EGG PARANTHAS

INGREDIENTS:
2 eggs
1 ½ cups of wheat flour
2 tbsp onion (chopped)
2 green chillies
2 tbsp coriander leaves
Enough milk for kneading dough
Salt to taste
Oil for cooking
METHOD
Beat the eggs. Add all other ingredients and wheat flour to it to make dough. Keep for 5 minutes and knead again.
Make thin, round or square paranthas and cook both sides on a tawa with oil. Serve hot with achar or sauce.

PANEER PARANTHAS

INGREDIENTS:
2 cups of wheat flour
1 cup paneer (mashed)
2 green chillies (chopped)
½ tsp red chilli powder
Salt to taste
¾ tsp black salt
½ tsp ajwain
Oil for cooking
METHOD
Make soft dough of wheat flour with water.
Mix together paneer and other ingredients.
Make balls of dough and fill with paneer.
Roll out parantha and cook on a tawa with oil.
Serve hot with butter and curd.

Mooli ka parantha

Mooli parantha is known as RADISH PARANTHA. This is a north India breakfast dish. This parantha is very easy to cook.
Ingredients: radish, salt, atta
Ingerdients:
2 radishes (mooli)
1 tsp ajwain
½ tsp red chilli powder
¾ tsp turmeric powder
½ tsp coriander powder
Salt to taste
1 tbsp ghee
2 tbsp coriander leaves
2 cups wheat flour (atta)
Method:
1. Wash the radish and grate it. Then take a soft cloth place grated radish and squeeze nicely.
2. Heat ghee put ajwain, turmeric powder,chilli powder, coriander and salt and radish then fry 2-3 minutes. Keep it aside for cool.
3. Then put gram masala,coriander leaves.
Now make atta dough. Divide the dough into balls. Roll it out a little. Fill it with stuffing in centre and roll out again to make a parantha. Heat the tawa put a parantha on tawa.when cook a parantha both sides apply the ghee. Now remove a parantha from the tawa .cook all paranthas like this
Now parantha is ready serve it hot with butter, curd and pickle.

MAKKI METH I PARANTHAS

INGREDIENTS:
2 cups makki wheat flour
1 cup wheat flour
½ cup onion (chopped)
Salt to taste
½ tsp red chilli powder
½ tsp ajwain
Oil for cooking
METHOD
Make dough of both types of wheat flour along with other ingredients with warm water.
Keep this dough for 10-15 minutes and again knead nicely with your palm.
Roll out little thick round paranthas and cook on a tawa, putting oil.
Serve paranthas with butter and sarson ka saag.