Ingredients with Measurements:
- 1 cup of all-purpose flour
- 1/2 cup of yogurt
- 1/2 cup of chopped fish (any firm white fish will work)
- 1/2 teaspoon of cumin powder
- 1/2 teaspoon of coriander powder
- 1/2 teaspoon of red chili powder
- 1/4 teaspoon of turmeric powder
- Salt to taste
- 1 tablespoon of oil
- Water as needed
Special equipment needed:
- Rolling pin
- Griddle or non-stick pan
Step-by-step instructions:
1. In a mixing bowl, combine the flour, yogurt, cumin powder, coriander powder, red chili powder, turmeric powder, salt, and oil. Mix well.
2. Add the chopped fish to the mixture and mix until well combined.
3. Gradually add water to the mixture and knead the dough until it becomes smooth and pliable. Cover the dough and let it rest for 10-15 minutes.
4. Divide the dough into equal-sized portions and roll each portion into a ball.
5. Roll out each ball into a thin circle using a rolling pin.
6. Heat a griddle or non-stick pan over medium heat. Place the rolled-out paratha on the griddle and cook until small bubbles appear on the surface.
7. Flip the paratha and cook the other side until it is golden brown.
8. Repeat the process with the remaining dough.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
Makes 4-6 parathas
Nutritional information:
Calories: 200
Fat: 5g
Carbohydrates: 30g
Protein: 10g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Any firm white fish can be used in place of chopped fish.
- Greek yogurt can be used instead of regular yogurt.
Variations:
- Add chopped onions, green chilies, and cilantro to the dough for added flavor.
- Use shrimp or crab instead of fish.
Tips and tricks:
- Make sure the dough is well-kneaded and rested before rolling out the parathas.
- Use a non-stick pan or griddle to prevent the parathas from sticking.
- Serve the parathas hot with a side of chutney or raita.
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 oven or on a griddle over medium heat until heated through.
Presentation ideas:
Serve the parathas on a platter with a side of chutney or raita.
Garnishes:
Garnish the parathas with chopped cilantro and a sprinkle of red chili powder.
Pairings:
Pair the parathas with a side of chutney or raita.
Suggested side dishes:
Serve the parathas with a side of vegetable curry or dal.
Troubleshooting advice:
- If the dough is too dry, add more water.
- If the parathas are sticking to the pan, add a little oil to the pan.
Food safety advice:
Make sure the fish is fresh and properly cooked before adding it to the dough.
Food history:
Parathas are a popular flatbread in Indian cuisine and are often stuffed with various fillings.
Flavor profiles:
The parathas have a spicy and tangy flavor from the yogurt and spices.
Serving suggestions:
Serve the parathas as a main dish for lunch or dinner.
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Region: Indian