Stuffed Parantha:

1.Alu Parantha (Unleavened Bread stuffed with Potatoes)

Ingredients for filling:
1 1/2 cups water
4 large potatoes
2 medium onions(finely chopped)
2 green chillies(finely chopped)
1 and 1/2 tbsp coriander leaves(finely chopped)
2 1/2 tsp salt
11/2 tsp cumin seeds
1/2 tsp red chilli powder
1 1/4 coriander powder
A pinch of pepper
1 tbsp pomegranate seeds (crushed)

Ingredients for dough: 3 3/4 cups sifted wheat flour
1/2tspsalt
1 1/4cups (300ml) water
1/2 cup (120gm) ghee/margarine for frying.

1. 1. To make the filling: Pressure cook the potatoes till tender. Remove from heat. Cool, peel and mash the potatoes. Add remaining ingredients and mix. Heat a non-stick pan and add the filling to it. Stir with a spatula till its golden brown. Remove from heat and cool. Grease your hands and make 12 balls of 4 cm in diameter. Keep covered.
2. 2. To make dough: Mix flour, salt and 3/4 cup water. Keep adding and mixing remaining water, 2 tbsp at a time, till dough becomes soft. Don't let the dough become wet and sticky. Knead for about 2mins till dough is smooth and elastic. Keep covered with a damp cloth for about 1/2 hour.
3. 3. Grease your hands and knead dough briefly again. Make 12 balls approx 4cm in diameter. Keep covered with a damp cloth.
4. 4. Roll each ball, on a floured board, of dough into a flat round 10cm in diameter. Stuff each ball of filling into each round of dough.
5. 5. Heat the griddle on medium heat till a drop of water splutters instantly when flicked on it. Put paratha on griddle. Turn and cook on both sides till brown in color. Serve hot, accompanied with curd.

2.Rajma Paranthas:

Ingredients:
1/2 cup red kidney beans (rajma)
3-4 green chillies
8-10 mint leaves
1/2 tsp pomegranate seeds
1 cup whole wheat flour (atta)
2tbsp Soya bean flour
Red chilli powder
2 tbsp tomato puree
Salt to taste
2 tsps refined oil.

1. 1. Wash and soak overnight. Pressure cook in 2 cups salted water until tender. Drain, cool and mash well. Keep the cooking liquor.
2. 2. Remove stem of green chillies and chop finely. Wash and chop mint leaves. Grind dry pomegranate seeds.
3. 3. Mix wheat flour, Soya bean flour, mashed rajma, red chilli powder, chopped green chillies, dry pomegranate powder, chopped mint leaves, tomato puree and salt to taste.
4. 4. Knead into soft dough by mixing the saved kidney bean liquor and elastic dough. Apply oil and cover the dough with a moist cloth for 15 minutes.
5. 5. Divide into 8-10 equal sized balls. Roll out each portion into 5-6 inches rounds.
6. 6. Heat a griddle. Put a parantha and cook on both sides. Increase heat, apply 1 tsp of oil to the first cooked side. Then cook again pressing it with a spoon to give make it crisp and brown. Serve hot with yoghurt.

3.Gobi Parantha (Unleavened Bread Stuffed With Cauliflower):

Ingredients For The Filling:
3 medium cauliflowers
5tsp salt
2 medium onions finely chopped
1 1/2 tsp cumin seeds
5 green chillies finely chopped
1/4 cup coriander leaves finely chopped
1/2 cup ghee/ margarine for frying.

Ingredients For Dough:
4 cups(400gm)sifted wheat flour
1/2 tsp salt
11/3 cups+1 tbsp water.

1. To make dough: Mix flour, salt and 1 cup water. Keep adding and mixing remaining water, 2 tbsp at a time, till dough becomes soft. Don't let the dough become wet and sticky. Knead for about 2mins till dough is smooth and elastic. Keep covered with a damp cloth for about 1/2 hour.
2. To make filling: Grate cauliflower and mix with salt. Keep aside for 15 minutes. Squeeze out water. Add remaining ingredients and mix.
3. Grease your hands and knead dough briefly again. Make 12 balls approx 4cm in diameter. Keep covered with a damp cloth.
4. On a floured board, roll each ball of dough into a flat round 10 cm in diameter. Keep covered with a damp cloth.
5. To stuff paranthas: Take 5 1/2 tbsp of filling for each round of dough. Stuff the parathas and roll out.
6. Heat the griddle on medium heat till a drop of water splutters instantly when flicked on it. Put paratha on griddle. Turn and cook on both sides till brown in color. Serve hot, accompanied with curd.