Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/4 cup vegetable oil
- 1/2 cup warm water
- 2 tablespoons ghee
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon coriander powder
- 1/2 teaspoon fennel powder
- 1/2 teaspoon black pepper powder
- 1/2 teaspoon asafoetida
- 1/2 teaspoon dry mango powder
- 1/4 cup finely chopped onions
- 1/4 cup finely chopped tomatoes
- 1/4 cup finely chopped green bell peppers
- 2 tablespoons finely chopped cilantro
- 2 tablespoons finely chopped mint leaves
- 2 tablespoons finely chopped ginger
- 2 tablespoons finely chopped garlic
- 2 tablespoons finely chopped green chilies
- 2 tablespoons oil
- Salt to taste
Special equipment needed:
- Rolling pin
- Frying pan
- Spatula
Step-by-step instructions:
1. In a large bowl, combine the flour, salt and oil. Gradually add the warm water and knead into a soft dough. Cover the dough with a damp cloth and let it rest for 30 minutes.
2. Divide the dough into 8 equal parts and roll each part into a thin circle.
3. Heat the ghee in a frying pan over medium heat. Add the cumin seeds, mustard seeds, turmeric powder, red chili powder, garam masala, coriander powder, fennel powder, black pepper powder, asafoetida and dry mango powder. Fry for a few seconds.
4. Add the onions, tomatoes, bell peppers, cilantro, mint leaves, ginger, garlic, green chilies and salt. Fry for a few minutes.
5. Add 2 tablespoons of oil and fry for a few more minutes.
6. Take the parotta dough and spread the filling evenly over it. Roll the parotta into a cylinder.
7. Heat a tawa or griddle over medium heat. Place the parotta on the tawa and cook for a few minutes on each side until golden brown.
Time:
Preparation Time: 45 minutes
Cooking time: 10 minutes
Temperature: Medium heat
Serving Size: 8 servings
Nutritional Information:
Calories: 200
Fat: 10 g
Carbohydrates: 25 g
Protein: 5 g
Substitutions for Ingredients
- All-purpose flour can be substituted with whole wheat flour.
- Vegetable oil can be substituted with olive oil.
- Ghee can be substituted with butter.
Variations:
- The filling can be varied according to preference.
- The parotta can be cooked in an oven at 375°F for 10 minutes.
Tips and tricks:
- The dough should be kneaded until it is soft and pliable.
- The parotta should be cooked on medium heat to ensure that it is cooked through.
Storage instructions:
The parotta can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
The parotta can be reheated in a pan over medium heat for a few minutes.
Presentation ideas:
The parotta can be served with a side of raita or chutney.
Garnishes:
The parotta can be garnished with chopped cilantro or mint leaves.
Pairings:
The parotta can be served with a side of curries or dals.
Suggested side dishes:
The parotta can be served with a side of raita, chutney, curries or dals.
Troubleshooting advice:
- If the parotta is not cooked through, cook it on low heat for a few more minutes.
- If the parotta is too dry, add a few drops of water and cook for a few more minutes.
Food safety advice:
- The parotta should be cooked thoroughly to ensure that it is safe to eat.
- The parotta should be stored in an airtight container in the refrigerator.
Food history:
Parotta is a popular Indian flatbread that is believed to have originated in the southern part of India. It is typically served with curries and dals.
Flavor profiles:
The parotta has a savory flavor with hints of spices.
Serving suggestions:
The parotta can be served as a snack or as a side dish with curries or dals.
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Region: Indian