Ingredients with Measurements:
- 2 cups whole wheat flour
- 1/2 cup water
- 1/2 tsp salt
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1/2 tsp red chili powder
- 1/2 cup grated paneer
- 1/2 cup grated aam papad (dried mango pulp)
- 2 tbsp ghee (clarified butter)
Special equipment needed:
- Rolling pin
- Tawa or griddle
Step-by-step instructions:
1. In a mixing bowl, add whole wheat flour, salt, cumin powder, coriander powder, and red chili powder. Mix well.
2. Add water gradually and knead the dough until it is smooth and soft. Cover the dough and let it rest for 15 minutes.
3. In another bowl, mix grated paneer and grated aam papad.
4. Divide the dough into equal portions and roll them into small balls.
5. Take one ball and flatten it with your palm. Place a spoonful of the paneer-aam papad mixture in the center.
6. Bring the edges of the dough together and seal it. Flatten it slightly with your palm.
7. Dust the dough ball with flour and roll it into a paratha using a rolling pin.
8. Heat a tawa or griddle over medium heat. Place the paratha on the tawa and cook for 1-2 minutes on each side.
9. Brush ghee on both sides of the paratha and cook until golden brown.
10. Repeat the process with the remaining dough balls.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
Makes 6-8 parathas
Nutritional information:
Calories: 250
Fat: 10g
Carbohydrates: 35g
Protein: 8g
Substitutions for ingredients:
- Grated paneer can be substituted with grated cheese.
- Aam papad can be substituted with dried apricot pulp.
Variations:
- Add chopped green chilies for a spicy version.
- Add chopped mint leaves for a refreshing flavor.
Tips and tricks:
- Make sure the dough is soft and pliable for easy rolling.
- Use a non-stick tawa or griddle for easy cooking.
- Brush ghee generously for a crispy and flavorful paratha.
Storage instructions:
Store the parathas in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the parathas on a tawa or griddle until heated through.
Presentation ideas:
Serve the parathas hot with a side of raita or pickle.
Garnishes:
Garnish with chopped coriander leaves.
Pairings:
Pair with aamras or mango chutney.
Suggested side dishes:
Serve with a side of raita or pickle.
Troubleshooting advice:
- If the dough is too dry, add more water.
- If the paratha is sticking to the tawa, dust it with more flour.
Food safety advice:
Make sure the paneer is fresh and refrigerated properly.
Food history:
Aam papad paratha is a popular dish in North India, especially during the mango season.
Flavor profiles:
The paratha has a sweet and tangy flavor from the aam papad and a creamy texture from the paneer.
Serving suggestions:
Serve the parathas hot with a side of raita or pickle.
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Region: Indian