‘Lachha Paratha’, is a multi-layered Indian flatbread with crispy and flaky texture. One of the favourite dishes from North Indian cuisine, this delicious Whole Wheat Paratha is fondly relished at restaurants and households. Its South Indian cousin is Malabar Paratha that is usually made with maida and eggs. It is also to similar to Parath Paratha in which ‘parath’ means layers.
Pindi Chole, is one of the popular Punjabi dishes, slightly different in texture and taste than the usual chole. This nutritious-rich recipe has originated from a place called Rawalpindi in Pakistan. Hence the name PindiChole. It is darker in colour than the usual chole and has a blend of spicy, sour taste.
Green garlic chutney never ceases to delight me with its mild garlicky flavour and soothing green colour. This heart-friendly garlic greens have many health benefits as it is rich in iron, acts as antibiotic and also it boosts immunity.
How to make Green Garlic Coriander Chutney?
During winters, when the garlic greens are available in abundance, I use them to substitute garlic in almost every recipe like parathas, chutneys, subjis, dals, dips, salads, soups, savoury bakes and more. Most of the time, it’s straight from the garden, so fresh and tasting absolutely delectable that we end up relishing it with every meal.
This chutney recipe is simple to prepare using very few ingredients available in our pantry. It stays fresh for 4-5 days when stored in refrigerator. It can be used as a condiment to any dish in place of usual green chutney.
Green Garlic Leaves – 1 cup, chopped (tender garlic bulbs can also be included)
Fresh Coriander Leaves – a handful, chopped
Green Chillies – 2 or 3 (as per taste)
Lemon Juice – 1 tsp
Salt to taste
Wash and chop the green garlic leaves, its tender garlic bulbs, coriander and green chillies.
Blend it into a smooth paste along with salt and lemon juice.
Use 1 or 2 ice cubes instead of water to blend the chutney. This method enhances the green colour in the chutney for a longer time.
Transfer it to a clean and dry container and store it in fridge.
Yummy and healthy green garlic chutney is ready in a jiffy!
When green garlic leaves are not available, use garlic cloves and increase the quantity of coriander.
Growing your own garlic in your backyard or in a pot is an ideal option to relish this healthy chutney frequently.
A scrumptious paratha with the wonderful blend of ‘Palak and Paneer’. When the paratha is loaded with two superfoods, ‘Palak and Paneer’ it becomes a wholesome food providing good amount of proteins, vitamins, calcium and more.
How to make Palak Paneer Paratha?
This paratha is prepared by kneading whole wheat flour with palak puree and then stuffed with spiced paneer filling. A power packed breakfast option that keeps your tummy happy till the next meal. Moreover, it’s a good way of making fussy kids eat greens like palak and an excellent tiffin option too.
Whole Wheat Flour / Aata – 1 cup
Spinach / Palak Puree – 1/2 cup
Carrom Seeds / Ajwain – 1/2 tsp
Oil – 1 tbsp
Salt to taste
Water to knead
Cottage Cheese / Paneer – 1/2 cup, grated or crumbled
Onion – 1 small sized, finely chopped
Garlic – 2 cloves, finely chopped
Green Chilly – 1 medium, finely chopped
Fresh Coriander – 2 tbsp, finely chopped
Jeera Powder – 1/2 tsp
Garam Masala – 1/4 tsp
Salt to taste
Oil – 1 tbsp + as required for cooking the parathas
Wash Palak well and make puree by adding little amount of water.
In a large bowl, add flour, ajwain, oil and salt. Mix well till it resembles like bread crumbs. Add palak puree and knead well into a soft dough. If required sprinkle water while kneading. Keep it covered for 15 mins.
To prepare the filling: Heat oil and saute finely chopped garlic, green chillies.
Add onion, salt and saute till it turns golden in colour.
Add jeera powder, garam masala powder and finely chopped fresh coriander leaves. Mix well and switch off the flame.
Take lemon-sized dough and roll it into small circle. Place a tbsp amount of filling and bring together the edges and roll it into a paratha.
Cook the paratha on a hot tava with a tsp of oil till they are well roasted.
Serve them hot with a pickle of your choice and curd.