Ingredients with Measurements:
- 2 cups whole wheat flour
- 1/2 cup gram flour (besan)
- 1/2 cup finely chopped radish leaves (raai)
- 1/2 tsp carom seeds (ajwain)
- 1/2 tsp red chili powder
- 1/2 tsp turmeric powder
- 1/2 tsp salt
- 1/4 cup water
- 2 tbsp oil
Special equipment needed:
- Rolling pin
- Tawa or griddle
Step-by-step instructions:
1. In a mixing bowl, add whole wheat flour, gram flour, carom seeds, red chili powder, turmeric powder, and salt. Mix well.
2. Add finely chopped radish leaves and mix again.
3. Add water and knead the dough until it becomes smooth and pliable.
4. Add oil and knead again for a minute.
5. Cover the dough and let it rest for 10-15 minutes.
6. Divide the dough into equal-sized balls.
7. Roll each ball into a thin circle using a rolling pin.
8. Heat a tawa or griddle over medium heat.
9. Place the rolled paratha on the tawa and cook for 30 seconds.
10. Flip the paratha and cook for another 30 seconds.
11. Apply oil on both sides and cook until golden brown spots appear on both sides.
12. Repeat the process for the remaining dough balls.
13. Serve hot with pickle, curd, or any curry of your choice.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
Makes 8-10 parathas
Nutritional information:
Calories: 150 kcal
Carbohydrates: 20 g
Protein: 5 g
Fat: 6 g
Sodium: 200 mg
Fiber: 4 g
Substitutions for ingredients:
- Radish leaves can be substituted with spinach or fenugreek leaves.
- Gram flour can be substituted with chickpea flour or all-purpose flour.
Variations:
- Add grated radish or grated carrot to the dough for a different flavor.
- Add chopped green chilies or ginger for a spicy kick.
Tips and tricks:
- Knead the dough well to make soft and fluffy parathas.
- Use a non-stick tawa or griddle to avoid sticking.
- Apply oil generously to get crispy and flaky parathas.
Storage instructions:
Raai parathas can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the parathas on a tawa or griddle until warm.
Presentation ideas:
Serve the parathas on a plate with a dollop of butter or ghee on top.
Garnishes:
Garnish with chopped coriander leaves or grated cheese.
Pairings:
Raai parathas go well with any curry, pickle, or chutney.
Suggested side dishes:
Serve with raita, salad, or any vegetable dish.
Troubleshooting advice:
- If the dough is too dry, add more water.
- If the parathas are too hard, knead the dough again with a little oil.
Food safety advice:
- Make sure to wash the radish leaves thoroughly before using them.
- Store the parathas in a clean and dry container.
Food history:
Raai paratha is a popular North Indian dish that originated in Punjab.
Flavor profiles:
Raai paratha has a mild and earthy flavor with a hint of spiciness.
Serving suggestions:
Serve hot with a cup of tea or coffee.
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Region: Indian