Ingredients with Measurements:
- 2 cups whole wheat flour
- 2 medium-sized boiled potatoes, mashed
- 1/2 cup churma (sweetened wheat flour)
- 1/2 tsp cumin seeds
- 1/2 tsp ajwain seeds
- 1/2 tsp red chili powder
- 1/2 tsp turmeric powder
- 1/2 tsp coriander powder
- Salt to taste
- Water as needed
- Ghee or oil for cooking
Special equipment needed:
- Rolling pin
- Tava or griddle
Step-by-step instructions:
1. In a mixing bowl, combine the whole wheat flour, mashed potatoes, churma, cumin seeds, ajwain seeds, red chili powder, turmeric powder, coriander powder, and salt. Mix well.
2. Gradually add water and knead the dough until it becomes smooth and pliable. Cover the dough and let it rest for 15-20 minutes.
3. Divide the dough into equal-sized balls. Roll each ball into a small circle.
4. Spread some ghee or oil on the circle and fold it into a semi-circle. Spread some more ghee or oil on the semi-circle and fold it again to form a triangle.
5. Roll out the triangle into a paratha, making sure it is not too thin or too thick.
6. Heat a tava or griddle over medium heat. Place the paratha on the tava and cook for 1-2 minutes on each side, until golden brown spots appear. Spread some ghee or oil on both sides while cooking.
7. Repeat the process with the remaining dough balls.
8. Serve hot with yogurt, pickle, or any chutney of your choice.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
Makes 8-10 parathas
Nutritional information:
Calories per serving: 200
Fat: 5g
Carbohydrates: 35g
Protein: 6g
Fiber: 4g
Sugar: 2g
Substitutions for ingredients:
- Churma can be substituted with jaggery or sugar.
- Ajwain seeds can be substituted with carom seeds or fennel seeds.
Variations:
- Add chopped onions, green chilies, or ginger to the dough for added flavor.
- Stuff the parathas with mashed paneer or grated cheese for a cheesy twist.
Tips and tricks:
- Make sure the dough is not too dry or too wet. Add water gradually to get the right consistency.
- Use a non-stick tava or griddle for easy cooking.
- Spread ghee or oil generously on the parathas for a crispy texture.
Storage instructions:
Store the leftover parathas in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the parathas on a tava or griddle over low heat until heated through.
Presentation ideas:
Serve the parathas on a plate with a dollop of yogurt and a sprinkle of chopped coriander leaves.
Garnishes:
Garnish the parathas with a sprinkle of chaat masala or garam masala for added flavor.
Pairings:
Churma aloo paratha pairs well with yogurt, pickle, or any chutney of your choice.
Suggested side dishes:
Serve the parathas with a side of dal or any vegetable curry for a complete meal.
Troubleshooting advice:
- If the parathas are too hard, add more water to the dough and knead again.
- If the parathas are too soft, add more flour to the dough and knead again.
Food safety advice:
Make sure the potatoes are fully cooked before mashing them.
Food history:
Churma aloo paratha is a popular dish from the state of Rajasthan in India. It is a hearty and filling meal that is often served for breakfast or lunch.
Flavor profiles:
Churma aloo paratha has a savory and slightly sweet flavor, with a crispy texture on the outside and a soft and fluffy texture on the inside.
Serving suggestions:
Serve the parathas hot with a side of yogurt, pickle, or any chutney of your choice.
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Region: Indian