India > Bread > Paratha

Bundiya Ka Paratha Recipe

Ingredients with Measurements:
- 2 cups of whole wheat flour
- 1 cup of gram flour (besan)
- 1 cup of bundiya (crushed chickpea snacks)
- 1 tsp of red chili powder
- 1 tsp of cumin powder
- 1 tsp of coriander powder
- 1 tsp of salt
- 1/2 cup of water
- 1/4 cup of oil

Special equipment needed:
- Rolling pin
- Tawa (griddle)

Step-by-step instructions:

1. In a mixing bowl, combine the whole wheat flour, gram flour, bundiya, red chili powder, cumin powder, coriander powder, and salt. Mix well.

2. Add water slowly and knead the dough until it is smooth and pliable. Add more water if necessary.

3. Divide the dough into equal-sized balls.

4. Take a ball of dough and roll it out into a circle using a rolling pin.

5. Heat a tawa (griddle) over medium heat.

6. Place the rolled-out dough on the tawa and cook until bubbles start to appear on the surface.

7. Flip the paratha and brush with oil. Cook until both sides are golden brown.

8. Repeat with the remaining dough balls.


Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
Makes 8-10 parathas

Nutritional information:
Calories per serving: 200
Fat: 8g
Carbohydrates: 28g
Protein: 7g

Substitutions for ingredients:
- Whole wheat flour can be substituted with all-purpose flour or gluten-free flour.
- Gram flour can be substituted with chickpea flour or all-purpose flour.
- Bundiya can be substituted with crushed cornflakes or puffed rice.

Variations:
- Add chopped onions, green chilies, and cilantro to the dough for a spicier version.
- Stuff the paratha with mashed potatoes or paneer for a more filling meal.

Tips and tricks:
- Make sure the dough is not too dry or too wet. It should be smooth and pliable.
- Brushing the paratha with oil while cooking will make it crispy and golden brown.
- Serve hot with yogurt or chutney.

Storage instructions:
Store the parathas in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the parathas in a toaster or on a tawa (griddle) until heated through.

Presentation ideas:
Serve the parathas on a plate with a dollop of yogurt and a sprinkle of chopped cilantro.

Garnishes:
Garnish with chopped cilantro or mint leaves.

Pairings:
Serve with yogurt or chutney.

Suggested side dishes:
Serve with a side of dal or vegetable curry.

Troubleshooting advice:
- If the dough is too dry, add more water.
- If the paratha is not cooking evenly, adjust the heat on the tawa.

Food safety advice:
Make sure to cook the paratha thoroughly to avoid any foodborne illnesses.

Food history:
Bundiya Ka Paratha is a popular street food in India, especially in the northern regions.

Flavor profiles:
The paratha has a crispy texture and a savory, slightly spicy flavor.

Serving suggestions:
Serve hot with a side of dal or vegetable curry.

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Region: Indian

Taste: Savory, Spicy, Tangy, Rich, Aromatic