Avocado Roti Recipe / Avocado Paratha Recipe / Avocado Chapathi / Phulka Recipe / Healthy Paratha Recipe

Avocado Roti

Ingredients

Wheat Flour-2 cups
Avocado mashed -2
Salt to taste
Chilli powder - 1 tsp
Ajwain or Kaloji -1/4 tsp
Turmeric powder -1/2 tsp

Water as needed

Ghee as needed

Method

Take a bowl add all above ingredients together if needed add water and knead to a soft dough.

Divide into equal size balls , dust the balls with wheat flour and roll it out into semi thick roti.

Cook the roti on a hot griddle till light brown on all sides.

Remove to a place and apply ghee on top.

Enjoy hot with any side dish of your choice.

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Vegetable Paratha Recipe / Mixed Vegetable Paratha Recipe / Mix Veg Paratha Recipe / Stuffed Vegetable Paratha

Vegetable Paratha

Stuffing ingredients

Boiled and mashed potato - 2 small size
Finely grated or minced vegetables - 1 cup heaped
( I used carrot, cabbage, bean)
Minced green chilly - 2
Jeera powder - 1/2 tsp
Salt to taste
Dry mango powder/Amchur powder - 1/4 tsp
Red chilly powder - 1/4 tsp
Garam masala - 1/2 tsp
Chopped coriander powder
Oil - 2 tsp

Method

Heat oil in a pan fry the vegetables and green chillies till raw smell has disappeared.
Now add all the dry ingredients and saute for couple more minutes till mixture is dry.
Switch off the stove add the mashed potato and coriander leaves.
Mix well and divide into equal size balls. Your filling is ready.

Other ingredients

Wheat flour - 2 cups
Salt to taste
Oil - 1 tsp + Oil to cook paratha as needed
Water as needed

Method

Take a bowl add flour,salt and oil mix pour water little by little and form a soft dough.
Cover it and keet it for 10 minutes.divide the dough into equal size balls.
Take a small ball of the dough,shape it like a cup.
Keep the filling inside the cup cover & seal it well to make sure the filling doesn't come out.
Flatten it with your palm,gently roll the parathas to a semi thick disc.
Heat a tawa/griddle & cook these parathas in medium low flame till its light brown on both sides with little oil smeared both sides of the parathas.
Serve it hot with any gravy or raita of your choice.
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Aloo Paratha Recipe / Stuffed Potato Flatbread Recipe / Delicious Aloo Paratha / Potato Stuffed Paratha

Aloo Paratha is a traditional North Indian flatbread made with whole wheat dough and spiced mashed potatoes as the main filling. This stuffed paratha is soft, hearty, and flavorful, often served with butter, curd, or pickle, making it a comforting dish that completes any Indian meal.

Aloo Paratha

Ingredients for outer dough

Whole wheat flour - 2 cups

Salt to taste

Oil - 1 tsp

Nigella seeds - 1/2 tsp

Warm water as needed

( Make a soft dough with flour, salt & water. Knead it well cover & rest it for 5 minutes. Divide the dough into equal size balls)

Ingredients for the filling

Boiled & mashed potato - 2 medium size

Chopped coriander leaves - 2 tbsp.

Grated ginger - 1/2 tsp

Chopped onion - 1 tbsp.

Chopped green chillies - 1 large

Salt to taste

Cumin powder - 1/2 tsp

Turmeric powder - 1/4 tsp

Red chilly powder - 1/2 tsp

Dry mango powder - 1/8 tsp

Method

Take a bowl add all the filling ingredients and mix till combined. Diving into equal size balls.

Take a small ball of the dough shape it like a cup, keep a ball of the filling inside the cup & seal it well to make sure the filling doesn't come out.

Flatten it well with your palm, dust it with dough and gently roll the parathas to a semi thick disc.

Heat a tawa/griddle & cook these parathas in medium low flame till its light brown on both sides with little oil smeared both sides of the parathas.

Serve it hot with any gravy or raita of your choice.

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Mango Lachha Paratha Recipe / Aam Ka Paratha Recipe / Ripe Mango Paratha Recipe / Paratha Recipes / Ripe Mango Lachha Paratha Recipe / Mango Paratha Recipe

 

Mango Lachha Paratha

Ingredients for the dough

Wheat flour - 1 cup heaped

Ripe mango pure - 1/4 cup

Salt to taste

Sugar - 1/4 tsp

Oil -1 tsp

Warm water as needed to make the dough

( Take wheat flour, mango pulp , oil, sugar and salt in a bowl, pour warm water little by little if needed and form a soft dough. Divide the dough into equal size balls )

Ingredients to sprinkle on paratha

Kashmiri red chilly powder as needed

Jeera powder as needed

Turmeric powder as needed

Kastoori methi as needed

Kalonji seeds few

Oil - 2 tbsp

Other ingredients

Oil as needed to cook the paratha

Method

Dust the board with some flour and roll out a ball of dough into a thin paratha.

Brush some oil on top and sprinkle some red chilly powder, jeera powder, turmeric powder , few kalonji seeds and crushed kastoori methi evenly.

Using your fingers spread the masala powders evenly on the paratha.

Dust some flour on top and from one corner start to pleat the dough till you reach the end.

Slightly stretch the pleated dough and roll it into a coil and tuck the end under the coil and press.

Dust the coil with flour and gently roll it out to a semi thick paratha. Do not give pressure while rolling.

Heat a tawa cook the paratha both sides till crisp, flaky and brown by adding oil around.

Enjoy these paratha with pickle or curd.

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Ajwain Paratha Recipe / Ajwain Roti Recipe / Carom Seeds Flatbread Recipe / Carom Seed Paratha Recipe / Indian Flatbread With Bishop's Weed

 

Ajwain Paratha

Yields: 6 Parathas

Ingredients

Wheat flour - 1 & 1/2 cups

Salt to taste

Warm water as needed to knead the dough

Ghee - ad needed

Kashmiri chilly powder as needed

Ajwain as needed

Ajwain Paratha

Method

Take a bowl add wheat flour , salt and pour warm water little by little and form into a soft dough.

Divide the portion into equal size balls.

Flatten each ball dust with wheat flour and roll out to a thick disc.

Apply ghee on top of the paratha sprinkle some ajwain and chilly powder and close the paratha in any shape you like.

Roll out the parathas and cook it on a tawa, apply oil on both sides and cook till light brown.

Enjoy hot with raita!

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Yemeni Rotti Recipe / Malawah Recipe / Flat Multi Layered Bread Recipe / Layered Flat Yemeni Bread / Yemani Roti Recipe / Yemani Roti Recipe / Roti With Leftover Cooked Rice

Yemeni Rotti

Ingredients

Cooked rice - 1 cup

( use any kind i have used Sona masoori rice)

Water - 1/2 cup 

All purpose flour / Maida - 2 cups

Salt a generous pinch

Oil - 1 tsp

Other ingredients

Maida for dusting as needed

Oil to apply on roti and to cook as needed

Extra water to knead the dough

Yemeni Rotti / Yemani Rotti

Method

Take a mixi jar add the rice and water , grind it to a smooth paste.

Pour the ground mixture into a bowl add salt and maida, mix well to form a soft dough.

Add extra water if needed to form a soft non sticky dough. Apply oil cover and rest for 10 minutes.

Stretch and knead the dough for couple minutes, divide the dough into equal size balls.

Dust your work area with maida roll out one ball to a semi thick circle, apply oil on top evenly and sprinkle maida.

Fold the rotti into half  again apply oil sprinkle maida and fold again to get a small square.

Roll out this into a semi thick square rotti.

Heat a tawa add the rotti and cook it both sides with little oil till light brown on both sides.

Enjoy with any gravy you like.

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Wheat Naan Recipe / Healthy Naan Recipe / Wheat Naan Without Yeast Recipe / Indian Bread Recipe

 

Wheat Naan

Ingredients for the dough

Wheat flour - 2 & 1/2 cups

Salt - to taste

Sugar - 1 tsp

Baking powder - 1 tsp

Baking soda - 1/4 tsp

Curd - 3 tbsp

Warm water - as needed

Oil - 2 tsp

Ingredients to sprinkle and brush on top

Onion seeds /Kalonji as needed
Crushed coriander leaves or kastoori methi leaves - as needed
Butter to brush on top

Method

Take a wide bowl combine all above mentioned dough ingredients.
Mix it well add water little by little to make a soft non sticky dough.
Apple some oil on top and cover it with a damp towel.
rest it for 2 hours, now divide the dough into equal size balls.
Dust for flour on a clean surface and roll out the dough to a semi thick disc.
Sprinkle some crushed coriander leaves or kastoori methi leaves and onion seeds, gently roll.
Heat a tawa place the naan with topping side facing up,cook till the bottom is slightly brown, lift the naan using a metal tong and show it in direct flame.
When its lightly charred remove it and brush some butter on the hot naan.
Serve the naan hot with any side dish you like.

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Gur Paratha / Easy Gur Paratha Recipe / Gur ka Paratha / Stuffed Jaggery Paratha Recipe - Indian Bread Recipe

Gur Paratha

Ingredients for the dough

Wheat flour - 1 cup

Salt a pinch

Ghee - 1 tsp

Water as needed to knead the dough

( Take above ingredients into a bowl add water little by little and knead to a soft tight non sticky dough, cover and rest for 5 minutes. Divide the dough into equal size balls)

Filling ingredients

Ghee as needed

Powdered Jaggery as needed

Cardamom powder as needed

Other ingredients

Ghee as needed to cook the paratha

Stuffed Jaggery Paratha

Method

First method  is take a ball of dough and roll it out into a semi thin roti.

Apply some ghee sprinkle some cardamom powder and jaggery cover it with another roti and seal the edges well (pinch and fold method). Make sure both the rotis are sealed together otherwise the filling will come out when cooking.

Then cook them on a tawa by applying ghee on both sides till brown, serve hot

Second method is apply some ghee on one side of the rolled roti sprinkle cardamom powder and jaggery. Fold it into half and press the edges with a fork to seal or by pinch and fold method and cook on tawa.

Third method is roll the dough place the filling in the middle like regular stuffed parathas , close and roll it out gently to make sure the filling does not come out. Then cook it on tawa.

Enjoy!

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Rumali Roti Recipe / Roomali Roti Recipe / Indian Bread Recipe - How to Make Rumali Roti at Home

Rumali Roti

Ingredients

All purpose flour / Maida - 1 cup

Wheat flour - 1/4 cup

Salt to taste

Warm milk as needed for kneading the dough

Oil - 1 tsp

Salt diluted in some water - 2 tsp ( to sprinkle on the tawa)

Roomali Roti

Method

Take a bowl add the flours, salt and oil, pour warm milk and form into a soft smooth dough. Cover and rest for 5 minutes. Divide the dough into equal size balls.

Dust the ball with some flour and roll it out into a very thin and transparent roti.

Heat an iron tawa when hot sprinkle some salt water and place the rolled roti on top, wait till you see small bubbles on the roti.

Gently press evenly and flip the roti, press again for few seconds and remove. Do not cook too much on the tawa as they will become hard.

Fold the roti immediately into a triangle applying butter or ghee is optional, serve hot with any gravy.

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Guyanese Roti Recipe / Guyanese Paratha Roti Recipe / Easy Guyanese Oil Roti / Guyanese Paratha Recipe / Oil Roti Recipe - An Indo-Caribbean Flat Bread

Guyanese Roti

Yields: 5 parathas

Ingredients

All purpose flour / Maida - 3 cups

Salt to taste

Baking powder - 1 tsp

Oil - 2 tsp

Warm water as needed to knead the dough

Other ingredients

Oil to cook as needed

Method

In a bowl add flour, oil, salt and baking powder mix using your fingers.

Pour warm water slowly and gently knead to a soft semi sticky dough. Do not give pressure while kneading then your paratha will be hard. The dough should not be hard like a chapathi dough.

Cover the dough with a cloth and rest it for 10 minutes. Divide the dough into equal size balls ( about 6 balls).

Dust the kitchen counter with the flour and roll out each ball to a semi thick disc, apply oil generously on top of the paratha and sprinkle some flour evenly.

Make a slit from the center to the edge and start rolling the dough from one corner to the other end to form a cone. Tuck the end and press to flatten the corn. 

Prepare all the balls the same way, cover it with a cloth & rest it for 5 minutes.

Gently roll out the dough to a semi thick flaky disc, do not give too much pressure while rolling as they may loose the layers.

Heat a tawa and cook the paratha both sides by apply oil till brown spots appear on top. Do not cook till crisp.

Remove from the tawa and place it on a towel  using your palm clap the roti by pressing gently from the ends to loosen the flakes. 

Another easy way is just put the hot paratha into a container close it with a lid and gently shake to get the layers.

Serve it hot with any spicy gravy you like.

Note:

a) The whole process of kneading , rolling and cooking should be gently otherwise you will miss out the layers in the paratha and they will turn out hard and crispy.

b) Do not roll the parathas thin they must be a bit thick.

Different rolling methods follow which is easy for you.

a) Roll out the paratha apply oil generously on top of the paratha and sprinkle some flour evenly make a slit at one corner and start rolling the dough from one corner to the other end to form a cone. Tuck the end and press to flatten the corn. 

b) Roll out the paratha apply oil generously on top of the paratha and sprinkle some flour evenly. Start pleating from one corner till the end. Roll it like a coil and gently press to flatten.

c) Roll out the paratha apply oil generously on top of the paratha and sprinkle some flour evenly. Fold all four sides like a parcel and gently press on top.

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Drumstick Leaf Roti / Drumstick Leaves Paratha / Murunga Keerai Chapathi / Moringa Leaves Chappathi / Indian Bread With Moringa Leaves - Indian Bread Recipes

Drumstick Leaves Paratha

Ingredients

Chopped fresh drumstick leaves - 1 cup

Whole wheat flour - 2 cups

Salt to taste

Turmeric powder-1/4 tsp

Red chilly powder -1 tsp

Jeera powder - 1/4 tsp

Grated garlic - 1

Oil-1tsp

Water to make the dough

Oil - as needed to cook paratha

Method

Mix all above ingredients together in a bowl, sprinkle very little water & knead it to a soft tight dough. Add 1 tsp of oil and apply on top of the dough , cover and rest it for 10 minutes.

Take out small balls from the dough and roll it out into a semi thick disc.

Cook it on both sides till its light brown on a griddle/tawa, smearing some oil while cooking.

Serve it with any side dish or raita.

Note:

As i used a dough kneader to knead the dough the leaves are crushed and well mixed into the dough.

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Banana Roti / Banana Chapathi / Indian Bread Recipe - Leftover Over Ripen Banana Recipe

Banana Roti

Ingredients

Wheat flour - 1 & 1/4 cups

( or add as needed)

Oil - 1 tsp

Salt a pinch

Turmeric powder - a generous pinch ( optional)

Ripe banana - 2 medium size mashed

Ghee to smear on top

Method

Take a wide bowl add salt , turmeric powder , mashed banana and wheat flour mix well till you form a soft non sticky dough.

Do not add any water for kneading the dough. Add wheat flour as needed to form a soft dough.

Add 1 tsp of oil punch and knead the dough well for 1 or 2 minutes. I usually wet my hand and knead as the mixture will be hot to handle.

Divide the portion into equal size balls. Dust your work area with wheat flour and gently roll into semi thin disc.

Heat a tawa and cook the roti on both sides till light brown.

Remove to a plate and brush it with ghee.

This is the best way to use your over ripen leftover bananas.

How to eat?

a) This is a mild sweet roti so enjoy with any spicy gravy.

b) If feeding the kids then sprinkle some jaggery powder, finely chopped nuts and grated coconut on top, roll and serve.

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Vegetable Paratha / Mixed Vegetable Paratha / Stuffed Vegetable Paratha / Vegetable Stuffed Paratha

Vegetable Paratha

Stuffing
Finely chopped carrot-1/2 cup
Boiled & mashed potato-2
Crushed frozen peas-1/2 cup
Finely chopped cabbage-1/2 cup
Ginger & garlic paste-1tsp
Chopped jalapeno chilly
( seeds removed)
Chopped coriander leaves - 1 tbsp
Salt to taste
Turmeric powder-1/4 tsp
Red chilly powder - 1/2 tsp
Coriander powder - 1/4 tsp
Jeera/Cumin powder - 1 tsp
Dry mango powder - 1/8 tsp
Oil-2 tsp
Kalonji /Onion seeds - 1/2 tsp

Method
Heat oil in a pan temper it with kalonji.
Add chopped jalapeno chilly and saute next add the ginger and garlic paste.
Then add all the vegetables except potato,fry till vegetables are cooked.Do not over fry.
Add all the dry masala powders and fry till raw smell has completely disappeared.
Switch off the stove add the mashed potato and coriander leaves & mix it well.
Divide the mixture into equal size balls.

Ingredients for the dough
Wheat flour-3 cups
Salt to taste
Oil - 1 tsp
Warm water to knead the dough- as needed

Method
Put all above ingredients in a bowl,pour water and form a soft dough.
Cover it with a plate and rest it for 5 minutes.Now divide the dough into equal size balls.

How to make paratha
Take small ball of the dough & flatten it slightly,place the vegetable ball in the middle & cover the dough.Seal it well to make sure the filling doesn't come out.
Flatten it with your palm & roll it out into a semi thick disc.
Cook this on a tawa with little oil smeared on both sides till cooked &light brown on all sides.
Serve it hot with any side dish you like.



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Avocado Carrot Greens Paratha / Carrot Leaves And Avocado Paratha

Avocado and Carrot Greens Paratha

Ingredients

Avocado mashed-1 big

Chopped fresh carrot leaves - 1/2 small bunch

Whole wheat flour - 2 cups

Salt to taste

Turmeric powder-1/4 tsp

Red chilly powder-1/2 tsp

Oil-1tsp

Water to make the dough

Oil - as needed to cook paratha

Method
Mix all above ingredients together in a bowl.Sprinkle very little water & knead it to a soft dough.

Add 1 tsp of oil and apply on top of the dough,cover and rest it for 10 minutes.
Take out small balls from the dough,roll it out into a semi thick disc.
Cook it on both sides till its light brown on a griddle/tawa, smearing some oil while cooking.

Serve it with any side dish or raita.

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Aloo Kulcha Recipe / Potato Kulcha Recipe / Wheat Kulcha Recipe / Spiced Potato Stuffed Indian Flat Bread

Add caption

Ingredients
Wheat flour - 2 cups
Oil - 3 tsp
Sugar - 3/4 tsp
Baking powder - 1/2 tsp
Curd- 2  tbsp
Salt to taste
Water as needed
Method
Take a wide bowl add all above ingredients except water.Mix everything well.
Now slowly add water little by little and form a soft dough.
Apply some oil on top and cover it with a towel or plate.
Rest the dough for 2 to 3 hours.Divide it into equal size balls
Stuffing ingredients
Boiled and mashed Potato - 1 big
Bleck salt - 1/4 tsp
Salt to taste
Jeera powder - 1/2 tsp
Kashmiri red chilly powder - 1/2 tsp
Ginger powder or grated ginger - 1/4 tsp
Chaat masala - 1/4 tsp
Amchur powder/dry mango powder - 1/8tsp
(Take a bowl add all above ingredients.Mix it well and divide into equal size balls)
Other ingredients
Butter to brush on top
Onion seeds/Sesame seeds or Ajwain seeds  and Chopped coriander leaves - to sprinkle on top
Method
Take a ball of dough and flatten it place a ball of filling and close the edges.
Now roll this gentle to a thick kulcha or use your fingers to flatten.Do not roll it out too thin.
Sprinkle some onion seeds and coriander leaves on top and press it well.
Apply some water to the base of the kulcha and place the wet side on the tawa.
Cook till it starts to puff up,immediately flip the tawa upside down and show it on the gas flame.Once its slightly brown remove from tawa.
Place it on a plate and brush some butter on top of the hot kulcha.
Serve this Aloo kulcha with any side dish you like.
Note:
You can make this kulcha even with maida/all purpose flour.

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Fijian Roti Recipe / Fiji Roti / Soft Roti Recipe / Fiji Style Roti

 

Fijian Roti

Ingredients

Wheat flour - 2 cups

Oil - 2 tsp

Salt to taste

Boiling water as needed

Ghee to smear on top ( optional)

Method

Take a wide bowl add salt and wheat flour,slowly add boiling water and using a wooden spoon mix well till you are able to form a soft non sticky dough.

Add 2 tsp of oil punch and knead the dough well for 1 or 2 minutes.I usually wet my hand and knead as the mixture will be hot to handle.

Cover and rest for 10 minutes.Divide the portion into equal size balls.Dust your work area with wheat flour and gently roll into semi thin disc.

Heat a tawa and cook the roti on both sides till light brown.

Remove to a plate and brush it with ghee.

Enjoy with any side dish you wish.

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Plain Wheat Kulcha / Wheat Kulcha / Whole Wheat Kulcha / Wheat Kulcha Without Yeast

Wheat Kulcha

Ingredients

Wheat flour - 2 cups

Oil - 3 tsp

Sugar - 3/4 tsp

Baking powder - 1/2 tsp

Curd- 2  tbsp

Salt to taste

Water as needed

Ingredients to sprinkle on top

Onion seeds and chopped coriander leaves as needed

Method

Take a wide bowl add all above ingredients except water,mix everything well.

Now slowly add water little by little and form a soft dough.Apply some oil on top and cover it with a towel or plate.Rest the dough for 2 to 3 hours.

Divide the dough into equal size balls.Take a ball of dough flatten and roll it to a semi thick disc.Do not roll it out too thin.

Sprinkle some onion seeds and coriander leaves on top and press it well.

Apply some water to the base of the kulcha and place the wet side on the tawa.

Cook till it starts to puff up, immediately flip the tawa upside down and show it on the gas flame.

Once its slightly brown remove from the tawa.Place it on a plate and brush some butter on top of the hot kulcha.

Serve hot with any side dish you like.

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Hummus Paratha / Hummus Lacha Paratha / Hummus Lachha Paratha

Hummus Paratha

Ingredients for the dough
Wheat flour - 2 cups heaped
( i have used multi grain atta)
Salt to taste
Oil - 1 tsp
Water as needed to make the dough
( Take wheat flour,oil and salt in a bowl,pour water little by little and form a soft dough.Divide the dough into equal size balls )
Ingredients to sprinkle on paratha
Kashmiri red chilly powder as needed
Jeera powder as needed
Turmeric powder as needed
Kastoori methi as needed
Hummus - 8 tsp
( I used store bought)
Oil - 2 tbsp
Other ingredients
Oil as needed to cook the paratha
Method
Dust the board with some flour and roll out a ball of dough into a thin paratha.
Brush some oil on top and spread hummus evenly sprinkle some red chilly powder,jeera powder,turmeric powder and crushed kastoori methi,using your fingers spread the masala powders evenly on the paratha.
Dust some flour on top and from one corner start to pleat the dough till you reach the end.Slightly stretch the pleated dough and roll it into a coil and tuck the end under the coil and press.
Dust the coil with flour and gently roll it out to a semi thick paratha.Do not give pressure while rolling.Heat a tawa cook the paratha both sides till crisp,flaky and brown by adding oil around.
Enjoy these paratha with pickle or curd.

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Garlic Paratha / Garlic Lacha Paratha / Garlic Lachha Paratha / Lachha Paratha

Garlic Lacha Paratha

Ingredients for the dough
Wheat flour - 2 cups heaped
( i have used multi grain atta)
Salt to taste
Water as needed to make the dough

Ingredients to sprinkle on paratha
Kashmiri red chilly powder as needed
Jeera powder as needed
Turmeric powder as needed
Salt to taste
Finely chopped Garlic - 8
Finely chopped spring onion - 1/4 cup
Melted butter - 2 tbsp
Other ingredients
Oil as needed to cook the paratha

1st method to roll paratha

Method
Take wheat flour and salt in a bowl,pour water little by little and form a soft dough.
Divide the dough into equal size balls.Dust the board with some flour and roll out a ball into a thin paratha.Brush some melted butter on top and sprinkle some red chilly powder,jeera powder,turmeric powder and a pinch of salt,using your fingers spread the masala powders evenly on the paratha.
Dust some flour on top and from one corner start to pleat the dough till you reach the end ( see picture).Slightly stretch the pleated dough and roll it into a coil and tuck the end under the coil and press.Sprinkle some garlic and spring onions in the middle of the coiled dough and press,dust the coil with flour and gently roll it out to a semi thick paratha.Do not give pressure while rolling.

2nd method to roll paratha

Second method is once the dry masalas are spread on top of the paratha sprinkle the garlic and spring onions,dust it with flour and pleat,roll it into a coil and gently roll out to a paratha.
Heat a tawa cook the paratha both sides till crisp,flaky and brown by adding oil around.
Enjoy these paratha with pickle or curd.

Garlic Lachha Paratha

Note:
a) Do not roll the paratha hard then you layers will not be visible.
b) Instead of spring onions you can add kalonji seeds.
c) You can add ghee instead of butter in this recipe.

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Stuffed Gobi In Avocado Paratha / Gobi Paratha Recipe / Avocado Chapathi Stuffed With Gobi

Gobi Paratha 

Ingredients for stuffing
Grated gobi/cauliflower - 2 cups
Salt to taste
Chopped onion - 1 tbsp
Chopped coriander leaves - 2 tsp
Ginger and Garlic paste - 1/2 tsp
Red chilly powder - 1/2 tsp
Curry powder - 3/3 tsp
Amchur/Dry mango powder - 1/4 tsp
Oil - 1 tsp
Method
Heat oil in a pan fry onion till transparent add ginger and garlic paste fry a bit.
Add the dry masalas and gobi saute in high flame till everything is combined and dry.
Switch off the stove mix the coriander leaves,your filling is ready
Ingredients for the dough
Wheat flour - 2 cups
Salt to taste
Avocado - 2 ( scoop out the pulp and mash)
Water as needed
(Mix all above ingredients together in a bowl.Add water little by little if needed & knead to a soft dough.Divide into small balls.)
Method
Take a small ball of the dough,shape it like a cup.
Keep a teaspoon of filling inside the cup & seal it well to make sure the filling doesn't come out.
Flatten it well with your palm,gently roll the parathas to a semi thick disc.
Heat a tawa/griddle & cook these parathas in medium low flame till its light brown on both sides with little oil smeared both sides of the parathas.

Serve it hot with any gravy or raita of your choice.

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