Best Paratha Recipes

GUYANESE ROTI (PARATHA)

Steps:

• * Sift the flour, baking powder and salt together. * Add enough water to form a smooth soft dough. * Knead well and leave ½ hour covered with a damp cloth. * Flour a [cutting] board and roll out the dough to 8" or 9" diameter, then spread with ghee and sprinkle with flour. * Cut the dough from the centre to the edge, roll tightly into a cone shape, press peak into centre of cone, then flatten. Leave again for 30 min. * Cut the dough into 16 pieces, and for each, sprinkle flour on the board and roll out very thin with rolling pin. * Bake on a moderately hot bake stone (tawah), coating the dough with oil on both sides as it cooks. * Turn on both sides and cook for about 1½ minutes on each side. * Remove from baking stone and hit wooden palette until flaky or wrap in clean cloth and mash up.

ALU PARATHA - MASHED POTATO STUFFED BREAD

Steps:

• To prepare the dough take the wheat flour, add half Tsp of salt, 1 Tbsp of vegetable oil. Mix well and pour water over the flour and knead into a smooth dough. Keep aside to rest.
• Mash the boiled potatoes, add roasted cumin seeds, chopped onion, and green chilly and salt . Mix well till all the ingredients are nicely combined.
• doubh and smashed potato.
• To prepare the paratha, take a golf ball sized portion of the dough, flatten it with your palm. Now place a spoon full of the prepared stuffing in the centre of the flattened dough ball.
• Now bring together all the sides of the dough and pinch them tightly to form a dumpling.
• Place this dumpling on your work top and roll it out gently using a rolling pin. Dust wheat flour on the work top if the dough becomes sticky. Once rolled the paratha should be evenly thick from all sides.
• To cook, heat oil in a frying pan, place the rolled out paratha on it. Cook on one side for two minutes. Flip it over apply some more oil on the surface and cook on both sides till it becomes crispy.
• Serve hot along with plain yoghurt or Indian pickle.
• Nutritional Value - Calories- 625 Fat 39 g, Carbohydrates- 26.2 g, Protein- 28 g.
• Tip: Use a little extra oil while kneading the dough, this will result in crispier Parathas. Also try using other stuffing like crumbled cottage cheese(Paneer) or mashed Peas.
• This paratha has been served along with yoghurt sprinkled with some dried mint and chilli flakes.

BUSS UP SHUT (PARATHA ROTI)

Steps:

• Sift and mix the flour, baking powder and salt. Add enough of water.
• Knead to a soft dough and form four loyas or balls and leave to "rest" for about 15 - 30 minutes.
• Roll out the dough after "resting".
• Spread butter or ghee and sprinkle with flour.
• Make a cut from the center out to the edge and roll making a cone.
• Press the peak and flatten the center of the cone. Leave to "rest" about 15 - 30minutes.
• Afterward, roll out on a floured board.
• Using the flat side of a cup or other utensil, dip into butter or ghee and coat an already hot tawah.
• Place the dough onto the tawah.
• Spread the ghee or butter on one side using the flat edge of the cup, then turn over onto the other side to cook.
• Spread butter or ghee on the other side the same way.
• When cooked on both sides use a dabla to break up the roti to give the ripped up, flaky appearance.
• You can alternatively, wrap the roti in a clean cloth and beat with your hands or bailna.
• The finished buss up shut ready to be served.

ALOO PARATHA

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add potatoes, cover, and steam until tender, 10 to 15 minutes. Remove from the heat.
• Heat 1 1/2 teaspoons vegetable oil in a medium skillet over medium heat. Add cumin seeds and cook until light brown, 2 to 3 minutes. Add chile peppers, curry leaves, and ginger; cook and stir for about 1 minute. Add potatoes, turmeric, and salt; cook and stir carefully for about 5 minutes.
• Transfer potatoes to a bowl and allow to cool, about 15 minutes.
• Place 1/2 cup flour into a shallow bowl. Combine the remaining flour and 1 1/2 teaspoons oil in a large mixing bowl; salt to taste. Mix with your hands while gradually adding water. Knead dough until a smooth ball forms. Divide into 6 evenly round balls.
• Roll each dough ball into a thick, circular shape. Form the cooled potato mixture into 6 round balls and place a potato ball on top of each dough circle. Fold all the dough sides over the potato filling to cover. Flatten each stuffed dough slightly while dipping both sides into the bowl of flour.
• Roll each dough to a thin, circular shape and set a few inches apart on parchment paper.
• Set a large skillet over medium heat and lightly spread with remaining oil. Place a stuffed paratha on the hot skillet and cook for 2 to 3 minutes. Flip over and cook the other side for 2 to 3 minutes. Remove to a serving plate and continue this same process for all the parathas. Serve hot.

PARATHA

Steps:

• Combine the atta with 1 cup of water in a large steel or glass mixing bowl. Mix well and knead to form a smooth dough. It should not be too soft or too firm. You might need to add a few tablespoons of water if the dough is too firm, but be careful to add a little at a time so you don't overdo it. Cover with plastic wrap and let it rest for 30 minutes.
• Divide the dough into 8 balls. Keep a bowl of atta and some kosher salt nearby. Flatten one of the balls into a patty and dip the patty lightly in the flour. Roll into a thin round (about 5 inches in diameter). Lightly brush the top with the ghee or oil. Sprinkle with a pinch of salt if desired and very lightly dust with a pinch of flour. Fold over to make a semicircle. Brush the top with ghee and sprinkle with salt and flour again. Fold over to make a triangle. Roll it again to end in a thin triangle (as thin as it was when you first rolled the ball). Don't worry if some of the oil oozes out or if the shape is not perfect.
• Heat a seasoned cast-iron skillet or a heavy nonstick skillet over medium-high heat.
• When the skillet is hot, add the paratha and dry-cook it until light brown spots appear on each side, about a minute per side. Then, add about 1/2 teaspoon ghee and cook each side until the spots darken and the paratha becomes slightly crispy and has a glazed look, about 30 seconds per side. If you like it extra crispy or 'karak' as we say in Hindi, cook it a little longer. Repeat with the other balls. Once you get the hang of it, you can roll the next ball while cooking the previous one.
• In India, we put the parathas in an insulated chapati box or insulated casserole dish to keep warm as we go. Alternatively, you could wrap them in a towel or kitchen cloth to keep warm.

INDIAN POTATO-STUFFED PARATHA

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Let cool 10 minutes.
• Combine whole wheat flour and salt in a bowl. Add water; knead, adding additional water as needed, until dough is smooth. Cover and set aside for 10 minutes.
• Mash the boiled potatoes in a bowl. Add green chile peppers, red chile peppers, coriander leaves, garam masala, cumin, amchoor, asafoetida, and salt. Mix well and set aside.
• Form dough into small balls and flatten by pressing. Place a small amount of potato mixture evenly into each flattened dough ball, reserving any leftovers. Lift up edges of dough and seal completely by pressing. Sprinkle each with flour; use a rolling pin to flatten.
• Heat a nonstick tawa, or a large domed griddle, over low heat. Cook each paratha for 2 minutes and then split with a knife into 2 halves. Pour vegetable oil in on both sides and fry until light brown and crispy, 2 to 3 minutes. Transfer to a serving plate and garnish with reserved mashed potato mixture.

STUFFED PARATHA

Steps:

• Mix together the flour, 1 tsp salt, the oil and 225ml water to make a stiff dough. Leave to rest for 15 mins. Meanwhile, make your potato filling by mixing all the ingredients together with 1½ tsp salt in a bowl. Divide the dough into 12 equal portions and do the same with the filling.
• Take a ball of dough, make an indent in the centre with your thumb and keep pressing and rotating the dough in your hand to make the cavity slightly larger than the size of a ball of the filling. The edge around the cavity of dough should be slightly thinner than the rest of it. Sit the ball of stuffing in the cavity and bring the dough together around the filling to cover it. Do not leave any cracks or the stuffing will spill out when you roll the parathas.
• Lightly dust the parathas with flour, gently flatten, then roll out into a circle, roughly 20cm in diameter.
• Heat a heavy-based frying pan over a medium-low heat and add a rolled-out paratha. Cook dry for about 2-3 mins on one side, then flip over and cook the other side for another 2-3 minutes. When both sides become dry and start to colour, brush with a little ghee to get an even colouring and transfer to a foil-lined plate. While this first paratha is cooking, prepare the next one, and so on. Keep the pile of parathas warm by loosely wrapping in foil.
• Mix the Greek yogurt with 1 tsp salt, 1 tsp sugar, the crushed cumin seeds and a splash of water to loosen slightly. Serve with the parathas, alongside an Indian pickle of your choice. Or, simply enjoy with cold salted butter.

ROTI CANAI/PARATHA (INDIAN PANCAKE)

Steps:

• Mix warm water, salt, and sugar together in a bowl. Put flour in a large mixing bowl; work in 3 1/2 tablespoons ghee using your fingertips.
• Beat egg and 1 teaspoon water together in a bowl; add to flour mixture. Gradually mix warm water mixture into flour mixture while kneading until dough becomes soft and pliable. Form dough into balls and let rest in a well-oiled bowl, 2 to 3 hours.
• Working on a flat greased surface, take a dough ball and flatten it using the heel of your palm to make a paper-thin circle. Spread 1 teaspoon ghee inside it. Fold the edges together to make roti into a square. Repeat with remaining dough.
• Heat about 1 tablespoon ghee on griddle or in a skillet over medium heat; cook roti until browned, 1 to 3 minutes per side.

DHABA STYLE ALOO PARATHA

Steps:

• Put all the dough making ingredients in your food processor with the dough paddle. You will get a soft and elastic dough. Set aside and let it rest until we prepare the potato stuffing.
• In the food processor put all the ingredients required for the potato stuffing and pulse it until it all mixes and comes together well. Potato should be minced.
• Divide dough 7-8 medium balls, dust the floor and roll the balls into small circle with the help of a rolling pin.
• Hold the rolled dough in your palm and place 2-3 tbsp of potato filling in the center. Use your judgement when it comes to filling, you should be able to close the dough with filling inside. Pinch the top of the dough to seal it well.
• Flatten the dough lightly with your hands and roll it out gently into 6-8 inch circle. Dont forget to sprinkle flour before rolling the dough.
• Cook the paratha on a tawa at medium-high heat. When one side is brown, flip the paratha and brush it with oil. Repeat the same process with other side too. Cook well on both sides till you see golden spots. Your paratha is ready. Top it with butter and serve hot with pickle or yogurt.
• If you want to freeze the paratha for later use then cook them until they are just a little under done. Put in a ziploc bag, if you have multiple paratha then put parchment paper between each one of them as this will make it easier to take them out when frozen and heat. Dont thaw the paratha, take them out of the freezer and cook on hot tawa until perfectly golden and crisp for you to eat. I always make extra batch for use during weekdays.

ALOO PARATHA (INDIAN POTATO-STUFFED FLATBREADS)

Steps:

• Boil potatoes in salted water to cover, until tender.
• While potatoes cook, mix the flours, cumin, and 1 teaspoon of salt.
• Add 2 tablespoons of oil, then water.
• Mix until this becomes a defined (albeit sticky) ball of dough.
• Remove and knead until smooth, adding flour or water as necessary.
• Cover dough with plastic wrap and set aside while preparing potatoes.
• When potatoes are finished (tender), remove, drain and mash them with cayenne, salt, pepper, citrus juice, olives and 1 tablespoon of oil.
• Taste and adjust seasonings as necessary.
• On a lightly floured surface, roll dough into 12-inch long snake and cut into 12 pieces.
• Roll each piece into about 4-inch round.
• Spoon 1-2 tablespoon of potato mixture into round, then fold over edges to enclose completely.
• Pinch dough closed and press down to distribute filling evenly.
• Heat a large cast iron pan over medium-high heat for 2-3 minutes.
• Add another tablespoon of oil to skillet, then pour out (you just want a thin film of oil on pan).
• Cook each bread for about 3 minutes per side, until brown spots appear.
• Repeat until all are done.
• Serve hot or room temperature.

BUSS UP SHUT (PARATHA ROTI)

Steps:

• Whisk milk powder, baking powder, granulated sugar, and 2 cups (240 g) flour in a large shallow bowl. Add about a fourth of ¾ cup warm water (110°) and mix in a wide circular motion with your fingers to gently combine (do not knead). As mixture becomes dry, add more of the water, little by little, and keep mixing gently until a shaggy dough forms; it should be soft and sticky, without dry spots. (Depending on the humidity, you may not need all of the water.)
• Drizzle 1 Tbsp. oil over dough and gently press with your knuckles so that the top of dough is covered with oil. Cover bowl with a damp kitchen towel or plastic wrap and let rest in a warm spot 15 minutes.
• Meanwhile, mix shortening and ghee in a small bowl until smooth.
• Turn out dough onto a lightly floured surface. Flour your hands and gently fold dough over on itself once or twice, then roll into a fat cylinder. Working quickly, without handling the dough too much, divide dough into four equal pieces and gently form each piece into a ball. Cover balls with a damp kitchen towel or plastic wrap and let rest 10 minutes.
• Roll out a dough ball on a lightly floured surface into a 5-6"-diameter round. Brush with a quarter of shortening mixture and sprinkle evenly with flour. Cut a slit halfway across the dough, from the center to the edge. Starting on one side of slit, fold cut edge of dough at about a ¾" interval. Continue folding process until you reach the other side of the slit and have formed a cone. Pinch together edges at wide end of cone to seal, then bring both point ends together at the top and gently push in toward center of cone to create a dimple (you don't need to push in too far). Push point at narrow end of cone in toward the center. You should now have a ball with a dimple on each end. Transfer to a lightly floured surface and repeat with remaining balls of dough. Cover balls with a damp kitchen towel or plastic wrap and let rest 20 minutes.
• Heat a tawa or griddle over medium until a drop of water immediately sizzles on surface, about 2 minutes.
• Meanwhile, place a ball of dough on a dimpled side on a lightly floured surface. Gently flatten into a round with your hands, turning once if desired, then roll, rotating often, to a ⅛"-thick round, about 10-12".
• Brush tawa with a thin layer of oil. Cook roti until it begins to bubble slightly across the surface, about 20 seconds. Brush surface of roti with oil and continue to cook until bubbles across surface increase and roti is stiff enough on bottom side to turn, about 1 minute more. Turn roti over and brush surface with oil (bubbles may deflate; that's okay). Using a spatula, move roti around to avoid hot spots and ensure even cooking, pressing on edges and uncooked spots to increase contact with pan. Continue to cook, turning every 30 seconds or so, until cooked through and both sides are speckled with golden brown spots, 1-2 minutes more. Using 2 spatulas, push opposite edges of roti toward the center. Smack down on the bunched roti with the ends of the spatulas to break up and flake, then turn roti over. Repeat process, scrunching and smacking roti from different directions, until flaky and lightly shredded. Transfer to a clean kitchen towel set inside a bowl or basket and wrap up to keep warm. Repeat with remaining dough balls and more oil, adding finished roti to bowl and covering tightly with towel as you go.

ALOO PARATHA (POTATO STUFFED TORTILLA)

Steps:

• 1. for the stuffing, mix together mashed potato, salt to taste, butter and pepper and make a somooth filling.
• 2. Now, mix together flour, 2 TBSP oil, 1/2 tsp salt and a pinch of soda or 1/2 tsp baking powder. Once mixed, add water little by little, knead and make a soft dough.
• 3. Divide the dough in 7/8 portions. Take each portion and flatten to some extent to add the potato filling (about 1 full tsp). Pls see the image.
• 4. close all corners properly with the filling and roll out with a rolling pin.
• 5. Fry the paratha in a skillet with just about one tsp oil in each sid in a medium flame. Serve with butter cube. You may have with greek yogurt as well.

MUGHLAI PARATHA

Steps:

• Prepare the dough: In a medium bowl, combine the flour, salt and baking powder with 2 teaspoons olive oil. Whisk to combine. Form a well in the center of the flour mixture and add the water. Using a wooden spoon or rubber spatula, stir gently until the dough comes together. Transfer the dough to a lightly floured surface and knead for a few minutes until it forms a smooth ball. Rub the ball of dough in 1 to 2 teaspoons olive oil. Cover the dough loosely in plastic wrap or a damp kitchen towel and let rest at room temperature for 20 minutes.
• While the dough rests, prepare the filling: In a medium bowl, combine the egg and egg yolk, onion, cilantro, chile, turmeric, salt and pepper.
• Roll out dough on a lightly floured surface into a rough 12-by-12-inch square.
• Place the filling in the center and spread in an even layer, leaving a 2-inch border on each side.
• Gently lift the left side of the dough toward the middle and fold it, bringing the left edge slightly to the right of the middle of the filling. Repeat on the right side, folding the right edge of the dough toward the middle of the filling, so both sides slightly overlap at the center. Reinforce the seams by gently pinching them.
• Finish sealing in the filling: Fold the top edge of the dough down toward the middle, just far enough to safely seal in the filling, about 2 inches down, then fold the bottom edge up to seal in the filling, about 2 inches up, gently pressing to seal. Your end result should look like a rectangle.
• Fry the paratha: In a large skillet, heat the neutral oil over medium-high. Place paratha in the skillet, seam-side up, carefully spooning the hot oil on top of the paratha to baste it, tilting the pan if need be. Fry until golden brown, about 5 minutes, then carefully flip the paratha over and baste and cook until golden, another 5 minutes.
• Serve hot, ideally, or at room temperature, cut in half into two rectangular pieces.

SPINACH, COCONUT & TURMERIC BAKED EGGS WITH PARATHA

Steps:

• For the paratha, combine the flour and 3/4 tsp salt in a large bowl. Make a well in the centre and pour in the ghee and 100ml lukewarm water. Combine, then add up to 50ml more lukewarm water to bring the mix together as a dough. Knead for 5 mins, then put in a lightly oiled bowl, cover and leave for 1 hr.
• For the baked eggs, heat the oil in a large frying pan or heatproof shallow casserole dish. Fry the onion with a pinch of salt over a medium heat for 15 mins or until golden. Lower the heat, add the ginger, garlic, most of the chillies and all the dried spices, and cook for 2 mins. Stir in the tomatoes and cook for a further 2 mins.
• Pour in the coconut milk and bring to a simmer, season to taste, then stir through the spinach. Once wilted, simmer, uncovered, for 5 mins. Remove from the heat.
• Divide the dough into four balls, and roll out into 18cm discs about 3mm thick, covering them with a damp tea towel as you work. Heat a pan over a medium heat. Melt a little ghee in the pan and cook the parathas one at a time for 1-2 mins on each side. Keep them warm in a low oven as you work.
• Heat the grill to medium. Make eight dips in the spinach mixture and crack an egg into each. Cover with a lid or tightly with foil, cook over a medium-low heat for 5 mins, then grill for a further 3-5 mins or until the white is set but the yolks runny. Finish with the reserved red chillies and coriander. Serve with the paratha on the side.

ALOO PARATHA

Steps:

• Boil the potato pieces in a pan of salted water for 15 to 20 minutes, or until tender. Drain well, and mash with a potato masher or ricer until smooth. Set aside to cool. In a bowl, gradually add enough water to the chappati flour to be able to bring the mixture together as a dough. Bring the mixture together into a ball using your hands, then turn out the dough ball onto a lightly-floured work surface and knead lightly for 3 to 4 minutes, or until the dough is smooth and elastic. Set aside.
• In a large bowl, mix together the cooled mashed potatoes, and the ground coriander, ground cumin, amchoor powder, chopped green chile, chopped cilantro, lime juice, and chile powder until well combined. Season the mixture with salt, to taste. Divide the potato mixture into 6 even portions, and roll each portion into a ball, using your hands, and set aside.
• Roll 6 egg-sized balls from the dough mixture, and then flatten them into 4-inch disks using your hands or a lightly-floured rolling pin. Place 1 potato ball on top of each dough disk, then bring the dough around the potato balls and seal the edges, using a little water, if necessary.
• Carefully flatten the stuffed dough balls slightly using your hands.
• Heat a griddle pan or tawa (Indian griddle) over a low heat. Brush each of the stuffed dough balls all over with the oil, and cook for 3 to 4 minutes on each side, or until golden brown on both sides. Serve immediately.

DAIKON RADISH STUFFED FLATBREAD/MOOLI PARATHA

Steps:

• Make up the dough using the water (as much as you need from the radish) Discard any left over water.
• Leave the dough covered in a warm place to rest for half an hour.
• Add salt to the grated radish.
• After 15 mins squeeze out more water and discard this.
• Then to the dry grated radish add the rest of the filling mix.
• now make small balls of the dough a little bigger than an egg.
• Flatten them out, dip in dry flour and roll them out using a rolling pin to a teacup saucer size.
• Make smaller balls of the filling mix about the size of an egg yolk and place each filling ball in the center of the dough soucer.
• Gather the rest of the dough around it so that the dough complety covers the filling.
• Dip it in dry flour and roll it out again theis time bigger than a saucer.
• Heat a tsp of oil in the frying pan.
• Add the bread and shallow fry on each side until brown spots appear.

BANGLADESHI EGG WITH PARATHA!

Steps:

• FOR PREPARING EGG:.
• In a bowl beat the eggs and add chopped onions, chopped green chili, chopped coriander leaves, coriander powder, black pepper, salt and tasting salt.
• Mix all the ingredients well.
• Now in a non-stick frying pan, heat butter and oil together. When butter is melted completely, add the egg mixture in butter and oil.
• When you think that the lower part of the egg has become brown, turn it to the other side.
• When the egg has been cooked, take off from stove.
• Remember that the fire of the stove while frying should not be large, it should be medium.
• FOR PREPARING PARATHA:.
• In the flour add milk, margarine, and salt; mix with the help of spoon.
• Now make dough by adding bit warm water. Keep on adding until you get a soft dough. Making dough is not so easy. BE CAREFUL about the amount of water. You may do it in dough maker.
• Now keep on spreading this dough with the help of your hands.
• While spreading, you may spread some dry flour on your palm.
• You will now get a flat circle bread.
• In a non-stick frying pan, heat shortening (ghee or butter or oil or vegetable oil etc.). Put this paratha on frying pan and when lower part becomes light brown turn it to other side. When you think it is cooked well take in a flat dish.
• Serve it with the fried egg.
• For garnish use sliced carrots, cucumber and rose flower which is made of tomato peel and two or three mint leaves with it.
• Enjoy this great meal at lunch or at evening meal when you think of eating something delicious and different.

ALOO PARATHA

Steps:

• 1. Dough.
• 2. Mix flour, salt ,oil and water together to make soft dough .
• 3. Knead the dough for a few minutes on a lightly greased surface to make smooth and pliable dough.
• 4. Set the dough aside and cover it with a damp cloth. Let the dough rest for at least 1hour.
• 5. Filling.
• 6. Boil 2 medium potatoes with 2 cups of water. After the water comes to a boil, reduce the heat to medium. Let the potatoes cook until they are tender.
• 7. Once tender, remove them from the water and let them cool down.
• 8. After the potatoes are cold enough to handle, peel the skin off and mash the potatoes.
• 9. Take skillet put oil let it warm than add mustard seeds,onions,turmeric powder,chopped green chili,salt fry all of them than add mashed potatoes to it .Fry it for 5 min ,garnish with chopped coriander leaves.
• 10. Making paratha.
• 11. Divide the dough and potato mixture into 6 equal parts. The potato balls should be about 1 1/2 times larger than the dough balls.
• 12. Roll the dough into 3 inch diameter circles. Place the potato balls in the center. Seal by pulling the edges of the rolled dough together to.
• 13. make a ball. Proceed to make all six balls.
• 14. Let them settle for 3 to 4 minutes before rolling them.
• 15. To make it easier to roll the balls, first roll them in dry whole-wheat flour.
• 16. Lightly press the ball on the sealed side and keep it on the topside when rolling. Roll the ball light handed in to 6-inch circles. Whenever the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides of the semi-rolled paratha.
• 17. Place the paratha over the skillet. After a few seconds you will see the.
• 18. paratha change color and puff in different places.
• 19. Then flip the paratha over. You should see some golden-brown spots on the topside. After a few seconds, spread 1 teaspoon of oil on the paratha. Again, flip the paratha and lightly press the puffed areas with a spatula.
• 20. Flip again and press with the spatula making sure the paratha is golden-brown on both sides.
• 21. Serve hot aloo parathas with chutney,sauce,raitha -- of your choice.

MIXED STUFFED PARATHA RECIPE

Steps:

• Preparation Steps for Mixed Stuffed Paratha Recipe:- 1. In one large bowl add all purpose flour, wheat flour, salt, oil and water (as per your need). 2. Mix all ingredients well and form a soft dough from it. 3. Divide this dough into 4 large sized balls. Ball size should be same. Keep them aside. 4. Now in another bowl add shredded paneer, cheese, chopped coriander leaves, chopped green chili, Chopped onion, salt, black pepper powder and chopped capsicum. 5. Mix all the ingredients well. Now also divide stuffing in 4 equal balls and keep them aside. 6. Now take one ball of dough and roll out into a 70 mm circle. 7. You can dust it with dry wheat flour to make a circle. 8. Now take one ball from stuffing and slowly arrange into the center of the rolled out circle, now with fingers collect all sides of a circle in the center and seal them by pressing with fingers only. 9. Now again sprinkle dry flour on it and slowly roll out so stuffing should not come outside. This time you make 100mm circle. 10. Heat your pan on medium flame and place this stuffed paratha. Spread oil all over the paratha and within its side also. 11. Let cook the paratha till becomes golden in color, now with the help of spatula change the side of the paratha and let it cook again from the other side. 12. Spread oil on other side also. Cook it till it becomes golden brown. 13. When it's cooked properly from both sides, bring it out on a kitchen towel to drain extra oil. 14. Finish remaining dough by repeating this process. 15. If you desire, you can top with butter and enjoy this tasty paratha with your kids.

KANDHE KI ROTI - MUMMY'S FAVOURITE ONION PARATHA

Steps:

• Knead the first nine ingredients together.
• Pinch off even-sized balls of the dough to make parathas.
• Use a rolling pin to roll out the parathas.
• Heat a griddle on the stove top.
• Cook the paratha on either side on the griddle.
• Transfer to a plate and serve hot with a cup of hot Indian chai (tea).
• Enjoy!