Methi Thepla

Time 15 Min

Ingredients

Wheat flour  1 cup

Finely chopped fenugreek leaves 1.5 cup

Carom seeds 1/4 tsp

Sesame seeds 1/4 tsp

Finely chopped coriander 2 tsp

Turmeric powder 1/4 tsp

Chaat masala 1/2 tsp
Red chili powder 1/4 tsp

Ginger garlic green chili paste 3/4 tsp

Cumin coriander powder 1/2 tsp

Salt to taste

Curd 1/2 Cup or less

Wheat flour 1/4 cup for dusting

Iron Tava

Butter 3-4 tsp

Method

In a mixing bowl add all ingredients except curd. Mix well. Then in this mixture add curd and make dough. Then knead the dough properly not too soft not too hard. Keep it aside for 1 hr. Make 6 -7 portions. Take one portion of dough apply little flour on the polpat or flat surface. Then roll gently to make big and round in shape. Turn on the flame. Heat the tava on high flame for 2-3 min then make a low flame. Then put paratha on tava and apply little butter on upper side. Let it be for 1-2 min. Then flip the paratha and roast. At this stage make medium flame. Roast the paratha for about 4-5 min on medium flame till it becomes light golden brown.

Tip.

Serve hot with tomato or chili garlic sauce, or any kind of pickle.

Patta Kobi Paratha

Time 20 Min

Ingredients

For dough
Wheat flour  2 cup
Carom seeds 1/2 tsp
Sesame seeds 1/2 tsp
Salt to taste
Oil 2-3 tsp

For stuffing
Grated patta kobi/Cabbage 2 cup

Chaat masala 1/2 tsp

Grated ginger 1/2 tsp
Pepper powder 1/2 tsp

Chopped coriander 1 tbsp 

Wheat flour 1/4 cup for dusting

Iron Tava

Butter 3-4 tsp

Method
Grate the kobi, then squeeze to remove the water. Now to this add grated ginger, pepper powder, chaat masala. Mix well. Do not add salt to this mixture otherwise kobi will leave water, so it will be difficult to roll the paratha. Add little more salt to the dough to compensate the salt. Keep it aside.
Then in a another mixing bowl, Knead the dough adding all the ingredients. Keep it aside for 15-20 min. The dough should not be too soft or too hard. Keep it aside for 15 min.
Then make 7 -8 portions of dough. Take one portion of dough apply little flour on the polpat or flat surface. Then roll gently to make chapati of size 7-8 inch in size. Now add spoonful of stuffing at the center, close all sides by taking at the center. Gently press, and now roll to make paratha. Then heat the tava on high flame for 2-3 min then make a low flame. Then put paratha on tava and apply little butter on upper side. Let it be for 1-2 min. Then flip the paratha and roast. At this stage make medium flame. Roast the paratha for about 4-5 min on medium flame till it becomes light golden brown.

Tip.

Serve hot with tomato or chili garlic sauce.

Cauliflower / Gobi Paratha

Time 20 Min

Ingredients

For dough
Wheat flour  2 cup
Carom seeds 1/2 tsp
Sesame seeds 1/2 tsp
Salt to taste
Oil 2-3 tsp

For stuffing
Grated gobi / cauliflower 2 cup

Chaat masala 1/2 tsp

Grated ginger 1/2 tsp
Pepper powder 1/2 tsp

Chopped coriander 1 tbsp 

Wheat flour 1/4 cup for dusting

Iron Tava

Butter 3-4 tsp

Method
Grate the gobi, then squeeze to remove the water. Now to this add grated ginger, pepper powder, chaat masala. Mix well. Do not add salt to this mixture otherwise gobi will leave water, so it will be difficult to roll the paratha. Add little more salt to the dough to compensate the salt. Keep it aside.
Then in a another mixing bowl, Knead the dough adding all the ingredients. Keep it aside for 15-20 min. The dough should not be too soft or too hard. Keep it aside for 15 min.
Then make 7 -8 portions of dough. Take one portion of dough apply little flour on the polpat or flat surface. Then roll gently to make chapati of size 7-8 inch in size. Now add spoonful of stuffing at the center, close all sides by taking at the center. Gently press, and now roll to make paratha. Then heat the tava on high flame for 2-3 min then make a low flame. Then put paratha on tava and apply little butter on upper side. Let it be for 1-2 min. Then flip the paratha and roast. At this stage make medium flame. Roast the paratha for about 4-5 min on medium flame till it becomes light golden brown.

Tip.

Serve hot with tomato or chili garlic sauce.