Carrot Paratha | Kids Lunch Box Series

     Carrot paratha is a easy kids lunch box recipe. As it has only few readily available ingredients. Carrot adds a sweetish tinge to the chapathi which the kids will love. It is healthy is a bonus.

Recipe Cuisine : South Indian | Recipe Category: Chutney

Preparation Time: 5 mins  | Cooking Time: 15 mins | Yields: 5 nos.

Ingredients:

For Dough:
Wheat Flour	1 cup
Salt	As required
Oil	2 tsp
Water	As required
Oil	For making paratha
For Stuffing:
Grated Carrot	1 cup
Finely Chopped Onion	¼ cup
Red Chilli Powder	½ tsp
Salt	Required
To Temper the Stuffing:
Oil	1 tsp
Cumin Seeds	1 tsp
To Garnish:
Finely Chopped Coriander Leaves (optional)	1 tbsp

Procedure:

Making dough:

1. In a bowl, add wheat flour, salt and oil. Mix them well.

2. Then add water little by little and knead it into a soft dough. Keep it aside for 10 mins.

Making Stuffing:

3. Heat the oil in a pan, add cumin seeds and wait for splutter.

4. Then add the chopped onion and sauté till they become translucent.

5. Now add the grated carrot, red chilli powder and salt. Sauté till the raw smell of the carrot goes off and it becomes tender.

6. Add finely chopped coriander leaves (if used). Mix them well. Allow it  to cool down completely.

Making Parathas:

7. Now divide the dough (from 2) into a lemon size balls.

8. Now dust the dough ball and roll it into a small circle. Keep 2 tbsp or required amount of stuffing in its center. Then bring the edges to the center.

9. Again dust the stuffed balls and roll it carefully.

 10. Heat the tawa and transfer the paratha, sprinkle the oil and cook both sides till the black spots starts.

       Really easy and tasty paratha ready to serve. Serve it with raitha.

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Egg Kothu Chappathi / Muttai Kothu Chappathi

     Egg kothu parota is a favorite dish of every one. Though it is very tasty to eat, it becomes heavy because of maida.  How about the same taste but without the side effects? That is egg kothu chapathi.

 

Recipe Cuisine : South Indian | Recipe Category: Breakfast

Preparation Time: 10 mins  | Cooking Time: 10 mins | Serves: 3

Ingredients:

Left Over Chapathi	6
For Egg Mixture:
Egg	3
Pepper Powder	½ tsp
Salt	To taste
Dry Powders:
Red Chilli Powder	½ -1 tsp
Turmeric Powder	½ tsp
Garam Masala Powder	½ tsp
To Temper:
Oil	2 tbsp
Mustard Seeds	½ tsp
Green Chilli	1
Curry Leaves	1 spring
Onion	2
Tomato	1
Salt	As required

Procedure:

Preparation Procedure:

1. Cut the chapathi into small squares.

2. Peel the skin of the onions and cut them into small pieces.

3. Wash and cut the tomato into small chunks.

4. Break the eggs and pour them into a bowl. Add pepper powder and salt. Mix them well with the wire whisk.

Cooking Procedure:

1. Heat the oil in a pan, add mustard seeds and wait for popping.

2. Then add the curry leaves and fry till they become crisp.

3. Now add the green chilli ( split it into two halves) and sauté for few seconds.

4. Add the onion (from 2) and sauté till the onion becomes translucent.

5. Then add tomato (from 3) and fry till they become mushy.

6. Now add turmeric powder, red chilli powder, garam masala powder and salt. Fry till the raw smell goes off.

7. Now make circular gap at the center of the pan.

8. Add the egg mixture (from 4) and cook for few seconds. Then mix them with the onion mixture.

9. After they are half cooked, add the chapathi pieces (from 1) and mix them gently and cook till the egg mixture becomes cooked well.

10. Garnish with coriander leaves and switch off the flame.

     Serve this yummy egg kothu chapathi with raitha.

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Cabbage Paratha | Paratha Recipes

     During my school days, one of friends used to bring a unique and tasty cabbage poriyal. Sometime back I had an idea of making this cabbage poriyal as a stuffing for paratha. This came out very well and was appreciated by my family. Give this recipe a shot and you will definitely like it.

Recipe Cuisine : Indian | Recipe Category: Breakfast

Preparation Time: 15 mins  | Cooking Time: 25 mins | Yields: 8-10 parathas

Ingredients:

Cabbage	¼ kg
Onion	¼ kg
Tomato	2
Salt	To taste
Dry Powders:
Red Chilli Powder	½ tsp
Coriander Powder	1 tbsp
Garam Masala Powder	1 tsp
Turmeric Powder	½ tsp
To Temper:
Oil	1 tbsp
Mustard Seeds	½ tsp
To Garnish:
Chopped Coriander Leaves	1 tbsp
For Dough:
Wheat Flour	1 cup
Water	As required
Salt	As required
Oil	For making parathas

Procedure for making dough:

I. In a bowl, add the wheat flour and salt. Mix them well. Then add water little by little and knead into a soft dough. Keep it aside.

Procedure for making stuff:

1. Wash and Chop the cabbage into very thin and small pieces.

2. Remove the skin of the onion and wash them well. Then chop them into very thin and small pieces.

3. Wash and Chop the tomato into small cubes.

4. Wash and Chop the coriander into small pieces.

Cooking Procedure:

5. Heat the oil in a pan, add mustard seeds and wait for popping.

6. Then add the onion (from 2) and sauté till they become translucent.

7. Now add the tomatoes (from 3) and sauté till the tomatoes become mushy.

8. Then add the cabbage (from 1) and mix them well and close the lid of the pan for 2 mins.

9. Then remove the lid, add red chilli powder, coriander powder and salt. Mix them well and cook till the raw smell goes off.

10. Now sprinkle the water and close the lid and cook till the cabbage cook well.

11. Add the garam masala powder and mix them well. Cook for 2 more mins.

12. Finally, switch off the stove and add the coriander leaves (from 4), mix them well and allow it to cool down. The cabbage stuffing is ready to make parathas.

Procedure for making paratha:

13. Now divide the dough (from I) into a lemon size balls.

14. Make the stuffing into small balls (from 12). But the stuffing ball should be smaller than dough ball.

15. Now dust the dough ball and roll it into a small circle. Keep the stuffed ball in its center. Then bring the edges to the center.

16. Again dust the stuffed balls and roll it carefully. 17. Heat the tawa and transfer the paratha, sprinkle the oil and cook both sides till the black spots starts.

      Tasty and yummy cabbage paratha is ready. Serve with garlic chutney or curd.

Related Links:

1. Baby Corn Paratha

2. Sweet Corn Paratha

3. Carrot Radish Paratha

4. Beetroot Paratha

5. Thepla

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