Ingredients with Measurements:
- 2 cups whole wheat flour
- 1/2 cup sugoli (dried bottle gourd) powder
- 1/2 tsp salt
- 1/2 tsp red chili powder
- 1/2 tsp cumin powder
- 1/4 tsp turmeric powder
- 1/4 cup chopped coriander leaves
- 2 tbsp oil
- Water as needed
Special equipment needed:
- Rolling pin
- Tawa or griddle
Step-by-step instructions:
1. In a mixing bowl, combine the whole wheat flour, sugoli powder, salt, red chili powder, cumin powder, turmeric powder, and chopped coriander leaves.
2. Add oil and mix well.
3. Slowly add water and knead the dough until it becomes smooth and pliable.
4. Cover the dough and let it rest for 10-15 minutes.
5. Divide the dough into equal-sized balls.
6. Take one ball and roll it into a small circle.
7. Fold the circle in half and then fold it again to form a triangle.
8. Roll the triangle into a paratha.
9. Heat a tawa or griddle over medium-high heat.
10. Place the paratha on the tawa and cook until brown spots appear on one side.
11. Flip the paratha and cook until brown spots appear on the other side.
12. Repeat with the remaining dough balls.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 200
Total fat: 6g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 300mg
Total carbohydrates: 32g
Dietary fiber: 6g
Sugar: 1g
Protein: 7g
Substitutions for ingredients:
- Sugoli powder can be substituted with any other vegetable powder such as beetroot powder or carrot powder.
- Coriander leaves can be substituted with mint leaves or parsley.
Variations:
- Add grated cheese or paneer to the dough for a cheesy paratha.
- Add chopped onions or green chilies to the dough for a spicy paratha.
Tips and tricks:
- Use warm water to knead the dough for a softer paratha.
- Brush the paratha with ghee or butter for a richer flavor.
- Serve the paratha hot with yogurt or pickle.
Storage instructions:
Store the parathas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the parathas on a tawa or griddle 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 the parathas with a sprinkle of chaat masala or garam masala.
Pairings:
Serve the parathas with aloo gobi, chana masala, or any other Indian curry.
Suggested side dishes:
Serve the parathas with raita, salad, or any other Indian side dish.
Troubleshooting advice:
- If the dough is too dry, add more water.
- If the paratha is too hard, knead the dough for longer and roll it thinner.
Food safety advice:
- Wash your hands before handling food.
- Use clean utensils and surfaces.
Food history:
Paratha is a popular Indian flatbread that originated in the Indian subcontinent.
Flavor profiles:
The sugoli paratha has a nutty and earthy flavor with a hint of spice.
Serving suggestions:
Serve the sugoli paratha for breakfast, lunch, or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian