Namak Ajwain Parathas

Ingredients

Wheat flour

Ajwain

Salt to taste

Method

1. Mix flour, ajwain and salt together along with water to prepare the mould.

2. Make small balls out of the mould

3. Prepare parathas of the mould and bake them with ghee on a hot tawa.

Aloo paratha

Ingredients

4 medium size boiled potatoes

1 tsp jeera powder

1 tsp corrainder powder

1 tsp ginger paste

salt to taste

chopped corriander

3-4 chooped green chillies

Method
Stuffing
1. Heat oil in pan. Add the jeera, corriander powder and salt to to the oil. Add 1 tsp ginger paste. Fry for a minute

2. Mash the boiled potatoes and add chopped corriander and chopped green chillies to this mash mixture.

3. Add the mash mixture to the oil and mix well.

Cook for 5 minutes to mix all well.

Parathas

1. Make a dough for parathas mixing wheat flour and water

2. Make a small round and add the stuffing to this.

3. Roll the ball to paratha and bake it on a tawa.

Serve with pickle or sabzi.

Muli Paratha (Radish paratha)

Ingredients

2 medium Radish (Muli)
Wheat flour
1 tsp turmeric powder
1 tsp jeera
1 tsp dhania-jeera powder
ghee
salt to taste
1 tsp chilli powder

Method

1. Grate the radish and mix wheat flour with the grated radish

2. Add turmeric, jeera, dhania-jeera powder, chilli powder, salt to the flour-radish mixture and prepare the dough (Do not mix water in this - the radish would give out water when mixed with the dough. Add dough in proportion to the grated radish)

3. Prepare small balls of the dough and roll the balls into round/oval/traingular shapes

4. Put the parathas on the tawa and with ghee bake the paratha properly on the tawa.

Serve with Pickle or any vegetable