Ingredients with Measurements:
- 2 cups of wheat flour
- 1/2 cup of grated coconut
- 1/4 cup of jaggery
- 1/4 cup of ghee
- 1/2 teaspoon of salt
- Water as needed
Special equipment needed:
- Rolling pin
- Tawa or griddle
Step-by-step instructions:
1. In a mixing bowl, combine the wheat flour, grated coconut, jaggery, ghee, and salt.
2. Mix well and gradually add water to form a smooth dough.
3. Cover the dough and let it rest for 10-15 minutes.
4. Divide the dough into equal-sized balls.
5. Roll out each ball into a thin circle.
6. Heat a tawa or griddle over medium-high heat.
7. Place the rolled-out paratha on the hot tawa and cook for 1-2 minutes or until bubbles start to form.
8. Flip the paratha and cook the other side for another 1-2 minutes.
9. Brush with ghee and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
5. Temperature:
Medium-high heat
Serving size:
Makes 8-10 parathas
Nutritional information:
Calories per serving: 150
Fat: 6g
Carbohydrates: 22g
Protein: 3g
Substitutions for ingredients:
- All-purpose flour can be used instead of wheat flour.
- Brown sugar can be used instead of jaggery.
- Coconut oil can be used instead of ghee.
Variations:
- Add chopped nuts or raisins to the dough for added texture.
- Use different types of flour, such as rice flour or chickpea flour.
- Add spices like cinnamon or cardamom for extra flavor.
Tips and tricks:
- Make sure the dough is not too dry or too wet.
- Use a non-stick tawa or griddle for easy cooking.
- Brush the paratha with ghee while cooking for added flavor.
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 hot tawa for a few minutes until heated through.
Presentation ideas:
Serve the parathas on a platter with a side of chutney or yogurt.
Garnishes:
Sprinkle chopped cilantro or grated coconut on top of the parathas for added color and flavor.
Pairings:
Serve the parathas with a side of dal or curry for a complete meal.
Suggested side dishes:
- Raita
- Pickles
- Papadum
Troubleshooting advice:
- If the paratha is too dry, add a little more water to the dough.
- If the paratha is sticking to the tawa, sprinkle a little flour on the surface.
Food safety advice:
Make sure to cook the parathas thoroughly to avoid any foodborne illnesses.
Food history:
Digutiyara Paratha is a traditional Indian flatbread that originated in the state of Kerala.
Flavor profiles:
The paratha has a sweet and nutty flavor from the jaggery and coconut.
Serving suggestions:
Serve the parathas as a breakfast or snack item.
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Region: Indian