Pumpkin Bread/ Kaddu Roti

 Apply desi ghee or butter on the pumpkin bread/ roti.Eat pumpkin bread/ roti with curry vegetable, lentils or chutney and curd.
 Apply desi ghee or butter on the pumpkin bread/ roti.Eat pumpkin bread/ roti with curry vegetable, lentils or chutney and curd.
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5 from 1 vote

Pumpkin Bread/ Kaddu Roti

Pumpkin is very good 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 bread/ roti here.
To make Pumpkin bread/ roti, follow the steps given below…
Course Appetizer, Breakfast, Desert, Dessert, Dinner, Drinks, Indian, Lunch, Main Course, Main Dish, Side Dish, Snacks
Cuisine American, Breakfast, Chinese, Desert, French, Indian, Italian, Japanese, Main, Mediterranean
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 6 people
Calories 120kcal
Cost 15 rupee

Equipment

  • Griddle/ Tawa
  • Tongs/ Chimta
  • Bowl/ Vessel
  • Plate
  • Grater/ Kaddukas
  • Rolling Board/ Belan
  • Rolling Board/ Chakla

Ingredients

  • 100 grams Wheat Flour/ Atta, or 1 cup
  • 100 grams Pumpkin/ Kaddu, or 1 cup
  • 1/4 tsp Salt / Namak
  • as per required Water/ Pani

Instructions

  • To make pumpkin bread/ kaddu roti, 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.
    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.
  • Be careful to grate the pumpkin. Grater can hurt you.
  • After this, take 100 grams or 1 cup of wheat flour/ atta.
    Take 100 grams or one cup of flour in a vessel.
  • Add grated pumpkin over it. Add salt if you want otherwise skip to add salt.
    Add grated pumpkin over it.
  • Combine wheat flour and grated pumpkin and knead it.
  • Keep in mind that do not add water to the flour. If you have trouble kneading the dough, and the dough is unable to knead due to deficiency of water then add a little water.
    Add grated pumpkin over it.
  • Do not add too much water.
  • Knead the dough well.
  • Cover the dough with a plate and keep it for 10 minutes.
    Cover the dough with a plate and keep it for 10 minutes.
  • After 10 minutes, Place a griddle on the gas. Keep the flame on high.
    Now put the griddle on the gas.
  • Now remove the plate from the dough.
  • After that take dough and flour dust to make bread/roti.
    After that take dough and flour dust to make bread/roti.
  • And take about 40 grams of dough.
    And take about 40 grams of dough.
  • Wrap the dough with flour dust.
  • After this, roll the bread/ roti, keep in mind that not to apply to much flour dust on the dough.
  • Roll the bread/ roti with light hand.
    Roll the bread/ roti with light hand.
  • The size of the bread should be 5.5 inches approximately.
  • Once the griddle become hot, put the bread/roti on the griddle.
    Once the griddle become hot, put the bread/roti on the griddle.
  • Change the bread side after 30 seconds.
    Change the bread side after 30 seconds.
  • After that change the bread side again after 20 seconds.
    After that change the bread side again after 20 seconds.
  • Pick the bread/ roti from the griddle with the help of tongs and place directly on the gas burner, flame of gas should be medium.
    Pick the bread/ roti from the griddle with the help of tongs and place directly on the gas burner, flame of gas should be medium.
  • Flip the bread/ roti in a regular interval and cook the roti with the help of a tongs. Bread/roti will flourish.
    Flip the bread/ roti in a regular interval and cook the roti with the help of a tongs. Bread/roti will flourish.
  • Make sure that the bread/ roti should be properly cooked.
  • Bake both sides of the bread/ roti well, making sure that the bread/ roti does not burn.
  • Make the remaining bread/ roti from the remaining dough.
  •  Apply desi ghee or butter on the pumpkin bread/ roti.
     Apply desi ghee or butter on the pumpkin bread/ roti.Eat pumpkin bread/ roti with curry vegetable, lentils or chutney and curd.
  • Eat pumpkin bread/ roti with curry vegetable, lentils or chutney and curd.
    Eat pumpkin bread/ roti with curry vegetable, lentils or chutney and curd.

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.
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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.

Radish Paratha/ Mooli Paratha

Serve radish paratha with chutney.
Serve radish paratha with chutney.
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Radish(Daikon) Paratha/ Mooli Paratha

Radish/ daikon is full of dietary fiber, which helps with digestion issues. If you have enough mooli salad every day, your bowel movement will be smooth.
Radish is full of vitamins A, C, E, B6, potassium, and other minerals, radishes can give your whole body an immunity boost. Mooli is also high on antioxidants and anthocyanins, which means that it's quite good for your heart as well.
Radish paratha is very tasty to eat and is good for the stomach.
To make Radish Paratha follow the step by step below…
Course Breakfast, Indian, Lunch, Main Course, Main Dish
Cuisine Indian
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 10 people
Calories 146kcal
Cost 50 rupee

Equipment

  • Plate
  • Grater
  • Griddle/ Tawa
  • Big Spoon
  • Bowl
  • Rolling Pin

Ingredients

  • 20 tsp Wheat Flour / Atta
  • 4 Unit Raddish
  • 10 tsp Oil/ Desi Ghee/ Tel
  • 1/2 tsp Red Chili Powder / Lal Mirch Powder
  • 1/2 tsp Garam Masala Powder
  • as per taste Salt / Namak
  • 1/2 tsp Raw Mango Powder
  • 1/2 tsp Coriander / Dhaniya Powder
  • 1 tsp Green Coriander Leaves / Hari Dhaniya Patti
  • 1 tsp Butter/ Makkhan
  • Water

Instructions



  • To make Radish Paratha, take about 4 radishes of medium size.


    Wash the radish with water.

    To make Radish Paratha, take about 4 radishes of medium size. Wash the radish with water.
  • Grate the radish with the grater.






    Grate the radish with the grater.
  • Squeeze out the water from the radish. And take out the radish on a separate plate.


    Squeeze out the water from the radish. And take out the radish on a separate plate.
  • Do not throw the extracted water by squeezing it from the radish.


    Do not throw the extracted water by squeezing it from the radish.
  • Take about 20 teaspoons of flour in a bowl, add 2 tsp of oil in the flour and mix it well.
    Take about 20 teaspoons of flour in a bowl.


  • Add about 1/4 teaspoon salt to the flour.







    Add about 1/4 teaspoon salt to the flour.
  • Now knead the dough with the radish water.


    If reddish water finishes, then take normal water to kneed the dough.


  • Knead the dough like bread. The dough should not be too hard.


    Knead the dough like bread. The dough should not be too hard. While kneading the dough of any stuffed paratha, keep in mind that as stiff or soft as the stuffing, the dough should be as hard or soft.
  • While kneading the dough of any stuffed paratha, keep in mind that the dough should be as stiff or soft as the stuffing.


  • That is, the viscosity of dough and stuffings should be the same.







  • Now knead the dough and keep it in a separate bowl and cover the plate so that the
    dough settles well.


  • Now take grated radish.


  • Add half a teaspoon red chili powder to the radish.



    Add half a teaspoon red chili powder to the radish.
  • Add half teaspoon coriander powder, salt as per taste, 1/4 garam masala, chopped
    coriander leaves.





    Add half teaspoon coriander powder, salt as per taste, 1/4 garam masala, chopped coriander leaves.
  • If you do not like garam masala, do not add garam masala.


    Mix all the spices in the radish.




    If you do not like garam masala, do not add garam masala. Mix all the spices in the radish.
  • Now put the griddle on the gas.
    Now put the griddle on the gas.


  • Keep the flame on medium.







  • After this, take the dough, radish stuffings, oil, flour dust.


  • Now take about 30 grams of dough.


    Now take about 30 grams of dough.


  • Now roll out bread with the help of a rolling pin.










    Now roll out bread with the help of a rolling pin.


  • After a little flour dust on the disc and roll it to make a 4-inch disc.






  • Now take 1.5 teaspoons of radish stuffings. And put the stuffing of radish in the bread.
    Now take 1.5 teaspoons of radish stuffings. And put the stuffing of radish in the roti.
  • 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.
  • Now apply the flour dust in the dough ball.


  • Now apply the flour dust in the dough ball.







    Now apply the flour dust in the dough ball.
  • Now roll the paratha with a rolling pin.
  • Take care to roll the paratha with light pressure by rolling pin so that the stuffings do not come out.
    Take care to roll the paratha lightly with hand by rolling pin so that the stuffings do not come out.
  • Roll the parathas well.
  • Now put the paratha on the griddle.
    Now put the paratha on the griddle.


  • Turn the side of paratha after about 30 seconds.








    Turn the paratha after about 30 seconds.
  • Now spread a spoon of oil or desi ghee on the paratha and spread it on the paratha,
    you can also use butter if you want.


    Now spread a spoon of oil or desi ghee on the paratha and spread it on the paratha, you can also use butter if you want.
  • Now change the side of the paratha.


    Now change the side of the paratha.
  • And on the other side of the paratha also apply a spoon of oil or desi ghee.
    And on the other side of the paratha also apply a spoon of oil or desi ghee.
  • Bake the parathas with a spoon.
    Bake the parathas with a spoon.
  • Keep in mind that the heat of the gas should be medium.
  • While baking the paratha, keep in mind that the paratha should not be burnt.
    While baking the paratha, keep in mind that the paratha should not be burnt.
  • Make remaining parathas with the remaining dough as well.
    Make remaining parathas with the remaining dough as well.
  • Radish parathas are ready. Apply Butter on paratha.
    Radish parathas are ready.












  • Serve radish paratha with chutney.








    Serve radish paratha with chutney.
  • You can also serve radish parathas with pickle or curd.

Notes

  1. Radish is chock full of dietary fiber, which helps with digestion issues. If you have enough mooli salad every day, your bowel movement will be smooth.
  2. Radish veggie has anti-congestive properties, which help clear the mucus from your throat and
    respiratory tract.
  3. Radish is full of vitamins A, C, E, B6, potassium, and other minerals, radishes can give your whole body an immunity boost. Mooli is also high on antioxidants and anthocyanins, which means that it’s quite good for your heart as well.
  4. Rich in potassium, radishes can help keep blood pressure under control by maintaining the sodium-potassium balance in the body. 
  5. Apart from all the vitamins in radishes, they also have phosphorous and zinc. These, when combined, can help get rid of dryness, acne, and rashes.
  6. Radish paratha is very tasty to eat and is good for the stomach.
  7. To make Radish Paratha follow the step by step below.
You can also try some more paratha’s/ flat bread :
Pumpkin Forota/ Kaddu Paratha
 Crispy Pumpkin Forota/ Crispy Kaddu Paratha

Cauliflower Stuffed Flatbread/ Gobhi Paratha / गोभी पराठा

Cauliflower Stuffed Flatbread/ Gobhi Paratha / गोभी पराठा
Cauliflower Stuffed Flatbread/ Gobhi Paratha / गोभी पराठा
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Cauliflower Stuffed Flatbread/ Gobhi Paratha / गोभी पराठा

Cauliflower Stuffed/ Gobhi paratha is very tasty to eat and also it is made very quickly, as well as there are not many calories in cauliflower, so eating it also keeps your weight under control.
If your mind is doing something good and spicy then cauliflower stuffed paratha is a very good option.
Follow the steps given below to make Cauliflower Stuffed Flatbread/ Gobhi Paratha…
Course Breakfast, Dinner, Indian, Lunch, Main Course, Main Dish, Snacks
Cuisine Indian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 7 People
Calories 54kcal
Cost 40 rupee

Equipment

  • Big Bowl
  • Kadhai / Fry Pan
  • Big Spoon
  • Tawa
  • Grater
  • Knife
  • Small Bowl
  • Plate

Ingredients

  • 250 grams Cauliflower/ Gobhi
  • 14 tsp Wheat Flour/ Atta, 1 paratha will take 2 tsp of wheat flour
  • 1/2 tsp Red Chili Powder/ Lal Mirch Powder
  • 1/4 tsp Garam Masala
  • 3/4 tsp Raw Mango Powder/ Amchur Powder
  • 10 tsp Oil/ Desi Ghee
  • 1/2 tsp Cumin Seed/ Jeera
  • 1 pinch asafoetida/ Heeng
  • 1 Unit Big Onion / Bada Pyaz, optional
  • 1 Unit Green Chili / Hari Mirch
  • 1/2 tsp Coriander Powder/ Dhaniya Powder
  • 2 tsp Coriander leaves / Dhaniya Patti
  • as per taste Salt/ Namak

Instructions

  • To make cauliflower paratha take 14 teaspoons of flour.
    To make cabbage paratha take 14 teaspoons of flour.
  • Add 1/4 teaspoon salt to the flour, add 2 tsp oil in flour and mix oil with flour.
    Add 1/4 teaspoon salt to the flour.
  • Now take water in a glass.
    Now take water in a glass.
  • 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.
  • Add a little water, knead the dough very well, the dough is kneaded like bread, not too hard and not too soft.
  • Add a little water, knead the dough very well, the dough is kneaded like bread, not too hard and not too soft.
    Add a little water, knead the dough very well, the dough is kneaded like bread, not too hard and not too soft.
  • Make small holes in the dough and sprinkle few drops of water in it.
    Make a few holes in the dough and sprinkle few drops of water in it.
  • Cover the dough with a plate for at least 5 minutes.
    Resulting the dough settles well so that the paratha can be soft and well-formed.
    Cover the dough with a plate for at least 5 minutes.
  • After this take 250 grams of cauliflower.
    After this take about 250 grams of cauliflower.
  • Cauliflower contains insects, so wash the cauliflower with hot water.
    Warm the water in a vessel, add salt to the water.
  • Water does not have to boil, water must be warm.
  • Break the cauliflower into pieces and put the pieces in hot water and leave it for at least 10 to 15 minutes.
  • After 10 minutes to 15 minutes remove the pieces of cauliflower and wash them with clean water.
  • Now grate the cauliflower with the grater.
    Now grate the cauliflower with the grater.
  • Take a big onion, finely chop the onion.
    This step is optional if you don't like onion avoid this step.
    Take a big onion, finely chop the onion.
  • Take a green chili, wash the chili water, chop the green chili.
    Take a green chili, wash the chili water, chop the green chili.
  • Cut approximately 2 tablespoons of green coriander leaves.
    Cut approximately 2 tablespoons of green coriander leaves.
  • Put a kadhai/ fry pan on the gas.
    Put a kadhai/ fry pan on the gas.
  • Add a spoon of oil to the kadhai/ fry pan.
    Add a spoon of oil to the kadhai/ fry pan.
  • Turn the flame on high.
  • When the oil is hot, then add cumin seeds to the oil.
    When the oil is hot, then add cumin seeds to the oil.
  • When the cumin seeds crackle, add a pinch of asafoetida.
  • After this add chopped onion, fry the onion for 2 minutes.
    After this add chopped onion, fry the onion for 2 minutes.
  • After this add chopped onion, fry the onion for 2 minutes.
  • After this add chopped green chilies, fry onions, and green chilies.
    After this add chopped green chilies, fry onions and green chilies.
  • Fry the onion until light brown.
    Fry the onion until light brown.
  • Now add the grated cauliflower.
    Now add the grated cabbage.
  • Add half teaspoon coriander powder, half teaspoon red chili powder, 1/4 teaspoon garam masala to the cauliflower.
    Add half teaspoon coriander powder, half teaspoon red chili powder, 1/4 teaspoon garam masala to the cabbage.
  • Add salt with it.
    Add salt along with it. Turn down the flame to medium.
  • Turn down the flame to medium.
  • Now fry the cauliflower.
    Now fry the cauliflower
  • Fry the cauliflower for 5 minutes.
    Fry the cauliflower for 5 minutes.
  • Press cauliflower with hand, weather the cauliflower is cooked or not.
    Check cabbage with hand, weather the cabbage is cooked or not.
  • When the cauliflower is 90% cooked, then put 3/4 teaspoon of sour powder in the kadhai/ fry pan.
    When the cabbage is 90% cooked, then put 3/4 teaspoon of sour powder in the kadhai/ fry pan.
  • And fry the cauliflower for 2 minutes.
  • Add 2 teaspoons of chopped coriander leaves in cauliflower stuffing.
    Add 2 teaspoons of chopped coriander leaves in cauliflower stuffing.
  • Mix coriander leaves well with a spoon.
    Now take out the cabbage spices in a separate plate.
  • Now take a little cauliflower in a spoon and eat to check if the spice is made right, that is, the salt is fine or not.
    Now take out the cabbage spices on a separate plate.
  • Now take out the cauliflower spices on a separate plate.
    Now take out the cabbage spices on a separate plate.
  • Now the water you had previously sprinkled in the dough. Open the plate and knead the dough for a minute. Now the dough will be smooth.
    Now the water you had previously sprinkled in the dough. Open the plate and knead the dough for a minute. Now the dough will be smooth.
  • After this, take out the dough in a bowl and keep it.
    After this, take out the dough in a bowl and keep it.
  • Now take the flour dust in a plate, take 7 to 8 teaspoons of oil in a bowl along with it.
    Now take the flour dust in a plate, take 7 to 8 teaspoons of oil in a bowl along with it.
  • If you use more oil in the paratha then take a little more oil. You can also use desi ghee or butter instead of oil.
  • Now take a rolling pin to make paratha.
  • To make the paratha, put the griddle/ tawa on the gas.
    Turn down the flame to medium.
    To make the paratha, put the griddle/ tawa on the gas.
  • Take 30 grams of dough.
    Make the dough in a circular shape.
    Take 30 grams of dough.
  • After this, apply a little flour dust on the dough and roll it to make 4-inch disc.
    After this, apply a little flour dust on the dough and roll it to make 4 inch disc.
  • After this, apply a little flour dust on the dough and roll it to make 4 inch disc.
  • Now spread 1 or 1.5 teaspoons of gobi stuffing on the disc.
    Now spread 1 or 1.5 teaspoons of gobi stuffing on the disc.
  • Now close the edges of the disc with a hand according to the image given below, so that the stuffing closes in due course.
    Now close the edges of the disc with a hand according to the image given below, so that the stuffing closes in due course.
  • Now close the edges of the disc with a hand according to the image given below, so that the stuffing closes in due course.
  • Now close the edges of the disc with a hand according to the image given below, so that the stuffing closes in due course.
  • Now dip the dough in flour dust.
    Now dip the dough in flour dust.
  • After this, roll the paratha with a light hand, so that stuffing should not come out from the dough.
  • Spread more flour dust around the dough so that the parathas can be rolled well.
    Wrap more flour dust around the dough so that the parathas can be rolled well.
  • The size of the paratha disc should be 4 to 5 inches.
    The size of the paratha disc should be 4 to 5 inches.
  • If the stuffing starts coming out of the paratha while rolling the paratha, then apply some more flour dust on the paratha disc.
    If the stuffing starts coming out of the paratha while rolling the paratha, then apply some more flour dust on the paratha disc.
  • Now put the paratha on the griddle/ tawa.
    Now put the paratha on the griddle/ tawa.
  • Change the side of the paratha after 30 seconds.
    Change the side of the paratha after 30 seconds.
  • Again Change the side of the paratha after 40 seconds.
    Again Change the side of the paratha after 40<span class="wprm-timer" data-seconds="40"></span> seconds.
  • Take one teaspoon of oil or desi ghee in a spoon and spread it on the paratha. Apply oil or desi ghee on the whole surface of the paratha.
    Take one teaspoon of oil or desi ghee in a spoon and spread it on the paratha. Apply oil or desi ghee on the whole surface of the paratha.
  • Take one teaspoon of oil or desi ghee in a spoon and spread it on the paratha. Apply oil or desi ghee on the whole surface of the paratha.
  • Now again change the side of the paratha, and apply oil or desi ghee on the other side as well.
    Now again change the side of the paratha, and apply oil or desi ghee on the other side as well.
  • Press and roast the paratha with the help of a spoon.
    Press and roast the paratha with the help of a spoon.
  • Properly cook the paratha, paratha should not be uncooked.
  • Bake both sides of the paratha properly, making sure that the paratha does not burn.
    Bake both sides of the paratha properly, making sure that the paratha does not burn.
  • Make the remaining parathas as well.
    Eat the paratha with Tamatar Dhaniya Chutney and curd.
    Make the remaining parathas as well. Eat the paratha with green chutney and curd.
  • Bake the remaining flour parathas as well. Eat the paratha with green chutney and curd.
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