Stuffed Makhani Anda Paratha With Homemade Frankie Masala#SundayFunday

Paratha is an easy breakfast, lunch or dinner recipe. Have a Stuffed Makhani Anda Paratha which is protein packed and super healthy, it as has eggs, made with whole-wheat flour and a Homemade Frankie Masala which adds an extra oomph, what would one want more for a nice breakfast or a meal in itself. Stuffed Makhani Anda paratha, is stuffed buttery egg paratha, an easy Indian brunch or meal in itself made with egg-stuffed in chapati dough rolled and cooked on a griddle.

Ingredients

For the Dough
2 Cups Whole Wheat Flour 

Salt to taste

Water as needed
For the Stuffing

3 Egg - boiled , peeled & grated
2 Medium Boiled Potato - Grated - for binding 

1 Teaspoon Heaped Homemade Frankie Masala
1 Green Chilly - finely chopped 

2 Tablespoon Chopped Coriander leaves 

Salt To Taste 

½ Teaspoon Roasted Cumin powder 

¼ Teaspoon Garam masala powder
1 Tablespoon Heaped Mayonnaise 

1 Teaspoon Chilled Butter - grated 

Method

For The Stuffing

Boil the eggs and refrigerate them for 2 hours at least ( this makes a it easy to grate it).
Grate boiled eggs and potatoes. Mix all the given ingredients for the stuffing well. Taste for seasonings or add as required according to your taste. 

Make equal size balls.
For The Dough

Take the flour, salt into a large bowl, mix well, add water little at a time and knead it into soft smooth  dough. Keep it covered for at least 20 minutes. Then divide the dough into ball smaller than the size of the filling.

Take a ball of dough roll it into a small circle add the stuffing in between

then close it remove any excess dough.

Press the edges using hands and just roll edges of the paratha.

Roll it into a medium thick paratha, dusting the work surface with flour generously. Place each paratha on a parchment paper or a brown paper ( this become easy to lift and place it on the griddle, chances of the paratha breaking is nil).

Heat a griddle / tawa, when the griddle is hot then just the paper along with paratha and place it on the griddle and take off the paper. Let this cook on medium low flame till one side is done then flip it and and cook the other side, brush a little butter on both sides, till golden brown spots appear. 

Take this on to a serving plate. 

Enjoy with yogurt, pickle or ketchup. A delicious and filling brunch.

Homemade Frankie Masala

2 Tablespoon Red Chilly powder
2 Tablespoon Amchur powder
1 Tablespoon Chaat Masala
2 Tablespoon Coriander Powder
1 Tablespoon Cumin Powder
1 Teaspoon Garam Masala Powder
½ Tablespoon Salt
Method

Mix well and ready. I use this in many of my recipes, this is as good as an all purpose chapati masala which adds an extra oomph to any dish you prepare.

Refrigerate this masala for better shelf life, to retain it flavor and color. 

Lables: Breakfast, Egg, Mashed Potatoes, Whole Wheat Flour, Paratha, Indian Breads, Main course, Stuffed Flatbreads, Healthy, Breads, Homemade, Frankie Masala, Masala

• A Day in the Life on the Farm: Canned Smoked Salmon Dip 
• Karen's Kitchen Stories: Cinnamon Nut Roll Coffee Cake 
• Amy's Cooking Adventures: Resurrection Rolls 
• Culinary Cam: Smoked Salmon Bagel Brunch Bar 
• Sneha's Recipe: Stuffed Makhani Anda Paratha With Homemade Frankie Masala 

Whole Wheat Crackers#SundayFunday

These super crunchy, so easy to make, are salty, crunchy and way better than any store-bought crackers.

Ingredients
55 Grams Whole Wheat Flour
25 Grams All Purpose Flour
10 Grams Sugar
A Pinch Salt
25 Grams Cold Unsalted Butter
25 Grams Cold Water

Method

In a bowl add all the dry ingredients. Mix well now add the cold butter cubes and mix it in the flour till it forms bread crumbs. Then add the cold water knead to a dough.

Roll this dough in a lightly floured surface to a thin sheet.

Cut into squares. 

Place them on a lined baking tray. Prick with a fork.

Bake in a preheated oven at 170°C c for 7 - 8 minutes. 

Place them on wire rack and then when cooled store them in an airtight container.

Labels: Crackers, Whole Wheat Flour, Sunday Funday

Let's see what the others are sharing today with the theme "Crackers"

Sourdough Discard Crackers from Karen's Kitchen Stories

Easy Inside Out Chicken Cordon Bleu from A Day in the Life on the Farm

Homemade Everything Seasoned Crackers from Amy's Cooking Adventures

Homemade Goldfish Crackers from Culinary Cam

Parle Cheesling Bhel from Mayuri's Jikoni

Whole Wheat Crackers from Sneha's Recipe

Za'atar Chickpeas Crackers from Food Lust People Love

Mixed Flour Instant Bhatura#BreadBakers

Bhatura is a leavened fried bread from the Indian cuisine and is served with Chickpeas gravy.  Bhatura or Bhature (plural) is one of the most popular Punjabi recipes. I have already posted a Yeasted Bhatura recipe. There is also another bhatura recipe that is made with yogurt. Will share that recipe too soon.

Ingredients
3 Cups All Purpose Flour
½ Cup Whole Wheat Flour
2 Tablespoons Fine Rawa
¾ Teaspoon Salt
2 Tablespoons Ghee
¾ Cup + - Club Soda  
Method

In a bowl take the whole wheat flour, all purpose flour, fine rawa, salt and ghee, mix all the ingredients well. Now add the club soda little by little, knead it into a soft dough.
Cover the dough and let is rest for at least 30 minutes.
For Frying The Bhatura

In the meantime as the dough is resting, place a deep frying pan/kadai with oil, let it heat on medium low flame.
After 15 minutes take the dough, divide it into round ball according to size of the bhatura you would like. 

Shape into round balls and roll them into 5 to 6-inch thick circle discs, I used a round cutter to make all the bhatura's same size.

The same way as you would fry pooris, the oil has to be moderately hot. Use medium to medium-high flame while frying. 

These will take a bit longer to fry than pooris, fry them till golden.

Drain them on kitchen paper napkins to remove the excess oil.
Continue to fry each bhature this way.

Serve the bhatura hot with any of the below chickpea recipes.
See here other Chickpea Recipes
Chole
Chole Sabzi
Pindi Chole 
White Kadala Curry 

Chole Methi 

Doubles Chickpea And Potato Curry 

Punjabi Chole - No Onion No Garlic

Labels: Instant Mixes, Bread, Bread Bakers, Fried Breads, Indian, Whole Wheat Flour, Fine Semolina

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

Mixed Flour Instant Bhatura from Sneha's Recipe
Trini Fry Bake from Food Lust People Love
Tangzhong Doughnuts from Karen's Kitchen Stories
Banh Tieu from Magical Ingredients

Carrot Whole Wheat & Bajra Flour Flatbread#BreadBakers

This unique recipe combines the goodness of home stone ground bajra (pearl millet) and whole wheat flour with bran, carrots resulting in a flavorful and healthy high in fiber, antioxidants and B vitamins. This is a filling and and will keep full of energy to carry out your chores.

Ingredients 
1 Teaspoon Coriander Powder
1 Teaspoon Cumin Powder
1 Tablespoon Kasuri Methi
½ Teaspoon Teaspoon Salt or to taste
¼ Teaspoon Ajwain Carom Seeds
¼ Teaspoon Amchur Powder
1 Tablespoon Grated Fresh Turmeric
1 Teaspoon Grated Ginger
2 Green Green Chillies - finely chopped
¼ Cup Chopped Coriander Leaves
½ Cup Heaped Grated Carrot
1 Tablespoon Olive Oil
¾ Cup Whole Wheat Flour
¾ Cup Bajra Flour
Water as required

Method 

In large bowl mix all the given ingredients well. Then add water a little at a time to to make a soft dough. Cover the dough and let it rest for 20 minutes. 

After that divide the dough into equal size balls.

Dust the work surface with whole wheat flour and roll each ball into a round circle.

Heat a tawa or girdle on medium low flame 

and bake each flatbread turning the sides till brown spots appear on both sides.

Brush them with oil or desi ghee and likewise bake the rest of the flatbreads.

Enjoy with a yogurt & pickle!!

Labels: Carrot, Bajra, Whole Wheat Flour, Millets, Flatbreads, Healthy, Vegan, Bread Bakers 

Passion Kneaded: Italian Easter Bread
A Day in the Life on the Farm: Hot Cross Buns Muffins
Karen’s Kitchen Stories: Casatiello Napolitano
What Smells Do Good?: Bunny Bread
A Messy Kitchen: Carrot Milk Bread
Ambrosia: Rosemary Dinner Rolls
Palatable Pastime: Carrot Bread
Zesty South Indian Kitchen: Sourdough Osterbrot
Magical Ingredients: Carrot Stuffed Carrot Buns
Sneha’s Recipe : Carrot Whole Wheat & Bajra Flour Flatbread 

Turkish Stuffed Pogaca With Cheese & Potato#BreadBakers

This is a stuffed Pogaca which is made in a cast iron skillet and taste delicious. You can have this with a soup, makes a filing and complete meal. You can also shape them in buns/rolls and stuff the filling.

Ingredients
150 Grams Bread Flour
50 Grams Whole Wheat Flour
¾ Teaspoon Instant Yeast
1 Teaspoon Heaped Sugar
½ Teaspoon Sea Salt
Milk as required
1 Egg - beaten ½ Egg in the dough & remaining for brushing
½ Cup+1 Tablespoon Milk
For the Filling

3 Medium Potatoes - boiled & mashed
¼ Teaspoon Red Chilly Flakes
½ Teaspoon Mixed Herbs
1 Small Onion - finely chopped
1 Pepperoncini - finely chopped
1 Tablespoon Oil
Salt to taste
Grated Cheese as required
For The Topping

Nigella Seeds
Sesame Seeds 
Remaining Egg for brushing

Method

Knead the dough like a soft bread dough. Let it double in volume
In the meantime let's make the filling

In a cast iron skillet heat oil sauté the onion and pepperoncini till translucent. Then add the red chilly flakes, salt to taste, mixed herbs, chopped parsley. Mix well then add the mashed potatoes. Let this cool.

Divide the dough into two parts. 

Oil a cast iron 8 inch skillet well.

Roll one part of the dough into a circle to fit the pan.

then evenly distribute the filling 

then place the cheese. 

Cover with the other circle and tuck the edges below to seal the edges.

Then place a small glass and

cut into circle then cut it into equal pieces.

Brush with egg wash and sprinkle the seeds.

Bake at 180°C in a preheated oven for 35 minutes. 
They smell so tempting when they are still warm that I can't wait until they cool completely. 

They are so soft and cheesy.. just irresistible!

Labels: Bread Bakers, Breads, Stuffed Bread, Turkey, Skillet, Cheese, Potato, Whole Wheat Flour

• Bacon Potato Silver Dollar Pancakes from Food Lust People Love
• Baked Vada Pav from Cook with Renu
• Feather Rolls from A Messy Kitchen
• Loaded Baked Potato Pizza from Karen’s Kitchen Stories
• Okinawan Sweet Potato Pani Popo from Magical Ingredients
• Potato Bread with Roasted Apples from What Smells So Good?
• Potato Crescent Rolls from Passion Kneaded
• Potato Dinner Rolls from A Day in the Life on the Farm
• Sweet Potato Biscuits from The Wimpy Vegetarian
• Turkish Stuffed Pogaca with Cheese & Potato from Sneha’s Recipe