Category: Breads

GUAVA PARANTHA/ PEYRU THEPLA

Just received a package of guavas from my hometown farm. But some of the guavas weren’t ripe so I wondered what to do and well I made parathas out of it and it was a big hit.

INGREDIENTS:

  • 1 cup whole wheat flour (gehun ka atta)
  • 3/4 cup grated guava
  • 2 tsp coriander (dhania) seeds powder
  • 1 tsp red chilli powder
  • 1 tsp turmeric powder (haldi)
  • salt to taste
  • 1 tbsp oil
  • 1 tbsp chopped coriander (dhania)
  • 1 tsp lemon juice
  • 2 tsp powdered sugar
  • 1 tsp grated ginger (adrak)
  • 1 tsp finely chopped green chillies
  • 2 tbsp chopped fenugreek (methi) leaves
  • oil for cooking

INSTRUCTIONS:

  1. Combine all the ingredients in a deep bowl, mix well and knead into a semi soft dough.
  2. Cover and keep aside for 10 minutes.
  3. Divide the dough into 6 equal portions and roll them into a circle of 5″ diameter.
  4. Heat a tava and cook each thepla using little oil till golden brown spots appear on both the sides.
    Serve hot.
     

VIDEO RECIPE:

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JAGGERY SEASME HEARTS WITH HOMEMADE BUTTER(TIL GUR KI ROTI MAKHAN KE SATH )

Gur ki roti also known as jaggery roti or meethi roti is an easy to prepare tasty roti variety. Basically these are small and slightly thick flatbreads made with jaggery and whole wheat flour.
 
The use of both jaggery and til makes the Til Gur ki Roti an iron-rich treat that helps improve your haemoglobin levels and keeps you active and attentive all the time.

INGREDIENTS:

  • 1 1/2 tbsp sesame seeds (til)
  • 1/2 cup roughly chopped jaggery (gur)
  • 1 1/2 cups whole wheat flour (gehun ka atta)
  • 2 tablespoon desiccated coconut – optional
  • 1 tsp melted ghee
  • a pinch of salt
  • 2 1/2 tsp melted ghee for brushing

INSTRUCTIONS:

  1. Combine the jaggery with 2 tbsp of water in a non-stick pan and cook on a slow flame till the jaggery dissolves. Cool completely.
  2. Combine the wheat flour, melted jaggery, ghee, sesame seeds and salt in a deep bowl and knead into a semi-stiff dough using little water.
  3. Divide the dough into 10 equal portions and roll out each portion into a 150 mm. (6″) diameter circle.Make heart shape using cookie cutter .
  4. Heat a non-stick tava (griddle) and cook each roti on a medium flame till it turns golden brown in colour from both the sides.
  5. Brush each roti with ¼ tsp of ghee and serve hot.
  6. Serve gur ki roti plain or with curd or white butter.wp-16107244117234230926159349451136.jpg
     
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PEAS STUFFED PARATHAS/ MATAR KE PARATHE

When it comes to food, winter always reminds me of 2 things – gajar halwa (carrot pudding) and matar ke parathe (green peas stuffed flatbread). These two vegetables are available in abundance during winters in my place  and are made quite often in every household. Paratha is Indian flatbread which is made with whole wheat flour and stuffed with practically everything. 

Peas stuffed Parathas are soft, delicious and quick Paratha recipe with  mashed peas masala  added as stuffing. Enjoy the hot peas stuffed paranthas with curd and pickle.

And so here it is my matar paratha recipe, exactly the way it’s made at my home.

INGREDIENTS:

  • For Stuffing
  • 3 cups green peas
  • 2 tsp salt
  • 1 cup coriander (dhania) leaves
  • 1 tbsp garam masala
  • 3 tsp sugar
  • 3 tbsp lemon juice
  • 1 tbsp oil
  • 1tsp garlic finelly chopped
  • 1 tsp ginger finelly chopped
  • 1 tsp green chillies finelly chopped
  • For the dough
  • 2 cups whole wheat flour (gehun ka atta)
  • 1 tsp salt
  • water as required to make a dough
  • ghee/ oil for frying

INSTRUCTIONS:

  1. Crush the green peas in a vegetable chopper ( you can crush in a mixture too )wp-16083031335105677045347912472620.jpg
  2. Heat a teaspoon of oil in a pan and add the cumin seeds.wp-16083031025757705550844368686894.jpg
  3. Once the cumin seeds crackle add the chopped garlic ,ginger  and saute till the raw smell goes away.
  4. Next add the green chillies and crushed peas.  and stir fry for about 5to10 mins.
  5. Now add chopped green coriander, salt,red chilli powder and garam masala mix well.
  6. Make a dough from wheat flour (similar to the roti dough)
  7. Divide the dough into 12 equal portions
  8. Roll out one portion into a small circular shape.
  9. Put 2 heaped tablespoons of this mixture in the rolled circle. cover sides. roll again into a paratha
  10. Place on a heated griddle. after about 30 seconds turn sides and apply oil . turn again, apply oil .
  11. Flip till both sides are spotted.
  12. Serve hot with tomato ketchup and coriander chutney.
     
     
     
     
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