Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup milk
- 1/2 cup water
- 1/4 cup vegetable oil
- 1 tsp salt
- 1 tsp sugar
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp cumin powder
- 1/4 tsp coriander powder
- 1/4 tsp turmeric powder
- 1/4 tsp red chili powder
- 2 tbsp chopped fresh coriander leaves
- 1 small onion, finely chopped
- 1 green chili, finely chopped
Special Equipment Needed:
- Rolling pin
- Griddle or non-stick pan
Step-by-Step Instructions:
1. In a large mixing bowl, combine the all-purpose flour, whole wheat flour, salt, sugar, baking powder, baking soda, cumin powder, coriander powder, turmeric powder, and red chili powder.
2. Add the chopped onion, green chili, and fresh coriander leaves to the bowl and mix well.
3. Add the vegetable oil to the bowl and mix until the flour mixture becomes crumbly.
4. Slowly add the milk and water to the bowl, mixing until a soft dough forms.
5. Knead the dough for 5-7 minutes until it becomes smooth and elastic.
6. Cover the dough with a damp cloth and let it rest for 30 minutes.
7. Divide the dough into 8 equal portions and roll each portion into a ball.
8. On a floured surface, roll out each ball of dough into a thin circle.
9. Heat a griddle or non-stick pan over medium heat.
10. Place the rolled-out dough onto the hot griddle or pan and cook for 1-2 minutes on each side until golden brown.
11. Brush each paratha with a little oil or butter and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
8 parathas
Nutritional information:
Calories per serving: 180
Total fat: 7g
Saturated fat: 1g
Cholesterol: 2mg
Sodium: 300mg
Total carbohydrates: 25g
Dietary fiber: 2g
Sugar: 2g
Protein: 4g
Substitutions for ingredients:
- Whole wheat flour can be substituted with all-purpose flour.
- Fresh coriander leaves can be substituted with dried coriander leaves.
- Green chili can be substituted with red chili flakes.
Variations:
- Add grated cheese to the dough for a cheesy twist.
- Add chopped spinach to the dough for a healthier option.
- Add minced meat to the filling for a meaty paratha.
Tips and Tricks:
- Knead the dough well to ensure a soft and pliable texture.
- Roll out the parathas thinly to ensure even cooking.
- Brush the parathas with oil or butter to prevent them from drying out.
Storage Instructions:
Store the parathas in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the parathas in a toaster or on a hot griddle for 1-2 minutes on each side.
Presentation Ideas:
Serve the parathas on a platter with a side of chutney or yogurt.
Garnishes:
Garnish the parathas with chopped fresh coriander leaves.
Pairings:
Serve the parathas with a side of curry or dal.
Suggested Side Dishes:
- Cucumber raita
- Tomato chutney
- Mango pickle
Troubleshooting Advice:
- If the dough is too dry, add a little more water.
- If the dough is too sticky, add a little more flour.
Food Safety Advice:
- Wash your hands before handling the dough.
- Use clean utensils and surfaces when preparing the dough.
Food History:
Qoiri Paratha is a popular flatbread in the Indian subcontinent, particularly in the Punjab region.
Flavor Profiles:
Qoiri Paratha has a savory and slightly spicy flavor, with hints of cumin and coriander.
Serving Suggestions:
Serve Qoiri Paratha as a breakfast or lunch option, or as a snack.
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Region: Indian