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| Ingredients : |
Ingredients For The Filling: 3 medium(1.5kg)cauliflowers cut into flowerettes,5tsp salt,2 medium(200gm)onions finely chopped,1 1/2 tsps cumin seeds,5 green chillies finely chopped,1/4 cup coriander leaves finely chopped,1/2 cup(120gm) ghee for frying.
Ingredients For Dough: 4 cups(400gm)sifted wheat flour,1/2 tsp salt,11/3 cups+1 tbsp water. |
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| Preparation : |
1.To make dough:Mix flour,salt and 1 cup water.Add enough of remaining water(6tbsp),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.
2.To make filling:Grate cauliflower.Mix cauliflower and salt.Keep aside for 15 minutes.Squeeze out and discard water.Add remaining ingredients.Mix.
3.With greased hands,knead dough briefly.Make 12 balls approximately 4 cm in diameter.Keep covered with a damp cloth.
4.On a floured board,roll each ball of dough into a flat round 10 cm in diameter.Keep covered with a damp cloth.
5.To stuff paranthas:Taking 5 1/2 tbsp of filling for each round of dough stuff the parathas and roll out.
6.Heat griddle on medium heat for about 3 minutes till a drop of water splutters instantly when flicked on it.Put round on griddle.Cook the parantha and remove from griddle. Cook all the rest of the paranthas similarly.Serve Hot,accompanied with curd. |
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| Ingredients : |
Yields:12
5 cups(500 gms)sifted wheat flour;1 tsp salt;13/4 cups(420ml)water;1/2cup+2 tbsp ghee;
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| Preparation : |
A.Mix flour,salt and 1 cup water.Add enough of remaining water(3/4 cup),2 tbsps at a time,mixing after each addition,till dough froms a soft ball(stop adding water before dough becomes wet and sticky).Knead till dough is smooth and elastic(about 2 minutes).Keep covered with a damp cloth for about 1/2 hour.
B.With greased hands,knead dough briefly.Make 12 balls approximately 4 cm in diameter.Keep covered with a damp cloth.
C.On a floured board,coat a ball with dry flour and roll the dough into a flat round 9cm in diameter.Spread 1/2 tsp ghee in the centre and start folding the sides towards the centre to make a small pouch with the ghee well covered inside the ball.flatten once more and coating from time to time with dry flour roll out flat into a 15cm diameter round.
D.Place The Parantha top down first on a pre-heated griddle.
General Procedure To cook Paranthas On the Griddle
These instructions are to be used as indicated in certain recipes.
1.Put the round parantha on pre-heated griddle(tava).Cook for 1 minute.Top should begin to look dry and darken.(There should be a few light brown specks on the underside.)
2.Turn over with a broad metal spatula.(If you can adjust the heat so that a few brown specks appear on the underside in 1 minute,you will be cooking at the ideal temperature.)
3.Spread 1/2 tsp ghee all over top surface of round parantha.
4.Turn over.Spread 1/2 tsp ghee in the same way.
5.Turn over.Lightly press entire round with spatula,rotating and pressing a small area at a time.(Pressing parantha/makai ki roti ensures even cooking.If you notice a lighter area,press on the opposite side of that area when you have turned over parantha/makai ki roti.)
6.Turn over.Press in the same way.
7.Turn over.Spread 1/2 tsp ghee over round.
8.Turn Over.Spread 1/2 tsp ghee over round.
9.Turn over.Continue pressing and turning till parantha/makai ki roti is evenly browned(medium-brown) on both sides.(Paranthas take about 3 minutes to cook;stuffed paranthas take about 5 minutes ;makai ki rotis take about 7 minutes.)
10.Cook the remaining paranthas in the same way. |
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