Parathas and rotis

Chickpeas Parathas

We love parathas, I also find making kids lunchboxes (with some kind of protein) a big challenge every day. Today I had soaked chickpeas, so I decided to make these chickpeas parathas for their lunchbox. These were delicious and full of nutrients.

I never use canned chickpeas. So I soak them fresh and make any dishes. If I forget to soak them beforehand, I soak them for an hour or two in hot water or put them in instantpot on yogurt mode for couple of hours. Then cooking them for couple of whistles in pressure cooker yields soft chickpeas. Use the cooked ones for this Chickpeas paratha or any other curries.

2 cups cooked chickpeas
2 cups wheat flour
2 tbl spn mozerella cheese (optional)
2 tbl spn coriander leaves
1 tea spn chilli powder
1/2 tea spn garam masala
1/2 tea spn chaat masala

Make a loose dough with wheat flour, water, salt. Knead very well by adding a little oil.
Leave it aside for atleast 30mins.
Soak chickpeas overnight and pressure cook them.
Grind them (without any water) to a smooth paste.
Add salt, spices, cheese and coriander leaves.
Mix it very well. Make balls from the mixture.
Stuff the chickpeas balls in the dough. Carefully roll them into parathas.
Roast on hot tava applying enough ghee.
Serve hot with pickle or any other side.

Makes about 4-5 parathas
Preparation time : 30mins

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Kale Paratha

Kale Paratha
Kale Paratha

Hope you all had a happy Ganesh chaturthi. We had a small pooja at home, kids had a lovely time. After all that heavy eating for the festival, we craved for something simple. I prepared these Kale parathas last week and they came out really good.

People are going crazy about Kale or leafy cabbage these days. You hear about kale chips, kale soup etc. I have tried earlier to include this in our diet. My family was not very impressed with it. Personally I liked kale soup. This time I thought of completely hiding it in some dish. I make spinach parathas very often and my kids love it. So I decided to make kale parathas. They came out really good. I quickly clicked some pictures to post it here.

Cook/steam kale. Grind into paste and add spices.
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Add flour and knead into dough.
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Roll into parathas.
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Roast on hot tava and serve hot.

Kale Paratha

Spicy, healthy and delicious flatbreads made with kale and spices.
4 from 2 votes
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 10 -12 parathas


  • 1 bunch kale - remove thick stems
  • 1 tea spn cumin seeds
  • 3 green chillies
  • 1 tbl spn plain yogurt/curd
  • 1 tea spn garam masala
  • 3 cups wheat flour
  • Oil/Ghee
  • Salt


  • Remove the stems of kale and chop roughly.
  • Heat a cup of water and put kale. Cook for 3-4 mins (or steam it).
  • Grind to a smooth paste with green chillies.
  • Add cumin seeds, yogurt, garam masala, salt.
  • Add wheat flour and mix it well to make a soft dough.
  • Take small ball of dough, roll into a circle.
  • Apply ghee or oil and then fold into triangle.
  • Roll again into thin round.
  • Roast on a hot tava.
  • Serve hot with a spicy side dish or with plain yogurt and pickle.


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Radish Paratha (Mooli Paratha)

Mooli paratha
Radish Paratha

As many of my regular readers know, I am a huge fan of stuffed parathas, just like my parents. Aayi always mentions the parathas that my brother’s cook made. When the cook left, my brother would bring parathas from some hotel for her. One of their favorites is mooli paratha. I had not tried making these before. Few days ago, I had to use up a radish and I thought it was good idea to try making these and they came out delicious.  My kids who did not want to eat any vegetables, didn’t complain when I gave them these. I thought I would write it down here so that I won’t forget again.

I used this huge radish we get here. It had lot of water. I grated it in food processor.
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Squeeze the water out of it.
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Almost a cup of water came out of it!.
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Make the stuffing.
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Stuff the stuffing in outer cover.
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Roll into paratha.
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Mooli paratha

Radish Paratha (Mooli Paratha)

Spicy radish stuffed flatbreads
3 from 1 vote
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 10 -12


  • For Stuffing
  • 2 cups grated radish
  • 1 tea spn chilli powder
  • 1/2 tea spn amchoor powder
  • 1/2 tea spn garam masala
  • 1 tea spn ginger garlic paste
  • A pinch turmeric powder
  • Oil
  • Salt
  • For Cover
  • 2 cups water water drained from radish and plain water
  • 4 cups wheat flour
  • Ghee/Oil optional


  • Peel and grate the radish.
  • Take the grated radish in a clean thin cloth, Squeeze it out till most of the water is drained out of it.
  • Use that water to make the dough.
  • Mix water salt and wheat flour to make the dough.
  • Knead it very well. Apply a little oil to it and keep it aside for atleast 30mins.
  • In a thick bottomed pan, heat oil, add ginger garlic paste and then the radish.
  • Fry for few minutes, add turmeric powder, chilli powder, garam masala, amchoor powder, salt.
  • Mix everything well. Take off the heat and let it cool to room temperature.
  • Take ping pong sized ball of cover, roll it into a small circle.
  • Take a ball of stuffing, keep it on the cover and seal the cover around the stuffing.
  • Roll into paratha (be careful while rolling, taking care not to rip the cover. It takes a bit of practice to get this right.).
  • Roast the paratha on hot tava.
  • Serve hot with pickle and plain yogurt. I mix a little chaat masala in yogurt and serve that with paratha.


Smaller radish may have less water in them, but it is good to tray squeezing out as much as possible to make rolling of parathas much easier.

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Sweet Potato Parathas

Sweet Potato Parathas
Sweet Potato Parathas

Wish you all a very happy new year 2016.

There was a time when Ishaan was around 2 years of age when I used sweet potatoes very regularly. But that did not continue for a long time. He does not like anything sweetish, so I stopped. Now I am trying to include them back in our diet because of their nutritional values and also because Ayaan is almost that age now. He has a big sweet tooth. Few months back, I saw these very tender and beautiful sweet potatoes at Farmers market. I made a simple stir fry with half of them. The remaining went into these stuffed parathas.

I used a combination of sweet potatoes and normal potatoes for this. I did not want the parathas to be too sweet. I also used lot of masalas to make them a little spicy. I think I need to make these more often, they were just delicious.

Cook sweet potatoes and potatoes(I do not have them in picture below) in pressure cooker. Peel them when they are cooled down.
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Add the spices and mash them to remove any lumps.
sweet potato parathas3 sweet potato parathas5Make the dough. Take small balls of covering, flatten it on the palm and then stuff a small ball of stuffing in them. Seal properly.
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Roll each ball and then roast them on tava.
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Sweet Potato Parathas

Sweetish spicy parathas with sweet potatoes, tasty and very filling.
5 from 3 votes
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 10 -12 parathas


  • For Stuffing
  • 4-5 small sweet potatoes about 2 cups when mashed
  • 2 potatoes 1 cup mashed
  • 1/2 tea spn red chilli powder
  • 1 tea spn coriander-cumin powder
  • 1/2 tea spn chaat masala
  • Salt
  • For outer cover
  • 1/2 cups water
  • 3 cups wheat flour I use multigrain flour
  • 1 tea spn oil
  • Salt


  • Make a dough with the ingredients mentioned under outer cover.
  • Knead the dough very well for few minutes.
  • Apply little oil to the dough and let it rest (covered) for atleast 30-60mins.
  • Cook sweet potatoes and potatoes in pressure cooker.
  • Peel them and mash.
  • Add all the spices, salt and mix well.
  • Make small balls out of the dough and stuffing (I usually make sure I have equal number of dough and stuffing).
  • Take a ball of dough and flatten on your palm, use little oil if needed.
  • Keep a stuffing ball on it and seal the dough properly around the stuffing.
  • Roll them into paratha. (Do not use too much dry flour).
  • Roast on hot tava.
  • Apply ghee from both sides for extra taste (I do that for kids).
  • Serve hot with yogurt or pickle or any side dish of your choice.


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Avocado Paratha / Chapati

avocado parathaWish you all a very happy and prosperous new year. Ishaan had two weeks winter holidays and V took one week off from work. We stayed indoors mostly because of the cold weather. But we had lots of get togethers with friends. It was so much fun for all of us. We got up late, ate whenever we wanted instead of going by clock, slept very late and played/chatted with friends. I am kind of sad that the holidays are coming to end and from tomorrow, the child will go back to his daily schedule!. I had plans of posting something here once in a while but was feeling too lazy.

I did not know about Avocados (‘Benne hannu’ in Kannada) till I moved to US many years ago. I love this creamy fruit and when Ishaan was younger, I would buy it regularly, mash it up with lemon, salt and feed him. I also tried to incorporate it in any Indian dishes when possible – like this avocado dosa. My latest favorite has to be this avocado chapatis/parathas. One mashed avocado in the dough makes very soft chapatis. I make these very often now. Sometimes I just add avocado to wheat flour and make dough, sometimes I add some spices to it to make it more tasty.

1 avocado (mashed)
3 cups wheat flour
1/2 tea spn red chili powder
1/2 tea spn cumin seeds
1 tbl spn chopped coriander leaves
1/4 cup yogurt/curd(optional)

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Mash the avocado and add chilli powder, cumin seeds, salt to it. Mix well.
Aayi's Recipes avocado paratha4
Now add this to wheat flour, add coriander leaves, mix everything well. Add yogurt to the mixture and enough water to make a dough. Keep the dough aside, covered, for 15-20mins.
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Roll them into chapatis/parathas and roast on hot tava. Serve hot.

Serves : 3-4
Preparation time : 30mins

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Vegetable Paneer Paratha

Vegetable Paneer Paratha
I love making/eating parathas. It is one way I load up everyday rotis. There are no talks at the table when parathas are on the menu. I usually serve them with yogurt or pickle. I usually make a big pile of them so that we can enjoy them for next days lunch also  – I cut them into strips/squares, whatever he prefers, next day for Ishaan’s lunchbox.

Few days ago we visited Kansas zoo with our friends. That was the first time, we went there with lunch packed. I made a pulav and my friend Amrita brought these tasty parathas. I loved her parathas. I might have eaten Ishaan’s share of paratha also :). I got her recipe and wanted to make them at home. I followed whatever I remembered. They came out so well. My little chef helped me make them. I had only peas and carrots with me, but a lot of other veggies can be used in the stuffing.

3 cups wheat flour
1 cup vegetables (like peas, carrots, potatoes, cabbage, cauliflower)
1 cup crumbled paneer
1/2 cup onion
2 tea spns ginger-garlic paste
1/2 tea spn garam masala
1/2 tea spn chilli powder
1/2 tea spn cumin seeds
A pinch turmeric
1/2 tea spn coriander-cumin powder
2 tbl spns chopped coriander leaves

veg-paneer paratha1

Make a dough mixing wheat flour, water, salt and a little oil. Do not make the dough too soft or too hard. Cover it and keep aside for atleast 30mins.
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Cook all the vegetables and keep aside. I used carrots and peas only when I made these, but you can use some or all the vegetables mentioned above.
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Heat a little oil and add cumin seeds. Then add onion, ginger garlic paste and little salt. When onions get slightly soft, add garam masala, coriander-cumin powder, chilli powder, turmeric, salt, mix well. Add the vegetables and mash them to remove any lumps.
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Now add paneer, coriander leaves, mix well. Adjust salt if needed.
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Make small balls from outer dough and vegetable stuffing.
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Make parathas. Roast them on hot tava.
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Serve hot with some butter/ghee and pickle/yogurt.

Serves : 4
Preparation time : 45 mins

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Moong dal – Methi Paratha

moong dal-methi paratha

Fenugreek or methi is supposed to have anti-diabetic effects on human body. According to wiki – ‘Several human intervention trials demonstrated that the antidiabetic effects of fenugreek seeds ameliorate most metabolic symptoms associated with type-1 and type-2 diabetes in both humans and relevant animal models by reducing serum glucose and improving glucose tolerance‘. I like to try new dishes with both methi seeds and leaves. I saw this recipe on a cooking show few days back. I am also trying to minimize the usage of rice in our diet. So these days we try to eat more chapatis and parathas. These parathas made a wholesome and tasty meal.

1/2 cup moong dal
1/2 cup chopped fenugreek(methi) leaves
1/2 tea spn pepper powder
1 tea spn cumin seeds
2 cups (approx, use what is needed to make a dough) wheat flour

Cook moong dal in pressure cooker with just enough water till it is soft.
Mix cooked dal, chopped methi leaves, cumin seeds, pepper powder and salt. Add enough wheat flour to make a soft dough. Knead it very well.
Take small balls of the dough and roll into parathas.
Roast them on both sides on a hot tava.
Serve hot.

Serves : 2-3
Preparation time : 30mins


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moong dal-methi paratha

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Zucchini – Peanut Parathas

zucchini paratha

We love parathas. I wanted to try something different this time. I buy zucchinis during every shopping spree. I try to include it in different dishes. It looked perfect for paratha stuffing. A small potato helps in binding the stuffing. I also added some roasted peanuts for a nice crunch. The parathas came out so great. The parathas had a very different taste.

2 cups wheat flour
1/2 cup peanuts roasted
1 cup grated zucchini
A small boiled and peeled potato (optional)
1 tea spn kasuri methi
A pinch turmeric
1 tea spn red chilli powder

Make a soft dough with wheat flour adding salt, water and little oil. Knead very well for few minutes. Keep it aside for 30mins.
Powder the peanuts. In a bowl, mix peanut powder, mashed potato, grated zucchini, kasuri methi, turmeric, chilli powder, salt. Mix them well.
Take a ball of the wheat dough, roll into a circle. Take a ball of stuffing, stuff in the circle. Roll into paratha. Roast from both sides. Apply ghee if needed.
Serve hot with yogurt topped with a little chilli powder and chaat masala.

Serves : 2-3
Preparation time : 40mins


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Cabbage Paratha

cabbage paratha

My aayi loves stuffed parathas. Everytime we visit India, we go to this small paratha place near my brother’s home in Bangalore. It is aayi’s favorite place. Last few days, I have been missing her so much. So I decided to make these and pretend as if she was right here. It made me feel good.

2 cups grated cabbage
2 tbl spn chopped coriander leaves
1/2 tea spn garam masala
1/2 tea spn chilli powder
A pinch turmeric
2 cups wheat flour

Make a dough from wheat flour by adding salt and water. Add 1 tea spn oil to the dough and knead very well. Keep it closed for about 30mins.
Heat oil and add grated cabbage. Fry for few minutes. Then add garam masala, chilli powder, turmeric powder, salt. Mix well. Cook it down till all the mixture becomes very dry. Add coriander leaves and mix well. Take off the heat and let it cool.
When you are making parathas, make sure the stuffing is as dry as possible. Squeeze the cabbage once it cooks down a bit to remove any extra moisture. If is better to squeeze out the moisture before adding any spices.
Take a ball from the dough. Stuff the cabbage mixture. Roll into paratha. Roast the paratha from both sides. Apply ghee/butter if you like. Serve hot with pickle or yogurt.

Serves : 2-3
Preparation time : 30mins

Pictorial :

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cabbage paratha

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Methi-Potato Parathas

methi-potato paratha

I grew up eating rice every day. Chapatis were prepared occasionally for breakfast. Now, I make chapatis/parathas almost every other day. No matter how many different varieties I try, I keep looking for new ones. This is one such recipe I tried recently. I got this from my friend Pallavi. She makes these very frequently and I love them.

I frequently make methi parathas and alu parathas. This was a great variation including both. They came out so great. Even the little one loved them (always a bonus).

2 cups wheat flour
1 cup fresh methi (fenugreek leaves) or 1 block frozen methi
2 cups cooked/mashed potatoes
1/4 cup onion
1 tea spn ginger-garlic paste
1/2 tea spn red chilli powder
1/2 tea spn garam masala
A pinch turmeric

Make a soft dough by mixing wheat flour, little oil, salt, water (Oil helps to make the cover very soft and pliable). Knead it very well for 10mins. Keep it aside for atleast 30mins.
Heat oil and fry onion, ginger-garlic paste. Fry for few minutes, add turmeric, chilli powder, salt.
Then add methi leaves, fry for few minutes. Add potato, garam masala. Mix well.
Stuff the filling in the dough(refer below pictures). Roll into paratha.
Heat tava and roast the parathas from both sides. If needed, apply some ghee.
Serve hot.

Serves : 2-3
Preparation time : 30mins


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methi-potato paratha

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