Besan Stuffed Paratha And Roti

Recipe type: Reduced Fat, cholesterol free Preparation time: 30 minute

Ingredients:

Besan 1 cup Onion 1 large, very finely chopped Green Chili or Capsicum, finely chopped 1 Tbsp Coriander Leaves, finely chopped, 1 Tbsp Whole wheat flour 2.5 cup Canola Oil Water

Spices:

Salt to taste Red chili Powder 1 tsp Garam masala 1/8 tsp Cummin seeds 1/8 tsp

Preparation

1. Take wheat flour in a wide plate and slowly add water mixing the flour with fingers. Knead into a dough. Cover with damp cloth and keep aside.

Besan Masala for Stuffing:2. Put a deep non sticking skillet on medium heat. Pour 1 tsp oil. When the oil gets hot, add cummin

seeds. After half a minute add chopped onion and chili. Stir well for 5-7 minutes.3. Add besan and spices into the skillet of step 2, and lower the heat. Cook the besan turns light

brown, about 12 minutes. Add coriander leaves and mix well.

Besan Roti:

4. Make small balls (size about 2 inch diameter) of wheat flour dough. Roll one ball by a rolling pin to a size of about 4 inch diameter roti. Place 2 tsp of besan masala at the center of the roti. Hold the roti at 4-5 points at its rim, bring close at the center and press the points with each other. This will result into a ball of size 2 inch. Press this ball with your palm gently. This step is to make a wheat flour ball with besan masala stuffed in.

5. Roll the stuffed ball of step 4 to a size of about 6-7 inch.6. Cook teh roti on a tava or bake it in a grill. Preheat the grill to 200 deg C. Bake for 3-4 minutes.

Tips:

1. If you are unable to roll a stuffed dough, you stuff the besan masala in between two rolled roties and seal the rim.

2. This is a very convenient and tasty item for picnics.

Paratha Recipe-1

Paratha recipe -1

Ingredients:

Wheat flour, 1 cup Bajra (Millet) flour, 1 cup Rice flour, 1/2 cup Plain flour (Maida), 1/4 cup Onions,2, finely chopped Coriander leaves, 1/2 cup, finely chopped Red chili powder, 2 tsp Cumin seeds, 1/2 tsp Coriander seeds, 1 tsp Sesame seeds, 1/2 tsp Thymol (Ajwain) seeds, 1/2 tsp Salt to taste Oil for shallow frying

Preparation:

1. Mix and sieve all the flour together with salt. 2. Coarsely crush cummin, coriander and thymol seeds by using palms of both hands.3. Mix all the ingredients together except oil.4. Add water and kned to form a firm dough.5. Roll out in to thick rotis using little flour for dusting.6. Warm a thick griddle and shallow fry using oil spray on both sides till crisp.

Paratha Recipe-2

Ingredients:

Wheat flour, 1 cup Cooked Rice, 1 cup Mixed vegetables (cabbage, peas, Cauliflower, Cooked Potato), minced, 1 cup Green chili, 2, finely chopped Sesame seeds, 1/2 tsp Black pepper, 1/2 tsp Cumin powder, 1/2 tsp Yogurt (Curd), 1 Tbsp Salt to taste Oil for shallow frying

Preparation:

1. Crush the chili in a grinder, add rice, and mince.2. Mix all the ingredients together except oil.3. Add water and kned to form a firm dough. Roll rotis and cook as above.

Serve with tea or coffee and coriander - mint chutney or tomato ketchup.

Tips:

The recipe can be used to prepare parathas using left overs such as dal (lentils). You may increase the quantity of flour to get the required dough consistency.

1. You can reduce the use of oil by cooking the parathas in an owen grill.2. These parathas taste very good even cold, so you can pick them up for lunch or picnics.

Vegetable Paratha Recipe

Ingredients:

Wheat flour, 2 cups Green peas, 1/2 cup Cauliflower, 5florets Carrot , 1/2 cup grated Ginger root , 1/4 inch chopped Green chilies, 3 finely chopped Green onions, 1/4 cup chopped salt Red chili powder, 1/4 tspn Garam masala powder, 1/4 tspn Coriander / cilanro, 1/4 cup chopped

Preparation:

1. Add some water to peas, cauliflower, caroot and cook in microwave for 2 minutes and keep aside.2. Blend the cooked vegetables and all the ingredients, except wheat flour to a fine paste. Mix this

paste with the flour and add some water and kneed it to make a dough. Make small balls. Take a ball and roll a small chapati. Cook the chapati or spray fry to a paratha.

Papad Stuffed Parathas

In most homes, left-overs vegetables are used for making delicious stuffed parathas. But this is a paratha with a difference. Since papad is a personal favourite of mine, I have invented this unique type of paratha with a spicy papad filling. I have used fried papad for the stuffing, but you can also roast the papads if you wish. I am sure this paratha will be an all time favourite for all papad lovers.

Preparation Time: 20 mins.Cooking Time : 20 mins.Makes 6 parathas.

IngredientsFor the dough1 cup whole wheat flour (gehun ka atta)

1 tsp oilsalt to taste

For the papad filling2 papads, deep-fried and crushed1/2 cup finely chopped onions1 tsp chilli powder2 tbsp chopped coriander (dhania)1 tsp oilsalt to taste

Other ingredients oil or ghee for cooking

Method For the dough

1. Combine all the ingredients and knead into a soft dough using enough water. 2. Cover with a muslin cloth and keep aside for 15 minutes. Divide the dough into 6 equal portions.

For the papad filling

1. Heat the oil in a pan and sauté the onions till they are golden brown in colour. 2. Combine the sautéed onions, crushed papad, chilli powder, coriander and salt. Mix lightly. 3. Divide the mixture into 6 equal parts. Keep aside.

How to proceed

1. Roll out one portion of the dough into a circle of 75 mm. (3") diameter. 2. Place one portion of the papad filling in the center of the dough circle. 3. Bring together all the sides in the center and seal tightly. 4. Roll out again into a circle of 125 mm. (5") diameter with the help of a little flour. 5. Cook the paratha on a tava (griddle), using a little oil until both sides are golden brown. 6. Repeat with the remaining dough and filling to make 5 more parathas. 7. Serve hot.

Paneer, Carrot and Bean Sprouts Paratha ( Weight Loss After Pregnancy )

Paneer, carrot and bean sprouts parathas, enjoy the oriental touch of soya sauce in these parathas made from healthy and yummy stuffing of low-fat paneer, sprouts and carrots. Rich in protein, fibre, vitamin a and b complex, a scrumptious treat awaits you!

Preparation Time: 10 minsCooking Time: 15 mins

Makes 4 parathas

IngredientsFor The Dough3/4 cup whole wheat flour (gehun ka atta)salt to taste1/4 tsp oil for kneading

For The Stuffing1 tsp oil1/4 cup sliced onions1/2 cup shredded cabbage1/2 cup bean sprouts1/4 cup thickly grated carrot1/3 cup thickly grated low-fat paneer3/4 tsp soy sauce3/4 tsp sugarsalt to taste

Other Ingredientswhole wheat flour (gehun ka atta) for rolling1 tsp oil for cooking

Paneer Tamatar Paratha ( Low Calorie Healthy Cooking )

Paneer tamatar paratha, is an interesting variation of the paneer paratha with the zest and tang of tomatoes. Minimum oil has been used to knead the dough and cook tp parathas,making it weight-watchers delight.

Preparation Time: 20 minsCooking Time: 30 minsMakes 6 parathas

IngredientsFor The Chapatis1 cup whole wheat flour (gehun ka atta)1/2 cup plain flour (maida)1 tsp oilsalt to taste3 1/4 tsp oil for kneading and cookingwhole wheat flour (gehun ka atta) for rolling

To Be Mixed Into A Stuffing1/2 cup grated low-fat paneer2 tbsp mozzarella cheese2 tbsp yellow capsicum1 green chilli chopped1/2 cup chopped tomatoes without the pulpsalt to taste

Method For the chapatis

1. Combine all the ingredients in a bowl and knead into a semi-soft dough using enough water. Keep aside for 10 minutes and knead using 1/4 tsp oil till smooth.

2. Divide the dough into 12 equal portions and roll out each portion into thin rounds of 150mm (6") diameter using a little flour for rolling.

3. Cook lightly on both sides on a tawa and keep aside.

How to proceed1. Divide the stuffing into 6 equal portions and keep aside.2. Place a chapati on a flat surface, spread 1 portion of the stuffing evenly over it and place another chapati on top

and press well so that they stick.3. Heat a tava and cook the paratha on both sides using 1/2 tsp of oil till it turns crisp and golden brown in colour.4. Repeat with the remaining chapatis and stuffing to make 5 more parathas. Serve hot.

Protein ParathasParathas made of paneer and spring onions, packed with the goodness of whole wheat.

Preparation Time : :  10 mins.Cooking Time ::  15 mins.Makes 6 parathas.

Ingredients1/2 cup grated paneer (cottage cheese)2 spring onions, finely chopped3/4 cup whole wheat flour (gehun ka atta)2 green chillies, finely choppedsalt to tasteblack pepper (kalimirch) powder to taste

Other ingredients oil for cooking

Method

1. Combine all the ingredients and knead into a soft dough using water.2. Divide into 6 equal parts.3. Roll out each portion into a circle of 125 mm. (5") diameter.4. Cook each paratha on a griddle (tava), smearing a little oil, until both sides are golden brown.5. Serve hot with Sweet and Sour Tomato Relish.

Tips

1. Serving Suggetions :

2. Banana Yoghurt Shake is the perfect accompaniment for Protein Parathas.3. VARIATION : You can also make JALEBI PARATHAS.4. Tip : 5. You can also use spinach or carrots instead of the spring onions.

Rajma Cheese ParathaThese spicy kidney bean, cheese and spring onion stuffed parathas have now become a favourite with my family and friends. On several occasions, I have used this rajma filling to make delicious grilled sandwiches! Take my word for it - this paratha meal tastes terrific!

Preparation Time : 15 mins.Cooking Time: 40 mins. Makes 4 Paratha.

Ingredients

For the dough

1 cup whole wheat flour (gehun ka atta)

1 tbsp oil

salt to taste

For the rajma filling

1/4 cup red rajma (kidney beans), soaked

1/2 cup chopped onions

2 tsp grated ginger (adrak)

1 large garlic clove, chopped

1 cup chopped tomatoes

1/2 tsp turmeric powder (haldi)

1 tsp chilli powder

2 tsp coriander (dhania) powder

1/4 cup curds (dahi)

1 tbsp chopped coriander (dhania)

1 tbsp oil

salt to taste

Other ingredients

2 to 3 spring onions with greens, finely chopped

4 tbsp grated processed cheese

oil for cooking

Bajra aur Kaddu ki Roti

A full meal in itself, this dish is best for days when you don't have the time to cook, or have unexpected guests. Just serve the rotis with a bowl of low fat curds and salad and your meal is done.

Preparation Time: 10 mins.Cooking Time: 10 mins.Makes 6 rotis.

Ingredients1/2 cup bajra (black millet) flour1/2 cup whole wheat flour (gehun ka atta)1 cup grated red pumpkin1 tsp ginger-green chilli pastea pinch of turmeric powder (haldi)1/4 tsp asafoetida (hing)1 tsp lemon juice2 tbsp chopped coriander (dhania)salt to taste

Other ingredients1 tsp oil for cooking

Cauliflower Stuffing For Parathas ( Low Calorie Healthy Cooking)

A tempting stuffing. . . Famous amongst north indians. . . Is made healthy.

Preparation Time: 10 minsMakes 12 portions

Ingredients

1 1/2 cups grated cauliflower1/2 tsp cumin seeds (jeera)1 onion, chopped2 green chillies, chopped1 tsp chilli powder (optional)1 tbsp chopped coriander (dhania)2 tsp oilsalt to taste

Chilkewale Parathe ( Weight Loss After Pregnancy )

Chilkewale parathe, the post-delivery period means a diet rich in protein to regenerate body cells and boost immunity along with low in calories to shed extra kilos. Enriched with moong dal, these wholesome parathas fulfill this requirement without any loss of taste.

Preparation Time: 10 minsCooking Time: 12 mins

Makes 4 parathas

Ingredients

3/4 cup whole wheat flour (gehun ka atta)3 tbsp green moong dal (split green gram)3 tbsp finely chopped onions1 tsp coarsely powdered coriander (dhania) seeds1/2 tsp finely chopped green chillies1/4 cup boiled , peeled and mashed potatoessalt to taste1/4 tsp oil for kneadingwhole wheat flour (gehun ka atta) for rolling1 tsp oil for cooking

Method

1. Combine all the ingredients in a bowl and knead into soft dough using enough water. Cover with a wet muslin cloth and keep aside for 10 minutes.

2. Knead again using oil till smooth and divide it into 4 equal portions.3. Roll out each portion into a 125 mm. (5”) diameter circle using wheat flour for rolling.4. Heat a non-stick tava (griddle) and cook each paratha, using ¼ tsp of oil, till light brown spots appear on both the

sides. Serve hot.

Colocasia Rotis

Unlike most leafy vegetables colocasia does not have a high sodium content. Each colocasia roti provides less than 100 mg of sodium.

Ingredients1/2 cup finely chopped colocassia leaves (arbi ke patte)1/4 cup whole wheat flour (gehun ka atta)1/4 cup ragi (nachni / red millet) flour1/4 cup finely grated onions1/2 tsp cumin seeds (jeera)2 tsp coriander-cumin seeds (dhania-jeera) powder1/2 tsp chilli powder2 pinches of turmeric powder (haldi)1 tsp oil1/4 tsp salt

Other ingredientswhole wheat flour (gehun ka atta) for rolling1 1/2 tsp oil for cooking

Method

1. Heat the oil in a non-stick pan and add the cumin seeds.

2. When the seeds crackle, add the onions and sauté for a while.3. Add the colocasia leaves and sauté for another minute.4. Add the coriander-cumin seed powder, chilli powder, turmeric powder and salt and mix well. Sprinkle little water

to avoid the masala from burning.5. Remove from the flame and cool completely.6. Add all the remaining ingredients to this mixture and make a stiff dough by adding enough water.7. Divide into 6 equal portions and roll out each portion into a circle of 125 mm. (5") diameter with the help of a little

flour.8. Cook each roti on a non-stick pan using a little oil until both sides are golden brown.9. Repeat with the remaining dough to make 5 more rotis.10. Serve hot.

Corn And Spinach ParathaPopeye would've loved this one !

Preparation Time: 20 min.Cooking Time: 10 min.Makes 10 parathas.

IngredientsFor the dough1 cup whole wheat flour (gehun ka atta)1/4 tsp salt1 tsp oil3 teaspoons melted butter or oil (for cooking)

For the spinach corn stuffing3 cups finely chopped spinach (palak)1 cup cooked corn (makai)2 onions, chopped2 green chillies, chopped2 tsp oilsalt to taste

Green Pea ParathasParathas are sustaining and wholesome. Puréed green peas are combined with whole wheat flour to make this delicious paratha dough. Both whole wheat flour and green peas are rich in fibre which aids in controlling the blood sugar levels. Each paratha being cooked in ¼ teaspoon of oil is absolutely healthy for diabetics, as well as the whole family. These parathas taste best when they are served as soon as they are prepared.

Preparation Time: 10 mins.Cooking Time: 15 mins.Makes 5 parathas.

Ingredients

1/2 cup whole wheat flour (gehun ka atta)1/2 cup boiled green peas1 to 2 green chillies, finely chopped1 tbsp low fat curds (dahi)1/8 tsp carom seeds (ajwain)salt to taste

Kashmiri RotisIndian spices add an exotic touch to whole wheat rotis, made with minimal oil. Ideal for diabetics who want to add flavour to a routine diet.

Preparation Time: 10 mins.Cooking Time: 20 mins.Makes 6 rotis.

Ingredients1 1/2 cups whole wheat flour (gehun ka atta)1/2 tsp fennel seeds (saunf)1/2 tsp cumin seeds (jeera)1/2 tsp carom seeds (ajwain)8 to 10 black peppercorns (kalimirch)a pinch of asafoetida (hing)1/2 cup low fat milksalt to taste

Other ingredientswhole wheat flour (gehun ka atta) for rolling1 1/2 tsp oil for cooking

Lazeez ParathasChana dal and broken wheat make unusual beginnings for a paratha. This combination of Bengal gram dal (pulse) and broken wheat (cereal) forms a complete source of protein and also provides fibre. Apart from being rich in nutrients, these parathas are also rich in taste and flavour. Serve them hot and fresh, as re-heating these parathas is not a good idea!

Preparation Time: 10 mins.Cooking Time: 15 to 20 mins.Makes 10 Parathas.

Ingredients1/4 cup broken wheat (dalia)1 tbsp chana dal (split Bengal gram)1 cup whole wheat flour (gehun ka atta)1 tsp ginger-green chilli paste4 tbsp chopped coriander (dhania)salt to taste

Other ingredients1 tsp oil for cooking

Masala ParathaThis recipe is sure to tempt you to come back for another serving! Whether served as it is or with a vegetable, this is definitely a delicacy. Mashed potatoes and low fat curds make these Parathas soft and delicious, while soya flour increases its nutritive value by adding protein, iron and zinc.

Preparation Time: 20 MinutesCooking Time: 25 MinutesMakes 4 parathas

IngredientsFor the dough3/4 cup whole wheat flour (gehun ka atta)1/4 cup soya flour1/4 cup boiled and mashed potatoes1 1/2 tbsp low fat curds (dahi)salt to taste

To be mixed into a stuffing2 tbsp roasted fennel seeds (sauf), lightly crushed2 tsp dry red chilli flakes (paprika)1/2 roasted onion, roughly chopped2 tbsp coriander (dhania) powder, lightly crushed2 tsp dried mango powder (amchur)salt to taste

Other ingredients whole wheat flour (gehun ka atta) for rolling

Besan ParathaLooking for something to serve with hot Tinda Masala, page 51? Try these tasty Parathas, stuffed with roasted besan and simple yet tasty spices like green chillies. Whole wheat flour is a healthy option over refined flour as it is rich in fibre, iron and vitamin B complex.

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Preparation Time: 20 MinutesCooking Time: 30 MinutesMakes 5 parathas

IngredientsFor the dough

1 cup whole wheat flour (gehun ka atta)1 1/2 tsp low fat curds (dahi)salt to taste

To be mixed into a stuffing1/2 cup roasted besan (Bengal gram flour)1 tsp ginger-green chilli paste1/4 cup finely chopped coriander (dhania)salt to taste

Other ingredients whole wheat flour (gehun ka atta) for rolling

Cauliflower RotiDon't settle for bland bajra Rotis! Feast on these delicious cauliflower Rotis instead. The grated garlic and spring onions really rev up the flavour of these Rotis. Ensure that you roll the Rotis immediately once the dough is kneaded, else it may turn soft and pose a problem while rolling. These Rotis are cooked on direct flame to avoid the use of oil and make them crisp.

Preparation Time: 10 MinutesCooking Time: 30 MinutesMakes 6 rotis

Ingredients3/4 cup grated cauliflower1/2 cup bajra (black millet) flour1 1/2 tbsp finely chopped spring onions whites1 1/2 tbsp finely chopped spring onion greens2 tbsp finely chopped coriander (dhania)1/2 tsp ginger-green chilli paste1/2 tsp grated garlic (lehsun)salt to taste

Other ingredients bajra (black millet) flour for dusting

Mooli RotA popular breakfast option in most North Indian houses, theses Parathas go well with a lot of Subzis too. Here is an innovative version made with Jowar flour and mashed potatoes, which help to make them soft.

Preparation Time: 10 MinutesCooking Time: 30 MinutesMakes 5 rotis

Ingredients1/2 cup grated white radish (mooli)1/2 cup jowar (white millet) flour1/2 cup boiled, peeled and mashed potatoes1 tbsp roasted coriander (dhania), lightly crushed

1/2 tsp chilli powder1/4 tsp turmeric powder (haldi)1/4 tsp dried mango powder (amchur)salt to taste

Other ingredients jowar (white millet) flour for rolling

Ragi RotiTaste bhi, health bhi! Really! Nutritious ragi flour is rich in iron, calcium and protein. Protein is required for the formation of new red blood cells and for building up your hemoglobin stores. Have these Parathas to keep anemia at bay.

Preparation Time: 10 MinutesCooking Time: 25 MinutesMakes 4 rotis

Ingredients1/2 cup ragi (nachni / red millet) flour1 1/2 tbsp finely chopped spring onions whites1 1/2 tbsp finely chopped spring onion greens1/4 cup grated carrot1 1/2 tbsp low fat curds (dahi)1/2 tsp green chilli pastesalt to taste

Other ingredients ragi (nachni / red millet) flour for rolling

Method 1. Combine all the ingredients in a bowl and knead into soft-smooth dough, using enough water.2. Divide the dough into 4 equal portions.3. Roll out again into a circle of 125 mm. (5") diameter, using whole wheat flour.4. Place the roti on a non-stick pan. Turn over in a few seconds.5. Cook the other side for a few more seconds.6. Lift the roti with a pair of flat tongs and roast over an open flame till brown spots appear on both the sides. 7. Repeat with the remaining portions to make 3 more rotis.8. Serve hot.

Suva Chawal RotiHere's a variation of appas (rice bread) using Suva bhaji, which not only has a pleasing sweetness but also a good store of vitamin A. Knead the dough when hot or else it will not be very smooth. It is best served with a spicy vegetable like Lauki Kofta Curry because the Paratha itself has a very mild, simple taste.

Preparation Time: 10 MinutesCooking Time: 15 MinutesMakes 4 rotis

Ingredients

1 1/2 cups chopped dill (shepu / suva bhaji) leaves1 1/2 cups rice flour (chawal ka atta)1 tbsp finely chopped green chilliessalt to taste