Paratha Archives - I camp in my kitchen

Gozleme from Turkey/Turkish Gozleme/ Potato and Feta cheese Stuffed Gozleme - Stuffed Flat bread

Priya_Srinivasan — Wed, 04 Mar 2015 11:56:00 +0000

As part of the International Flat-bread theme, i chose to do Turkish Gozleme today. The breads i chose for this theme are basically unleavened and can be cooked on the griddle. These flat breads make a nice difference to the usual roti's we cook at home.

Gozleme is a savoury traditional Turkish pastry, made of rolled dough that is lightly brushed with butter and eggs, filled with various toppings, sealed, and cooked over a griddle.The name derives from the Turkish word goz meaning "compartment", referring to the pocket of dough, in which the fillings are stuffed and cooked.

Toppings for vary by region and personal preference, and include a variety of meats, vegetables , mushrooms, tubers , cheeses as well as eggs, and seasonal herbs and spices. Traditionally this bread is cooked on a Sac, a large metal or ceramic lid, that looks like a shallow bell, in which bread dough or meat to be baked is placed and covered with a lid, over which ashes and live coals are placed. This traditional method of cooking, preserves the natural taste of the dish and keep the meat juicy.

I made a potato,coriander and feta cheese stuffed gozleme for lunch today. Kuttu loved it as a snack. I just wrapped it in a foil like a burrito and gave him, he happily munched on, so it makes a delicious lunch dabba dish too! Originally it is made using All purpose flour, which makes the doguh to be rolled as thin as possible, but i have substituted half the flour with Whole wheat flour (Qatar mills brand) and i was able to roll the dough the thin.

Source : Binnur's turkish cookbook

Ingredients (Makes 4)

½ Cup All Purpose flour

½ Cup whole wheat flour (Qatar mills brand)

½ Cup warm water

1 tablespoon olive oil

salt to taste

Stuffing

2 nos medium potaotes

1 no green chili, chopped

1 medium sized onion, chopped

½ cup feta cheese, crumbled

handful of coriander leaves, chopped

Method

Prepare the stuffing first, boil the potatoes until soft and mash it well. To this add crumbled feta cheese. Heat pan with ½ teaspoon oil, saute chopped onions and chillies until translucent and add this to the potato-feta mixture. Add coriander leaves to this, mix well and keep aside.

I have used my food processor to knead the dough. You can also knead the dough by hand. Take both the flours and salt together in the processor, pulse it twice to mix well. Add warm water and oil to knead a soft dough. If kneading by hand, knead about 4-5 minutes to get a soft dough.
Divide the dough and the filling into 4 portions. Dust our work surface with flour and take a portion of dough and roll it as thin as possible. Place one portion of the filling in the centre of the rolled out dough, fold in the 4 sides like an envelope.

Sprinkle little flour on the folded dough and roll it again into thick rectangle. Repeat the same with the rest of the dough.
The speciality of the dough is even after rolling it thin, stuffed and rolled again, it didn't break, i could roll the dough flat again with much ease.

Heat a flat tava and place the rolled gozleme on the hot tava. Keep the flame low and cook the bread until brown on both sides. Add a teaspoon of oil while cooking the gozleme. Serve it warm with a glass of Ayran.

To Make Ayran

1 Cup yogurt

1 cup water

Salt to taste

Put everything in a blender, blend well and pour in glasses and serve.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#50

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Cheddar Cheese Paratha

Priya_Srinivasan — Tue, 03 Feb 2015 09:29:00 +0000

We are starting yet another month of Blogging Marathon. Next month it is going to be 50th edition, 4 years on and we are going strong every month. I m happy to be one of the few members who started BM with +Srivalli Jetti from Month 1. It is been a good journey so far, we have so many different themes every month. Valli though the deciding person on the themes, but she involves us also a lot, asking us to think challenging themes, giving us a month-long time to be well organized with our BM posts. Apart from just posting recipes and commenting, we have a good discussion on various topics every month. So, a lot of learning has happened in this 4 long years!! So, if you are interested to be a part of it, then valli has just announced BM#50 themes, check it out and sign up immediately. Yes, the seats are limited!!! 🙂

Coming to this week's theme: i chose Say Cheese!! I will be posting some cheese recipes in the coming days. My pantry always has a stock of 2 or 3 cheese. We love Cream cheese, cheddar cheese slices, mozarella, paneer, Mascarpone, Curd cheese/Labneh, i even posted a spiced labneh few days back. I had quite a few recipes to post and so was in a dilemma which one to post first. Then decided to do the cheese paratha, which is a simple recipe and can be quickly made if you have the ingredients ready at hand.

Ingredients

For the dough

2 Cups of Whole Wheat Atta (I use Al Baker, Chakki fresh Atta)

1 Cup of warm water

2 tablespoon of oil (butter/ghee can also be used)

Salt to taste ( i don't add salt to chapathi dough)

For making Cheese Paratha

Ingredients

Cheddar cheese slices

Pepper powder/chili powder(optional)

Method

For Dough

I used my food processor for making the dough. You can hand knead it too. I make dough in bulk and store in an air-tight container in the refrigerator and use as i need.
Take flour, oil and salt(if using) in the processor bowl. Pulse it twice to mix evenly. Now slowly add water and start kneading the dough. Knead for about 2-3 minutes to get soft dough.
Transfer the dough to another container and keep it covered until use.

For the Cheese Roti/Paratha

Divide the dough into balls. The number depends on how big you roll your roti's. I divide the dough into 8-10 balls.

Dust the rolling surface and the dough ball with flour and start rolling out the dough into a circle. Place a cheese slice in the centre of the circle and close it like an envelope covering the cheese slice from all 4 sides.

Now again, dust it with little flour and roll it into a square/rectangle. Do not press hard or thin, otherwise the dough might tear and cheese might ooze and stick to the rolling surface. Prepare as much as roti's as you want.

Heat a tava/flat pan, place the rolled roti on the hot pan and cook on both sides until brown.Roti's should normally cooked at a high flame, flipping both sides quickly. Once you flip both the sides once, the roti will puff up well. Remove the puffy roti, add a dollop of butter on top and serve it immediately. I served it with Potato Dal

Sending this to Kids Delight - Say Cheese, happening @ +Padmajha PJ's space, an event by +Srivalli Jetti . And also to Breakfast event, happening @ +srivalli jetti's space.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#49

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Potato Apple Bread, flat-bread from Ireland

Priya_Srinivasan — Wed, 10 Sep 2014 11:57:00 +0000

Today we are going to get a taste of Irish Cuisine, yes we are visiting Ireland today. Here too i went on to search for a bread and i had a great variety to chose from. Irish love their potatoes, they have so many dishes dedicated to potatoes like this flat-bread today, Potatoes and flour made into a dough and stuffed with apples and pan-fried. Boxty, a pancake made out of potatoes, Colcannon, a stew made of potatoes and kale and their Ulster-fry/Full breakfast famous Potato farls. So, if at all you have loads of potatoes or love potatoes everyday then you know which cuisine to go for!!! 🙂

Source : Baking Mad
Ingredients

1 Medium-size potato

¼ Cup All purpose flour (see notes)

2 pinches of baking powder

¼ teaspoon salt

Filling

½ an apple

1-2 teaspoon sugar

2 pinches of cinnamon

Toppings: Fresh Cream, Butter or whipping cream

Method

Wash, peel and cut the potato into cubes. Cook them until soft. I used my Microwave Auto-cook menu to cook the potato. Drain the excess water, let it cool.
Once cooled, mash the potato well. Add flour, salt and baking powder to this mashed potato, and start kneading to make a smooth dough. Let the dough rest for 10 minutes.

While the dough is resting, wash the apple, cut it into thin slices, toss it along cinnamon powder and sugar.
Now flour your work surface well and roll out the dough into circles or else you can use a round lid to cut out shapes from rolled out dough. The above dough will make 4 rounds.
Now, arrange a few slices of cinnamon apples onto one round of dough, and close it with another roundel of dough, press to seal the edges.

Heat a non-stick skillet, when it is hot enough, add a blob of butter to it and slide a sealed bread on to it .Cook in a slow flame until the sides are browned well. Turn and cook the other side too.

Transfer it to a serving plate, cut and serve with a generous serving of butter or fresh cream.

Sending this to Come, join us for breakfast, happening @ +srivalli jetti's space.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44

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Besan Ki Masala Roti/ Gram Flour Roti with Spicy Masala Stuffing

Priya_Srinivasan — Fri, 21 Sep 2012 13:15:00 +0000

Its longtime since i posted for Indian Cooking Challenge. Though for the last two challenges, i made the dish, i really didn't had time to Click!!!! This Month's Challenge Srivalli gave us two Delicious Roti's to make, Sanjeev Kapoor's Besan Ki Masala Roti and Tarla Dalal's Bajra Aloo Roti. I made Besan Ki Masala Roti, for Last Friday's Lunch, It tasted great, I served with a Saucy Aloo-Baigan(Potato-Brinjal) Gravy.

Though a bit heavy on the calorie-side with all those Tablespoons-full of Ghee, it is ok once in a while to indulge, thinking that those calories are divided among those roti's and you get, how much you eat and now that is a bit tricky, isn't!!!! 🙂

Ingredients

1 Cup Gram flour (besan)

½ Cup Whole wheat flour

2 tablespoon Ghee/Clarified Butter

Salt to taste

The Masala

1 ½ teaspoon Cumin powder

½ teaspoon Coriander powder

¼ teaspoon Turmeric powder

1 Green chilli,chopped

Salt to taste

½ teaspoon Dry mango powder/Amchur Powder

½ teaspoon Red chilli powder

1 ½ Pure ghee/Clarified Butter

Method

Combine all the ingredients for the masala filling in a small bowl. Divide into eight portions and set aside.
Combine both the flours, salt and ghee in a bowl nd knead into a soft dough using water as required.

Divide the dough in eight portions and make balls. Roll out each ball into a four inch disc and place one portion of the masala filling on to it. Fold and Roll out again to make a triangular roti. Repeat the same with the remaining portions.
Heat a tawa and fry each roti with a little ghee on both sides till golden brown.

Apply a little ghee and press it gently between your palms.
Serve hot with your favorite Curry.

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Spring Onions & Paneer Paratha

Priya_Srinivasan — Mon, 17 Jan 2011 14:04:00 +0000

Spring Onions & Paneer Parathas, a Flavorful Dinner Menu. Had a bunch of Spring Onions lying in my fridge for almost a week!!! Thought of making some good use of it!!!! Enjoyed this with Mango Pickle and Plain Yoghurt.

Check out my other Marathon Buddies Srivalli, Priya Suresh, Jay, Monika, Reva, PJ, Azeema , Ayeesha ,Veena , Soumya and Gayathri

Ingredients

3 cups Wheat Flour

1 cup Chopped Spring Onions

½ Cup Crumbled Paneer

2 teaspoon Red Chilli Powder

Salt to taste

1 tablespoon of oil

Method

In Large Bowl take all the Ingredients and add enough water and make soft Chapathi Dough. Divide the dough and Roll them out as Disc, a bit thick than the normal Chapathi. Heat a Tava/Griddle, Cook the parathas on both sides. Smear some Ghee/Butter on top and Serve Hot with Pickle or any Raita.

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Tricolor Paratha with Cauliflower Korma

Priya_Srinivasan — Sun, 15 Nov 2009 08:48:00 +0000

Weekend Night, had one carrot and one radish left out in the fridge. Planned Chapathi for dinner, but changed into colorful paratha, using the left-out veggies.

Sending this to CFK - Veggies and Fruits Hosted by Lakshmi Venkatesh of Kitchen Chronicles, Event Started by Sharmi of Neivedyam
And also to Food for 7 stages of Life - Kids Special co-hosted by Radhika and Sudheshna

Ingredients
Wheat flour - 4 cups
one large radish - finely shredded
one large carrot - finely shredded
one medium bunch of cilantro/fresh coriander, finely chopped
yoghurt - 2 tbsp
salt to taste
oil/ghee - 2 tbsp

Method

Mix all the given ingredients with some water and make a soft chapathi dough. Let it rest for 30 minutes.

Divide them into portions and roll it out to a slightly thick than the normal chapathi. cook on a hot tava. if not diet conscious, can add some ghee while cooking the paratha. Serve it hot with any side-dish of your choice.

I made some Cauliflower Korma for this.

Ingredients

Cauliflower - ½ kg, Cleaned and cut into small florets

Medium- sized onions - 2 nos

Medium - sized tomatoes - 3 nos

Ginger-garlic paste - 2 tsp

Green chillies - 2 nos

Red chilli powder - 1 to 1-½ tbsp

Dhaniya powder - 1 tbsp

Mint Chutney - 3 tablespoon

yoghurt - 2 tbsp

Salt to taste

Oil, curry leaves for seasoning

mustard seeds,cumin - 1 teaspoon each

turmeric - a pinch

Method

Clean cauliflower and cut them into florets. Heat oil in a deep pan, splutter mustard, add cumin, green chillies, currry leaves, turmeric. Add finely chopped onion, once they turn translucent add tomatoes, ginger garlic paste, add lil water for the tomatoes to cook.

Now add cauliflower florets and add some water, add chilli powder, dhaniya powder and salt. When the korma is half-cooked add Mint chutney and let it cook for some more time. While taking it off the flame add yoghurt for a rich creamy taste. Garnish with some fresh coriander.

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