Spring Onion Chapati | Scallion Flat Bread

Spring Onion Chapati | Scallion Chappati  is a spicy chapati with the fresh  flavours of spring onion. I thought of making a different dish with the left out spring onion, after preparing veg fried rice. The same time I was asked to give chapathi recipes to Malligai Magal. The outcome is spring onion chapathi | spring onion paratha. Believe me,  it turned out so yummy and it has been added to our regular menu. On eating this, my husband told me it tastes like “Bing”, a famous Chinese crepe! 

Here is the recipe.

Ingredients:

For preparing dough:

• Whole wheat flour – 1 cup
• Water and salt as needed
• Oil – 1 tbsp
• Maida/ All purpose flour– 3 tbsp for dusting.

For stuffing:

• Spring onion (green part) – ¼ cup
• Paneer (grated) – ¼ cup
• Red chilli powder – 1 tsp
• Salt to taste

Method:

1. Prepare the dough as I have given in “How to make soft Chapatis”
2. Clean spring onion(green part alone) and wash well. Chop finely.
3. Add grated paneer, red chilli powder and salt with the spring onion. Mix well and keep it aside.
4. After 10 minutes, make small balls out of the dough.
5. Shape the dough ball like a bowl and stuff the spring onion stuffing inside and close the stuffing with the dough.
6. Gently roll  the stuffed dough into thin, round discs using roller pin by dusting  with maida/ all purpose flour.
7. Place the tawa/skillet on a stove. Let it get heated.
8. Place the rolled chapati on the heated tawa, wait for bubbles to come on the surface. Flip the chapati immediately and leave it for a minute.
9. Cook on both sides on high flame, flipping it now and then, till brown spots appear on the parantha & it gets cooked completely.

Your spicy, hot spring onion chapatti | paratha is ready to eat! It can be had with any sauce or raita or with plain curds.

Note:

• For kids, you can apply some butter/ghee on  paratha. For elders, we can use gingelly oil and those on diet can avoid this step.
• If you find it difficult to make a stuffed paratha, you can straight away mix all the ingredients and prepare like chapatti.

Tags: soft spring onion Chapati, How to make stuffed parathas with spring onion, similar to Jian Bing recipe , spring onion recipes, Green onion Flat Indian Bread recipe, Indian unleavened flatbread with scallion, Indian flat bread recipe, soft, spicy chapathi recipe, North Indian recipe, Spring onion Parathas, Spicy Spring onion Paranthas

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Chapati...How to make soft chapatis

Chapati or Chappati or Chappathi is a common Indian flat bread and  is a regular staple dish in North India and Pakistan. There are many forms of chapatti with slight variations, namely Roti, Paratha/Parantha, etc. I am basically a rice person and   love to eat idlies and dosas. But my son likes everything other than idli and dosa.  As mothers,  we  strive  to  give our children the best. So I tried a lot to make soft chapattis as my son likes them.  Always I wonder on seeing North Indian ladies making soft chapatis with no effort. I asked whoever I met with for the tips to make soft chapatis. Based on their advice, I followed many gimmicks,  adding hot milk, banana, curd, hot water, etc, etc … but everything resulted in big “zero”. Finally I got the secret from one of my aunts and  I  succeeded.  It’s not such a mind blowing secret …. What I missed out is only kneading!?  I mean, we need to knead the dough atleast  for about 5 minutes.

Making soft chapattis follows simple steps but making perfectly  round and  soft chapattis is not an easy job for beginners. As they say practice makes  perfect! 

Ingredients:

• Whole wheat flour – 1 cup
• Water and salt as needed
• Oil – 1 tbsp
• Maida/ All purpose flour– 3 tbsp for dusting.

Method:

1. Take wheat flour in a large bowl, add salt and mix well with the flour.
2. Add water little by little, mixing the flour with water. Make a soft dough. Knead  well the dough for 5 minutes adding oil in between.
3. Keep it covered and let it stand for ½ an hour.
4. After ½ an hour, make small balls out of the dough.
5. Roll the dough into thin, round discs using roller pin, dusting the ball with maida/ all purpose flour.
6. Place the tawa/skillet on a stove. Let it get heated.
7. Place the rolled chapati on the heated tawa, wait for bubbles to come on the surface. Flip the chapati immediately and leave it for a minute.
8. Cook on both sides on high flame, flipping it now and then, till brown spots appear and chapati gets cooked completely.

Your soo..fft chapati/roti is ready to eat!

Note:

• The amount  of  water added should be enough to make a soft dough so that if we insert our finger, our finger should pass through without any effort. This is the main factor deciding the softness of your chapatti.
• For kids, you can apply some butter/ghee on  the top of the cooked chapatti. For elders, we can use gingelly oil and those on diet can avoid this step.

Tags: How to make soft Chapatis, How to make rotis, chappathi recipe, chapathi recipe, Flat Indian Bread recipe, Indian unleavened flatbread recipe, Indian flat bread recipe, soft rotis, soft chapathi recipe, North Indian recipe

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Mooli ka Paratha | Mooli Parantha| Stuffed Radish Paratha

Mooli Paratha or Radish Paratha is one of the  Punjabi special flat bread and it is very delicious , one could not notice even  the smell of radish. So it is an easier way to include this healthy vegetable in your diet in large quantities.  Kids will also love to have this for their lunch box. The health benefits of radish are many and here is  the recipe!

Ingredients:

   For Dough:

• Wheat flour     - 1cup
• Oil – 1 tsp
• Salt & water  as needed

   For stuffing:                       

• Grated radish   - 1cup
• Jeera – 1tsp
• Green chilli (finely chopped) – 1 or 2
• Garam masala powder- ¼ tsp
• Red chilli powder – ½ tsp
• Coriander powder – 1 tsp
• Turmeric powder - ¼ tsp
• Amchur powder – 1 tsp
• Coriander leaves (finely chopped) – 2 tbsp
• Oil – 1 tsp
• Oil/ghee to brush on parathas (optional)
• Salt to taste

Method:

First prepare a soft, pliable dough with wheat flour, salt (only for roti), water and oil just like for chapathi/roti and keep it aside.

Pour oil in a kadai, add jeera to splutter, then add green chilli and all masala powders except amchur powder ( dry mango powder) and  give a stir for a minute. Now add the grated radish and sauté till all the water content from the radish evaporates. The mixture should become dry. Finally add amchur powder and required salt (only for stuffing) . Then add coriander, mix well so that the mixture gets blended evenly. Now the stuffing is ready. Allow it to cool for sometime.

Next make equal no. of small balls out of dough and stuffing. To make paratha, first take a dough ball, make it like a small bowl, keep the stuffing ball inside and cover the stuffing by extending the edges of the dough. Seal the stuffing with dough completely. Then dust this stuffed ball generously with maida and gently roll out like paratha using roller pin.

Heat  the tava, add the stuffed paratha, wait till the bubbles start to come on the surface, flip it to other side, then turn around and apply some oil or ghee on both sides and cook till brown spots appear on both sides. Yummy and soft Mooli ka Paratha is ready!

This paratha does not need a separate side dish since we use spices for the stuffing. So you can serve it with plain curd or any raita or tomato sauce. 

Tags: How to make mooli paratha, Parantha recipe with Radish, Stuffed Radish Paratha recipe, Diabetic recipes, How to make stuufed radish chapathi?, stuffed roti with radish

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