Ingredients with Measurements:
- 2 cups of whole wheat flour
- 1/2 teaspoon of salt
- 1/2 teaspoon of sugar
- 1/2 teaspoon of cumin powder
- 1/2 teaspoon of coriander powder
- 1/2 teaspoon of red chili powder
- 1/2 cup of water
- 2 tablespoons of oil
- 1 cup of santol pulp
- 1/2 teaspoon of salt
- 1/2 teaspoon of cumin powder
- 1/2 teaspoon of coriander powder
- 1/2 teaspoon of red chili powder
- 1/2 teaspoon of garam masala
- 2 tablespoons of oil
Special equipment needed:
- Rolling pin
- Griddle or non-stick pan
Step-by-step instructions:
1. In a mixing bowl, combine the whole wheat flour, salt, sugar, cumin powder, coriander powder, and red chili powder. Mix well.
2. Add water and oil to the mixing bowl and knead the dough until it becomes smooth and elastic. Cover the dough and let it rest for 30 minutes.
3. In another mixing bowl, combine the santol pulp, salt, cumin powder, coriander powder, red chili powder, garam masala, and oil. Mix well.
4. Divide the dough into equal portions and roll them into small balls.
5. Take a ball of dough and roll it into a small circle. Place a spoonful of the santol mixture in the center of the circle.
6. Bring the edges of the circle together to cover the santol mixture and pinch them together to seal the stuffing inside.
7. Roll the stuffed dough ball into a thin circle using a rolling pin.
8. Heat a griddle or non-stick pan over medium heat. Place the rolled paratha on the griddle and cook until golden brown on both sides.
9. Repeat the process with the remaining dough balls and santol mixture.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
Makes 6 parathas
Nutritional information:
Calories: 250
Fat: 10g
Carbohydrates: 35g
Protein: 5g
Substitutions for ingredients:
- All-purpose flour can be used instead of whole wheat flour.
- Any other fruit pulp can be used instead of santol pulp.
Variations:
- Add chopped onions and green chilies to the santol mixture for a spicier version.
- Add grated cheese to the santol mixture for a cheesy twist.
Tips and tricks:
- Knead the dough well to make it soft and pliable.
- Roll the parathas evenly to ensure even cooking.
- Brush the parathas with butter or ghee for a richer flavor.
Storage instructions:
Store the parathas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the parathas in a microwave or on a griddle until warm.
Presentation ideas:
Serve the parathas on a plate with a side of yogurt or chutney.
Garnishes:
Garnish the parathas with chopped cilantro or mint leaves.
Pairings:
Pair the parathas with a spicy curry or dal.
Suggested side dishes:
Serve the parathas with a side of raita or salad.
Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the parathas are too tough, knead the dough for longer.
Food safety advice:
Ensure that the santol pulp is fresh and free from any contaminants.
Food history:
Parathas are a popular Indian flatbread that originated in the Punjab region.
Flavor profiles:
The santol pulp adds a sweet and tangy flavor to the parathas, while the spices add a savory and spicy kick.
Serving suggestions:
Serve the parathas hot with a side of your favorite curry or dal.
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Region: Indian