I grew up eating rice every day. Chapatis were prepared occasionally for breakfast. Now, I make chapatis/parathas almost every other day. No matter how many different varieties I try, I keep looking for new ones. This is one such recipe I tried recently. I got this from my friend Pallavi. She makes these very frequently and I love them.
I frequently make methi parathas and alu parathas . This was a great variation including both. They came out so great. Even the little one loved them (always a bonus).
Ingredients: 2 cups wheat flour Oil Salt 1 cup fresh methi (fenugreek leaves) or 1 block frozen methi 2 cups cooked/mashed potatoes 1/4 cup onion 1 tea spn ginger-garlic paste 1/2 tea spn red chilli powder 1/2 tea spn garam masala A pinch turmeric Ghee
Method: Make a soft dough by mixing wheat flour, little oil, salt, water (Oil helps to make the cover very soft and pliable). Knead it very well for 10mins. Keep it aside for atleast 30mins. Heat oil and fry onion, ginger-garlic paste. Fry for few minutes, add turmeric, chilli powder, salt. Then add methi leaves, fry for few minutes. Add potato, garam masala. Mix well. Stuff the filling in the dough(refer below pictures). Roll into paratha. Heat tava and roast the parathas from both sides. If needed, apply some ghee. Serve hot.
Serves : 2-3 Preparation time : 30mins
Pictorial:
Like any other kid that goes to daycare here, Ishaan loved goldfish crackers from a very young age. Although I was okay if he ate them at daycare, I like to avoid giving them at home. So I wanted to make something similar for him, where I could control the ingredients. One day I was searching for crackers recipe and I came across this and this . I bookmarked the recipe and forgot all about it. Finally yesterday I made them. Instead of all purpose flour, I used wheat flour(chapati atta), so they turned out little dense. For some extra flavor, I added cumin seeds and chilli powder. They tasted great. Next time I will make them a little thin and use finely grated cheese, since some were not very crispy.
Ingredients: 1 cup wheat flour 8 oz mild cheddar cheese 1/2 tea spn cumin seeds(slightly crushed) – optional 4 tbl spn unsalted butter 1/2 tea spn chilli powder – optional 4-5 tbl spn water Salt
Method: Mix everything together to make a dough. While adding water, add 1 tbl spn at a time till the dough comes together nicely. Wrap in a plastic wrap and refrigerate for 3-4hrs. Preheat the oven at 350F. Roll the dough into 1/8 inch thin sheet. Remember, if you make them too thick, they do not become crispy. Cut them into required shapes. Bake for around 18-20 mins till they get a golden color. I checked them after 15mins and then kept them again for couple more minutes. Let them cool to room temperature, serve.
Pictorial:
