Ingredients with Measurements:
- 2 cups arbi (colocasia) boiled and mashed
- 2 cups whole wheat flour
- 1 tsp carom seeds
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- Salt to taste
- Water as required
- Oil for cooking
Special Equipment Needed:
- Rolling pin
- Tawa or griddle
Step-by-Step Instructions:
1. In a mixing bowl, combine the mashed arbi, whole wheat flour, carom seeds, red chili powder, coriander powder, cumin powder, and salt. Mix well.
2. Gradually add water and knead the dough until it is smooth and pliable. Cover the dough and let it rest for 10-15 minutes.
3. Divide the dough into equal-sized balls.
4. Take one ball and roll it out into a small circle.
5. Place a spoonful of the arbi filling in the center of the circle.
6. Bring the edges of the circle together and seal the filling inside.
7. Roll out the stuffed ball into a paratha.
8. Heat a tawa or griddle over medium heat.
9. Place the paratha on the tawa and cook until both sides are golden brown, brushing with oil as needed.
10. Repeat with the remaining dough and filling.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
Makes 8-10 parathas
Nutritional information:
Calories: 150 per paratha
Fat: 5g
Carbohydrates: 25g
Protein: 4g
Substitutions for ingredients:
- All-purpose flour can be used instead of whole wheat flour.
- Ghee or butter can be used instead of oil for cooking.
Variations:
- Add chopped onions, green chilies, and ginger to the arbi filling for added flavor.
- Add chopped spinach or fenugreek leaves to the dough for a healthier version.
Tips and Tricks:
- Make sure the arbi is boiled and mashed well to avoid lumps in the filling.
- Use a non-stick tawa or griddle for easy cooking.
- Brush the paratha with oil while cooking to make it crispy.
Storage Instructions:
The parathas can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the parathas on a tawa or griddle until they are heated through.
Presentation Ideas:
Serve the parathas hot with a dollop of butter or yogurt on top.
Garnishes:
Garnish with chopped coriander leaves or grated cheese.
Pairings:
Serve with pickle, chutney, or raita.
Suggested Side Dishes:
Serve with dal or vegetable curry.
Troubleshooting Advice:
- If the dough is too dry, add more water.
- If the paratha is sticking to the tawa, brush it with more oil.
Food Safety Advice:
Make sure the arbi is boiled well to avoid any digestive issues.
Food History:
Arbi ka paratha is a popular dish in North India and is often served for breakfast or as a snack.
Flavor Profiles:
The paratha has a spicy and savory flavor with a crispy texture.
Serving Suggestions:
Serve hot with a cup of tea or coffee.
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Region: Indian