Time for Some Purabi Perfect Paranthas
There are some people for whom Sunday breakfast without paranthas isn’t happening and paranthas without ghee is just not happening! So here are some purabi perfect paranthas to make your breakfast table all love! Add on some Purabi ghee to your paranthas, and it will become as best as it can.
- 1 cup all purpose flour
- 1 tablespoon virgin olive oil
- 1 boiled potato
- 1/2 onion
- 1/2 teaspoon cumin powder
- 1/4 teaspoon coriander leaves
- 1/2 green chilli
- 1/4 teaspoon red chilli powder
- 1 pinch chaat masala
- 1/2 teaspoon baking powder
- 1/2 teaspoon sugar
- 2 tablespoon Purabi curd
- 1/4 teaspoon baking soda
- 2 teaspoon refined oil
- 2 tablespoon lukewarm milk
- Prepare firm dough with floor, baking powder, baking soda, curd, refined oil, sugar and salt in the flour and mixing it with your fingers then adding warm milk in it. Cover with a wet cloth and keep it aside.
- To make the stuffing, take mashed boiled potato with finely chopped onions and green chilies, chat masala, coriander leaves, red chili powder and cumin powder and salt.
- Now take the dough and divide it into two equal portions. Roll each portion into a ball and then flatten the ball using a rolling pin. Place a spoonful of filling in the center of the flatten dough and close the kulcha well. Sprinkle some flour over it and roll it again into a paratha.
- Take a non-stick pan, add olive oil in it and heat it over medium flame. When oil bubbles start to rise, gently place the kulcha in pan and cook for a minute. Flip the kulcha and cook the other side till both sides turn crispy and golden brown in colour.
- Kulcha is ready to be served.
Pro tips: Tastes best with chole masala or paneer masala with a spoonfull of Purabi ghee on the top of the kulchas.
Gobi Ka Parantha (Cabbage Paratha)
For the dough
- 1 Cup Atta/ wheat flour
- 1 tsp Oil
- To taste Salt
For the stuffing:
- 1 Cup Cabbage, chopped
- 1/2 Cup Onion, finely chopped
- 2 Small Potatoes (mashed), boiled
- 2 Tbsp Coriander leaves, chopped
- Spices (1/2 tsp): Ajwain, Garam masala powder, Red chilli powder
- Salt: to taste
- 1/2 tsp Zeera
- 1/2 tsp Heeng (Asafoetida)
- 2 Tbsp Oil
- Mix flour, salt, oil, ajwain, baking powder (a pinch) and water to make soft pliable dough. Keep it aside.
For the stuffing:
- Heat 2 tbsp oil in a pan and add zeera, hing. Now add chopped cabbage, onion, mashed potatoes and mix well.
- Add salt as needed, coriander leaves and other spices. Cook till the water evaporates.
- Remove the stuffing from the pan and set aside to cool down.
- Now divide the prepared dough into small equal size balls, take one portion and roll with a rolling-pin. Make a small roti and place a 1 Tbsp of prepared stuffing on the center.
- Cover from all the side, dust some flour and roll again to make a proper parantha.
- Make sure the stuffing should not come out, for that seal the sides with some water on the edges so the stuffing does not come out.
- Heat a tawa and drizzle few drops of oil. Place the stuffed parantha gently on the tawa and roast it from both sides by greasing it with oil or ghee.
- Serve hot with curd and pickle of your choice and ofcourse with a dollop of ghee on the top of the parathas.