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84 recipes


palak paneer lifafa paratha | cheese palak paneer lifafa | paneer lifafa | with 33 amazing images. cheese palak paneer lifafa is a soft and scrumptuous paratha shaped like a lifafa or envelope to hold the tangy and peppy paneer stuffing. Learn how to make palak paneer lifafa paratha | cheese palak paneer lifafa | paneer lifafa | Lifafa literally means envelope or pocket. Basically, a roti folded into a lifafa or pocket shape with filling inside. Palak Paneer Lifafa Paratha is a paratha which is of envelope shape and stuffed with flavorful palak paneer and cheese filling. palak paneer lifafa paratha is very nutritious and wholesome. Filling seasoned with spices, palak, paneer and cheese, stuffed in the normal whole wheat roti dough sealed like an envelope and further cooked with butter till perfection. Serve the lifafa paneer paratha immediately on preparation with your favourite chutney, sauce or simply curd. In this lifafa paratha, we can stuff any normal filling because it is just a fold which describes this paratha. Tips to make palak paneer lifafa paratha: 1. Instead of diced mozzarella cheese you can use grated processed cheese. 2. Make sure to apply the plain flour mixture properly to seal the paratha. 3. You can use malai paneer to make this recipe more flavourful. Enjoy palak paneer lifafa paratha | cheese palak paneer lifafa | paneer lifafa | with detailed step by step photos.

jowar vegetable paratha recipe | healthy jowar thepla | tiffin box paratha | with 25 amazing images. jowar vegetable paratha recipe | healthy jowar thepla | tiffin box paratha is a nourishing Indian staple. Learn how to make healthy jowar thepla. To make jowar vegetable paratha, combine all the ingredients in a deep bowl and knead into a soft dough using enough water. Divide the dough into 12 equal portions. Roll a portion of the dough into a 125 mm. (5") diameter circle using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook it on a medium flame, using a little oil till golden brown spots appear on both the sides. Repeat steps 3 and 4 to make 11 more parathas. Generally, people are wary of packing millet based rotis and parathas for lunch because they think it would harden. However, when prepared with the right mix of wheat flour along with vegetables and spices like in this tiffin box paratha, they remain soft and tasty for at least 4 hours. This jowar vegetable paratha with carrot, spinach, roasted jeera and spice powders is not only very tasty but also colourful and pleasant to look at, so kids will feel tempted to bite into them. Quite tasty by themselves, these parathas can just be rolled up and eaten, without requiring any accompaniment – be it a pickle or a bowl of protein rich dahi. These healthy jowar thepla are a perfect pick for diabetics and heart patients. They can benefit from the fibre (1.3 g per paratha) in these parathas. People aiming a trimmed waist line along with women with PCOS can also opt for these theplas and avoid reaching out for unhealthy fried snacks. Tips for jowar vegetable paratha. 1. Cool the parathas after they have been cooked. If you pack hot parathas they will harden. 2. As a variation, you can substitute jowar flour with bajra flour or ragi flour. Enjoy jowar vegetable paratha recipe | healthy jowar thepla | tiffin box paratha | with step by step photos.

broccoli cheese paratha recipe | cheesy broccoli stuffed paratha | spiced broccoli and cheese flatbread | with 30 amazing images. A fabulous stuffing of vibrant broccoli, peppy coriander and gooey cheese makes this broccoli cheese paratha a five-star rated delicacy that is sure to thrill your family and friends. The rustic taste of broccoli goes very well with the mild and nutty taste of cheese, all of which is enhanced beautifully by the addition of coriander. Since the stuffing mixture is coarsely textured, we suggest simply folding the parathas into semi-circles and cooking them as such instead of the traditional way of folding them in and rolling them again, which sometimes leads to leaks! It is also important to cook the parathas with ghee to get a splendid aroma and crisp texture. Done the right way, you will find the broccoli and cheese parathas easy to prepare, and also thoroughly enjoy the brilliant mix of textures and flavours in them. pro tips for broccoli cheese paratha. 1. Let the dough rest for at least 15 minutes after kneading. This allows the gluten to relax, making the paratha softer and easier to roll out. 2. You can use grated processed cheese or even crumbled paneer instead of mozzarella cheese for a different taste. 3. Use ghee to cook the paratha for an extra layer of richness and flavor. You can substitute with cooking oil, but ghee adds a touch of magic. Enjoy broccoli cheese paratha recipe | cheesy broccoli stuffed paratha | spiced broccoli and cheese flatbread | with step by step photos.

Lay a mat on a grassy patch, soak in the fresh air, and feast on this nutritious paratha made from fresh local produce. The goodness of millet and whole wheat combined with a spicy, stuffed bean filling leaves you asking for more. Serve hot with pickle and thick curd.

Let's give our favourite Bengali snack an awesomely healthy makeover. Parota is a famous Bengali snack, which is usually made with maida. Here we have made it with whole wheat flour for a guilt free experience, and further fortified the dough with chawli leaves for a powerful shot of iron. Have the Chawli Leaves Parota right off the pan to relish the vibrant taste of ginger and garlic in this mouth watering Indian bread.

broccoli paratha recipe | broccoli paratha for kids | easy broccoli paratha for tiffin | healthy broccoli recipe | with 28 amazing images. broccoli paratha is an Indian style paratha with the addition of mixed herbs for a flavourful touch. Learn how to make easy broccoli paratha for tiffin. Your kids will not want anything to accompany this tasty healthy broccoli recipe. This unique broccoli paratha has the brilliant flavour of mixed herbs, chilli flakes and pepper. So, on some days, you can serve this hot and fresh for breakfast or after school, while on some days you can pack it as a tiffin treat! Also pack refreshing Minty Nimbu Paani in a thermos flask, so it will be nice and cool to sip on while munching the paratha. With 84 calories and 1.5 g per paratha, this healthy broccoli recipe is a wise choice for diabetics and heart patients too! Broccoli and use of whole wheat flour lends 1.3 g of fibre to these parathas which can help manage blood sugar and blood cholesterol levels further. Broccoli is also a good source of vitamin C. Though some amounts of vitamin C will be lost in cooking, but you can benefit from the remaining and build your immunity to fight the harmful free radicals in the body. Senior citizens who are looking for a healthy recipe which doesn’t require much effort for chewing, can also include this easy broccoli paratha in their menu. Tips for broccoli paratha. 1. Instead of dry chilli flakes you can add green chilli paste according to your spice preference. 2. Always ensure while buying broccoli, it should be uniformly bright green colour in colour. 3. Serve Indian broccoli roti with curd and pickle. Enjoy broccoli paratha recipe | broccoli paratha for kids | easy broccoli paratha for tiffin | healthy broccoli recipe | with recipe below.

multigrain methi thepla recipe | multiflour thepla | bajra jowar ragi methi thepla | healthy mixed millet thepla | with 17 amazing images. multigrain methi thepla recipe | multiflour thepla | bajra jowar ragi methi thepla | healthy mixed millet thepla is a wholesome and nourishing breakfast, which can also be carried to work. Learn how to make healthy mixed millet thepla. To make multigrain methi thepla, combine all the ingredients in a deep bowl and knead into a semi-soft dough using enough water. Divide the dough into 24 equal portions and roll out each portion into a 150 mm. (6") diameter circle using whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook each circle, using ½ tsp of oil, till it turns golden brown in colour from both the sides. Serve hot. Thepla is one of the most-loved breakfast dishes in Western India. With a homely, rustic flavour and wholesome, satisfying mouth-feel, multiflour thepla are flavoured with a mix of flours, so that in the busy morning hours you do not have to worry about making any special accompaniments for the breakfast. Here, we have made tasty, healthy and filling bajra jowar ragi methi thepla with a multi-grain dough perked up with methi leaves. While the methi leaves give a nice taste and aroma to the thepla, a few teaspoons of seeds like sesame and flax give it a nice crunch. You are sure to enjoy this off-beat but wonderfully tasty multigrain methi thepla. Just serve with curd to make a delicious fare. Try other thepla recipes like Zucchini Thepla or Methi Thepla Wrap. These healthy mixed millet thepla lend a good amount of protein and iron which is necessary for the maintenance of the cells. The use of flax seeds adds in vitamin E and MUFA (mono unsaturated fatty acids) which protect the cells of the body from the harmful effects of free radicals. Enjoy multigrain methi thepla recipe | multiflour thepla | bajra jowar ragi methi thepla | healthy mixed millet thepla | with step by step images.

paushtik paratha | healthy paushtic paratha | paushtik paratha for kids, adults | paushtik paratha with vegetables | with 25 amazing images paushtik paratha is made from a dough of whole wheat flour, besan to which palak, carrots, curds and green chilli paste is added. The dough is then divided into 15 portions and cooked on a non stick tawa to make healthy paushtic paratha. Parathas are always a great food to serve to kids, because you can stuff them with all the nice veggies, dals, paneer or whatever you wish your kids would eat! The combination of carrot and spinach suggested for this whole wheat Paushtic Paratha is not only wholesome but also tasty and colourful, so your kids are surely love it. Make sure you add curds while making the dough as it helps keep the parathas soft. Also serve with a bowlful of curd to enrich these folic acid and vitamin A rich Paushtic Parathas with protein and calcium too. Enjoy how to make paushtik paratha | healthy paushtic paratha | paushtik paratha for kids, adults | paushtik paratha with vegetables with detailed step by step photos and video below.

dal paratha recipe | green moong dal paratha | healthy Indian lentil stuffed paratha | with 45 amazing images. dal paratha recipe | green moong dal paratha | healthy Indian lentil stuffed paratha is a nourishing one dish Indian meal in itself. Learn how to make green moong dal paratha. To make dal paratha, for the dough, combine all the ingredients in a deep bowl and knead into a soft dough using enough water. Cover and keep aside. For the filling, combine the soaked and drained green moong dal in a mixer and blend into a coarse mixture, without using any water. Keep aside. Heat the oil in a broad non-stick pan, add the coarsely crushed dal and sauté on a medium flame for 3 to 4 minutes, while stirring occasionally. Remove from the flame, add the fennel seeds, chilli powder, turmeric powder, salt, 2 tablespoons of water and mix well and cook on a medium flame for 1 minute, while stirring occasionally. Divide the filling into 8 equal portions and keep aside. Divide the dough into 8 equal portions. Roll out each portion into a 100 mm. (4") diameter circle using a little whole wheat flour for rolling. Place a portion of the filling in the centre of the dough circle and bring together the edges in the centre to seal the filling inside the dough. Roll out the stuffed dough circle into 125 mm. (5'') diameter circle using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook the paratha, using a little oil, till it turns golden brown in colour from both the sides. Repeat steps 2 to 5 to make 7 more parathas. Serve immediately with fresh curds. Sumptuous whole wheat parathas stuffed with a lip-smacking filling of soaked and sautéed green moong dal simply spiced with fennel seeds, turmeric and chilli powders. You might wonder what a quarter teaspoon of turmeric and half a teaspoon of fennel could be, but these wonder ingredients work magically to enhance the aroma of the green moong dal paratha when they get cooked on the griddle. This healthy Indian lentil stuffed paratha is bursting with protein, thanks to the use of moong dal. protein is a key nutrient for repairing the worn out tissues of the body and also building new cells including the skin and immune cells. And to that fact, it is also rightful that this dal paratha being made with whole wheat flour is rich in fibre and thus a wise addition to a diabetic, healthy heart and weight loss diet. The virtuous amount of magnesium in these parathas will further help in maintaining a healthy heartbeat. Tips for dal paratha. 1. The green moong dal has to be soaked for an hour. So plan for it in advance. 2. Blend the moong dal into a coarse mixture only. This is to enjoy the mouthfeel of the stuffing. To do so, add the moong dal in the mixer jar and pulse for 5 seconds and pause. Repeat this 2 to 3 times to get a coarse mixture. 3. Do not add water while blending as we need a dry mixture. 4. After adding water for cooking moong dal, again ensure that all the water has evaporated. This is necessary for making rolling easier. 5. Since the paratha is made with minimum oil, it is best enjoyed immediately. Enjoy dal paratha recipe | green moong dal paratha | healthy Indian lentil stuffed paratha | with step by step photos.

paneer masoor paratha recipe | lentil stuffed paratha | masoor paratha for weight loss | with 65 amazing images. paneer masoor paratha recipe | lentil stuffed paratha | masoor paratha for weight loss is a nourishing and flavourful dish with a difference. Learn how to make lentil stuffed paratha. To make paneer masoor paratha, for the dough, combine all the ingredients in a deep bowl and knead into a soft dough using enough water. Cover the dough with a lid and keep aside for 10 to 15 minutes. For the filling, clean, wash and soak the masoor in enough water in a deep bowl for 8 hours. Drain well. Combine the masoor and 1 cup of water in a deep non-stick pan, cover it with a lid and cook on a medium flame for 8 minutes or till the masoor gets cooked, while stirring occasionally. Drain well and mash it using a potato masher into a coarse mixture. Combine the coarsely mashed masoor, paneer, onions, chilli powder, turmeric powder, coriander powder and salt in a deep bowl and mix well. Divide the mixture into 6 equal portions and keep aside. Then divide the dough into 6 equal portions. Roll a portion of the dough into a 75 mm. (3”) diameter circle using a little whole wheat flour for rolling. Place one portion of the filling in the centre of the circle. Bring together all the sides in the centre and seal it tightly. Roll again into a 125 mm. (5”) diameter circle using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook the paratha, using a little oil, till golden brown spots appear on both the sides. Repeat steps 2 to 6 to make 5 more parathas. Serve hot with fresh curds. There is something very homely about this lentil stuffed paratha. Perhaps it is the satisfying, one dish meal feel, or the use of traditional ingredients which makes it seem so. In this lovely dish, wholesome whole wheat flour parathas are stuffed with a mixture of cooked whole masoor and crumbled paneer perked up with crunchy onions and peppy spice powders. These masoor paratha for weight loss are suitable for diabetes, heart patients and women with PCOS too. The protein from paneer in it helps boost metabolism. However, depending on your fat intake or requirement you can make your choice between full fat paneer and low fat paneer. Teamed up with calcium and phosphorus, these paneer masoor paratha help in bone strengthening. Serve these parathas hot off the tava with fresh curds. Tips for paneer masoor paratha. 1. The dough has to be soft, so the rolling becomes easier. 2. The masoor should be well cooked, but not very mushy. 3. Make sure you drain the masoor well before combining it with the paneer to avoid sogginess. 4. Mash the masoor coarsely to enjoy its texture in the filling. 5. Seal the paratha dough well so the filling does not spill out while rolling further. Enjoy paneer masoor paratha recipe | lentil stuffed paratha | masoor paratha for weight loss | with step by step photos.

methi cheese paratha recipe | cheese methi paratha | fenugreek cheese stuffed paratha | with 38 amazing images. methi cheese paratha is a delightful fusion of traditional Indian flavors and a cheesy twist. Learn how to make methi cheese paratha recipe | cheese methi paratha | fenugreek cheese stuffed paratha | This flavorful cheese methi paratha features a fragrant heart of fresh fenugreek leaves (methi) along with creamy, melty cheese. An utterly cheesy fenugreek cheese stuffed paratha with the sprightly flavour and appetizing aroma of methi, this paratha is a sure-shot winner with young and old alike! The star, fenugreek leaves, are incorporated for their unique bitterness that beautifully complements the cheese. After assembling the paratha by rolling out the dough and encasing the filling, it's cooked on a griddle until golden brown and speckled with crisp char. You will love the cheesy mouth-feel and flavour of the methi cheese paratha. Enjoy this delightful fusion of textures and tastes with a dollop of butter. Serve cheese methi paratha hot with yogurt, pickles, or a side of your choice. You can also try other parathas like the paneer stuffed green pea paratha or saatdhan paratha. pro tips to make methi cheese paratha: 1. Use fresh fenugreek leaves for the best flavor. If using dried leaves, soak them in warm water for 10 minutes before chopping. 2. Experiment with different cheeses like processed cheese, cheddar or even paneer can work well. 3. You can use ghee instead of oil for cooking the parathas for the extra layer of rich flavor. Enjoy methi cheese paratha recipe | cheese methi paratha | fenugreek cheese stuffed paratha | with detailed step by step photos.

A multi-layered, crisp paratha that is truly irresistible! The Laccha Paratha is generally considered tricky to make, and if you can prepare it well, you are considered an expert cook! Not to worry, the seemingly difficult plain flour paratha will be completely under your control after you try this recipe. Just follow the proportions and instructions meticulously, and prepare the table to enjoy a delicious meal of crispy, flaky Laccha Parathas with your favourite subzi and Pickles. Try with Palak Raita, Mint Raita,.

This fabulous Matki and Jowar Paratha is very effective in recharging your iron levels during pregnancy. Boiled and crushed matki is mixed with a dough of whole wheat flour and jowar flour to make these luscious parathas. The addition of boiled matki makes these parathas quite soft and flavourful, so just a dash of common spice powders is enough to perk up the taste further. Going slow on the spices also helps to avoid acidity, which is common during pregnancy. This satiating paratha is a wonderful way of including iron-rich ingredients like jowar and matki in your diet. Relish it hot and fresh with dal .

aloo methi tofu paratha recipe | Indian style tofu methi paratha | whole wheat methi and tofu paratha | with 38 amazing images. aloo methi tofu paratha recipe | Indian style tofu methi paratha | whole wheat methi and tofu paratha is a protein filled variation to stuffed Punjabi style aloo methi paratha. Learn how to make Indian style tofu methi paratha. To make aloo methi tofu paratha, first make the dough. For stuffing, heat the oil in a broad non-stick pan and add the cumin seeds. When the seeds crackle, add the fenugreek leaves and sauté on a medium flame for 2 minutes. Add the ginger-green chilli paste, turmeric powder, coriander powder, chaat masala and salt and sauté on a medium flame for a few seconds. Add the potatoes and tofu, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Cool the stuffing slightly and divide it into 4 equal portions. Roll each portion in to a ball. Keep aside. Then to make Indian style tofu methi paratha, roll out one portion of the dough into a 100 mm. (4") diameter circle using a little whole wheat flour for rolling. Place one portion of the aloo methi tofu stuffing in the centre of the circle, bring together all the sides in the centre and seal tightly. Roll out again into a 150 mm. (6") diameter circle, using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook the aloo methi parathas, using 1 tsp of oil, till golden brown spots appear on both the sides. Repeat steps 1 to 4 to make 3 more parathas. Serve aloo methi tofu parathas hot with fresh curds or pickle. Aloo and methi are made-for-each-other, irrespective of the form in which they are cooked. With tofu, they become even more enticing! Although fenugreek makes an ideal combination to make Indian style tofu methi paratha, you can also replace it with other greens like palak for a change. While the veggies are the highlight of the stuffing, common but effective ingredients such as ginger-green chilli paste, turmeric powder, coriander powder and chaat masala make the whole wheat methi and tofu paratha truly irresistible. Fresh curd and a pickle is all you need to square up a satiating meal. Tips for aloo methi tofu paratha. 1. Tofu can be replaced with grated paneer. 2. Chaat masala can be substituted with amchur powder, anardana powder or lemon juice. Enjoy aloo methi tofu paratha recipe | Indian style tofu methi paratha | whole wheat methi and tofu paratha | with step by step photos.

makai mooli and methi paratha recipe | methi mooli makkai roti | makki mooli and methi paratha | with 24 amazing images. The dazzling combo of methi and mooli makes this makai mooli and methi paratha a super-hit! Learn how to make makai mooli and methi paratha recipe | methi mooli makkai roti | makki mooli and methi paratha | The Makai Mooli and Methi Paratha is a popular breakfast recipe in the Punjab region. This recipe does not need too many spices to perk up its flavour. Both radish and fenugreek leaves are ingredients with rare and unique flavours, including a bit of bitterness that is actually pleasing to taste. A little bit of common ingredients to balance the flavour, and that’s it, you have an awesome makki mooli and methi paratha to have for breakfast, lunch or dinner. It can be served simply with curd and pickles. Try other Punjabi Breakfast recipes like Aloo Kulcha or Gobi Paratha. pro tips to make makai mooli and methi paratha: 1. Use fresh, finely ground maize flour for the best flavor and texture. 2. If you can't find fresh fenugreek leaves, you can substitute it with dried fenugreek leaves. 3. You can add other vegetables to the paratha, such as grated carrots or finely chopped onions. 4. Do not overcook the paratha, or it will become hard. Enjoy makai mooli and methi paratha recipe | methi mooli makkai roti | makki mooli and methi paratha | with detailed step by step photos.
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