Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 tsp salt
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1/4 tsp turmeric powder
- 1/4 tsp red chili powder
- 1/2 cup water
- 1/2 cup Bombay duck, shredded
- 1/4 cup onion, finely chopped
- 1/4 cup cilantro, finely chopped
- 2 tbsp oil
Special equipment needed:
- Rolling pin
- Griddle or non-stick pan
Step-by-step instructions:
1. In a large mixing bowl, combine the all-purpose flour, whole wheat flour, salt, cumin powder, coriander powder, turmeric powder, and red chili powder.
2. Slowly add in the water and knead the dough until it becomes smooth and elastic. Cover the dough and let it rest for 15 minutes.
3. In a separate mixing bowl, combine the shredded Bombay duck, chopped onion, and cilantro. Mix well.
4. Divide the dough into 6 equal portions. Roll each portion into a ball and flatten it with your hands.
5. Take one flattened dough ball and place a spoonful of the Bombay duck mixture in the center. Fold the edges of the dough over the filling and seal it shut. Repeat with the remaining dough and filling.
6. Dust a rolling surface with flour and roll out each stuffed dough ball into a thin circle.
7. Heat a griddle or non-stick pan over medium heat. Brush the surface with oil and place the rolled-out dough on the pan. Cook for 2-3 minutes on each side, or until golden brown.
8. Repeat with the remaining dough circles.
- Time:
Preparation time: 30 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 6 parathas
Nutritional information:
- Calories: 180
- Fat: 7g
- Carbohydrates: 23g
- Protein: 7g
Substitutions for ingredients:
- Whole wheat flour can be substituted with all-purpose flour
- Bombay duck can be substituted with any other fish or seafood
Variations:
- Add chopped green chilies for extra spice
- Add grated cheese for a cheesy twist
Tips and tricks:
- Make sure to seal the edges of the dough tightly to prevent the filling from leaking out
- Use a non-stick pan to prevent the parathas from sticking
- Serve hot with chutney or raita
Storage instructions:
- Store leftover parathas in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat the parathas in a toaster oven or on a pan over low heat until heated through
Presentation ideas:
- Serve the parathas on a platter with a side of chutney and garnish with cilantro leaves
Garnishes:
- Cilantro leaves
Pairings:
- Chutney
- Raita
Suggested side dishes:
- Vegetable curry
- Lentil soup
Troubleshooting advice:
- If the dough is too dry, add a little more water
- If the parathas are sticking to the pan, brush the surface with more oil
Food safety advice:
- Make sure to cook the parathas thoroughly to prevent foodborne illness
Food history:
- Bombay duck is a popular fish in Indian cuisine, particularly in the coastal regions of Maharashtra and Gujarat
Flavor profiles:
- Spicy, savory, and aromatic
Serving suggestions:
- Serve hot as a main dish or as a snack
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Region: Indian