Palak Aloo Parathas, Spinach Potato Parathas

          I have already posted spinach parathas and aloo/ potato parathas and this time, it's a  combination of both, Spinach Potato Parathas. Usually I would have added some mashed spinach and potato along with other spices directly to the flour while making the dough, but this time, I made the dough with the spinach puree and used the potato mixture as the stuffing. The parathas turned out really soft and delicious and we loved the combo of spinach and potatoes, serve them with a pickle or a chutney and some curd on the side..

Beet Yam Parathas, Beet Suran Parathas

          Usually I buy a slice of yam ( karunai kizhangu, suran ) and I make the masial or varuval with it. This time I had bought a whole one, I had used half of it for the varuval and with the remaining, I wanted to try something new and then I remembered seeing parathas made with it. The recipe that I saw used raw grated yam, but I decided to use cooked and mashed yam, I also added some grated beets and other spices and the parathas turned out soft and delicious. Serve them with some pickle and curd for a simple and delicious meal..

Rice Flour Rotis, Arisi Maavu Chappathis, Ukkarisida Akki Roti

          Rice Flour Rotis ( Arisi Maavu Chappathis, Ukkarisida Akki Roti ), my friend had made this for her son who had gluten allergy, it looked close to wheat flour rotis and it tasted good too. She had also mentioned that unlike the wheat flour rotis, these were a little difficult to roll out, because it lacked the gluten. So, instead of adding just hot water to the flour to make the dough, I followed the same way as I did for the ragi ( finger millet ) rotis. I cooked the flour and then made the dough. This made it a lot easier to roll out the rotis, but of course we have to roll it out carefully, keeping in mind that the dough will break ( lack of gluten ) if rolled out very fast. We can make them like phulkas without oil or cook it with oil too, and it goes well with all curries, but I love it with Baingan Bharta With Mustard Oil..

Choliya Paratha, Fresh Green Chickpeas Paratha

          Choliya Paratha, this is the last dish that I made with the fresh green chickpeas ( choliya ) that I had bought, the other two dishes are Choliya Paneer and Choliya Kofta Curry. There are some more dishes that I would love to try out with these chickpeas, but they have to wait till I can get another batch of them. Coming to today's post, it's very simple, we make a mixture with the fresh chickpeas and other spices and use it as a stuffing for these parathas. As usual, serve these parathas with a vegetable curry, some curd, pickle or chutney for a simple and delicious meal..

Mushroom Parathas

          Today's post is another paratha, and this time, the stuffing is with mushrooms. I have tasted mushroom kulchas at restaurants, but I was not sure how the mushroom stuffing was going to taste in the paratha. I added the regular spices and some spring onions to add some flavor to the filling. The parathas turned out to be too good, and they tasted great on their own, you don't even need a pickle or curd on the side.

Lauki Thepla, Bottle Gourd Flat Breads, Sorakkai Thepla

          Lauki is one vegetable that I buy every week or at least once in 10 days. This is another very versatile vegetable, we can use for making curries, soup, sambar, dals, halwas, idlis, dosas and now these theplas and each of the above mentioned dishes taste very good with this vegetable. Now I don't know the difference between theplas and parathas, I read it on some blogs, that parathas are thicker than theplas and usually parathas have stuffed filling, whereas, we mix the vegetables along with flour for theplas. We can make theplas with many vegetables like lauki/bottle gourd, methi, spinach and they go well with any mild dal or even with some pickle and curd..

Cabbage Akki Roti, Cabbage Rice Roti

          Akki Rotis are simple and delicious rotis made using rice flour ( akki meaning rice in Kannada ), very popular dish in Karnataka and they make many varieties, plain ones and then so many versions using different vegetables. The first few times that I made them, I usually make a dough just like we make it for rotis, later I learnt that it should be slightly wet dough, this gives you much softer and delicious rotis. I adapted the recipe from here, and I have added finely chopped cabbage to the dough. The rotis came out too good and we loved it with peanut chutney..

Green Peas Paratha, How To Make Matar Paratha

          We love parathas at home, especially my daughter, so I make them at least once in 10 days. After making the Bengali Green Peas Kachoris ( Peas Stuffed Puris ), the next thing that I wanted to make was these Peas Parathas. When I started making the parathas, I was not really very sure about the taste, I thought it would taste somewhat similar to dal parathas ( lentil stuffed flat breads ). The stuffing that I have used here is very simple, just pounded the peas coarsely, that I way I felt that it would have some texture, and mixed it with some basic Indian spices. But these parathas turned out to be a surprise, they tasted so, so good, you don't need any side dish, can eat them as such, but if you must have something, serve some pickle and curd/yogurt on the side..

Palak Parathas, Spinach Parathas ( Flat Breads) Recipe

          Today's dish is another easy and delicious paratha, Palak Paratha or Spinach/Keerai Paratha. There are 2 ways of doing parathas, one is mixing the stuffing ( in this case, palak ) with the flour itself and in the other method, we stuff the filling into the dough and then roll out the parathas. Obviously, the second one consumes more time and needs some skills. For today's Palak Parathas, we are going to mix some spinach puree and spices with the flour itself, this not only gives the parathas a bright green color, it makes them very soft. Serve them with some dal or curry or even with some pickle and curd, either way they taste delicious..

Ragi Avarekalu Roti, Finger Millet And Field Beans Roti

          Avarekalu season is over, I had made these rotis when they were still there in the market, I couldn't post it right away but you can still make these rotis if you have frozen papdi lilva. Usually when I made ragi rotis, I used to make a dough with the ragi flour and hot water, but this time I made it slightly differently, I cooked the flour in the boiling water, then made the rotis with it. The rotis turned out super soft and remained that way even when cold. They go very well with coconut chutney, tomato thokku or pickle..

Soy Keema And Cabbage Parathas ( Stuffed Flat Breads )

          Soy chunks ( meal maker ) is an excellent source of protein, especially in the vegetarian diet. Most of the time when I cook with it, I add it to some rice ( like in a briyani ) or in curries or kurmas. I have also made cutlets with it but for some reason, these Soy Keema Parathas have been on my do list for a long time, until I made it couple of weeks back. Soy keema is nothing but cooked and minced soy chunks, as I wanted to a have a crunchy texture and at the same time some vegetable, I have also added some shredded cabbage in the fulling. The parathas turned out super good and tasted delicious with some curd and pickle..

Whole Moong Parathas, Lentils Stuffed Flat Breads

          We love parathas at home, though it may take a little longer to roll them out, they are worth all the effort and at the same time I can skip the side dish. For today's paratha, I have used whole moong dal/ whole green gram for the stuffing, the parathas are both filling and delicious and of course very healthy too. Just serve them with some pickle and vegetable raitha for a complete meal..

Sindhi Pakwan, Crispy Pooris

          When browsing the net randomly, I came across this recipe 'Dal Pakwan' and I had bookmarked it for trying it out some time. Dal Pakwan is a famous Sindhi breakfast dish, it's basically crispy pooris served with chana dal ( bengal gram ) gravy along with some chutneys. If we have the sweet chutney and green chutney ready ( we can make them the day before ), then making the Pakwan and Dal the next day for breakfast or brunch is not that time consuming. Since I didn't want the post to be too long, I have posted the Pakwan today, will follow it next with the dal recipe. Served with the dal and chutneys, this was more like a chat kind of dish and we totally loved it..

Methi Parathas - 2, Fenugreek Leaves ( Vendiya Keerai ) Parathas

          Till now, for making methi parathas, I used to make the dough with wheat flour, methi leaves along with some spices and rolled out the parathas. But today's methi parathas are a little different, I found this recipe here, when I was browsing for some Maharashtrian recipes. The first thing that attracted me to this dish was the nice green color of the parathas. The methi leaves are sauteed with some ginger, garlic and other spices and then added to the flour, the parathas get a nice flavor from this. It might take an extra 10 to 15 minutes to saute the leaves, but it's worth all out of it, the parathas turned out really good..

Pumpkin Paratha

          Pumpkin is not a vegetable that I buy every other day, I cook something with it, might be, once or twice in a month. That's mainly because, I know and have tried only very few dishes with it, a pachadi, soup and sometimes added it to sambar/kuzhambu. This pumpkin paratha has been on the try out list for some time, and finally, I made it couple of weeks back. These parathas are not the stuffed version, in this one, we just add pumpkin puree along with other spices to the flour while making the dough. The parathas turned out very soft and I have also added some ajwain, sesame seeds and ginger which gave a nice flavor to them..

Lachha Paratha, Layered Flat Bread

          Lachha Paratha, another dish that I had wanted to try out, but for some reason, kept putting it off until now. These parathas are layered flat breads, very soft and flaky from the oil and ghee that is added while making the dough. This goes very well with any side dish or even with some pickle, but since it's slightly on the fatty side, I would recommend it for special occasions..

Godhumai Roti, Wheat Flour Roti ( Adai )

          I have always made rotis, parathas, pooris and dosas using whole wheat flour, I have heard about this Godhumai Roti/Adai, but never gave it a try until a couple of weeks back. The roti/adai is very easy to make, I have added some sauteed onions, chopped coriander, coconut to the whole wheat flour to make a soft dough and made the rotis, even beginners who find it difficult to make soft chappathis can make this. They came out really soft and stayed that way even when cold, and tasted great with some tomato thokku or pickle, try these rotis/adais when you want a change from the regular chappathis..

Paneer Parathas, Flat Breads Stuffed With Indian Cottage Cheese

          Parathas are an all time favorite in my house and especially when the filling is with paneer, then my daughter is even more happy. Though rolling out parathas might take a little more time than regular rotis, we need not make a separate curry to go with it, so the time is compensated and the parathas can be served just with some plain yogurt and pickle. I have already posted many Parathas and even one with paneer and spinach combo ( Spinach Paneer Paratha ), but for today's dish, the filling is only grated paneer/Indian cottage cheese flavored with some spices and chopped coriander. The parathas came out very well and we had it with some tomato pickle ( recipe coming next )..

Jowar Roti, Sorghum Flat Breads

          Jowar Roti ( also called as Jolad Roti or Jonna Roti ) is a healthy and gluten free roti/ flat bread made, as the name suggests with jowar/ sorghum flour. It's a very popular dish in the North Karnataka region and is mostly served with a stuffed eggplant curry ( yengai ). Since the flour is gluten free, it's not actually easy to roll out these rotis, and we don't use the rolling pin for it, it's done with the hands. Making thin jowar rotis is really hard, a process that one can master only by practice. I have tried my best, my rotis were not very thin, but they were soft, but I'll keep doing this again and again and I am sure, someday, I'll update this post with pictures with much thinner rotis..

Aloo Parathas, Flat Breads With Potato Filling

          While going through the list of parathas that I have posted in the blog, I found that I have missed the most popular Aloo Paratha/ Flat Breads With Potato Filling. This is one of the most easiest parathas and the filling is mashed potatoes mixed with spices. It's not only very tasty and easy to make, it's also easier to roll out these parathas because of the smooth texture of the mashed potatoes. It's very filling, there's no need for any side dish, it just tastes great with some curd/ yogurt and pickle..