Paneer Paratha / Stuffed Cheese Flatbread( Forota )

Paneer Paratha / Stuffed Cheese Flatbread is very delicious to eat. It contain lot of nutritional value. This paratha can be eaten either with green chutney/ sauce or with cord and raita. Today we will see how to make Paneer Paratha / Stuffed Cheese Flatbread, to make this paratha follow step by step...
Paneer Paratha / Stuffed Cheese Flatbread( Forota )
Print Pin
5 from 1 vote

Paneer Paratha / Stuffed Cheese Flatbread( Forota )

Paneer Paratha / Stuffed Cheese Flatbread is very delicious to eat. It contain lot of nutritional value. This paratha can be eaten either with green chutney/ sauce or with cord and raita. Today we will see how to make Paneer Paratha / Stuffed Cheese Flatbread, to make this paratha follow step by step…
Course Appetizer, Breakfast, Dinner, Indian, Lunch, Main Course, Main Dish, Salad, Side Dish, Snack, Snacks, Starter
Cuisine American, Breakfast, Chinese, French, Indian, Italian, Japanese, Main, Mediterranean, Mexican
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 5 people
Calories 94kcal
Cost 50 rupee

Equipment

  • Griddle/ Tawa
  • Grater/ Kaddukas
  • Rolling Board/ Chakla
  • Rolling Pin/ Belan
  • Plate
  • Spoon
  • Spatula
  • Tongs/ Chimta

Ingredients

  • 110 grams Cottage Cheese / Paneer
  • 100 grams Wheat Flour / Atta
  • 1 Unit Chopped Green Chilli/ Bareek Kati Hari Mirch
  • 1 tsp Chopped Green Coriander Leaves/ Kari Hari Dhaniya
  • 1/4 tsp Red Chilli Powder/ Lal Mirch Powder
  • as per required Salt / Namak
  • as per required Oil/ Butter/ Desi Ghee
  • 1 inch Butter / Makkhan

Instructions

  • Take 150 grams of cottage cheese/ paneer.
    Take 150 grams of cottage cheese/ paneer.
  • Grate cottage cheese/ paneer with the grater.
    Grate cottage cheese/ paneer with the grater.
  • Sprinkle 1/4 tsp of red chilli powder in the cheese, if you don't eat red chilli powder, then skip this step.
    Sprinkle red chilli powder in the cheese, if you don't eat red chilli powder, then skip this step.
  • Add salt as required for cheese. Don't add more salt.
    Add salt as required for cheese. Don't add more salt.
  • Add chopped green chilli in the cottage cheese. Green chilli should be cut in very small pieces.
    Add chopped green chilli in the cottage cheese.
  • Add finely chopped green coriander leaves.
    Add finely chopped green coriander leaves.
  • Mix all the spices well with cheese.
    Mix all the spices well with cheese.
  • Take 100 grams or one cup of wheat flour in a vessel.
    Take 100 grams or one cup of flour in a vessel.
  • Add 2 tsp of oil or desi ghee and 1/4 tsp of salt.
    Add 2 tsp of oil or desi ghee and 1/4 tsp of salt.
  • Properly mix oil and salt in the flour. There should not be any lumps in the wheat flour.
    Properly mix oil and salt in the flour. There should not be any lumps in the wheat flour.
  • Take adequate amount of water to kneed the dough.
    Take adequate amount of water to kneed the dough.
  • Kneed the dough at least for 5 to 7 minutes, dough should not be tight.
  • For making paneer/ cheese stuffed paratha, we should take care that the consistency of dough should match with the consistency of stuffings.
    For making paneer/ cheese stuffed paratha, we should take care that the consistency of dough should match with the consistency of stuffings.
  • Dough should be soft. Make some holes in the dough and sprinkle some water in it, by this way dough will become vey soft and paratha will be soft.
  • Cover the dough with lid and let is rest for some time or for 5 minutes.
    Cover the dough with lid.
  • After 5 minute open the lid.
    After 5 minute open the lid.
  • Kneed the dough again for one minute and settle the dough.
  • Place griddle/ tawa on the gas, gas flame should be high.
    Now put the griddle on the gas.
  • Take dough, cheese stuffing, flour dust and oil to make the paneer stuffed paratha.
    Take dough, cheese stuffing and oil to make the paneer stuffed paratha.
  • Take 44 grams of dough. Round the dough.
    Take small portion or 40 grams of dough. Round the dough.
  • Wrap the dough with the flour dust.
    Wrap the dough with the flour dust.
  • Roll out the dough about 4 inch of diameter.
    Roll out the dough about 4 inch of diameter.
  • Put paneer/ cheese stuffing on the bread, put approximately 2 tsp of paneer/ cheese stuffing.
    Put paneer/ cheese stuffing on the bread, put approximately 2 tsp of paneer/ cheese stuffing.
  • Make stuffed balls by pressing the corners of the bread, so that the stuffings are properly filled inside.
    Make stuffed balls by pressing the corners of the bread, so that the stuffings are properly filled inside.
  • Properly press the edges.
    Make the ball of dough with light hand.
  • Make the ball of dough with light hand.
    Make the ball of dough with light hand.
  • Make the ball of dough with light hand.
  • Wrap the stuffed ball with flour dust.
    Wrap the dough ball with flour dust.
  • Roll out flatbread/ paratha with rolling pin on the rolling board. Diameter of flatbread/ paratha should be around 5.5 inch.
    Roll out flatbread/ paratha with rolling pin on the rolling board. Diameter of flatbread/ paratha should be around 5.5 inch.
  • Take care to roll the paratha with light pressure by rolling pin so that the stuffings do not come out.
  • Griddle should be hot by this time. Now put the flatbread/ paratha on the griddle.
    Griddle should be hot by this time. Now put the flatbread/ paratha on the griddle.
  • Flip the side of flatbread/ paratha after 30 seconds with the help of tongs.
    Flip the side of flatbread/ paratha after 30 seconds with the help of tongs.
  • Take one teaspoon of oil/ desi ghee or butter and spread on the flatbread/ paratha.
    Take one teaspoon of oil/ desi ghee or butter and spread on the flatbread/ paratha.
  • Change the side of flatbread/ paratha again.
    Change the side of flatbread/ paratha again.
  • Apply the oil/ desi ghee or butter and apply on the flatbread/ paratha.
    Apply the oil/ desi ghee or butter and apply on the flatbread/ paratha.
  • Properly fry the flatbread/ paratha.
    Properly fry the flatbread/ paratha.
  • Cook flatbread/ paratha on both the sides.
    Cook flatbread/ paratha on both the sides.
  • Now flatbread/ paratha is ready, You can serve it with green chutney or curd and pickle.
    Apply little butter on the stuffed paratha and enjoy it.
    Now flatbread/ paratha is ready, You can serve it with green chutney or curd and pickle.Apply little butter on the stuffed paratha and enjoy it.

Aloo Paratha / Stuffed Potato Flatbread

Aloo Paratha / Stuffed Potato Flatbread
Aloo Paratha / Stuffed Potato Flatbread
Print Pin
5 from 4 votes

Aloo Paratha / Stuffed Potato Flatbread( Forota )

Aloo Paratha / Stuffed Potato Flatbread is very delicious to eat, this paratha can be eaten either with green chutney/ sauce or with cord and raita. Today we will see how to make Aloo Paratha / Stuffed Potato Flatbread, to make this paratha follow step by step…
Course Breakfast, Dinner, Indian, Lunch, Main Course, Main Dish, Side Dish
Cuisine American, Breakfast, Chinese, Desert, French, Indian, Italian, Japanese, Main, Mediterranean, Mexican
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 people
Calories 452kcal
Cost 25 rupee

Equipment

  • Griddle/ Tawa
  • Big Bowl/ Vessel
  • Rolling Board/ Chakla
  • Rolling Pin/ Belan
  • Spatula
  • Knife
  • Plate
  • Tongs/ Chimta

Ingredients

  • 100 grams Wheat flour/ Aata
  • 200 grams Potato/ Aloo
  • 2 tsp Coriander leaves / Dhaniya Patti
  • 1 unit Green
  • 1 tsp Coriander Powder / Dhaniya Powder
  • 1/4 tsp Red Chili Powder / Lal Mirch Powder
  • 1/2 tsp Raw Mango Powder/Amchur Powder
  • 10 tsp Oil/ Desi Ghee/ Butter

Instructions

  • Take about 100 grams or 1 cup of flour in a bowl.
    Take 100 grams or one cup of flour in a vessel.
  • Add 1/4 tsp of salt in it.
  • Mix salt well and take some water. Knead the dough by adding a little water, take care not to add more water at one time.
    Knead the dough by adding a little water, take care not to add more water at one time.
  • For making potato stuffed paratha, we should take care that the consistency of dough should match with the consistency of stuffings.
    Add a little water, knead the dough very well, the dough is kneaded like bread, not too hard and not too soft.
  • My suggestion is, don't make dough hard like poori's dough. Dough should be little soft.
    Add a little water, knead the dough very well, the dough is kneaded like bread, not too hard and not too soft.
  • Once the dough has been made, sprinkle some drops of water on the dough and let is rest for some time or for 5 minutes.
    Make a few holes in the dough and sprinkle few drops of water in it.
  • And cover the dough with the plate.
    Cover the dough with a plate for at least 5 minutes.
  • Now we will make potato stuffing. For that we will take 200 grams of potato and boil them on the two whistle of pressure cooker. Once the gas released from the pressure cooker. Open the pressure cooker and peel the potato.
    Now we will make potato stuffing. For that we will take 200 grams of potato and boil them on the two whistle of pressure cooker. Once the gas released from the pressure cooker. Open the pressure cooker and peel the potato.
  • Properly mash the potatoes, either with hands or with grater, there should not be any lumps in the potato.
    Properly mash the potatoes, either with hands or with grater, there should not be any lumps in the potato.
  • Take one chilli and chop finely in very small pieces.
    Take one chilli and chop finely in very small pieces.
  • Take 2 tsp of finely chopped green coriander leaves.
    Take 2 tsp of finely chopped green coriander leaves.
  • Add green chilli and green coriander leaves with mashed potato.
    Add green chilli and green coriander leaves with mashed potato.
  • Add one tsp of coriander powder and salt as per taste to the potato.
    Add one tsp of coriander powder and salt as per taste to the potato.
  • Mix all the spices in the potato and add 1/2 tsp of dry mango powder and 1/2 tsp of red chilli powder, if you want you can skip red chilli powder.
    Mix all the spices in the potato and add 1/2 tsp of dry mango powder and 1/2 tsp of red chilli powder, if you want you can skip red chilli powder.
  • Mix amchur/ raw mango powder and red chilli powder with potato. Check if the salt is proper or not.
    Mix amchur/ raw mango powder and red chilli powder with potato. Check if the salt is proper or not.
  • Now potato stuff is ready and we will see the dough which we cover with the plate earlier. Set the dough.
    After this, take out the dough in a bowl and keep it.
  • Put the griddle( tawa ) on the gas, gas flame should be high.
    Now put the griddle on the gas.
  • Take dough, flour dust and oil to make the paneer stuffed paratha.
    Take dough, flour dust and oil to make the paneer stuffed paratha.
  • Take 40 grams of dough. Round the dough.
    Take small portion or 40 grams of dough. Round the dough.
  • Wrap the dough with the flour dust.
    Wrap the dough with the flour dust.
  • Roll out the dough about 4 inch of diameter.
    Roll out the dough about 4 inch of diameter.
  • Put potato stuffing on the bread, put approximately 1.5 tsp to 2 tsp of potato stuffing.
    Put potato stuffing on the bread, put approximately 1.5 tsp to 2 tsp of potato stuffing.
  • Make stuffed balls by pressing the corners of the bread, so that the stuffings are properly filled inside.
    Make stuffed balls by pressing the corners of the bread, so that the stuffings are properly filled inside.
  • Roll out flatbread with rolling pin on the rolling board.
  • Make the ball of dough with light hand.
    Make the ball with light hand.
  • Wrap the dough ball with flour dust.
    Wrap the dough ball with flour dust.
  • Roll out flatbread/ paratha with rolling pin on the rolling board. Diameter of flatbread/ paratha should be around 5.5 inch.
    Roll out flatbread/ paratha with rolling pin on the rolling board.
  • Take care to roll the paratha with light pressure by rolling pin so that the stuffings do not come out.
  • Griddle should be hot by this time. Now put the flatbread/ paratha on the griddle.
    Now put the flatbread/ paratha on the griddle.
  • Flip the side of flatbread/ paratha after 30 seconds with the help of tongs.
    Flip the side of flatbread/ paratha after 30 seconds.
  • Take one teaspoon of oil/ desi ghee or butter and spread on the flatbread/ paratha.
    Take one teaspoon of oil/ desi ghee or butter and apply on the flatbread/ paratha.
  • Change the side of flatbread/ paratha again.
    Change the side of flatbread/ paratha again.
  • Apply the oil/ desi ghee or butter and apply on the flatbread/ paratha.
    Apply the oil/ desi ghee o butter and apply on the flatbread/ paratha.
  • Properly fry the flatbread/ paratha.
    Properly fry the flatbread/ paratha.
  • Cook flatbread/ paratha on both the sides.
    Cook flatbread/ paratha on both the sides.
  • Now flatbread/ paratha is ready, You can serve it with green chutney or curd and pickle.
    Apply little butter on the stuffed paratha and enjoy it.
    Now flatbread/ paratha is ready, You can serve it with green chutney or curd and pickle.

Pumpkin forota / Kaddu Paratha

Desi ghee or butter can also be applied on pumpkin paratha while eating.
Pumpkin Forota / Kaddu Paratha
Print Pin
5 from 1 vote

Pumpkin Forota / Kaddu Paratha

Pumpkin is very beneficial for health.
Usually children are not very keen to eat vegetables, so we make vegetables in other different form, so that children also eat vegetables and they find it delicious to eat and enjoy.
Pumpkin is eaten in many ways, like pumpkin dry recipe, we can also make pumpkin kheer/ sweet pumpkin.
 Pumpkin puris, parathas and rotis can also be eaten and eaten.
We will learn how to make pumpkin puris here.
To make Pumpkin Paratha, follow the steps given below…
Course Appetizer, Breakfast, Dessert, Dinner, Indian, Lunch, Main Course, Main Dish, Side Dish, Snacks, Starter
Cuisine American, Breakfast, Chinese, dinner, French, Indian, Italian, Japanese, lunch, Main, Mediterranean, Mexican
Prep Time 15 minutes
Cook Time 5 minutes
Servings 6 people
Calories 144kcal
Cost 20 rupee

Equipment

  • Griddle/ Tawa
  • Big Spoon/ chamcha
  • Tongs/ Chimta
  • Plate
  • Bowl/ Vessel

Ingredients

  • 100 grams Pumpkin/ Kaddu, or 1 cup
  • 100 grams Wheat Flour / Atta, or 1 cup
  • 1 tsp Coriander Powder/ Dhaniya Powder
  • 1/2 tsp Red Chili Powder/ Lal Mirch Powder
  • 1/2 tsp Turmeric Powder/ Haldi Powder
  • 1/2 tsp Carom / Ajwain Seeds
  • 3/4 tsp Salt / Namak, or as per required
  • 3 tsp Green Coriander Leaves / Hari Dhaniya Patti
  • 1 unit Green Chili / Hari Mirch
  • 50 mililiter Oil/ Butter/ Desi Ghee/ Tel
  • as per require Water/ Pani

Instructions

  • Take pumpkin to make pumpkin paratha.
    Take pumpkin/ kaddu to make pumpkin/ kaddu poori.
  • To make a pumpkin paratha, take 100 grams or 1 cup of pumpkin.
    To make pumpkin/ kaddu poori, take 100 grams or 1 cup of pumpkin/ kaddu.
  • Peel the pumpkin and grate the pumpkin with the help of grater.
    Peel the pumpkin/ kaddu and grate the pumpkin/ kaddu. Be careful to grate the pumpkin/ kaddu.
  • Peel the pumpkin/ kaddu and grate the pumpkin/ kaddu. Be careful to grate the pumpkin/ kaddu.
  • After this, take 100 grams or 1 cup of flour.
    Take 100 grams or one cup of flour in a vessel.
  • Take a green chilli and chop it finely.
    Finely chop the green chilies.
  • Take 3 tablespoons of chopped coriander.
    Cut 3 teaspoons green coriander leaves.
  • After this add green coriander and green chilli.
  • After this, add one teaspoon coriander powder, one tea spoon turmeric powder, one teaspoon or 5 grams celery, half teaspoon red chilli powder and a pinch of asafoetida.
    After this, add one teaspoon coriander powder, one teaspoon turmeric powder, one teaspoon or 5 grams coriander powder, half teaspoon red chili powder and a pinch of asafoetida.
  • Add a teaspoon or 5 grams of salt or salt according to your taste.
  • Add grated pumpkin over it.
    Add grated pumpkin/ kaddu over it.
  • Mix everything in the flour and knead it to make a dough.
    Mix everything in the flour and knead it to make a dough.
  • Keep in mind that do not add water to the flour. If dough is very dry and you are facing trouble in kneading the dough, then add a little water.
    Keep in mind that do not add water to the flour. If dough is very dry and you are facing trouble in kneading the dough, then add a little water.
  • Combine all the things in the dough and knead it.
    Combine all the things in the dough and knead it.
  • Do not add too much water. Knead the dough well.
  • Cover the dough with a plate and keep it for 10 minutes.
  • Keep the flame on high.
  • Now remove the plate from the dough.
  • Now take the dough, oil and flour dust.
    Now take the dough, oil and flour dust.
  • Put the griddle on the gas, high the flame.
    Now put the griddle on the gas.
  • And take about 46 grams of dough.
    And take about 44 grams of dough.
  • Cover the dough with flour dust.
    Wrap the dough with flour dust.
  • After this, roll the paratha using rolling pin and keep in mind that don't use much flour dust on the dough.
    Roll the paratha with light hand. The size of the paratha should be approximately 5.5 inches of diameter.
  • Roll the paratha with light hand. The size of the paratha should be approximately 5.5 inches of diameter.
  • Once griddle become hot. Now put the paratha on the griddle.
    Now put the paratha on the griddle.
  • Change the side of the paratha with the help of tongs after 30 seconds.
    Take oil or desi ghee / butter in spoon and apply on the paratha surface.
  • Take oil or desi ghee / butter in spoon and apply on the paratha surface.
    Take oil or desi ghee / butter in spoon and apply on the paratha surface.
  • Now change the side of the paratha again, and apply oil or desi ghee or butter on the other side as well.
    Now change the side of the paratha again, and apply oil or desi ghee or butter on the other side as well.
  • Press and cook the paratha with the help of a spoon.
  • Make sure that the paratha is not uncooked and don't overcook otherwise it will burn.
  • Bake both sides of the paratha properly, making sure that the paratha does not burn.
  • Make the paratha by remaining dough to make parathas.
  • Desi ghee or butter can also be applied on pumpkin paratha while eating.
    Desi ghee or butter can also be applied on pumpkin paratha while eating.
  • Desi ghee or butter can also be applied on pumpkin paratha while eating.
  • Eat pumpkin paratha with green chutney and curd or vegetable.

Crispy Pumpkin Paratha / Kaddu Crispy Paratha

Desi ghee or butter can also be applied on pumpkin paratha while eating.
Desi ghee or butter can also be applied on pumpkin paratha while eating.
Print Pin
5 from 1 vote

Crispy Pumpkin Forota / Kaddu Crispy Paratha

Pumpkin is very beneficial for health.
Usually children are not very keen to eat vegetables, so we make vegetables in other different form, so that children also eat vegetables and they find it delicious to eat and enjoy.
Pumpkin is eaten in many ways, like pumpkin dry recipe, we can also make pumpkin kheer/ sweet pumpkin.
 Pumpkin puris, parathas and rotis can also be eaten and eaten.
We will learn how to make pumpkin puris here.
To make Pumpkin Paratha, follow the steps given below…
Course Breakfast, Dinner, Indian, Lunch, Main Course, Main Dish, Side Dish, Snacks, Starter
Cuisine American, Breakfast, Chinese, French, Indian, Italian, Japanese
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 6 people
Calories 144kcal
Cost 20 rs

Equipment

  • Vessel/ Bartan
  • Griddle/ Tawa
  • Spoon
  • Rolling Pin/ Belan
  • Rolling Board/ Chakla
  • Tongs/ Chimta
  • Grater/ Kaddukas

Ingredients

  • 100 grams Pumpkin/ Kaddu, or 1 cup
  • 100 grams Wheat Flour / Atta, or 1 cup
  • 50 grams Semolina/ Sooji/ Rawa
  • 1 tsp Coriander Powder/ Dhaniya Powder
  • 1/2 tsp Red Chili Powder/ Lal Mirch Powder
  • 1/2 tsp Turmeric Powder/ Haldi Powder
  • 1/2 tsp Carom / Ajwain Seeds
  • 3/4 tsp Salt / Namak, or as per required
  • 3 tsp Green Coriander Leaves / Hari Dhaniya Patti
  • 1 unit Green Chili / Hari Mirch
  • 50 mililiter Oil/ Butter/ Desi Ghee/ Tel
  • as per require Water/ Pani

Instructions

  • Take pumpkin to make pumpkin paratha.
    Take pumpkin/ kaddu to make pumpkin/ kaddu poori.
  • To make a pumpkin paratha, take 100 grams or 1 cup of pumpkin.
    To make pumpkin/ kaddu poori, take 100 grams or 1 cup of pumpkin/ kaddu.
  • Peel the pumpkin and grate the pumpkin with the help of grater.
    Peel the pumpkin/ kaddu and grate the pumpkin/ kaddu. Be careful to grate the pumpkin/ kaddu.
  • Peel the pumpkin/ kaddu and grate the pumpkin/ kaddu. Be careful to grate the pumpkin/ kaddu.
  • After this, take 100 grams or 1 cup of flour.
    Take 100 grams or one cup of flour in a vessel.
  • After this, take 50 grams or half a cup of semolina.
    After this, take 50 grams or half a cup of semolina/ sooji/ rawa.
  • Take a green chilli and chop it finely.
    Finely chop the green chilies.
  • Take 3 tablespoons of chopped coriander.
    Cut 3 teaspoons green coriander leaves.
  • Take 100 grams or one cup of flour in a vessel, take 50grams or half cup of semolina over it.
  • After this add green coriander and green chilli.
    After this add chopped green coriander and green chili.
  • After this, add one teaspoon coriander powder, one tea spoon turmeric powder, one teaspoon or 5 grams celery, half teaspoon red chilli powder and a pinch of asafoetida.
    After this, add one teaspoon coriander powder, one teaspoon turmeric powder, one teaspoon or 5 grams coriander powder, half teaspoon red chili powder and a pinch of asafoetida.
  • Add a teaspoon or 5 grams of salt or salt according to your taste.
  • After this, add 2 spoons of oil also.
    After this, add 2 spoons of oil also.
  • Add grated pumpkin over it.
    Add grated pumpkin/ kaddu over it.
  • Mix everything in the flour and knead it to make a dough.
    Mix everything in the flour and knead it to make a dough.
  • Keep in mind that do not add water to the flour. If dough is very dry and you are facing trouble in kneading the dough, then add a little water.
    Keep in mind that do not add water to the flour. If dough is very dry and you are facing trouble in kneading the dough, then add a little water.
  • Combine all the things in the dough and knead it.
    Combine all the things in the dough and knead it.
  • Keep in mind that do not add water to the flour. If you have trouble kneading the dough, then add a little water.
  • Do not add too much water. Knead the dough well.
  • Cover the dough with a plate and keep it for 10 minutes.
  • After 10 minutes, put the griddle on the gas.
  • Keep the flame on high.
  • Now take the dough, oil and flour dust.
    Now take the dough, oil and flour dust.
  • Now remove the plate from the dough.
  • And take about 46 grams of dough.
    And take about 44 grams of dough.
  • Cover the dough with flour dust.
    Wrap the dough with flour dust.
  • After this, roll the paratha using rolling pin on the rolling board and keep in mind that don't use much flour dust on the dough.
  • Roll the paratha with light hand. The size of the paratha should be approximately 5.5 inches of diameter.
    Roll the paratha with light hand. The size of the paratha should be approximately 5.5 inches of diameter.
  • Now put the griddle on the gas, high the flame.
    Now put the griddle on the gas.
  • Once griddle become hot. Now put the paratha on the griddle.
    Now put the paratha on the griddle.
  • Change the side of the paratha with the help of tongs after 30 seconds.
  • Take oil or desi ghee / butter in spoon and apply on the paratha surface.
    Take oil or desi ghee / butter in spoon and apply on the paratha surface.
  • Take oil or desi ghee / butter in spoon and apply on the paratha surface.
  • Now change the side of the paratha again, and apply oil or desi ghee or butter on the other side as well.
    Now change the side of the paratha again, and apply oil or desi ghee or butter on the other side as well.
  • Press and cook the paratha with the help of a spoon.
  • Make sure that the paratha is properly cooked and don't overcook otherwise it will burn.
  • Bake both sides of the paratha properly, making sure that the paratha does not burn.
  • Make the paratha by remaining dough to crispy parathas.
  • Desi ghee or butter can also be applied on pumpkin paratha while eating.
    Desi ghee or butter can also be applied on pumpkin paratha while eating.
  • Eat pumpkin crispy paratha with green chutney and curd or vegetable.
    Desi ghee or butter can also be applied on pumpkin paratha while eating.

Mattha Tadka/ Whey Tempering

Mattha Tadka/ Whey Tempering
Mattha Tadka/ Whey Tempering
Print Pin
5 from 1 vote

Mattha Tadka/ Whey Tempering

Everyone likes whey liquid/ mattha.Some people like to eat whey with salt and others with sugar.
Whey is the liquid remaining after milk has been curdled and strained in the process of making cheese.
Today we will see how to do tadka/ tempering in whey. Eating white salt or black salt in whey gives a lot of relief and soothes to the stomach and is also very good for health.
Follow the below given method step by step to make mattha tadka or whey tempering…
Course Breakfast, Dinner, Drinks, Indian, Lunch, Main Course, Main Dish, Side Dish, Snacks, Soup
Cuisine American, Breakfast, Chinese, French, Indian, Italian, Japanese, Main
Prep Time 0 minutes
Cook Time 1 minute
Total Time 1 minute
Servings 4 people
Calories 27kcal
Cost 15 rupee

Equipment

  • Big Bowl
  • Spatula/ Big Spoon

Ingredients

  • 250 grams Whey
  • 1/2 tsp Cumin / Jeera Seeds
  • 1 pinch Asafoetida / Heeng
  • 1 tsp Mustard Oil/ Sarson Tel
  • as per taste Black Salt

Instructions

  • First take 250 grams of whey/ mattha in a vessel or bowl.
    First take 250 grams of whey/ mattha in a vessel or bowl.
  • Take one whole red chily.
    Take one whole red chily.
  • Put a spoon on the gas. Keep the flame on medium.
    Put a spoon on the gas. Keep the flame on medium.
  • After this, pour one teaspoon mustard oil in a spoon.
  • When the oil is hot, break half teaspoon of cumin and one red chilli into it.
    When the oil is hot, break half teaspoon of cumin and one red chili into it.
  • As soon as the cumin starts crackling, add a pinch ofasafoetida. Keep in mind cumin should properly crackle
  • After this, pour the tempering in the whey/ mattha, cover the vessel with a plate as soon as you add the tempering.
    After this, pour the tempering in the whey/ mattha, cover the vessel with a plate as soon as you add the tempering. So that the fragrance of asafetida should remain in the whey liquid or mattha.
  • So that the fragrance of asafetida should remain in the whey liquid or mattha.
    So that the fragrance of asafetida should remain in the whey liquid or mattha.
  • Remove the plate after 10 seconds.
  • When you have to eat whey, add black salt as per taste before adding it to the whey. If you add salt to the whey long before eating,the whey will turn sour.
  • Take the whey in a bowl and eat it with food, or you can also eat the whey separately.
    Take the whey in a bowl and eat it with food, or you can also eat the whey separately.

Notes

  1. Whey liquid/ mattha is very good and soothing for the stomach in summer, with it, whey also reduces body heat.
  2. Liquid whey contains lactose, vitamins, protein, and minerals, along with traces of fat.
  3. Because whey contains lactose, it should be avoided by those who are lactose intolerant.
  4. When used as a food additive, whey can contribute to quantities of lactose far above the level of tolerance of most lactose-intolerant individuals.
You can also try few raita’s as well…
  1. Carrot Radish / Gazar Mooli Raita
  2. Bottle Gourd Raita
  3. Pudina/ Mint Raita
  4. Mix Veg Raita
  5. Boondi Raita
  6. Kheera / Cucumber Raita

Carrot Radish Raita/ Gazar Mooli Raita

Carrot Radish Raita/ Gazar Mooli Raita
Carrot Radish Raita/ Gazar Mooli Raita
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5 from 1 vote

Carrot Radish Raita/ Gazar Mooli Raita

Curd/ Yogurt/ Daucus carota is very good for the stomach, It soothes stomach. Curd/ yogurt is eaten in many ways. Similarly, raita can be prepare from curd/yogurt, there are different types of raita we can made from curd.
Have you eaten carrot radish raita/ gazar mooli raita?
Today we will learn how to make carrot radish raita/ gazar mooli raita, follow the method given below to make carrot radish raita/ gazar mooli raita…
Course Breakfast, Dinner, Lunch, Main Course, Main Dish, Salad, Side Dish
Cuisine Breakfast, dinner, Indian, lunch, Main
Prep Time 2 minutes
Cook Time 3 minutes
Total Time 5 minutes
Servings 2 people
Calories 54kcal
Cost 20 rupee

Equipment

  • Bowl
  • Knife
  • Blender/ Mathani
  • Grater/ Kaddukas

Ingredients

  • 20 grams or 1 tsp Raddish/ Mooli
  • 20 grams or 1 tsp Carrot/ Gazar
  • 1/4 tsp Roasted Cumin Powder
  • 150 grams Curd / Dahi / Yogurt
  • 1/4 tsp Black Pepper / Kali Mirch
  • one pinch Red Chili / Lal Mirch Powder, optional
  • as per taste Black Salt
  • as per taste White Salt

Instructions

  • Take 50 grams of carrots, 50 grams of radish.
    Take 50 grams of carrots, 50 grams of radish.
  • Peel the carrots and radish.
  • Grate carrots and radish with grater.
    Grate carrots and radish with the grater.
  • Take one spoon of chopped green coriander.
    Cut approximately 2 tablespoons of green coriander leaves.
  • Take about 150 grams of curd/ yogurt in a bowl.
    Take about 150 grams of curd/ yogurt in a bowl.
  • Beat the curd with spoon or beater. Add carrot and radish to the whipped curd/ yogurt.
    Beat the curd with spoon or beater. Add carrot and radish to the whipped curd/ yogurt.
  • Add 1/4 teaspoon black pepper powder, 1/4 teaspoon roasted cumin powder, a little black salt and a little white salt to the curd.
    Add 1/4 teaspoon black pepper powder, 1/4 teaspoon roasted cumin powder, a little black salt and a little white salt to the curd.
  • You can also use either black salt or white salt as per your taste.
  • Add little red chili powder along with it. If you do not eatred chili powder, do not add red chili powder.
  • Mix all the spices well in the curd/ yogurt.
    Mix all the spices well in the curd/ yogurt.
  • Sprinkle chopped green coriander leaves.
    Sprinkle chopped green coriander leaves.
  • Carrot radish raita/ gazar mooli is ready.
    Carrot radish raita/ gazar mooli is ready.
  • This raita is made very quickly.
    This raita is very tasty to eat and is also beneficial for the stomach.
    This raita is made very quickly.This raita is very tasty to eat and is also beneficial for the stomach.

Bottle Gourd Raita / लौकी का रायता

Serve Bottle gourd raita with dal, rice or paratha, and roti.
Bottle Gourd Raita / लौकी का रायता
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5 from 2 votes

Bottle Gourd Raita / लौकी का रायता

Bottle  Gourd is very beneficial for health and also smoothen stomach.
Bottle Gourd raita is very tasty to eat and it is also very easy to make this raita.
Follow the method given below to make Bottle gourd raita …
Course Indian, Main Course
Cuisine Indian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 People
Calories 0.098kcal
Cost 20 rupee

Equipment

  • Cooker
  • Bowl
  • Masher

Ingredients

  • 100 grams Bottle Gourd / Lauki
  • 100 grams Curd / Yogurt / Dahi
  • 1 tsp Cumin Seed / Jeera
  • 1/2 tsp Black Pepper / Kali Mirch
  • 1/4 tsp Salt / Namak

Instructions

  • Peel the gourd to make gourd raita.
    Peel the gourd to make gourd raita.


  • Take a cup of bottle gourd.






    Take a cup of bottle gourd.


  • Finely chop Bottle gourd into pieces.






    Finely chop Bottle gourd into pieces.


  • Pour the chopped Bottle gourd into the cooker and add half a cup of water.






    Pour the chopped Bottle gourd into the cooker and add half a cup of water.


  • Add 1/4 teaspoon salt to the cooker.








  • Close the cooker and wait for 2 whistles to come.






    Close the cooker and wait for 2 whistles to come.
  • Take a masher.
    Take a masher.


  • Mash the Bottle gourd with a masher.






    Mash the Bottle gourd with a masher.


  • Take out the mashed gourd in a bowl.






    Take out the mashed gourd in a bowl.


  • Put the pan on the gas and put a spoon of cumin seeds in the pan.






    Put the pan on the gas and put a spoon of cumin seeds in the pan.
  • Put the pan on the gas and put a spoon of cumin seeds in the pan.


  • Fry the cumin seeds with a spoon.






    Fry the cumin seeds with a spoon.


  • When the cumin seeds turn light brown then add the cumin seeds in a spongy mouser and make a coarse powder.






    When the cumin seeds turn light brown then add the cumin seeds in a spongy mouser and make coarse powder.


  • Take out the powder in a bowl and keep it aside.






    Take out the powder in a bowl and keep it aside.


  • Take 100 grams of curd in a bowl.






    Take 100 grams of curd in a bowl.


  • Whisk the curd well.








  • Add mashed bottle gourd to the curd.






    Add mashed bottle gourd to the curd.


  • After this, add coarsely ground cumin, black pepper to the curd.






    After this, add coarsely ground cumin, black pepper to the curd.


  • Add a small amount of red chili powder if you want.








  • If salt is less then add black salt and mix.






    If salt is less then add black salt and mix.


  • Bottle Gourd raita is ready.








  • Garnish with grated coriander leaves.








  • Serve Bottle gourd raita with dal, rice or paratha, and roti.






    Serve Bottle gourd raita with dal, rice or paratha, and roti.

Mix Veg Raita / Mix Vegetable Raita / मिक्स वेजिटेबल रायता

Mix Raita is ready. Serve with coriander.
Mix Veg Raita / Mix Vegetable Raita / मिक्स वेजिटेबल रायता
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5 from 2 votes

Mix Veg Raita / Mix Vegetable Raita / मिक्स वेजिटेबल रायता

Today I will tell you how to make mix raita. Raita caters to every meal Raita is also very good for health and if there is some deficiency in food then it also fulfills it. There are many types of raita like cucumber raita, mint raita, potato raita and many other types of raita can be made. The spices we add to raita are most important. Spices in raita are very beneficial for health. Like we add black pepper. Black pepper is also very good for our throat and is very good for our stomach. Together we also add black salt, which is very beneficial for the stomach. Also roasted cumin, which keeps the stomach’s digestion right and increases our appetite So let us see how to make Mix Raita, We will put Cucumber Tomato Onion in Mix Raita…
Course Dinner, Indian, Lunch, Main Dish
Cuisine dinner, Indian, lunch, Main
Prep Time 7 minutes
Cook Time 5 minutes
Total Time 12 minutes
Servings 4 People
Calories 21kcal

Equipment

  • Cooker
  • Plate
  • Knife

Ingredients

  • 100 Grams Curd/ Yogurt/ Dahi
  • 1 Unit Tomato / Tamatar
  • 1 Unit Onion / Pyaz
  • 1/2 Unit Cucumber (Kheera)
  • 1/2 tsp Black Pepper / Kali Mirch
  • 1/2 tsp Red chili / Lal Mirch Powder
  • 1 tsp Coriander Leave / Hari Dhaniya Patti
  • as per taste Black Salt / Kala namak

Instructions

  • Take a tomato, onion and half peeled cucumber.
  • Finely chop the tomatoes.
    Finely chop the tomatoes.
  • Similarly, finely chop the onion.
    Similarly, finely chop the onion.
  • And also cut the cucumber into cubicle shape.
    And also cut the cucumber into cubicle shape.
  • Now take about 200 grams of curd. Beat it well.
    Now take about 200 grams of curd. Beat it well.
  • Then add chopped tomatoes, chopped onion and chopped cucumber to the curd.
    Then add chopped tomatoes, chopped onion and chopped cucumber to the curd. Add black salt roasted cumin pepper and a little red chili powder.
  • Add black salt, roasted cumin powder, pepper and red chili powder.
  • Stir this mixture well with a spoon.
    Stir this mixture well with a spoon.
  • Mix Raita is ready. Serve with coriander.
    Mix Raita is ready. Serve with coriander.
  • If you are not going to eat raita immediately, add salt later. Otherwise, the curd will become sour with salt.
  • In this way we saw how easy it is to make Mixed Veg Raita. Eat this raita alone or eat it or eat it with paratha, eat it with puri.
  • Eat it in a way that will give your stomach a boost and is also very good for your health.

Notes

  1. Yogurt is very good for health.
  2. If someone does not like to drink milk. So milk curd can also be eaten.
  3. One of the many yogurt benefits is that it helps improve your digestion.
  4. Yogurt can strengthen your immune system.
  5. Yogurt contains calcium, which plays a huge role in strengthening your bones and teeth.
  6. It also contains phosphorus which combines with calcium to promote bone growth.
  7. Eating yogurt regularly will help prevent diseases like arthritis and osteoporosis.
  8. Yogurt helps to relieve anxiety and stress.
  9. Yogurt can help to lose weight.
  10. Yogurt enhances skin texture and quality.

Dahi Ke Aloo / Curd(yogurt) Potato Curry

dahi aloo
Dahi Ke Aloo / Curd Potato Curry
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2.95 from 19 votes

Dahi Ke Aloo / Curd Potato Curry

Curd potatoes are very tasty to eat, you can also eat curd potatoes alone and eat it with bread or rice. You can also eat curd potatoes with poori Yogurt is very good for health. Yogurt is eaten every season. Curd potatoes are very easy to make and also very tasty to eat. And very light for the stomach. If you have a bad stomach or a heavy stomach, then curd potatoes will help a lot. Follow the steps given below to make yogurt potatoes….
Course Dinner, Indian, Lunch, Main Dish
Cuisine dinner, Indian, lunch, Main
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 People
Calories 0.05kcal

Equipment

  • Pressure Cooker
  • Spatula
  • Knife
  • Kadhai / Fry Pan
  • Plate
  • Bowl

Ingredients

  • 4 Unit Potato / Aloo
  • 10 Seed Coriander Seeds / Dhaniya Ka Beej, Break in pestle
  • 2 Unit Green Chili / Hari Mirch, Chopped
  • 3 tsp coriander leaves, Chopped
  • 2 Unit Cloves / Laung, Break in pestle
  • 1 tsp Cumin Seed / Jeera
  • 1 inch Ginger / Adrak, Chopped
  • 2 tsp Oil / Desi Ghee
  • 1/2 tsp Red Chili Powder
  • 200 Grams Curd / Yogurt, Beat the curd
  • as per taste Salt / Namak

Instructions

  • To make curd potatoes, first, take potatoes.
    To make curd potatoes, first take potatoes. Put 4 light cuts in the potato, it will be easy to peel after boiling the potato. Now put the potatoes in the cooker and add water and add a little salt as well. Turn off the cooker and put it on the gas and put 2 whistles in the cooker. When the pressure in the cooker is gone, then peel the potato peel. And break the potatoes lightly by hand.
  • Put 4 light cuts in the potato, it will be easy to peel after boiling the potato.
  • Now put the potatoes in the cooker and add water and add a little salt as well. Turn off the cooker and put it on the gas and put 2 whistles in the cooker.
  • When the pressure in the cooker is gone, then peel the potato peel.
  • And break the potatoes lightly by hand.
  • Now put the kadai / pan on the gas.
    Now put the kadai / pan on the gas.
  • Add 2 teaspoons of oil or desi ghee in the kadhai/pan.
    Desi ghee makes the vegetable taste very good.
  • So I would advise you to add desi ghee.
    If you want, you can also add desi ghee in the last.
  • When the desi ghee or oil is hot, add cumin seeds in the kadhai/pan.
    When the desi ghee or oil is hot, add cumin seeds in the kadai / pan.
  • When the cumin starts crackling, add 2 cloves crushed in the Kadai / pan.
    When the cumin starts crackling, add 2 cloves crushed in the kadai / pan.
  • Put 10 grains of coriander in it.
    Put 10 grains of coriander in it.
  • Then add chopped green chilies and chopped the ginger.
    Mix and cook all the spices well.
    Then add chopped green chillies and chopped ginger. Mix and cook all the spices well.
  • Now add a teaspoon of turmeric. Cook the turmeric.
    Now add a teaspoon of turmeric. Cook the turmeric.
  • And put potatoes in a kadhai.
    And put potatoes in kadai.
  • Mix the potatoes in the spices.
    Now cook the potatoes for 3 minutes to 4 minutes.
    Mix the potatoes in the spices. Now cook the potatoes for 3 to 4 minutes.
  • Then add 200 grams of beaten curd.
    Then add 200 grams of beaten curd.
  • And mix the curd with potatoes, turn the flame on high and keep stirring the curd.
    And mix the curd with potatoes, turn the flame on high and keep stirring the curd
  • Stir the curd till the stock starts boiling.
    Stir the curd till the stock starts boiling.
  • If you stop running curd then the curd will burst.
    So the yogurt has to be stirred continuously.
    If you stop running curd then the curd will burst. So the yogurt has to be stirred continuously.
  • When the stock comes to a boil then add half a glass of water and stir again
    Pour water after it boils.
  • Now add salt after boiling again.
    And add half teaspoon red chilies.
    Now add salt after boiling again. And add half teaspoon red chillies.
  • And reduce the flame. Now add chopped coriander.
    And reduce the flame Now add chopped coriander
  • And also add a spoonful of desi ghee.
    And cook on low heat for 5 minutes.
    And also add a spoonful of desi ghee And cook on low heat for 5 minutes
  • If the curd is not too sour then you can also add tartaric or lemon salt.
  • Add a very small amount of lemon salt of tartaric.
    Turn off the gas after cooking for 2 minutes.
  • Now put curd potatoes in the serving bowl and serve with roti or rice.
    You can enjoy curd aloo/yogurt potato with poori.
    Now put curd potatoes in the serving bowl and serve with roti or rice. Somewhere yogurt potato is also eaten with poori. So you can also eat with poori.

Notes

Salt should be added to curry in the last when curry starts boiling otherwise curd will break.