Feel absolutely fulfilled with these stuffed delights don't forget to make room for some aachar

Spicy Rajma Parantha

Ingredients
>>1/3 cup red kidney beans (rajma), soakedu00a0u00a0
>>1 cup whole wheat flour (atta)u00a0u00a0u00a0
>>2 tbsp soya flouru00a0u00a0u00a0u00a0
>>1 tsp red chilli powderu00a0u00a0u00a0
>>3-4 green chillies, finely choppedu00a0
>>1/2 tsp dry pomegranate seeds, groundu00a0
>>8-10 fresh mint leaves, finely choppedu00a0
>>2 tbsp tomato pureeu00a0u00a0u00a0
>>Salt to tasteu00a0u00a0u00a0u00a0u00a0
>>Oil to fryu00a0
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Method
Pressure cook rajma in not more than two cups salted water until soft. Drain thoroughly, cool and then mash well. Reserve cooking liquor.
Mix wheat flour, soya flour, mashed rajma, red chilli powder, chopped green chillies, dry pomegranate powder, chopped mint leaves, tomato puree and salt to taste. Add reserved cooking liquor, if required and knead into soft and pliable dough. Leave the dough covered with a moist cloth for fifteen minutes. Divide into eight to ten equal portions. Form them into balls. Roll out each portion into five to six inch sized discs.
Heat a tawa.
Put a parantha and cook on one side on medium heat followed by the other side.u00a0 Increase heat, apply one teaspoon of oil to the first cooked side and cook again pressing it with a spoon to give good colour and make it crisp.u00a0
Serve hot with fresh skimmed milk yogurt.

Methi Aloo Makai Parantha

Ingredients
For dough
>>2 cups wheat flour (atta)u00a0u00a0u00a0
>>Salt to taste
>>1/2 cup yogurtu00a0u00a0u00a0u00a0
>>1 cup fresh fenugreek leaves, chopped
>>1 tbsp oil + to cook

For filling
>>2 medium potatoes, boiled and mashedu00a0u00a0
>>1/2 cup corn niblets (makai), crushedu00a0
>>Salt to taste
>>3-4 green chillies, finely choppedu00a0

Method
Add salt to wheat flour and mix. Add yogurt, finely chopped fenugreek leaves, oil and knead into a dough using water as needed.
Mix mashed potatoes and crushed corn niblets with salt and chopped green chillies.
Divide the dough and filling into eight equal portions each.
Roll out each portion of the dough into a small puri. Place a portion of filling in the center, gather the edges, pinch them together and roll into a ball.u00a0 Rest them for about fifteen minutes.
Heat a tawa. Press the stuffed balls a little with fingers, then using some dry flour roll out balls into fairly thick paranthas with a rolling pin.
Shake off excess flour and roast on the tawa on high heat for a while on both sides.u00a0 Dribble a little oil and roast till golden. Flip over and dribble some more oil and cook till the other side is golden too. Serve hot.

Palak Lachcha Parantha with Chhunda

Ingredients
>>8-10 fresh spinach leaves, pureedu00a0u00a0u00a0
>>1 1/2 cups whole wheat flour (atta)u00a0u00a0
>>Salt to taste
>>1 tsp carom seeds (ajwain)u00a0u00a0u00a0
>>Milk as required
>>6 tbsp pure gheeu00a0u00a0

Method
Take whole wheat flour in a bowl. Add salt, carom seeds and mix. Add spinach puree to the flour and mix. Add sufficient milk and knead into a soft dough and rest it for about fifteen minutes.
Divide the dough into equal portions and roll in dry flour. Roll out a portion into roti.u00a0 Spread a little ghee and sprinkle a little flour. Give a slit on side upto the centre of the roti and start rolling from one side of the slit to reach the other side. Stand it upright and press lightly. Similarly use up the remaining dough. Rest them for about ten minutes and roll out into slightly thick paranthas.
Heat a tawa and place a parantha over it. Cook for a minute and flip over. Spread ghee and cook for a minute. Flip over again and spread some more ghee on the other side and cook till both sides are evenly cooked and crisp.
Similarly make the remaining paranthas and serve hot with chhunda.

Nisha Desai from Kandivali (E) wins an autographed copy of Chaat, Chef Kapoor's book

Spinach stuffed potatoes
1/2 cup finely chopped spinach
10 small potatoes
3 tsp olive oil
1 medium onion, choppedu00a0
3-4 garlic cloves, chopped
2 green chillies, chopped
3 tbsp crushed American cornu00a0
1 tbsp mixed Italian herbs
Salt to taste
Black pepper powder to taste
2 tbsp grated cheeseu00a0

Scrub and wash the potatoes well so that all the mud is washed away.
Scoop them so that a thick wall of potato remains.u00a0
Heat one teaspoon olive oil in a non-stick pan and sautu00e9 onion, garlic and green chillies for a minute.
Add spinach, corn, mixed herbs, salt and pepper powder.
Mix and cook for some time stirring continuously, till almost dry. Transfer into a bowl and set aside to cool and than add the grated cheese.
Fill this mixture into the scooped potatoes.
Heat the remaining oil in the same pan and place the stuffed potatoes in it.
Cover and cook on medium heat till the potatoes are well cooked and crisp on the outside.
Serve hot.

WiN