EsyRecipes

Discription:Puranpoli is to Maharashtrians what cheese is to the French. Or locally brewed beer to the Germans. Or Chicken Tikka to the Brits. ;-) Basically, close to the heart. Even the tolerantest of Maharashtrians could resort to violence, if you told them that Puranpoli is a drab little dessert.
Ingredients:
For the stuffing:

• 1 cup Chana dal
• 3 cups water
• 2/3 cup grated jaggery
• 1/3 cup sugar
• 4-5 cardamoms, powdered
• 1/8 heaped tsp grated/powdered nutmeg
• 1/8 tsp salt

For the cover:

• 1/2 heaped cup chapati Atta
• 1/2 heaped cup white flour (Maida)
• 1/8 tsp salt
• 2-3 tbsp oil

• 1/4 cup rice flour (or as per requirement) for rolling out the Puranpolis
  ghee to roast the Puranpolis (The quantity is entirely upto you.)

• In a heavy-bottomed pan, bring the water for the stuffing to boil. 
• Wash the Chana Dal and add to the water. Let the dal cook uncovered on medium-high heat. Please DO NOT give in to the temptation of pressure-cooking the dal.
• It makes the texture of the stuffing too runny to handle.
• In the meanwhile, knead the dough for the cover using 1 tbsp oil and lukewarm water. (You could substitute a portion of the water with milk.) Keep the kneaded, duly covered dough aside.
• The dal should be cooked by now. It is well-cooked, if a grain of it can be easily pressed between the thumb and the index finger.
• Turn the heat off. Drain the water on top of the dal into another container. 
• It is called 'kat' in Marathi (pronounced somewhat like 'cut'). Do not discard it. You could use it to thin down any dal or soup. Usually, it is used to make a special dal/Aamti, the recipe for which is coming up here soon. :)
• Transfer the dal to a food processor now, and grind till all grains of dal have fallen apart.
• Transfer it back to the heavy-bottomed pan.
• Add the rest of the ingredients mentioned under 'stuffing' and start cooking it once again on low heat.
• The Puran/stuffing will have to be stirred every now and then while cooking, because it tends to stick easily to the bottom. 
• The Puran is cooked when it looks smooth, with every grain cooked and fallen apart. It is thick enough, when a flat spatula inserted in it stands straight. Like this.
• Keep the cooked Puran aside to cool down. Cover it, if at all necessary, only partly for the steam to escape.
• Once the Puran has cooled down completely, knead the dough for the cover once again using the rest of the oil.
• Divide it in five or six portions, depending upon how big you want to roll the Puranpolis.Heat a Tava/griddle.
• Divide the Puran/stuffing in as many portions as the dough. Roll out one portion of the dough at a time in a small circle.
• Place a ball of Puran on it. (The ball is usually 2.5 to 3 times bigger than the quantity of dough.) Enclose the cover over the stuffing tightly, and seal it off. Click here for detailed photographs of this step. 
• If you are fairly good at making stuffed parathas, then you should have hardly any problems at this step.
• Roll out the Puranpoli using some rice flour. 
• The cover needs to become so thin, that you can see the Puran inside.
• Transfer it to the hot griddle. Roast both sides, using some ghee, until golden brown spots appear. Do not flip the Puranpoli too often.Repeat steps 10 & 11 to make remaining Puranpolis.
• Serve fresh and warm Puranpolis with dollops of ghee or with a bowl of milk to dunk it in. 
• At my place, we enjoy Puranpolis with milk, only when they are not warm any longer.
• Have these Puranpolis for lunch on a lazy Sunday and take a siesta after that. 

Discription:They are tasty, wholesome ,convenient to carry and a great change from regular chapatis and vegetables or sandwiches.This is tasty paratha .Try it and Enjoy.
Ingredients:

• 1 onion
• 1 and a half tomato
• 1 tspn ginger garlic paste
• 2 cups mixed vegetables chopped finely (I had the frozen mix which contains peas ,corn,beans and carrots), 200 gms paneer
• 2 tblspns tomato ketchup
• 2 tspn pav bhaji masala
• 2 tspn cumin seeds
• 2 tspn chilly powder
• 1/2 tspn turmeric powder
• salt to taste
• oil for cooking.

• Heat the oil in a pan and add the cumin seeds.
• After a few seconds add the chopped onion and ginger garlic paste and fry for a minute
• Next add the chopped tomato and let this cook for at least 2 to 3 mins
• Now come the chilly powder, turmeric , and pav bhaji masala along with the vegetables. 
• Let the vegetables cook on a low flame. 
• When they are cooked add the salt and ketchup.
• At the last stage add the paneer which does not need any cooking . 
• Mix it all gently together until the paneer is coated with the spices.
• Give it a taste and adjust seasoning accordingly .

Discription:This is very tasty recipes.Try it Enjoy!!
Ingredients

• 2 cups Whole wheat flour or aata
• 1 cup finely chopped green methi or fenugreek
• 1 tbsp besan
• Pinch of turmeric powder or haldi
• Red chili powder or green chili powder to taste
• Salt to taste
• Pure ghee
• 1 tsp carom seeds

How to make:

• Wash and finely cut green methi leaves
• Place aata, salt, carom seeds, 2 tsp ghee, besan, turmeric powder, finely chopped methi, salt, red chili powder or finely chopped green chilies and water in a bowl and knead it well to get soft dough.
• Prepare small balls.
• Apply some flour on both sides and roll it in to paratha.
• You can give any desired shape to parathas.
• Apply ghee and fry it until light brown.
• Serve hot with green chutney or plain curd.

Discription:This  is very tasty recipes.Try it and Enjoy!!
Ingredients:

• 2 cups whole wheat flour
• ¾ cup white radish (mooli), grated
• ¼ cup radish (mooli) leaves, finely chopped (optional)
• ¾ cup fresh low fat curds (yoghurt)
• ½ teaspoon turmeric powder (haldi)
• 1½ teaspoons chilli powder
• 1 teaspoon oil
• salt to taste

• Mix all the ingredients and knead into a soft dough, adding a little water if required.
• Divide the dough into 15 equal portions.
• Roll out each portion thinly into a 125 mm. (5") diameter circle.
• Cook each paratha on both sides on a non-stick pan, smearing a little oil on each side, until brown spots appear on the surface.
• Serve hot.

Dsicription:Aloo Parathas need no introduction. They are tasty and not all that hard to make. Well, yes the stuffing and rolling takes time and a little deftness, but its something anyone can learn to do.There are different versions of this Paratha. The filling is made to suit taste and there are hundreds ways to make the same filling. This is one version.
Ingredients:
For the outer layer:

• 2 Cups Wheat Flour
• 2 Tsp Oil
• Warm water as required
• ½ tsp Salt 

For the filling:

• 3 Potatoes, boiled and grated
• ½ tsp Lemon juice
• 1 Onion, finely chopped
• 1 Carrot, grated
• 1 tsp Red chilli powder
• ¼ tsp Garam masala powder
• ½ tsp Cumin powder
• ¼ tsp Tumeric powder
• 1 tsp Ginger Garlic paste
• 2 tbsp finely chopped coriander
• 3 tbsp Oil

• Take wheat flour in a medium bowl. 
• Add salt and oil. Stir to combine. 
• Now slowly add warm water to make a soft smooth dough. 
• The dough should not be sticky, so add water only as needed.
• Cover and let sit for 30 minutes to an hour.
• Heat oil in a pan. Add chopped onions and sauté till translucent. 
• Add the ginger garlic paste and sauté till fragrant.
• Now add the turmeric, garam masala powder, chilli powder and cumin powder.
• Saute for 3 minutes. 
• Stir in the grated carrot and season with salt.
• Cook till the carrot is done.
• Add the lemon juice and chopped coriander and stir to combine. 
• Turn off heat and let mixture cool.
• Knead the dough and divide into golf sized balls. 
• Roll out each ball into a 3 inch round. Place 2 tbsps of the filling, in the centre of the rolled dough. 
• Bring up sides of the round over the filling to make a closed bag. 
• Dredge in wheat flour and roll out gently into a 6-inch round.

Discription:Here’s another great way to use paneer – Paneer Paratha. This Indian unleavened and pan-fried bread is stuffed with spiced homemade cheese (paneer). It’s delicious and satisfying. Paneer Parathas served with yogurt or pickle can be a complete meal.
Ingredients:
For the dough:

• Chapati Flour – 1 1/2 cups
• Salt – 1/4 tsp
• Oil – 1 Tbsp
• Dried Fenugreek Leaves (Kasoori Methi) – 1 Tbsp
• Warm Water – 1/2 cup + 2 Tbsp

For the stuffing:

• Paneer – 14 oz, grated
• Salt – to taste
• Chaat Masala – 1/2 tsp
• Roasted Cumin Powder – 1/2 tsp
• Red Chili Powder – to taste
• Green Chilies – to taste, finely chopped
• Cilantro/Coriander – 5 sprigs, finely chopped
• Oil – for pan frying

• Mix Flour, Salt, Oil and Fenugreek Leaves until Oil is incorporated into the dry flour.
•  Add warm water and form a firm dough.
•  Coat the dough lightly with few drops of oil, cover and set aside for 15 minutes.
•  To the grated Paneer, add Salt, Chaat Masala, Roasted Cumin Powder, Red Chili Powder, Green Chilies and Cilantro/Coriander. Mix well.
•  Divide dough and paneer mixture into 8 portions.
•  Using a little dry flour, roll out one dough ball into a small disc.
•  Place one portion of the paneer mixture on the disc and pull up sides of the disc around the paneer.
•  Pinch the dough at the top to seal the ball.
•  Flatten the stuffed dough and dip into dry flour to coat all sides.
•  Roll out into a larger disc – continuing to dip into dry flour to prevent sticking.
•  Place paratha on a hot tava/skillet and cook until bubbles start to appear on the top.
•  Flip the paratha over and cook for 30 secs.
• Drizzle a little Oil on the paratha and spread to coat evenly.
•  Flip the paratha over and press gently with a spatula.
•  Lightly drizzle Oil on this side and spread to coat evenly.
•  Flip paratha over and again press gently.
•  Cook paratha until the appearance of raw dough is gone.
•  Remove paratha from the tava and place in a covered/insulated container. Continue with remaining parathas.
•  Serve hot with yogurt/curd, raita or pickle.

Discription:Try this  chicken paratha roll.....
Ingredients: 

• 6 pcs frozen parathas 

For Filling:

• 2 tsp coriander seeds, crushed
• 1 tsp dried chillie flakes
• 2 garlic cloves, minced
• 3 tomatoes, finely chopped
• 1/2 tsp turmeric
• 1 small ginger knob, finely chopped
• 2 tbsp chopped fresh coriander
• 3 skinless chicken breast, diced
• 1 tsp garam masala
• oil, for frying
• 4 eggs, lightly beaten 

How to make: 

• Heat a flat griddle and cook the parathas until half cooked, set aside.
  
• Heat oil in a wok, add garlic, ground coriander and chillie flakes.
• Next, add the tomatoes and stir well. Turn down the heat and fry until the tomatoes reduce down to a pulp.
• Add turmeric, ginger and half the coriander leaves.
• Add chicken pieces.
• Season with salt and sugar.
• Once the chicken has cooked, add the remaining coriander leaves and the garam masala

• Using a small frying pan, heat a small amount of oil.
• Pour 2 spoons of beaten egg into the pan, cook for a moment, then place a paratha on top.
• Let the egg set before turningit over to cook through.
• Place the paratha on a plate, spoon some of the chicken mix down the centre and roll it over the filling.