Power Punch Parantha

Power Punch Parantha

From   Mummy Ka Magic

Prep: 50 minutes

Cook: 20 minutes

Method: Easy

Course: Bread

Type: Indian

These paranthas are indeed a powder house of nutrients

Ingredients

  • For covering
  • Whole wheat flour, kneaded into a dough 2 cups
  • Dry flour a little to dust
  • Ghee for cooking
  • For stuffing
  • Split Bengal gram (chana dal), soaked and parboiled ½ cup
  • Cottage cheese (paneer), grated ½ cup
  • Soya granules, soaked and drained ½ cup
  • Salt to taste
  • Black pepper powder to taste
  • Fresh coriander leaves, chopped 2 tbsps
  • Spring onion bulbs, finely chopped 2 tbsps
  • Spring onion greens, finely chopped 1 tbsp

Methods

  • Take split Bengal gram in a mixing bowl, add cottage cheese and soya granules and mix well. Add salt, black pepper powder, coriander leaves, spring onions and spring onion green and mix well.
  • Divide the dough into 4 equal portions and shape them into balls. Dust the worktop with a little dry flour, place the balls, one at a time, and roll them out into small puris,
  • Place some filling mixture in the centre, bring the edges together and seal. Further roll into a slightly thick parantha. Similarly make more paranthas.
  • Heat a non-stick pan, place one parantha on it, drizzle some ghee on it and flip. Drizzle some more ghee and cook, turning sides till both sides are evenly cooked and golden. Transfer it onto a plate. Cook the remaining paranthas similarly.
  • Cut them into triangles and pack them in tiffin boxes.
Aloo Parantha

Aloo Parantha

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.
Real Italian Garlic Bread

Real Italian Garlic Bread

Prep: 10 minutes

Cook: 10 minutes

Method: Easy

Course: Bread

Type: Indian

Key Ingredients:

  • Garlic
  • Uncut bread loaf

This garlic bread is extra special for olive oil will give it that extra zing

Ingredients

  • Uncut bread loaf 1
  • Garlic cloves, minced 5
  • Olive oil ½ cup + 1 tbsp
  • Butter 2 tbsps
  • Sea salt 1 tsp
  • Garnish
  • Fresh coriander leaves, chopped 2 tbsps

Methods

  • Heat ½ cup olive oil in a non-stick pan on high heat, add garlic and butter. Once the butter melts transfer the mixture into a bowl. Add sea salt and mix.
  • Cut the bread loaf into one centimeter thick slices.
  • Heat another non-stick pan, place the bread slices in it, brush them with the garlic mixture on both sides and toast on low heat.
  • Dab some garlic on the toasted slices after putting them on a plate.
  • Garnish with coriander leaves and serve immediately.
Missi Roti & Aloo Pudina Raita

Missi Roti & Aloo Pudina Raita

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

Multi Grained Thepla with Tomato Garlic Chutney

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

Methi Aloo Parantha

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.