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| Ingredients : |
Ingredients for filling:1 1/2 cups water(360ml),4 large potatoes(600gm),2 medium onions finely chopped,2 green chillies finely chopped,11/2 tbsps coriander leaves chopped,2 1/2 tsp salt,11/2 tsp cumin seeds,1/2 tsp red chilli powder,1 1/4 coriander powder,a pinch pepper,1 tbsp pomegranate seeds crushed.
Ingredients for dough:3 3/4 cups(375gm)sifted wheat flour,1/2tspsalt,1 1/4cups(300ml) water,1/2 cup(120gm)ghee for frying. |
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| Preparation : |
1.To make filling:Pressure cook the potatoes till tender enough to mash.Remove from heat.Cool and peel the potatoes.Mash them and allow them to cool.Add remaining ingredients and mix.heat a non-stick pan and add the filling.Keep stirring with a spatula till slightly browned.Remove from heat.Cool.With greased hands make 12 balls approx. 4 cm in diameter.Keep covered.
2.To make dough:Mix flour,salt and 3/4 cup water.Add enough of remaining water(1/2 cup),2 tbsps at a time,mixing after each addition,till dough forms a soft ball(stop adding water before dough becomes wet and sticky).Knead till dough is smooth and elastic(about 2 mins).Keep covered with a damp cloth for about 1/2 hour.
3.With greased hands,knead dough briefly.Make 12 balls approx 3.5cm in diameter.Keep covered with a damp cloth.
4.On a floured board,roll each ball of dough into a flat round 10cm in diameter.Stuff each ball of filling into each round of dough.
5.Heat griddle on medium heat for about 3 minutes till adrop of water splutters instantly when flicked on griddle(tava).Put round on tava as explained.Cook remaining rounds in the same way.Serve hot,accompanied with curd. |
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| Ingredients : |
| 1/3cup red kidney beans(rajma),3-4 green chillies,8-10 mint leaves,1/2 tsp pomegranate seeds,1 cup whole wheat flour(atta),2tbsp Soyabean flour,red chilli powder,2 tbsp tomato puree,salt to taste,2 tsps + to shallow fry refined oil. |
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| Preparation : |
1.Pick rajma,wash and soak overnight.Pressure cook in not more than 2 cups salted water until soft.Drain thoroughly,cool and then mash well.Reserve cooking liquor.
2.Wash green chillies,remove stem and then chop finely.Wash and chop mint leaves.Grind dry pomegranate seeds.
3.Mix wheat flour,soyabean flour,mashed rajma,red chilli powder,chopped green chillies,dry pomegranate powder,chopped mint leaves,tomato puree and salt to taste.
4.Add reserved cooking liquor,if reqd and knead into soft and pliable dough.Apply oil and leave the dough covered with a moist cloth for 15 minutes.
5.Divide into 8-10 equal portions,form them into balls.Roll out each portion into 5-6 inches sized discs.
6.Heat a griddle.Put a parantha and cook on one side on medium heat followed by the other side.Increase heat,apply 1 tsp of oil to the first cooked side and cook again pressing it with a spoon to give good colour and make it crisp.Can be done the same way on the other side,without it too the paranthas are ready to be served.serve hot with fresh skimmed milk yoghurt. |
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