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Kinema Paratha Recipe

Ingredients with Measurements:
- 2 cups of wheat flour
- 1 cup of water
- 1 cup of boiled and mashed kinema (fermented soybeans)
- 1 teaspoon of salt
- 1 teaspoon of cumin powder
- 1 teaspoon of coriander powder
- 1 teaspoon of red chili powder
- 1 tablespoon of oil

Special Equipment Needed:
- Rolling pin
- Griddle or non-stick pan

Step-by-Step Instructions:

1. In a mixing bowl, add wheat flour, salt, cumin powder, coriander powder, red chili powder, and oil. Mix well.

2. Add water gradually and knead the dough until it becomes soft and smooth. Cover the dough and let it rest for 15-20 minutes.

3. In another bowl, add boiled and mashed kinema and mix it with salt and red chili powder.

4. Take a small portion of the dough and roll it into a small circle. Place a spoonful of the kinema mixture in the center of the circle.

5. Fold the edges of the circle to the center, covering the kinema mixture. Press it gently and roll it into a paratha.

6. Heat a griddle or non-stick pan over medium heat. Place the paratha on the griddle and cook it for 1-2 minutes on each side until it turns golden brown.

7. Repeat the same process with the remaining dough and kinema mixture.


Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4-5 people

Nutritional information:
Calories: 250
Protein: 10g
Fat: 4g
Carbohydrates: 45g
Fiber: 5g
Sodium: 400mg

Substitutions for ingredients:
- All-purpose flour can be used instead of wheat flour.
- Any other mashed beans or lentils can be used instead of kinema.

Variations:
- Add chopped onions and green chilies to the kinema mixture for extra flavor.
- Add chopped spinach or fenugreek leaves to the dough for a healthier version.

Tips and Tricks:
- Knead the dough well to make soft and fluffy parathas.
- Use a non-stick pan or griddle to avoid sticking.
- Serve hot with yogurt or pickle.

Storage Instructions:
Store the leftover parathas in an airtight container in the refrigerator for up to 2-3 days.

Reheating Instructions:
Reheat the parathas in a microwave or on a griddle until they become warm and soft.

Presentation Ideas:
Serve the parathas on a plate with a dollop of yogurt and a sprinkle of chopped coriander leaves.

Garnishes:
Garnish with chopped coriander leaves or grated cheese.

Pairings:
Pair with a cup of hot tea or coffee.

Suggested Side Dishes:
Serve with a side of pickle or chutney.

Troubleshooting Advice:
- If the dough is too dry, add more water.
- If the parathas are too hard, knead the dough well and roll them thin.

Food Safety Advice:
Make sure to wash your hands and all utensils properly before cooking.

Food History:
Kinema Paratha is a popular dish in the Nepalese cuisine, especially in the hilly regions of Nepal.

Flavor Profiles:
The parathas have a spicy and tangy flavor with a soft and fluffy texture.

Serving Suggestions:
Serve hot with a side of pickle or chutney.

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Region: Nepalese

Taste: Savory, Tangy, Spicy, Nutty, Aromatic