MADURAI STYLE MUTTAI PAROTTA (KOTHU PAROTTA)

INGREDIENTS :

Pearl onions/Sambar onions /Small onions - 1 cup

Tomato - 2 (medium)

Curry and coriander leaves

Turmeric powder - 1 tsp 

Kari masala powder/ Garam masala - 1 tsp

Chilli powder - 2 tsps

Coriander powder - 1 tsp

Green chillies - 5

Eggs - 5

Chicken kuzhambu/kurma - 3 cups

Parotta - 5

Salt to taste

METHOD OF PREPARATION :

1) Heat oil in a kadai . Once hot, add onion , green chillies and curry leaves. Saute till tender. Then chopped tomato and saute them till skinny.

2) Drop in the eggs and Salt. Mix it well.

3) Then, add in the Chicken Kuzhambu/Kurma , Turmeric powder, Chilli power, Coriander powder and kari masala power. Mix it well. 

4) Then, add in the scrambled parotta pieces to it, add little more salna and mix it well. Take a long flat spatula or dosa ladle and finely mince it well. Mix it evenly and once done, garnish it with Coriander leaves.

Serve hot with Chicken Salna. 

PANEER PARATHA

INGREDIENTS :

Paneer - 250 grams

Green chillies - 4

Coriander leaves - few

Wheat flour - 1 cup

Turmeric powder -1/2 tsp

Chilli powder - 1 tsp

Salt to taste

METHOD OF PREPARATION :

1) Mix paneer cubes with salt, chilli powder and turmeric powder. Fry them for 2 minutes in a pan. Allow it to cool and blend them to scramble, mix in finely chopped green chillies and coriander leaves.

2) Roll out the paratha, stuff in a spoon of the paneer mix. Roll out paratha. 

3) Heat dosa pan. Place the paratha, spray little oil or ghee. Flip once to its side. Remove and transfer it to a plate once done.

Serve hot. 

 

PALAK POORI

INGREDIENTS:

Palak/ Spinach - 1cup

Green chillies -3

Wheat flour - 1 cup

Turmeric powder- a pinch

Jeera powder-1 tsp

Salt to taste

METHOD OF PREPARATION:

1. Wash the leaves well and blend it with green chillies finely in a blender.

2) Knead a soft dough with the blended mix, turmeric and jeera powder and wheat flour with little salt

3) Roll out poori and deep fry them till done.

Serve Hot.

 

CHEESE POTATO PARATHA (Gozleme - Turkish Flatbread)

INGREDIENTS :

Potatoes - 3

Wheat flour - 2 cups

Grated cheese - as required

Jeera - 1 tsp

Turmeric powder - 1 tsp

Green chillies - 2

Salt to taste

METHOD OF PREPARATION :

1) Boil potatoes and mash it well with jeera, turmeric powder, salt and green chillies.

2) Knead soft dough with flour, water, oil and salt. Set it aside for 1 hour. Roll out small chapathi's smaller and thin than usual. Place the potato and spread well , spread grated cheese and place the other chapathi and roll down again firmly.

3) Heat Tawa. Once fry, place the paratha , spray oil and flip to its side till done.

 

SPINACH TEPLA

INGREDIENTS :

• Wheat flour - 1 cup
• Besan / Chickpea flour - 1/4 cup
• Chilli powder - 1 tsp
• Coriander powder - 1/2 tsp
•  Garam masala - 1/2 tsp
• Cumin seeds - 1 tsp
•  Spinach chopped - 1 cup or even more( I used 1 bunch)
• Turmeric powder -  1 tsp
• Salt to taste
• Butter

METHOD OF PREPARATION :

1) Knead a soft dough with all the ingredients using warm water.

2) Take small balls of dough and roll chapathi. Heat dosa tawa. Once hot, place them in a it. Spray ot spread butter or oil. Flip to its side till done.

Serve hot with Raitha.

SPINACH CAULIFLOWER WRAP

INGREDIENTS :

For Chapathi : Knead a soft dough using 1 cup of wheat flour, salt , water and oil. 

For Spinach spread, 

Spinach - 1 cup

Small onions - 3

Salt - a pinch

For Cauliflower masala:

Cauliflowers florets - 1 cup

Onion - 1 small

Tomato -1 small

Spring onions - 3

Turmeric powder -1/2 tsp

Chilli powder - 1 tsp

Salt to taste.

METHOD OF PREPARATION :

1. Heat oil in a kadai. Once hot, Saute onion, tomato and spring onions till tender. Add in cauliflower florets with turmeric powder, chilli powder and Salt. Cover with a lid, cook till cauliflower is soft and tender. 

2) Meanwhile, prepare spinach chutney. Boil spinach and little onion with salt and blend it finely.

3) Roll out chapathi. Heat tawa. Once hot, place the chapathi and flip it to it's side till done. Spread spinach chutney on chapathi and a spoon of cauliflower masala. Roll it slowly. Toss it once and remove from the flame.

Remove from the flame and Serve Hot.

Linking it up with Nithu's "Healthy Food for Healthy Kids - Wraps & Rolls" guest hosted by Asiya.

and Jaleela's Bachelor's Feast event

Linking it up with Ramya's Innovative Recipes 2013 .

Nupur's "Cook n Bake : With Spinach

Linking it up with Amy's Cook like a Celebrity Chef event.

VIRUDHUNAGAR PORICHA PAROTTA

INGREDIENTS : 

Maida/ Plain flour - 1cup

Curd - 1/2 cup
Oil 
Salt to taste


METHOD OF PREPARATION :

1) Knead plain with 1/2 cup of curd and sufficient water with salt to a soft dough. Add more oil while kneading to make it more soft . Cover it with a damp cloth or a cling film and leave it aside for minimum 8 hours. You can knead it in  the morning for making parotta for dinner .

2) Cover with a cling film, leave it aside for 6-7 hours. You have to knead the dough in  the morning for making parotta for dinner . 

5) Apply oil to your hand, roll small balls of the dough and roll as thin as you can.

4) Fold it from the sides like a spiral pattern.

5) Spray a spoon of oil over it and flatten it with your palms and roll out lightly.

6) Heat oil . Once hot , deep fry them till done .

Serve with Salna or Chicken kurma.

VEECHU PAROTTA - MADURAI SPECIAL

INGREDIENTS : 

Maida / Plain flour - 1 cup

Curd - 1/2 cup

Oil 

Salt to taste

METHOD OF PREPARATION :

1) Knead plain with 1/2 cup of curd and sufficient water with salt to a soft dough. Add more oil while kneading to make it more soft . Cover it with a damp cloth or a cling film and leave it aside for minimum 8 hours. You can knead it in  the morning for making parotta for dinner .

2) Apply oil to your hand, roll small balls of the dough and flatten it very thin as shown. Then flip it twice or thrice to extend it or roll it very thin as:

3) Roll its sides like a square/rectangle. 

5)  Heat tawa . Once hot , place it and add a spoon of oil .Then flip to its side till done .

Serve with Chicken kurma or Salna.

PUNJABI CHOLE BATURA

Batura is one of most loved recipe, because of its softness and unique taste. 

BATURA :

Ingredients :

Maida / Plain flour -- 2 cups
Wheat flour -- 1 cup
Curd / Yogurt - 1 / 2 cup
Baking powder - 1 tsp
Salt
Sugar - 1 tsp

METHOD OF PREPARATION :

1) Mix the above said ingredients with little water , knead a soft dough and keep aside for 30 minutes .

2) Roll them out a bit thin and large size.

3) Deep fry them in oil till done.

PUNJABI CHOLE :

INGREDIENTS :

White channa / Kabuli channa -- 3 cups
Onion - 2 medium size
Biriyani leaves
Cinnamon sticks - 2
Cloves - 2
Garam masala powder - 1 tsp
Chilli powder - 2 tsps
Turmeric powder - 1 tsp
Salt to taste
Curry leaves
Elachi - 2
Mustard and Shah jeera - 1 tsp each
Green chillies- 2
Ginger-garlic paste - 1 tsp
Lemon juice -- 1 tsp

FOR GRINDING :

Cashew - 5 pieces
Fennel seeds - 1 tsp
Ripen Tomatoes -- 4
Fresh cream - 2 tsps
Red chillies- 2

METHOD OF PREPARATION :

1) Soak channa overnight . Pressure cook for 4 whistles , strain the stock and keep aside .
2) Heat oil in a kadai . Add Mustard and Shah jeera . Once it splutters , add green chillies and chopped onion . Saute till tender .
3) Then add ginger-garlic paste , cloves , biriyani leaves , elachi and cinnamon sticks . Saute it for a min . Add curry leaves .
4) Then add channa , all the powders and saute till the raw smell leaves .
5) Then add the grinded masala with little salt .
6) Add little water , cover with a lid and cook in slow flame till the oil separates .

Garnish with coriander leaves and lemon juice . Serve hot with roti's / paratha / poori .
This goes to "CWF - LB : Chickpeas", hosted by Nithubala and started byKiran.