Cabbage-Mint Parantha

Another variation of a non-stuffed parantha, tastes very different because of the 'hint of mint':

You will need:
Cabbage,grated - 2 cups
Mint leaves,chopped finely-1 cup
Whole wheat flour(Atta)-2 cupsRock salt-1 tsp
Green chilli-1,sliced finely
Red chilli powder-1/2 tsp
Coriander powder-1/2 tsp
Vegetable oil/ghee for kneading and frying

Method:1. Mix all ingredients, add a little water and start kneading.
               Add around 3-4 tbsp of oil while kneading.Add water in very small quantities as you don't want the                      dough to be sticky.
           2.Once the dough is ready,let it rest for around 15 minutes.
           3.Roll out paranthas(not very thick) and shallow fry in oil/ghee.

Lauki-Gajar parantha

This came about as a sudden concoction for a quick Friday dinner.Just some everyday ingredients thrown in together and the results weren't that bad.
These are not very accurate measurements so you may want to tweak it here and there.

You will need:
Lauki(bottle gourd)-grated,3/4 cup
Carrot-grated,1/2 cup
Whole wheat flour(Atta)-1 cup
Gram flour(Besan)-1/2 cup
Plain flour(Maida)-1/2 cup
Ajwain-1 tsp
Rock salt-1 tsp
Green chilli-1,sliced finely
Red chilli powder-1/2 tsp
Coriander powder-1/2 tsp
Vegetable oil/ghee for kneading and frying

Method:
1. Squeeze excess water from the grated lauki and carrots.
2. Mix all ingredients, add a little water and start kneading.
    Add around 3 tbsp of oil while kneading.Add water in very small quantities as lauki contains a lot of water   itself and you don't want the dough to be sticky.
3.Once the dough is ready, roll out paranthas(not very thick) and shallow fry in oil/ghee.

P.S: Too hungry to click any pictures,maybe next time ;)