Paneer Parantha

Ingredients Needed:

For the Dough

Atta - 2 cup
Salt to taste-1/2 tsp
Ajwain-1 tsp

For the stuffing

Paneer - 100 gms
Onions - 1 big
Chilli powder - 1 tsp
Salt to taste-1/4 tsp
Green Chillies - 2
Coriander leaves few
Aamchur powder-1/2 tsp(optional)

Method to prepare.

1.Mix the flour together with salt and Ajwain. Crumble well. Then add water as required to make a soft dough. Keep aside for some time. Keeping it aside for 30 minutes or in fridge makes it easier. Divide into 8 equal sized balls.

2.Meanwhile grate paneer. Chop onions as juliennes, this way it does not fall out. Finely chop green chillies and coriander leaves.

3.Mix grated paneer with chilli powder, salt, green chilly, Onion and Coriander leaves and Aamchur. Make 8 sized balls.

4.Flatten the dough by making the sides thin with the center portion thick. Make chappatis of it by rolling and then place the stuffing in middle and cover it well. Cover by picking sides like a flower and then pressing in middle. then pat it nicely by hands.

5.Dust with atta and roll out evenly.

6.Heat a tawa and fry the parathas on both sides with Oil.

Sitaphal(Kaddu) Sabji with Plain Parantha!

Sitaphal Sabzi

Ingredients:-

Sitaphal(Pumpkin) - 1/2-1 kg

Cumin seeds(jeera)- 1 teaspoon

Onions-1-2

Green chilly- 1(optional)

Tumeric powder-1/4 teaspoon

Red chilly powder-1 pinch

Salt-1/4 teaspoon

Oil- 1 cooking spoon

Water-1-2 tablespoon

Recipe:-

1. Wash the sitaphal and peel it nicely and then cutting it into cube shapes.

2. Heat oil in a cooker and add jeera to it.

3. Add onions to it. Adding green chilly is optional and if added don't add red chilly powder.

4. Add sitaphal pieces to it and add tumeric powder, red chilly powder and salt.

5. Mix it nicely and then cover it with a small plate so that it let out water.

6. Once it leaves water add 1 tbsp water and then close lid of cooker.

7. Allow it to cook till it leaves 2-3 whistles and then close it.

8. Once steam is let out of cooker, cook it nicely to strain all remaining water.Also mash the sitaphal during this time.

9. Check for salt and add if needed.

Plain Parantha

Ingredients

Atta (whole wheat flour) - 1 Katori

Ajwain(carom seeds)-1/2 teaspoon

Water - According to need

Oil- 1-2 tbsp

Salt-1 -2 pinch

Dry atta for rolling

Recipe:-

1. Mix atta, ajwain and salt nicely.

2. Knead a hard dough by adding water to it.

3. Leave this dough for 10 minutes or upto 1 hour in the fridge so it hardens.

4. Heat the tawa on high flame and then lower it.

5. Take a portion of dough and make rolls out of it.

6. Then make a round chappatis out of it. Add dry atta if you want.

7. Put some oil and then fold into half so its half moon shaped.

8. Put little more oil and then fold once again to shape it triangle.

9. Roll it a bit more retaining shape. Add dry atta if it sticks.

10. Put the parantha on the tawa and let it let out bubbles.

11. Put some oil on the sides and it it cook till the downside is brown.

12. Then turn it and let it cook nicely.

Serve the paranthas with sitaphal sabzi and its tastes awesome.
If its a refrigerated atta putting oil inside can be avoided.