It was very encouraging to see so many great entries this time around and I really had a difficult time choosing the winners! I was doubtful when I started these monthly contests that enough people will participate, but I feel reassured now. I want to thank everyone for taking part in this one, and congratulate the winners, Rinku and Priya. I hope to see many more participants next month. I will announce the next contest for March very soon. Stay tuned.
- Rinku Parikh Sharma from the UK created a very colorful variation which she calls Rangeela Paratha. The full recipe is listed below.
“I have 2 kids. They are bored of eating same type of parathas so I keep making paratha with different things. Kneading the dough with Dal , tomato puree, spinach puree, left over rice and many more. So this time to make it little different and to give lots of color to it I thought why not put this three dough together and make paratha. With only one color the look of the paratha doesn’t make much difference. Then it came how to roll it that the colors should come evenly. After doing it in many ways I found out that the one which I have written here come very color full. So this is the way I came up with this recipe. Hopefully you will like it too.”
- Priya Suresh created another amazing version using carrots. Her Carrot Paratha recipe is also listed below.
“I am a big lover of carrots and I thought of making some special with carrots so that’s the idea of carrot parathas.”
I would also like to congratulate our other top contributors. Thank you so much for participating and I hope to see more for next contest:
- Rashmi Krishnappa
- Ankita Wakade
- Shina Goel
- Niti Sharma
- Pinky Hotwany
- Amulya Reddy
- Madhurya Karthik
- Shweta Pandiya
- Perna Das
- Adelina Moraru
- Peter Vielehr
- Swapna Balu
- Ruby-Rany Siddiq
- Reeta Shukla
- Kolla Suneeta
- Viji Murali
- Bharatha Bhushana
- Shruthi Udupa
- Anu Krishnamoorthy
- Tanmaya Kulkarni
- Seema Kukanur
- kavya Naimish
- Ida Caroline Janby
- Forest Parks
- Smita Srivastava
- Matt Fadich
- Neena Bali
- Meeta Asarpota
Rinku’s Rangeela Paratha
- 1 cup whole-wheat flour
- 1/4 tsp salt
- 1/4 tsp Carom seeds (Ajwain seeds)
- 1/4 tsp Red Chilli Powder
- 1 tsp oil
- 2 tbsp concentrated tomato puree
- 2 tbsp spinach puree
- 1/4 tsp turmeric powder
- 1/2 cup lukewarm water (Use more as needed)
- 2 tsp ghee or butter
- 1/4 cup whole-wheat flour for rolling
- Take flour, mix salt , red chilli and oil and divide it in three parts (put it in three different bowl).
- In the first portion put turmeric and carom seeds (ajwain). Put a little water to make a soft dough (add water as needed).
- In the second portion put the tomato puree. Mix it well and then add very little water to make a soft dough.
- In the third portion put the spinach puree. Mix it well and then if needed add very little water to make a soft dough.
- Leave the dough for at least ten minutes or more.
- Divide each coloured dough in 2 further parts and make balls. ( 2 with turmeric powder yellow colour, 2 with the tomato puree red colour and 2 with the spinach puree green colour)
- Take 1 ball of red colour and press flat , on top of that put the yellow ball and press flat and at the end put the green ball and press flat. ( so top will be green then yellow and then red ball)
- Put some dry flour on both the sides and roll in to a 3 inch circle.
- Now put the green part on the top and apply 2 drop of ghee or butter and then fold it twice in length and then fold it inwards (it will become like a ball).
- Then press it and put some dry flour and roll in to a 6-inch circle. ( use the dry flour just enough you need to roll the paratha, too much use of flour will make the paratha dry).
- Heat the tava on medium high heat. (Iron tava works best)
- Place the paratha over tava. After paratha start changing color and start puffing in different places flip the paratha over.
- Apply some ghee/butter on the first side and then flip again and apply some ghee/oil on the other side.
- Take a flat spatula and press lightly on the puffed parts of the paratha. This will help the paratha puff up .
- Flip the paratha again. The paratha should have light golden-brown spots on both sides.
- Now the Rangeela Paratha is ready to eat with Boondi Raita, Pickle and Chutney. And even kids can just roll it and eat like a wrap.
Priya’s Carrot Paratha
- whole wheat flour – 1cup
- water – 1/2 cup
- salt – a pinch
- carrots – 3 no.
- cumin powder – 1/2 spoon
- red chilli powder – 1/2 spoon
- salt – 1/4 spoon
- garam masala – 1/2 spoon
- 1/4 cup whole-wheat flour for rolling
- Oil to cook
- Mix flour, salt and water to make a soft dough.
- Knead the dough by hand on a greased surface to make a smooth dough.
- Cover the dough with a damp cloth and rest it for 10 min.
- Now take carrots, Peel the carrots and grate it.
- Add salt, red chilli powder, cumin powder, garam masala powder to the grated carrots.
- Mix well and Squeez this mixture and remove water from it and keep aside.
- Divide the dough and carrot mixture into 6 equal parts.
- Roll the dough into 3 inch diameter circles. Put the carrot filling in the center. Seal by pulling the edges of the rolled dough together to make a ball. Proceed to make all six balls.
- Each ball needs to settle for two minutes before rolling.
- Heat the skillet on medium high.
- To make it easier to roll the balls, first roll them in dry whole-wheat flour.
- Lightly press the ball with sealed side on the top when rolling. Roll the ball lightly into a circle. To reduce the stickiness on the rolling surface, sprinkle dry whole-wheat flour on both side of the paratha.
- Take a pan, heat it and fry the parathas slowly. Fry them on both the sides with butter or ghee or oil.
- serve hot with onion raitha or any pickle.