Makes 7 TO 8 Parathas

Ingredients
1 recipe paratha dough (refer introduction 1/2 cup Besan (Basen (gram flour))
1 1/2 tsp. red chilli powder
1/2 tsp. Haldi powder (Haldi powder)
3-4 pinches asafetida
1/2 tsp. cumin seeds
1 tbsp. Dhaniya finely chopped (towel dried)
oil or ghee to shallow fry

For Filling
1. Mix the Besan (Basen (gram flour)), chilli powder, Haldi powder (Haldi powder), asafoetida, cumin seeds, corriander
1. Take a lump of dough as per introduction
2. Roll spread oil on the chapatti.
3. Sprinkle some filling over it.
4. Tightly roll into a swiss roll.
5. Form an overlapping spiral.
6. Press and re roll to full size.
7. Shallow fry and serve hot with curds and pickle.

Ingredients:
1 recipe paratha dough (refer introduction 1 cup grated cauliflower)
1 cup grated Gobhi (cabbage)
1/2 tsp. Adrak (ginger) grated
6 green chillies crushed
1 tbsp. Dhaniya leaves chopped
1/2 tsp. garam masala
2 tbsp. corn flour or maida (plain flour)
salt to taste
oil to shallow fry

Method:
1. Sprinkle some salt over grated cauliflower and Gobhi (cabbage).
2. After 5 minutes, press and remove all excess water.
3. Add all other ingredients and mix well, except oil.
4. Roll one lump of dough (refer introduction) place a tbsp. of mixture.
5. Roll paratha as shown in introduction.
6. Shallow fry as shown in introduction.
7. Serve hot with chilli Lasan (garlic) sauce or Imli chutney.

Ingredients:
2-cup wheat flour coarse like rawa (cream of wheat)
1-tsp. red chili powder
4 tbsp. Ghee
1-tsp sugar
4 tsp yogurt
1-tsp. turmeric powder
Dried leafy fenugreek (methi)
Salt

Preparation:
Shift the flour. Add 4 tbsp, ghee, turmeric powder, salt, sugar and chopped dry leafy methi. Mix with yogurt and knead the dough with water. Cover and leave for ½ hour.
Knead the dough again. Make small balls. Roll each ball like a pancake with ½ an inch thickness. Roast on griddle until red on both sides. Roast bakharis on low heat only.
Apply ghee and serve.

Ingredients:
2-cup wheat flour or all-purpose flour
½ cup fresh cream
1tsp. Ghee
Salt
Oil or ghee
For the Filling:
400 grams green peas
Salt
1-tbsp. green chili paste
1-tbsp. Lemon juice
1-tsp. sugar asafetida
1-cup grated coconut
½ cup coriander leaves.

Preparation:
Shift the flour. Add warm ghee fresh cream, yogurt, salt and cold water and knead into soft dough. Cover and keep in refrigerator for 1 hour. Knead again and divide into equal balls.
Boil peas. Smash them and add salt, asafetida, sugar, lemon juice, grated coconut and chopped coriander leaves.
Take a dough ball flatten between palms. Over it, place a tsp. full of the filling mixture, close and form into a ball. Prepare all the balls with the stuffing. Roll out each ball like a pancake to ½ inch thickness. Roast on a griddle using a little ghee.