(Haldi powder), asafoetida, cumin seeds, corriander 1. Take a lump of dough as per introduction 2. Roll spread oil on the chapatti. 3. Sprinkle some filling over it. 4. Tightly roll into a swiss roll. 5. Form an overlapping spiral. 6. Press and re roll to full size. 7. Shallow fry and serve hot with curds and pickle.
(2)
Cauliflower Parathas
Ingredients:
1 recipe paratha dough (refer introduction 1 cup grated cauliflower) 1 cup grated Gobhi (cabbage) 1/2 tsp. Adrak (ginger) grated 6 green chillies crushed 1 tbsp. Dhaniya leaves chopped 1/2 tsp. garam masala 2 tbsp. corn flour or maida (plain flour) salt to taste oil to shallow fry
Method:
1. Sprinkle some salt over grated cauliflower and Gobhi (cabbage). 2. After 5 minutes, press and remove all excess water. 3. Add all other ingredients and mix well, except oil. 4. Roll one lump of dough (refer introduction) place a tbsp. of mixture. 5. Roll paratha as shown in introduction. 6. Shallow fry as shown in introduction. 7. Serve hot with chilli Lasan (garlic) sauce or Imli chutney.
(3)
Bhakri
Ingredients:
2-cup wheat flour coarse like rawa (cream of wheat) 1-tsp. red chili powder 4 tbsp. Ghee 1-tsp sugar 4 tsp yogurt 1-tsp. turmeric powder Dried leafy fenugreek (methi) Salt
Preparation:
Shift the flour. Add 4 tbsp, ghee, turmeric powder, salt, sugar and
chopped dry leafy methi. Mix with yogurt and knead the dough with
water. Cover and leave for ½ hour. Knead the dough again. Make small balls. Roll each ball like a pancake
with ½ an inch thickness. Roast on griddle until red on both sides.
Roast bakharis on low heat only. Apply ghee and serve.
(4)
Stuff Paratha
Ingredients:
2-cup wheat flour or all-purpose flour ½ cup fresh cream 1tsp. Ghee Salt Oil or ghee For the Filling: 400 grams green peas Salt 1-tbsp. green chili paste 1-tbsp. Lemon juice 1-tsp. sugar asafetida 1-cup grated coconut ½ cup coriander leaves.
Preparation:
Shift the flour. Add warm ghee fresh cream, yogurt, salt and
cold water and knead into soft dough. Cover and keep in refrigerator
for 1 hour. Knead again and divide into equal balls. Boil peas. Smash them and add salt, asafetida, sugar, lemon juice,
grated coconut and chopped coriander leaves. Take a dough ball flatten between palms. Over it, place a tsp. full
of the filling mixture, close and form into a ball. Prepare all the balls
with the stuffing. Roll out each ball like a pancake to ½ inch thickness.
