PARANTHAS ( BREADS )

IT IS TIME FOR SOME STUFFED PARANTHAS WITH DIFF. STUFFINGS

 MIXED VEGETABLES PARANTHAS  (10paranthas)

STUFFING-

2tea cups mixed vegies ( french beans,carrots,cauliflower,green peas ) finely chopped

3-4 spring onions finely chopped

1 small potato boiled and chopped

2 tbsp. green corriander chopped

2 green chillies chopped

salt andpepper as reqd.

DOUGH

1 1/2 tea cups maida

1 1/2 tea cups aatta

1 tbsp. butter or ghee

1/2 cup milk   water as reqd.

 

Knead the dough ,cover and keep aside for 15 minutes. 

Squeeze out water from chopped  vegies and mix everything well.

Roll out paranthas with the stuffing and cook on hot tawa 

Serve hot with butter and curd.

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ORIENTAL STYLE STIR FRIED VEGETABLES PARANTHAS ( 10 paranthas )

STUFFING

 

2 Onions chopped

2 tea cups Cabbage shredded finely

1 teacup   Beans Sprouts

1 tea cup Carrots grated thickly

1/2 tsp. Soya sauce

1/2 tsp. Sugar          Sugar as reqd.      1 tbsp. oil

a pinch of ajinomoto

DOUGH

3 tea cups maida

1 tbsp. oil              1/2 tsp. salt

Mix and kneed to a smooth dougdusing warm water. Leave for 15 minutes.

Heat oil, add all the vegies, onions  and cook on high flame for 3-4 minutes. Add soya, sugar and salt. Mix well and cool.

Roll out paranthas with the stuffings and cook on a hot tawa.

Serve hot with garlic chilly sauce.

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