Basic Homestyle Aloo Paratha: Ghar Wale Maa ke Haath Jaise Aloo Paratha

To be honest I was surprised not to see Aloo Paratha recipe on my blog, but then it is such a staple meal in almost every Indian household that putting up a recipe of it on a blog would be useless-isn't it? But then with years of experience and trying so many variations from blogging world and various family members' advice I think I should now make a post on alu paratha too.

Okay, so I won't say that these are the most authentic way of making alu paratha (because, hey who knows where's the authentic ones are from). Neither will I say that these are the best Punjabi style aloo paratha (because I haven't eaten the one from Punjab so I dont know what it tastes like). All I can claim is that these are Simple Basic Homestyle Aloo Paratha.

Yes the ones that your mother would pack in your tiffin lunch boxes for schools hours. Or the ones that she would give for train journeys or hostel days.

If you google, on how to make the best aloo paratha you will get hundreds of recipes and they have their own style and method and ingredients, but here I am talking to you about very primary, ghar wale or maa ke haath vale Aloo Paratha.

Tricks to make a good Aloo Paratha?

The dough should be soft and must have rested for at least 15 minutes.

Potatoes should be mashed when it's cold. Not grated (I repeat), but mashed. The lumps of potatoes filling found in between is sooooo good.

Add the spices (massale) only when potatoes when become cold. Do not add in extra massalas like pav bhaji massala, garam massla-keep it simple.

Use ghee, please use ghee-can’t explain this point enough. Ghee is your best friend for good aloo paratha. If you are vegan, please use any oil instead.

Do not be afraid to add in extra filling, hey who doesn't like oozing out alu stuffing? Its okay if its not perfectly round.

Can you freeze Aloo Paratha?

Yes you can. Initially I used to buy Haldiram's, Ashoka's and Shana's stuffed paratha a lot but now I don't. I just freeze my own homemade ones. Fill the parathas and roll it out as you would normally do. When you cook it on the tava/pan donot cook it completely. Half cook it or under-cook it-which means when you see some brown bubbles on the paratha then take it off the tava and let it cool it completely. Put in clingfilm, parchment paper (baking paper), aluminium foil in between each paratha. Put the parathas in a container and freeze. They will be okay for a 2 months.

Whenever you want to eat them, just heat a tava and put the frozen paratha on it. Pour in some ghee and cook it completely. *Remember we left the parathas under-cooked before freezing because now is the time you cook it completely.

Ingredients:

For Stuffing

2 medium sized boiled potatoes (aloo)

1 green chilli (hari mirch)

1/4 teaspoon paratha cumin seeds (jeera)

1/4 teaspoon red chilli powder (lal mrichi) or adjust as per your tatse

1/4 teaspoon coriander powder (dhainya)

salt to taste

A pinch of turmeric (haldi)

1/4 teaspoon chaat massala (recipe here)

4 tablespoons chopped coriander leaves (dhaniya)

Ghee as needed.

For Dough:
1 and 1/2 cup whole wheat flour (aatta)

1/4 teaspoon salt

1/8 teaspoon carom seeds (ajwain)

1 teaspoon oil

water as needed

Method:

For Dough

Start by mixing salt, flour, ajwain and oil.

Mix in water slowly little by little and start forming a smooth soft dough.

Cover and let it sit for 15 minutes.

Divide the dough into 5 equal parts.

For Stuffing:

Mash the boiled potatoes with your hands.

Add in all the ingredients (expect ghee) and mix well.

Divide the mixture in 5 equal portions and give it a shape of a ball.

For Paratha:

Heat the pan on medium flame/heat.

Take one dough ball and with the rolling pin, roll into a medium sized circle.

Place the potatoes stuffing ball in the center. Bring all the extra edges and pinch in the center like you sealing the edges.

Flatten it a bit by using your palm. Now using your rolling pin, roll out the paratha.

Place the paratha on the pan. Cook one side till you see some bubbles. Flip the paratha and apply ghee on it. Flip again and apply around 1/4 teaspoon ghee on the other side as well.

Press with the spatula till both the sides are cooked and have golden crisp spots on them.

Repeat the same with the remaining dough.

Serving ideas:

Serve with chutney or ketchup.

You can also pair it up with pickle or just simple yogurt.

Punjabi Makke Ki Roti

Hot cocoa, steaming cup of tea or a glass of mulled wine- oh yeah winter waves are in full swing- c’mon its December what else were you expecting?? This is the first time when we will be witnessing Christmas here in the UK, because like every year we are not going to India in December. I cannot tell you all how excited I am to visit Christmas markets, winter wonderland and do some shopping. If you want to see the colourful, snowy and festive Christmas pics from London do follow me on instagram- I have a happy world out there for you :)

Anyways, coming to the food topic, I am totally enjoying winter food be it winter must have gond ke ladoos, fresh green chilli pickle., boozy pasta in red wine sauce, piping hot pizza tarts or comforting roasted chilli tomato soup. Like how you find everyone selling mulled wine during the colder days in London, the same way you get Makke Ki Roti everywhere in India when winters are at its peak. Okay, I understand its north Indian (Punjab) specialty but every household loves this rotis and they are cooked in every Indian home.

Makke di roti in literal English translation means bread made with corn. These are flat breads and are usually enjoyed with any spicy side curry, pickle and chopped onions. Sarso da saag (mustard leaves curry) and makke ki roti is the match made in heaven and the world’s best combination but you wont regret pairing these rotis with anything-yes anything. Nibble it up with sukha kala channa, lehsuni daal tadka, paneer butter massala-oh anything.

Corn meal or maize flour is mixed with little wheat flour and warm water to knead soft dough. With palms these rotis are rolled out and then roasted on tava- ah that earthy smell is out of this world. Remember it is bit heavy on stomach so I add carom seeds (ajwain) to help digestion. Finally serve with dollop of white butter or ghee to give perfect climax.

Ingredients:

2 cups maize flour/corn meal/makki ka atta

½ cup warm water

5 tablespoons whole wheat flour

½ teaspoon carom seeds/ajwain

Ghee for frying

Salt

1 tablespoon of white butter for serving (optional)

Method:

In a mixing bowl, mix all the dry ingredients together.

Add little water at a time and knead soft dough. Let the dough rest for 10 minutes.

After 10 minutes, divide dough into equal parts and give them a round shape of ball. Take 1/2 cup dry wheat flour in a plate for dusting. Take one dough ball, flatten it like pattie and dust dry wheat flour over it. Roll out the paratha.

Place it on a hot tava/griddle and cook over medium flame. When tiny bubbles starts to rise on the surface, flip it and reduce the flame to low.

Spread 1/4 tsp ghee around edges and spread over the paratha. Flip it again and spread 1/4 tsp oil around over it. Press it with spatula and let it cook over medium flame. Cook until golden brown spots appear on both sides. Follow the same process for remaining dough balls.

Notes:

Maize flour of corn meal is easily available in any Indian grocery store. I use this organic one

Remember it takes lot of practice to make these rotis, so be patient. If needed add more whole wheat flour for binding.

You also use oil to roast the rotis. For more healthy option, you can omit the use oil, simply use a napkin to roast the paratha.

Serving suggestions:

Serve hot with any Indian side dish, chopped onions, green chilli and pickle.

To make the Punjabi thali serve it with paneer butter massala, aloo chole, dal makhani.

For rajasthani thali pair it with mangodi mutter, aloo pyaz ki subji, marwadi lehsun ki chutney and marwadi Bharwa Bhindi.

Punjabi Kulcha- No yeast Recipe

Kulcha- is it a naan Or is it a bhatura? Well a mix of both. The table below can explain how similar and how different all these three are from each other.

Naan	Bhatura	Kulcha
Yeasted bread	With or without Yeast	No yeast
Triangular in shape	Triangular or round	Triangular or round
Made in oven/tandoor	Deep fried	On tawa/griddle or deep fried
Refine flour/whole wheat	Mostly refined flour	Refine flour/whole wheat

Remember the stuffed mutter kulcha recipe that I posted before, those kulchas were round in shape, prepared using whole wheat flour and yeast and finally roasting them over the tava- a healthy option. The Punjabi Kulcha recipe I am sharing today is without yeast, deep fried and simply salted in taste.

No yeast bread be it Indian or not are always what I look for. Yeast makes the recipe complicated and elaborated. Thats why when I had these kulchas for the first time at my friend’s place I was so happy to know that they are yeast free.

Good old yogurt (dahi) is used as rising agent or to give that authentic tangy touch to the kulcha. The recipe also calls for semolina (suji/rawa)- it gives nice crunch to the dough. So all you need to do is mix the flour with simple basic spices and let it rest for 2-3 hours, then roll the dough to desire shape and either deep fry it or roast on tava.

Now it depends, on a regular day I would go and use the healthy variation and use tava method. But this was made on Diwali so it had to be deep fried-period! Kadai chole, channa massala, aloo chole, kala channa massala are the best accompaniment for this kulcha. Enjoy it even more-have it with raw onions and green chillies with dash of lemon juice.

Ingredients:

2 and ½ cups all purpose flour/maida

5 tablespoon yogurt/dahi

¼ teaspoon baking soda

½ teaspoon baking powder

2 teaspoons sugar

2 tablespoon oil+ more for deep frying

1 teaspoon carom seeds/ajwain

Salt to taste

Warm water as needed for kneading

Method:

1. Sieve and mix all dry ingredients together.
2. Now make a well in the center and add yogurt, carom seeds and oil. Mix.
3. Slowly add warm water little at a time and begin to knead the dough.
4. You will need soft and smooth dough. Keep kneading till dough becomes shiny.
5. Cover the dough with wet towel and leave aside in a warm place for 2-3 hours.
6. Pinch out the dough and form a ball. On a dusted surface roll out the dough in the desired shape. Prick some holes with the fork. You don'twant kulcha to puff up like bhatura.
7. Heat the oil in kadai/wok for deep frying. When oil is hot, carefully put the rolled out kulcha and fry till both the sides are golden in colour.
8. Thats it, serve hot.

Notes:

You can use whole wheat flour also in the recipe.

To prepare on the tava, just use the same method like you would do for parathas.

Serving suggestions:

Goes well with any spicy Indian side dish. To make the platter serve with subji, raita, chutney and onion rings.

Palak Puri (Spinach Poori) Healthy Twist For Diwali-Go Green

Festive season is on and I am on really high spirits. Festivals means happiness and lots of work followed my many calories. Right from the navratri to dueshhera to karva chauth to diwali all the Indian homes are busy preparing snacks and sweets. Last year I compiled a list focusing on hot and cold snacks for Diwali, do take a look.

Puri or poori is one of the most common and needed item in the menu during festivals. Puri-signifies celebration and happiness in most of the India and no big event or occasion is complete without puris- be it on birthdays, anniversaries, parties or as a  prassad during festivals. Dough of flour and salt is either rolled out in small circles and deep fried in oil. While deep frying, it puffs up like a round ball because moisture in the dough changes into steam which expands in all directions.

It is deep fried and it has lot of calories, but that a little healthy twist will do the wonders in the colour and the taste. Yes, how about Palak Puri or Green Pooris? When you add palak in the dough, it gives that beautiful green colour and amazing nutrients form spinach. I served these puris to some guests that visited us from India and they were so pleased by the attractive green colour. Spinach, green chillies and ginger puree is mixed with the flour to give the sharp colour and peppery taste. Why don’t you give this healthy blend of taste and colour to your simple pooris this Diwali. It is so appealing and likable that your family and guest will laud you. Puri is best when served hot with sukha kala chana, suji ka halwa, kheer or sukha aloo.

Ingredients:

1 cup spinach/palak

1 and 1/2 cup wheat flour

3-4 green chillies

1/2 inch ginger piece/adrak

1 teaspoon carom seeds/ajwain

Salt as per taste

Water as needed

Oil for frying

Method:

Chop spinach and wash it in water. In a grinder, grinder chillies, spinach and ginger. Add water only if needed.

In a bowl, mix together carom seeds, salt and wheat flour.

Slowly add the purree and knead the dough. Keep adding little water at a time till you get firm dough.

Let the dough rest for 10 minutes. After that punch the dough for another 1 minute.

Heat oil in a kadai/wok. On a dusted work surface, make medium sized pooris, neither thin nor thick and fry them in hot oil. Drain the pooris on paper napkins to remove excess oil.

Notes:

I added raw spinach; if you want you can use boiled spinach as well.

The puri dough is tight compared to the dough for parthas or rotis.

You can also add sesame seeds(til) in the dough.

Serving suggestions:

Puris goes well with almost all dry curries.

To make the Punjabi thali serve it with paneer butter massala, aloo chole, dal makhani and green chilli pickle.

For rajasthani thali pair it with mangodi mutter, aloo pyaz ki subji, marwadi lehsun ki chutney and marwadi Bharwa Bhindi.

For gujarati thali, serve it with aloo tamatar nu shaak, gobi mutter, khamman dhokla and keri nu ras.

Tuesday's Tip- Leftover Cabbage Subji- What to do??

Tuesday’s tips always grab maximum attention in my blog, may be because you all actually like it-correct? When the response is over whelming, one is always encouraged to work harder and produce more results. With same thoughts in mind, I am going to share more basic and day to day ideas on Tuesday as tips. Right from DIYs to cleaning to using leftovers -you are going to see some interesting ideas on Tuesday now.

Today it is about using leftover Cabbage peas subji- simple patta gobi matter ki subzi. I make this side dish very often- it is easy, quick and healthy. This weekend a cousin visited us from India, and he wanted to have some desi and simple Indian food- ghar ka khana types and that’s when I made this subji. And guess what? - He doesn't eat cabbage at all, he said- it smells weird. Well, I knew I had to make another side dish but....Oh no, I thought, what will I do with this subji?

Think Shweta, Think!...Now, cabbage peas subji already have all massala in it-oil, spices, salt and lemon juice. Finally I gathered all my strength and decided to knead it with flour and make theplas. Man! I was so very much right.  When it was merged with flour I got the perfect thepla dough. All I had to do was mix little salt and roll and cook. Easy peasy.

When I served these theplas next day with tomato chutney and marwadi aloo pyaz ki subji it was the bang on combination. And by the way, my cousin didn't even realize that he was having cabbage *evil smile* When I disclosed later, he was shocked and said- you are one great cook. You always loved to hear this!!...*happy dance*

So here is one brilliant way to use leftover cabbage peas subji....

Ingredients:

1 and half cups of cabbage peas subji/ patta gobi mattar

2 cups whole wheat flour

1/2 teaspoon salt

Oil to make Theplas

Water as needed to knead

Method:

1. Mix everything together except water. While mixing try to mash peas and cabbage.
2. Take little water and knead to form a soft dough. Let it rest for 10 minutes.
3. After 10 minutes, divide dough into equal parts and give them a round shape of ball. Take 1/2 cup dry wheat flour in a plate for dusting. Take one dough ball, flatten it like a Pattie and dust dry wheat flour over it. Roll out the thepla.
4. Place it on a hot tava/griddle and cook over medium flame. When tiny bubbles starts to rise on the surface, flip it and reduce the flame to low.
5. Spread 1/4 tsp oil around edges and spread over the thepla. Flip it again and spread 1/4 tsp oil around over it. Press it with spatula and let it cook over medium flame. Cook until golden brown spots appear on both sides. Follow the same process for remaining dough balls. 

Notes:

Simple Indian spices like mustard seeds, turmeric, red chilli powder, coriander powder and lemon juice were used to make the subji. 
Just make the subji the way you always cook, just remember to use water for the dough based on the consistency of the subji.

You might be interested in:

Stuffed Onion Paratha

Mixed Vegetable Paratha- A Healthy Choice

Mutter Paratha/ Stuffed Peas Bread

Mixed Sprouts Paratha- Healthy Indian Flat Bread

So how do you ladies decide what to cook?  Is your cooking based on ingredients ready in the kitchen or do you take pain to buy things to prepare a particular dish? I am the one who falls in first category. I look in the kitchen, in the fridge and then think what to cook.  When the fridge is empty, I go and buy grocery. Lazy? Yeah...I am :-)

So, lately I saw a box of mixed sprouts that I picked up from Indian store lying in the fridge. I am always keen on making healthy dinner and hence sprouts are an inviting buy. The quality of the protein in the beans, nuts, seeds, or grains improves when it is sprouted.  Proteins change during the soaking and sprouting process, improving its nutritional value. Sprouts are also very rich in fibre which is needed for weight loss.

Making a salad out of it is easy but so boring to consume and that’s why, when I made Sprouts Dosa a month back and it remained in popular post for a long time, it in fact became well-liked among my south Indian fellow bloggers. I have also made spicy curry using sprouts called as Missal Pav in the past- another must try recipe.

I wanted to make another attempt of preparing something innovative with sprouts. Without thinking much I planned to make parathas using sprouts. I remembered  mom used to make dal paratha for me and I was sure creating same parathas with sprouts will be nice and interesting. I added curry leaves, green chillies, garlic and ginger to enhance the taste and to let it ooze out with flavors.

The parathas turned out to be very soft and massledar. You don’t even need any pickle or chutney to enjoy with it. It itself is enough to for your taste buds to dance. All you ladies must try this recipe and fulfill the nutritional needs of your family. There are so many ways to serve it. It can be eaten plain or serve with chutney, raita, any side dish or  pickle. This is perfect for breakfast; in fact for any time meal. Do try :-)

Ingredients:

Mixed sprouts- ½ cup

Curry leaves -5-8

Garlic- 8 cloves

Green chilles-4-5

Onion -1 medium size

Ginger- ½ inch piece

Salt to taste

Asafoetida- a pinch

Turmeric powder- ½ teaspoon

Garam masala- ¼ teaspoon

Whole wheat flour- 1 cup

Oil to make parathas

Water as needed to knead

Method:

1. Wash sprouts 2-3 times and strain water.
2. In a food processor pulse ginger, garlic, onion, sprouts, curry leaves, green chilles to  make a coarse paste.
3. Finally add the above mixture with flour, salt, asafoetida, ½ tablespoon oil and turmeric. Mix well.
4. Take little water and knead to form a soft dough. Let it rest for 10 minutes.
5. After 10 minutes, divide dough into equal parts and give them a round shape of ball. Take 1/2 cup dry wheat flour in a plate for dusting. Take one dough ball, flatten it like Pattie and dust dry wheat flour over it. Roll out the paratha.
6. Place it on a hot tava/griddle and cook over medium flame. When tiny bubbles starts to rise on the surface, flip it and reduce the flame to low.
7. Spread 1/4 tsp oil around edges and spread over the paratha. Flip it again and spread 1/4 tsp oil around over it. Press it with spatula and let it cook over medium flame. Cook until golden brown spots appear on both sides. Follow the same process for remaining dough balls. 

Notes:

For more healthy option, you can omit the use oil, simply use a napkin to roast the paratha.

I like it spicy please adjust the amount of green chilly as per your taste.

If you don't have food processor  just use the mixer to grind. Remember not to over blend it- you need coarse paste.

You might be interested in:

Stuffed Onion Paratha

Mixed Vegetable Paratha- A Healthy Choice

Mutter Paratha/ Stuffed Peas Bread

Peas Onion Paratha, Crispy And Spicy Indian Flat Bread

There is nothing more special then scooping out spicy curries with fresh and crispy parathas. The word Paratha breaks down to Parat (layer) + Atta (flour). Paratha is just a general term which means unleavened flaky, multi- layered bread cooked on the tawa or the griddle. Parathas are everyday kind of bread in India. There are so many ways and types of making parathas. I looooooove parathas, why? Because they are my favourite any time meal; one can have it in breakfast, lunch, evening snack and even dinner.

I have made so many kinds of parathas on my blog and I seriously can’t choose one that is my favourite; I mean they all are so different in taste and flavour that each one is special in its own way. I cooked mutter that is peas and onion parathas. Generally peas are used to make stuff parathas like I have made here, but this time I cooked peas and onions and add them to the flour mixture to form the dough. You do not have to form proper round shape bread, because the uneven edges give the nice touch and look to the bread. Let us look at the recipe.

Ingredients:

1 ½ cups whole wheat flour/atta

½ cup all purpose flour/maida

2 tablespoon gram flour/chickpea flour/besan

½ cup peas/matter

1 medium size onion chopped

1 tablespoon ginger-garlic/lehsun –adrak paste (optional)

1 teaspoon butter/ghee

Salt to taste

2 green chilli chopped

1 teaspoon dry mango powder/amchur/khattai

1 teaspoon cumin seeds/jeera

1 pinch asafoetida/ hing

1 teaspoon oil

Oil for cooking

Method:

Heat 1 teaspoon of oil in a pan. When oil gets hot add cumin seeds, asafoetida. Let cumin seeds crackle.

Add onion, green chilli and ginger garlic paste. Cook till onions become soft.

Finally mix peas and salt. (I used frozen peas so the mixture got ready in 2 minutes, if using fresh peas it is better to boil the peas beforehand)

Lastly mix dry mango powder and let the mixture cool.

Mix wheat flour, all purpose flour, butter, gram flour and the above cooked mixture. Knead everything together well. Let the dough sit for 10 minutes. (You will need very little water to form the dough because of moisture content in pea’s mixture).

After 10 minutes, divide dough into 10 equal parts and give them a round shape of ball. Take 1/2 cup dry wheat flour in a plate for dusting. Take one dough ball, flatten it like Pattie and dust dry wheat flour over it. Roll out the paratha.

Place it on a hot tava/griddle and cook over medium flame. When tiny bubbles starts to rise on the surface, flip it and reduce the flame to low.

Spread 1/4 tsp oil around edges and spread over the paratha. Flip it again and spread 1/4 tsp oil around over it. Press it with spatula and let it cook over medium flame. Cook until golden brown spots appear on both sides.

Follow the same process for remaining dough balls.

Serving Ideas:

Serve hot with chutney, raita or pickle of your choice.

These are perfect to be served at breakfast, brunch and as evening or picnic snack.

Wrap up in the foil and serve in your kids’ or husband’s tiffin.

Taste:

Crispy and spicy

See many more interesting parathas recipe here

Mixed Vegetable Paratha- A Healthy Choice

Vegetable Paratha is a delicious and nutritious traditional Indian bread prepared with lots of fresh vegetables and wheat flour. If you don’t like to eat vegetables alone, then this Indian flatbread is a delicious way to get their goodness. I make this paratha very often because Mr. Husband does not like stuff paratha and he enjoys paratha that are more like thepla. Mix vegetable paratha are thin crispy flat bread that is easy to make and is also very healthy.

 

This recipe is for all those who do not eat or like to eat vegetables. You can add in or subtract as many as fresh vegetables you wish to. The paratha is loaded with nutrients of fresh vegetables. Not to be missed and must be tries- for sure :-).

 

Ingredients:-

1 cup + 1/2 cup Wheat Flour/atta

1/4 cup shredded Carrot/gajar

1/2 cup shredded Cabbag/patta gobi

1/4 cup finely chopped Capsicum/shimla mirch

2 tbsp finely chopped Spring Onion/hari pyaz

2 tbsp finely chopped Fenugreek/Methi Leaves

1 tsp crushed Ginger-Garlic/adrak-lehsun

1/2 tsp Turmeric Powder/haldi

1/4 cup Green Peas/mattar, boiled and mashed

1 tbsp finely chopped, Coriander/dhaniya Leaves

1 Green Chilli/hari mirch, finely chopped

1/4 tsp Garam Masala Powder

1 tsp Coriander/dhaniya Powder

1/2 tsp Red Chilli /lal mirchi Powder

3½ tsp + for shallow frying Oil

Salt to taste

Method:-

1.Heat 1-teaspoon oil in a non-stick pan. Add carrot, cabbage, capsicum, spring onion, fenugreek leaves and crushed ginger-garlic.

2.Sprinkle salt and turmeric powder over it and sauté over medium flame for 3-4 minutes or until vegetables are tender. Add mashed green peas.

3.Mix well and turn off flame. Let cooked mixed vegetables cool for 5-minutes.

4.Take 1-cup wheat flour, 1-tsp oil and salt in a bowl. Add vegetables mixture, chopped coriander leaves, chopped green chilli, red chilli powder, garam masala powder and coriander powder. Mix them properly.

5.Knead smooth and little stiff dough (like paratha dough) using small amount of water (approx. 1-2 tablespoons). Grease its surface with 1/2 teaspoon oil, cover and let it rest for 10 minutes.

6.After 10 minutes, divide dough into 8 equal parts and give them a round shape of ball. Take 1/2 cup dry wheat flour in a plate for dusting. Take one dough ball, flatten it like Pattie and dust dry wheat flour over it. Roll out the paratha.

7.Place it on a hot tava/griddle and cook over medium flame. When tiny bubbles starts to rise on the surface, flip it and reduce the flame to low.

8.Spread 1/4 tsp oil around edges and spread over the paratha. Flip it again and spread 1/4 tsp oil around over it. Press it with spatula and let it cook over medium flame. Cook until golden brown spots appear on both sides.

9.Follow the same process for remaining dough balls. Mixed vegetable paratha is ready. 

I served them with dry aloo mattar sabji.

Notes and tips · It is very important to mash the peas. This will help the parathas to roll up easily without breaking. · Any other vegetable can also be added, like –grated beetroot, launki, spinach, potatoes. ·Triangular paratha can also be made with the dough. Serving Ideas ·Serve hot with chutney, raita or pickle of your choice. ·These are perfect to be served at breakfast, brunch and as evening or picnic snack. ·Wrap up in the foil and serve in your kids’ tiffin. ·Suitable as travel food. Just increase the amount of oil. Taste · Soft and spicy.