PIGEON PEA / TORI PARANTHA

We started getting fresh Pigeon Peas pods in the market. The season has just started. With this we prepare many side dishes like ghashi, ambat, upkari etc.. Today I prepared Pigeon Pea Parantha. It is simple like any other vegetable paranthas. I loved the new taste and my daughter also liked it. The recipe goes like this...

FRESH PIGEON PEAS PARANTHA

WHAT YOU NEED:

Wheat flour - 1 1/2 cups

Salt - to taste

FOR THE FILLING:

Fresh Pigeon Peas / Fresh Tori - 1 cup, boiled

Ginger piece - 1 inch

Onion - 1, chopped

red chilly powder -1 tsp

Garam masala powder - 1 tsp

Cumin powder - 1 tsp

Coriander powder - 1 tsp

Salt - to taste

Coriander leaves - finely chopped, 1 bunch

FRESH PIGEON PEAS PARANTHA

HOW TO MAKE :

Make a chappati dough mixing wheat flour and salt adding little water. The dough should be soft. Keep aside for 15 minutes.

Grind to a smooth texture of boiled peas, ginger piece , onion, red chilly powder, cumin powder, coriander powder, garam masala powder and salt without any water.

Remove the paste and mix coriander leaves. and make balls of big lemon size and keep ready.

Now make ball of chappati dough and roll each ball to the size of poori, keep a ball of peas mixture in the centre and cover them. Dust some wheat flour over them and roll to the size of chappati.

Fry them on flat tava with generous amount of ghee on both sides.

Serve Pigeon Peas / Tori Parantha with Curd and Pickle for Breakfast, Lunch or Dinner.

BUTTER NAAN

BUTTER NAAN WITH MIX VEG CURRY

WHAT YOU NEED:

All purpose Flour/Maida - 2 cups

Dry yeast - 1 tsp

Sugar - 1 tsp

Warm water - 1/2 cup

Curd - 1/2 cup

Oil - 1 tbsp

Salt - to taste

Water - to make dough

BUTTER NAAN WITH MIXED VEG CURRY

HOW TO MAKE:

Take a small bowl add in warm water, sugar and yeast. Mix well and keep for 10 minutes or till it activates.

In a mixing bowl add in flour, salt, curd and yeast mixture. Mix well.

Adding little by little water make a soft and smooth dough.

Add oil and knead it for 5 minutes or till you get the soft texture.

Cover with a little wet cloth and keep for 3 to 4 hours.

Now divide the dough in to 8 portions, make balls.

Dust a little flour on the slab and roll the ball on your desired shape, like round / elongated shape.

Heat iron pan and roast naan on both sides till it is nicely cooked and it gets dark patches  on both sides.

Apply generous amount of butter on both sides.

Serve warm Butter Naan with any north Indian dishes 

CABBAGE PARANTHA

Very simple and easy recipe of cabbage parantha. Best way to make children eat all the type of vegetables, if you make vegetable paranthas, chidren will never know which vegetable is inside the parantha. You can prepare these paranthas for their lunch box also. It is very tasty, yummy too.. just check out the recipe below..

CABBAGE PARANTHA

WHAT YOU NEED :

Wheat flour - 2 cups

Cabbage - 1 cup, finely chopped

Coriander leaves - 1 small bunch, finely chopped

Garam masala powder - 1/2 tsp

Red chilli powder / green chillies - 1/2 tsp / 2-3 finely chopped

Salt - to taste

Ghee - for frying and also 2 tsp for the dough

INDIAN BREAD WITH CABBAGE/ CABBAGE PARANTHAS

HOW TO MAKE :

In a mixing bowl add chopped cabbage, coriander leaves, garam masala powder, chilli powder and salt. Mix well.

Add wheat flour and mix again.

Now add water little by little to make dough. The dough should be soft and firm.

Add ghee to it , knead well. Keep aside for 15 minutes.

Now make a big lemon size balls from the dough, dust little wheat flour over the ball and roll it to make a size of chappati. 

Heat chappati tava, when hot fry each chappatis with generous amount of ghee on both sides.

Serve hot Cabbage Paranaths with any north Indian curry or Tomato sauce or Curd.

CHEESE / PANEER PARANTHA

I got the recipe from some blog.. easy to make and awesome taste of cheese!

CHEESE PARANTHA

WHAT YOU NEED:

Wheat flour - 1 cup
Salt - to taste
Ghee - 4-5 tsp
Water - as per need

For the stuffing :

Cheese / Paneer - 100 gms
Onion - 1, finely chopped
Green chilly - 1, finely chopped
Garam masala - 1/2 tsp
Salt - to taste

YUMMY PARANTHAS..

HOW TO MAKE:

In a mixing bowl mix salt and little water.
Add wheat flour and start mixing it along with ghee.
Make a soft dough adding little water at a time.
Keep covered for an hour.

Now mix all the above stuffing ingredients and keep aside.

Divide the dough in to 6 parts and make small balls.
Also divide the stuffing mixture in to 6 parts.
Roll each  ball to the size of a puri and keep each stuffing mixture part in the center of the puri and close all the sides to make a ball.
Flatten the balls and roll again to make parantha.
Dust little wheat flour while rolling, so that it doesn't stick.

Heat flat tava.
Fry each parantha adding ghee on both the sides.

Serve hot Cheese /Paneer Parantha with any north Indian curry or curd or pickle.