Ingredients with Measurements:
- 2 cups whole wheat flour
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil
- 1/2 cup grated carrot
- 1/2 cup grated cabbage
- 1/2 cup grated beetroot
- 1/2 cup grated capsicum
- 1/2 cup grated onion
- 2 tablespoons chopped coriander leaves
- 1/2 cup water
Special Equipment Needed:
- Rolling pin
- Frying pan
- Spatula
Step-by-Step Instructions:
1. In a large bowl, mix together the flour, salt and oil.
2. Add the grated vegetables, coriander leaves and water and mix until it forms a dough.
3. Knead the dough for 5 minutes until it is smooth and pliable.
4. Divide the dough into 8 equal parts.
5. Take one part of the dough and roll it out into a circle about 5-6 inches in diameter.
6. Heat a frying pan over medium heat and place the paratha on it.
7. Cook for 1-2 minutes until the bottom is lightly browned.
8. Flip the paratha and cook the other side for 1-2 minutes until lightly browned.
9. Remove from the pan and serve hot.
Time:
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Temperature: Medium heat
Serving Size: 8 parathas
Nutritional Information:
Calories: 200
Fat: 5 g
Carbohydrates: 35 g
Protein: 5 g
Substitutions for Ingredients:
- Whole wheat flour can be substituted with all-purpose flour.
- Vegetable oil can be substituted with olive oil or melted butter.
- Grated vegetables can be substituted with finely chopped vegetables.
- Coriander leaves can be substituted with parsley or mint.
Variations:
- The parathas can be stuffed with a mixture of grated vegetables and spices.
- The parathas can be topped with grated cheese or butter.
Tips and Tricks:
- The dough should be kneaded well to ensure that the parathas are soft and pliable.
- The parathas should be cooked on medium heat to ensure that they are cooked evenly.
Storage Instructions:
The parathas can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
The parathas can be reheated in a pan or in the microwave.
Presentation Ideas:
The parathas can be served with a dollop of butter or yogurt and a side of pickles or chutney.
Garnishes:
The parathas can be garnished with chopped coriander leaves or grated cheese.
Pairings:
The parathas can be served with a side of curd or raita.
Suggested Side Dishes:
The parathas can be served with a side of dal, curry or chutney.
Troubleshooting Advice:
- If the parathas are not cooking evenly, reduce the heat and cook for a longer period of time.
- If the parathas are too dry, add a little more water to the dough.
Food Safety Advice:
- The parathas should be cooked thoroughly to ensure that they are safe to eat.
- The parathas should be stored in an airtight container in the refrigerator to prevent spoilage.
Food History:
Parathas are a type of flatbread that originated in India and are popular throughout South Asia. They are usually made with whole wheat flour and are served with a variety of accompaniments.
Flavor Profiles:
The parathas have a savory flavor with a hint of sweetness from the vegetables.
Serving Suggestions:
The parathas can be served as a snack or as a side dish with a meal.
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Region: Indian