paneer parathas

This is something I made for my little one's lunch box. She likes to take it twice a week.  Pediatrician wanted my girls to take more dairy.  They hate milk and paneer.  They like to take yogurt. But that was not enough. So i thought of adding panneer in their diet.  Below given quantity is for two parathas

Ingredients:-

1. Wheat dough - 2 medium ball sized
2. Shredded panneer - 4 tbsp
3. Salt - a pinch
4. Ajwain -  2 pinches

First take the shredded paneer, ajwain and salt and mix it together and make it two small balls.  Now take the chapathi dough, flatten it into a small circle. Now keep the paneer ball in it and cover it just like kozhakkatai. Again spread the dough into circles. I prefer to make smaller ones. Heat a tawa and cook the parathas in medium flame.  Flip it when one side is half cooked. Spread a teaspoon of ghee (optional) on top of it and enjoy it with a good bhaji.  My girlie likes to have it with a dallop of butter.

Cheese Parathas

I made this cheese Parathas last week for my girls. Well for one of my twin. She actually liked it a lot with a cup of yogurt and sugar as side.
  Here is how I made this Paratha.

Ingredients for making one Paratha:-

1. Chapathi dough- a medium lemon sized
2. Cheese Singles - 1
3. ghee - for cooking.

Just  flatten the dough to poori sized circle. Cut the cheese singles in to pieces and put it on top of the circle. Cover it and roll it for about 9" diameter. Heat a skillet and cook it in medium flame. Make sure the cheese don't ooze out. Spread the ghee on top of the paratha. This can be a healthy lunch for kiddos. Even we can pack it to school for lunch.

Gobi Parathas

I made this Gobi Parathas using the leftover cauliflower masala curry I made for yesterday's dinner. It came out pretty good.  Here goes the recipe.

For dough:-

1. Whole grain wheat flour - 2 cups
2. salt to taste
3. Water - Just enough to knead the dough
4. Oil - 1/2 tsp

For Filling :-

Cauliflower Masala Curry - 1 tbsp (for 1 paratha).

Prepare the dough first and keep it aside. Add required amount of salt and water and knead the dough. Spread oil on top and cover it with a lid or a cloth. Keep it aside. Make a small ball with the cauliflower curry (Scramble it if necessary).   Now make a small poori sized roti, keep the cauliflower curry balls and cover it just like how we do for making kozhakattai.  Keep it till you roll all the curry balls (the recipe asks for keeping it some time). Now start rolling the stuffed rolls in to paranthas of 6 to 7 inches sized.  Cook it in a hot tawa (iron skilled preferably). Coat it with some oil/ghee of your choice (I skipped it).

Aloo Parantha

One of twin has started loving this aloo parantha (Potato filled Rotis) all of sudden.  She is taking these aloo paranthas even for her lunch box once a week. Thanks to kids in her school:) I made these paranthas for our dinner last week and refrigerated some stuffing for the next day's lunch box. I blindly followed Manjula's Kitchen Video for making these.  It came out very well.  Here is the recipe.

Ingredients:-

For dough:-

1. Whole grain wheat flour - 2 cups
2. salt to taste
3. Water - Just enough to knead the dough
4. Oil - 1/2 tsp

For Filling:-

1. Potato - 3 (I used 1 big & 2 medium)
2. Salt to taste
3. Cumin/jeera - 1/2 tsp
4. ajwain/omam - 1/2 tsp (not there in the original recipe)
5. Green chillies - 3 (finely chopped) (acc to taste)
6. Coriander leaves - 2 tsp (finely chopped)
7. Ginger - 1 tsp (finely chopped - Its not there in the original recipe)

Prepare the dough first and keep it aside. Add required amount of salt and water and knead the dough. Spread oil on top and cover it with a lid or a cloth. Keep it aside.  Boil the potatoes, remove the skin and take it in a vessel. To that add finely chopped green chillies, coriander leaves, salt and ginger and mash it with a fork. Scramble it really nice so that all the ingredients mix together with potato.  Make small balls out of it.  Also make same number of balls with dough. Potato balls should be little bit bigger than the dough balls. Now make a small poori sized roti, keep the potato balls and cover it just like how we do for making kozhakattai.  Keep it till you roll all the potato balls (the recipe asks for keeping it some time). Now start rolling the stuffed rolls in to paranthas of 6 to 7 inches sized.  Cook it in a hot tawa (iron skilled preferably). Coat it with some oil/ghee of your choice (I skipped it). Enjoy it with some pickle & Yogurt.

Dhall Paratha

I wanted to try this one few weeks before. But I tried this last sunday and it came out pretty well. I got the recipe from Bhawana's blog.. Here is the recipe I followed to make this parathas.

Ingredients:-

1. Wheat flour - 2 or 3 cups
2. Channa dhall - 1 cup
3. Red chillies - 2 (acc to taste)
4. Salt to taste
5. Coriander leaves - 2 tbsp
6. Asafoetida powder a pinch
7. Oil - 1 tsp
8. Cumin - 1/2 tsp
   
9. Oil or ghee - for Parathas
   

Soak channa dhall over night. When you are planning to make this for lunch, then in the morning knead the dough adding required amount of salt for the dough and keep it aside. Drain the channa dhall from water and keep it aside. Pre heat the oil in a pan, splutter cumin seeds, add the red chillies, coriander leaves and asafoetida powder and fry it for a minute. Now add the filtered channa dhall to it and fry it till the water it fully absorbed. Let it cool and grind it nicelyadding required amount of salt to it. This is the filling. Now divide the dough in to equal parts, flatten it into a small circle, fill it with the dhall, cover it and flatten it to the size you want. Cook it in a hot pan, on both sides, applying oil or ghee according to your taste.

This was our lunch on Sunday along with white rice. Surprisingly, my twins also had dhall paratha, little bit rice, dhall, raita and little bit dhum aloo..