Kalakand ka parantha

Ingredients

• Kalakand    150 grams 
• Whole wheat flour (atta)    1 cup
• Ghee    1 teaspoon
• Saffron strands,soaked in milk    
• Green cardamom powder     1/4 teaspoon
• Pistachios,sliced    1 tablespoon
• Almonds,sliced    1 tablespoon

How to prepare

Place wheat flour in a bowl, add 1 tsp ghee, saffron milk, green cardamom powder, pistachios, almonds and enough water and knead into a dough.
Apply little ghee and cover with a muslin cloth.
Divide the dough into small balls.
Roll each ball into a small puri, stuff with kalakand, bring in the edges and seal.
Dust each ball with dry flour and roll into paranthas.
Heat a non stick tawa, place a parantha on it and cook on medium heat.
Flip over and drizzle a little ghee all round and cook till both sides are equally light brown.
Serve with honey or ice-cream.

Broccoli Paratha(Broccoli Chappatti)

 Ingredients: 

• Whole Wheat flour - 1 cup
• All purpose flour - 1 cup
• Broccoli - 1 bunch
• Onion - 1/2 (minced)
• Garlic - 1 clove (minced)
• Green chillies - 2
• Garam masala - a pinch
• Turmeric powder - a pinch
• Carom seeds or bishop's weed (Ajwain) - 1/2 tsp
• Salt - to taste
• Oil - for making parathas 

      

How to prepare parantha:

•  Wash the broccoli and cut into small florets.
•  Bring some water to boil and add about 10 florets to it with some salt.
•  After 2 minutes remove the florets and grind it into a fine paste with turmeric powder, garam masala and green chillies.
•  In a mixing bowl add wheat flour, all purpose flour, the ground mixture, some diced onions, garlic, carom seeds and salt.

      

•  Knead it like chappatti dough with required water.
•  At this stage you can let the dough rest for some time.
•  Make small balls similar to chappatti.
•  Roll out each ball similar to making chappattis.
•  Heat a griddle ( tawa) and put the paratha on it. 
• Pour few drops of oil/ghee on top. 
• Cook till both sides are browned. 

      

• Serve with pickle, curd, butter or some spicy gravy.
• And enjoy the taste!!!

Paneer Parantha

Ingredients 

• 100 gms Grated Paneer
• 1 finely chopped Onion
• Coriander leaves finely chopped
• Small piece of Ginger (grated)
• 1 or 2 finely chopped green Chilies
• Salt, Red Chili powder and Graram masala as per taste
• 1/2 tsp Ajwain (optional)  
• oil/butter

Recipe:
 

make dough out of whole wheat flour (atta), as you would do for any paratha/roti.  

In a bowl mix all the stuffing ingredients.

 Make two medium size chapati, add the filling to the one chapati and  cover it with the second one. 

 Now roll it slightly 

 Cook on a pre-heated Tawa (flat griddle plate)

  Turn it and pour half tablespoon oil or butter . 

 Spread it on the paratha and shallow fry over low heat. 

 Turn it and again pour oil or butter on the other side.

  Cook on a low heat till golden brown Serve paneer paratha hot with yogurt (curd) and your favorite chutney or with pickle

Note: Do not add salt to the filling before, as it will leave water.

Add salt only at the time of    preparation.