Coriander Paratha
Stuffed and spicy parathas
are my favourite pick any day. I love the soft, a little crispy parathas with a
faint hint of ghee and a chilled bowl of yogurt with some onions, tomatoes and coriander
leaves. Coriander leaves with its freshness and herby feel is a good option if
you are trying to jazz up your everyday boring parathas. The trick is to add
some more ingredients to the dough to make it extra special. It does not need
to be stuffed and so less tricky and anyone can make it anytime. Also...don’t
be a miser when it comes to ghee. Ghee is always a better option to fry the
parathas than oil. Besides adding its flavour, ghee also makes the parathas
soft and more appetizing, whereas the oil just makes the parathas greasy.
Coriander Paratha / Dhone
Patar Paratha
Makes 12 parathas
Ingredients:
2 and ½ cups of whole
wheat flour / atta
½ of a medium onion –
finely sliced
1 and ½ cups of finely
chopped coriander leaves
1 tsp finely grated ginger
2-3 green chillies –
finely chopped
1 tsp aamchur powder
½ tsp chat masala
½ tsp carom seeds
1 tsp dry roasted and
ground cumin seeds
2 tbsp oil
Ghee to fry the parathas
Method:
In a large bowl take the
whole wheat flour, some salt to season, 2 tbso oil and ¼ cup of water. Mix with your hand until all the flour is well incorporated into a lump and there is no
flour left in the bowl. The lump should be firm yet soft to touch. If the dough is very soft and sticky, add
some more flour and knead.
When you have created the
lump you need to start kneading the dough, until you have a smooth non-sticky
ball of dough. You can knead the dough inside the bowl or you can also transfer
it to a flat surface and knead with the back of your palms.
Now add the chopped
coriander leaves, sliced onions, grated ginger, chopped green chillies, carom
seeds, aamchur powder, chat masala to the dough.
Knead to mix these
ingredients. When the ingredients are well incorporated, divide the dough into
12 medium large balls.
Dust one ball with a
little atta / whole wheat flour and roll into a slightly thick paratha.
Fry the parathas on a hot
tawa over medium heat without any oil. Flip when the bottom side is cooked and
has started to have small blisters. When the parathas have blisters on both the
sides, grease the sides with ghee and fry each side for half a minute. Make
pokes on the paratha with the slotted spoon so that the ghee can get inside the
paratha as well.
Once both the sides are
fried with ghee, transfer the parathas to a hotpot and repeat the same process
with the rest of the dough.
Serve the parathas hot
with some pickles and chilled raita.
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