India > North Indian > Paratha

Kairi Ka Do Pyaza Paratha Recipe

Ingredients with Measurements:
- 2 cups whole wheat flour
- 1 cup grated raw mango (kairi)
- 1/2 cup finely chopped onion
- 1/4 cup chopped coriander leaves
- 1 tsp red chili powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- Salt to taste
- 2 tbsp oil
- Water as required

Special equipment needed:
- Rolling pin
- Griddle or tawa

Step-by-step instructions:

1. In a mixing bowl, add whole wheat flour, grated raw mango, chopped onion, chopped coriander leaves, red chili powder, cumin powder, coriander powder, turmeric powder, salt, and oil. Mix well.

2. Gradually add water and knead the dough until it becomes smooth and soft. Cover the dough and let it rest for 10-15 minutes.

3. Divide the dough into equal-sized balls. Take one ball and roll it into a small circle.

4. Apply a little oil on the rolled circle and sprinkle some chopped onion on top. Fold the circle into half and then fold it again to form a triangle.

5. Roll the triangle into a paratha, making sure that the onion is evenly distributed.

6. Heat a griddle or tawa on medium heat. Place the paratha on the griddle and cook until brown spots appear on both sides.

7. Repeat the same process with the remaining dough balls.


Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
Makes 6-8 parathas

Nutritional information:
Calories: 180
Fat: 6g
Carbohydrates: 28g
Protein: 5g
Fiber: 4g

Substitutions for ingredients:
- Raw mango can be substituted with grated carrot or beetroot.
- Onion can be substituted with spring onion or shallots.

Variations:
- Add grated paneer or cheese to the filling for a cheesy twist.
- Add chopped green chilies for a spicy kick.

Tips and tricks:
- Make sure the dough is soft and pliable for easy rolling.
- Apply oil on the paratha while cooking to make it crispy.
- Serve hot with raita or pickle.

Storage instructions:
Store the parathas in an airtight container in the refrigerator for up to 2 days.

Reheating instructions:
Reheat the parathas on a griddle or tawa until heated through.

Presentation ideas:
Serve the parathas on a plate with a dollop of butter on top.

Garnishes:
Garnish with chopped coriander leaves or grated cheese.

Pairings:
Serve with raita, pickle, or chutney.

Suggested side dishes:
Serve with a side of salad or roasted vegetables.

Troubleshooting advice:
- If the dough is too dry, add more water.
- If the paratha is sticking to the griddle, apply more oil.

Food safety advice:
- Wash the raw mango and onion thoroughly before using.
- Cook the parathas until fully cooked to avoid any foodborne illnesses.

Food history:
Kairi Ka Do Pyaza Paratha is a popular dish in North India, especially during the summer months when raw mangoes are in season.

Flavor profiles:
The paratha has a tangy and spicy flavor from the raw mango and spices.

Serving suggestions:
Serve the parathas hot with a side of raita or pickle.

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Region: Indian

Taste: Spicy, Tangy, Savory, Aromatic