Ingredients with Measurements:
- 2 cups of Chuda (beaten rice)
- 1 cup of wheat flour
- 1/2 cup of water
- 1/2 teaspoon of salt
- 1/2 teaspoon of cumin seeds
- 1/2 teaspoon of coriander powder
- 1/4 teaspoon of turmeric powder
- 1/4 teaspoon of red chili powder
- 2 tablespoons of oil
Special equipment needed:
- Rolling pin
- Tawa or griddle
Step-by-step instructions:
1. In a mixing bowl, add chuda, wheat flour, salt, cumin seeds, coriander powder, turmeric powder, red chili powder, and oil. Mix well.
2. Add water gradually and knead the dough until it becomes soft and smooth.
3. Cover the dough and let it rest for 10-15 minutes.
4. Divide the dough into equal-sized balls.
5. Take one ball and roll it into a small circle.
6. Fold the circle into half and then fold it again to form a triangle.
7. Roll the triangle into a paratha.
8. Heat the tawa or griddle over medium heat.
9. Place the paratha on the tawa and cook until it starts to puff up.
10. Flip the paratha and cook the other side until it turns golden brown.
11. Repeat the process with the remaining dough balls.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-5 parathas
Nutritional information:
Calories: 200
Fat: 6g
Carbohydrates: 33g
Protein: 4g
Substitutions for ingredients:
- You can use rice flour instead of wheat flour.
- You can use ghee instead of oil.
Variations:
- You can add chopped onions, green chilies, and cilantro to the dough for a different flavor.
- You can stuff the paratha with mashed potatoes or paneer.
Tips and tricks:
- Do not add too much water while kneading the dough.
- Roll the paratha evenly to ensure it cooks properly.
- Apply oil or ghee on the paratha while cooking to make it crispy.
Storage instructions:
You can store the parathas in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Heat the parathas on a tawa or griddle until they are warm.
Presentation ideas:
Serve the parathas with a dollop of butter or ghee on top.
Garnishes:
Garnish with chopped cilantro or green onions.
Pairings:
Serve with pickle, chutney, or yogurt.
Suggested side dishes:
Serve with a side of dal or sabzi.
Troubleshooting advice:
- If the paratha is not puffing up, press it gently with a spatula.
- If the paratha is sticking to the tawa, sprinkle some flour on it.
Food safety advice:
Make sure to wash your hands and all utensils before cooking.
Food history:
Chuda Ghasa Paratha is a popular dish in the Indian state of Odisha.
Flavor profiles:
Savory, spicy, and crispy.
Serving suggestions:
Serve hot with your favorite side dish.
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Region: Nepalese