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PARATHA
2 cups whole
wheat flour or chapati plus extra for dusting
salt
4 tbsp melted
butter
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Sieve the
flour and place it in a large bowl. Add the pinch of
salt and nix well. Add the melted butter. Rub it into
the flour with your finger, then gradually knead in
enough cold water to make a soft dough. Cover with
plastic wrap and let rest 30 minutes.
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Divide the
dough into 10 equal-size pieces and roll into balls.
Roll out a ball of dough on a lightly floured counter to
a 4 inch/10cm circle and brush with oil.
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Heat a
heavy-bottom skillet or griddle pan. Cook parathas on
both sides using a little oil for brushing until golden.
Keep bread warm while you cook the remaining parathas in
the same way.
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ALOO PARATHA
(makes 4)
3 potatoes, boiled and
mashed
1 cup whole wheat flour
3 green chilies, chopped
2 tbsp coriander leaves
chopped
2 tbsp melted butter
salt to taste
vegetable oil
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Sieve the flour.
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Mix all ingredients
thoroughly and make a soft dough. Water is not required
for this purpose.
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Divide the dough into 4
portions.
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Roll out each portion of
the dough into a thin round with the help of a little
flour.
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Cook on a hot tawa
(griddle) on both sides using a little oil until golden
brown spots come on top.
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Serve hot with a curry or
dal of your choice.
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GOBI PARATHA (unleavened bread
stuffed with cauliflower)
(makes12)
Dough:
4 cups sifted whole wheat flour plus extra for dusting
½
salt
1½
cups water
Filling
2 cauliflower cut into
flowerets
5 tsp salt
2 onions finely chopped
1½
cumin seeds
5 green chilies finely
chopped
½
cup coriander leaves chopped
for frying:
6 tbsp vegetable oil
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To make a dough
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Mix flour, salt and
1 cup water. Add enough of remaining water (6 tbsp), (2
tbsp at a time) mixing till dough forms a soft ball
(stop adding water before dough becomes we and sticky)
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Knead till dough is
smooth and elastic (takes 3 minutes). Keep covered with
a cloth for about
½
hour.
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To
make a filling
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Grate cauliflower.
Mix it with salt. Keep aside for 15 minutes. Squeeze out
and discard water. Add remaining ingredients. Mix.
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With
greased hands,
knead the dough. Make 12
balls approximately 4 cm in diameter. Keep covered with
a cloth.
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On a floured board,
roll each ball of dough into a flat round 10 cm in
diameter.
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Stuff paratha: (use
5 tbsp filling for each round of dough. see
instructions.
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Heat tava on medium
heat for about 3 minutes.
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Put round on tava.
Cook for 1 min and turn it over and cook until
golden brown.
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CASHEW ALMOND PISTA PARATHA
100g each of
cashew nuts, almond, pistachios
1 lb flour (atta)
1 cup grated coconut
½ cup oil
1 lb jaggery
1 tsp cardamom pods
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Soak nuts in water and remove
peels. roast all nuts in 1 tbsp of oil. Remove and grind
together with coconut.
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Add jaggery and cook on a lov heat
til dry. Add cardamom powder.
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Sieve the flour. Add oil and enough
water to make a dough.
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Knead well and divide into small
lemon sized balls. Roll out two at a time into 6-7
inched discs.
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over one, spread the nut mixture
thinly. Cover with the other and seal sides with milk.
Cook one at a time on a greased griddle till golden and
crisp. Make all paratha similarly.
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