Lauki Paratha (Bottlegourd Paratha / Indian Flat Bread)

 

          Lauki Paratha with some pickle or yoghurt is a very good combination for a weekend breakfast. Healthy and nutritious, it is also a perfect snack recipe and an ideal lunch box meal for young and old alike. It tastes absolutely yummy with rich creamy yoghurt or any type of pickle you fancy, homemade or store bought. Do not forget to serve with few sliced onion and green chilies for that extra kick and as it goes well with this sumptuous paratha. So check out the step by step pictorial recipe to prepare it. 

          This version of Lauki Paratha is an easier method as the grated lauki is directly mixed with whole wheat flour and rest of the ingredients and kneaded into a dough. There is another method where the grated lauki is stuffed into the dough and then rolled into parathas. You can choose whichever is best suited. 

• 2 cups lauki (bottlegourd), grated
• 2 cups whole wheat flour (atta)
• 1/4 tsp. salt
• pinch of turmeric powder
• 1/2 tsp. cumin seeds
• 1/2 tsp. carom seeds
• 1 tsp. kasuri methi, crushed
• 1 tsp. ginger, grated
• 2 green chilies, finely chopped
• 2-3 tbsp. coriander leaves, chopped
• oil to shallow fry

          In a mixing bowl, add all the above mentioned ingredients (except oil to shallow fry) and give it a nice mix. 

          Add water, if needed and knead it into a soft dough. Smear a tsp. of oil over it and keep aside, covered, for 10-15 minutes. 

          Divide the dough into equal portions. Roll out each portion into a paratha by dusting some flour. 

          Heat a tawa and roast the parathas, one at a time, on both sides. Then apply some oil and fry till golden brown. 

          Fry the remaining parathas in the similar way. Serve hot with pickle or yoghurt for a wholesome meal. 

In a mixing bowl, add all the above mentioned ingredients (except oil to shallow fry) and give it a nice mix. 

Add water, if needed  knead it into a soft dough. Smear a tsp. of oil over it & keep aside, covered, for 10-15 minutes. 

Divide the dough into equal portions. Roll out each portion into a paratha by dusting some flour. 

            Heat a tawa & roast the parathas, one at a time, on both sides. 

                Then apply some oil and fry till golden brown. 

                   Fry the remaining parathas in the similar way. 

               Serve hot with pickle or yoghurt for a wholesome meal. 

Stuffed Lachcha Paratha (Flaky & Layered Stuffed Flat Bread - Punjabi style)

    

          These yummy flaky, crispy and layered stuffed Parathas are a perfect breakfast menu. In fact, they can be had any time of the day or can be packed as a lunch box meal too. The preparation is a little bit time consuming, but it is worth all the effort. These parathas can now be made easily at home minus the oodles of fat. 

          There are many methods of preparing these flat breads. I stuffed with chopped spring onion, coriander leaves, chaat masala, sesame seeds and chili flakes. These shallow fried flat breads can be relished with any side dish, pickle, yoghurt or butter. So check out the step by step pictorial recipe to prepare it.

         

• 1 cup Atta (whole wheat flour)
• salt to taste
• 1 tbsp. + 1 tsp. oil to knead
• oil to shallow fry

Stuffing - 

• 1/2 cup spring onion, chopped
• 2 tbsp. coriander leaves, chopped
• 1 tsp. chaat masala 
• 1 tsp. red chili flakes 
• 1 tsp. sesame seeds

         In a bowl sift the Atta and salt. Add 1 tbsp. oil and mix well to resemble bread crumbs. Knead a firm dough with required quantity of water. Leave aside to rest for 15-20 minutes.

         Drizzle a tsp. oil and knead again for a minute or two. Now divide the dough into equal portions. 

         Take each portion and roll out into a chapatti by dusting some flour. Make similar chapattis with rest of the dough and keep aside.

         Take one chapatti and brush with some oil. Then sprinkle some flour on it and some of the stuffing. Cover with another chapatti and seal the edges. 

         

          Now cut vertical lines an inch apart. Fold it from one end to the other like a Swiss roll.

          Flatten it and lightly roll out again into a bigger circle by dusting some flour. Make similar parathas with the remaining dough and stuffing.

         Heat a tawa / griddle and shallow fry each rolled parathas on both sides by drizzling some oil over it and around the edges.

         Drain on a kitchen towel. Fry the rest of the parathas in the same way. Serve them hot with any pickle, yoghurt, any side dish or butter.

                                  Divide the dough into equal portions. 

                      Make chapattis with the dough by dusting some flour & keep aside. Take 

                      one chapatti & brush with some oil. Sprinkle some flour on it & some of 

                      the stuffing. Cover with another chapatti & seal the edges. 

                       Cover with another chapatti & seal the edges. Flatten it & lightly roll out

                       again into a bigger circle by dusting some flour.

                      Cut vertical lines an inch apart. Fold it from one end to the other like a 

                      Swiss roll.

                                  The Swiss roll.

                        Flatten it & lightly roll out into a bigger circle by dusting some flour. 

                        Make similar parathas with the remaining dough and stuffing.

                        Heat a tawa & shallow fry them on both sides by drizzling some oil over

                        it and around the edges.

                             Serve them hot with any pickle, yoghurt, any side dish or butter.

Stuffed Labneh Paratha

           Parathas or Flatbread are the most popular and favoured breakfast in Northern regions of India. They can be plain or stuffed parathas. So here is one for you to try. A stuffed Labneh (Middle Eastern dip) paratha. You can serve these parathas with either chutney or pickles for a sumptuous and a wholesome meal. Besides breakfast, they are also ideal for brunch, lunch, dinner or as a lunch box meal too. So check out the step by step pictorial recipe to prepare this healthy fusion dish.

          Labneh is a traditional Middle Eastern dip prepared from strained yoghurt. In simple terms, it is basically hung yoghurt and also goes by the name of yoghurt / cream cheese. 

         It is almost similar to Greek yoghurt and is generally served with hummus, grilled meat / fish, falafel or pita bread. It can also be relished as a dip with veggie crudités, chips, nachos or tortillas or as a spread on sandwiches and parathas. 

          You can also have it just with a drizzle of some olive oil, zaatar and sumac or with some podi (gun powde) a la Indian style. 

• 1 & 1/2 cups whole wheat flour (atta)
• pinch of salt
• 1 tbsp. oil to knead
• oil to shallow fry
• 3/4 cup Labneh or as required

           Mix together flour, salt to taste and 1 tbsp. oil. Add required quantity of water, little at a time, and knead into a dough. Cover with a wet cloth and keep aside for 10-15 minutes.

          Divide the dough into 6 equal portions. Roll out each into a small disc, just like a poori, by dusting some flour. Take a poori and spread some labneh evenly over it, leaving the edges. 

          Cover with another poori and seal all edges. Roll out into a paratha. Make similar parathas in the same manner. 

          Heat a tawa / griddle and shallow fry the parathas, one at a time, by drizzling some oil. Cook on both sides till golden brown in colour. 

          Transfer to a serving plate and serve along with chutney or pickles for a sumptuous and a wholesome meal. 

                        Take a poori & spread some labneh evenly over it, leaving the edges. 

                        Cover with another poori & seal all edges. 

                        Roll out into a paratha. Make similar parathas in the same manner. 

                   Heat a tawa & shallow fry the parathas by drizzling some oil. Cook on both
                  sides till golden brown in colour. 

                  Serve with chutney or pickles for a sumptuous & a wholesome meal. 

Pudina Paratha (Mint Flat Bread)

           Bored with the usual Parathas? Then try this yummy and aromatic Mint Paratha and relish it with any side dish, yoghurt, butter or just pickle. It is not only easy and simple to make but a very healthy and nutritious breakfast, brunch and snack item. Have it hot right out of the tawa for an unforgettable experience. They also serve as a perfect lunch box meal too. So check the step by step pictorial recipe to prepare it.

• 1 cup whole wheat flour
• 1/4 tsp. salt
• 1/4 tsp. turmeric powder
• 1/2 tsp. ajwain (carom seeds)
• 1/4 tsp. asafoetida
• 1/2 tsp. roasted coriander powder
• 1/2 tsp. roasred cumin powder
• 1/2 tsp. garam masala powder
• 1 tbsp. oil
• 2 tbsp. yoghurt
• 1 cup + 1/2 cup mint leaves, chopped & loosely packed
• 1-2 green chilies, chopped
• 1 tsp. ginger, grated
• oil to shallow fry

           In a bowl, combine whole wheat flour, green chilies, ginger, 1 tbsp. oil, 1 cup mint leaves and all the dry spices. 

          Knead into a tight dough with required quantity of water. Apply some oil and keep aside for 15-20 minutes.

          Divide into equal portions. Roll out each portion into a circle by dusting some flour. Smear some oil over it and sprinkle some flour and chopped mint leaves.

          Fold into a semi circle and again smear some oil, followed by mint leaves and flour respectively.

          Fold into a triangle and roll out again by dusting some flour. Make similar parathas with rest of the dough and keep aside.

          Heat a tawa / griddle and shallow fry the parathas, one at a time by drizzling some oil over it and around the edges. Fry on both sides till light golden in colour. 

          Serve them hot with any side dish, yoghurt, butter or just pickle. 

Mix whole wheat flour, green chilies, ginger, 1 tbsp. oil, 1 cup

     mint leaves & all dry spices. Knead into a soft dough with

 required quantity of water. 

                                  Apply some oil & let it rest for 15-20 minutes.

                    Divide into equal portions. Roll each portion into a circle by dusting 
                    some flour. Smear some oil & sprinkle chopped mint leaves & flour.

                   Fold into a semi circle & again smear with some oil, followed by a sprinkle
                   of mint leaves and flour.

                                  Fold into a triangle.

                  Roll out by dusting some flour. Do the same with rest of the dough in the same 

                   way and keep aside.

                   Heat a tawa & shallow fry the parathas, one at a time, by smearing some oil.

                   Fry on both sides till light golden brown. 

                     Serve them hot with any side dish, yoghurt, butter or just pickle.

Dates Paratha

          This is a healthy version of a paratha with the goodness of dates and whole wheat flour. Very easy and simple to make, it is completely sugar free. It can be enjoyed for breakfast, brunch, snack or as a lunch box meal too. I have added some sesame seeds for a slight crunch. But it is purely optional. 

          As dates contains many health benefits, it can be made good use of it by dishing out these shallow fried flat breads, Oil, ghee or butter may be used as per individual preference. Enjoy them hot just as it is, with a drizzle of some honey, date syrup or with some kheer / rabri. So check out the step by step pictorial recipe to prepare it. 

• 12-15 dates, soaked for an hour and pitted
• 1 cup whole wheat flour
• pinch of salt
• 1/4 tsp. cardamom powder
• 1 tsp. sesame seeds
• 1 tsp. ghee
• water to knead (opt)
• oil to shallow fry

          Blend the dates to a smooth paste by adding some water. Then mix with the remaining ingredients (except oil) and knead into a tight dough. Cover and keep aside for 10-15 minutes.

          Divide the dough into equal portions. Roll out each portion into a disc and if you wish, you can give a proper round shape with the help of a cookie cutter.

          Heat a tawa / griddle and fry the parathas, one at a time, with a drizzle of some oil on both sides till light golden in colour. 

          Drain on a kitchen towel and enjoy them hot just as it is, with a drizzle of some honey, date syrup or with some kheer / rabri. 

                       Blend dates to a smooth paste by adding some water. Then mix with  
                       remaining ingredients (except oil) & knead into a tight dough. 

                                 Cover & keep aside for 10-15 minutes.

                                  Divide dough into equal portions. 

                    Roll out each portion into a disc or you can give a proper round shape 
                    with the help of any lid.

                   Heat a tawa & fry the parathas, one at a time, with a drizzle of some oil on 
                   both sides till light golden in colour. 

                                  Drain on a kitchen towel.

                   Enjoy them hot just as it is, with a drizzle of some honey, date syrup or with
                   some kheer / rabri.