A delicious Paratha Recipe cooked with leftover chole. It is one of those easy to cook recipe that you can cook with any leftover Dal or curry.
It happens many time, when we have leftover Dal or curry in our refrigerator and nobody wants to eat it anymore. This recipe is to make those leftover Dal/curry attractive, thus making it delectable.
Paratha is the easiest and quickest dish that can be cooked with this.
Cuisine – Indian
Course – Main Course
Prep time -10 minutes
Cooking time -10 minutes
Author – Tina
HOW TO COOK PARATHA STUFFED WITH LEFTOVER CHOLE
INGREDIENTS
Leftover chole
Dough
1 Tsp Garam Masala Powder
1 Tsp Salt
Hing (Pinch)
Oil
PROCEDURE
Take the leftover chole. Add salt, Garam Masala Powder, hing.
Put oil in pan. Add the masala mixed leftover chole. Saute for few minutes.
Transfer to a plate. Let it cool.
Put it in a blender and make a paste.
Make small balls from the dough.
Stuff each of these ball with teaspoon of stuffing.
Tamatar Ka Paratha is an Indian style flatbread which is flavoured with some spices and freshly pureed tomatoes. These Parathas taste so delicious that one can have them even without anything. The unique flavour of tomatoes makes it so tempting that there is no need for any curry or achar.
Me and my sister is a huge fan of Parathas. So my mother often cooks Parathas for Breakfast. But this Paratha is my surprise for her.
Sattu Ka Paratha – a family member of Indian breads, is very popular in Bihar region of India. This is a very easy to cook Breakfast Recipe, also ideal for lunch or dinner. It can be paired with curd or Achar or any curry.
Sattu – the ubiquitous but not so famous has been there since always. From a travel food to the staple meal of the revolutionary armies, to the plates in contemporary dining , Sattu even has played a role in making of first Horlicks in India.
Sattu is full of fibre and essential nutrients like protein, thus making it a healthy dish.
Cuisine – Indian
Course – Main Course
Prep time -30 minutes
Cooking time -10 minutes
INGREDIENTS
2 Cup Whole Wheat Flour
1 Cup Sattu
Salt to taste
1/2 tsp Nigella Seeds
Soya Oil
HOW TO COOK SATTU KA PARATHA
Take a bowl. Put the whole wheat flour and salt to taste. Knead a soft dough by adding lukewarm water. Rest it for 30 minutes. Make medium size balls from the dough.
Take Sattu in another bowl. Add salt to taste and 1/2 tsp Nigella Seeds. Knead it. Make small balls from the dough.
Now take whole wheat flour balls. Stuff each with the Sattu ball.
This Egg Paratha is a healthy nutrition rich breakfast recipe which is a good combination of proteins and carbs. This Egg Paratha also known as Anda Paratha is an easy to cook breakfast recipe.
Tip
Since eggs are good source of proteins and vitamins, this protein packed Parathas are an ideal Breakfast choice .
HOW TO COOK ANDA PARATHA
Cuisine – Indian
Course – Main Course
Prep time – 10 min
Cooking time -15 minutes
Author Tina
INGREDIENTS
3 Eggs
1 Onion
1 Green Chilli
3 Garlic Cloves
1 Tsp Garam Masala Powder
1 Tsp Black Pepper Powder
1 Tsp Chaat Masala
Black salt to taste
Atta Dough
STEP BY STEP COOKING WITH PHOTOS
Chop onion, chilli and garlic cloves. Put them in a bowl.
Break 3 Eggs and put them in the bowl. Add 1 tsp black Pepper Powder, 1 Tsp Black salt.
Whisk everything. Add 1 tsp Turmeric powder.
Whisk till spices blend in.
Add 1 tsp Garam Masala Powder. Whisk the egg mixture well.
Make ball from the atta dough. Roll out medium size parathas. Put it in pan.
Flip the paratha. Put 1 Tsp Egg mixture on one side.
Flip the Paratha. Put 1 Tsp Egg mixture on other side.
Parathas are most popular flatbreads from Indian cuisine. Mostly served with Chutney, pickle, curry or dal this delicious flatbread can be enjoyed for any meal during the day. This paratha is very easy to cook. Also just handful of ingredients are required to cook this tasty paratha which is healthy as well.
Course- Main Course
Cuisine – Indian
Prep time -10 minutes
Cooking time -15 minutes
Author Tina
INGREDIENTS
YIELDS-6 PIECES
5 gm – Ginger
6-8 Garlic Cloves
1 Tsp Garam Masala Powder
1 Tsp Salt
1/2 Tsp Sugar
2 Cup All Purpose Flour
1 -2 Cup Soya Oil
HOW TO COOK GINGER GARLIC PARATHA (STEP BY STEP WITH PHOTOS)
Take a mortar and pestle. Cut the ginger into thin slices and put it in the mortar -pestle. Add the garlic cloves in the same. Make a paste of them.
Take a bowl. Add the flour. Add the paste. Add sugar, salt and garam masala powder.
Add 2-3 tsp Soya oil in the same.
Mix everything.
Add water and start kneading.
As the dough gets ready, cover it with a cloth and rest it for 10-15 minutes.
After 15 minutes, make small balls out of the dough.
Healthy and tasty Paratha recipe for all. This is an awesome breakfast idea as well as perfect for lunchbox. When we cook paratha with vegetables we either use the raw vegetables in stuffing or cook the veggies and make stuffing. In this recipe I have cooked the stuffing. Usually beetroot paratha or kachori are cooked with maida Kneaded with the beetroot pulp but I have cooked the recipe differently. Do you want to know how I have cooked the recipe?
Paratha recipes are very common in Indian household. From lunch to breakfast to even dinner paratha scores big on our plate. It can be made with myriad ingredients and vegetables. It is one of the common staple food in our country.
This beetroot Paratha, made with beetroot stuffing and then rolled to thin flatbread. It is very easy and quick to make.
You can even use this parathas to make wraps and rolls. Due to its attractive colour, kids love this paratha.
TIP
To make a perfect paratha , grate the beetroot in a grinder in addition to chopping.
Don’t add sugar in beetroot. If you are preparing for filling, don’t add sugar, infact add spice of your choice to make it flavorful.
NUTRITIONAL BENEFITS
Packed with essential nutrients, beetroots are a great source of fiber, folate, magnesium, potassium and iron.
It helps in improving blood flow, lowers blood pressure.
Cooking Video- How to cook Beetroot Paratha
INGREDIENTS
COOKING STEPS (STEP BY STEP RECIPE WITH PHOTOS)
Chop beetroots in fine pieces. Grate it into a smooth paste.
My mother prepared the dough last night. Make small balls out of the dough.
To prepare the filling, add the beetroot paste in pan. Add spice powder- Cumin powder (1 tsp), Salt (1/2tsp) and garam masala powder (1 tsp).
Take a look at the measurements of the spice powder. It depends on the requirement.
Now cook in pan.
Cook till the beetroot dries up.
As the filling gets ready, take a dough ball, open it, fill 1 tsp of filling.
Now roll it into flatbread.
Put refined oil in another kadai. Fry paratha.
Serve with curd or chutney of your choice. You can even enjoy it with dry curry.
HOW TO COOK BEETROOT PARATHA
Cuisine – Indian
Course – Main Course
Prep time -15 minutes Cook time -15 min
Total time -30 minutes
Author 👩🍳Tina
Ingredients
Beetroot -4 ( medium size) Chopped
Cumin powder -1 tsp
Garam masala powder -1 tsp
Salt -1 tsp
Dough ( Prepared already)
COOKING STEPS
Grate chopped beetroots into smooth paste.
Take a pan. Put the paste in pan. Add the spices.
Stir them till beetroot dries up
As the stuffing gets ready, make balls out of the dough. Put 1 tsp of stuffing. Roll flatbread. Fry in oil.
COOKING STEPS. Take maida in a bowl. Add salt and water as much needed. Knead into a fine dough.
Let it rest for a while. Let’s prepare the sabzi now. Chop potatoes and Perboil it. Also blanch the peas. Boil oil in pan. Put the veggies in it. Add cumin coriander powder. Add salt to taste and turmeric powder. Aloo matar ki sabzi is ready. Now start the paratha. Obtain small balls from the dough.
Roll them into a flat bread. Make it as thin as possible.
Fold the paratha into fine pleats. Now roll it into spiral ball.
Rest them again for 10-15 mins. Now roll it into paratha.
Brush ghee or oil in pan. Fry the parathas. Toss them to make both sides brown.
One of the most popular paratha from Punjab holds now a very special place in many Bengali’s hearts. Paratha or Indian style flat bread is a very common Indian style breakfast. There are various types of paratha. It can be stuffed or plain. There is no dearth of vegetable for making a paratha. Here I have shared the recipe of ALOO PARATHA.
CUISINE – Indian COURSE – Breakfast
Preparation time -10 mins Cooking time -20 mins Total time -30 mins
INGREDIENTS.
STUFFING A) Potatoes -4 B) Black pepper powder -1 tsp. C) Garam masala powder-1tsp D) Salt to taste. E)Carom seeds -1/2 tsp. F) Oil. FOR THE CHUTNEY G) Tomato -1 H) Green Chilli FOR THE PARATHA A) Maida – 3 cups. B) Water as much needed
STEP BY STEP RECIPE WITH PHOTOS
Take maida in a plate and add water as much needed. Knead dough and set aside.
Peel off potatoes and boil them. Cut the potatoes into pieces.
Now add the spices and mix everything.
Take the dough and make small balls out of it.
Add 1 spoonful of the potato stuffing in the ball and fold it.
Now fold it into a ball again. Make sure stuffing doesn’t come out. Now place the ball on board and roll it.
7) The pressure should be applied evenly. As the paratha gets rolled out , put it on the pan.
8) Brush oil in pan and then fry the paratha. Fry it in low flame.
Now prepare the chutney. Blend tomato and chilled together. Saute it in low flame for a while on pan. Chutney is ready. Now Serve the paratha with chutney.
You can even enjoy it with curd.
RECIPE CARD FOR ALOO PARATHA
Cuisine – Indian
Course – Main Course
Author 👩🍳- Tina
Prep time -10 minutes Cooking time -10 minutes Total time -20 minutes
INGREDIENTS
Potato -4
Black Pepper powder -1 tsp
Garam masala powder -1 tsp
Carom seeds -1/2 tsp
Salt to taste
Oil to cook
Flour -3 cups
Water as much needed
Tomato -2
Green chillies -2
YIELDS -8 PARATHAS
HOW TO COOK ALOO PARATHA
Take flour in a plate. Add water as much needed. Knead dough and set aside.
Peel off the skin of potatoes and boil them. Cut into pieces.
Add spices and mix everything.
Now take the dough and make small balls. Put 1 tsp of stuffing in the ball.
Roll parathas. Make sure stuffing doesn’t come out.
