Aloo Dum Ar Luchi

                   ( ALUR    DUM / DUM  ALOO / POTATO  CURRY  )


Ingredients :

1. Baby  Potato - 500 gm

2. Whole  Kashmiri Dry  Red Chili - 1 pieces

3. Bay Leaves - 1 Pieces

4. Whole Cumin Seeds  Or Powder -  1 table spoon

5. Turmeric Powder -  1/2  tea spoon

6. Sugar - 1/2 tea spoon ( optional )

7. Oil   As   Required

8. Whole  cumin seeds - 1/3 tea spoon

9. Whole Coriander Seeds  or Powder -  1 table spoon

10 . Onion 1 medium size ( peel  and finely chopped )

11. Garlic ( peel ) - 5 - 6 cloves

12. Oil  As Required

13.  Finely  Chopped Tomato 1 Pieces

14. Garam Masala Powder - 1/2  tea spoon

15. Salt To Taste

Method :

1.  Step - 1 ,  Take  a saucepan , then add  water . When water  completely boiled , add  1 pieces , whole kashmiri dry red chili . Soak for at least  30 minutes  or 1 hours .


2.  Step - 2 , Take a pressure cooker  ,  add  potato  and water . Cover  the pressure cooker and close  lid .  Pressure cook for 1 whistles  or until potatoes   are soft  and tender . Keep aside for 15 minutes . After 15 minutes open cover . Remove from  heat , First let it cool down completely . Now  open the pressure cooker lid . 80 %   boiled  potatoes  peel them .

3. Step - 3 , After 1 hour , take a mixture grinder,  now   add whole soak  kashmiri dry red chili  1 pieces , 1 finely chopped tomato ,  whole cumin seeds or powder 1 table spoon , garlic 5 - 6 cloves ,  whole coriander seeds or powder 1 table spoon ,  and finally add 1 table spoon water . Make it to a smooth paste or fine paste . Keep aside .

4. Step - 4 ,  Take a wok .  add oil . Medium heat for about 2 - 3 minutes . Now add whole cumin seeds 1/3 tea spoon , stir for few seconds .  add whole grind masala mixture or spices mixture . Now add turmeric powder , salt to taste and add sugar . Mix it very well . Stir occasionally . Saute for 2 - 3 minutes . When oil  starts to separates  . Now  add boiled potato , mix it very well . Now add 2 cup water . Simmer for 5 minutes . Bring to boil . Reduce heat to very low .

5. Step - 5 , After 5 minutes , when potatoes are tender or soften , then add 1/2 tea spoon gram masala powder . Mix it very well . Switch off the  flame .

6 . Transfer to a serving bowl .

               


                Luchi  

1. All poupose  flour / Maida / Refined flour - 300 gm

2. Salt - 1/2 tea spoon

3. White oil  as  required

4. Water  as  required

5. oil  for  frying

Method :

1. Step - 1 , Sift  together flour  and  salt  into  a bowl now  add oil . Mix  with  your  finger . Gradually  add  water , mixing and  gathering  flour  to make  a firm  ball . knead  till  dough  is smooth  and  elastic . Keep  cover  for  15 - 30 minutes .

2. Step - 2 , Now  Knead  dough  briefly  . Make 15 balls . Make  lemon  sized  balls  from  the  dough and  keep  sized  them   covered  with  the  moist  cloth . Now  apply  some  oil on  the ball before  rolling .It  gets  browned  in the  hot  oil while frying  and  gets  stuck to  the fried  breads .Roll a  ball of  dough  into  a flat round 4 cm in .

3. Step - 3 , Heat oil in wok  , heat for oil 10 - 15 minutes . Add 2 rounds one after the other .Push down slightly with back of a perforated spoon . Luchi  should  puff  up in a few seconds . Turn over  and fry on both  sides till golden brown . Remove and  drain . Fry remaining rounds in the same way .

4. serve  hot .

Shukto ( Traditional Bengali Style Mixed vegetables Curry )

Ingredients :

1.  Raw Banana ( peeled  )  - 1 pieces ( Cut into  medium size slice )

2. Green Peas - 1/2 cup

3. Brinjal or egg plant - 1 medium size  ( cut into medium size slice )

4. Green Papaya ( peeled  )   - 1 small size ( cut into medium size slice )

5. Carrot ( peeled  ) - 2 ( cut  into   medium  size slice )

6. Pumpkin ( peeled ) -  300 gm ( cut into  medium size slice )

7. Potato  ( peeled  ) - 1  ( cut  into  medium size slice )

8. Flat bean - 7 - 8

9. Bitter Gourd - 3 ( cut  into medium size slice )

10. Cauliflower - 1 medium  bowl ( cut into medium size slice )

11. Home made bori - 10 - 15 or handful

12. Sugar - 1/2 tea spoon ( optional )

13. Turmeric powder - 1/3 tea spoon

14. Milk - 1/2 cup

15. Ghee ( clarified butter ) -  1 table spoon

16. Drum Stick - 1 ( cut into medium size )

17. Panch phoron - 1/2 tea spoon
      ( Fenugreek seeds or methi seeds ,  cumin seeds , nigella seeds , mustard seeds  and funnel seeds )

18. Bay leaf - 2 pieces

19.Black mustard seeds  - 1/2 tea spoon

20. White mustard seeds - 1 1/2 tea spoon

21. Radhuni seeds /  Ajmud - ( celery / or radhuni seeds ) - 1 tea spoon

22. Ginger - 10 gm or lemon size or small size

23. Refined flour / all purpose  flour / maida - 1 tea spoon

24. Oil As required

Method :

1. Step - 1 , Clean , rinse and  wash all the vegetables  under running water . Now  dry  all the vegetables with kitchen  towel    vegetables . Transfer to a kitchen  basket  . Keep aside .

2. Step - 2 , Take a mixer grinder  , now  1 1/2 tea spoon of   white  , radhuni ( ajmud  or celery ) 1 tea spoon , ginger small size  and add 2 table spoon water into the mixer grinder  , grind it  make  a smooth  paste . Keep aside .

3. Step - 3 , In a wok  add oil , heat  the oil 2 - 3 minutes . Now  add home made bori into the hot oil  , fry till light  golden brown color on low flame  . Take out them  . Transfer to a  others bowl  and keep aside .

4. Step - 4 , Now add  panch phoron 1/2 tea spoon , bay leaf 2 pieces  and black mustard seeds  1/2 tea spoon  stir fry for  a few second . Now add green peas , cauliflower , flat bean , raw banana , green papaya , pumpkin , brinjal or egg plant , drum stick , bitter gourd , potato and carrot mix it very well . Simmer till  vegetables are tender  and vegetables are half cooked . ( about 10 minutes ) .

5. Step - 5 ,  20  later  ,  You  can  open  the cover . Now vegetables are half cooked , now  add turmeric powder 1/3 tea spoon  or pinch  and add  sugar 1/2  tea spoon . Saute for 2 minutes . Now  add home made fried  bori , add ginger paste , white mustard seed paste  and add ajmud  ( celery or radhuni seeds ) paste . Mix it very well . Saute for 2 - 3 minutes . Now add water . Mix it very well . Cover the wok  . Simmer for 10 minutes .

6. Step - 6 , After 10 minutes , open the  cover . Now vegetables  are completely  tender  and cooked . In a   add milk 1/2 cup  and add (  refined flour / maida / all purpose flour ) . Whisk  and stir very well .  Pour  milk  and refined flour  mixture or batter  into  the curry   . Mix it very well . Add ghee or clarified butter 1 table spoon  . Cook for 2 minutes . After 2 minutes switch off flame . Transfer to a serving bowl .

7. Serve hot with steamed rice .

Bengali Style Vegetables Muger Dal / Bengali Style Vegetable Mung Ka Dal / Bengali Style Vegetables Yellow Lentils

Ingredients :

1.  Muger dal / Mung dal / Yellow lentil - 1 cup

2. Ginger paste - 2 table spoon

3. Cauliflower - 1/2 cup ( finely cut , small pieces )

4. Tomato - 1 ( Small size , finely chopped )

5. Green chili  Slit  - 2 pieces

6. Dry Red Whole  Chili - 2 pieces

7. Bay Leaf - 2 pieces

8. Whole Cumin Seeds  -  1/2 tea spoon

9. Dry Red Chili Powder - 1/2 tea spoon

10 . Cumin Powder - 1 tea spoon

11. Coriander Powder - 1 tea spoon

12. Salt To Taste

13. Sugar - 1/2 tea spoon ( optional )

14. Turmeric Powder - 1/2 tea spoon

15. Oil As Required

16. Green Peas - 1/2 cup

17. Ghee ( clarified butter ) -  2 table spoon

Methods :

1 . Step - 1 , Take a wok . Heat for wok 2 - 3 minutes . When wok  is  hot  . Now add  dal into the wok  . Fry the dal  till  golden brown color .  Switch off  the flame . Transfer to a bowl . Now wash the  roasted dal under cold water .

2. Step - 2 ,  In a bowl  add the water .  Soak  the dal in water . At least  2 - 3 hours . After 2 - 3 hours  or soak dal  2 - 3 hours ,  drain  the water .

3. Step - 3 ,  Take a pressure cooker . Now add dal , turmeric powder 1/3 tea spoon , add enough water  and  oil 2 tea spoon .   cover and close lid , pressure cook for 3 - 4 whistles  or until dal  are soft  and tender . Keep aside . Allow it to cool .

4. Step - 4 , After 15 minutes , when  all  the  pressure  will be  released   ,  open  the  cooker  cover . Transfer to a saucepan . Keep aside .

5. Step - 5 ,  Take a wok . Now add oil . Heat for oil 2 - 3  minutes . When oil  is  hot  and smoking ,  add bay leaf , whole cumin seeds  1/2 tea spoon  and whole  dry red chili  fry for 1- 2 minutes . Now  add  finely chopped cauliflower , slit green chili , green peas  and add salt to taste , fry for all vegetables till light  golden brown color . Now add finely chopped tomato , turmeric powder and  sugar   mix well . Keep stirring . Saute for all spices  2 - 3 minutes . Now  add ginger paste , dry red chili powder , cumin powder , coriander powder  and 2 table spoon water , mix it very well .  Saute for all spices till oil separates . Now  add boiled dal  and add 4 cup water . Mix  it well . Stir . Cover the wok  . Cook till cauliflower  and green peas  are tender ( about 10 minutes ) .  Simmer for 10 minutes .

6. Step - 6, After 10 minutes  , open the  cover , When dal  is thicken   , now  add 2 table  of spoon ghee or clarified butter  and add gram masala powder 1/2  of  tea spoon . Mix it very well . Cook for 2 - 3 minutes .  Now switch off the  flame . Transfer to a serving bowl .

7. Serve  hot  with  steam  rice .

Bengali Style Vegetables Cholar Dal Recipe / Bengali Style Vegetables Chane ki Dal / Bengali Style Vegetables Bengal Gram

Ingredients :

1. Bengal   Gram / Cholar Dal / Chana Dal - 1 cup

2. Onion ( peeled  ) - 1 medium ( finely slices )

3. Bay Leaves - 2 pieces

4. Whole Cumin Seeds - 1/2 tea spoon

5. Salt To Taste

6. Potato ( Peeled ) - Small Sizes  Cubes

7. Cauliflower - Small  Sizes Cubes

8. Raisins - 1 Tea Spoon ( Optional )

9. Cashew Nuts -  1/2 Tea Spoon ( optional )

10. Green Peas - 1/2 cup

11. Dry Red Chili Powder - 1 Tea Spoon

12. Cumin Powder - 1/2 Tea Spoon

13. Coriander Powder - 1/2 Tea Spoon

14. Garam Masala Powder - 1/2 Tea Spoon

15. Sugar - 1/2 Tea Spoon ( Optional )

16. Turmeric Powder - 1/3 Tea Spoon

17. Oil As Required

18. Water As Required

19. Tomato - 1 ( Finely Chopped )

Methods :

1. Step - 1 , Rinse , clean  and wash dal .  Soak the dal 3 hours , in 1 cups of water . After 3 hours drain out water . Now  add the lentils / dal to a pressure cooker , add water and  1 tea spoon  oil . Cover the lid and let it cook in medium heat . Cover and close lid , pressure cook for 3 - 4 whistles or until lentils are soft and tender . Switch off flame . Keep aside .

2. Step - 2 , After 30 minutes , open  the   cover . When  dal  are  cooked . Keep aside . Transfer  to a bowl .

3. Step - 3 , Take a wok . Now  add oil . Heat for oil 2 - 3 minutes , when oil is  hot   . Now  add whole cumin seeds  and bay leaves . Stir for  1 minutes . Next add onion slices fry till golden brown color . ( about 2 minutes ) . Keep stirring . Now  add potato cubes , cauliflower ,   finely  chopped  tomato  ,  green   peas  and add salt to taste . Mix it very well . Reduce heat to low . Cover the wok  . Simmer for 10 minutes  or till vegetables are half cook .

4. Step - 4 , After 10  minutes , open the  cover , then add cashew nuts , raisins , turmeric powder  and sugar  , mix  it  very  well . Now  add dry red chili  powder , cumin powder , coriander powder  and garam masala powder  saute  for 2 - 3 minutes , all spices till oil separates . Now  add boiled dal     . Mix it very well . Stir occasionally . Simmer for 5  - 10  minutes .

5. Step - 5 , After 5 - 10  minutes , open the  cover ,  dal  is done .  Switch   off  flame .  Transfer to a serving bowl .

6. Serve hot with rice or  paratha .

Green Peas Patties / Hare Matar Ki Tikki

Ingredients :

1.  Green Peas - 3 cup

2. All Purpose  Flour / Refined Flour / Maida - 2 table Spoon

3. Whole  Green Chili - 1 pieces

4. Fresh Coriander Leaves - 2 table spoon

5. Graram Masala Powder - 1/2 tea spoon

6. Salt To taste

7. Sugar - 1/3 Tea Spoon / Pinch ( optional )

8. White  Oil  As  Required

9. Bengal Gram Flour / Chickpea flour - 1 table spoon

Method:

1. Step - 1 , Take a mixer grinder . Now  add green peas . green chili , water 2 table spoon  and fresh coriander  leaves  and  make it to a fine paste or smooth paste . Keep aside .

2.  Step - 2 , Take a wok . Now  add oil  into  the wok  . Heat for oil 2 - 3 minutes , when oil is  smoking .  Now  add green peas paste . Stir . Next  add salt to taste , sugar 1/3 tea spoon or pinch , and add gram masala powder . Mix well . Saute for 5 minutes .  Switch off  the flame . keep aside . Allow it to cool .

3. Step - 3 , Take a bowl . Now  add green peas paste  into  the bowl ,  add  all purpose flour 2 table spoon  and bengal gram flour / besan /   or chickpea flour  1 tea spoon  and mix well . make small round  shape  tikki  or make 5 slightly rounded patties about 3inch / 4 cm in diameter , 1 inch thick .

4. Step - 4 , Take a non stick tava . Heat for tava 5 minutes . Now  add  tikki  into the tava . Fry on both sides till golden . Now  add  2 table spoon white oil  into the tawa , fry on both sides til golden brown ( about 2 minutes  on  each side ) .  take  out  them  from  the  tawa . Remove .

5. Step - 5 , Fry remaining patties or tikki  in the same way .

6. Serve hot with any chutney or tomato  ketchup .

Katla Fish Potato , Cauliflower And Green Peas Curry / Katol Macher Aloo , Phool Kopir Motor Shuti diye jhol

Ingredients :

1. Katla Fish  / Katol Mach  - 400 gm ( about 5 pieces )

2. Potato ( peeled )  - 1 ( cut into  large  size )

3. Green Peas - 1/2  cup

4. Kashmiri Dry Red chili  Powder  - 1 1/2  table spoon ( For Colour )

5. Cauliflower - 1 medium bowl ( cut into medium size )

6. Cumin Powder - 1  table spoon

7. Coriander powder - 1 table spoon

8. Ginger paste - 1 1/2 table spoon

9. Salt to taste

10 . Turmeric Powder As  Required

11. Oil As Required

12. Tomato Finely Chopped

13. Water As Required

14. Dry Red Chili Powder - 1 table spoon

15 . Garam Masala Powder - 1/3  tea spoon  or pinch

16. Bay Leaf - 2 pieces

17. Whole cumin Seeds - 1/2 tea spoon

Methods :

1. Step - 1 , Take a bowl or a plate . Now  add fish . Mix 1 1/2  tea spoon  salt and 1 1/2  tea spoon turmeric powder . Rub all over  fish . Cover the bowl  and marinate for about  30 minutes . Keep aside .

2. Step - 2 , Take a wok . Add oil . Heat for oil 2 - 3 minutes . When  oil  hot   and smoking ,  add fish . Fry on both sides till light  golden brown color . ( about 3 - 5 minutes  on each sides ) . Remove . Fry remaining steaks in the same way  except do not add oil . Keep aside .

3. Step - 3 ,  To a remaining in wok ,  add 2 pieces bay leaf and 1/2 tea spoon whole cumin seeds and stir for few seconds , when cumin seeds begin crackling ,  add  potato  pieces , cauliflower pieces  and  salt  to taste . Mix well . Stir . Add  finely chopped tomato mix well . Cover the wok  . Reduce heat to low . Simmer for 10 - 15 minutes , or till vegetables are half cooked  or simmer  till vegetables are tender ( about 15  minutes ) .

4.  Step - 4 , After 15 minutes , half cooked vegetables , add green peas , turmeric powder , and mix well . Now  add cumin powder , coriander powder , ginger paste , kashmiri dry red chili powder , dry red chili powder , garam masala powder and add 2 table spoon water .Mix well . Stir . Saute for 2 - 3 minutes , till the mixture starts leaving oil or saute for all spices till oil separates . Now add fried fish mix well . Now add 2 cup water . Cover the wok  . (about 10 minutes ) .

5. Step - 5 , After 10 minutes , open  the  cover  and when  gravy   is done  or till vegetables are  tender  . Switch off flame . Transfer to serving plate .

6. Serve hot with steamed rice . 

Egg Do Pyaza / Anda Do Pyaza / Dimer Do Pyaza

Ingredients :

1. Egg - 2 Pieces

2. Turmeric Powder  As Required

3. Salt To Taste

4. Kashmiri Dry Red Chili Powder - 1 tea spoon

5. Dry Red Chili Powder - 1 tea spoon

6. Cumin Powder - 1/2 tea spoon

7. Coriander powder - 1/2 tea spoon

8. Onion 1 pieces ( Peeled , Finely slices )

9. Onion 1 pieces ( Peeled  , cut medium pieces )

10. Whole Cumin Seeds - 1/2 tea spoon

11. Bay Leaf - 2 pieces

12. Garlic - 5 cloves

13. Ginger - small sizes ( 5 gm )

14. Oil   As  required

15. Tomato 1 ( medium size ) finely slices

16. Garam masala powder - 1/2 tea spoon

17. Tomato ketchup - 2 table spoon

Methods :

1. Step - 1 , Take a wok . Now  add water  and fill it half with water .   Now   add  2 pieces  egg  into  the  water .Add  1 table spoon  salt into the water . Next  boil to the  eggs  for  about  ( 20 minutes  ) or  boiled  for  15 minutes . When eggs is  boiled  . Allow  it to cool .  Now  eggs  peel  the skin and wash . Keep aside .

2. Step - 2 , Take a bowl . Now  add 2 pieces  eggs . Mix 1 tea spoon turmeric powder  . Rub all over eggs  . Cover the  bowl and  marinate  for  10 minutes .

3. Step - 3 , Take a mixer grinder . Grind into paste  Kashmiri dry red chili powder  1 tea spoon ,  Dry  red chili powder  1 tea spoon , cumin powder  1/2 tea spoon , coriander powder  1/2 tea spoon , and add ginger  small size 5 gm and garlic  5 cloves  and 2 table spoon water . Make a smooth paste  or into  a smooth paste .

4. Step - 4 , Take a wok . Then add oil , Heat for oil 2 - 3 minutes . When oil is  hot  .  Add  2  pieces  egg . Fry on both sides  till light golden  ( about 2 - 3 minutes on each side ) . Take  out  from the oil . Remove . Keep aside .

5. Step - 5 , Same oil , add whole cumin seeds  1/2 tea spoon  and bay leaf and stir fry for few seconds . When cumin seeds begin crackling ,  Now  add finely slice  onion  fry  for golden  brown color .  Now  add salt  to  taste  and add turmeric powder  , saute for  few seconds .  Now  add finely chopped  tomato saute . Low flame .  Now add Tomato ketchup ( optional ) grind masala or spice  paste  ginger paste , garlic paste , kashmiri dry red chili paste , dry red chili paste  , cumin and coriander paste . Stir . Mix well .  Now add  ( cut  medium size  onion ) mix  it very well . Low flame .  Cover  ( cook for 2 - 3 minutes ) .

6. Step - 6 , After 5 minutes , open  the cover  stir and saute for  all spices till oil separates  and onion ,and   tomato  are cooked . Now add  fried eggs  and add 1/2 cup water  mix very well . Cover ( cook for 5 minutes ) .

7. Step - 7 , After 5 minutes  open  the cover  and when gravy is done ,  add  garam masala powder  1/2 tea spoon  . Mix well . Switch off flame .

8. Transfer to a  serving plate . Serve hot  with steamed rice , paratha or roti  .

TULSI / HOLY BASIL LEAF AND CUCUMBER AYURVEDIC JUICE

Health Note :

Tulsi / Holy Basil Leaf  And   Cucumber   Good   For   Health   . Reduce to   bad  Cholesterol .Prevent   and Control   Blood   Pressure ,  diabetes or blood sugar . Prevent   to   Dehydration  . It  my  health note .

Ingredients :

1. Cucumber - 2 ( Peel ) ( finely chopped )

2. Tulsi / basil leaf - 15 - 20 ( Hand full )

3. Black Pepper  powder - 1/3 tea spoon or pinch

4. Salt - pinch or 1/3 tea spoon

5.  Lemon juice - 3 table spoon




Method :

1. Take a mixer grinder . Now  add cucumber ( Finely chopped ) , Tulsi / holy  basil leaf  , black pepper  powder , salt pinch  ,  and  lemon juice , blend it .

2. Strain  the  juice .

3. Pour the juice  into  the glasses .

4. Serve  the juice  with  room temperature or chilled .  

Orange And Lemon Juice

Ingredients :

1. Orange - 4

2. Sugar - 1 tea spoon  ( Optional ) or Sugar to taste

3. Lemon Juice - 4 table spoon

4. Water - 1/2 cup

Method :

1. Orange wash and cleaned .

2. Peeled and cut oranges . Now  remove seeds and skin .

3. Take a mixer grinder . Put them in the blender , add  oranges , sugar 1 tea spoon ( optional ) , lemon juice 4 table spoon ,  and 1/2 cup water blend it .

4. Strain the juice .

5. Pour the  juices  Into serving glasses .

6. Serve cold or room temperature .

Vegetables Mughlai Paratha

KOLKATA' S     FAMOUS    STREET   FOOD    VEGETABLES   MUGHLAI   PARATHA

(  For  Stuffing )

1. Potato  peeled ( small cubes ) -  1/2 bowl

2. Cauliflower  ( small cubes ) - 1/2 bowl

3. Green Peas - 3 table spoon

4. Fresh Coriander Leaves - 2 tea spoon

5. Salt To Taste

6. Sugar - 1 tea spoon ( optional )

7. Turmeric Powder - 1/2 tea spoon

8. Cumin Powder - 1/2 tea spoon

9. Coriander Powder - 1/2 tea spoon

10. Dry Red Chili Powder - 1/2 tea spoon

11. Garam Masala Powder - 1/2 tea spoon

12. Tomato 1/2 ( small bowl ) finely chopped

13. Oil As Required

Methods :

Take a wok . Now  add oil . Heat oil in wok on medium heat for about 2 - 3 minutes . Now add potato cubes , Green Peas , cauliflower , finely chopped tomato , and salt . Stir . Mix well . Reduce heat to low . Cover , Now  add 2 table spoon water  on lid . Simmer for 10 - 15 minutes , or till vegetables are half  cooked . After 10 minutes open the  cover ,  Now  add turmeric powder and sugar 1 tea spoon ( optional ) , Mix it very well . Next  add cumin  powder , coriander powder , dry red chili powder and gram masala powder  and mix very well . Now  add 1/2 cup water and mix very well . Cover . ( cooked for 5 minutes ) Cooked Till Vegetables are tender .  When vegetables are completely Tender and water completely absorbed . Switch off flame . Allow It to cool .

               Parathas

Ingredients :

1. All purpose flour / Refined Flour / Maida - 1 cup

2. White oil as required

3. Water as required


Methods :

1. Step - 1 , Take a bowl , Now  add all purpose flour / refined flour / maida add white oil and add water . Add enough of remaining water at a time , mixing after each addition till dough forms a soft ball . Knead very well . Knead till dough is smooth . Keep covered with a damp kitchen cloth about 30 minutes . Rub  hands with a oil .Knead dough briefly on a floured board , roll a ball of dough into a flat round . Roll out the balls into a round shape  as thin possible and put a 3 table spoon amount of vegetables filling in the middle . Now  fold it all four sides paratha one by one to cover the filling like envelope and seal it properly .
               
                                                   Images - 1 ( Step - 1 )

                                                   Images - 2 ( Step - 2 )

                                                   Images - 3 ( Step - 3 )

                                                  Images - 4 ( Step - 4 )

                                              Images - 5 ( Step - 5 )

   

                                                  Images - 6 ( Step - 6 )

                                                     Images - 7 ( Step - 7 )
     

   
                                                           Images - 8 ( Step - 8 )

2. Step - 2 , Take a tawa or non stick pan , when pan heated . Now add one pieces paratha , fry on both sides till light golden . Now add white oil fry on both sides till golden brown . Remove . Fry remaining parathas in the same way .

3. Serve hot with tomato ketchup ,  Vegetables Salad   or any chutney .