How to Prepare Stuffed Paranthas

First you have to get the basic dough ready to make the parathas. Divide the dough in to slightly bigger balls than for paranthas and shape them into balls.

Fillings:
You can make fillings with Potato, Paneer, Cauliflower, Radish etc. Just roll one ball of the dough, you had kneaded and got ready, into a thicker round.

Method:
Put the filling inside close the round and shape into a ball again.
Roll it lightly so that the filling does not come out. You will get a thicker version of the parathas.
Put the paratha onto the hot tava, let it cook one side, then flip it, cook for a minute or two more till the paratha gets cooked and light brown spots appear on both sides.
Pour oil all over the paratha and allow the paratha to get crispier on the outside. Flip it over and cook on the other side.
Serve hot with curds / Raita / Pickles.

Note:
You can also mix  while kneading the dough, a little Methi leaves ( Fenugreek leaves ) to make Methi paratha, chopped onions  to make onion paratha or a little ajwain, will get you ajwain paratha etc. Only a little imagination is needed for this.

Haleem Recipe ( Mughlai style )

Ingredients needed for Haleem recipe :
1 cup broken wheat
1/4 cup oil
1 kilo Mutton,
6 onions
1 whole pod / 15 cloves garlic
1'' piece ( 2 no.s ) ginger
2 nos 1'' piece Cinnamon
8 cloves
5 green cardamoms
4 green chillies
1 tbsp red chilli powder
1 cup curd
1/2 tsp Shahjeera,
3 cardamoms
4 limes
50 gram coriander leaves and pudhina leaves
1 onion sliced finely and deep fried to a golden brown colour

How to prepare Haleem the Mughlai Style Recipe
Clean, wash and soak broken wheat for half an hour. Cook till it is tender and keep aside.
Heat oil in a broad and thick bottomed vessel. A pressure pan which can hold 1 kilo of mutton can also be used.
Chop onions and saute till they are golden.
Add mutton pieces and saute them till they start changing colour. Add ginger and garlic paste, saute till the oil starts oozing out.
Add chopped green chillies and red chilli powder and saute for a minute.
Add a little hot water and curd together just enough to cook the meat tender.
Remove the bones from the cooked mutton pieces and add just the meat into the gravy. Add the cooked wheat , powdered garam masala and lime juice . Sprinkle coriander and pudhina leaves and mix well.
Sprinkle fried onions and serve hot

Chappathy Roll

Ingredients needed for Chappathy Rolls :


For the dough
1 cup whole wheat flour,
Salt to taste
A little water to knead the dough.


For the filling
1 cup chopped vegetables
1 /2 cup minced meat,
salt & pepper as per taste
2 pinches garam masala
2 tsps tomato sauce
2 tsps butter

How to prepare Chappathy Rolls:
Heat a little butter in a frying pan.
Add vegetables and minced meat with salt and pepper to taste. Cover and cook till done.
Sprinkle garam masala and mix well.
Add tomato sauce to the mixture and remove from fire. Mix well and keep aside.
Make thin chappathies from the kneaded dough. Put the filling in the middle of the chappathy and roll it up nice and tight.
Repeat the same procedure for all chappathies.
Spread all the rolls in a plate and microwave for a minute or two or as needed.
Serve with tomato sauce / ketch up.

Points to Note:
You can use left over chappathies also for this recipe.
If you don't like to or want to make chappathies, you can get ready made frozen ones also.

Tandoori Lacheydar Paranthas

Ingredients :-
a soft dough made with 2 cups of wheat flour, salt and enough water
1 tsp red chilli powder,
Salt to taste,
1/2 tsp ajwain,
2 tsp desi ghee,
2 tsp oil

Method :
Divide the dough into 5-6 parts .
Roll out one part of the dough into a little big round, flat shape.
Smear oil over it.
Sprinkle salt, ajwain, and chilli powder on it .
Roll 3-4 times to make a ball .
Roll the ball in such a way that the layers are visible .
Cook in a hot oven or tandoor.
Smear with desi ghee and serve with channa or any other vegetable curry.