INGREDIENTS
Loaded Aloo Cheese Paratha
Servings - 2 - 3
INGREDIENTS
Wheat flour - 300 grams
Salt - 1/2 teaspoon
Carom seeds - 1 teaspoon
Oil - 2 tablespoons
Water - 200 milliliters
Carrots - 50 grams
Bell pepper - 85 grams
Cabbage - 85 grams
Black pepper - 1/4 teaspoon
Salt - 1/4 teaspoon
Boiled mashed potatoes - 800 grams
Onions - 100 grams
Green chili - 1 teaspoon
Ginger - 1 teaspoon
Salt - 1 teaspoon
Red chili - 1 teaspoon
Garam masala - 1 teaspoon
Dry mango powder - 1/4 teaspoon
Coriander - 1 tablespoon
Mozzarella cheese - 100 grams
Processed cheese - 90 grams
Cheddar cheese - 60 grams
Ghee - for brushing
PREPARATION
1. In a mixing bowl, add 300 grams wheat flour, 12 teaspoon salt, 1 teaspoon carom seeds, 2 tablespoons oil and mix it well.
2. Add 200 milliliters water and knead it into a smooth soft dough.
3. Rest the dough for 15 - 20 minutes.
4. Take a pan, add 50 grams carrots, 85 grams bell pepper, 85 grams cabbage and mix it well.
5. Cook for 5 - 7 minutes on medium heat.
6. Add 1/4 teaspoon black pepper, 1/4 teaspoon salt and mix it well.
7. Cook for another 5 - 7 minutes on medium heat.
8. Remove it from heat and keep aside.
9. In a mixing bowl, add 800 grams boiled mashed potatoes, 100 grams onions, 1 teaspoon green chili, 1 teaspoon ginger, 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon garam masala, 1/4 teaspoon dry mango powder, 1 tablespoon coriander and mix all the ingredients well. Keep aside.
10. In a another bowl, add 100 grams mozzarella cheese, 90 grams processed cheese, 60 grams cheddar cheese and mix it well. Keep aside.
11. Take a ball from dough and dust it with flour.
12. Flatten it with the help of a rolling pin.
13. Add the cheese mixture on it and spread it evenly.
14. Then, add the potato mixture on it and spread it evenly.
15. Again add the cheese mixture on top of it and spread it evenly.
16. Now, roll it into a ball and seal the edges properly.
17. Flatten the dough circle, roll them with a roller to approximately six-inch diameter. This is now called a paratha.
18. Heat a skillet, place paratha on it and cook on moderate heat for three minutes. Flip it gently and brush it with ghee. Shallow fry over low heat.
19. Flip it again and brush it with ghee on the other side. Cook on low heat till golden brown. Remove it from heat.
20. Serve hot with curd.
Zucchini Paratha With Instant Amla Achar
Servings - 2 - 3
INGREDIENTS
Zucchini - 400 grams
Wheat flour - 300 grams
Carom seeds - 1/4 teaspoon
Cumin - 1/2 teaspoon
Salt - 1 teaspoon
Red chili - 1/2 teaspoon
Dry mango powder - 1 teaspoon
Garam masala - 1/2 teaspoon
Turmeric - 1/4 teaspoon
Green chili - 1 tablespoon
Ginger - 1 tablespoon
Water - 80 milliliters
Ghee - for brushing
Gooseberry - 400 grams
Water - 1.3 litres
Salt - 1 teaspoon
Mustard seeds - 1 tablespoon
Fenugreek seeds - 1 tablespoon
Fennel seeds - 2 teaspoons
Oil - 45 milliliters
Asafoetida - 1/8 teaspoon
Mustard seeds - 1 teaspoon
Salt - 1 teaspoon
Red chili - 2 teaspoons
Turmeric - 1 teaspoon