foodatarian.com

This recipe for stuffed paratha is my innovation; with a mixture of Punjabi and Maharashtrian flavor; tried, tested and loved by my family and friends. A healthy and complete food that could be served as breakfast or even as a meal. Ideal food for kids. Hope you all like it.

Ingredients:
For the paratha-
1 huge bunch of methi leaves; washed and finely chopped,
Wheat as required,
1/2 tsp turmeric powder,
2 tsp red chilli powder,
1 tsp dhania-jeera (coriander-cumin) powder,
1 tbsp garlic paste,
1/2 cup yogurt,
Salt to taste.

For the stuffing-
500gms paneer; crumbled,
2 onions,
2-3 green chillies,
Salt to taste,
Oil for tempering.

Other-
Chat masala,
Butter/oil for frying.

Method:
Mix together the ingredients for paratha and knead a tight dough. Add little water only if required. Set it aside for at least 30-40 minutes.
Meanwhile to prepare the stuffing, grind together onions and green chillies till fine. Then heat little oil in a kadhai (wok) and add ground onion and chilli and roast till onion changes it color. Then add the crumbled paneer, salt and cook on low flame till all the moisture has dried up. Keep stirring occasionally so that it doesnt turn brown and stick to the bottom of the kadhai. When the stuffing is ready and dry, remove from flame and let it cool.
Make small balls (little bigger than a lemon), dust with flour and roll into small puris (circles). Stuff in a spoonful of paneer filling and bring together the edges of the puri to meet and seal well. Again dust with flour and roll into parathas.
Heat a tava (griddle) and place a paratha on it. Pour a spoonful of oil on the sides of the paratha and over it, spread and roast the paratha from both sides till crisp and nice golden brown in color. Similarly prepare all the stuffed parathas. Sprinkle chat masala over it and serve with butter, yogurt, pickle, chutney or ketchup.

Ingredients:
1 cup finely chopped methi (fenugreek) leaves,
1 cup wheat flour,
2 tbsp gramflour (besan),
1 onion; grated,
1 green chilli; deseeded and finely chopped,
1/4 tsp turmeric powder,
1/2 tsp red chilli powder,
1 tsp ginger-garlic paste,
1/4 cup white til (sesame seeds),
Salt to taste,
Oil for kneading and frying,
Water.

Method:
In a large mixing bowl, combine washed and chopped methi leaves, onion, green chilli, flours, turmeric and red chilli powder, salt, 1 tbsp oil and mix well. Now slowly add water (little at a time) and knead a dough. Set it aside for 15 minutes. Then make medium potato size balls, roll a small round, using rolling pin and flour for dusting. Apply little oil or ghee and fold it into semi-circle. Then again apply some oil and fold into triangle. Dust with flour and start rolling. Now sprinkle some sesame seeds on the board and some on the top portion of the paratha, press with your fingers and roll into a paratha.
Heat a griddle, grease with some oil, place the rolled paratha, put some oil from its sides. Let the paratha cook well from both sides similarly and then serve hot with yogurt, butter or ketchup.

Ingredients: (Serves 1)
Breakfast bread,
2 eggs,
1/4 cup milk,
1/4 cup grated cheese,
Salt and pepper to taste,
A pinch of chilli flakes,
1 tbsp olive oil,
Tomato ketchup or any hot sauce.

Method:
Beat eggs, add salt, pepper, chilli flakes, milk and cheese and whisk well. Heat a pan, add olive oil and pour the egg mixture. Let it cook for few minutes, and then using a spatula lift and stir to scramble the eggs and continue doing the same till cooked properly.
Spread ketchup or sauce on the bread, fill it with the scrambled eggs and serve.

TIP:
This can be served as a healthy breakfast or pack in your kid’s lunchbox.

Ingredients: (Serves 2)
4 eggs,
3 sausages; fried/grilled and chopped, (optional)
3 tbsp chopped green or red onion,
1 small tomato; chopped,
1 small green bell pepper (capsicum); chopped,
3-4 mushrooms;  sliced and diced,
Salt and pepper to taste,
Chilli flakes to taste,
3 tbsp grated cheddar cheese,
2 tbsp cream or half-and-half,
Olive oil for frying.

Method:
Beat the eggs in a bowl and whisk them nicely by adding the cream/half-and-half, salt, chilli flakes and pepper. Meawhile, heat a pan, add little oil and fry lightly the mushrooms till they are cooked. Drain and remove.
Heat a skillet and grease with some oil. Pour the egg mixture on it to prepare one omelet and reserve equal amount to prepare another. Spread the egg properly on the skillet. Then sprinkle half of all the vegetables and sausages reserving half for the second omelet. Cover and let it cook on low flame. Uncover and check if the bottom and the top of the omelet is cooked. Then sprikle cheese over it and fold in half. Prepare the other omelet similarly and serve as breakfast or even as a meal.

TIP:
Since this is a garden omelet sausage is an optional ingredient. But it tastes more delicious with the sausage, believe me!!

Ingredients: (Makes around 5-6 small parathas)
1/2 cup leftover dal (any prepared dal like moong, tuvar, etc.),
1 tbsp gramflour (besan),
Wheat flour as required,
1 tsp ginger-garlic paste,
1 small chilli; finely chopped,
1/4 tsp turmeric powder,
1/2 tsp red chilli powder,
1/2 tsp roasted cumin (jeera) powder,
3/4 tsp coriander (dhania) powder,
2 tbsp chopped coriander leaves,
Salt to taste,
Oil for frying.

To serve-
Yogurt or any chutney of your choice.

Method:
In a large mixing bowl combine your leftover dal, ginger-garlic paste, chilli, turmeric and red chilli powder, cumin and coriander powder, coriander leaves, salt and mix well. Now add besan and slowly add wheat flour little at a time. Keep mixing and knead a dough. Add wheat flour as needed. Also add 1 tsp oil while kneading the dough. When dough is ready, apply some oil to your palms and knead well. Set this dough aside for at least 30 minutes.
Later make bigger balls than the size of a lemon, dust with flour and roll parathas. Heat a griddle, apply little oil or butter and roast the parathas from both sides till they are cooked from all sides.
Serve with yogurt (curd) or chutney.