Showing posts with label stuffed naan. Show all posts
Showing posts with label stuffed naan. Show all posts

Thursday, July 7, 2011

Exciting Lentils (dal parantha- Indian flat bread stuffed with lentils)

I was in mood for something special- not the same old boring dal and roti or dal and rice. So I am raking my brain and in hunt for something sizzling! I was surfing TV when I landed up on this cookery show where they made some spicy dal. Then suddenly it dawned on me, why not make the dal interesting by filling it in a roti and making dal parantha?? So, I took time to make some lovely paranthas- come, join me for a bite- won't ya??

What goes in?

For the filling-

1 cup Chana dal- soak it for an hour or two in water.
1/2 tsp Cumin seeds
1 green chilli finely chopped
1 tsp Garlic and ginger paste
1/2 tsp Garam masala
1/2 tsp Coriander powder
1/4 tsp red chilli powder
salt according to taste

Other minor ingredients required for filling- 1 onion chopped, 1/4 cup chopped coriander leaves.

For the base-

wheat flour


  1. Knead the flour with salt and water to a smooth dough (add oil towards the end to make it silky). Set it aside (I used about 11/2 cups of flour, you can use as per your requirement).
  2. In a pressure cooker, heat oil and add cumin seeds. As the seeds begin to sputter add garlic-ginger paste, green chilli pieces. Cook for few seconds on a low flame.
  3. Add garam masala, coriander powder, red chilli powder and salt.
  4. Rinse the lentils thoroughly in water and add them to the above cooking spices.
  5. Add around one cup of water and pressure cook the lentils till they are soft and have absorbed all the water.
  6. Once the lentils are soft and well cooked, gently smash them with a spoon.
  7. Add the chopped onions and coriander leaves to the cooked lentils, mix them thoroughly and ensure it is a dry mixture and not sticky- our filling is ready!
  8. Now, take a small ball of dough and flatten it with a rolling pin.
  9. Add around 1 tbsp of filling in middle and fold it to a pouch (with filling in middle).
  10. Flatten this pouch on a lightly floured surface to a medium sized round shape.
  11. Cook the roti (both sides) on a frying pan with sufficient oil.
  12. Serve hot with mango pickle and raita! Enjoy-

Wednesday, February 9, 2011

Messy & tasty affair...My Zuchinni paranthas/Indian flat bread/roti!

Oh my, I have to blog about my messy kitchen- Yesterday, I tried my hand with something new and the dish was fantastic, came out really good- but the mess I created took double my cooking time. Before creating anything new, I worry about what kind of mess it will create in my cute lil' kitchen. LOL! I know, people worry about the process of creating a new dish and I worry about how long will it take me to clean. I have shades of Monica geller in me (remember the character from Friends serial???)- which means I have this compulsive disorder to clean up immediately or my mind simply preys on the mess. It is a simple parantha or stuffed Indian flat bread dish- trick is the stuffing - once you get it correct then life is simple. I have never tried out zucchini filling and yesterday was my first time. It is a watery veggie and you have to literally squeeze it dry and use it for filling- You grate the zucchini, mix it with salt, squeeze the water from it and mix it with spices for a sumptuous filling. Sounds fun eh? Trust me, it tastes wonderful in a parantha! Worth all my effort :)


For filling-

1 zucchini (grated)
1 tsp salt
1 tsp cumin powder (fry cumin seeds in a pan without oil and then grind it)
Powdered dry kasoori methi leaves (fenugreek leaves)
1 green chilli chopped finely
coriander leaves (about a handful) chopped finely
1 onion chopped finely

For the base

1 cup wheat flour
water to mix
1 tsp oil 
1/2 tsp salt


Knead the flour with salt & water to a smooth dough (add oil towards the end).  Set it aside. For the filling, grate zucchini and mix salt. With your hands make a ball and squeeze out the water from zucchini. It should be dry with no trace of water. Once the water is squeezed out put it in a dry mixing bowl and mix onions, green chillies, coriander leaves and rest of the spices mentioned above (cumin powder, fenugreek leaves). Toss it well and ensure it is a dry mixture and not soggy. Some people tend to saute zucchini with onions before mixing it with spices but I tend to use it raw. If you get the filling right, rest is easy. Take a small ball of dough and flatten it with a rolling pin. Add around 1 tbsp of filling in middle and fold it to a pouch (with filling in middle). Flatten this pouch on a lightly floured surface to a medium sized round shape. Fry it to golden brown on both sides and serve hot with mango chutney/pickle!

Sunday, October 31, 2010

cottage cheese and onion stuffed roti!

Gloomy sunday afternoon always demands spicy food! Cottage cheese, onions, spices stuffed in a flat bread and fried to golden brown- top this with spicy pickle and yoghurt on the side. Now that's what I call a belly filling dish :)

Ingredients (for stuffing)

1 cup grated cottage cheese
1 onion chopped finely
coriander leaves chopped finely
2 green chillies (chopped)
salt (according to taste)
garam masala (1/2 tsp)
coriander powder (1/4 tsp)
Kasoori methi leaves (1 tsp)- fenugreek leaves
2 garlic cloves (chopped finely)

Ingredients (for the base)

Wheat flour (11/2 cup)


Knead the flour to a smooth dough with the help of water and set it aside. In a bowl mix all the stuffing ingredients with a liberal dose of oil. Take a ball of dough and flatten it to a small circle. Add the filling in the middle and fold the sides to make it into a small pouch. Flatten this small pouch to a medium sized circle. Fry this in a pan to golden brown on both sides. Serve with yoghurt and pickle. Enjoy!

Sunday, August 1, 2010

Stuffed spinach roti!

The dark clouds threatened rain and my stomach was rumbling with hunger pangs- Me gazing the pitter patter of rain drops thought- why not cook something different and spicy? I did not have much time as my television enticed me to the usual drama...I tried out this stuffed spinach roti and took me flat 30 minutes to make them. Rushed to my favorite couch and enjoyed my usual dose of drama junk with piping hot roti's and pickle-


Wheat flour, spinach, salt for the base
Crumpled tofu/cottage cheese(paneer), finely chopped onions, crushed and chopped garlic, dash of pepper, chopped green chillies, garam masala/curry powder, salt according to taste for the filling.


The spinach has to be washed and boiled in water till they soften. Grind it to a fine paste. In a big bowl mix wheat flour (2 cups), spinach paste (about 1 cup) and salt till they become a smooth dough- the trick is avoid mixing water to make the dough. With the help of spinach paste knead the wheat flour to a smooth dough (if need be use oil to knead the dough).

For the stuffing- In a bowl mix the crumpled tofu/paneer, chopped onions, garlic, chillies, pepper and spices. I used the garam masala to bring in some flavor (you can choose to omit the spices). 
You can add in your own creativity for the filling like ginger, chopped corriander leaves, mashed potatoes...

Cooking- Take a small ball of dough in your fist and flatten it with a rolling pin. Take about two spoons of filling and place it in middle of the flattened dough. Fold the sides with the filling in middle so that it appears as a small pouch.  


Flatten this pouch again with the rolling pin using a bit of flour so that it does not stick to the surface. Cook this roti in a shallow frying pan with oil till they become golden brown on both sides. Enjoy it with yoghurt and pickle!

Monday, June 21, 2010

Pyaz dhaniya wala parantha

Parantha or stuffed roti is a great delicacy and you can make so many interesting varieties out of it- I have seen my friend stuffing bizarre things/left overs and let me tell you there is no hard and fast rule for making paranthas! I once made a noodles parantha- stuffed some left over maggi noodles and it came out really well- here is a simple one with basic ingredients and tastes divine with pickle and yoghurt. The most common parantha everyone makes is with boiled potatoes. However, if you fancy something quick and different try out this Pyaz dhania parantha-

Ingredients for the stuffing- Two big oninons (finely chopped), Corriander leaves (finely chopped), green chillies (finely chopped), garam masala, chilli flakes (optional), salt and oil to mix(optional)- 


The stuffing is pretty simple- Mix the chopped onions, green chillies, corriander leaves, garam masala, salt and chilli flakes in a bowl (add a bit of oil to mix it- entirely optional). Before you get the filling ready, prepare the dough (wheat powder/atta). Mix wheat powder in water and knead it to a smooth dough. Take a small ball of wheat dough and flatten it with a rolling pin- take a sizable amount of the filling and place it in the middle of the flattened dough. Fold the sides with the filling in middle so that it appears as a small pouch- now flatten this small pouch with the rolling pin (use a bit of wheat powder on the surface before you roll so that it doesn't stick).


Now put it on a hot frying pan and fry both sides till golden brown- Use butter/ghee for frying paranthas as this lends an inherent taste to the dish- Now top it with pickle/sauce to enjoy a fine evening by the television!



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