Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 tsp cumin seeds
- 1/2 tsp carom seeds
- 1/2 tsp red chili powder
- 1/4 cup ghee
- 1/2 cup water
Special Equipment Needed:
- Rolling pin
- Griddle or non-stick pan
Step-by-Step Instructions:
1. In a mixing bowl, combine flour, salt, cumin seeds, carom seeds, and red chili powder.
2. Add ghee and mix well until the mixture resembles breadcrumbs.
3. Gradually add water and knead the dough until it becomes smooth and elastic. Cover it with a damp cloth and let it rest for 30 minutes.
4. Divide the dough into equal portions.
5. Roll each portion into a ball and flatten it with your palm.
6. Dust the surface with flour and roll the dough into a thin circle.
7. Heat a griddle or non-stick pan over medium heat.
8. Place the rolled paratha on the griddle and cook for 1-2 minutes or until bubbles start to appear.
9. Flip the paratha and cook for another 1-2 minutes.
10. Brush ghee on both sides of the paratha and cook until it turns golden brown.
11. Repeat the process with the remaining dough portions.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
Makes 8 parathas
Nutritional information:
Calories: 210
Fat: 9g
Carbohydrates: 28g
Protein: 4g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Butter or oil can be used instead of ghee.
Variations:
- Add chopped onions, green chilies, and coriander leaves to the dough for a spicy twist.
- Stuff the paratha with mashed potatoes or paneer for a filling meal.
Tips and Tricks:
- Make sure to knead the dough well to get a soft and pliable paratha.
- Use a non-stick pan to avoid sticking.
- Brush ghee generously on both sides of the paratha for a crispy texture.
Storage Instructions:
Store the parathas in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Heat the parathas on a griddle or non-stick pan until they are warm and crispy.
Presentation Ideas:
Serve the parathas hot with a dollop of butter or yogurt.
Garnishes:
Garnish with chopped coriander leaves or green chilies.
Pairings:
Charkassiye paratha goes well with any Indian curry or chutney.
Suggested Side Dishes:
Serve with raita, pickle, or salad.
Troubleshooting Advice:
- If the dough is too dry, add more water.
- If the paratha is too hard, knead the dough well and roll it thinner.
Food Safety Advice:
Make sure to cook the paratha well to avoid any foodborne illnesses.
Food History:
Charkassiye paratha is a popular flatbread from the Indian subcontinent.
Flavor Profiles:
Charkassiye paratha has a spicy and savory flavor with a crispy texture.
Serving Suggestions:
Serve hot with your favorite Indian curry or chutney.
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Region: Indian