Aloo Palak Parantha (Jodhpuri Parantha)

Aloo Palak Parantha (Jodhpuri Parantha)

Today I am adding a recipe called Aloo Palak Paranth, though it is very simple, it is very special to me. I always try to make stuff that is made by in house ingredients that makes it not only tasty but healthy.

The Kind of aroma it has and the home grown stuff guarantees that your loved ones are enjoying totally adulteration free food. I used my own home grown palak (spinach) into this. This vegetable has a special status due to its freshness, nutrients, delicious taste etc. and this makes the parantha taste awesome.

Though it is a simple recipe, my mother used to make it, my grandmother used to make it, but recently when we went for lunch outing in a mall, my daughter asked me to try Jodhpuri parantha listed on the menu card. I said OK let us try. I didn't know what is this Jodhpuri parantha. But when it was served, I found it exotic and delicious. I started analysing the ingredients and concluded that it is the same what I used to have in my childhood served by mom.

Whatever it is Johdpuri parantha or Aloo Palak paranatha, I love it, I love its rich taste, its aroma, its nutritious ingredients. Normally kids avoid Greens, this gave me an opportunity to make them eat Palak. So enjoy this simple, easy and exotic dish...

Preparation Time : 30 Min

Cooking Time : 20 Min

Ingredients :

For 4 Parantha

For Dough :  

• Wheat flour 2 cup
• Salt 1 Teaspoon
• Pure ghee 1 Tablespoon
• Water as required

For Filling :  

• Spinach (Palak) 1 cup shredded 
• Boiled potato 2 
• Oil 1 Tablespoon
• Garlic copped 1 Teaspoon
• Green chilly 1 Teaspoon chopped
• Zeera (cumin seed) 1 teaspoon
• pinch of hing
• Salt according to taste
• Haldi 1/2 Teaspoon
• Red chilly powder according to taste
• Pure ghee 2 Tablespoon

Procedure :  

• For dough : In a bowl take atta along with salt and pure ghee mix it well. Now add water as required and knead the dough nicely till it is properly done, keep it aside and prepare the filling

• For filling : finish all cutting and chopping 
• In a pan take a tablespoon of oil add cumin seed, hing, green chilly and chopped garlic cook it for a minute or till garlic gets cooked

• Now add haldi powder along with boiled and crushed potato. cook this for 3 to 4 minutes add salt and chilly powder

• Add spinach to this and cook for 3 to 4 minute or till it is properly done

• Now take a small portion of dough. Roll it as disk or chapati as shown in picture
• Apply some ghee to this spread a layer of filling

•  Make a round ball of this as shown in picture

• With the help of rolling pin roll out into a round disk

• Heat a tawa. Place the parantha on it. Cook it on slow flame and spread some ghee around it. Cook this on both side till it is golden brown from both the side

• Apply some more ghee on this and serve hot with fresh curd 

Malai Besani Paratha (Cream stuffed bread)

Malai Besani Paratha (Cream and gram flour stuffed bread)

Childhood memories are always close to our heart. My mom used to serve this paratha to me and my sister during winters and monsoon. I used to relish it a lot. I am trying to pass on this tradition as this is considered to be a rich diet for growing age and growing bones. Hope your kids will also love it...

Preparation Time : 15 Min

Cooking Time : 10 Min

Ingredients :

For Dough :

• 2 Cup Atta (wheat flour)
• 1/2 Teaspoon salt
• 1/2 Teaspoon Ajwain seeds
• Water as required for dough

For Stuffing :

• 11/2 Tablespoon fresh cream (you can use Amul fresh cream also)
• 2 Tablespoon besan (gram flour)
• 1 Medium size chopped onion
• 1 Teaspoon chopped green chillies
• 1 Tablespoon chopped coriander 
• Red chilly powder according to taste
• Salt according to taste
• 2 Tablespoon desi ghee for cooking

Procedure :

• For dough : In a bowl take atta along with salt and ajwain seeds mix it well. Now add water as required and knead the dough nicely till it is properly done. Keep it aside for 20 to 30 minutes

• For stuffing : Take another bowl add fresh cream, besan, chopped onions, green chillies, coriander, salt, chilly powder and mix it well. You will get a nice mixture but make sure that your mixture is not too loose. If it is loose add besan otherwise you will have problem in preparing parantha

• Divide the atta dough into 6 equal portions. Take one ball flatten it apply some ghee to it.

• Place a little stuffing mixture in the centre and bring the edges together to form a ball as shown in picture

• Now with the help of rolling pin flatten it 

• Heat tawa, place paratha over it, after 30 seconds turn it over and spread some ghee around it. Turn over again and spread some more ghee on the other side of paratha. Cook till both sides are well cooked

• Serve it hot with fresh curd and pickles of your choice

Tips : cook paratha on medium flame so that it is crispy from outside and properly cooked from inside

Pudina Parantha (Mint Bread)

 Pudina Parantha (Mint Bread)

 Today we feel guilty if we have paranthas in dinner. Not long ago when we were kids and were served this ghee-soaked stuff, we used to feel deeply satisfied. However it is not a bad idea to pamper yourself and your family occasionally with such delicacies.

Preparation Time : 20 Min

Resting Time : 2 Hours

Cooking Time : 15 Min

Ingredients :

• 2 Cup Maida (all purpose flour)
• 2 Tablespoon Sooji (semolina)
• 1 Teaspoon sugar
• Salt according to taste
• 1 Teaspoon yeast
• Few fresh Mint leaves or dry whichever is available
• 2 Tablespoon Pure ghee
• Water as required

Procedure :

• In a bowl take flour, salt, sugar and semolina mix all well
• Dissolve yeast in 1/2 cup of water add this to flour mixture
• Add water as required and knead mixture into a stiff dough. Keep this dough aside for 2 hours

• Now roll the dough to a medium chapati and apply ghee to it and sprinkle some flour on it and hold the chapati as shown in picture

• Now apply again ghee on it as shown in picture and roll the dough again in a ball sprinkle some dry mint leaves on it. Now roll it into paratha

• Now cook paratha on a hot tawa on medium flame and apply ghee on both side. Cook paratha till it is golden brown from both side

• Serve it with dal or curry of your choice

Tips :

• If you are using fresh mint leaves then roast it on hot tawa, cool and crush it into a powder
• Without Mint also, it tastes good 
• To pamper your family before serving pour 1 teaspoon of ghee on hot paratha sprinkle some dry pudding on it and crush it between your palms. My grandmother used to serve paratha this way with lots of love ...