Avocado Parantha

These days Avocados are part of our day today diet due to its tremendous health benefits. Family like to have them as salads, Cocoa spreads, as a form of healthy dessert with honey n dry fruits, as milkshake and last but not least in the form of Parantha.

This is most easy n does not require much of pre preparations. those days when i have not planned anything and if i have Avocados at home, its life saver for me ;)

Here goes the ingredients n method for this easy yet very delicious recipe....

• Avocados
• Wheat flour
• Onion - 1
• Oil
• GingerGarlic Paste - 1sp
• Jeera  powder - 1/2 sp
• Coriander seed powder - 1/2 sp
• Red chili powder - 1/2 sp
• Fresh Cilantro - 1/2 cup
• Salt - as per taste

Method

1. Heat 2 sp Oil in a pan, Add finely chopped Onion and fry until soft on low heat.
2. Add GingerGarlic paste and fry for a while.
3. Add all above specified powder , stir well and turnoff the heat. Allow it to cool to room temperature.
4. Cut Avocados, discard the seed and scoop avocados to pan and smash roughly with the help of spoon.
5. Add 1 - 1 1/2 cup of Wheat flour, Salt and finely chopped fresh cilantro knead well. Do not add water. Add water only if its required...may be around a spoon or two. Allow dough to set for about 10 mins.
6. Make small lemon size balls and roll it like roti..cook Roti on tawa by adding oil on both sides. Serve hot with either ghee or with  plain yogurt.

Aloo Gobi Paratha

Preparation time : 30 mins

Ingredients:

• Gobi Florette - 1 bowl
• Aloo - 1-2
• Oil - 4 sp
• Jeera Powder - 1/2 sp
• Red Chili Powder - 1-1 and 1/2 sp
• Coriander Seed Powder - 1sp
• Garam Masala - 1/2 sp
• Salt - As per requirement
• Coriander Leaves/Cilantro - 1/2 bowl

Pre - Preparation:

• In a Mixing bowl add Whole Wheat Flour, Salt, 2sp Oil and Water and knead well to prepare dough for Chapati.
• Clean the florets by soaking them in boiling water and salt for few 3-4 mins, remove the florets and pat them dry on a muslin cloth, grate and keep it aside.
• Boil potatoes till 2-3 whistles, peel the skin off and smash. 

Method:

• Heat 3-4 sp Oil in a pan, add grated gobi florets and fry for a while, around 8-10 mins, add smashed aloo, Jeera powder, Red Chili Powder, Dhaniya Powder, Garam masala and Salt to taste and mix well. Add Finely chopped Cilantro and allow to cool to room temperature. Aloo Gobi Stuffing is ready. Roll out small balls and keep them in a plate. Make small balls out of wheat flour dough, Spread it of Poori size round (Approx 5cm dia), place Aloo Gobi stuffing at the center and raise the edges and cover the stuffing completely. Now with the help of wheat flour spread it like a chapathi and roast well on pre - heated griddle by applying oil/ghee/butter.Serve hot along with Fresh Curd.

Aloo Methi Paratha

Preparation Time: 30 mins

Ingredients:

For Stuffing:

• Aloo - 2 (Medium size)
• Methi leaves - 1 and half cup
• Jeera powder - 1sp
• Oil - 4-5sp
• Red Chili Powder - 1sp
• Coriander seed powder - 1sp
• Green Chili - 2
• Ginger Garlic paste - 1sp
• Salt - around 1/2 sp
• Coriander leaves - 3-4sp
• Turmeric - a pinch
• Aamchur powder - 1/2sp

To Prepare Dough:

• Whole Wheat flour - 1cup
• Oil -2sp
• Salt - 1/4 sp
• Water - As per requirement

Pre-Preparation:

• Knead the dough well similar for chapati and keep it aside.
• Cook potatoes till 3 whistles, allow to cool to room temperature, peel the skin off, smash and keep it aside.

To Prepare Stuffing, 

• Heat 3-4 sp oil in a thick bottom pan, Add finely chopped methi leaves and fry well until they cook completely, add ginger garlic paste, finely chopped Green Chili and continue to fry on low flame.
• Add smashed potatoes, red chili powder, coriander powder, jeera powder, aamchur powder and turmeric powder, Salt to taste and mix well, cook for 5 more mins, turn off the flame and allow to cool for a while.
• Add finely chopped Coriander leaves or Cilantro mix well and make small balls of big lemon size.
• Roll out big lemon size/ping pong ball size of wheat flour dough, make a round of around 5-6cm dia, place the aloo methi stuffing at center and raise the edges of dough to completely cover the stuffing.With the help of wheat flour, try to spread the stuffed dough as much as you can and transfer them gently onto a pre-heated griddle, Turn to other side and spread oil and roast to a nice bown, repeat it on the other side too and serve hot along with fresh  thick curds.

Chapathi

Preparation time: 5 Mins for each Chapati

Ingredients:

• Whole Wheat Flour - 1 cup
• Oil - 2sp
• Salt - 1/4 sp
• Water - 1/2 cup (As per requirement)

Method:

               In a big mixing bowl, add whole wheat flour, 2sp oil, salt and add water by small increments and mix well to form thick dough.Knead well and keep it aside, covered for around 30 mins.Roll out dough of ping pong ball size and spread it to a small poori size round of 5cm dia, apply 1/4 sp of oil and fold it twice make cone shape, again spread it to round shape of 8cm dia, transfer to a pre heated griddle, apply oil, change to other side, add oil and roast well to a nice brown, serve hot with any palya or curries.

Avarekalu akki roti

Preparation time: 40 mins

Ingredients:

• Hitak Avare - 1 bowl
• Onion - 1
• Green chili - 6
• Jeera - 1sp
• White til - 1sp
• Coriander leaves - 2sp
• Rice flour - 1bowl
• Salt - as per requirement.
• Oil -  bowl

Method:

• Boil water in a sauce pan, add hitak avare or tender raw avarekalu. allow to boil for 4 mins, drain the excess water, transfer to a bowl.
• In a big mixing bowl, add rice flour, boiled avare, finely chopped onion, green chilies, coriander leaves, jeera and white til, add boiling water and knead well to form dough similar to chapati dough.
• Roll out small balls of big lemon size, and place it over a plastic sheet greased with a spoon of oil, spread it into thin sheet like a chapati. Now transfer this into a preheated griddle, apply oil and roast on both sides. Serve hot along with ghee.

Ragi Rotti/Finger Millet Roti

Preparation time: 30 mins

Ingredients:

• Ragi flour/Finger millet flour  - 1 bowl
• Water -3/4 cup
• Onion - 2
• Green chilies - 5
• Jeera - 1 sp
• Curry leaves - 2 twig
• Coriander leaves - 1 bowl (finely chopped)
• Salt - 1sp
• Oil - 1/2 small bowl
• Roasted roughly broken peanuts - 4sp (Optional)
• White Til - 1 sp (Optional)

Method:

• Boil water in a sauce pan, add salt.
• Take ragi hittu/finger millet flour in bowl, add boiling water and mix with spoon.
• Add finely chopped onion, green chilies, coriander leaves, curry leaves, jeera and knead well softly to make chapathi like dough.
• Roll out big lemon size balls of dough and spread into thin round.
• Place it on preheated griddle, apply a spoon of oil turn to other side, add oil and roast well on both sides.
• Serve hot with ghee and coconut chutney

Akki Rotti

Preparation time: 30 mins

Ingredients:

• Akki hittu/Rice flour - 1 bowl
• Onion - 2
• Green chilies - 7
• Curry leaves - 2 twig
• Jeera - 1 sp
• Beli ellu/White til - 3 sp
• Kadalebeja/Ground nut - 1/2 small bowl
• Grated coconut - 1/2 small bowl
• Grated carrot - 1/2 bowl
• Finely chopped coriander leaves - 1/2 small bowl
• Salt - 1sp
• Oil - 1/2 bowl
• Ghee - 3sp
• Water - 1 cup
• Hing - a pinch

Method:

• Roast kadalebeja/ground nuts, remove its skin, and roughly crush them.
• Boil water in a saucepan, add salt and a pinch of hing.
• Take akki hittu/rice flour in a shallow pan, add boiling water and mix well with out forming lumps.
• Add finely chopped onions, green chilies, curry leaves, coriander leaves, jeera, ellu/white til, crushed ground nuts, grated coconut and grated carrot and knead well softly like chapati dough.
• Roll out big lemon size ball out of it and roll out to chapati size.
• Roast it well on both sides on a preheated griddle by applying oil.
• Serve hot with ghee and coconut chutney.

Aloo Paratha

Preparation time:30 min

Ingredients:

• Potato - 500 gms
• Wheat flour - 1 cup
• Red chili powder - 1sp
• Coriander seed powder - 1 sp
• Amchur Powder - 1/4 sp
• Chat masala - 1/4sp
• Oil - 3 sp
• Ghee
• Green chilies - 3
• Coriander Leaves
• Salt to taste

Method:

• Take Wheat flour, Salt in a bowl, Knead well with required quantity of water to make chapati dough keep it covered for at least 30 mins
• Pressure cook potatoes till 3 whistles let it cool to room temperature.Peel off the skin and smash well.
• In a bowl take smashed potato, add red chili powder, coriander seed powder, amchur powder and chat masala, salt to taste and finely chopped coriander leaves mix well.
• Add sliced green chilies to make it more spicy, may be avoided for kids.
• Make small balls(big lemon size) of aloo stuffing.
• Roll out small balls out of dough and roll it further like poori. Aplly oil on the surface and cover allo stuffing completely without leaving any space so that stuffing can be seen.
• Next spread stuffed chapati dough with bit sprinkle of wheat flour gently to make small round of approx 8 dia.
• Place the paratha on preheated griddle, roast well to nice brown on both sides. Apply oil to each side only when its slightly roasted (because if you try to apply oil or try to turn to other side in hurry there are chances that paratha will get damaged as they will be very soft). when its done, just before taking it off from griddle place a piece of butter and serve hot with fresh curd.
• For curds you can sprinkle it with red chili powder and dahi chat to make it even spicier