2 cups
of whole wheat flour (atta) For this recipe, please use the Indian variety of whole wheat flour since it makes a difference in the grind, if this is not available then use all-purpose flour
1 teaspoon
caraway seeds
11/2 teaspoons
salt
½ teaspoon
red cayenne pepper
11/2 teaspoons
ginger paste
1 cup
of fresh mint leaves
21/2 tablespoons
oil such as grapeseed or canola plus extra for pan frying
Repeat this entire process for making remaining parathas. Lachha Paratha is a flaky multi-layered Indian flatbread typically served with thick curries/gravies/sabzis
# Roll out all the parathaswith the stuffing first, then cook the parathas one by one. Radish has lot of health benefits and these parathas are truly satisfying and comforting
These parathas can be served for breakfast with some pickle and yoghurt or for dinner with some light side dishes or plain in lunch boxes or as a snack
Warm a skillet medium to high heat warm and brush with oil. Mash the avocado until soft and cream. Add some lemon to prevent the avocado from going brown
Add the avocado and knead into a consistent dough Rest for 20 minutes Divide in 4 equal part and put in tortilla press or roll into a tortilla shape Warm a skillet medium to high heat warm and brush with oil
Parathas are nothing but wholewheat Indian breads stuffed with any mildly spiced mashed vegetable. There is nothing like a couple of methi parathas in the morning for brunch or breakfast with yogurt and some spicy pickle
They came out very well, we had it with some tomato thokku and curd. I had to use the spinach the same day and I had some paneer in the freezer, so put the the two together and made these Keerai/Spinach PaneerParathas
In the picture below I served the parathaswith giya kofta and karela. Heat a pan on medium high heat, and cook the paranthas with some oil, till browned on both sides
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