1. ONION CHEESE KULCHA
Ingredients: 120 g refined flour, 30 ml milk, 2 tsp onion, chopped, 20 g cheese, grated, 1 green chilli, chopped, 10 g fresh green coriander, a pinch of fresh roasted cumin powder, 1 tsp oil for kulcha, a pinch of salt.
Method: Mix the flour and milk together and knead into a smooth dough. Divide the dough into four equal-sized balls. Prepare a stuffing by mixing together the chopped onions, grated cheese, green chilli, coriander leaves, cumin powder and salt. Place a portion of the stuffing in the centre of the ball. Seal the edges and roll it out into a parantha. Cook the paranthas on a griddle while applying butter on both the sides. Remove from heat when cooked. Your onion kulchas are ready to be served.
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2. MOGHLAI PARANTHA
Ingredients: For the filling– 1 cup onions, chopped, 1 tbsp ginger-garlic paste, 1 cup tomatoes, chopped, 250 g mutton mince (kheema), 1 tsp garam masala powder, 1 tsp chilli powder, 1 tsp dhaniya-jeera powder, 1 cup water, 4tbsp oil. For the parantha–250 g / 1 cup all-purpose flour, 2 tbsp refined oil, 3 eggs, salt and pepper to taste
Method: To prepare the filling, heat oil in a pan. Sauté the onions, ginger-garlic paste and tomatoes till the oil separates from the sides. Add the mutton mince and the powdered spices and sauté well till brownish in colour. Add water, cover and cook for 8-10 minutes till the mixture is cooked and dry. Keep the filling aside. To prepare the paranthas, mix the flour, oil, salt and pepper and knead into smooth, soft dough. Cover and keep aside to rest for 20 minutes. In a separate bowl, beat the eggs and add salt and pepper. Keep the mixture aside. Divide the prepared dough into 4-6 equal portions. Roll out the portions into thin, round rotis. Place a roti on a heated non-stick pan. Immediately, spread a portion of the beaten egg evenly on the roti. Spread 2 tbsp of the prepared filling over the egg. Carefully, close all the sides of the parantha to make a square and roll it a little. Shallow-fry the parantha until crisp and golden. Follow the same procedure with the remaining dough. Remove and serve hot.
3. AMRITSARI GARLIC NAAN
Ingredients: 1½ tsp dry active yeast, 2 tsp sugar, ¾ cup water (add more if required), 1½ cups whole wheat flour, 1½ cups all-purpose flour (maida), 2 tsp garlic, chopped, One banana, mashed, 1½ tsp salt, 4 tbsp oil/ghee, ½ cup garlic and celery each, finely chopped, 2 tsp nigella seeds, extra oil/ghee for baking.
Method: Proof the yeast in sugar dissolved with ¾ cup warm water. After the yeast proofs and rises, add all the flours, garlic, mashed banana, salt and oil to the yeast mixture. Knead to smooth dough. Add water, if required, while kneading. Cover with a moist cloth and leave the dough for two hours. When the dough doubles up, make medium-sized balls of the dough. Cover and keep aside for 15-20 minutes. Take chopped garlic, celery leaves and nigella seeds in a plate and mix well. Place it on a dusted board. Dust one portion of the dough with the garlic mixture. Then roll it out to a round of 5-6 inches diameter. Bake the naan in clay oven, smearing oil in between. Serve hot.
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