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| Vegetarian Appetizers - Parathas in Jiffy |
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| Recipe |
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Parathas in Jiffy |
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| Preperation Time |
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45 min |
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| Cooking Time |
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20 min |
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| Ingredients |
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For Dough:
2 cups flour, 1 tbsp. fat (oil or ghee), salt to taste, water to knead
For Filling:
1/2 cup gram flour, 1&1/2 tsp. red chilli powder, 1/2 tsp. turmeric powder, 3-4 pinches asafetida, 1/2 tsp. cumin seeds, 1 tbsp. coriander finely chopped (towel dried), 1/4 tsp mint powder, (optional) oil or ghee to shallow fry. |
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| Spicy Rating |
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| Procedure |
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Mix all ingredients except water. Add water little at a time and form a soft pliable dough. Keep for 10-15 minutes before using. Always keep covered with a moist cloth, and see that the cloth is kept moist.
For Filling:
Mix the gram flour, chilli powder, turmeric powder, asafetida, cumin seeds, coriander and mint powder.
For Parathas:
One paratha requires a pingpong ball sized lump of dough. For rolling, use dry flour as in phulka, etc., to roll easier. Dust the roti with dry flour now and then. Roll, spread oil on the chapathi. Sprinkle some filling over it. Tightly roll into a Swiss roll. Form an overlapping spiral. Press and reroll to full size. Heat a heavy griddle, place paratha on it. Allow one side to cook have brown golden patches. Turn repeat for other side. Drizzle some oil and flip. Drizzle oil on other side. Sizzle till done. Serve hot with curds and pickle. |
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| Thanks to: |
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paaul |
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