Spinach paratha

i love.. eating stuffed parathas or Indian bread , spinach paratha tastes good n nutritious too... it has rich green color which also make them special....Usually i feel easy to make these as the water oozed out of spinach is  used in making dough , so nothing wasted...:) so have a look how i made this..i think its great for kids, not eating their veggies..its easy to dupe them by these...:):)

INGREDIENTS:

whole wheat flour - 2 cups

Fresh spinach(spinach) leaves - 2 cups.

ajwain or carom seeds  -1/3tsp

oil or melted butter - 2 tbsp.

salt - 1/2 teaspoon.

Cumin powder - 1/2 tsp

red chili powder(optional) - 1/4 tsp.

dry mango powder - 1/2tsp

water for forming dough.

oil for pan frying

salt as per taste

METHOD:

1. Chop finely spinach leaves.
2. In a bowl, add flour, salt,ajwain or carom seeds, cumin, dry mango powder, chili powder, oil or butter. Mix well.
3. Add water little by little and from firm dough. Knead well, Cover and leave aside for 20-30 minutes.
4. Knead again and then make  round balls.
5. Take each ball, dip in dry flour. Sprinkle a little flour on the board. Place the dough ball on it and roll out into a thick round.
6. Heat girdle. Put the rolled dough on it. Cook for 5-8 seconds. turn again. baste with a little oil. Cook on both the sides adding a little oil. Both the sides should have brown spots on them.
7. Take off the fire.
8. Serve hot with yogurt, butter.,pickle....ENJOY!!

Gobi paratha

INGREDIENTS:
whole wheat flour                 4cups
cauliflower grated                 2cups
carom seeds or ajwain           1/2tsp
turmeric powder                     1/4tsp
garam masala                         1/2tsp
dry mango powder or
amchur                                   1/2tsp
chili powder                            1/4 tsp
salt acc. to taste 
oil for frying


METHOD:  

• Take flour in a large bowl and add warm water  in small amounts to kneed firm dough.Keep it covered for 10-15 min.
• Heat a pan on medium ,pour 1/2tsp oil ( u can skip this if u want to make it without oil) and add grated(kadukas) cauliflower .
• Add all spices , salt and cook uncovered for few min.(to evaporate the water)
• Switch off the burner and let it cool.
• Make small balls of dough and roll it thick and put the ghobi mix. in between and cover it to make a ball .
• Dust it in flour and roll it thick , don't apply too much pressure.
• Heat a skillet and place the rolled paratha on it .
• When the surface become slightly brown flip it and apply oil .
• Again flip it to apply oil with spoon on other side.
• Cook it from both sides .(look for brown spots)
• Serve it  hot with pickle or yogurt.

Aloo paratha ( stuffed potato flat bread)

INGREDIENTS:
whole wheat flour                                      2cups
boiled potato                                               1 large size
ajwain or carom seeds                               1tsp
amchoor or dry mango powder               1/2tsp
coriander chopped                                    4-5 twigs
garam masala                                             1/2tsp
chili powder                                                1/2tsp
salt according to taste
oil/ ghee or butter for making paratha


METHOD:

• Take whole wheat flour in a large bowl and add 1 tsp oil/ butter or ghee. Make a firm dough by adding water in small portions.
• Keep the dough aside covered for 10-15 min.
• Boil the potato in a pressure cooker or microwave. 
• Peel it and mash in another bowl and add all the spices with coriander .
• Mix the potato mixture and make it to dough consistency.
• Make small size balls out of dough .
• Take one ball of dough, roll it one time and fill the potato mixture in between and cover it from all sides from dough to make a ball , with potato mix. inside.
• Dust the ball in flour and roll to make chapatti . Don't put too much pressure while rolling keep the size of paratha thick.
• Heat tawa or skillet on burner or gas .
• Place the rolled paratha on tawa and wait for few minutes till the lower side is light brown, flip it and brush oil or ghee on both sides. Let it cook until you see brown spots on both sides.
• Remove from tawa or skillet and place on tissue paper to remove excess oil. 
• Serve paratha hot with yogurt, pickle or butter.