Cabbage thepla

Ingredients:

1. Ghee or Butter

For the dough :

cabbage grated to fine pieces

1. Cabbage grated to very fine pieces-  1Cup
2. Ginger cut into small square pieces- 1 tsp
3. Wheat Flour- 3 Cups
4. Garlic  chopped- 1 tsp
5. Jeera powder- 1 tsp
6. Turmeric powder- 1 tsp
7. Chilly Powder- 1 tbsp
8. Green Chilly- 2 Nos
9. Coriander leaves finely chopped- 2 tbsp
10. Salt - as required
11. Oil - 2 tbsp

How to Cook :

1. Prepare the dough by mixing all the ingredients for the dough . Make sure you add water step by step and keep on kneading the dough to get a smooth dough. 
2. Close the dough with damp cloth for 1 hour.
3. After 1 hour knead the dough again
4. Divide the dough into small lemon sized balls.
5. Roll out the dough like we do for chapapthis..
6. Apply ghee or butter on both sdes.
7. Heat the pan and cook both the sides of the rolled out chappathis.
8. Switch off the flame when the sides starts turning brown.

Cauliflower Paratha ( Gobi Paratha )

Ingredients for the filling :

1. Cauliflower florets grated -3 Cups
2. Cumin Powder- 1 tbsp
3. Ginger-garlic paste- 1 tbsp
4. Garam Masala- 1 1/2 tsp
5. Turmeric Powder - 1/4 tsp
6. Chilly Powder - 1/2  tsp
7. Green chilly chopped- 1 No
8. Coriander leaves- 3 tbsp finely chopped
9. Oil /Ghee as required 

Ingredients for the dough

1. Wheat Flour - 2 Cups
2. Water- as required to make a smooth dough
3. Salt - as per taste
4. Oil - 1 tbsp or as required.

How to Cook : 

1. Clean the cauliflower well and keep it in luke warm water with salt for half an hour.
2. After half an hour grate the cauliflower florets.Keep this aside.
3. Pour oil in a hot pan , add ginger garlic paste, green chilly chopped , salt and saute for 1 minute
4. Add the grated florets , jeera powder , garam masala, chilly powder and saute for 2 minutes.
5. Close the pan , cook for 10 minutes.
6. After 10 minutes ,add chopped coriander leaves , fry for 1 minute till it becomes dry.
7. Set aside the filling.
8. Prepare the dough by mixing all the ingredients for the dough.Make sure the dough becomes soft.
9. Cover the dough with a damp cloth , set aside for half and hour .
10. After 30 minutes, knead  the dough well.
11. Divide the dough into equal sized  balls.
12. Roll out each ball into a thin round shape like we do for chappathis.
13. Place the filling on one half of the rolled out dough..
14. Fold the rolled out dough from other side.Press it at the edges.
15. Gently press it , brush little flour on both the sides and  slighty roll out the dough .( Refer Note )
16. .Cook both sides well.Before cooking apply ghee on both sides .Cook till it turn brown.

Note :Please check my carrot paratha for checking how exactly the balls are rolled out, how the filling is placed in the dough and cooked.

Beetroot paratha

Ingredients for the filling :

1. BeetRoot - 1 No
2. Cumin Powder 1 tsp
3. Ginger-garlic paste- 1 tbsp
4. Garam Masala- 1 1/2 tsp
5. Turmeric Powder - 1/4 tsp
6. Chilly Powder - 1/4  tsp
7. Coriander leaves- 3 tbsp finely chopped
8. Oil /Ghee as required 

Ingredients for the dough

1. Wheat Flour - 2 Cups
2. Water- as required to make a smooth dough
3. Salt - as per taste
4. Oil - 1 tbsp or as required.

How to Cook : 

1. Grate the beetroot to thin pieces .
2. Pour oil in a hot pan , add gingergarlic paste and saute for 1 minute , add jeera powder , garam masala, chilly powder and saute for 2 minute.
3. Add the grated beetroot ,saute it and close the pan , cook for 10 minutes.
4. After 10 minutes ,add chopped coriander leaves , fry for 1 minute till it becomes dry.
5. Set aside the filling.
6. Prepare the dough by mixing all the ingredients for the dough.Make sure the dough becomes soft.
7. Cover the dough with a damp cloth , set aside for half and hour .
8. After 30 minutes, knead  the dough well.
9. Divide the dough into equal sized  balls.
10. Roll out each ball into a thin round shape like we do for chappathis.
11. Place the filling on one half of the rolled out dough..
12. Fold the rolled out dough from other side.Press it at the edges.
13. Gently press it and slighty roll out the dough .( Refer Note )
14. .Cook both sides well.Before cooking apply ghee on both sides .Cook till it turn brown.

Note :Please check my carrot paratha for checking how exactly the balls are rolled out, how the filling is placed in the dough and cooked.

Carrot Paratha

I love the parathas. I am trying different kinds of parathas now. Sometimes it is difficult for me to roll out the parathas with the filling.So this time i made it different.I first rolled out the dough just like we make for chappathi .Then i spread the filling on one half , just folded it . Again pressed and rolled out a little and it came out well. The best part is the filling didnot comeout much .

Thanks to Lekshmichechi for this wonderful recipe.

Ingredients for the filling :

1. Carrots- 3 No
2. Cumin Powder- 1 tsp
3. Ginger-garlic paste- 1 tbsp- 
4. Garam Masala- 1tsp
5. Coriander leaves- 3 tbsp finely chopped
6. Oil /Ghee as required

Ingredients for the dough

1. Wheat Flour - 2 Cups
2. Water- as required to make a smooth dough
3. Salt - as per taste
4. Oil - 1 tbsp or as required.

How to Cook : .

Picture 1

1. Clean the carrots and grate the carrot well. ( or cut the carrots into small pieces and grind it in a mixie.) Make sure it is grinded well but should not become a paste )
2. Pour oil in a hot pan , add gingergarlic paste and saute for 1 minute , add jeera powder saute for 1 minute.
3. Add the grated carrot , garam masala and cook well.
4. Set aside the filling.(Refer picture 1)
5. Prepare the dough by mixing all the ingredients for the dough.Make sure the dough becomes soft.
6. Cover the dough with a damp cloth , set aside for half and hour .
7. After 30 minutes, knead  the dough well.
8. Divide the dough into equal sized  balls.
9. Roll out each ball into a thin round shape like we do for chappathis.

11. Place the filling on one half of the rolled out dough..

12 . Fold the rolled out dough from other side.Press it at the edges.

13.Gently press it and slighty roll out the dough .

14.Cook both sides well.Before cooking apply ghee on both sides .Cook till it turn brown.

Aloo paratha

Ingredients for the filling :

1. Potatoes- 4 No
2. Onion- 1 big finely chopped
3. Cumin Powder- 1 tsp
4. Green Chilly- 2 Nos finely chopped
5. Ginger- 1 tbsp finely chopped
6. Garlic- 1 tbsp finely chopped
7. Garam Masala- 1/2 tsp
8. Chilly Powder-1 tsp
9. Turmeric powder- 1 tsp
10. Coriander leaves- 3 tbsp finely chopped
11. Oil as required

Ingredients for the dough

1. Wheat Flour - 2 Cups
2. Water- as required to make a smooth dough
3. Salt - as per taste
4. Oil - 1 tbsp or as required.

How to Cook

Picture 1

1. Pressure cook the potatoes to 4 whistles.
2. Peel off the skin and mash the potatoes , Keep it aside.
3. Pour oil in a hot pan , add chopped onion and cook till it turn translucent.
4. Add the masalas and cook for 1 minute.
5. Add the mashed potatoes, chopped coriander , green chilly , garlic , ginger , salt and mix it well .Switch off the flame. ( please note not to add water in the filling)REFER Picture 1 
6. Prepare the dough by mixing all the ingredients for the dough.Make sure the dough becomes soft.
7. Cover the dough with a damp cloth , set aside for half and hour .
8. After 30 minutes, knead  the dough well.
9. Divide the dough into small lemon sized balls.
10. Roll out each ball into puri size .
11. Place the filling into the rolled out dough. Close the dough from all sides.
12. Gently press the dough , apply flour on both sides and gently roll into a paratha sized rounds.
13. Transfer to cooking pan and cook both the sides till it turn light brown. Make sure both the sides are cooked well

Butter Naan

Ingredients

1. Maida (All purpose flour) - 250 gm
2. Low fat yogurt - 2 tbsp
3. Warm milk - 2 tbsp
4. Oil - 2 tbsp
5. Yeast - 1 tsp
6. Powdered sugar - 1 tbsp
7. Baking soda - 1/2 tsp
8. Salt - 1/2 tsp

 How to Cook

1. Dissolve yeast in Luke warm milk and cover it with a damp cloth and wait until bubbles start to appear .
2. Mix maida, baking soda ,salt and sugar.
3. Mix the curd, yeast and veg oil to the above dry mix.
4. Knead it well until you get a very soft dough.  ( Refer Picture A)
5. It will be very sticky initially but by continuous kneading and by adding very little flour it will become non sticky. Do not add more flour because naan will become hard. ( Refer Picture A)
6. Make 4 slits on the dough  as shown. ( Refer Picture A)
7. Keep the dough covered with a damp cloth for 4 hours .After 4 hours  the dough will double in volume. ( Refer Picture A-  third picture)


PICTURE A

9. Make lemon sized balls out of the dough and flatten it to get a 3" round shape. Stretch the flattened dough as shown in picture B from both sides.

NOTE  : Before making balls , apply some oil in the  hands and then make the balls as the dough would have become sticky after it got expanded. Do not make it too thin. ( Refer Picture B)
PICTURE B

10. Apply little butter on the nonstick pan .Heat an iron griddle on the stove and transfer the naan onto the griddle. ( Refer Picture C)
11. Wait until it starts to bubble on the top side. Cook the other side in flame and add butter.( Refer Picture C)


PICTURE C

TIP  : In step 11 , either  we can use Grill to cook Naan on direct flame. 
If you don't have one , cook on top of non stick pan  , but make sure you put on high flame at first  then adjust the flame to get the naan cooked.

Batoora

Ingredients 

1. All Purpose flour (Maida)  - 1 Cup
2. Curd - 2 tbsp
3. Water - as requried
4. Yeast - 1 tsp
5. Salt to Taste
6. Oil to fry

    How to Cook

1. Mix the  yeast  with 1/4 cup of  luke warm  water and cover with wet cloth. Wait until the bubbles  start to appear.
2. Mix maida, curd,yeast ,salt with required amount of water enough to get a  nonsticky dough.
3. Set it and keep it closed for 6 to 8 hours.
4. After 6 to 8 hours , dough will be ready .  Make small lemon sized balls and roll out into 3" rounds on an oiled board.
5. Pour oil into a pan and shallow fry the batooras .
6. Serve  hot with Channa Masala.

TIP  : The addition of Yeast is optional. Addition of 1 tbsp of milk while preparing the dough makes it more soft.