In our quest to give you traditional Indian breakfast recipes, here are some simple breakfast suggestions.
METHI ALOO MAKAI PARANTHA
Knead 2 cups atta, salt, ½ cup curd, 1 cup chopped methi leaves, 1 tbsp oil, water to dough.. In bowl mix 2 boiled, mashed potatoes, ½ cup crushed corn, salt, 4 chopped chillies. Divide the dough and filling into 8. Roll out each portion into a puri, place filling in the centre, gather edges and roll into ball. Rest for 15 mins. Roll the balls into parantha, shallow fry with oil till golden on both sides. Serve hot.
Blanch 10 almonds, peel, grind coarsely with 20 cashewnuts. Knead 2 cup atta, salt, almonds-cashewnuts, sufficient water to soft dough. Divide 8 portions, roll out into 4- inch diameter disc, spread little butter, sprinkle little dry atta, fold into triangle, roll out into paranthas. Cook on hot tawa with little ghee, turning sides, till both sides are golden. Serve hot topped with butter & glass of milk.
SPICY RAJMA PARANTHA
Cook ⅓ cup rajma in 2 cups water, salt till soft, drain, cool, mash. Knead 1 cup atta, 2 tbsps soy flour, rajma, 1 tsp red chilli pwdr, 4 chopped green chillies, ½ tsp anardana pwdr, 10 chopped pudina, 2 tbsps tomato puree, salt, cooking liquour into soft dough. Cover, rest for 15 mins, divide into 10 balls, roll into paranthas, cook on greased tawa on medium heat, turning sides, till light brown, serve with dahi.
Take 2 cups atta in a bowl, add puree of 2 boiled carrots, 3 tbsps hot oil, salt to taste, 1 tsp red chilli powder. Knead into a stiff dough using water as required. Divide into small portions and roll out into small puris. Deep fry puris. Drain on an absorbent paper. Serve hot.