Zucchini Paratha

 Winter is in the air ; the chill and pleasant weather calls for  nice soul satisfying hot meals from the pan to the plate . We at home,prefer piping hot parathas or rotis for dinner .

Parathas are filling and healthy as you can include almost as many veggies you wish either by kneading it along with the dough or even by stuffing it into the rolled bread .

Doodhi Parathas are a family favorite during winter, so this time when I had some fresh Zucchini in my fridge I thought of making some delicious parathas with them. I have used green zuchini ,but you can also use the yellow zuchini which are widely available in the market .

Zucchinis belong to the squash family and are used in a variety of recipes across cuisines . Unlike cucumber ,zucchini needs to be cooked before eating.  Zucchini may either be shredded, grated , sliced or even used as cubes depending on the recipe that it is being used in .

For the paratha,I have peeled the zucchini and then grated it finely and kneaded along with the wheat flour with various spices and flavorings. 

If you want to try some healthy,delicious and tasty parathas, please click on the recipe links below 

• Aloo Paratha

• Pudina Paratha

• Palak Paratha

• Moong Paratha

• Doodhi Paratha /Bottlegourd paratha 

• Achaari Ajwain Paratha

• Capsicum Paneer Paratha

• Beetroot Paratha

• Kasuri Methi Paratha 

Preparation Time - 20 mins
Cooking Time - 2 mins per Paratha 
Complexity - medium 
Makes 10 to 12 parathas 

Ingredients 

1.5 cups whole wheat flour 
2 cups grated zucchini
1 tsp red chilli  powder 
1/2 tsp haldi powder 
1 tsp jeera powder 
2 tbsp finely chopped corriander
Salt as needed
Oil to roast the paratha 

Method 

• Squeeze out the excess water from grated zucchini and add it a mixing bowl along with the spices (red chilli powder , haldi powder , jeera powder and salt) . Mix it well with your fingers .
• Add the wheat flour and the corriander and knead into a smooth and firm dough without cracks .Apply some oil over the dough and keep covered for 10 mins. 
• Pinch out big lemon sized balls from the dough and roll them into a medium thick roti .
• Heat a tawa or griddle and place the rolled out paratha on the tawa .
• Flip it over when you see small bubbles and brown spots on the under side .
• Apply some oil around the paratha and roast it until its well done.
• Take it off the tawa and serve hot with some chilled curd or raita of your choice. 

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Thalipeeth (थालीपीठ) - Multigrain flat bread

 Thalipeeth is a very popular flat bread from Western India ,specially from Maharashtra and North Karnataka. Thalipeeth is a filling and sumptuous breakfast option often served with fresh home made butter and pickle .

Thalipeeth is made using a special flour called Bhaajanee prepared from  various grains and  legumes . The  grains and legumes are roasted until crisp and then pounded to a fine powder which is used to make the dough for Thalipeeth. 

If we have no time to prepare the bhajnee we can use different flours like rice flour , jowar flour, bajra flour,  wheat flour, gram flour etc and knead the dough using various spices and herbs . Most common spices used are corriander, cumin,green chillies .

 If making thalipeeth on days of fasting then flour made from amaranth grains and sabudana (sago) is used ,as consumption of regular grains and legumes is avoided on such days .

Finely chopped onions and spring onions are also added to the flour while kneading for added taste. 

This month we are looking at various types of Flat bread in our Facebook Gourmet group as suggested by Anu Kollon . Anu's blog has the popular flat bread of Kerala Arisi Pathiri which is what I would want to try soon.

It was fun reading about so many varieties of flat bread that are made all over the world and my partner Renu has dished out Polish Onion Flat Bread  while I made this Thalipeeth .

To know more about this fun and vibrant food group ,click on the image below to visit the Facebook page.

Preparation Time - 20 mins
Cooking Time - 2 to 3 mins per thalipeeth 
Complexity - Medium
Makes - 7 to 8 thalipeeth 

Ingredients 

1/2 cup Jowar flour
1/4 cup Wheat flour 
1/2 cup Rice flour 
2 tbsp Besan / gram flour 
Handful of soaked sago/sabudana
1 tsp Til seeds
2 Green chilli finely chopped 
1/4 tsp turmeric 
1/2 tsp Chilli powder
Handful of finely Corriander leaves 
Salt as needed
1/2 tsp Ajwain /carom seeds 
Oil for roasting the thalipeeth

Water to knead the dough

Method 

• Sift all the flours in a mixing bowl . Add the chopped corriander,  green chillies ,sesame seeds, cumin, salt, turmeric, chilli powder ,ajwain and mix it well with your fingers .
• Add the soaked sabudana and knead the dough by adding water in stages . The dough has to be soft and pliable as we need to pat it with our hands .keep the dough covered until use .
• As the gluten content is very less ,we cannot roll the dough but have to spread  the dough by patting it .
• Heat a tava /griddle . Most preferred is iron tawa but you can also use non stick tava.
• Take a parchment/butter paper or even a banana leaf and grease it with some oil.
• Grease your palms with oil and pinch out a big lemon sized ball from the dough and start patting on the paper with your palms .
• Start from the center and start patting towards the outer end.  Wet your palms with water for ease of patting.  Pat it as thin as you can .
• Carefully lift the parchment paper with the patted thalipeeth and invert it on the hot tawa .
• After 2 or 3 seconds slowly peel off the  paper from the thalipeeth (2nd row 1st image) 
• Drizzle oil all over the thalipeeth like how we do for dosa and cook on one side and then flip it over and cook on the other side by drizzling some more oil.
• Take it off the pan when both sides are well cooked and serve hot with butter and pickle. 

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Methi Thepla | Fresh fenugreek flat bread

A typical gujurati breakfast on a winter morning will comprise of piping hot thin methi theplas served with spicy mango pickle, curd and aromatic steaming hot masala chaai .

I am sure this description is making you drool right away ! I had already posted a recipe of Kasuri Methi theplas which are made from sun dried fenugreek leaves during off season when fresh fenugreek isn't available. Today we shall see how to make the tastiest and perfect methi theplas using fresh fenugreek leaves .

Methi theplas make a very frequent appearance in my home during winters.We love to have hot hot theplas for dinner alongside some simple gravy or even plain dal but the best combo for theplas is potato curry if you are having it for dinner or packing it for a picnic lunch .

Separating the tender methi leaves from the stem is the only time taking part which we need to do very patiently.  If the stem is tender and thin,then I chop that also finely along with the leaves but make sure you discard the stem of they are too thick . Thick stems will make it difficult while rolling out the theplas and the theplas will tear which we don't want.  

Preparation Time : 10 -15 mins
Resting Time : 15 mins
Cooking Time : 2 mins per thepla
Makes : 13-14 theplas
Complexity  : Medium

Ingredients
2 cups whole wheat flour
2 tbsp curd
2 tbsp besan / gram flour
1/2 tsp ajwain/carom seeds 
1 tsp haldi / turmeric
1 tsp red chilli powder
1 cup packed - finely chopped fresh methi 
Salt as needed
Oil to fry the theplas

Method

• In a wide mixing bowl add in the haldi powder , red chilli powder ,ajwain and salt to the chopped methi and mix it well with your fingers to release the flavor and essence of methi .
• Add  wheat flour,gramflour, 1 tablespoon oil,curd to the methi and knead a soft but pliable dough by adding water at intervals . 
• Methi when mixed with salt and spices will release some water ,so be careful while you add water to knead the dough. Just sprinkle water little by little and knead.
• Coat it with some oil and knead again and keep covered with a tight lid or a muslin cloth and set aside for 15 mins. 

• Pinch out small balls from the dough , dust it with some dry wheat flour and roll it into thin rotis using a rolling pin.
• Heat a tawa or griddle and put the rolled out thepla on the hot tawa .
• Cook on one side with a little oil and flip over.  Do it on low flame. 
• Drizzle some more oil and cook the under side until it is well cooked.
• Use oil little generously if you want to keep the theplas for 3 or 4 days . The oil will ensure the theplas won't get spoilt. 
• Take it off the pan and store it in a dry container or wrap in aluminum foil .

Some more lipsmacking delicacies using Fresh Methi 

Methi na Gota (pakoras)

Cabbage Methi Pakoras 

Methi Puri 

Methi Dal 

Aloo Methi Sabji

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Kothmir Paratha | Corriander Flat Bread

 After all the festive binge eating we all settled for a simple yet wholesome meal for dinner . Instead of making the usual dal roti and sabji ,I prepared some flavor packed aromatic kothmir parathas and served with some thick curd and freshly ground green chutney. 

I make kothmir paratha quite often whenever I get a fresh bunch of corriander from the vegetable vendor. I donot use a chopper or blender to cut the corriander ..I prefer to roughly chop the corriander and then mix it with spices using my fingers ,this way the flavor is released well when kneaded with the wheat flour . You may add some ajwain/carom seeds to the dough ,but I prefer to keep it plain .

Parathas are the best way to feed and sneak in vegetables which are generally avoided by kids as well as elders . Pumpkin Paratha by Narmadha is a perfect treat for the Fall Season when pumpkins are available in plenty. 

Some such healthy parathas for you all to try from my blog .

• Aloo Paratha

• Pudina Paratha

• Palak Paratha

• Lachha Paratha

• Moong Paratha

• Doodhi Paratha /Bottlegourd paratha 

• Achaari Ajwain Paratha

• Capsicum Paneer Paratha

• Beetroot Paratha

• Kasuri Methi Paratha 

Preparation Time - 10 mins

Resting Time - 10 mins

Cooking Time - 2 mins per paratha 

Complexity - medium 

Makes 8 to 10 parathas 

Ingredients

1 cup whole wheat flour
3/4 cup tightly packed roughly chopped kothmir/corriander leaves
2 tsp red chilli powder
1/2 tsp turmeric
salt

Water to knead

Method

• Sift the flour with turmeric,salt,red chilli powder and salt.
• Now ,add the chopped corriander and knead into a smooth soft dough. Mix the corriander with your fingers nicely by sprinkling water little by little so that the flavor seeps into the dough 
• Add water little by little while kneading and make a soft pliable dough . Smear some oil all over the dough and cover it. 
• Keep aside for about 10 to 15 mins.
• Pinch out lemon sized balls and roll into rotis.
• Heat a griddle,and cook the rotis on both sides,using a little oil. [OR]
• Oil Free Version : Cook on both sides until brown spots appear and the rotis are cooked.
• You can also puff the  rotis on open flame like fulkas if you want a softer version .
• Soft Tasty Yummy parathas ready. Serve with any kind of gravy,pickle,green chutney or thick yogurt/curd.

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Kasuri Methi Theplas / Parathas

Theplas are an integral part of a gujurati cuisine . Theplas due to their long shelf life are good to carry for picnics, long journey spanning 2 or 3 days and even as a stand by at home during hectic and busy days .
For working women,theplas are really a boon as they can be made over the weekend and used during the weekdays.  The dough is already kneaded with spices which makes it flavorful and doesn't really need a side dish to go with . Any spicy pickle and a cup of yogurt are commonly served, else a spicy potato curry is the best combination.

During winters fresh chopped Methi (fenugreek) and grated Bottle gourd (Doodhi) are added to the dough to make Methi Thepla or Doodhi Thepla.

Today, we shall see how to prepare theplas using Kasuri Methi I.e dried methi leaves which are stored for use during off season.

Preparation Time : 10 -15 mins
Resting Time : 15 mins
Cooking Time : 2 mins per thepla
Makes : 13-14 theplas
Complexity  : Medium

Ingredients
2 cups whole wheat flour
2 tbsp curd
2 tbsp besan / gram flour
1 tsp haldi / turmeric
2 tsp red chilli powder
2 tablespoons  kasuri methi
Salt as needed
Oil to fry the theplas

Method

• Soak the kasuri methi in warm water for about 5 mins.
• Squeeze the water from the methi and put in a wide mixing bowl.
• Add in the haldi powder , red chilli powder and salt to the kasuri methi and mix it well with your fingers to release the flavor and essence of methi .
• Add the wheat flour, 1 tablespoon oil,curd to this kasuri methi and knead a soft but pliable dough by adding water at intervals .
• Coat it with some oil and knead again and keep covered with a tight lid or a muslin cloth and set aside for 15 mins. 

• Pinch out small balls from the dough , dust it with some dry wheat flour and roll it into thin rotis using a rolling pin.
• Heat a tawa or griddle and put the rolled out thepla on the hot tawa .
• Cook on one side with a little oil and flip over.  Do it on low flame. 
• Drizzle some more oil and cook the under side until it is well cooked.
• Use oil little generously if you want to keep the theplas for 3 or 4 days . The oil will ensure the theplas won't get spoilt. 
• Take it off the pan and store it in a container or wrap in aluminum foil .

Beetroot Paratha | Chukandar Parantha - Vegan & GF

We wish people to always be in the PINK OF HEALTH ; and this vegetable beetroot is just true to this phrase . Beetroot is a powerhouse of nutrients and many vitamins . It is known to be a natural remedy to  fight anemia and iron deficiency . Raw beetroot juice is used for detox and cleansing of the liver . Cooked beetroots are rich in fibre which is also very essential for the body .
As the beetroots when eaten raw have an earthy smell many people do not like to eat it raw , especially children..so as I say sneak them into parathas and feed them so that they will eat .
My blog has many recipes for delicious parathas which are kids as well as adult friendly. You may check the recipes below.


Preparation Time : 30-45 mins
Cooking Time : 30 mins
Makes : 8-10 parathas
Complexity : Medium High

Capsicum Paneer Paratha

Capsicum Paneer paratha is a very nutritious and healthy breakfast option loaded with the goodness of capsicums/ bell peppers and cottage cheese i.e paneer. This can be even packed for lunch box for kids as well as adults. The addition of paneer provides the necessary protein requirement for the day making it a wholesome meal . Serve it with some thick curd / raith or some pickle .Can also be paired it with some gravy or dhall if serving for lunch or dinner.

Preparation Time : 10-15 mins
Cooking Time : 30 mins
Complexity : Medium

Achaari Ajwain Paratha | Pickle flavored Flat Bread

Parathas are a very healthy and a sought after breakfast in most Indian households. Pickle and curd are the best accompaniments for any kind of paratha ; stuffed or flavored . Today's paratha is flavored with pickle spices while kneading the dough which gives it a nice spicy as well as tangy flavor . Curd or some potato stir fry can be used as an accompaniment to complete a meal or brunch or a heavy breakfast.
These parathas can be packed for long travels or picnics as they stay fresh for 2-3 days if prepared and stored properly.

You can also check for other Roti/Parathas featured in this blog.

• Aloo Paratha
• Pudina Paratha
• Palak Paratha
• Lachha Paratha
• Missi Roti
• Fulka Rotis
• Moong Paratha
• Doodhi Paratha /Bottlegourd paratha 

Preparation Time : 20 mins
Cooking Time : 20-30 mins
Complexity : Medium

How to make the best phulka rotis - Video Post

I already have a post on Phulka Rotis with detailed pictorial representation on making Fulkas.
The post has details on kneading the dough ,the resting time and other minute details. Please go through that post here for all those minute details. Recipe here

In this video recipe, I am just demonstrating on how to get the Puffiness in the rotis while making Fulkas.

Moong Paratha | Greengram Flat bread - (Protein rich Paratha)

Moong(hindi) / Hessarakaalu (kannada)/Paccha payaru (tamil) belongs to the legume family rich in vitamins and proteins.

Moong is widely used in Indian cuisine in the form of gravies ,stir fries,salads. The dehusked version is the Moong Dhall/Paitham paruppu/Paasi paruppu  which is yellow in color used in preparation of Dals,kootu,sambar,payasam etc.

To know more about the nutritional value of the Moong bean you may refer to this information provided by Wikipedia  https://en.wikipedia.org/wiki/Mung_bean

 Though this is very high in nutrition many people donot relish this bean in any form for various reasons and people at my home also donot have it with much liking. So I invented this way of including it regular diet in the form of paratha and they were not able to identify what went into the paratha 😉. You can try to mask like this and feed it to your children and adults as well.
You can also check for other Roti/Parathas featured in this blog.

• Aloo Paratha
• Pudina Paratha
• Palak Paratha
• Lachha Paratha
• Missi Roti
• Fulka Rotis

Preparation Time : 30 mins
Cooking Time : 30-40mins
Makes : 12-14 parathas
Complexity : Medium High

Aloo Paratha | Stuffed Potato Flat Bread

Aloo Paratha just does not need any formal introduction . Its an absolute favorite from toddlers to elders. It falls into the category of recipes that go by the saying " No one can eat just one".

As much as everyone likes to eat aloo paratha,the process to make it is slightly complicated .The art of packing the filling into the rolled out dough and further rolling it into a paratha is what we need to master; and once you get a hold then making aloo parathas is just a breeze.

It took me also many trials and experiments before I can present this less messy method  here today. 

The key to getting the best taste of the paratha is that  the stuffing needs to spread evenly while rolling . With each bite of the paratha  we must feel the potato stuffing in the mouth.

I will try to give you  the best and less complicated way to make your favorite aloo parathas.

Preparation Time : 30 - 40 mins

Cooking Time : 30 mins

Serves : 8-9 parathas

Complexity : High

Phulka Rotis | Fulkas - Indian Flat Bread

This was one post which I thought was not needed. With present day lifestyle rotis / chapatis have become a staple diet for many people . Earlier Rotis were staple to Northern Indian food as Rice was for South Indians,but off late its staple across most house holds..Requests from a lot of my friends came in asking how to make soft rotis and also about the puffing up.So I thought I should be posting the recipe for my friends.

Phulka Rotis are the oil free version of chapathi or Indian Flat bread  where the dough after rolling is first lightly toasted on a griddle / tawa and then cooked on an open flame which helps in Puffing up of the roti.  The moisture trapped inside the rolled Out dough tries to escape and enables the cooking  from inside. 

This puffing is known as "PHULNA " in Hindi and hence the name "Phulka Roti"

Resting Time for Dough : 20 mins
Cooking Time : 2 mins per roti
Serves : Makes about 8-10 rotis

Step by step video demonstration from kneading to preparation of Rotis

Ingredients

1 cup whole wheat flour  + 1/4 cup dry flour for dusting
3/4 tsp salt
2 tsp oil
1 cup water
Rolling Pin & Strong base for rolling the rotis

Method

Kneading the Dough

• Mix the salt and wheat flour in a mixing bowl.
• Knead the dough  by adding water little by little and continuing kneading until all the dry flour is used up and dough like mixture is formed.
• Now slowly keep kneading and stretching the dough with your palms until you find the dough to be a little light and soft in texture.
• If you find the dough dry and hard to stretch,just wet your palms with a little water and start kneading.
• This step of stretching and kneading the dough is very important as the GLUTEN present in the wheat flour will react and provide with the elasticity while rolling the rotis.
• As you keep kneading the dough,you can see that the texture of the dough transforms slowly and once it is done it will be a nice shiny soft ball of dough.
• Once the dough is ready,smear oil in your palms and coat the dough all over and keep it covered in cling wrap,muslin cloth or an air tight container for 15 -20 mins.
• This step again helps in providing  the elasticity and softness.

Making Rotis 

• Pinch out lemon sized balls from the dough
• Dust the balls with a little dry flour and start rolling it out into a round shape.
• Ensure that the edges are not thick and the round is evenly rolled out.
• Place the roti on a hot tawa and cook until light brown spots appear on lower side.
• Flip over and cook on the second side until brown spots appear.
• Now take the roti with the help of tongs and put on open flame .Now you can see the roti puffing up.
• In case you are working on an electric hot plate,then you get a grill on which you can place the rotis for puffing.
• Take it off the flame and serve hot with a little ghee smeared over it. (Skip for Vegan diet).
• Always store the rotis in a hot pack /casserole  soon after making them.

It is important to prevent the rotis become soggy and keep it dry and soft until you serve . Check the video below for tips & tricks . 

Notes:

• Too much dry flour for dusting tends to burn when cooking on tawa,so keep the usage as little as possible.
• Initially the shape may be a little weird but do not worry ,with practice you can master it.
• The puffing happens when the moisture gets released from the rotis,do not leave the roti on the tawa for a long time,then the rotis won't puff up.
• Keep the rotis covered in a foil or a thin muslin cloth to retain the softness.

Lachha Paratha / Whole wheat Flakey Flat Bread

We all love to order this Lachha Paratha when we dine out. But have you ever given a thought ,of making it at home? I have always wondered and stayed back even from the thought of experimenting it at home thinking it will be a complicated process to get the flaky layers. Must tell you,I was proven wrong when I made an attempt to make it at home. First time I tried and Viola!! it was great.. nice flaky paratha with mild crispness here and there.
Thanks to Sanjeev Kapoor's show on the television which motivated me to try this at home.I am sure you will also to try this recipe and enjoy the restaurant flavor in the comfort of your home.
I served this lachha paratha with a mix vegetable kurma ,but you can serve it with a choice of your favorite curry / gravy.

Preparation Time : 10-15 mins
Cooking Time : 4- 5 mins per paratha
Serves : makes about 8-9 parathas

Pudina Paratha / Mint Flat Bread

Mint /Pudina has a very distinctive flavor and taste. It enhances the taste of any recipe and the outcome is simply great. Considering the many medicinal effects that Pudina possesses its best if included in some for or the other in our daily diet. After having seen the use of Pudina in Pudina Thuvayal,Mint Corriander chutney for chats / sandwiches,now let us see how we can make tasty parathas with this wonderful herb. Perfect for patients with diabetes and fitness freaks. The parathas can be made oil free too.

Preparation Time : 45 mins
Cooking Time : 15 - 20 mins
Makes about 8-10 parathas

Pudina Paratha

Missi Roti

Missi Rotis are an inevitable part of Rajasthani Cuisine.Consumed all round the year except for in winters where Bajra(Pearl Millet) Rotis are prepared.
Missi Rotis are easy to make and the low fat version also tastes good i.e while cooking the rotis,they can be made with or without using oil / ghee . I tried the No Fat version and it tasted no different from the Ghee dipped ones that I had earlier tasted in authentic Rajasthani cuisine restaurants.
Now off to the recipe :)

Preparation Time : 30 mins
Cooking Time : 15 - 20 mins
Makes about 8-10 rotis

Missi Roti

Palak Paratha /Spinach Flat Bread

For all the Paratha lovers out there,another simple,tasty,colorful and healthy version of parathas. A great hit among kids who don't like to have greens as a part of their meal,this is the best way to incorporate it in their lunch or dinner . Good for people with Diabetes as it contains just wheat flour and spinach. This can also be a part of lunch box for kids with curd or some ketchup.

" Sending this to HITS – Diabetic friendly and HITS page"  

Preparation Time : 15 mins
Cooking Time : 10 mins
Serves : 2-3

Jain Version : Skip the ginger and follow the recipe as is

palak Paratha/Spinach Flat Bread