mooli paratha

Paneer Paratha / Stuffed Cheese Flatbread( Forota )

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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.

Notes

You can also try few more paratha’s / flatbread…
  1. Pumpkin Forota/ Kaddu Paratha
  2. Crispy Pumpkin Forota/ Kaddu Crispy Paratha
  3. Radish Paratha/ Mooli Paratha
  4. Cauliflower Stuffed Flatbread/ Gobhi Paratha
  5. Plain Paratha/ Plain Flatbread
  6. Aloo Paratha / Stuffed Potato Flatbread
You can also try raita with paratha’s / flatbread…
  1. Carrot Radish Raita/ Gazar Mooli Raita
  2. Mix Veg Raita
  3. Pudina Raita/ Mint Raita
  4. Kheera Raita / Cucumber Raita
  5. Boondi Raita
You can also try chutney/ sauce with paratha’s / flatbread…
  1. Mint Tomato/ Pudina Tamatar chutney
  2. Guava Chutney/ Amrood Ki Chutney
  3. Gooseberry Chutney / Amla Chutney
  4. Coconut Peanut Chutney/ Nariyal Moongphali Chutney
  5. Raw Mango Chutney / Amiya Ki Chutney
  6. Tamatar Dhaniya Chutney / Tomato Coriander Chutney

Aloo Paratha / Stuffed Potato Flatbread

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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.

Notes

You can also try few more paratha’s / flatbread…
  1. Pumpkin Forota/ Kaddu Paratha
  2. Crispy Pumpkin Forota/ Kaddu Crispy Paratha
  3. Radish Paratha/ Mooli Paratha
  4. Cauliflower Stuffed Flatbread/ Gobhi Paratha
  5. Plain Paratha/ Plain Flatbread
You can also try raita with paratha’s / flatbread…
  1. Carrot Radish Raita/ Gazar Mooli Raita
  2. Mix Veg Raita
  3. Pudina Raita/ Mint Raita
  4. Kheera Raita / Cucumber Raita
  5. Boondi Raita
You can also try chutney/ sauce with paratha’s / flatbread…
  1. Mint Tomato/ Pudina Tamatar chutney
  2. Guava Chutney/ Amrood Ki Chutney
  3. Gooseberry Chutney / Amla Chutney
  4. Coconut Peanut Chutney/ Nariyal Moongphali Chutney
  5. Raw Mango Chutney / Amiya Ki Chutney
  6. Tamatar Dhaniya Chutney / Tomato Coriander Chutney

Pumpkin forota / Kaddu Paratha

by
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.

Notes

You can also try pumpkin/ kaddu paratha, pumpkin/ kaddu poori or plain poori
You can also try below chutney…
  1. Tamarind chutney
  2. Coconut peanut chutney
  3. Dhaniya tamatar chutney 
  4. Guava/ Amrood chutney
  5. Gooseberry/ Amla chutney
  6. Raw mango/ amiya chutney

Crispy Pumpkin Paratha / Kaddu Crispy Paratha

by
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.

Notes

You can also try plain pumpkin forota/ kaddu paratha, pumpkin/ kaddu poori or plain poori
You can also try below chutney…
  1. Tamarind chutney
  2. Coconut peanut chutney
  3. Dhaniya tamatar chutney 
  4. Guava/ Amrood chutney
  5. Gooseberry/ Amla chutney
  6. Raw mango/ amiya chutney

Radish leaves and Potato Dry Recipe/ Aloo Mooli Patte ki Sookhi Sabji / Aloo Mooli Bhajiya

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Radish leaves and Potato Dry Recipe/ Aloo Mooli Patte ki Sookhi Sabji / Aloo Mooli Bhajiya
Radish leaves and Potato Dry Recipe/ Aloo Mooli Patte ki Sookhi Sabji / Aloo Mooli Bhajiya
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5 from 1 vote

Radish leaves and Potato Dry Recipe/ Aloo Mooli Patte ki Sookhi Sabji / Aloo Mooli Bhajiya

Everyone is very happy by eating radish. But what do you do with its leaves? Maybe nothing. Many people do not take radish leaves from the vegetable seller and those who take it also break it and throw it out. If you do the same, then let us tell you that like radish, its leaves are also packed with nutrients.
Radish is very tasty to eat, where on one side we eat radish. And most of the radishes are thrown into the garbage.
But one thing to be kept in mind here is that radish leaves are very beneficial, so we should not throw away radish leaves.Radish leaves are rich in vitamin A, vitamin B, C as well as chlorine, phosphorus, sodium, iron, magnesium, and other nutrients and are beneficial for stomach as well as urinary disorders.
The vegetable of radish leaves is also known as radish bhajiya.To make dry recipe of potato radish leaves or aloo mooli bhajiya, follow the given below method step by step…
Course Dinner, Drinks, Indian, Lunch, Main Course, Main Dish
Cuisine Indian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 people
Calories 141kcal
Cost 10 rupee

Equipment

  • Kadhai / Fry Pan
  • Plate
  • Bowl
  • Spatula

Ingredients

  • 400 grams Radish Leaves/ Mooli ke Patte
  • 1 unit Big Potato/ Bada Aloo
  • 5 cloves Garlic / Lahsun
  • 1/2 tsp Cumin Seed / Jeera
  • 1/2 tsp Raw Mango Powder/Amchur Powder/ Dried Mango Powder
  • 1 unit Whole Red Chilli / Khadi Lal Mirch
  • as per taste Salt / Namak

Instructions

  • To make vegetable of potato radish leaves, take about 400 grams of radish leaves.
    You can take the quantity of radish leaves according to your own.
    Remove yellow leaf if any.
    To make vegetable of potato radish leaves, take about 400 grams of radish leaves. You can take the quantity of radish leaves according to your own.
  • Wash radish leaves thoroughly with clean water.
  • If you want, you can also wash radish leaves by adding salt in hot water.
  • By the way, we should try and soak green vegetables in hot water and wash them.
  • Now remove the radish leaves with hot water, squeeze the water well.
  • After this cut, the radish leaves very finely. Keep in mind that radish leaves are very finely chopped.
    After this cut, the radish leaves very finely. Keep in mind that radish leaves are very finely chopped.
  • The green vegetable we chop finely, the more delicious the vegetable will be.
    The green vegetable we chop finely, the more delicious the vegetable will be.
  • Take a big potato, peel the potato.
    Take a big potato, peel the potato.
  • Chop the potatoes finely.
  • Take 5 garlic cloves, peel the garlic buds.
    Take 5 garlic cloves, peel the garlic buds.
  • Finely chop garlic cloves.
  • Put a kadhai/ fry pan on the gas.
    Keep the flame on high.
    Put a kadhai/ fry pan on the gas. Keep the flame on high.
  • Put 2 to 3 tablespoons of mustard oil in the kadhai/ fry pan. Mustard oil/ sarson tel should be used to make radish leafy vegetables.
    Put 2 to 3 tablespoons of mustard oil in the kadhai/ fry pan. Mustard oil should be used to make radish leafy vegetables.
  • When the oil is hot, add chopped potatoes to the oil.
    When the oil is hot, add chopped potatoes to the oil.
  • Turn down the flame to medium.
    Fry the potatoes.
    Turn down the flame to medium. Fry the potatoes.
  • Fry till the potatoes turn light brown.
    Fry till the potatoes turn light brown.
  • When the potatoes are fried, take them out on a separate plate.
    When the potatoes are fried, take them out on a separate plate.
  • Let the kadhai/ fry pan stay on the gas.
    Let the kadhai/ fry pan stay on the gas.
  • There will oil left still in the kadhai/ fry pan.
  • Keep the flame on medium.
  • When the oil is heated in the kadhai/ fry pan, add half a teaspoon of cumin seeds to the kadhai/ fry pan.
    When the oil is heated in the kadhai/ fry pan, add half a teaspoon of cumin seeds to the kadhai/ fry pan.
  • When the cumin starts crackling, add chopped garlic in the kadhai/ fry pan.
    When the cumin starts crackling, add chopped garlic in the kadhai/ fry pan.
  • Add a large red chili along with it.
  • When the garlic is fried, add chopped radish leaves to the kadhai/ fry pan.
    When the garlic is fried, add chopped radish leaves to the kadhai/ fry pan.
  • Add salt to it as well.
    Add salt to it as well.
  • Take care not to add too much salt as radish leaves will be very less after cooking.
  • Add less salt too, because if the salt is reduced then we can increase it later, but if the salt becomes too much then the whole vegetable will be spoiled.
  • Mix radish leaves with salt with the help of a spoon.
    Mix radish leaves with salt with the help of a spoon.
  • Turn down the flame to medium.
  • Cover the radish leaves with a plate.
  • Remove the plate from the pan after one minute.
  • Radish leaves release water, there will be a lot of water in the kadhai/ fry pan, so cook the vegetable by removing the plate.
    Radish leaves release water, there will be a lot of water in the kadhai/ fry pan, so cook the vegetable by removing the plate.
  • Cook radish leaves on a medium flame for 2 to 3 minutes.
  • After 3 minutes, turn the flame on high.
    After 3 minutes, turn the flame on high.
  • Cook the radish leaves till the water of the radish leaves dry up.
    Cook the radish leaves till the water of the radish leaves dry up.
  • When the water of radish leaves dries, add fried potatoes to the radish leaves.
    When the water of radish leaves dries, add fried potatoes to the radish leaves.
  • Mix potatoes with radish leaves.
  • Add half a teaspoon of raw mango/ amchur powder to the radish leaves.
    Mix potatoes with radish leaves.
  • Mix raw mango/ amchur powder well in the vegetable.
    Mix raw mango/ amchur powder well in the vegetable.
  • Fry the radish leaves for 2 minutes.
  • Now take out the radish leaves in a bowl.
    Now take out the radish leaves in a bowl.
  • Eat potato radish leaf vegetable with paratha, roti or dal rice.
  • Keep in mind that while making the vegetable of radish, all the water of radish dries up.
    Keep in mind that while making the vegetable of radish, all the water of radish dries up.
  • And, do not use too many spices in the vegetable of radish leaves.

Notes

  1. Radish leaves are rich in vitamin A, vitamin B, C as well as chlorine, phosphorus, sodium, iron, magnesium and other nutrients and are beneficial for stomach as well as urinary disorders.
  2. Since radish leaves contain sodium and it fulfills the deficiency of salt in the body, it is also very beneficial for low blood pressure patients. Apart from this, the anthocyanin present in it is beneficial for the heart.
  3. Many types of essential nutrients are found in radish leaves. If you consume it, you get iron, calcium, folic acid, vitamin C and phosphorus etc. These nutrients are helpful in many physiological functions.
  4. One of the biggest advantages of radish leaves is that it contains more dietary fiber than radish.
  5. Due to these dietary fibers, a person’s digestive system works better. These radish leaves relieve problems like constipation and flatulence.
  6. Since radish leaves contain a lot of iron and phosphorus, they increase the body’s immunity. Not only this, nutrients like Vitamin C, Vitamin A and Thiamine are helpful in relieving fatigue.
  7. You may not know, but radish leaves are also beneficial in removing painful physical problems like hemorrhoids.
  8. It has anti-bacterial properties, which reduces inflammation and pain.
  9. To use it, dry the radish leaves and add equal quantity of sugar. Also make a paste by mixing a few drops of water. If you wish, take this paste or apply it on the affected area.
  10. Consuming radish leaves is helpful in curing many diseases. Like piles, radish leaves are also beneficial in the treatment of jaundice.
  11. To cure this, crush the leaves and then extract it with the help of a thin cloth. Jaundice is cured by taking half a liter of this juice daily for ten days.
  12. Radish leaves have many such properties, which help in reducing blood sugar levels. For this, make greens of radish leaves and consume them.
You can also try Radish bread/ Mooli Paratha
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