Schezwan Paratha

Serves: 4

Ingredients:
Stuffing
1. ¼ cup of grated cabbage
2. ¼ cup of grated carrot
3. 1 small capsicum finely chopped
4. 2 medium potatoes, boiled & mashed
5. 1 medium onion finely chopped
6. 1 tsp finely chopped garlic
7. 1 tsp finely chopped ginger
8. 1 tsp red chilli sauce
9. 1 tsp tomato sauce
10. 1 tsp soya sauce
11. 1 tsp ground pepper
12. Salt to taste
13. 1 tbsp extra virgin olive oil

Paratha
1. 4 cups of wholemeal flour
2. 2 cups of water
3. 1 tsp Salt
4. 1 tsp oil
5. some butter for frying.
Procedure:
1. In a frying pan heat some oil, throw in the ginger and garlic and then the onion.
2. Saute the onion for a few minutes and then add the cabbage, carrot, capsicum and mix well.
3. Add salt, black pepper, tomato sauce, chilli sauce and finally the soya sauce and give it a good mix n switch off the flame. Mix in the mashed potatoes and the stuffing is ready.
2. Now, mix the flour, some salt & oil and add some water to make a medium soft dough.
3. After the dough is ready, put a few drops of oil on it and knead once again.
4. Now, make two small dumplings of equal size to be rolled as the parathas.
5. Place a decent amount of stuffing on one of the parathas and cover it with the other one, seal the edges completely.
5. Meanwhile, heat a skillet on medium high flame. Put the paratha on the hot skillet.
6. Let it be a bit golden brown and then turn over. Now apply some butter around it and again turn over.
7. Once you see some golden brown spots on the paratha, remove it from the skillet.
8. Schezwan Parathas are ready, serve hot with tomato ketchup

Palak Paratha

Serves: 4

Ingredients:
1. 250gms of Spinach (palak)
2. ½ cup of Gram flour (besan)
3. 3½ cups of Plain flour
4. 2-3 cloves of Garlic
5. 2-3 Green chillies
6. 1 tsp Cumin seeds
7. 1 tsp of Carom seeds(Ajwain) and Sesame seeds (Til), each
8. Salt to taste
9. 1 tbsp Oil
10. 2 cups of Water
Procedure:
1. Grind the spinach, garlic, green chillies and the cumin seeds to a fine paste. Add a few drops of water if needed.
2.Mix the flours, the carom and sesame seeds, salt and the spinach paste to make a medium soft dough. Add some water, only if needed. The spinach paste is usually enough to soften the dough, so avoid using water.
3. After the dough is ready, put a few drops of oil on it and knead once again.
4. Now, make small dumplings of equal size to be rolled as the parathas.
5. Meanwhile, heat a skillet on medium high flame. Put the paratha on the hot skillet.
6. Let it be a bit golden brown and then turn over. Now put a few drops of oil around it and again turn over.
7. Once you see some golden brown spots on the paratha, remove it from the skillet.
8. Palak Parathas are ready, serve hot with pickle or chutney

Methi Thepla

Serves: 4

Ingredients:
1. 250gms of Fenugreek leaves (methi), finely chopped
2. ½ cup of Gram flour (besan)
3. 3½ cups of Plain flour
4. 1 tbsp of Garlic paste
5. 1 tsp of Carom seeds(Ajwain) and Sesame seeds (Til), each
6. Salt & red pepper as to taste
7. 1 tbsp Oil
8. 2 cups of Water
Procedure:
1. Mix all the ingredients except oil to make a medium soft dough.
2. After the dough is ready, put a few drops of oil on it and knead once again.
3. Now, make small dumplings of equal size to make the theplas.
4. Roll the dumpling into a moderate sized thepla with the help of a rolling pin. You can apply some plain flour to the dumpling, to avoid the thepla from sticking to the base.
5. Meanwhile, heat a skillet on medium high flame. Once the thepla is rolled, put it on the hot skillet.
6. Let it be a bit golden brown and then turn over. Now put a few drops of oil around the thepla and again turn over.
7. Once you see some golden brown spots on the thepla, remove it from the skillet.
8. Methi Theplas are ready, serve hot with pickle or chutney