Ingredients with Measurements:
- 2 cups whole wheat flour
- 1/2 cup gungude (horse gram) flour
- 1/2 tsp salt
- 1/2 tsp red chili powder
- 1/4 tsp turmeric powder
- 1/4 tsp cumin powder
- 1/4 tsp coriander powder
- 1/4 tsp garam masala powder
- 2 tbsp oil
- 1 cup water
Special equipment needed:
- Rolling pin
- Tawa or griddle
Step-by-step instructions:
1. In a mixing bowl, add whole wheat flour, gungude flour, salt, red chili powder, turmeric powder, cumin powder, coriander powder, and garam masala powder. Mix well.
2. Add oil and mix again.
3. Slowly add water and knead the dough until it becomes smooth and soft.
4. Cover the dough and let it rest for 10-15 minutes.
5. Divide the dough into small balls.
6. Take one ball and roll it into a small circle.
7. Heat the tawa or griddle on medium heat.
8. Place the rolled circle on the tawa and cook for 30 seconds.
9. Flip the paratha and cook for another 30 seconds.
10. Apply oil on both sides and cook until golden brown.
11. Repeat the same process for the remaining dough balls.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
Makes 8-10 parathas
Nutritional information:
Calories: 150 per paratha
Fat: 5g
Carbohydrates: 22g
Protein: 5g
Substitutions for ingredients:
- Gungude flour can be substituted with any other lentil flour.
- Whole wheat flour can be substituted with all-purpose flour.
Variations:
- Add chopped onions and green chilies to the dough for a spicy twist.
- Add grated paneer or cheese to the dough for a cheesy paratha.
Tips and tricks:
- Knead the dough well for a soft and fluffy paratha.
- Apply oil generously for a crispy paratha.
- Serve hot with pickle or yogurt.
Storage instructions:
Store the parathas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the parathas on a tawa or griddle until warm.
Presentation ideas:
Serve the parathas on a plate with a dollop of butter on top.
Garnishes:
Garnish with chopped coriander leaves.
Pairings:
Pair with pickle or yogurt.
Suggested side dishes:
Serve with a side of chana masala or aloo gobi.
Troubleshooting advice:
- If the dough is too dry, add more water.
- If the paratha is too hard, knead the dough more and apply more oil.
Food safety advice:
Make sure to cook the paratha thoroughly to avoid any foodborne illnesses.
Food history:
Gungude paratha is a popular dish in the Indian state of Karnataka, where horse gram is a staple food.
Flavor profiles:
The paratha has a nutty and earthy flavor with a hint of spice.
Serving suggestions:
Serve hot with a side of chana masala or aloo gobi.
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Region: Indian