Ingredients with Measurements:
- 2 cups of whole wheat flour
- 1/2 cup of finely chopped onions
- 1/2 cup of finely chopped coriander leaves
- 1/2 cup of finely chopped mint leaves
- 1/2 cup of grated paneer
- 1/2 tsp of cumin seeds
- 1/2 tsp of red chili powder
- Salt to taste
- Water as required
- Oil for frying
Special equipment needed:
- Rolling pin
- Tawa or griddle
Step-by-step instructions:
1. In a mixing bowl, add the whole wheat flour, chopped onions, coriander leaves, mint leaves, grated paneer, cumin seeds, red chili powder, and salt. Mix well.
2. Gradually add water and knead the dough until it becomes soft and pliable.
3. Divide the dough into equal-sized balls.
4. Take one ball of dough and roll it out into a circle using a rolling pin.
5. Apply a few drops of oil on the rolled-out dough.
6. Fold the dough in half and apply oil again.
7. Fold the dough in half again and apply oil.
8. Roll out the dough into a triangular shape.
9. Heat a tawa or griddle on medium heat.
10. Place the rolled-out triangular dough on the tawa and cook for a minute or until the bottom side is lightly browned.
11. Flip the paratha and cook the other side until it is lightly browned.
12. Apply a few drops of oil on both sides of the paratha and cook until it is crispy and golden brown.
13. Repeat the process with 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 per serving: 200
Fat: 6g
Carbohydrates: 30g
Protein: 8g
Substitutions for ingredients:
- Instead of paneer, you can use grated cheese or tofu.
- You can substitute coriander and mint leaves with any other herbs of your choice.
Variations:
- You can add chopped green chilies for a spicier version.
- You can add chopped vegetables like carrots, peas, or bell peppers for a more nutritious version.
Tips and tricks:
- Make sure to knead the dough well to get a soft and pliable texture.
- Apply oil generously while rolling out the dough to prevent it from sticking to the rolling pin.
- Cook the paratha on medium heat to ensure it is cooked evenly.
Storage instructions:
You can store the parathas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the parathas, heat them on a tawa or griddle until they are heated through.
Presentation ideas:
Serve the parathas hot with a side of raita or chutney.
Garnishes:
Garnish with chopped coriander leaves or grated paneer.
Pairings:
Lavangi paratha pairs well with any Indian curry or dal.
Suggested side dishes:
Serve with a side of raita, chutney, or pickle.
Troubleshooting advice:
- If the dough is too dry, add more water.
- If the paratha is sticking to the tawa, apply more oil.
Food safety advice:
Make sure to cook the paratha thoroughly to avoid any foodborne illnesses.
Food history:
Lavangi paratha is a popular Indian flatbread that originated in the state of Maharashtra.
Flavor profiles:
Lavangi paratha has a spicy and tangy flavor with a crispy texture.
Serving suggestions:
Serve the parathas hot with a side of raita or chutney.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian