12 SPICY or MASALA OBBATTU

Spicy or Masala Obbattu / Spicy or Masala Puran Poli / Kaaram Bobatlu / Kharada Holige / Khara Boli 

  
Ugadi is a festival of all tastes called as Shadrachalu and for this Ugadi let us have a very different type of Obbattu. This is a spicy version of obbattu or even call it as a stuffed or vegetable paratha. Whatever the name may be but, this is definitely that you should not be missing to make. You can have it as snack or even as a meal . The flavor and taste that you get from the ground fresh masala makes it more appealing and tastier. You can feel it right when you are cooking.

All purpose flour/maida – 2 cups(see note below)

Vegetables – Around 3 to 4 cups(see note below)

Onion – 1 medium chopped

Salt as needed

Turmeric powder – 1/8 tsp

Oil – 2 – 3 tbsp

Coriander leaves – a handful ( cleaned and washed)

Mint leaves – few ( cleaned and washed)

Green chillies – 4 ( more or less as spice required)

Garlic – 4 to 5 flakes

Cumin seeds – 1 tsp

Note 1:- If you feel that you do not want to use maida then can skip adding this and add atta/chapathi flour/whole wheat flour/multi grain flour or the best thing would be to add half or maida and half of any of these.

Note 2:- Here I have used just boiled and mashed potatoes, but any veggie can be used to make it more colorful and healthier. Clean and chop each vegetable as required. Steam cook or sauté in oil until they are half cooked.

 

Recipe for the cover:-

In a mixing bowl take flour, turmeric powder, salt and a tsp of oil and blend well. Add water slowly and mix well to knead into a soft dough. The consistency of theis dough should be softer than you knead for regular paratha/chapathi. If you push with your finger it has to go in very smoothly. Add another tsp of oil and cover with a lid and keep aside for atleast 1 – 2 hours.

For the filling:-

Grind green chillies with garlic, coriander leaves and mint leaves to a fine paste.( can also add ginger if you want but here I have not).

Heat a tbsp of oil and add cumin seeds, when they splutter add chopped onions and sauté till transculent. Next add the ground paste and fry till the raw smell leaves and water has evaporated. Then add the boiled and mashed potatoes or any other veggies that you prefer and mix well to cook. Also add salt and mix. Remove and cool.

 

For the spicy obbattu:-

Heat a tawa or griddle. Take a plastic sheet/parchment paper/banana leaves if you get them and rub some oil all over it. Take a lemon size of ball for the cover and press well with your hands to spread, the trick is keep the centre part intact and spread the outer parts well to stretch. Place a ball of the filling that you have prepared and cover the filling by pulling the edges of the cover that is done and try to cover it fully or seal the ends that is open. Turn the side and press and roll as paratha with a rolling pin or hands if you can. Lift and place on the heated tawa and cook both sides until nice brown. Can add oil to cook. Serve with your favourite sabji/side dish and enjoy your Spicy/masala/vegetable obbattu or holige or poli or a different version of vegetable paratha.

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29 BOTTLE GOURD PARATHA

Bottlegourd / Sorakkai / Lauki / Sorakaya / Sorekai - Chapathi /Paratha


Thank you all for you wishes on my 500th post. Also for your support in my last post. Hoping to get a good response.

Now here I am with a healthy and delicious paratha. Most of the times I make parathas by adding veggies and mixing it directly to the dough and this is one such recipe. The reason I do is there is no need to stuff and I also get thinner parathas.

You can substitute the flour with whole wheat flour or mutli grain flour to make it more healthy.


Bottlegourd is low in fat and cholesterol and high in dietary fibre. It is excellent for light, low-cal diets, as well as for small children, people with digestive problems, diabetics. Its high water content makes it very cooling. The cooked Bottle Gourd is cooling, calming, diuretic and easy to digest. It is also effective against constipation and other digestive disorders.

Bottle gourd - 1 small or half of a big lone one
Atta/wheat flour/chapathi flour/ whole wheat flour - 2 cups
Green chillies - 2
Garlic - 3
Cumin seeds - 1 tsp
Salt as needed
Oil - 3 tsp

Peel and grate bottlegourd in the thinner side of the grater. Leave out the seed part. Squeeze to remove water. Save the water for mixing.

Meanwhile grind green chillies, garlic and cumin seeds. As fine as your blender can. Add this to the grated bottlegourd.
Heat a tsp of oil and add the grated bottle gourd and fry to 4 - 5 minutes. To remove the raw smell and also to cook partially.



Take a wide vessel and add the flour, salt and remaining oil and mix well. Next add the fried bottle gourd and mix well. First add the saved water( squeezed out bottle gourd water) -mix and add little warm water little by little and mix well to make a soft dough. If needed add a tsp of oil and top and knead. Cover with a wet cloth and set aside for 30 minutes.


Heat a tawa/griddle. Take a small lime size of dough and roll out with a rolling pin. Place on the tawa and cook both sides. Serve with your favourite choice of dip. Here I have made vegetable kurma.

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67 SWEET POTATO PARATHA

Sweet potato is an excellent source of Vitamin A (in the form of beta-carotene) and a very good source of vitamin C, sweet potatoes have healing properties as an antioxidant food. Both beta-carotene and vitamin C are very powerful antioxidants that work in the body to eliminate free radicals. Free radicals are chemicals that damage cells and cell membranes and are associated with the development of conditions like atherosclerosis, diabetic heart disease, and colon cancer. Sweet potato varieties with dark orange flesh have more beta carotene than those with light coloured flesh.
Source Wikipedia

I try make use of this vegetable in many ways and my kids love them when added in parathas as they come out very soft and also this is the non stuff kind.


Sweet potato paratha( Non stuff method)

Wheat flour - 2 cups
Sweet potato - 1 small ( or half of a large one)
Salt as needed
Chilli powder - 1 tsp
Cumin Seeds - 1/2 tsp ( or cumin powder)
Oil

Wash and cut the potato into half and add water just for immersing and cook in a microwave for 8 - 10 mts. Remove and drain water and run under tap( water). Peel the skin and with a fork press to mash them well.


Take the flour in a vessel and add salt, chilli powder, cumin seeds or powder and mix. If needed can also add some chopped coriander leaves and or chopped onion. Mix well and add the mashed potato when warm itself. Mix and add water little at a time and mix well to knead as a soft dough. Apply a tsp of oil on top and keep aside for 10 mts.

Heat a tava/griddle and take a small ball of dough and roll as chapathi/paratha. Place on the tava and cook both side. If needed add oil/butter. Serve with any of your fav side dish.

Received few awards from friends.
Award from Lissie of Salt and Spice. Jyoti of Veggie Hut and Jagruti of Joy of Cooking. Thank you Lissie and Jyoti for sharing it these with me. Few days back had posted some awards from Sara, Preethi Rajeev and Prasu passed on by here.




The Kreativ Blogger Award comes up with some set of rules and here are the rules,

1.Thank the person giving the award.
2.Copy the award to your blog.
3.Place a link to their blog.
4.Name 7 things people don't know about you.
5.Nominate 7 bloggers
6.Place a link to those bloggers
7.Leave a comment letting those bloggers know about the award.

Seven Things about me

1. Love listening to songs
2. Love Chaats esp Masala puri
3. Do not like/eat yogurt.
4. A strict vegetarian( eggetarian) though not from a vegetarian family.
5. Love cooking and trying many new.
6. Like to learn many languages.
7. Love shopping with friends.


Kavitha and Gayathri
Priya
Sadhana and Muskaan
Sarah Naveen
Gita
Sushma
Chitra
Lubna
Sangeetha
Nandini
Tina

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8 CARROT CHAPATHI AND MY OTHER CARROT ENTRIES

Carrot Chapathi... a idea got from my carrot poori... since was not in a mood for frying poori's... i just added the carrot juice and mixed in as a dough for chapthi.
Chapathi flour - 2 cups
Carrot - 2 or 3 medium
Cumin seeds - 1 tsp
Chilli powder - 1 tsp
Salt as needed
Oil - 1 tbsp

Peel and chop carrots into thick pieces... add very little water and grind to a smooth paste.... If needed strainer with a strainer to extract just a thick juice.

In a mixing take flour, salt,cumin seeds,chilli powder and oil... mix well with hand.. Add the carrot juice little at a time and prepare a soft chapathi dough... apply some oil on top ... cover and keep aside for 20 - 30 minutes...
Heat a tawa or griddle... take a small ball size of dough and roll as chapathis... place on the tawa and cook both sides. Serve with any dry curry/gravy and enjoy your healthy carrot chapthis

Sending this entry to Sanghi's

FIL with Carrot

Also sending my other entries to the same event

Carrot Halwa

Carrot Kheer

Carrot Kosambari

Carrot Poori

Carrot Uttappam

Carrot Chutney

Carrot Sambar

Carrot Poriyal

Carrot Rice

Masala Papad

Peanut Sundal

Masala Bread

Veg N Cheese Quesadilla

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0 STUFFED CHAPATHI

Stuffed Chapathi with Vegetables and Cheese 

This is one more recipe using fresh/left over chapathis and using it with vegetables. Idea got after preparing Veg N Cheese Quesadilla

Click here

Both of these turned out really good n tasty.

Chapathi - 4 or 5
Mozarella cheese grated -1 - 1 1/2 tbsp for each Chapathi
vegetable stuffing - 2 or 3 tbsp

For making vegetable stuffing:

Onion - 1 small chopped into thin length wise
Carrot - 1 peeled and chopped into 2 inch thin length wise
capsicum - 1 chopped into thin length wise
Cabbage - 1 cup chopped into thin length wise
Salt
Pepper powder - few sprinkles
Oil - 1 tbsp ( can also use olive oil)

Heat oil in a pan/kadai and add onions... fry till they are transparent...next add capsicum fry for 3 - 4 minutes and then add carrots ...fry again for 2- 3 minutes...next add cabbage...fry well till all vegetables are soft but firm...add pepper powder and salt in the end( so it does not make the vegetables soggy)....can also add some sauces like soya or chilli ...but make sure you don't make it very soggy ..just few drops only..

Prepare chapathis/or use left overs... take a chapathi spread some stuffing in the middle and top it with grated cheese... fold it into half... heat a tawa/griddle and place the stuffed chapathis on them... with a spatula press lightly so the heat can can melt the cheese and stick the ends together... turn side and repeat... does not take long ... just 30 - 40 seconds.. You can eat just like that right away without any side dish. OR you can just stuff in the veggies and roll in the chapathis for your chapathi roll.

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2 MOOLI/RADISH PARATHA

Chapathi flour - 2 cups
Radish - 1 medium
Onion - 1 small chopped fine
Green chillies - 2 chopped fine
Jeera/ cumin seeds - 1/4 tsp
Chilli powder - 1/2 tsp
Salt as needed
Oil

Peel and grate radish by using a larger hole.
Heat a tbsp of oil and add jeera...when they start to splutter up add green chillies,onions and fry till light brown...next add grated radish and saute for 3 - 4 minutes...remove and cool

In a mixing bowl take the chapathi flour, chilli powder, salt and 2 tbsp of oil..mix well...next add the radish mixture and mix well...add very little water slowly( the onion and radish mix itself will be very moist ...so add little by little only) and knead as a soft chapathi dough....cover with a wet cloth and set aside for 20 - 30 minutes....then take a small ball size of dough and roll out( dust some flour on both sides) as thin chapthis..heat a tawa/griddle and place the chapathis and cook both sides...if needed can apply some oil when it is cooked....this method saves the stuffing time and also the chapathis come out thinner. Can always alternatively use the stuffing method with the same ingredients.
Can also use chopped cilantro while kneading...I did not use them ...since adding a vegetable itself was a tough part for my sons Prithvi and Harsha and then they would start grumbling about the green stuff....feeding mooli paratha was not a problem today ...since they did not feel any different taste and it was thin too :D

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0 ALOO PARATHA

Aloo Paratha( Potato stuffed Chapathi)

Chapathi flour - 2 cups
Potato - 3
Onion - 1 smal1
Jeera/cumin seeds - 1/2 tsp
Chilli powder - 1/2 tbsp
Cilantro - few chopped
Salt as needed
Oil - 1 or 2 spoon

Clean and cut potatoes into half. Place in a vessel with water and cook potatoes in a pressure pan/cooker for 2 or 3 whistles...remove, peel and mash.
Heat oil in a kadai/pan add add jeera(or mustard seeds and curry leaves)...when they splutter up add onions and fry till transparent...next add salt, chilli powder and mashed potatoes...mix well and add chopped cilantro...cool and keep aside.

Prepare a soft chapathi dough with chapathi flour, salt and 2 tbsp of oil...cover and keep aside for half an hour.
 

Take a small size of chapathi dough and roll out...take potato suffing(half the size of chapathi dough)...keep it in the middle...cover or seal it by pulling the edges from all directions...after it is covered...turn it down...dust some flour and roll out as thin as possible....heat a tawa/griddle and when hot add the stuffed chapathi/paratha and cook on medium flame both sides for 1 or 2 minutes...apply some oil/butter for additional taste.
If you cannot suff and roll and then make 2 very small chapathis...on top of one chapathi..keep the suffing and spread lightly...next top it with the other chapathi and cover/seal the two chapathis...so the stuffing do not come out...dust some flour and roll as thin as possible lightly and then cook on a tawa/griddle both sides.

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4 CHAPATHI ROLL & DOSA ROLL

Chapathi Roll and Dosa Roll using vegetable stuffings:-


Can make this vegetable stuffing and use it on chapathi or dosa to make chapathi roll and or dosa roll. Tastes really good and very convinient for travellers as there is no mess and is quite a good filling too.

For the filling :-

Onion - 1 medium chopped fine
Carrot - 1 grated thickly
Cabbage - 1 cup chopped into thin 1 inch pieces
Capsicum - 1 chopped into thin 1 inch pieces
Salt as needed
Pepper powder - as needed
Oil

For chapathi roll we need:-

Chapathi flour - 2 cups
Salt
Water
Oil
Filling - 2 tbsp for one chapthi


For Dosa roll we need :-


Dosa batter - 1 - 2 ladles
Filling - 2 tbsp
Oil for spraying


Dosa batter( Wash and soak boiled rice 2 cups and urad dhal 1/2 cup along with a tbsp of methi seeds in water for 6 - 8 hrs...grind to a smooth consistency..remove add salt and allow it to ferment overnight)


Heat oil in a pan and fry onions till they are transparent...next add all the vegetables and saute for 8 - 10 minutes...finally add salt and pepper powder...remove and cool

In a mixing bowl take chapathi flour, 1 tbsp of oil and salt...blend well and add some warm water and mix to a soft dough...take a small portion of the dough and roll as chapathis...heat a tawa/griddle and cook the chapathis each side for a minute and remove...keep the filling at one end of the chapathi and roll as thin as possible...insert a tooth pick or clove to hold the ends and enjoy your chapathi roll.


Heat a tawa/griddle and take a ladle full of dosa batter and pour and spread as dosa( as thin as possible)...you can also cook the other side too but not necessary...remove and keep the filling at one end of the dosa and roll...insert a tooth pick or clove to the hold thhe ends/seal your dosa roll.

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2 CHAPATHI FRY

This is a simple dish that can be prepared with leftover chapthis and very few vegetables prefereably capsicum/bell pepper to get a new good taste. Even if the chapathis get dried, you can make much use of them with this simple dish.
Chapathi - 4 or 5(usually left over)
Onion - 1 medium
Capsicum - 1
( Green or mixed colours)
Ginger garlic paste - 1 tbsp
Chilli powder - 1/2 tbsp
Coriander leaves - some chopped
Salt as needed
Oil - 1/2 tbsp


Cut onion and capsicum into thin lengthwise...can use carrot and cabbage also...same cut them into into slices...also cut chapathis( usually left over chapathis) into small squares or thin strips.



Heat oil in a kadai and add onions...fry till light brown...next add ginger garlic paste and saute...now add the vegetables and fry till they are soft ..but yet firm...add salt and chillipowder and stir...finally add chapathi pieces and mix. Garnish with some chopped coriander leaves.

PS:- Can add one or two tomatoes after adding ginger garlic paste and fry till they mashed and pulpy.

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5 KOTHU PAROTTA

Kothu/koththu/Muttai/Egg parotta


This is a very famous street side food in south Tamilnadu - my native. They usually add chicken gravy or salna to this dish. But while making this at home we can use the same or any of the gravies like tomato kurma or vegetable kurma.
This dish is one of our family's favourite and also among friends.


Parotta/paratha - 6
Onion - 1 chopped fine
Green chillies - 2 slit long
Clove - 3
Egg - 3( can always avoid/skip this if you are a complete vegetarian..not eggeterian..)
Kurma - 1 cup
(mixed veg kurma/tomato kurma or any spicy kurma or gravy)
cilantro - few chopped
Curry leaves - few
Salt as needed
Oil - 2 - 3 tbsp

The preparation of kothu parotta is a slightly long, but the ultimate result(taste) is simply superb...this parotta is a very good choice in our usual or sudden get togethers...most of the friends will be waiting for this...this recipe was originated by a friend named Siva...but been followed regularly by other friends Senthil and kaamsi for whom we used be as helpers...


Preparation :-

1. Cook paratha(usually we use kawan brand frozen ready to cook paratha)..both sides on a tawa till brown...keep it aside and cut or tear into small pieces.

In a kadai pour very little oil and add green chillies and cloves...next add the paratha pieces and fry for a minute or two( to get them crispier)...

2. In a different kadai heat oil and fry onions till brown...next add the kurma and fry to cook till the water from the gravy disappears...now break and pour the eggs and fry well till they are cooked - just like you make egg fry or podimas. Finally add salt , pepper powder if needed and then the fried paratha pieces mix well and with the spatula itself break the parathas into small pieces, then garnish with chopped cilantro...if you do not want to use the eggs..then you can always skip that part..it will taste great even then...we have tried this many times and it tasted very good.

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0 MUGHALAI PARATHA

Mughalai Paratha


My mom makes these kind of parathas and serves us with her best Paneer Butter Masala. The combo is divine and we used to love it so much. Just need some extra effort in rolling and if done comes out so perfect and flaky and yummy.

Wheat Flour - 1 cup
Maida - 1 cup
Semolina/sooji fine - 3/4 cup
Butter - 1 tbsp(melted)
Salt as needed
Milk - to mix


In a bowl mix all the flours with salt and butter...add milk slowly and mix into a soft chapathi dough.Cover with a wet cloth and set it aside for 30 minutes.

Use cold/plain milk to knead the dough...if you are using warm/hot milk ...later the dough thickens up and will be difficult to roll...you can also warm up and let it to cool or come to room temperature and then use for kneading.


To roll

First roll like small chapathis and fold them 2 times( triangular shapes), next again roll and fold 2 times. At third try roll out fully like chapathis and place in a hot tawa ...turn to cook both sides applying a tsp of oil . This chapathi will be in layers and little crispy, but very tasty.

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0 METHI CHAPATHI / PARATHA

Methi( Fenugreek Leaves/ Menthya Soppu- Koorakku) Chapathi/ Paratha


Chapathi flour(Atta/ Whole Wheat Flour) - 2 cups
Methi leaves - 1 bunch
Red Chilli powder - 1/2 tbsp
Jeera( Cumin seeds) - 1/2 tbsp
Dhaniya/Coriander Powder - 1/2 tsp
Salt as needed
Oil for mixing and frying(cooking)


Wash and pat dry methi leaves and chop coarsely.

Heat a tbsp of oil in a kadai/pan and fry methi leaves lightly for just 2 or 3 minutes only before they shrink( do not over fry or cook very much)...just for the raw flavour to go. It is optional to fry... you can always add it raw...but I like the way when it is lightly fried and added in the flour.
In a mixing bowl take the chapathi flour, add the fried methi leaves, salt, oil, chilli powder, jeera/cumin powder, dhaniya powder and mix well...add some warm water and prepare a soft chapathi dough....apply some oil on top and cover and set it aside for atleast 30 minutes...later take a small ball size of dough and roll as chapathis ...cook in a tawa/griddle on both sides.

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