Let us start cooking!!!
Makes 3 paranthas.
Ingredients:
For the stuffing
Onion: 3 medium size, very finely chopped
Green chillies: 1 de-seeded and chopped finely
Coriander powder: 2 tsp
Red chilly powder: 1 tsp
Cumin seeds: 1 tsp
Ajwain/Carom seeds: 1 tsp
Chat masala: 1 tsp
Coriander leaves: 1 tbsp finely chopped
Onion: 3 medium size, very finely chopped
Green chillies: 1 de-seeded and chopped finely
Coriander powder: 2 tsp
Red chilly powder: 1 tsp
Cumin seeds: 1 tsp
Ajwain/Carom seeds: 1 tsp
Chat masala: 1 tsp
Coriander leaves: 1 tbsp finely chopped
Salt as per taste
For the dough
Whole wheat flour: 1 cup
Water: less than ½ cup
Oil: 1 tsp
Salt: ½ tsp
Ghee for making the paranthas
Method:
1. Prepare the dough by mixing well wheat flour, oil, salt and water. Make sure the dough is the same as that we knead for puris. Keep this dough covered with a muslin cloth for 10-15 minutes.
2. Divide the dough in 3 equal parts. Take one part and again divide it into 2 parts. Roll puri sized small rotis of the 2 parts.
3. Add all the masala to the onion and mix well. Since I am making just three paranthas I’ve made the onion mixture beforehand only. So prepare small batches of onion masala always as onion tends to lose water when salt is added.
4. Apply ghee on one part and spread the onion mixture. Cover it with another part and seal the edges by pressing edges of both the rotis.
5. With the help of dry flour roll this stuffed dough into a bigger size making sure that the roti layer does not stick to the rolling pin.
6. Heat tawa/griddle on high flame and apply some ghee on it. Now put the parantha onto the tawa and cook it for 1/2 minute on low flame. Then flip it and increase the flame and let it cook for another minute. Now apply ghee on both sides and cook till the color changes to light brown.
7. Similarly cook the other paranthas.
8. Serve hot with curd, chutney or ketchup.
Tips:
1. Keep the dough tight enough as a tight dough absorbs water from the onions and helps in maintaining the parantha layer intact.
See you soon with a new recipe till then Happy Cooking!!!
Whole wheat flour: 1 cup
Water: less than ½ cup
Oil: 1 tsp
Salt: ½ tsp
Ghee for making the paranthas
Method:
1. Prepare the dough by mixing well wheat flour, oil, salt and water. Make sure the dough is the same as that we knead for puris. Keep this dough covered with a muslin cloth for 10-15 minutes.
2. Divide the dough in 3 equal parts. Take one part and again divide it into 2 parts. Roll puri sized small rotis of the 2 parts.
3. Add all the masala to the onion and mix well. Since I am making just three paranthas I’ve made the onion mixture beforehand only. So prepare small batches of onion masala always as onion tends to lose water when salt is added.
4. Apply ghee on one part and spread the onion mixture. Cover it with another part and seal the edges by pressing edges of both the rotis.
5. With the help of dry flour roll this stuffed dough into a bigger size making sure that the roti layer does not stick to the rolling pin.
6. Heat tawa/griddle on high flame and apply some ghee on it. Now put the parantha onto the tawa and cook it for 1/2 minute on low flame. Then flip it and increase the flame and let it cook for another minute. Now apply ghee on both sides and cook till the color changes to light brown.
7. Similarly cook the other paranthas.
8. Serve hot with curd, chutney or ketchup.
Tips:
1. Keep the dough tight enough as a tight dough absorbs water from the onions and helps in maintaining the parantha layer intact.
See you soon with a new recipe till then Happy Cooking!!!
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