Chapati
INGREDIENTS:
- ½ kg whole-wheat flour
- ½ table spoon salt
- Water to make the dough
Method:
Sift flour and mix with salt. Add enough water gradually to make soft, but not sticky dough. Knead well, cover with a wet cloth and keep aside for an hour. Knead it again. Form into small balls and roll out into flat, round, fairly thin rounds. Bake on a hot griddle for a few seconds on each side. Place directly on hot charcoals or gas flame and puff it. Place on a napkin. Serve hot at lunch or dinner. Chapatis and plain parathas are eaten with dal, curry or bhujia (dry vegetables) at meals
Serves 6.
Planin Paratha
INGREDIENTS:
- 1 kg whole-wheat flour
- 1 table spoon salt
- 200 grams ghee
Method:
Sift the flour, add salt and 1 table spoon ghee. Rub the ingredients between the palms to mix them thoroughly. Pour a little water at a time and knead to soft but not too soft dough. Take a small portion of the dough roll out into a chapati and smear with ghee. Fold up again into a round ball and roll out once more. Put one parathas at a time on a heavy and hot griddle, bake one side and turn over. Add a little ghee from the sides till it gets a nice brown color. Cook on a low fire and when ready. It should be crisp. Similarly, make more parathas. Serve it.
Serves 10.
Besan Paratha
INGREDIENTS:
- ½ kg whole-wheat flour
- Salt to taste
- 125 grams ghee
- 1 table spoon chopped green chilies
- 250 grams besan
- ½ table spoon red chilly powder
- 1 table spoon coarsely powdered coriander seeds
- 2 table spoon pomegranate seeds
Method:
Sift both the flours and knead them together with water into a dough as for chapatis. Mix all the above ingredients with the dough except the ghee. Make 12 round balls. Roll out each to a thick round, smear with a little ghee and fold it up again into dry wheat flour and roll out into a thin round parathas. Cook both sides of the parathas on a griddle and then baste well with ghee. Fry till golden brown on both sides. Serve hot at breakfast. Besan parathas is also served with curd at lunch.
Serves 8.
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