Category: Paratha (page 1 of 2)

Methi Thepla Recipe (Gujarati methi thepla)

Hi foodies ! Today’s recipe is ‘Methi Thepla’. Thepla are Gujarati flatbread made from fenugreek leaves, different types of flours and few Indian spices. Balanced proportions of all the main ingredients gives a healthy snack or meal. Use fresh fenugreek leaves for this recipe. You can serve thepla as snack or as a full meal along with green chutney or plain curd / koshimbir or ketchup or any chutney of your choice.

Methi Thepla

Methi Thepla

For more paratha recipe, you can check  Paneer Baida Roti (cottage cheese & egg parcel) , Jhatpat ratlami sev paratha (sev stuffed paratha) , Lachha Paratha (Warqi Paratha, Layered Paratha) , Gobhi Da Paratha , Butter Naan (how to prepare naan at home) .

For chutney recipes, you can check Mirchi Thecha (maharashtrian green chilli garlic chutney) , Sweet n Spicy Tomato Chutney (Tamatar chutney) , Chilli Garlic Sauce (Homemade) , Chili garlic chutney (Sabut Lal mirch aur lahsun chutney) .

You can share your re-creation of this recipe or any other recipe from Rasoi Recipe. You can share it on Facebook page or directly mail it to me on rasoirecipe@gmail.com . I would love to hear from you guys. If you have any suggestions or if you want to share your views or appreciation, you can leave your message in the comment section below.

Serves: 7

Duration: 10 mins (prep time) + 30 mins (cook time) = 40 mins (Total time)

Ingredients for Methi Thepla

Fenugreek leaves/ Methi
(chopped)
1 bunch
Wheat flour/Atta500 gms
Maize flour/Makka atta1 cup or 100 gms
Gram flour/Besan1 cup
Salt1 Tbsp as per taste
Red chilli powder1/2 tsp or as per taste
Coriander powder2 tsp
Green chilli-garlic-ginger paste15 (chillies)+1 pod garlic+1/2" ginger
Turmeric1/2 tsp
Carrom seeds/ajwain1/2 tsp
Asafoetida/Hing1/8tsp
Cumin seeds/Jeera1 tsp
Sugar (optional)1 tsp
Oil for dough1/2 cup
Curd1/2 cup
Oil for shallow frying
Sesame seeds1 tsp
Coriander leaves (chopped)2 Tbsp

Procedure for Methi Thepla

  • Wash and cut methi/ fenugreek leaves.
  • In a large vessel take wheat flour, gram flour, maize flour, oil, salt, fennel seeds, carrom seeds/ajwain, cumin seeds, asafoetida, red chilli powder, coriander powder, turmeric, curd, sugar and green chilly ginger garlic paste.

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  • Add chopped fenugreek leaves in the above mix.

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  • Knead a dough.

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  • For thepla, divide dough in equal size balls.
  • Now take one ball at time and start preparing small dough circle.

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  • Dust it with wheat flour and start rolling again.
  • Heat a skillet/tava and place the thepla on it. Keep it on high flame.

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  • When thepla is cooked partially from one side flip it on other side.

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  • At this stage spread oil/ghee/butter on partially cooked side. Flip again and cook it fully this time.
  • Spread oil/ghee/butter on the other side too and let the thepla cook till dark brown small spots starts appearing on it.

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  • Prepare all the remaining theplas like this.
  • Serve it hot with koshimbir / plain curd / green chutney/  tomato chutney.

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Butter Naan (how to prepare naan at home)

Hi everyone ! Today’s recipe is ‘Butter Naan’. Now try delicious and soft butter naan at home. Serve these soft breads with rich veg or non-veg dish.  You can prepare it when you want to give home-made food a restaurant style touch. I am preparing naan with maida/all purpose flour, for healthier option you can try it with whole wheat flour.

Butter Naan

Butter Naan

Traditionally naans are prepared in clay ovens, I have prepared it in an electric oven. If preparing at home you can also use tava. To prepare naan at home all you need to do is to follow steps.

You can share your re-creation of this recipe or any other recipe from Rasoi Recipe. You can share it on Facebook page or directly mail it to me on rasoirecipe@gmail.com . I would love to hear from you guys. If you have any suggestions or if you want to share your views or appreciation, you can leave your message in the comment section below.

You can serve butter naan with any of these dishes White Chicken Recipe (Chicken in white gravy) , Bhuna Gosht (Lamb cooked with desi masalas) , Bhuna Murgh (Chicken with yoghurt and cream) , Jhatpat Egg Masala (masala egg recipe) , Easy Chicken Curry (Chicken curry) , Jhatpat Shahi Paneer (Quick royal cottage cheese) , Paneer Masala (Cottage cheese in tomato gravy with peas and capsicum) , Malai Kofta (Stuffed cottage cheese balls in gravy)

Serve: 2-3

Duration: 2 hrs

Ingredients for Butter Naan

 

Maida/All purpose flour1/2 kg
Yeast1.5 tsp
Curd/Yogurt2 tbsp
Sugar1 tsp
Saltas per taste
Ghee3 tbsp

Procedure for Butter Naan

  • In a bowl, take yeast, lukewarm water and sugar.

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  • Stir the mixture. Cover it. Keep it for 10 minutes.
  • In a big bowl or plate, add maida/all purpose flour, curd, salt and ghee/butter.

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  • Whisk above mix of flour with yeast mixture. Knead everything to get a soft dough.

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  • Cover dough and allow the dough to leaven for at least 1 hours.
  • After 1 hour divide the dough in equal size balls.

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  • Start preparing the naan just like you prepare chapati, but this time you need to prepare thick roti/chapati.
  • Sprinkle naan with nigella seeds or kalonji.

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  • With the help of fork prick naan.

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  • Place naan in an electric oven.

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  • When preparing naan with maida/all purpose flour, keep one thing in mind, always prepare fresh and hot naan.

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  • Spread butter on the naan.

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Punjabi Chole Masala Instant Bhature Recipe

Happy Monday ! Today’s recipe is ‘Punjabi Chole Masala Instant Bhature’.  Chole bhature is a very popular dish of north India. Every Indian restaurant here in India serves chole bhature. Chole bhature is a delicious dish in which chickpeas are cooked with indian spices and it is served with fluffy deep-fried leavened bread. In this recipe, we are using soda water as leavening agent to soften and lighten dough. This instant bhatura recipe was shared by one of my friend, from that time we prepare our bhatura this way only.

This recipe requires no garlic and onion to prepare chole masala. It is a very easy recipe, someone with very less experience in cooking can prepare it. This chole masala recipe uses very less oil, so even person on diet can try this one.

You can prepare Punjabi chole masala powder at home only, check- Punjabi chole masala recipe to prepare chole masala.

Punjabi Chole Masala Instant Bhature

Punjabi Chole Masala Instant Bhature

You can share your re-creation of this recipe or any other recipe from Rasoi Recipe. You can share it on Facebook page or directly mail it to me on rasoirecipe@gmail.com . I would love to hear from you guys. If you have any suggestions or if you want to share your views or appreciation, you can leave your message in the comment section below.

Serves: 6

Duration: 1 hour

Ingredients for Punjabi Chole Masala Instant Bhature

For Punjabi Chole Masala
Chole/Chickpeas500 gms
Tomato for puree5 (medium size)
Curry leaves7-8
Salt as per taste
Red chilli powder2 tsp or as per taste
Punjabi chole masala2 tsp
Soda1/8 tsp
Wateras required
Oil/Ghee4 tbsp
Tea bag1
Coriander leaves (chopped)2 tsp (for garnishing)
Onion for garnishing
Instant Bhature
Maida/All purpose flour750 gms
Semolina/Suji
(optional)
half cup
Soda water1 small size full bottle
Saltas per taste
Oilfor deep frying
Sugar1 tsp

Procedure for Punjabi Chole Masala Instant Bhature

For Punjabi Chole Masala:
  • Soak chickpeas overnight or for 7-8 hours in sufficient water.
  • Drain water and boil chole/chickpeas with salt, tea bag and soda in a pressure cooker. You can also prepare tea bag at home like me.

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  • Let pressure drop on its own. Remove tea bag from the boiled chole.
  • In the boiled chole, add tomato puree, salt and punjabi chole masala powder.

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  • Now prepare a temper, heat oil, add curry leaves and red chilli powder.

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  • Temper chole, cook chole for at least 15 minutes. Mash chole and if you want semi dry consistency add water accordingly. Do not cover the cooker.

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  • Punjabi chole masala is ready to serve. Garnish with chopped coriander leaves.

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For bhature:
  • Sieve maida/all purpose flour, sooji, and salt.

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  • Add soda water and sugar, mix well.

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  • Knead everything well. Prepare a smooth dough.
  • Cover dough with a cloth and keep dough for 15 mins.
  • Heat oil in a deep frying pan or kadhai.
  • Make balls from the dough and prepare bhature with the help of rolling pins.

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  • When the oil is hot enough, place bhatura in the oil. Let bhatura puff.

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  • When the bhatura are light golden, remove from oil and keep on a tissue paper to drain excess oil.
  • Make rest of the bhatura this way.
  • Serve the bhatura hot with punjabi chole masala and onion wedges.

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Paneer Paratha (Cottage cheese stuffed paratha)

Hello my foodie friends ! How are you all doing? Today’s recipe is ‘Paneer Paratha’. This is one of the most popular stuffed paratha from Punjabi cuisine. You can serve this dish with koshimbir / plain curd / boondi raita/  pickle.

Paneer Paratha

Paneer Paratha

Paneer is a rich source of milk protein and that makes it one of the most healthy food item. It is the most common type of cheese used in Indian sub continent. It is so popular in India, that most of the famous international food joints serve dishes in which paneer is the main ingredient.

You can share your re-creation of this recipe or any other recipe from Rasoi Recipe on our Facebook page or directly mail it to me on rasoirecipe@gmail.com . I would love to hear from you guys. If you have any suggestions or if you want to share your views or appreciation, you can leave your message in the comment section below. 🙂 

For more paratha recipes, you can check Paneer Baida Roti (cottage cheese & egg parcel) , Jhatpat ratlami sev paratha (sev stuffed paratha) , Lachha Paratha (Warqi Paratha, Layered Paratha) , Gobhi Da Paratha .

For more paneer recipes, you can check Jhatpat Shahi Paneer (Quick royal cottage cheese) ,  Paneer Baida Roti (cottage cheese & egg parcel) , Paneer Masala (Cottage cheese in tomato gravy with peas and capsicum) .

Serve: 5

Duration: 5 mins (prep time) + 20 mins (cook time) = 25 mins (total mins)

Ingredients for Paneer Paratha

For Dough 
Wheat flour1/2 kg
Wateras required for dough
Salt optional
For filling/stuffing
Fresh Paneer / Cottage Cheese
(grated)
200 grams
Mint leaves (chopped)7-8
Coriander leaves (chopped)2 tbsp (heaped)
Onion (chopped)1 (medium) (optional)
Green chillies2-3
Saltas per taste
Red chilli powder1 tsp
Chaat masala1 tsp
Jeera/cumin powder1/2 tsp
Garam masala / All spice powder1/4 tsp
Ginger (grated)1 tsp (levelled)
Oil for frying

Procedure for Paneer Paratha

For Dough:
  • Knead the wheat flour/atta with water and salt to prepare fresh and smooth dough. Cover it with a cloth, keep it aside.
For filling / stuffing:
  • Grate paneer with the help of a grater.
  • Add all the ingredients of filling in the paneer.

  • Mix everything gently and slowly, stuffing for paratha is ready, keep it aside.
For paratha:
  • For paratha, divide dough in equal size balls.
  • Now take one ball at time and start preparing small dough circle.

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  • Place a tbsp of paneer filling in the centre, close it from all sides.

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  • Dust it with wheat flour and start rolling again.
  • Heat a skillet/tava and place the paratha on it. Keep it on high flame.

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  • When paratha is cooked partially from one side flip it on other side.

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  • At this stage spread oil/ghee/butter on partially cooked side. Flip again and cook it fully this time.

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  • Spread oil/ghee/butter on the other side too and let the paratha cook till dark brown small spots starts appearing on it.

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  • Prepare all the remaining parathas like this.
  • Serve it hot with koshimbir / plain curd / boondi raita/  pickle.

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Note:

  • You can add black salt also in the stuffing, in the ingredients it is not there because it is already there in chaat masala.

Paneer Baida Roti (cottage cheese & egg parcel)

Hi everyone ! Today’s recipe is ‘Paneer Baida Roti’. It is basically a crisp parcel stuffed with paneer (cottage cheese) and egg.  Baida means egg. Most common form of this dish is prepared with boiled boneless chicken, here we are using paneer so that even eggetarians can enjoy this recipe. Chicken baida roti is very famous dish in Mumbai. If you do not have paneer at home and still want to prepare this roti/parcel go for boiled potatoes instead of paneer. Enjoy this dish as a starter or snacks.

baida roti

You can share your re-creation of this recipe or any other recipe from Rasoi Recipe on our Facebook page or directly mail it to me on rasoirecipe@gmail.com . I would love to hear from you guys. 🙂 

Serve: 3

Duration: 30 mins

Ingredients for Paneer Baida Roti

Paneer crumbled 1 cup

Refined flour/Maida 2 cups

Salt as per taste

Water for dough

Jeera/cumin seeds 1 tsp

Fresh Coriander/cilantro (chopped) 2 tbsps

Onion (chopped) 1 medium

Oil for shallow frying

Oil 1 tbsp for cooking paneer

Green chilies 2 tbsps

Egg 1

Chat masala 1/2 tsp

Red chili powder 1/2 tsp

Procedure for Paneer Baida Roti

  • Sift refined flour and salt in a bowl. Mix well and knead into a soft dough by adding water as required.
  • Keep the dough aside by covering it with a damp cloth.
  • Heat oil in a pan. Add jeera and cook it for few minutes till jeera turn golden brown in color.
Heat oil and add jeera.

Heat oil and add jeera.

  • Add paneer, salt, chat masala and red chili powder. Cook till oil separates.

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  • Grease flat surface with oil and roll out dough in a small thin square roti/chapati.

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  • Place paneer masala, chopped onion, chopped coriander leaves and chopped green chillies in the centre.

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  • Carefully add one egg over the above masala.

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  • Quickly fold in sides to make a square parcel. Heat a non-stick pan and gently shallow fry the parcel on low flame till it is of golden brown color. When the parcel is crisp and golden brown from all sides your paneer baida roti is ready to serve.

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  • Cut it into small pieces and serve it hot with green chutney and tea/chai/coffee.

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Food Quote

“We all eat, and it would be a sad waste of opportunity to eat badly.”

-Anna Thomas

Jhatpat ratlami sev paratha (sev stuffed paratha)

Happy Tuesday everyone ! I hope you’re all having a yummy week. Today’s recipe is ‘Jhatpat ratlami sev paratha’. I am very happy to share this recipe with you all as this is my easiest recipe on this blog. You can have it in any meal. This recipe is a nice change from regular vegetable stuffed parathas that we all have normally. All you need is dough, ratlami sev and oil to fry. But if you have time and you want to give it that extra flavour you can add onion, coriander and mint leaves to this recipe. Let’s get started with the recipe…

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Serve : 4-5
Duration: 5 mins prep time & 5-7 mins / paratha cook time

Ingredients for Ratlami sev paratha

Whole wheat dough 2 cups

Ratlami sev 2-3 cups (crushed in small pieces)

Oil/ghee/butter to fry

Procedure

  • Knead the dough for parathas. Divide it in small equal size balls.
  • Now take one ball at time and start preparing small dough circle.
  • Place 1-2 tbsp sev in the centre and carefully close it.

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  • Again start rolling the parathas.

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  • Heat a skillet and place the paratha on it. Keep it on high flame.
  • When paratha is cooked partially from one side flip it on other side.

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  • At this stage spread oil/ghee/butter on partially cooked side. Flip again and cook it fully this time.
  • Spread oil/ghee/butter on the other side too and let the paratha cook till dark brown small spots starts appearing on it.
  • Prepare all the remaining parathas like this. Serve it hot with pickle/chutney/ketchup.

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Note:

If you are using nylon bhujia then add additional masalas such as chat masala, cumin podwer and salt in this recipe. For extra flavour you can add onion,coriander and mint leaves to this recipe.

Food Quote

“The belly rules the mind. “

-Spanish Proverb

Lachha Paratha (Warqi Paratha, Layered Paratha)

Hi everyone ! Today’s Recipe is Lachha Paratha. This is my favourite technique to make lachhedar paratha, key to make  a perfect paratha is to follow all the steps as it is. You can also make them with wheat flour, in my recipe I am using maida (all-purpose flour).

Lachha Paratha

No. of Parathas : 9 (medium size)

Duration: 50 mins

Ingredients

Maida (All purpose flour) 500 gms

Salt to taste

Sugar 1/2 tsp

Ghee 2-3 Tbsp (for kneading dough)

Milk 1 cup

Water lukewarm as required

Ghee or oil for frying and layering

Procedure

For dough:
  • Add maida, salt, sugar, milk and ghee in a parat/big bowl.

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  • Now carefully use lukewarm water little by little for kneading. Lukewarm water results in soft parathas.
  • We need smooth dough for parathas, the dough should be soft like chapati dough. Cover the dough with wet cloth and let it rest for at least 30 mins.

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  • After 30 mins, roll dough long.

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  • Start making portions by dividing dough in equal sized balls. Let it rest for 5 mins.

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For Lachha Paratha :
  • Take one ball and starting making as much thin chapati as you can. Don’t worry if your chapati is not of a perfect shape.

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  • Now apply ghee/oil on the chapati and dust it with the flour.

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  •  Hold 1/2″ wide strip from top of the chapati and start pleating it in same way as shown in below picture.

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  • Roll the pleated edges in the form of a swiss roll, as shown in the picture below.

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  • Repeat this procedure with other dough balls also.
  • Take one roll at a time and start making parathas out of it in similar way as we make normal parathas.

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  • Heat griddle/tawa on middle flame and place paratha on it.

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  • When you see bubbles appearing on the surface, apply ghee/oil on the top side and flip it on the other side.
  • Let it cook for a minute, again apply ghee/oil on the top side and flip it upside down.

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  • Cook until both the sides are evenly golden brown from both the side.

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  • Lachha parathas are ready to serve! Serve it with any vegetarian or non vegetarian dish of your choice.

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Note:
  • Lukewarm water helps in getting softer parathas.
  • If you want you can skip sugar in your recipe.
  • For a healthier version you can go for wheat flour instead of maida.
  • Application of oil/ghee is a very important step, for layers to open up easily you need to grease chapati generously.

Food Quote

“Salt is born of the purest of parents: the sun and the sea.”

-Pythagoras

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