Ingredients with Measurements:
- 2 cups whole wheat flour
- 1 cup guar flour
- 1 tsp salt
- 1 tsp cumin seeds
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- 1/2 tsp coriander powder
- 1/2 tsp garam masala
- 1/4 cup vegetable oil
- Water as needed
Special equipment needed:
- Rolling pin
- Griddle or non-stick pan
Step-by-step instructions:
1. In a large mixing bowl, combine the whole wheat flour, guar flour, salt, cumin seeds, red chili powder, turmeric powder, coriander powder, and garam masala.
2. Add the vegetable oil to the bowl and mix well.
3. Gradually add water to the bowl, mixing with your hands until a smooth dough forms. Knead the dough for 5-7 minutes until it is soft and pliable.
4. Divide the dough into 8-10 equal portions.
5. Roll each portion into a ball and then flatten it slightly with your hands.
6. Dust a clean surface with flour and roll out each portion of dough into a thin circle, about 6-7 inches in diameter.
7. Heat a griddle or non-stick pan over medium-high heat.
8. Place the rolled-out paratha onto the hot griddle and cook for 1-2 minutes on each side, or until golden brown and cooked through.
9. Repeat with the remaining portions of dough.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4-5 people
Nutritional information:
Calories: 250
Fat: 10g
Carbohydrates: 35g
Protein: 6g
Substitutions for ingredients:
- Guar flour can be substituted with besan (gram flour) or rice flour.
- Vegetable oil can be substituted with ghee or butter.
Variations:
- Add chopped onions, green chilies, or fresh herbs to the dough for added flavor.
- Stuff the paratha with mashed potatoes, paneer, or vegetables for a more filling meal.
Tips and tricks:
- Use warm water to knead the dough for a softer texture.
- Dust the rolling surface with flour to prevent the dough from sticking.
- Brush the cooked paratha with ghee or butter 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 oven or on a griddle 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 or mint leaves.
Pairings:
Serve the parathas with dal, curry, or a vegetable dish.
Suggested side dishes:
- Cucumber raita
- Tomato chutney
- Onion salad
Troubleshooting advice:
- If the dough is too dry, add more water.
- If the paratha is sticking to the griddle, dust it with more flour.
Food safety advice:
- Wash hands and surfaces thoroughly before handling food.
- Cook the parathas until they are fully cooked through to prevent foodborne illness.
Food history:
Guar paratha is a traditional Indian flatbread that originated in the northern region of India.
Flavor profiles:
The paratha has a nutty and slightly bitter flavor from the guar flour, with a spicy kick from the cumin and chili powder.
Serving suggestions:
Serve the parathas hot with a side of chutney or raita.
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Region: Indian