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Paratha Platter Recipe

When we talk about PUNJABI food and how can I pick a one recipe. So I made paratha platters complement with punjabi subji.

  • Prep time:
  • 1hrs 0mins
  • cook time:
  • 1hrs 0mins
  • serves:
  • 4

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Vegetarian

Level : Moderate

Cuisine : Punjabi

Course : NA

Recipe Notes

It a time consuming process but you’ll have awesome taste like restaurant on your home table.

Tags

  • #IPLrecipecontest
  • #contest136
Ingredients

Ingredients For Paratha Platter Recipe

Methods
  • 1. For Green paratha, take 1/2 cup wheat flour add spinach leaves chopped, salt, 1/4 tsp turmeric powder, 1 tsp chilli powder, 1 chopped green chilli, 1/2 tsp garlic paste, 1/4 tsp ginger paste, 1/2 tsp amchur powder, 2 tsp lemon juice, 1/2 tsp sugar, 1 tbsp oil, 1/2 tsp garam masala, knead firm dough.
  • 2. Roll a thick roti from dough and shallow fry with butter in a iron tawa. Green paratha is ready to serve.
  • 3. MISSI ROTI, take besan and 1/2 cup wheat flour . All salt, Kasuri methi crushed with palm, turmeric powder, 1/2 tsp red chilli powder, 1/2 tsp garam masala, lemon juice, 1 tbsp oil and knead dough with water. Roll a roti and shallow fry with butter or you can simply make in home tawa tandoor .
  • 4. ALOO PARATHA, knead a dough with wheat flour, salt, carrom seeds, 1/2 tsp black peppers, 1 tbsp oil. Rest it for 10 minutes. Heat a fry pan and take 1/2 tbsp oil add onions, green chilli, 1/4 tsp ginger paste, salt, lemon, sugar , garam masala and stir fry. Add boiled potatoes and prepare stuffing.
  • 5. Take a dough roll it in a big roti shaped fill potatoes stuffing and pack from all sides. Again roll it with applying light pressure and shallow fry from both sides . Put a piece of butter on it and let it melt. Ready to serve Aloo paratha.
  • 6. Make dough of all purpose flour , in a big bowl take maida, salt to taste, soda , curd, 1 tbsp oil and knead a soft dough with water. Rest it for at least 1/2 an hour.
  • 7. GARLIC NAAN, melt 2 tbsp butter and add garlic paste with salt Stir well. Take a ball from dough roll apply coriander leaves and black sesame on one side flip to other side and roll it in oval shape, paste water with hands all over naan. Place it over heated iron tava faceing watery paste.
  • 8. Let it roast for 1/2 minute. Take tava and turn it upside down on direct flame. Tandoor whole naan by roatating on flame. Place tawa back on flame and take naan with help of spatula. Apply garlic butter paste all over and serve well.
  • 9. CHEESE NAAN PINK in color. Take a ball from dough add beetroot juice and knead it well until it turns into pink colour. Now roll a dough and place big ball of cheese in middle, pack it from all sides. Do the same as above for garlic Naan.
  • 10. CHUR CHUR NAAN, for stuffing take paneer, 1 boiled potato, 1 finely chopped onions, coriander leaves, ginger and garlic paste, salt, amchur powder, garam masala, lemon juice and mix them well. Now take a big ball from dough roll a big roti apply lots of butter and plain maida on whole roti.
  • 11. Now make small pleats of whole roti. Stretch it little. Turn roll again. Now roll a roti again. Fill paneer stuffing, pack it from all sides and rest do the same as garlic naan.
  • 12. LACCHA PARATHA, we can make it from both dough. Take a dough and roll it in a big roti. Apply butter/ghee on whole roti. Make pleats and roll it. And again roll it till a flat roti. Shallow fry it with butter from both sides. And serve hot. All naans, parathas and rotis compliment with Punjabi subji.
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