) – 2 tsp
  • Asafetida- Hing
  • Oil- I Tbsp

– How to make Matar Paratha

Knead soft dough using warm water. Cover the dough and keep aside for 15-20 minutes.

Prepare Pea Stuffing :

Grind peas, green chilies, ginger and fennel seeds into a coarse paste (don’t add any water). Place pan on  heat. Add slight oil and cumin seeds  and a pinch of asafetida. Once the cumin seeds crackle add the green peas paste prepared above. Keep on medium heat and stir. Add salt as per taste. Usually when it is fresh peas the paste would be completely dry, however the frozen peas tend to have moisture and it takes a little more time on heat for the paste to dry.

It shouldn’t take more than 7-10 minutes in either case. Once the paste is ready keep aside to cool.

Take some dough and roll out into a medium sized chapatti, spread some oil on this and place ball of the peas paste stuffing in the center of this chapatti.  Draw the edges of the chapatti towards the center to cover the filling.  Slightly press this and dust it with flour.  Roll this with a rolling pin and dust liberally with more flour as you are rolling.  When done, pat out the excess flour.

Heat a tava and fry the paratha both sides to crispy and brown.  Put some oil over the paratha as you do this. Stuffed Peas(Matar) Paratha is ready

You can serve the stuffed paratha hot with dhania chutney/curd/pickle or like we had it with some alu sabzi.

Perfect Sunday Brunch….and I can’t wait for the next weekend, we’d already be in February! Am hoping the week is a quick one (read less work 😉 )and I already have an idea of what I am going to prepare and post next week!

 

 

Place ball of the peas paste stuffing in the center of this chapatti

Place ball of the peas paste stuffing in the center of this chapatti

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Rich & Delectable – Baatis

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Baatis

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Having grown up in Rajasthan, daal baati was something we would binge on often. How I loved the Churma, Yum, I would go….

My husband loves Daal Baati, We often treat ourselves to baatis in Indore.  I had made Baatis just once in life and when Charit said he wanted to have them over the weekend, I was like sure thing but…..then he said we will have friends over, that made me a bit nervous, what if the baatis did not turn out well!

I called Mom a day before, heard the method and then again the next day morning and then again while I was baking them 🙂  But they are so simple & quick to make & with my Mom just a call away, it is all super easy! I did not add any baking soda or curd and they came out perfect, a crispy outer crust and soft inside.

I made Daal, besan kadhi (without pakodas), coriander chutney, garlic chutney & rabdi with lychees to go with baatis.  Charit has them with powdered sugar as well, so you could try that too.  Served hot with Ghee the Baatis were enjoyed by all. All you need after this is a good nap!

Ingredients

•             Whole wheat flour (atta)              4-5 cups

•             Salt to taste

•             Pure ghee- 1 Tbsp per cup of flour and additional for soaking and serving (Clarified Butter)

•             Carom seeds (ajwain)    1/2 teaspoon

Method

Mix flour, carom seeds, ghee and salt. Add sufficient water to knead it into a stiff dough. Divide the dough into portions and shape them into small balls. Place the baatis on the tray. Preheat oven to 250 C or ~480 F

Bake them at 250°C for about ten minutes. And after ten minutes, turn sides and bake for another ten minutes. This worked for me. You can always lower the temperature or change sides etc.

Generally they are soaked in a bowl of melted desi ghee for some time before being served but I just shallow fried them in ghee in a pan and served with ghee so that people could add as desired. Remove from bowl before serving and serve with dal and ghee.

Daal Paratha

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Daal Paratha- The Complete Breakfast!

Daal Paratha

Daal Paratha

And before I could do the disappearing act again, I decided to write this post and kick off 2011- on this blog of course!

I hate to waste food and when I am left with Daal from the previous day, I mix it with flour and add onions, green chilies, coriander, extra salt as per taste.. little red chili powder, turmeric powder and a Tbsp oil! Knead the flour and you are ready to make hot crisp Parathas. You don’t really have to add water while kneading the floor, the Daal takes care of it.  You can check for consistency and add if you think you need it to knead the dough.  A Quick, delicious and healthy breakfast on a Saturday morning! Serve hot with Curd, Pickle or Butter.

You can add other veggies too- grated carrot, paneer….and alter the spice mix too to suit your taste buds- am sure you will enjoy this one.

On that note I wish to add that I have learnt a lot more about using leftover food in a different ways from my Mom in law and Mom- and what I am missing right now is my Mom making pudding with the leftover cake (very rare)…Ma I wish I could have it now….

Methi Paratha- Fenugreek Paratha

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Hot Methi Paratha served with butter

Methi Paratha served with Butter

 Healthy and quick to make, we love to have Methi Parathas in our dinner.  Here is how it goes-

 Ingredients –

Ingredients for Methi Paratha

Methi Paratha- Ingredients

 3 cups whole-wheat flour

2 tablespoon Gram Flour

2 cup methi (fenugreek) leaves washed and patted dry

5 tbsps vegetable/ canola/ sunflower cooking oil

1 tsp cumin seeds

1/2 tsp turmeric powder

1/2 tsp red chilli powder

Salt to taste

2 chopped Green chillies

Method-

Mix the above mentioned ingredients in a bowl (1-2 tablespoon of oil is sufficient).  Add water as required and knead to form smooth, medium-soft dough.  Divide the dough into equal sized balls and roll them so that they are smooth and cracklesss.  Roll each ball with a rolling pin and dust liberally with more flour as you are rolling.  When done, pat out the excess flour.
Heat a tava and fry the methi paratha both sides to crispy golden brown.  Put some oil over the paratha as you do this.

Adding gram flour/besan makes them more crisp. It is optional to add it.

Serve hot with curd, butter, or pickle.

Aloo (Potato)Parathas

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I have been away from posting on the blog for quite sometime.  Travelling and busy with the usual chores and sometimes plain lazy.  I am back and promise to be regular now- until the next vacation of course ;-).

  My husband is not a very big fan of Aloo Parathas and when he does have them, he likes them without onions.  I differ!  I love them with onions.  A friend was coming over for brunch and I decided to make Aloo Parathas with onions for both of us. 

Ingredients:

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Ingredients for Alu Paratha Stuffing

For Stuffing

4 boiled Potatoes (Aloo)
1 small finely chopped Onion (optional)
Coriander leaves finely chopped
1 or 2 green Chilies (finely chopped)
Salt, Red Chili powder, Garam masala as per taste
Butter/Oil

 For dough: 
3 cups Wheat flour
Salt to taste
Water As needed
Oil for frying parathas

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Aloo Paratha Stuffing

DOUGH:

Add salt to wheat flour.  Add water and knead to stiff dough.  Cover and keep aside.

FILLING:

Mix the ingredients mentioned above for stuffing.  Roll out equal sized balls out of the stuffing.

Take some dough and roll out into a medium sized chapatti, spread some oil on this and place ball of potato stuffing in the center of this chapatti.  Draw the edges of the chapatti towards the center to cover the filling.  Slightly press this and dust it with flour.  Roll this with a rolling pin and dust liberally with more flour as you are rolling.  When done, pat out the excess flour.
Heat a tava and fry the aloo paratha both sides to crispy and brown.  Put some oil over the paratha as you do this.
Serve the stuffed paratha hot with dhania chutney/curd/pickle.

For variations, you can add Kasturi Methi/Chat Masala to the stuffing.  It tastes good. 

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Aloo Paratha served with Curd

Gobhi Parathas (Cauliflower Paratha)

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Paratha Stuffing

Gobhi Paratha Stuffing

I love rains….and look forward to the arrival of monsoons. I recently made Gobhi (Cauliflower) Parathas for breakfast and they were a perfect match for the lovely weather we have here in Hyderabad!

Ingredients

For stuffing:
1 medium sized Gobhi ( Cauliflower) grated
Salt to Taste
1/4 tsp Cumin seeds
1/2 tsp Red chilly powder
2 Green chillies, chopped finely
2 tbsp Cilantro
1 tbsp Ginger (paste)
1/4 tbsp thymol seeds(Ajwain powder )

For dough:
3 cups Wheat flour
Salt to taste
Water As needed
Oil for frying parathas

Method:

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Gobhi Stuffing Spread over the base Chapatti

 
DOUGH:

Add salt to wheat flour. Add water and knead to stiff dough. Cover and keep aside.

FILLING:

Mix the ingredients mentioned above for filling. Some people like to shallow fry this mixture and cook until the cauliflower is tender. However I skip frying the filling as it increases the oil content in parathas.
Take some dough and roll out two small chapattis (roughly the same size), spread the stuffing on one of these chapattis and use the other chapatti to cover this base.
Roll this with a rolling pin and dust liberally with more flour as you are rolling. When done, pat out the excess flour.
Heat a tava and fry the gobhi paratha both sides to crispy and brown. Put some oil over the paratha as you do this.
Serve the stuffed paratha hot with dhania chutney/curd/pickle.

Paratha served with Curd

Gobhi Paratha served with Curd

Mooli Parathas

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Mooli Paratha-

Chopped Mooli Leaves, Coriander and Ginger

Chopped Mooli Leaves, Coriander and Ginger

Stuffed parathas remind me of my Mom. I grew up on hot parathas served with butter or soothing curd. I and my brother used to eat our heart out and I would then look forward to the afternoon slumber. My brother was particularly fond of Alu parathas, while I loved all of them.
Some people might find the smell of raw grated mooli a little weird, like my four year old son does; however once the parathas are made, they taste heavenly!
It is a good idea to wash and add chopped mooli leaves (if they are fresh) to the stuffing. They add to the flavor of parathas which taste even better when made in this manner.

Ingredients: (Serves 2 People)

 

Stuffing for Paratha

Stuffing for Mooli Paratha

For stuffing:
3 Grated Mooli (Radish)
Salt to Taste
1/4 tsp Cumin seeds
1/2 tsp Red chilly powder
2 Green chillies, chopped finely
2 tbsp Coriander leaves
2 cups finely chopped Mooli leaves
1 tbsp Ginger (paste)

For dough:
2 cups Wheat flour
Salt to taste
Water As needed
Oil for frying mooli parathas

Method:

Stuffing spread out on base chapatti

Mooli Stuffing spread out on base chapatti

 

Rolled out Paratha

Rolled out Mooli Paratha

Add salt to wheat flour. Add water and knead to stiff dough. Cover and keep aside.
Peel and grate the radish. Squeeze and drain all the water. Add salt, red chilly powder, cumin seeds, green chillies, coriander leaves, ginger paste, mooli leaves and mix well.
Take some dough and roll out two small chapattis (roughly the same size), spread the stuffing on one of these chapattis and use the other chapatti to cover this base.
Roll this with a rolling pin and dust liberally with more flour as you are rolling. When done, pat out the excess flour.
Heat a taka and fry the mooli ka paratha both sides to crispy and brown. Put some oil over the paratha as you do this.
Serve the mooli paratha hot with dhania chutney or curd or pickle.

The trick as most of us know in stuffed parathas is to have the filling spread up until the circumference of parathas. I must admit that at times, I cut out the edges of the parathas- where the filling does not reach, this helps in spreading the stuffing uniformly and the shape of the paratha is perfect too! You can use the extra dough for the next paratha.

Mooli Paratha served with Dhania Chutney

Mooli Paratha served with Dhania Chutney

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