Matar Mushroom Parantha

By Chef Shantanu Gupte

From Health Mange More

Prep: 20 minutes

Cook: 15 minutes

Method: Moderate

Course: Bread

Type: Indian

Key Ingredients:

The combination of green peas and mushrooms taste great when used to make paranthas too

Ingredients

Whole wheat flour 8 tbsps
Green peas, boiled and mashed 6 tbsps
Button mushrooms, finely chopped 4
Green chillies, finely chopped 2
Ginger, finely chopped 2 tsps
Low fat cottage cheese (paneer), grated 2 tbsps
Salt to taste
Low fat yogurt 4 tbsps
Sunflower oil to cook

Methods

Take peas, green chilli, ginger, mushrooms, low fat cottage cheese and salt in a bowl.
Add wheat flour and yogurt and knead into a dough adding water as required.
Divide the dough into equal balls and roll each ball into a parantha.
Heat a non-stick tawa. Place one parantha on it and cook for 1 minute. Flip, drizzle ½ tsp oil all around and flip again. Drizzle ½ tsp oil all around and cook, turning sides, till both sides are evenly golden. Cook remaining paranthas similarly.
Transfer them onto a serving platter and serve hot.

Aloo Parantha

By Chef Saransh Goila

By Health Challenge

Prep: 35 minutes

Cook: 40 minutes

Method: Easy

Course: Bread

Type: Indian

Key Ingredients:

Potatoes
Whole wheat flour
Soya flour and Oats flour

Aloo paranthas made healthier are just as tasty as the traditional ones

Ingredients

Medium potatoes, boiled, peeled, mashed 3
Whole wheat flour 3 cups
Soya flour ¼ cup
Oats flour ¼ cup
Salt to taste
Oil 1 tsp
Garlic, finely chopped 1 tbsp
Red chilli powder 1 tsp
Turmeric powder 1 tsp
Pumpkin, boiled, peeled, mashed ¾ cup
Fresh coriander leaves, finely chopped 1 tssp
Ghee a little to cook
Low fat yogurt as required

Methods

To make Aloo Paranthas with a healthy twist, take whole wheat flour, soya flour, oats flour and salt in a bowl. Add sufficient water and knead into soft dough.
To make the filling heat oil in a non-stick pan, add garlic, red chilli powder, turmeric powder, salt, potatoes and pumpkin and mix well. Add coriander leaves and mix well.
Divide the dough into equal portions and shape them into balls. Roll each ball into a round disc, place some potato mixture in the centre, gather the edges together and press lightly to seal.
Roll each stuffed ball into a parantha.
Heat a non-stick tawa, place a parantha on it and cook. Drizzle a few drops of ghee over it, flip, drizzle a few drops of ghee on the other side too and cook till both sides are evenly done and golden.
Serve hot with low fat yogurt.

Missi Roti & Aloo Pudina Raita

By Chef Shantanu Gupte

By Health Mange More

Prep: 25 minutes

Cook: 10 minutes

Method: Easy

Course: Bread

Type: Indian

Key Ingredients:

Whole wheat flour
Gram flour
Chickpeas flour
Potato
Fresh mint leaves

Spiced missi rotis served with aloo pudina raita are an excellent breakfast snack

Ingredients

Missi roti
Whole wheat flour 1 cup
Gram flour (besan) ½ cup
Chickpea flour ½ cup
Onion, chopped ½ cup
Cauliflower, grated ½ cup
Red chilli powder ½ tsp
Cumin powder ½ cup
Salt to taste
Oil 2 tbsps
Aloo pudina raita
Medium potato, boiled, peeled and chopped 1
Fresh mint leaves (pudina), chopped 2 to 3 tsps
Low fat yogurt ½ cup
Salt to taste

Methods

Take onion, cauliflower, red chilli powder, cumin powder and salt in a mixing bowl.
Add wheat flour, gram flour and chickpea powder and knead into a dough adding water as required.
Divide the dough into equal portions and roll them into balls. Roll them into rotis.
Heat a non-stick tawa, and cook each roti on it, one by one, brush them with a little oil and cook, turning sides till evenly done on both sides.
To make aloo pudina raita, take yogurt in a bowl. Add potato, mint leaves and salt and mix well.
Serve the missi rotis with the raita.

Multi Grained Thepla with Tomato Garlic Chutney

By Chef Shantanu Gupte

By Health Mange More

Prep: 50 minutes

Cook: 30 minutes

Method: Easy

Course: Bread

Type: Indian

Key Ingredients:

Whole wheat flour
Sorghum flour
Gram flour
Tomatoes
Garlic

The popular gujarati snack served with tangy tomato garlic chutney is completely satiating

Ingredients

Whole wheat flour (atta) ⅔ cup
Sorghum (jowar) flour ⅔ cup
Gram flour (besan) ⅔ cup
Green chillies, cerushed 2
Red chilli powder 1 tsp
Turmeric powder ½ tsp
Ginger-garlic paste 1 tbsp
Carom seeds (ajwain) 1 tsp
Asafoetida (hing) 1 pinch
Fresh fenugreek leaves (methi), chopped ½ medium bunch
Coriander powder 1 tsp
Cumin powder 1 tsp
Salt to taste
Oil as required
Tomato garlic chutney
Tomatoes, roughly chopped 1 kg
Garlic cloves, chopped 2
Oil 1 tbsp
Medium onion, chopped 1
Ginger, cut into thin strips 2 tsps
Red chilli powder 1 tsp
Salt 2 tsps
Sugar ½ cup
Black cardamoms, crushed ¾ tsp
Raisins 4 tsps
Almonds, blanched and peeled 10
Vinegar 1½ tbsps

Methods

Take whole wheat flour, sorghum flour and gram flour in a mixing bowl. Add green chillies, red chilli powder, turmeric powder, ginger-garlic paste, carom seeds, asafoetida, fenugreek leaves, coriander powder, cumin powder and salt and mix well. Add water as required and knead into a soft dough.
Add 1 tsp oil and knead again. Cover the dough with a damp cloth and rest for 15 minutes.
Divide the dough into small equal portions and shape them into balls. Roll each ball into a roti.
Heat a non-stick tawa, and cook each roti on it, turning sides and brushing a little oil, till they are evenly cooked on both sides. Arrange them on a serving platter.
To make tomato garlic chutney, heat oil in a non-stick pan, add garlic, onion and ginger and saute till onion becomes translucent.
Add red chilli powder and saute for 1-2 minutes. Add tomatoes and salt and mix well. Saute on medium heat till tomatoes become pulpy.
Add sugar and cook, stirring occasionally, till the mixture thickens.
Add black cardamoms, raisins, almonds and vinegar and cook till the mixture gets a chutney consistency.
Transfer into a serving bowl and serve with thepla.

Methi Aloo Parantha

By Chef Shantanu Gupte

By Health Mange More

Prep: 25 minutes

Cook: 20 minutes

Method: Moderate

Course: Bread

Type: Indian

Key Ingredients:

Whole wheat flour
Fresh fenugreek leaves
Potatoes

These paranthas make ideal breakfast snack – healthy and tasty

Ingredients

Whole wheat flour 2 cups
Fresh fenugreek leaves (methi), chopped 1 cup
Medium potatoes, boiled, peeled and mashed 2 to 3
Salt to taste
Cumin powder 2 tsps
Turmeric powder ½ tsp
Chaat masala 1 tsp
Ginger-garlic paste ½ tsp
Sunflower oil as required

Methods

Take wheat flour in a bowl, add salt and sufficient water and knead into soft dough.
To make the stuffing, mix potatoes, fenugreek leaves, cumin powder, turmeric powder, chaat masala, ginger-garlic paste and salt in another bowl.
Divide the dough into equal balls and roll out each ball into a small roti. Place some stuffing in the center, gather the edges and seal. Roll them out into slightly thick paranthas.
Heat a non-stick tawa, place the parantha on it, one and a time, and cook for a minute. Flip, drizzle some oil around and flip again. Flip some more oil and cook, turning sides till both sides are equally done.
Transfer the paranthas on serving platter and serve hot.

Matar Mushroom Parantha

Key Ingredients:

Ingredients

Methods

Aloo Parantha

Real Italian Garlic Bread

Missi Roti & Aloo Pudina Raita

Multi Grained Thepla with Tomato Garlic Chutney

Methi Aloo Parantha

Palak Egg ki Roti

Bajre ka Khakra

Oat and Spring Onion Paranthas

Panchmel Roti

Methi Thepla

Thukpa

Tamatar ni Gravy ma Cutlet

Sweet Momos

Phapar ko Roti and Mooli ko Aachar

Parsi Seviyan

Nadir Monji

Khatti Mooli

Kesar Murgh

Jaisalmeri Chane

Jaipuri Mewa Pulao

Aloo Parval

Beans and Dal Usli

Besan Badam Burfi

Cabbage Papaya Tikki

Chana Palak ki Sabzi

Coconut Shake

High Energy Smoothie

Kaddu ki Sabji

Khajur Chukandar Halwa

Matar Paneer

Aloo Parantha

Key Ingredients:

Ingredients

Methods

Panchmel Roti

Seed Bread

Bajre ka Khakra

Matar Mushroom Parantha

Methi Thepla

Missi Roti & Aloo Pudina Raita

Pyaaazwaale Paranthe

Herbed Bread

Chawal Parantha

Power Punch Parantha

Multi Grained Thepla with Tomato Garlic Chutney

Palak Egg ki Roti

Oat and Spring Onion Paranthas

Makki ki Roti or Tamatar Khajur ki Chutney

Broccoli Paranthas

Sambhar Parantha

Bagels

Moong Sprouts Parantha

Methi Aloo Parantha

Rajma ka Parantha

Real Italian Garlic Bread

Pumpkin Halwa

Makai Shorba

Idli Sandwich

Rajma Salad

Chawal Parantha

Poori Bhaji

Leftover Pizza Frittata

Chicken Burger

Sweet Corn Chicken Soup

Butter Chicken

Malai Lassi

Gajar ka Halwa

Poori Bhaji

Wada Pav

Chicken Burger

Pizza

Real Italian Garlic Bread

Key Ingredients:

Ingredients

Methods

Methi Thepla