• Crumbled paneer         : 1/2 cup

• Kashmiri chilli pdr      : 1/4tsp

• Green chill                  : 1 small

• Garam masala             : 1/4 tsp

•  Aarmchur pdr            : 1/8 tsp

• Salt as needed

Method:

• Take wheat flour in another bowl mix with salt and add necessary water and knead it to smooth dough.  Grease with a spoon of ghee and keep aside for 20 mins.

• Take a small ball from the dough and roll it about 5 inches diameter. 

• Place a spoonful of paneer stuffing in the middle of the chappathi and start pleating bringing to centre. Press from the centre and roll it again. Otherwise spread the paneer mix and keep another chappathi over it and press it slowly.

 

 

• Repeat the process with balance dough.

• Heat a tawa and  place the chappathi cook both sides, add little ghee and press it slightly.

• Serve it with raita and pickle.

• Wheat flour                      : 2 cups

• Coriander leaves              : 1 cup

• Green chilli                      : 1 chopped

• Cumin seeds                    : 1 teaspoon

• Ginger grated                  : 1 teaspoon

• Chilli pdr                         : 1/4 teaspoon

• Salt to taste

• Oil/ghee as needed

• Ragi flour                              : 1 cup
• Cumin seeds                         : a pinch
• Onion chopped                     : 1 tbsp
• Salt to taste
• Oil                                        : 1 tsp

• Boil a cup of water and keep aside.  Mix ragi flour with chopped onion, cumin seeds, salt and add warm water little by little to make a smooth dough.  Smear little oil over it with the hand.  Keep aside.

• Heat the tawa.  Take a lemon sized ball from the dough and spread it with the hand  over the tawa. 

• When  it cooked flip it over and cook the other side also.  Drizzle little oil on both sides while cooking.  Repeat the process with the balance dough. Serve hot with the favourite side dish.

For stuffing

For the Dough

• 2  cups Wheat flour
• Salt to taste
• 1 tbsp Oil
• Ghee as required

• 1/2 Cauliflower
• 1/2 tsp Chilli pdr 
• A pinch of Cumin seeds
• 1 tbsp Oil
• Salt to taste
• 1 Green chilli
• A generous pinch of Garam masala    

                                                              

• Add  salt and required amount of water little by little  and knead to make a smooth dough. Add oil to this and knead again and keep aside. Cover with a wet cloth.
• Wash the cauliflower in hot water and grate the head of it finely.

• Heat oil in a pan, add cumin seeds when it crackle add grated cauliflower, green chilli, chilli pdr  and salt  mix well and saute it for 2 mins and finally add the garam masala and mix well. Switch off the flame.

• Take a lemon sized ball from the dough and roll out into 3 inches diameter.  
• Take a spoonful of the cauliflower stuffing and place it in the middle of the rolled chappathi.
• Pleat the sides of the paratha and join together and seal it.  Roll it gently to the size of a normal paratha,  dusting  a little flour over it to avoid sticking.
• On a hot tawa place the paratha, cook it for a minute and flip over. Cook again till small brown spots appear, smear ghee over it.  

• The Gobi paratha is ready!! Serve it hot with Yoghurt and any  pickle of your choice.

• 2 cups Atta (Wheat flour)                    
• 1 cup Drumsrick leaves                      
• 1/2 tspChilli pdr                                   
• 1/4 tspCumin seeds                              
• Salt to taste
• 2 tbsp Oil                                              

• In a bowl add wheat flour, drumstick leaves (preferably tender leaves) cumin seeds, chilli pdr and salt and mix it well.  Add water little by little to this and mix it well, add one teaspoon oil to this  and make a smooth dough and keep aside.
• Take a portion of this (approx lemon size)  and roll it to the size of a paratha. 

 

• Heat the tawa and place the paratha, when it started bubbling flip it. Light brown spots appear on the top of it, drizzle some oil over it and  flip it again to cook the other side also.  Remove it from the tawa. Repeat the process with the remaining dough. 
• Serve it hot with any side dish of your choice!!

• Wheat flour                        : 2 cups
• Chilli pdr                           : 1 tsp
• Cumin seeds                      : a pinch
• Ajwain                              : a small pinch
• Salt to taste
• Tomato                             : 3nos
• Turmeric pdr                    : a pinch

• Chop tomatoes roughly and grind it to a puree, keep aside.
• Take  wheat flour  in a bowl, add cumin seeds, chilli pdr, turmeric pdr, ajwain and salt. Mix well. 
• Add tomato puree to this and knead it to make a dough ( If necessary you can add little water).
• Keep it covered for 15 mins.

Divide the dough into lemon sized balls. Take one ball and roll it into a 4" size paratha.  Heat a tawa and place the chappathi on it.

•  Cook the chappathi until light brown spots appear on both sides.  Remove from tawa. Repeat the process with the remaining dough. 
• Serve it hot with yoghurt and pickle or any side dish of your choice.

• Radish                        : 1 medium
• Wheat flour                : 2 cups
• Chilli pdr                   : 1/2 tsp
• Cumin seeds              : a pinch
• Salt to taste
• Water as required

• Grate the radish and keep aside for 10 mins.  After 10 mins squeeze the radish to remove the water.
• Take the wheat flour in a bowl and add salt, cumin seeds, squeezed radish and chilli pdr. Mix it well and add water  little by little to make a stiff dough.

• Divide the dough into lemon sized balls. Take a ball and roll it into the size of a paratha. 
• Heat a tawa and place the paratha on it when small bubbles form smear  ghee or oil over it, Fry both sides of the paratha till small brown spots appear  and remove from fire. Repeat the process with the remaining dough. 
• Serve it hot with curd and pickle.

For dough:

Wheat flour                        : 2 cups

Salt to taste

Oil                                      :2tsp

Water as needed

For the stuffing:

Shredded cabbage             : 2 cups

Green chillies                    : 2no

Cumin seeds                     : 1/2 tsp

Garam masala pdr             : 1/2 tsp

Salt as required                 

Oil                                     : 1 tsp

Coriander leaves chopped : 1 tbsp

In a bowl mix wheat flour salt and oil together and add water as required  to make a soft dough.  Cover it and let it rest for 20 mins.

Heat oil in a pan add cumin seeds, let it pop add chopped green chillies stir it and add  the grated cabbage and salt,  saute it till the cabbage is soft and the moisture got absorbed, add the garam masala mix it and switch off the flame. Add the chopped coriander leaves.

Divide the dough into big lemon sized balls. Take one ball and roll it up to a small round shaped paratha. Place one tbsp of the cabbage mixture and fold it like a sac.

Flatten it and roll it into the size of usual paratha.

Wheat flour                           : 2 cups 

Corn                                      : 1no

Salt to taste

Chilli pdr                              : 1 tsp

Cumin seeds                         : a pinch

Coriander leaves chopped    : 1 tsp

Oil required amt

Grate the corn to remove  kernels from the corn. 

Take wheat flour in a flat bowl, add chilli pdr, cumin seeds, salt and the corn kernels to this and add required amt of water to this slowly and make it into a stiff dough. Keep it closed for 10 mins.

Divide the dough into  big lemon sized balls and roll out into a 4 or 5 inch round paratha. 

Apply little oil with a spoon over it and fold it into half. 

Spread some oil over it  and fold again into a triangle. 

Then roll it again to make a normal size paratha. Make all the balls like this.

Heat a tawa and  place the paratha over it. When it puffs up flip it over and cook the other side also. 

 

Small brown spots will appear  now and smear a little oil over it and cook both sides evenly. 

Cook all the other parathas like this and serve it hot with yoghurt or pickle or any side dish as per your wish. 

Wheat flour                     : 2 cups

Salt to taste

Water as needed

Chilli pdr                        : 1/2 tsp

Cumin seeds                   : a pinch

Oil                                   : 2 tbsp

Carrot grated                  : 1 cup

Green chillies                 : 2 nos

Coriander leaves            : 1 tbsp chopped

Oil                                  : 1 tsp

Mix wheat flour with salt and add water slowly to make a soft dough and keep aside.

Heat  oil in a kadai saute grated carrot, chopped green chillies and chopped coriander leaves together for 2 or 3 mins.

Knead the chappathi dough once more and divide it into lemon sized balls. 

Roll it into small sized chappathi and keep one spoon of the sauteed  carrot mixture on it. Close it and roll it again to a normal chappathi.

Heat the tawa and cook the chappathi till brown spots appear on both sides. Drizzle little il on both sides. Tasty carrot paratha is ready!!

 

Wheat flour                     : 2 cups

Palak or spinach             : 1/2 bunch

Cumin seeds                   : 1/8 tsp

Salt to taste

Chilli pdr                        : 1/4 tsp

Oil                                  : 2 tbsp

Wash the palak leaves and blanch (put it in boiling water for 30 seconds and take out the leaves and put it in cold water for a minute) it. Drain it and make it a puree in a blender.

Take a wide bowl,  add wheat flour, salt, cumin seeds, chilli pdr  and the palak puree to it  and mix well with the hand. Add enough water to make smooth dough. Smear some oil in your hand and knead it well.

The dough is ready.

Make small balls out of it and roll it into a chappathi.

Heat a tawa  put the roti on it when bubbles appear flip it over and cook it , drizzle some oil on both sides.  Remove it from fire when brown spots appear.  Serve it hot with any side dish of your choice!

Wheat flour              : 2 cups

Red chilli pdr           : 1/4 tsp

Cumin seeds            : a pinch

Salt to taste

Oil                           : 2 tbsp

Stuffing

Broccoli                   : 1

Onion                       : 1 

Chilli pdr                  : 1/2 tsp

Cumin seeds             : 1/4 tsp

Garam masala          : 1/8 tsp

Turmeric pdr            : 1/8 tsp

Oil                            : 1 tbsp

Salt to taste

Mix wheat flour,salt, chilli pdr and cumin seeds together. Add required amount of water little by little to this and knead it to a smooth dough, and keep aside.

Cut the broccoli into florets, remove the thick stems and  grate them finely using a food processor or a blender. 

Chop onion finely. Heat oil in a kadai add cumin seeds, let it crackle. Then add finely chopped onion and saute well. Add the grated  broccoli,  chilli pdr  and garam masala pdr and salt to this and sprinkle little water to this, mix well.

 Close it for a few seconds and cook. Open the lid and stir it,  switch off the stove. The stuffing is ready!

Dust the surface and roll the chappathi dough about 3 to 4 inches.



Place one tablespoonful of the stuffing and close the roti from all sides like a sac. Seal it and flip it, flatten slightly and roll it again  gently,  to a normal roti size.




Heat the tawa and place the roti on it, when it cooks one side flip it and drizzle with little oil on both sides, remove it from fire when brown spots appear on both sides.
Repeat the process with the remaining dough, serve hot with yoghurt and any pickle of your choice!!

Whole wheat flour           : 2 cups

Salt  to taste

Mix wheat flour and salt together. Add water little by little to make a smooth dough. Take a big lemon sized ball and flatten it slightly. Dust it with little flour and roll it with a rolling pin for about four inches.

Then apply some ghee over it, fold one half over the other, add some more ghee over it. Then again fold it, now it look like a folded triangle.

Roll the folded triangle into a thin chappathi.  Heat the tawa and it should be medium hot. Place the paratha over the tawa. When it starts puffing up flip it over to cook the other side.  Small brown spot will appear now, apply ghee over this and flip again to cook both sides evenly. 

Variation:  Instead of folding it into a triangle we can fold it from both sides and again fold it again in a square shape.

Then roll it again to make a square chappathi ...  Cook it applying a little oil over it..Both same,  only the shape is different!