Ingredients with Measurements:
- 2 cups whole wheat flour
- 1/2 cup gram flour
- 1/2 cup saunth (tamarind) chutney
- 1/4 cup chopped coriander leaves
- 1/4 cup chopped mint leaves
- 1/4 cup chopped onion
- 1 tsp red chili powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- Salt to taste
- Water as required
- Oil for cooking
Special Equipment Needed:
- Rolling pin
- Tawa or griddle
Step-by-Step Instructions:
1. In a mixing bowl, add whole wheat flour, gram flour, red chili powder, cumin powder, coriander powder, and salt. Mix well.
2. Add saunth chutney, chopped coriander leaves, mint leaves, and onion. Mix well.
3. Gradually add water and knead the dough until it becomes soft and pliable.
4. Divide the dough into equal-sized balls.
5. Dust the rolling board with flour and roll out each ball into a round shape.
6. Heat a tawa or griddle over medium heat.
7. Place the rolled-out paratha on the tawa and cook for 1-2 minutes.
8. Flip the paratha and cook the other side for 1-2 minutes.
9. Apply oil on both sides of the paratha and cook until it turns golden brown.
10. Repeat the process with the remaining dough balls.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
This recipe makes 8-10 parathas.
Nutritional information:
Calories: 180
Fat: 5g
Carbohydrates: 28g
Protein: 6g
Substitutions for ingredients:
- Gram flour can be substituted with all-purpose flour.
- Saunth chutney can be substituted with any other sweet and tangy chutney.
Variations:
- Add grated paneer or mashed potatoes to the dough for a more filling paratha.
- Add chopped green chilies for a spicier version.
Tips and Tricks:
- Knead the dough well for a soft and fluffy paratha.
- Apply oil generously for a crispy and flaky paratha.
- Serve hot with yogurt or pickle.
Storage Instructions:
Store the parathas in an airtight container in the refrigerator for up to 2 days.
Reheating Instructions:
Reheat the parathas on a tawa or in a microwave until heated through.
Presentation Ideas:
Serve the parathas on a plate with a dollop of yogurt and a sprinkle of chopped coriander leaves.
Garnishes:
Garnish with chopped coriander leaves or grated cheese.
Pairings:
Serve with yogurt, pickle, or any other side dish of your choice.
Suggested Side Dishes:
- Aloo Gobi
- Chana Masala
- Baingan Bharta
Troubleshooting Advice:
- If the dough is too dry, add more water.
- If the paratha is sticking to the rolling board, dust with more flour.
Food Safety Advice:
- Wash your hands before handling food.
- Use fresh ingredients.
Food History:
Saunth Ka Paratha is a popular North Indian dish that originated in the Punjab region.
Flavor Profiles:
Sweet, tangy, and spicy.
Serving Suggestions:
Serve hot with yogurt or pickle.
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Region: Indian