How to make Methi Paratha

Welcome to my kitchen, today we will make Methi Paratha

Methi Paratha is a  healthy breakfast. it is made with fenugreek leaves, whole wheat flour, and gram flour.

Methi Ka Paratha is not just healthy but also easy to make. you can it with tea plain curd or pickle. you can be enjoyed as a morning breakfast, as an evening food or as a lunch. it is too healthy, delicious.  methi paratha is iron-rich. so let's see which ingredients to need.

 Ingredients for stuffing of Gobi Paratha

2 cup Whole Wheat Flour

1/4 cup Besan (gram flour),

1 cup Fenugreek Leaves (finely chopped)

1/2 teaspoon Cumin Seeds

1½ teaspoons Green Chilli-Ginger Paste (1 green chili + ½ inch ginger),

1 teaspoon Red Chilli Powder

Oil

Salt according to your taste

Step by Step methods are here for Methi Paratha

Step 1:- Separate the fenugreek leaves from the stem

Step 2:- Now wash the fenugreek leaves 4-5 times so that the soil in it is cleaned. after clean finely chopped it

Step 3:- Add 1-cup whole wheat flour and gram flour in a large bowl. Add cumin seeds, green chili-ginger paste, red chili powder (if you  not required, otherwise  you can skip red chili powder) 1-tablespoon oil, finely chopped methi leaves and salt. Rub it with your fingertips. and mix well

Step 4:- Add water gradually till it forms a dough. Keep kneading this for about 5 minutes. dough should be smooth and soft.

Step 5:- When the dough is Cover the dough and keep aside for 15 to 20 minutes.

Step 6:- After 20 mint again Knead the dough again. Divide it into 7-8 equal portions. Take each portion one by one, give it a round shape like a ball and press it between your palms and do flatten.

Step 7:-Take 1/2 cup dry wheat flour in a small plate. Take one  flatten disc and coat it with dry wheat flour and Roll it out into a diameter of 8 -9 inches with the help of a rolling board.

Step 8:-Spread few drops of oil over one-half portion using a spoon or brush. and fold it into a half-circle. Again, spread few drops of oil over it and fold into a triangle.

Step 9:-Again coat it with dry wheat flour and roll it out into a diameter of 8 -9 inches with the help of a rolling board. and give a triangle shape.

Step 10:-Now Heat the Tava over medium flame. When it is medium hot, put paratha over it.

Step 11:- After bake, the paratha one side,Flip the paratha from the bottom, apply oil on the top after bakes from the other side and apply oil on the other side too.

Step 12:-While giving light pressure all around with a spoon or roast the paranthas on both the sides cook until golden brown spots appear on both sides. and till they get crispy,

Likewise, roast all the parathas.

Your Methi Paratha is ready to serve. you can eat it with plain yogurt or milk tea in the morning for breakfast. It can also be enjoyed with paneer tikka masala or your favorite paneer curry and lassi for lunch or dinner.

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How to make Gobi ka Paratha

How to Make Gobi Paratha

Welcome to my kitchen, today we will make Gobi Paratha.

Gobi Paratha is one of the popular paratha recipes from Punjab and North India.

It is also testy and popular paratha like aloo paratha, paneer paratha, and onion paratha. It is stuffed paratha where the stuffing is made from cauliflower and few spices.

Gobi paratha is often made for breakfast in Punjabi homes as well as served in restaurants and Punjabi Dhabas.

The recipe for making gobi paratha is the same as other stuffed paratha recipe. so let's see how to make gobi paratha.

 Ingredients for stuffing of Gobi Paratha

• 1 tablespoon Oil 
• ½ teaspoon Cumin seeds
• 1 teaspoon Ginger paste or finely grated or crushed
• 1to2 small Green chili finely chopped, according to your spice taste.
• 2 cups Cauliflower (gobi) grated finely
• Salt to taste
• 1 teaspoon Coriander powder
• ¼ teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• ½ teaspoon Garam masala
• 1 teaspoon Amchur powder (dried mango powder)
• 1 tablespoon coriander leaves finely chopped

Ingredients for dough

• 1 ½ cups Whole wheat flour (Chapati atta)
• 2 tablespoons Oil
• Salt to taste
• Water according to your need

First, we will make dough for Gobi Paratha

Step 1:-Take atta, salt, and oil in a bowl. Rub it with your fingertips. and mix well

Step 2:- Add water gradually till it forms a dough. Keep kneading this for about 5 minutes. the dough should be smooth and soft.

Step 3:- Cover the dough and keep the dough aside for 20 to 30 minutes.

Now we will make stuffing for Gobi Paratha

Step 1:- Grate cauliflower using a grater or use the food processor to grate it very finely.

Step 2:-Heat the 1 tbsp oil. Once hot the oil add cumin seeds, chopped onion and chopped green chili, and ginger paste. fry for few seconds.

Step 3:-Mix grated gobi. and add salt according to your taste. Cook for a few minutes. Then add 1 teaspoon Coriander powder, ¼ teaspoon Turmeric powder,1 teaspoon Red chili powder,½ teaspoon Garam masala,1 teaspoon Amchur powder and mix. Cook, till it dries out, means no moisture should in the mixture.

Step 4:-Turn off the stove and lastly mix in chopped coriander leave. Keep it aside to cool.

All Ingredients is ready for making paratha, so let's we start to make paratha

Step 1:-Make medium size balls of dough. Roll each ball with the help of a rolling pin.

Step 2:-Pour some oil on the rolled paratha and put one large spoon of gobi's mixture in it, lift the paratha from all the sides and close it. Flatten by pressing with fingers.

Step 3:-Now apply one flatten disc into dry flour. Roll it out into a diameter of 8 -9 inches with the help of a rolling pin.

Step 4:-Heat the Tawa on medium heat. when the Tawa is hot, apply some oil on the pan and now put the rolled paratha on the hot pan.

Step 5:-Flip the paratha from the bottom, apply oil on the top after roasting from the other side and apply oil on the other side too. While giving light pressure all around with a spoon or a spoon, roast the paranthas on both the sides till they get crispy, brown spots. Likewise, roast all the parathas.

Parathas are ready to serve. you can serve paratha with yogurt, mango pickle or lemon pickle and white butter.

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How to make Aloo Pyaj ka Paratha

How to Make Aloo Pyaj Ka Paratha

Welcome to my kitchen, today we will make Aloo Pyaj ka Paratha. it is a popular Indian breakfast. Aloo Pyaj Parath is not only the favorite of Kids but also of elders. To make tasty and Soft Potato Paratha, you have to mash the potatoes well. This is the one breakfast made in a very short time. Stuffed Aloo Pyaj Paratha is also a very famous Indian street food. so let's see which  Ingredients need for Aloo Pyaj paratha.

Ingredients for Aloo Pyaj ka Paratha

• 3-4 medium-size potatoes, boiled
• 1 large onion, finely chopped
• 1-2 green chilies chopped finely
• 1/3 cup fresh coriander leaves
• 1 1/2 tsp freshly roasted and ground cumin
• 1 1/2 tsp dry coriander powder
• 1 tbsp raw mango powder/ amchur
• 1/2 tsp carom seeds/ ajwain
• salt according to taste
• 1 tsp red chili powder
• 1/2 tsp garam masala powder
• 1 1/2 cups of whole wheat flour
• 3/4th cup of water
• pinch of love
• oil to roast the paratha

Step by step methods are here for Aloo Pyaj ka Paratha

Step 1:- First we will knead the dough. Take the wheat flour in a large bowl. put a little bit of salt and oil. add water gradually till it forms a dough. Keep kneading this for about 5 minutes. when smooth dough covers and keeps the dough aside for 20 to 30 minutes.

Step 2:-  Now mash the potatoes help with a potato masher. the potatoes should be mashed very well. there should be no lumps or small pieces in it. ( mostly all people make aloo paratha. without fry onion. but we will fry all Ingredients)

Step 3:- Heat the 1 tbsp oil. add carom seeds, chopped onion, and chopped green chilis. cook to 4-5 min.

Step 4:- Now add the 1tsp turmeric powder, 1tbsp coriander powder, ½ tsp roast cumin powder 1/2 tsp red chili powder, 1 tbsp garam masala powder, dry mango powder, and salt according to your test. and cook 1-2 min.

Step 5:- Now add chopped coriander leaves, and mashed potato, mix well. stuffing is ready to make paratha.

Step 6:- Make medium size balls of dough. Roll each ball with the help of a rolling pin.

Step 7:- Pour some oil on the rolled paratha and put one large spoon of potatoes' mixture in it, lift the paratha from all the sides and close it. Flatten by pressing with fingers. Roll it out into a diameter of 8 -9 inches with the help of a rolling pin.

Step 8:- Put the griddle on the gas, when the griddle is hot, apply some oil on the pan and now put the rolled paratha on the hot pan.

Step 9:- Flip the paratha from the bottom, apply oil on the top after roasting from the other side and apply oil on the other side too. While giving light pressure all around with a spoon or a spoon, roast the paranthas on both the sides till they get crispy, brown spots. Likewise, roast all the parathas.

Parathas are ready to serve. you can serve paratha with yogurt, mithi tomato chatni, green chatni, or mango pickle or lemon pickle

How to make Chole Bhature

Welcome to my kitchen, today we will make Punjabi Chole  Bhature. Chole bhature is a spicy, tasty and heavy dish.  it is one of the most popular Punjabi recipes which is now liked almost all over India and even abroad. you can eat it at lunch or breakfast.

This dish is one of the most eaten breakfast/snack in the Northern part of India. It can be also served as a breakfast as well as lunch or dinner.

This is one of such dish which you can find almost everywhere in India. like a restaurant, street shops, or roadside shops or Dhaba.

Ingredients for Chole

• 1 Cup Kabuli Chana, Soaked Overnight
• 1 Tbsp Garlic Garlic paste
• Tea Bags – 2 Or 2 Tbsp Tea Tied In A Muslin Cloth
• Green Chili, Sliced – 4-5 (Add Less If You Are Adding Red Chili Powder)
• 1 Medium size red Onion, Chopped
• 1 tsp dried mango Powder/Amchur
• Salt To Taste
• 1tsp Pomegranate Seeds/Aananardana
• 1-2 cup Tomato Puree
• 1tsp Turmeric Powder/Haldi Powder
• 2 tbsp Coriander Powder/Dhania Powder
• 1 tbsp Chana Masala  (I Used MDH Chana Masala)
• Oil – 2 Tbsp
• Cumin Seeds – 1 Tsp

Whole Spices:-

• Bay Leaf/tej Patta – 1
• Cinnamon Stick/Dalchini – 1 Stick
• Cloves/Laung – 3-
• Black Cardamom Pods/Badi Elaichi – 2
• Green Cardamom 2-3
• Cumin Seeds (Jeera) – ½ Tsp

Ingredients for Bhatura

• 1½ Cup All-Purpose Flour/maida)
• ½ Cup Semolina/suji
• 1½ Tsp Baking Powder
• 2 Tsp Sugar
• Salt To Taste
• Oil – 2-3 Tbsp
• ½ Cup Natural Yogurt
• Warm Water As Needed
• Oil For Deep-Frying

Step by step methods are here for Punjabi Chole  Bhature

Step 1:- First of all, in a muslin cloth, you add thick cardamom, little bit black paper, 2 green cardamoms, 2-4 clove, 1tejpatt,  1 stick cinnamon and little bit dry gooseberry. gooseberry will give us two advantages, it gives a good color to the gravy, and its light sour taste makes the chickpeas tastier. now add a little bit of tea. Now tie it tightly and keep it boiled with Kabuli chana, little bit baking soda, 1tsp salt. cook till 4 whistles on high heat.

Step 2:-  Meanwhile, till the gram is boiling, we prepare dough  for Bhatura. For dough take in a bowl white flour and Semolina. add little bit salt, oil and baking powder, sugar and curd and mix well. and prepare a flexible and soft dough. And apply some light oil in the dough and keep it for 2 hours

Step 3:- After  4 whistles off the gas flam. when the pressure goes down. open the lid and Discard the spices and tea bags and keep aside.

Step 4:- Now Heat 2 tbsp oil in a pan, add the cumin seeds. When the cumin seeds crackle, add  chopped onions, 1 tsp turmeric powder, and 1tsp red chili powder and fry till the onion is golden brown.

Step 5:- Add tomato puree and mix well. Now add salt according to your taste and add ginger garlic pest fry the masala over low heat till it starts to release the oil.

Step 6:- 9. Add 2 tbsp coriander powder, 1tbsp chana masala, 1/2 tbsp amchur powder and Anardana and green chilies. Mix well and cook for 5-6 minutes.

Step 7:- Now Add boiled chickpeas chana in tomato mixture and mix well. Add some water if needed.

Step 8:-Cook 7-8 minutes. Turn off the heat and set aside.

Step 9:-Now heat oil in a pan.

Step 10:-Divide into 6-8 equal portions of this dough. Now give it oval shape with the help of belan.

Step 11:-Deep fry the Bhaturas till both sides are slightly golden brown in color.

Now your chole bhature is ready to serve. Serve hot bhature with the chole, onions, pickle and lemon wedges.

Recipe for Paneer Butter Masala

Welcome to my kitchen, today we will make Paneer Butter Masala. Creamy Paneer Butter Masala is easy to make at home.

Here’s an easy recipe for the perfect restaurant style paneer butter masala. paneer butter masala is the most popular vegetarian dish from Indian cuisine. This creamy curry is made with onion, tomatoes, cashews, cream, and butter. It has a mild sweet taste. Which further enhances its taste. so let's start to make.

Ingredients of Paneer Butter Masala

• 2 teaspoons oil.
• 1 bay (Tej Patta)
• l/2 inch cinnamon stick
• 3-4 cloves
• 3-4 cardamom
• 6-7 large garlic, roughly chopped (about 25 gram).
• 2-inch ginger, roughly chopped (about15 grams)
• 1 large onion, or 2 medium size onion finely chopped
• 3-4 large tomatoes roughly chopped
• 10-15 whole cashews, raw
• 1 cup of water
• 2 tablespoons unsalted butter
• 1/2 teaspoon red chili powder
• 1/2 teaspoon Kashmiri red chili powder
• 1/2 teaspoon Garam masala or paneer masala
• 1/2 teaspoon turmeric powder
• 2 tablespoon coriander powder
• 1 teaspoon sugar
• Salt according to your taste
• 3-4 tablespoons cream,
• paneer, cut into cubes
• 2 teaspoons crushed Kasuri methi.

Step by step methods are here for Paneer Butter Masala

Step 1:- Heat 2 tbsp oil in a pan.

Step 2:- Once the oil is hot, add the bay leaf, cinnamon stick, cloves,  and cardamom and fry for a few seconds.

Step 3:- Then add the onion and fry until becoming golden brown.

Step 4:- Now add chopped garlic, ginger and cook 4-5 min.

Step 5:-Add chopped tomato and cashews. cook for 2-3 minutes.

Step 6:- Then add 1 cup of water. Cover the pan and cook on medium heat for 15 minutes.

Step 7:- After 15 minutes, off-gas flame. Remove the bay leaf, cinnamon stick, cardamom, and cloves.

Step 8:-Let the mixture cool down. then make a smooth paste in the blender. keep aside this mixture.

Step 7:- To the same pan now add 2 tablespoons butter and add1 teaspoon oil. and heat the oil.

Step 8:- Once the butter melts. low the gas flam adds the red chili powder and the Kashmiri red chili powder and fry for few seconds. This will give the curry a nice orange-red color.

Step 9:- Add 2 tbsp coriander powder, 1tsp turmeric powder, 1tsp Garam masala powder,  and ground paste of the mixture. Now add salt according to your taste and fry the masala over low heat till it starts to release the oil. Stir the spice continuously. if the mixture has thick then you can add 1 cup water.

Step 10:- Then add 1-2 tsp sugar and cook 1-2 min. now add the cream and mix well.

Step 11:-Add paneer cube in the mixture and cook for 2 to 3 minutes on medium heat.

Step 12:- Finally add crushed Kasuri methi.

Paneer Butter Masala is ready to serve. Transfer Paneer Butter Masala to a bowl. You can add 1tbsp cream, finely chopped coriander leaves for garnish. and enjoy eating with jeera rice, chapatti, naan

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