MIX VEG PARATHA

         

INGREDIENTS:

CABBAGE - HALF BOWL CRUSHED

CARROT- HALF BOWL CRUSHED

CAULIFLOWER - HALF BOWL CRUSHED

GINGER/ GARLIC/CHILIES - PASTE 1 TSP

AJWAIN ( CAROM SEEDS)- 1 TSP

GREEN CORIANDER/ HARA DHANIYA - 1 TBSP FINELY CHOPPED

WHEAT FLOUR - 1 BOWL 

SALT - AS PER TASTE

OIL /GHEE - FOR GREASING

METHOD:-

• TAKE ONE BOWL OF WHEAT FLOUR/ ATTA  IN A KNEADING PLATE.
• NOW ADD ALL THE CRUSHED VEGETABLES (CABBAGE, CARROT, CAULIFLOWER), GINGER-GARLIC- CHILIES PASTE, CORIANDER , AJWAIN, SALT AND MIX IT WELL.
• KNEAD THE ADDED ITEMS WITH WHEAT FLOUR TO MAKE A DOUGH FOR PARATHAS.
• AS THE DOUGH IS READY, MAKE SMALL BALLS OF IT AND ROLL IT IN THE FORM OF ROTI'S.

• HEAT THE PAN AND PUT THE ROLLED PARATHA'S ON THE PAN, KEEP IT ON A MEDIUM FLAME 
• AS ONE SIDE IS DONE , TURN IT BACK AND APPLY THE OIL OR GHEE WITH A SPATULA ON BOTH SIDES.

• ONCE THE PARATHA'S ARE READY SERVE WITH GREEN CHUTNEY /SAUCE/CURD/PICKLE AS ONE LOVE TO HAVE IT.

MY KIDS  DON'T LOVE TO HAVE VEGETABLES SO I TRY TO GIVE THEM IN SUCH A MANNER SO THEY DON'T GUESS OUT WHAT IT IS MADE UP OFF AND THEY ENJOY HAVING IT WITH TOMATO SAUCE. 

MATAR KI GHUGHURI

MATAR KI GHUGHURI

INGREDIENTS:-

GREEN PEAS /MATAR – 1 BOWL

POTATOES- 2PCS                                                     

GARLIC – 4 TO 5 CLOVES COPPED

GREEN CHILLIES – 2PCS CHOPPED

SALT – AS PER TASTE

CHAAT MASALA – AS REQUIRED

OIL – FOR TEMPERING

METHOD:-

•          TAKE ONE BOWL OF  GREEN PEAS . 
•          CUT 2 POTATOES INTO LONG SLICES OR AS U LIKE.
  
•          TAKE A FRY PAN/ KADHAI , ADD 1 TBSP OF OIL AND LET IT BECOME HOT
  
•          AS THE OIL IS DONE NOW ADD CHOPPED GARLIC AND CHILIES, AS IT TURNS GOLDEN ,
•          NOW ADD BOWL OF MATAR AND SLICED POTATOES, ADD SALT TO IT AS PER YOUR TASTE
  
•          NOW COVER THE PAN WITH LID AND LET IT COOK FOR 10 MINS ON LOW FLAME.
•          AFTER TWO THREE MINUTES OPEN THE LID AND STIR IT.
•          AFTER 10 MINS CHECK THE POTATOES IF ITS DONE .
•          AS IT IS COOKED NOW ADD CHAAT MASALA AND ITS READY TO SERVE HOT
  
•          HAVE GHUGHURI WITH TEA AS MORNING BREAKFAST OR EVENING SNACKS.
•          IT TURNS OUT TOO YUMMY.