METHI GOBI PARATHA/CABBAGE FENUGREEK LEAVES CHAPATI

Yields: 6 nos

Ingredients 

Multigrain atta/flour: 2 cups
Methi leaves/fenugreek leaves: ½ cup(chopped)
Cabbage/gobi: ½ cup(chopped finely/grated)
Coriander leaves: ¼ cup(chopped)
Curry leaves: 10 leaves(chopped finely)
Ginger: ½ tsp
Sesame seeds: ½ tsp
Chilli powder: 1 tsp
Hing powder: ½ tsp
Salt: as required
Curd: 2 tbsp
Water: for binding the dough
Oil/ghee: for roasting

Preparation 

1. Take a mixing bowl, add all the ingredients except oil and mix it.
2. Now add water and bind into a soft dough. Consistency should be like a chapati dough.
3. Let the dough rest for 15 to 30 minutes. 
4. Knead again by applying little oil to your palms.
5. Take small balls and roll into a chapati, by dusting with dry flour.
6. Now roast the chapati on a hot tawa by adding little oil on both sides.
7. Serve hot with tomato chutney.

Note

• Instead of multigrain atta, whole wheat flour can be used.
• If you don't prefer curd, you can replace it with oil (1 tbsp). Curd or oil is mainly used for softness, when we use curd it gives a little tanginess. The same taste of tanginess can be achieved when using oil too, just add 1 tsp of lemon juice to the dough mix.
• Resting the dough and kneading again makes the chapatis more softer.

PANEER PARATHA (STUFFED)

Makes 5-6 medium sized parathas

Ingredients

Wheat flour: 1/2 cup
Multi grain atta: 1/2 cup
Salt: as required
Oil: 2 tsp
Water: as required, for making dough

For stuffing

Paneer: 1/2 cup, grated
Garam masala: 1/2 tsp
Chilli powder: 1/2 tsp
Salt: as required
Corriander leaves: 2 tbsp, chopped



Preparation

1. Mix all the ingredients under stuffing, make small paneer balls and keep aside.
2. Make soft dough by mixing wheat flour, multi grain atta, salt, oil and water.
3. Make balls of dough and stuff it with paneer balls.
4. Dust it with dry flour and roll into chapatis.
5. Roast chapatis  on hot griddle by applying oil and/or ghee on both the sides.
6. Serve hot with pickle or tomato chutney and curd.

Notes

• Using Multi-grain atta just makes the parathas more healthier. You can use just Whole wheat flour instead.

PALAK PARATHA/ROTI (SPINACH PARATHA)

Palak paratha is a classic variation to eating just plain roti/paratha. It is a quick fix recipe and serves well as either breakfast, lunch or dinner and acts as an excellent lunch box idea for kids as well.

Yields : 5-6 nos

Ingredients

Whole wheat flour: 1.5-2 cups

Oil: 1 tblspn
Spinach: One bunch (washed)

Corriander leaves: Handful

Grated Ginger: 1 tspn

Chilly powder: ½ tspn or acc to spice level greenchillies

Salt: to taste

Sesame seeds: 1-2 tspn

Preparation

1. Grind together all the above (except flour and sesame seeds) with some water and keep aside.
2. Take 1.5-2 cups of whole wheat flour, add some sesame seeds to it. Add 1 tbspn of oil and salt and mix well. Pour in the spinach mixture and make a dough. Use water additionally if reqd. Let the dough rest for about half an hour.
3. Make chapatis out of the dough like usual.
4. Serve it hot with any sabji, tomato chutney or just plain curd and pickle.

Notes

1. You may use multi-grain flour instead of whole wheat flour to make the paratha more wholesome and healthy.
2. You can add Garam Masala to the flour if you so prefer.