Parathas 2 Ways Recipes

MOONG DAL PARATHA | YELLOW MUNG DAL STUFFED PARATHA

Steps:

• To knead the Paratha dough, in a bowl put wheat flour, salt, red chilli powder and oil.
• Mix it well and add water to knead a semi soft dough.
• Cover it and keep it aside to rest for 10 minutes.
• Take yellow moong dal soaked for 15 minutes. Wash it well and keep aside.
• Take a kadai or pan and add oil to it. Once hot add cumin/jeera. Once it splutters, add soaked moong dal. Saute it well.
• To this add turmeric, red chilli powder and salt as per taste. Add enough water to cover the dal.
• Now cook it for 7 to 10 minutes. Once it's cooked up to 80% with all water soaked up, switch off the flame.
• Or if any water left just sieve the dal and drain the excess water.
• Sprinkle mango powder and mix chopped fresh coriander leaves. Your stuffing is ready. In
• I have made these parathas in 2 ways.
• Pinch a ball sized dough. Roll it like a roti to a big circle.
• Next put a generous amount of filling in the centre and cover from all sides. Roll it thin into round disc shape.
• Follow the collage for pictorial presentation.
• Roll 2 small size chapatis. Cover the one entire chapati with stuffing and place another rolled chapati over it.
• Seal the edges and roll the paratha again in round shape.
• Next shallow fry on tawa/griddle on medium flame till crusty and crisp by applying pure ghee/clarified butter.
• Serve this hot with blob of butter on top(optional), curd, papad and pickle for a hearty lunch or breakfast.

PARATHA RECIPE, HOW TO MAKE PARATHA

Steps:

• Mix together wheat flour, salt, oil in a wide mixing bowl.
• Pour water little by little as needed & make a stiff non sticky dough.
• Knead well to make the dough soft and pliable. If the dough is hard or dry knead with moist fingers.
• When you press down the dough with a finger, you must feel it is soft and dent easily.
• Wrap it in a moist cloth or cover it in a container and set aside for 30 mins.
• You can also grease the ball with a few drops of oil and cover.
• Knead the dough lightly & divide to 8 parts.
• Then roll to balls & keep them covered.
• Take a few tbsp of flour to a small bowl & flour the rolling area lightly.
• Dip a ball in the flour and dust off the excess. Too much flour on the parathas can make them hard.
• Place the ball on the rolling area and flatten it slightly with fingers.
• With the help of a rolling pin begin to roll each ball to a round layer or roti of 7 inches. Do not put pressure on the dough, roll it with light hands.
• Apply ghee all over the paratha and fold ⅓ part of it. (check step by step photos in the post)
• Then apply the ghee to the folded part as well & repeat folding the other ⅓ part.
• Apply ghee over the 3 layered long strip and fold ⅓ part of it.
• Then repeat the other ⅓ part & you will have a square.
• Sprinkle little more flour if needed to prevent sticking.
• Then roll the square further to make a 7 inch square paratha.
• Apply ghee all over the roti & fold it to half to make a half circle.
• Next apply ghee over it & repeat folding it to get a triangle shape.
• Sprinkle a bit of flour & begin to roll evenly to a triangle paratha.
• Heat a griddle until hot on a medium high flame.
• Dust off any excess flour over the parathas. Transfer paratha to the griddle gently. Cook it until you begin to see bubbles, then turn it to the other side.
• Fry on a medium high flame on the other side as well pressing down with a spatula.
• Pressing down helps the parathas to puff up and the layers get separated and get cooked through.
• Turn the parathas too and fro. Cook until brown spots appear on both the sides.
• Drizzle ghee or oil on both sides.
• Remove the paratha to a wired rack or plate lined with a clean cloth or kitchen tissue.
• Stack them one over the other to keep them soft.
• To cook the next paratha make sure the pan is hot but not extremely hot that it burns the parathas. If you see any flour on the griddle gently and carefully wipe off with a thick clean cloth.
• Serve paratha with curry or chutney or just yogurt.

PARATHAS 2 WAYS

Steps:

• For the dough: Mix the flour and salt to taste together in a large bowl. Begin adding about 1 cup water, adding the water until you have a soft dough. You can use a stand mixer fitted with a dough hook if you like. Knead the dough until smooth, 2 to 3 minutes.
• For the carrot-ginger filling: Combine the carrot, onion, chiles, cilantro, ginger, cumin, chaat masala and salt to taste in a medium bowl. Set aside.
• For the green pea-cumin filling: Heat about a teaspoon of oil in a cast-iron skillet over medium heat. Add the cumin seeds and cook until they start to crackle. Stir in the ginger. Add the fenugreek, coriander, chili powder, garam masala, chat masala and salt and pepper to taste. Add the peas. Mash coarsely with the back of a spoon and set aside.
• To assemble the parathas: Pull off a piece of dough about the size of a lemon and roll it into a ball. Roll the ball out with a rolling pin until it is about as thin as a tortilla. Place 2 to 3 tablespoons of the filling of choice in the center. Bring all the edges up to the center to enclose the filling and then pinch to seal. Tear off any excess dough.
• Flatten the filled dough with your hands. Then use the rolling pin to roll the paratha out to a circle 7 to 8 inches in diameter; use flour as needed to keep the dough from sticking.
• Spoon oil or ghee onto a griddle set over medium heat. Cook the paratha on both sides until golden brown, about 2 minutes. Repeat with the remaining dough and filling, adding more oil to the griddle as necessary. Serve hot with butter, plain yogurt and Indian pickles.