Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 tablespoons vegetable oil
- 1/2 cup warm water
- 2 tablespoons ghee
- 1 large onion, finely chopped
Special Equipment Needed:
- Rolling pin
- Frying pan
- Large bowl
Step-by-Step Instructions:
1. In a large bowl, mix together the flour, salt, and sugar.
2. Add the vegetable oil and mix until the ingredients are well combined.
3. Slowly add the warm water and knead the dough until it is soft and pliable.
4. Cover the dough with a damp cloth and let it rest for 30 minutes.
5. Divide the dough into 8 equal portions.
6. Take one portion of the dough and roll it out into a thin circle.
7. Heat the ghee in a frying pan over medium heat.
8. Add the chopped onion and fry until it is golden brown.
9. Place the rolled-out dough in the pan and fry until it is golden brown.
10. Flip the parotta and fry on the other side until it is golden brown.
11. Remove the parotta from the pan and serve hot.
Time:
Preparation Time: 45 minutes
Cooking Time: 10 minutes
Temperature: Medium heat
Serving Size: 8
Nutritional Information:
Calories: 200
Fat: 8g
Carbohydrates: 28g
Protein: 4g
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 parotta can be served with a variety of curries and chutneys.
- The parotta can be stuffed with a variety of fillings such as mashed potatoes, paneer, or vegetables.
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 until it is hot.
Presentation Ideas:
The parotta can be served with a variety of curries and chutneys.
Garnishes:
The parotta can be garnished with chopped cilantro, chopped onions, and a squeeze of lemon juice.
Pairings:
The parotta can be served with a variety of curries and chutneys.
Suggested Side Dishes:
The parotta can be served with a variety of side dishes such as raita, pickles, and papadums.
Troubleshooting Advice:
- If the parotta is not cooked through, cook it for a few minutes longer.
- If the parotta is too dry, add a few drops of water to the pan.
Food Safety Advice:
- The parotta should be cooked on medium heat to ensure that it is cooked through.
- The parotta should be stored in an airtight container in the refrigerator.
Food History:
Onion parotta is a popular Indian dish that is believed to have originated in the southern part of India. It is a popular street food that is enjoyed by people of all ages.
Flavor Profiles:
Onion parotta has a savory flavor with a hint of sweetness from the onions.
Serving Suggestions:
Onion parotta can be served as a snack or as a main course with a variety of curries and chutneys.
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Region: Indian