Gobi Paneer Paratha

                  Gobi Paneer Paratha, a whole wheat bread stuffed with fresh cauliflower and paneer mixed with aromatic spices. These parathas are really simple and are great as a quick and tasty meal. They serve as a complete meal by itself or can be paired with any simple curry that you like.
                  One can make it with little or no oil, thus making it healthy low-calorie meal. So lets get to the recipe. I hope you like it.

Ingredients:

• 2 cups wheat flour
• 2 tsp Oil
• Salt to taste
• 1 cup grated Gobi (Cauliflower)
• 1 cup grated Paneer (Indian Cottage Cheese)
• 1/4 cup finely chopped Cilantro
• 1/4 cup finely chopped Onion
• 1/4 cup finely chopped Bell Pepper
• 2 tsp Chili-Ginger-Garlic paste
• 1 tsp Cumin seeds
• Oil

Instructions:

• Sieve the flour
• Add 2 tsp oil and salt and mix it well. 
• Add enough water and make a semi-soft dough. 
• Knead the dough properly. Cover it and keep aside.
• Now take a big bowl, add the cauliflower and paneer to it and mix it well.
• Add onions, bell pepper and cilantro to the bowl.
• Then add the spices and mix it well.

• Now, knead the dough and divide into smaller portions.
• Roll out each portion of the dough into a small round with the help of flour.
• Put 2 tablespoons of the stuffing in the center.

• Fold towards the center from all 4 sides and press to seal.

• Gently roll it again in round.
• Put the paratha on hot tava (or skillet), cook for a minute or two and turn once.
• After 1 minute, add a little oil/butter around the edges, turn again and fry the other side. 
• When brown patches appear on both sides, the paratha is ready.
• Serve hot with Cilantro chutney, ketchup and/or yogurt.

Tips: 

• You can add any of your favorite vegetables to the stuffing.
• Make sure the stuffing is not too soft. It shouldn't have any water content in it.
• It can be made without oil or butter too.

Green Paratha

                    Green Paratha (Indian bread) gets it name from the deep green color and all the green ingredients it has. This paratha is very different from the other stuffed parathas. It is a great way to eat all the green leafy vegetables for everyone to enjoy, even those who don't like the greens. The mint gives it a refreshing flavor that you cannot miss.

Ingredients:

• 3 cups Wheat flour
• 2 cups Spinach leaves
• 1 cup Fenugreek leaves
• 1 cup Cilantro 
• 0.5 cup Mint leaves
• 4 Garlic cloves
• 3 tbsp Chili-Ginger Paste
• 1 tsp Black Pepper
• 2 tsp Cumin Powder
• Salt to taste
• Oil

Instructions:

• Wash all the green leaves properly.
• In a blender, mix all the green leaves and garlic and grind it to a smooth paste. If needed, add very little water. I prefer to do it without water

• Sieve the flour
• Add 2 tsp Oil, salt, chili-ginger paste, cumin powder, black pepper to the flour and mix it well

• Now, add the puree slowly and knead it into a semi-soft dough
• Add more flour, if the dough is too soft
• Knead the dough properly.

• Divide into smaller portions
• Roll out each portion of the dough into a small round with the help of flour.

• Place the Paratha on a hot tava (or skillet), cook for a minute or two and turn once.
• After 1 minute, spread little oil on the Paratha , turn again and repeat on the other side.
• When brown patches appear on both sides, the Paratha is ready.

• Serve hot with any Cilantro Chutney or Tomato Ketchup or any dipping sauce of your choice.

Methi Thepla

              Thepla is a type of whole wheat Indian bread that is very popular in Gujarat, the western state of India. Thepla is an inherent part of Gujarati meals, and the preferred snack while travelling or for picnics. There are many variations to it, for example, add Methi (Fenugreek Leaves) to make Methi Thepla or add Dudhi (Bottle Gourd) to make Dudhi Thepla.

Here is my favorite variation, made with Methi and Garlic.

Ingredients:

• 3 cups Wheat Flour
• 1 cup finely Chopped Fenugreek Leaves
• 2 tbsp Chilli-Garlic Paste
• 1/2 tsp Turmeric Powder
• 1/2 tsp Cumin Seeds
• Oil
• Salt according to taste
• Water

Instructions:

• Sieve the wheat flour.
• Add the fenugreek leaves, chilli garlic paste, turmeric powder and cumin seeds to the flour
• Add salt and 1 tsp oil and mix well. 

• Add enough water and make the semi-soft dough.

• Knead the dough and divide into smaller portions.
• Roll out each portion of the dough into a small round with the help of flour.

• Put the thepla on hot tava (or skillet), cook for a minute or two and turn once.
• After 1 minute, spread little oil on the thepla, turn again and repeat on the other side.

• When brown patches appear on both sides, the thepla is ready.
• Serve hot with any curry or can simply enjoy with yogurt or pickle.

Vegetable Stuffed Paratha

          Whole wheat bread stuffed with variety of vegetables, spiced up with green chillies, cilantro, makes this Paratha healthy and delicious. This is a full meal in itself. 

The best part is it makes a great lunch box as well. It remains soft even when you reheat in microwave.

So here's its quick recipe:

Ingredients:
For the Dough:
    Wheat Flour
    Water
    Salt
    2 tbsp Oil

For the Stuffing:
    Boiled Mashed Potatoes
    Finely chopped Onions
    Finely chopped Garlic
    Chopped Bell Peppers (Can use colored bell peppers as well)
    Finely chopped Cilantro
    Chopped Carrots
    Blanched Green Peas
    Blanched and Chopped Spinach
    Salt
    Ginger Chilli Paste
    Garam Masala
    2 tbsp Oil
    Cumin Seeds

Recipe:
For the Dough:

• Sieve the wheat flour.
• Add salt and oil and mix well. Add enough water and make a semi-soft dough.

For the Stuffing:

• Heat the oil in a pan and fry the cumin seeds until they begin to crackle.
• Add garlic and onions. Saute them till the onions turn pink.
• Now add bell peppers. Continue to saute until the peppers are soft.
• Now take the mashed potatoes in a mixing bowl.
• Add the sauteed onion and peppers. Add the remaining vegetables.
• Mash the vegetables lightly.
• Add chilli paste, cilantro, garam masala and salt. Mix well.

Directions:

• Knead the dough and divide into smaller portions.
• Roll out each portion of the dough into a small round with the help of flour.
• Put 2 tablespoons of the stuffing in the centre.
• Fold towards the centre from all 4 sides and press to seal
• Gently roll it again in round.
• Put the paratha on hot tava (or skillet), cook for a minute or two and turn once.
• After 1 minute, add a little oil/butter around the edges, turn again and fry the other side. 
• When brown patches appear on both sides, the paratha is ready.
• Serve hot with Cilantro chutney, ketchup and/or yogurt.

Tips: 

• You can make it with all your favorite vegetables as per your choice
• Make sure the stuffing is not too soft. It shouldn't have any water content in it.
• Can be made without oil or butter too