Parantha...all time favourite

Country of Origin 

India, Pakistan and Bangladesh

Level: easy 

Preparation time 20 minutes

Cooking time:5-7 minutes 

Tips for making healthy paranthas

• Use whole-wheat or multigrain flour
• Use 1/2 milk and 1/2water to knead
• Cook on both sides and then smear ghee for a crisp parantha
• Use vegetable/dal/paneer/nutrela mince chicken /mutton mince filling

Shredded Chicken and cheese parantha

This parantha is very easy and doesn't require much preparation. I like to save Chicken shreds they are handy for a quick sandwich or parantha

Knead the flour with salt and carrom seeds and make a soft dough.

For the filling:

• Slice onions and saute along with chicken shred .season with salt and pepper. Garlic gives it a nice flavour.
• Cool and grate processed cheese and mix 

Cooking Directions:

• Take a ball of kneaded flour,
• Flatten it with your hands
• Roll out into a circular shape
• Put filling in the centre close the sides make a ball.
• Roll out and put it on a hot Tawa(skillet) 
• Cook both sides and smear ghee to make a crisp parantha,
• Serve with yoghurt raita

Queema(mince) filling 

 

One of my favourites. I like to have Queema handy, mutton or chicken. It's, very nutritious and a high source of protein and one is enough to get you the energy level that you require for a few hours.

Ingredients

• 500gms chicken/ mutton Queema or mince.  large onion diced,
• Crushed ginger garlic with green chillies
• For some dry spices (optional) I just use pepper
• Season with salt
• Chopped fresh coriander

Cooking Directions 

• Saute the onions and garlic ginger 
• Add Queema or mince fry add salt and spices 
• Cook for 10-15 minutes or until golden brown and that's an indication that it's done.
• Cool and stuff in a ball of kneaded dough
• Cook the on both sides, smear oil and remove when crispy.

Methi (Fenugreek) parantha

• A very popular parantha in the North Indian cities. A winter delight. The markets are flooded with Methi by November end. Most people wait for the goodness of winter vegetables.
• Methi parantha is very nutritious, especially for people with anaemia.
• It's a very simple recipe
• You can mash last night's aloo methi sabzi and use it as filling.
• Or you can wash & dry the fresh fenugreek leaves, chop finely and saute in a pan with a tsp of ghee .till the raw smell disappears.
• Cool and knead with wheat flour adding salt, green chillies, carrom seeds and 1 -2 tsp of ghee.

Cooking Directions:

• Take a ball of dough, roll it out thinly and cook it on a skillet till both sides are done, smear ghee and fry till crisp.
• Enjoy with a hot cup of tea , Or for lunch with a bowl of raita.

Moong dal parantha 

This is very delicious with a dal kachori filling.

Ingredients:

Once you have a nice crumbly filling you can store it in an airtight container and store it in your fridge.

• 1 cup moong (skinned) dal soaked for a few hours.
• 2 tsp gram flour(besan)
• Dry spices 1tsp each
• Whole coriander seeds(dhaniya)
• Cummin (Zeera)
• Fennel seeds(Saunf)
• 1 tsp mango powder
• 1/2 tsp asafetida(heeng)
• Salt and chillies to taste

Directions to prepare the filling:

• Strain the dal and dry grind into a coarse paste
• Dry roast the spices and grind into a coarse powder
• In a non-stick pan in 2 tsp oil roast gram flour till the colour changes
• Add powdered spices
• Now add the dal paste and roast till crumbly texture retaining some moisture.
• Season with salt and chillies
• Cool
• Use this filling in the parantha ,cook both sides, smear ghee and remove. 

Note:

Don't roast for long as it tends to become dry

Do give it a try, they are healthy and delicious too