Paratha Recipes: If you too are bored with the same breakfast every day, then try some spicy and new flavored parathas this time. You will get the taste of ragi, sattu, paneer and rice stuffing in these recipes included in Grihalakshmi's Super Chef Contest. To make something different for breakfast, definitely try these parathas at home.
Swati's Ragi Navratna Paratha
If you want to try something healthy and tasty for breakfast, then you can make Swati's Ragi Navratna Paratha.
Material
- 1 cup ragi flour
- ½ cup wheat flour
- salt as per taste
- 1 teaspoon oil
For stuffing:
- banana
- ½ cup carrots, finely chopped
- ½ cup capsicum, finely chopped
- ¼ cup peas
- ¼ cup sweet corn
- ½ cup cheese, grated
- 1 small onion, finely chopped
- 1 green chilli, finely chopped
- 1 teaspoon ginger, grated
- ½ tsp red chilli powder
- ½ tsp garam masala
- ½ tsp chaat masala
- salt as per taste
- 1 teaspoon oil
Method
- First of all, add salt and some oil to ragi and wheat flour. With the help of water, knead a soft dough and keep it covered for 10-15 minutes.
- Peel the banana and mash it. Heat some oil in a pan and add mashed banana.
- Add salt, red chilli powder, garam masala and chaat masala, mix well and cook for a few minutes. Keep the prepared banana stuffing aside.
- Now take the dough ball, roll it lightly and put it on the hot pan. After lightly roasting one side of the paratha, spread the prepared banana stuffing on it. Add finely chopped carrots, capsicum, peas, corn and cheese over it.
- Turn the paratha, apply oil or ghee on both sides and cook until it turns golden. Serve hot Ragi Navratna Paratha with curd or green chutney.
Meera Parihar's Sattu Masala Crispy Paratha
Sattu paratha is very much liked in Purvanchal. Its stuffing prepared with mustard oil, pickle spices and sattu gives a special taste to the paratha.
Material
flourOfFor: :
- 2 cups wheat flour
- salt as per taste
- water as per need
stuffingOfFor: :
- 1 cup sattu
- 2 teaspoons mustard oil
- ½ tsp celery
- 1 teaspoon lemon juice
- 1 green chilli, finely chopped
- 1 teaspoon ginger, grated
- green coriander
- 1 tbsp mango or red chilli pickle masala
- a pinch of asafoetida
- salt as per taste
Method
- First of all, knead soft dough by adding salt and water to wheat flour and keep it covered for some time.
- Take Sattu in a vessel and add mustard oil, celery, lemon juice, green chilli, ginger, green coriander, pickle masala, asafoetida and salt.
- Mix everything well with hands. If the stuffing seems too dry, you can sprinkle some water or curd.
- Now take the dough ball and shape it like a bowl and fill it with about 2 tablespoons of sattu stuffing and close it.
- Roll it out gently and apply dry flour as required.
- Put the paratha on hot pan and apply ghee on both the sides and cook till it becomes golden and crispy.
- While baking, press lightly with a spoon, this will open the layers of paratha and it will become more crispy.
- Serve it with curd, mango pickle, buttermilk potatoes and coriander-mint chutney.
Mukti Sahay's Onion Paneer Lachcha Paratha
Lachha Paratha with spicy stuffing of onion and cheese is a good option to make something different and filling for breakfast.
Material
- 2 cups wheat flour
- salt as per taste
- water as per need
- 1 large onion, finely chopped
- 1 cup cheese, grated
- 1 green chilli, finely chopped
- ½ tsp red chilli powder
- ½ tsp garam masala
- ½ tsp chaat masala
- ½ tsp celery
- green coriander
- Ghee as per requirement
Method
- First of all, add salt and water to wheat flour and knead a soft dough and keep it covered for 15-20 minutes.
- In a vessel, add finely chopped onion, grated cheese, green chilli, red chilli, garam masala, chaat masala, celery, green coriander and salt and mix.
- Now take the dough and roll it into a thin roti and apply some ghee on it.
- Spread the prepared onion-cheese stuffing on the roti and fold it to give it a waxy shape.
- Now roll it gently and put it on a hot pan.
- Apply ghee on both sides and bake the paratha until it becomes golden and crisp.
- Serve hot Onion Paneer Lachha Paratha with curd, pickle or chutney.
Archana Bardeja's Rice Stuffing Paratha
If you have leftover rice, you can prepare this Rice Stuffing Paratha by Archana Bardeja.
Material
- 2 cups wheat flour
- ½ teaspoon salt
- 1 teaspoon oil
- water as per need
ricestuffingOfFor: :
- 1cupripehappenedRice
- 1 small onion, finely chopped
- 1 green chilli, finely chopped
- ½ tsp cumin
- 1 teaspoon ginger, finely chopped
- ¼ teaspoon turmeric
- ½ tsp coriander powder
- ½ tsp red chilli powder
- ½ tsp dry mango powder
- ¼ teaspoon garam masala
- green coriander
- salt as per taste
- 2 teaspoon oil
- ghee for baking
Method
- First of all, add salt and oil to wheat flour and knead a soft dough with the help of water. Keep it covered for 15-20 minutes.
- Take cooked rice in a vessel and add finely chopped onion, ginger, green chilli, turmeric, coriander powder, red chilli powder, dry mango powder, garam masala, salt and green coriander.
- Mix everything well with the rice, so that the spices mix well in the rice.
- Now take the dough and roll it into a small roti and place the prepared rice stuffing in the middle.
- Close the edges and roll the paratha gently.
- Put the paratha on hot pan and apply ghee on both the sides and cook till it becomes golden and crisp.
- Serve hot Rice Stuffing Paratha with curd, pickle or chutney.
FAQ
How to make Ragi Navratna Paratha?
Paratha is made by preparing soft dough from ragi and wheat flour and filling it with spicy stuffing of carrots, capsicum, peas, corn and paneer.
How to make Sattu Paratha crispy?
Bake the paratha on medium flame by applying ghee and press it lightly with a spoon while baking. Due to this, the layers of paratha get cooked well and it becomes more crispy.
How to prepare Rice Stuffing Paratha?
Prepare stuffing by mixing onion, green chilli, ginger, spices, dry mango powder and green coriander in cooked rice. Fill it in the dough, roll the paratha and apply ghee and bake it on the pan.
How to make Onion Paneer Lachcha Paratha?
Roll wheat flour roti and spread spicy onion-cheese stuffing on it. Fold it and give it a waxed shape, then roll it out and bake it on a pan with ghee until it becomes golden and crisp.
Also Read: Make these traditional Bengali dishes to offer to Maa Durga