Onion Paratha

Paratha comes under Indian cuisine. We have varieties of parathas with different stuffing. Onion Paratha is one among them. Onions are used in each and every dish by Indians. It has lot of health benefits also. Onions have a variety of medicinal effects. Early American settlers used wild onions to treat colds, coughs, and asthma. In Chinese medicine, onions have been used to treat angina, coughs, bacterial infections, and breathing problem. We consume onions in the form of salad and in preparing other vegetables. Lets have a look how to make onion parathas. Hey it is simple only thing the onions are fried with green chilli and some chat and garam masala and salt and stuffed in the dough ball and made into circle shape. It is consumed with curd. It is spicy and tangy paratha and also tastes good.

Onion Paratha

Preparation time: 15 mins

Cooking time: 20 mins

Ingredients

For stuffing

2 big size onion finely chopped
2 green chillies finely chopped
1/2 tbsp garam masala
A pinch of turmeric powder and chat masala
Salt as per taste
2 tbsp fresh chopped coriander leaves
For dough

1 Cup wheat flour
A pinch of salt
1 tbsp oil
How to make stuffing

We have to take a container on heater add oil once hot add  green chillies and onion and fry it till onion are golden brown. Add turmeric powder, chat masala, garam masala and salt mix them well and garnish it with coriander leaves. Allow this to cool.

How to make dough

Take wheat flour in a container  add oil and salt and with the water knead it and make a dough. Close and keep it for 10 to 15 mins.As making dough should be the first step.

How to proceed

Take a two small ball of dough make a small circle each of 5 cm diameter.

Now place the  stuffing in one of the circle in the centre and place the other circle over it and press the edge

Now using some wheat flour for dusting make a circle of about 10 cm diameter and then roast it on a tava both sides. We can eat this paratha with curd as no vegetable curry is needed. Repeat the same process for the rest. Serve it hot.

Bhogi Special

Bhogi is celebrated the preceding day of Makara Sankranthi. It is a festival celebrated in north karnataka. On this day the sajji( bajra) or jowar roti's are made. Varieties of side dishes is accompanied with this roti's. On the other hand one more important dish is huggi gojju is also prepared. The dishes that are prepared are in the photograph. And most of the items are already posted and those which are not posted will be updated in future.



Dishes here are  Jowar roti, Badanekai yennigai, shenga chutneypudi, balaka menasinakai, butter, gural pudi, ranjaka (red chilli chutney), salad of carrot and cucumber, huggi gojju, curd, buttermilk.

Bhogi Special

Ingredients for jowar/ sajji roti

Sajji/ jowar flour 2 cup
sesame seeds (til) 2 tbsp
Hot water 1 cup
Method:

Keep water for boiling and once it is boiled pour this hot water in to the flour. Mix well and knead it . Take a small dough ball and use some flour for dusting and start tapping with your palm till it is around 8 inch diameter. Apply til on to it and press again. Put this on a tava. Apply water on only one surface with the wet cloth. Once it is cooked  turn it and cook the other side. With the dry cloth fold press down in short intervals on to the sides and middle. The roti's will puff and it ensures that it is cooked well. Take it off from the tava. Repeat the same process for the rest.

Pudina Parath

Pudina Paratha

Ingredients:

1. Mint (pudina leaves ) 1 cup
2. 2 Green chillies finely chopped.
3. 2 cup Wheat flour
4. Salt as per taste
5. Oil 2 tbsp
6. Jeera 1 tbsp

Method:

Grind the jeera, pudina leaves and green chillies in a grinder and add to the wheat flour. Add some salt and oil. Now with the water knead the wheat flour and make a dough. Knead till it becomes soft. Keep it closed lid for 10 to 15 mins.

Now take a small dough ball make a circle of 8 inch diameter with rolling pin. Use wheat flour for dusting. Now cook this roti on the tava both sides. Apply oil if needed. Repeat the same process for the rest. Serve hot.

Gobi Paratha

Gobi Paratha

Ingredients:

1. 1 Medium size Gobi
2. 1 Tbsp red chilli powder
3. 1 tbsp garam masala
4. 3 tbsp oil
5. 2 Cups wheat flour
6. Salt as per taste
7. Fresh coriander finely chopped (2 tbsp)
8. 1 Tbsp turmeric powder

Method:

For stuffing:

Take Gobi and cut the florets in to very small pieces and put them in salt water to clean. Then drain all the water and keep aside. Take a pan on heater add 2 tbsp of oil. Once the oil is hot add Gobi florets and fry it. Add turmeric powder, red chilli powder, garam masala and salt and mix it well and cook with closed lid till the Gobi is cooked. Garnish it with fresh coriander leaves and allow it to cool.

For Dough

Take wheat flour in a bowl add salt, oil and with the water knead the dough and make the dough consistency to chapati dough. Keep it closed in a vessel for about half an hour.

How To Proceed:

Take 2 small dough balls of a lemon size and make them to a circle of diameter of 3 inch.Now spread the stuffing of about 2 tbsp on to one of the dough and place the other circular dough over it and fold the sides. Now with the wheat flour for dusting make the circular shape of about 8 inch diameter.  Now cook both the sides on tava. Repeat the same process for the rest. Serve hot.