Palak Paratha - Spinach Paratha

Paratha's are all time favourite at My home. So this time it was Palak's (Spinach) turn!! Normally palak (spinach) puree is used in making of this palak paratha (Spinach Paratha), but we prefer to prepare it by roughly chopping the blanched spinach leaves.
 

Ingredients: (Serves approx. 3)

• 2 Bunches of blanched Palak (Spinach)

• 2 tsp Ginger - Garlic Paste

• 2 tsp Coriander Powder

• 1 tsp Cumin Powder

• 1 tsp Red Chilli Powder

• 2 Cups Wheat Flour

• Salt to taste

• Water to knead dough

• Oil

Method:

• Blanch palak (spinach leaves). Drain excess water and keep aside to cool. Once the palak(spinach leaves) is cooled enough, cut it roughly.

• In a bowl, add chopped spinach leaves and rest of the ingredients.

• Mix all the ingredients well and start kneading the dough by adding small amount of water at a time. Knead a soft dough.Drizzle little oil over the kneaded dough. Cover and let it rest for about 15-20 minutes.

• After 15-20 minutes divide the dough into equal portion and roll out each portion into a round paratha.

• Use dry wheat flour while rolling the paratha.

• Heat a skillet / tava and place the paratha over it.Cook the paratha from both sides by applying little oil over it. Roast this paratha till nice brown spots appear on the surface. 

• Palak Paratha is ready.

• Serve these healthy & delicious Palak Paratha with any raita or pickle

Dhapate - Mixed Flour Flatbread

This dish is one of the authentic Maharashtrian dish prepared using mixed flours which is not only healthy but tasty as well. I came across this dish 5 years back when I first travelled to Solapur in Maharashtra. There this dhapate is served with a special spicy chutney made out of raw peanuts and spices, famously known as Shenga Chutney. 

I was totally in love with this dish since I had it and it was inevitable to try it out. Since then dhapate has been prepared in our house for breakfast or as a meal in itself.

This dhapate goes best with shenga chutney, curry leaves chutney or a plain curd.

Ingredients:

• 1/2 Cup Jowar Flour (Sorghum Flour)

• 1/2 Cup Bajara Flour (Millet Flour)

• 1/2 Cup Wheat Flour

• 1/2 Cup Besan (Gram Flour)

• 4-5 Green Chilles

• 4-5 Garlic Cloves

• 1 Onion finely chopped

• 1 tsp Turmeric Powder

• 2 tbsp Coriander leaves finely chopped

• 4 tbsp Til (Sesame Seeds)

• Salt to taste

• Oil to roast 

• Water to knead the dough

Method:

• In a bowl add all the above ingredients except oil and water, mix well. Check for seasoning.

• Now gradually add water and knead the dough. This dough should neither be very hard nor very soft.

• Take a plastic sheet and apply a teaspoon of oil to it. Take a handful of this dough and pat it over the plastic sheet and spread in circular motion using your fingers and palm.

• Make a hole in the between, so that the dhapate cooks evenly.

• Now sprinkle a teaspoon of sesame seeds over the dough and again pat so that the  seeds stick to the mixture.

• Now on a hot griddle add a teaspoon of oil and place the dhapate and cook from both sides.Drizzle oil around the edges aswell as in the center so that the dhapate cooks evenly from all side. Roast them till brown spot appears on the surface of the dhapate.

• Tasty and healthy dhapate are ready.

• Enjoy this dhapate with shenga chutney, curry leaves chutney or a plain curd.

Aloo Paratha - Potato Stuffed Flat Bread

I was never fond of aloo paratha since my childhood. I tasted so many version of this famous aloo paratha in restaurants but never seemed to like it, no matter what.

That's the reason I never tried it until now as I was so confident that I would hate it anyways. But now after playing with different spices everyday and able to determine the taste before hand, I ultimately gave it a try!!!! & I could'nt believe I was eating aloo paratha made by Me Myself and loving it!!!

I just used everyday spices without adding ginger, garlic or onions which I used to hate while having it in restaurants. 

Ingredients: (Serves approx. 3)

• 2 Cups Wheat Flour

• 4 Potatoes (boiled, peeled, mashed)

• 2 Green Chilies finely chopped

• 1 tsp Red Chilly Powder

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