Ingredients with Measurements:
- 2 cups of wheat flour
- 1 cup of besan (gram flour)
- 1/2 cup of mihidana (boondi)
- 1/2 tsp of salt
- 1/2 tsp of red chili powder
- 1/2 tsp of turmeric powder
- 1/2 tsp of cumin powder
- 1/2 tsp of coriander powder
- 1/4 cup of oil
- Water as needed
Special equipment needed:
- Rolling pin
- Tawa or flat pan
Step-by-step instructions:
1. In a mixing bowl, add wheat flour, besan, mihidana, salt, red chili powder, turmeric powder, cumin powder, coriander powder, and oil. Mix well.
2. Gradually add water and knead the dough until it becomes smooth and elastic. Cover and let it rest for 15 minutes.
3. Divide the dough into equal portions and roll them into balls.
4. Dust the rolling surface with flour and roll out each ball into a thin circle.
5. Heat the tawa or flat pan on medium heat.
6. Place the rolled paratha on the tawa and cook for 1-2 minutes or until bubbles start to appear.
7. Flip the paratha and cook the other side for another 1-2 minutes.
8. Apply oil on both sides and cook until the paratha turns golden brown.
9. Repeat the process for the remaining dough balls.
- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4-5 parathas
Nutritional information:
- Calories: 250
- Fat: 10g
- Carbohydrates: 35g
- Protein: 7g
Substitutions for ingredients:
- Mihidana can be substituted with sev or boondi.
Variations:
- You can add chopped onions, green chilies, and coriander leaves to the dough for added flavor.
- You can also stuff the paratha with mashed potatoes or paneer.
Tips and tricks:
- Knead the dough well to get a soft and pliable paratha.
- Apply oil generously to get a crispy and flaky paratha.
- Serve hot with pickle or yogurt.
Storage instructions:
- Mihidana paratha can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Heat the paratha on a tawa or flat pan until it becomes warm.
Presentation ideas:
- Serve the paratha on a plate with a dollop of butter or ghee.
Garnishes:
- Garnish with chopped coriander leaves or grated cheese.
Pairings:
- Mihidana paratha pairs well with pickle, yogurt, or chutney.
Suggested side dishes:
- Serve with a side of dal or vegetable curry.
Troubleshooting advice:
- If the paratha is too dry, add more water to the dough.
- If the paratha is too sticky, add more flour to the dough.
Food safety advice:
- Make sure to cook the paratha thoroughly to avoid any foodborne illnesses.
Food history:
- Mihidana paratha is a popular dish in the state of Rajasthan, India.
Flavor profiles:
- Mihidana paratha has a spicy and tangy flavor.
Serving suggestions:
- Serve hot with a side of dal or vegetable curry.
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Region: Indian