Tofu Parathas

Just as verstile as parathas ,tofu can also be flavored in amazingly different recipes. In case you missed some of my favorite recipes with tofu,including desserts have been posted before.
Made from soybean curd , tofu is considered one of the healthiest vegan replacement for meat. 4 ounces of tofu has about 9 grams of protein ,which is almost free of saturated fats and low in calories. Tofu is also rich in minerals ,antioxidants besides being a good source of iron and calcium ,all convincing reasons to think of more way of incorporate in your everyday cooking.




Recipe : Tofu Parathas ,adapted from Divya's Dil se
Ingredients
2 Cups Whole Wheat Flour
4 ounce firm tofu
1/2 teaspoon turmeric
1/2 teaspoon chili powder
1/2 teaspoon cumin powder
1/4 teaspoon salt
2 tablespoon Cilantro ,chopped
2 tablespoon canola oil

Method
Mash the tofu using a fork and mix with all of the spices,salt and cilantro, let marinate for few minutes.
In a large mixing bowl ,add the flour ,oil and the tofu mixture, combine the mixture ,add water just enough to bring the dough together. Let the dough rest for 10-15 minutes.
Heat a cast iron pan(tava) or non stick pan at medium high flame.
Divide the dough in to about 8-10 balls depending on the prefered size of parathas. Sprinkle a little all purpose flour on the rolling surface. Use a rolling pin and carefully roll each of the portion in to round parathas.Roast the parathas by flipping once and spread some oil on the paratha. Flip and roast for few seconds .Use a spatula to lightly press and roll them around the pan. There are done when slightly brown.
serve warm with any kind of chutney.

I'm delighted to host Weekend Herb Blogging for the week.Share your unusual delicious foods.Talk about the one unique ingredient used and please keep the entries exclusive(cannot be sent to other food events).For more rules check here and send your entries to YasmeenHealthnut AT gmail DOT com.

Grilled Flatbread With Chili-Garlic Asparagus and Ricotta.

Its impossible to overlook the slender beauty of asparagus blooming in markets during spring.The vegetable deserves to be embraced for its astonishing good nutrition,easy to cook and cheapest in the season.

The tender spears can wither fast,should be consumed freshest to get the most of its nutritional value(excellent source of folate and vitamin).To Keep freshness,the stalks can be wrapped with a moist towel or stand in bowl of water.


Seasoned with spiciness of garlic and freshly crushed hot chili flakes the asparagus is ready to eat in a snap.I like the crunch and subtle smooth juiciness of the vegetables to be intact,for which I grill them along side the flatbread or saute on stove top,either ways the asparagus makes a comforting small meal or a tasty party appetizers(hors d'oeuvres).The cheese is your choice,use low-fat of any kind.

Recipe :Grilled Flatbread With Chili-Garlic Asparagus and Ricotta.
Ingredients
Makes 8 medium flatbreads
For Flat bread
2 cups whole wheat flour
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
3/4 cup water

For Chili-Garlic Asparagus
2 pounds Asparagus,ends snapped , rinsed and cut in 3 inches pieces
1 onion,peeled and sliced
2 cloves garlic,thinly sliced
1 tablespoon red chili pepper flakes,freshly crushed
1/2 teaspoon sea salt
2 teaspoon extra virgin olive oil
1/4 cup low fat ricotta or feta,crumbled
2 tablespoon fresh herbs or greens(I used parsley and purple escarole)

Method
Prepare the dough for the flatbread by mixing all the flour,salt,water and oil until firm dough is formed.Knead for a minute and let rest for 30 minutes before rolling.

Heat oil in a saute pan,add the onions and garlic,cook until lightly browned,5-6 minutes.Add the asparagus,salt and chili flakes,saute another 4-5 minutes until asparagus is tender.Turn off the heat.

Heat the Grill or grill pan on high.Knead the dough for few seconds,divide in 8 equal portions.Roll each long and flat,brush some oil ,grill flatbread about 3-4 minutes on each side,until crisp and cooked through.

Top each of the grilled flatbread with the Chili-Garlic Asparagus,fresh herbs and cheese.Slice and serve.




I'm submitting the recipe for Weekend Herb Blogging #227 ,hosted this week by Haalo from Cook (almost) Anything

Beet full meal ideas- Series 1: Beet Oatmeal,Beet Pancakes,Beet Parathas and Beet Pasta

How often do you eat beets?I bought this bunch of beets after I don't know how many months.Often times we avoid beets because of the mess it creates or out of ideas to use them in our daily meals.What ever might be the reason,think again,this gorgeous vegetable of the Mediterranean origin is considered a powerhouse of nutrition from root to its leaves.Raw beet juice is said to be good for treating some form of cancers.The good source of folate can prevent birth defects in pregnant women.The leaves are next only to spinach in its nutrition.
Not very practical to eat them raw,but there are numerous ways to incorporate this wonder veggie in your daily meals.In the Series 1 are the recipes with Beet Puree,which are sure to change your perspective about cooking with beets.

How to cook beets?
Stove Top Method
Rinse the beets under cold water.Transfer them to pot or pressure cooker,fill in water until all the beets are completely immersed.Cover and cook on medium heat,takes about 40-45 minutes in a pot and 20-25 minutes in a pressure cooker to be fork tender. Drain all the water,peel ,slice and serve in salads or soups .Or add 1/2 a cup of water and puree in a blender,can be used in gravies,baking breads,muffins or in parathas(flatbread) and pancakes.
Conventional Oven Method
Preheat Oven to 400F. Lay beets on a sheet lined with aluminum foil and coat with little olive oil and let bake for about 35-40 minutes until tender. Let cool for 10 minutes then peel and chop or slice.


Beet Pancakes with Pomegranate Syrup

Ingredients
1 1/4 cup Whole wheat flour
1 cup Reduced fat milk or soy milk
1/4 cup beet puree
1/4 cup dried cherries or raisins,chopped
2 tablespoons Olive oil
1 teaspoon of baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt

Makes about 15 pancakes.

For Pomegranate syrup
1 cup pomegranate juice
1 tablespoon sugar

Method
Make the syrup by reducing the juice with sugar until half its original quantity.

sift together the flour, baking powder,baking soda and salt in a large mixing bowl.Add in the puree,milk and combine well using a whisk until smooth free of lumps.
Heat non stick pan on medium flame. Grease it lightly with oil . Pour one ladle of batter drizzle about a little oil all over and wait for a minute before flipping and let it cook for another minute.Repeat the same for the rest of the batter.Stack the pancakes and drizzle the syrup and enjoy!



Beet Oatmeal

I usually serve this to my toddler,but really any body who loves to start the day with a bowl of oatmeal should try flavoring with beets,for added nutrition.

Ingredients
1 cup oats ,quick cooking or original
1 tablespoon Beet puree
1 1/2 cup water or Organic reduced fat milk or soy milk
1 teaspoon maple syrup(optional)
A handful of any preferred dry fruits and nuts.

Method
Bring the water or milk to boil in a small saucepan,add the oats,cook as per the package instructions.When cooked ,turn off the heat,mix in the beet puree and serve with a drizzle of honey and sprinkle of dry or fresh fruits and nuts.


Beet Parathas

I got this brilliant idea of adding beets in parathas from Dershana's recipe,a delightful nourishing variation for a family that eats parathas for 2 meals of the day.
Ingredients
2 cups Whole wheat flour
2 tablespoon Beet Pure
1 tablespoon milled flax seed
1 Tablespoon Extra Virgin olive oil(EVOO)
1/2 teaspoon Sea Salt
1 cup water

Method
Prepare the dough:Add all the dry ingredients in mixing bowl,combine them. Make a well in the middle pour in the water ,beet puree and oil. Mix until the dough is smooth ,knead for couple of minutes and let rest for about 10minutes before rolling in to parathas.
Rolling and Roasting the Paratha:Divide the dough in to about 10-12 portions and roll in to balls. Sprinkle a little flour(I prefer All purpose flour) on the rolling surface. Use a rolling pin to roll them in to round parathas.See here for a pictorial paratha recipe.
Preheat an iron pan(Tava) or non stick pan at medium high flame. Roast the parathas flip once and spread little bit of oil and flip again after few seconds. For softer parathas use a spatula or a kitchen towel to lightly press and roll them around the pan. Parathas are ready to serve when slightly brown on both sides. A curry in a hurry is perfect with these parathas.


Beet Almond Lemon Pasta

How could I resist the pretty in pink pasta recipe of another Healthnut, Bharti.The zesty pasta became instant favorite of my boys.The elder one was a little reluctant,the big guy knows pink is meant to be for girls,but after having a bite quickly changed his mind in favor of this pink food.
I excluded dairy from the recipe and used almonds instead.

Ingredients
1/2 a pound Whole grain Penne pasta,use any kind
1/2 a medium onion,finely chopped
1 big clove garlic,minced
1/2 a cup Beet puree
1/4 cup roasted Almonds,coarsely ground or processed
2 tablespoon lemon juice,freshly squeezed
1 teaspoon lemon zest.
1/4 teaspoon black pepper or red chilly powder
3/4 teaspoon salt
1 tablespoon Extra Virgin Olive oil
2 tablespoon fresh herbs like cilantro or parsley,finely chopped.

Method
Cook the pasta as per the package instructions.

Heat the oil on medium heat,add the onions,saute for 3-4 minutes until lightly brown,add the garlic ,saute another minute.Add the almonds,beet puree,salt and the pepper,stir in 2 tablespoons of water allow the mixture to warm up ,then mix in the cooked pasta.Finally add in the herbs,lemon juice and the zest ,combine well and serve.


This pink series of foods are off to Food In Colors,a food event started by talented Sunshinemom.Hosting the pretty pink is Priya of Priya's Easy n Tasty Recipes

Methi Masala Roti(Fenugreek Spice Flatbread) with Lasun(Garlic) Chutney

"Families that cook and eat together healthy meals,stay together"[My motto for healthy family]

In my earlier post of Green Parathas with Tomato chutney I mentioned about how making Indian Flat bread(Roti\Parathas\Chapathi) was our family tradition,we never missed(and never bored) having them for breakfast throughout the year,except on Eid.Every member of the family were involved in making these parathas[Dad or Bro kneaded it then ,Mom and sis rolled and roasted it],back then lazy me, usually opted for just eating them.Better late than never ,I did get serious about learning how to make the parathas after tying nuptial knot with an ever so health conscious person, who prefers whole wheat over white rice.I'm glad to be continuing this healthy tradition ,although my tiny tots are too little to help me in the process of making parathas(I'm hopeful they'll join in as they grow) ,I do get an occasional help in kneading the dough from my dear spouse with a busy schedule of work and workouts.At the end of the day ,a healthy family meal prepared by working together ,not only keeps us fit but also adds lot more love and affection in our relationships.



My persistent craving for spices led me to this spicy version of the plain roti.In this meal I used just about every spice(in moderate quantities of course) I commonly cook with .Nupur's Lasun Chutney is a blend of flavorful spices ,nuts and most importantly one of my most adored nature's best food,Garlic.This dry Lasun(garlic) chutney along with some cooling whipped fat free yogurt was my choice on the side for these parathas,nevertheless you could served them with any of the curries or lentils\legumes.


Recipe Methi Masala Roti
Ingredients
2 cups Whole wheat flour
2 tablespoon flax seed meal(optional,for added nutrition)
2 Tablespoon Extra Virgin olive oil(EVOO)
1/2 teaspoon Sea Salt
1/2 cup fenugreek(methi) leaves or spinach[fresh or frozen],chopped
1/2 teaspoon each of Cumin and coriander powder
1/2 teaspoon chilly powder
1/2 teaspoon turmeric
1 teaspoon freshly grated ginger

Method
Step 1 Blanch the leaves
Blanch the methi leaves by simmering them in hot water for a minute. drain and keep aside.
Step 2 prepare the dough

Take a mixing bowl or round wide and deep platter ,combine all ingredients,make a well in the middle of mixture ,pour in the water and about tablespoon of oil. Mix until the dough is of right smooth consistency.

knead for couple of minutes and let rest for about 15-20minutes before rolling it.
Step 3 Rolling the Roti

Divide the dough in to about 12 portions and roll in to balls. Sprinkle a little flour(I prefer All purpose flour) on the rolling surface. Use a rolling pin to roll them in to round roti.
Step 4 Roast the roti

Preheat an iron pan(Tava) or non stick pan at medium high flame. Roast the roti,flip once and spread some oil and flip again after few seconds. For softer roti use a spatula or a kitchen towel to lightly press and roll them around the pan. Roti is ready to serve when slightly brown on both sides.


Recipe Lasun Chutney
Ingredients
6-8 big cloves of garlic
1/2 cup roasted peanuts
2 teaspoon sesame seeds
1/2 cup dry shredded coconut,unsweetened
3 dried red chillies
1 teaspoon tamarind,dry
1/2 teaspoon salt

Method
Roast all the ingredients except salt on store top on low heat or in oven at 250F.Stir occasionally and let roast until completely dry about 30-40 minutes.
Dry grind them to a coarse powder in a coffee grinder or a food processor,store in air tight container.Is best with bread or rice .


This healthy family meal is off to Meeta's Monthly Mingle : Healthy Family Dinners.Hosting this month's MM is Michelle of What's Cooking Blog, a blog dedicated to "cooking with kids for a better body, planet and community".

Spice up with Spices!
The Spices don't just add heat to your food but also protect our body in many ways.Think beyond salt and pepper,potent spices can help in boosting immunity,fighting cancers and heart disease,to name a few.Read my post about Nature's best spices and ingredients.
A peak in to a typical Indian spice box

1.Mustard seeds,usually used for tempering the lentils or vegetable stir fries.
2.Coriander Powder
3.Garam Masala ,ground cinnamon,cloves,cardamom and cumin
4.Fenugreek seeds,used for tempering the lentils or vegetable stir fries,also its sprouts are very nutritious
5.Cumin seeds
6.Hot Indian chili powder
7.Turmeric,the golden spice of Indian cuisine
8.Cinnamon sticks
9.Pepper corns
10.Cardamom
11.Cloves.
Its better to store the ground spices(2 and 3) in air tight container to preserve its potency.Just for illustration I placed them in my spice box.

Mooli Paratha(White Radish Stuffed Flat Bread)

Mooli parathas are one other flavorsome stuffed parathas,besides the Aloo(potato) paratha(Anjum's recipe) and Gobi(cauliflower) paratha. Mooli,the white radish is used in many Asian cuisines.White radish(Daikon) soups and pickles are a delicacy in Japanese cuisine.Raw crunchy radish is our favorite in salads,as a simple curry on side,I even cook it up with lamb just as spinach lamb recipe.In Indian Cuisine mooli paratha is undoubtedly a winning crowd pleasing paratha .This root vegetable is a low-cholesterol low-fat food,high in vitamins C ,B6 and minerals calcium ,iron,magnesium and phosphorus.



Recipe Mooli Paratha
Ingredients
For the dough
2 Cups Whole Wheat Flour
2 Tablespoon Olive oil
1/2 teaspoon Sea Salt
3/4 cup of water,little more if needed.

For the Stuffing
1/2 a large white radish(about 1 cup),peeled and shred[you even use the red radish]
1/4 teaspoon turmeric
1/2 teaspoon ginger and garlic, paste or freshly minced
1/2 teaspoon chilly powder
1/2 teaspoon cumin powder
1/4 teaspoon salt
1 tablespoon Olive oil

To make Parathas
Step 1 Prepare the Stuffing
Heat oil in a medium pan. Add all the ingredients and saute until mixture is dry,about 10 minutes on medium high heat.
Step 2 prepare the dough
In a mixing bowl combine all the dough ingredients, until the dough is of smooth consistency. Knead for couple of minutes and let rest for about 10minutes before rolling .
Step 3 Stuff and Roll the Paratha
Divide the dough in to about 8-10 portions .Roll each portion and keep a spoonful of mixture in the center,bring the ends together and press it lightly.Sprinkle a little flour on the rolling surface. Use a rolling pin and carefully roll them flat,its OK if some of the mixture oozes out.
Step 4 Roast the Parathas
Preheat an iron pan(Tava) or non stick pan at medium high flame. Roast the parathas by flipping once and spread some oil on the paratha. Flip and roast for few seconds .Use a spatula or folded kitchen towel to lightly press and roll them around the pan.Serve warm with whipped yogurt or any curry.I served egg bhurji(Scrambled Onions and eggs curry) on side.

Mooli Parathas are my entry for Weekend Herb Blogging,now managed by Haalo of Cooking (Almost) Everything At Least Once and hosted this week by Heather of Diary of a Fanatic Foodie

Green Parathas :Comforting food for the Soul

Flat Bread also known as Roti, Paratha or Chapati are the common breakfast and staple food in Indian sub continent. Parathas with curry on side is my comfort food. Cynthia describes about comfort foods in her interesting article here. Parathas\Roti brings back my childhood memories of family breakfast. Ammi(mom) used to make fresh parathas for nashta(breakfast) almost every day. Making Parathas was a tradition in my family, Ammi mixed the dough, Pappa kneaded it to softer consistency. Dough was allowed to rest for at least 20 minutes. Ammi rolled it and my elder sister roasted it. We(Dad,big sis,big bro and me) took turns to eat as the Parathas were cooked garam garam(hot). Ammi used to eat her breakfast after sending us off to school. I certainly miss my
family:(.Thankfully I can still cherish the sweet memories with parathas in my everyday diet.

Making Parathas is skill which can be achieved only through practice.Years(6yrs precisely) of practice, my parathas are still need some working for rounder curves. Parathas are part of our two meals every day ,its low-carb compared to Rice( 22grams per serving for whole wheat to 35grams per serving for white rice).Also with Rice prices tripled , parathas are comforting even to the wallet.

Mixing some toasted wheat germ in wheat flour adds more nutrients to the recipe.The blanched greens like spinach(Palak) and fenugreek leaves(Methi)makes parathas nutrition complete.
Lets shed some light on the herb called Methi(fenugreek) common in Indian curries.Its one of the healing herbs for good reasons ,its a cholesterol lowering,anti-cancer and anti-diabetic agent. Recommended in nursing moms diet to increase supply of milk. The seeds soaked in water and ground to paste is a good hair conditioner(make a note of that ladies:)).

Green Flat Bread
Ingredients
2 cups Whole wheat flour
2 tablespoon toasted Wheat Germ
2 Tablespoon Extra Virgin olive oil(EVOO)
1/2 teaspoon Sea Salt
1/2 cup fenugreek leaves(methi)[fresh or frozen],chopped
1/2 Cup Spinach,fresh chopped
1/2 teaspoon Cumin seeds
1 tablespoon sesame seeds
1/4 teaspoon chilly powder


To make Parathas
Step 1 Blanch the leaves
Blanch the greens by simmering them in hot water for a minute. drain and keep aside.
Step 2 prepare the dough
Take a mixing bowl add all the dry ingredients mix them. Make a well in the middle of dry mixture pour in the water and oil. Mix until the dough is of right smooth consistency. knead for couple of minutes and let rest for about 10minutes before rolling in to parathas.
Step 3 Rolling the Paratha
This may be the toughest part if you are making it for the first time. Watch someone skillful do it before trying it yourself, like the lovely ladies here in this video .Divide the dough in to about 12 portions and roll in to balls. Sprinkle a little flour(I prefer All purpose flour) on the rolling surface. Use a rolling pin to roll them in to round parathas.
Step 4 Roast the Parathas
Preheat an iron pan(Tava) or non stick pan at medium high flame. Roast the parathas flip once and spread some oil and flip again after few seconds. For softer parathas use a spatula or a kitchen towel to lightly press and roll them around the pan. Parathas are ready to serve when slightly brown on both sides. A tangy tomato chutney is a perfect side with these green parathas.

Green Parathas with Fenugreek and Spinach are my entry for Kalyn'sWeekend Herb Blogging.Hosted this week by Amy and Jonny from We Are Never Full



Tangy Tomato Chutney Recipe

See Recipe...

Ingredients
2 Plum red Tomatoes finely chopped
2 cloves garlic
1/2 teaspoon each of mustard seeds(Rai) and cumin seeds(Zeera)
1/2 teaspoon turmeric
1/2 teaspoon chilly powder
1/2 teaspoon onion seeds(Kalonji)
Salt to season
few curry leaves
1 or more green chillies or dry red chillies
1 table spoon Extra Virgin Olive Oil(EVOO)

To make the chutney
Heat EVOO in a saucepan on medium heat. Add the mustard seeds,kalonji and cumin seeds. Wait till you hear spluttering of mustard seeds. Add crushed garlic cloves, chillies and saute for a few seconds. Add rest of the spices and tomatoes. Cover and cook until tender. Serve with Khichdi or Parathas.

Other Parathas Varieties
Avocado Parathas

Cumin Parathas

Layered Paratha

Flaky Paratha
Cauliflower Paratha

Tried and Tasted Jugalbandi: Avocado Veggie Parathas

Jugalbandit's Veggi-mole Parathas was an easy pick for Zu's Tried and Tasted. Never made my parathas so nutritious before ,with super foods like spinach and Avocado these parathas are healthy ,spicy and tasty . Truly admire healthy ideas and recipes of Jai and Bee.

Ingredients Needed
2 cups whole wheat flour
1 ripe Avocado ,mashed(or 1/2 cup leaf over guacamole)
1/2 cup blanched spinach
1 green chilly chopped
1/2 teaspoon cumin powder
1/4 teaspoon chilly powder
1/2 teaspoon salt
3 tablespoon Olive oil

Method
Blanch spinach by dropping in boiling water and after a minute drain and squeeze out excess water.
Make the dough by mixing all the ingredients. Knead well and let rest for 5 minutes.

Heat a pan or tava and roll the parathas single or layered. Spread some olive oil while roasting the parathas. Serve with any curry.

Radish Curry With Zeera Paratha(Cumin Flatbread)

Radish Curry

Ingredients you'll need
8-10 radishes ,thoroughly washed and sliced
4-6 cherry tomatoes
1 small onion chopped
1/2 teaspoon turmeric
1/2 teaspoon ginger and garlic paste or mince
1/2 teaspoon Chilly powder( or more as per your spice tolerance level)
1/2 teaspoon sea salt
1 tablespoon Extra Virgin Olive Oil
sliced jalapenos for garnish.


To make the curry
Heat Olive oil in a Pan on Medium high. Add onion, cumin seeds and saute for a minute before adding the spicy duo minced ginger and garlic. Add the golden spice turmeric and the chilly powder along with sliced radishes and cherry tomatoes. cover and cook for about ten minutes. Serve with rice or flat bread(parathas).



Zeera Paratha (Cumin FlatBread)
Ingredients you'll need
2 Cups wheat Wheat Flour
1 teaspoon cumin seeds
2 Tablespoon Extra Virgin olive oil(EVOO)
1/2 teaspoon Sea Salt
water

To make Parathas
Prepare the dough
Take a mixing bowl mix all the ingredients . Make a well in the middle of dry mixture pour in the water and oil. Mix until the dough is of right smooth consistency. knead for couple of minutes and let rest for about 20minutes before rolling in to parathas.
Preheat an iron pan(Tava) or non stick pan at medium high flame. Roast the parathas flip once and spread some oil and flip again after few seconds. Use a spatula to lightly press and roll them around the pan.. You can even make layered paratha just as in this recipe of Layered Flat bread. Serve with any curry.

Tangy Urad Lentil With Layered Flat bread

Tangy Urad Lentil

Ingredients you'll need are

Urad Lentil 1cup
1/2 onion sliced
1/4 cup Fresh Mint chopped
2 green chillies finely chopped
1/2 a lime
1/2 teaspoon sea salt
1/4 teaspoon ginger garlic paste
2 tablespoon Extra virgin Olive oil

To make the Tangy lentil
Cook the lentils

Soak the lentil in cold water for 15minutes. Cover and cook with 1 1\2 cup of water in a saucepan .If using a pressure cooker it take about 9-10 minutes for lentil to cook ,in a saucepan may take about 20-25minutes. Drain any excess water and set aside in big serving bowl.
Fry the onions
In a small pan heat EVOO and saute onions when lightly brown add the ginger garlic paste. saute for another minute then remove the onions and keep aside. use the oil to drizzle over the lentils later.
Garnish the lentils
Roll the lime to get the juices flowing. Cut in halves(keep 2 slices aside for garnish) and squeeze the juice over the lentils. now garnish the lentils with fried onions ,chopped mint and chillies. drizzle any leftover oil from the fried onions.

Serve this nutritious lentils with flat bread . today i'm making a layered flat bread(paratha)


Layered Paratha

Ingredients you'll need are

2 Cups wheat Wheat Flour
2 teaspoon Wheat Germ(optional)
2 Tablespoon Extra Virgin olive oil(EVOO)
1/2 teaspoon Sea Salt
water

To make Layered Parathas
Prepare the dough
Take a mixing bowl mix all the ingredients . Make a well in the middle of dry mixture pour in the water and oil. Mix until the dough is of right smooth consistency. knead for couple of minutes and let rest for about 10minutes before rolling in to parathas.
Rolling the Layered Paratha
Divide the dough in to about 6 portions and roll in to balls.
Sprinkle a little flour(I prefer All purpose flour) on the rolling surface. Take 2 balls at a time.
Roll the first apply some oil and roll the second ball and lay over the first one. press the corners .Use a rolling pin to roll in to round parathas.

Roast the Parathas
Preheat an iron pan(Tava) or non stick pan at medium high flame. Roast the parathas flip once and spread some oil and flip again after few seconds. Use a spatula to lightly press and roll them around the pan.

Parathas are ready to serve when slightly brown with any curry.

You can even make 3 layered paratha by rolling together 3 balls .

Stuffed Flat Bread(Gobi Paratha)

Stuffed Flat Bread(Gobi Paratha)
Considering the goodness of Cauliflower(Gobi), this stuffed paratha can be a part of healthy morning breakfast.


Ingredients you'll need
For the dough
2 Cups Whole Wheat Flour
2 Tablespoon Extra Virgin olive oil(EVOO)
1/2 teaspoon Sea Salt

For the Stuffing
About 2 cups finely chopped Cauliflower
1/2 teaspoon turmeric
1/2 teaspoon chilly powder
1/2 teaspoon cumin powder
1/4 teaspoon salt
1 tablespoon EVOO

To make Parathas
Step 1 Prepare the Stuffing
Heat EVOO in a saucepan. Add all the ingredients and saute until cauliflower is tender and mixture is dry.
Step 2 prepare the dough
Take a mixing bowl add all the dry ingredients mix them. Make a well in the middle of dry mixture pour in the water and oil. Mix until the dough is of right smooth consistency. knead for couple of minutes and let rest for about 10minutes before rolling .

Step 3 Stuff and Roll the Paratha
This may be the toughest part if you are making it for the first time. Watch someone skilful do it before trying it yourself. Divide the dough in to about 8-10 balls .Roll each ball and keep a spoonful of mixture in the center.Close the ball. Sprinkle a little flour(I prefer All purpose flour) on the rolling surface. Use a rolling pin and carefully roll them in to round parathas.

Step 4 Roast the Parathas
Preheat an iron pan(Tava) or non stick pan at medium high flame. Roast the parathas by flipping once and spread some oil on the paratha. Flip and roast for few seconds .Use a spatula to lightly press and roll them around the pan. There are done when slightly brown. These are good without any curry.


Health Nut Substitute
White Radish(Mooli) or red radish are healthy substitutes of Cauliflower