Aloo Paratha

Ingredients
1. Potato
2. Garam masala
3. Dhania powder
4. Chilli powder
5. Salt
6. Ghee

Method

1. Boil 1 potato
2. Mash it without lumps
3. Add salt to taste, Garam masala - 1/4th tsp, Dhania powder - 1 tsp, Chilli powder - 1/2 tsp
4. If Amchur powder is available add a pinch but its not manatory
5. Prepare roti dough in usual way
6. Take one medium size roti ball and make a small roti with your hands
7. Stuff the mashed potato in this.
8. Spread this stuffed roti ball in usual way
9. Cook it in a tawa and smear ghee on it

It tastes good without any sabji. Try it with a cup of curd and mango pickle.

Mughalai Paratha

Ingredients:
Maida - 2 cups
Baking powder - 1 tsp
salt to taste
Oil - to cook
Ghee - 4 tbsp

Method:
In a shallow bowl add flour and baking powder and mix well. Add salt and 2 tbsp of ghee and rub the flour thoroughly so that the mixture becomes coarse. Add water little by little and knead the flour to form a soft dough

Make several balls out of the dough. Let it set for about 1/2 an hour (Cover the bowl with a cloth to maintain the moisture).

Roll out the balls and flatten it to make thick chappati rounds. Rub ghee and sprinkle some flour on it and place another of the round on top of it. Cut the rounds into half.Fold in lengthwise and roll them. Press into square shape.

Heat a tawa and cook the parathas in it applying oil around it. Fry both the sides till brown bubbles appear.

Note: Mughalai Paratha calls for egg. Just before placing the parathas in tawa, rub both sides with beaten egg. 2 nos of egg can be taken and beaten.

How to make Rumali Roti at home

We all are fascinated by the way, Rumali Roti is made in hotels. Infact with a little bit of effort, Rumali Roti can be made at home.

Ingredients:
Maida - 2 cups
Atta (Wheat Flour)- 3/4th cup
Curd - 1 cup
Salt - 1/2 tsp

Method to make Rumali Roti:
Seive Maida and Wheat flour together. Add salt. Make dough by mixing curd to it. If needed little water can be added. The dough should neither be too soft nor be too soft. Spread the rotis as big as possible and as thin as possible. If possible get a pan made for this from potter. (if not the regular calcutta pan goes good to make this). Reverse the pan on top of the stove. When hot spread the rotis on the pan. Heat the rotis on both the sides not more than a min.

Fold it into the form of a hand kerchief before serving.

Rumali Roti can be had with Mohalai Cauliflower gravy and or Shahi Paneer

Recipe for Travel - Methi Paratha

Ingredients:
Wheat flour - 3 cups
Carrot  - 1 grated
Onion - 1finely chopped
Peas - 1/4 cup
Beans 4 nos finely chopped
Cabbage leaves - 1/2 cup thin strips
Methi (fenugreek) greens cleaned and finely chopped- 1 cup
Green Chillies - 4 finely chopped
Turmeric powder - 1/4 tbsp
Sesame seeds - 1 tsp
Asafodeita powder
Sour curds - 1 tbsp
Salt to taste
Ghee - 1 tbsp

Method:
          Add all the vegetables and mix them well. Add all these ingredients to 2 tbsps of ghee and flour to it and knead it to a dough. Make parathas and roast it on a tawa both sides till golden brown. Rub ghee on both the sides.

          Serve it with green coconut chutney or mint chutney.

If this paratha is to be taken for travel or train journey, better not smear it with ghee.