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BY JAYOTI GUPTA
BY JAYOTI GUPTA

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NGREDIENTS FOR STUFFING: Sattu (dry roasted Bengal gram or chana dal powder) 1 ½ cup, garlic cloves 5-6 (finely chopped), ½ teaspoon asafoetida (hing), 2 medium size onions (finely chopped), ginger 1 inch long (grated), green chillies 3-4, coriander leaves 1 small bunch, lemon juice 2-3 teaspoon, 1 teaspoon ajwain, 1 teaspoon amchur powder, mustard oil 2-3 tablespoon, and salt according to taste.

FOR DOUGH: Wheat flour (atta) 2 cups, oil 2 tablespoon, salt ¼ teaspoon, ajwain ½ teaspoon, and water.

STEPS:

Make a dough with atta, salt, ajwain, oil, and water. Keep it aside for a while.

Mix all the other ingredients thoroughly in a big bowl. If the mixture appears dry, add one or two more spoonful of oil. Keep this aside.

Make medium size balls from the dough and stuff the mixture into them. Seal the balls without cracks. Sprinkle a little flour on the roller and roll the stuffed balls into parathas.

Now, heat up a flat pan or tawa and cook the parathas by sprinkling oil or ghee over them. When the parathas are cooked on both sides, remove from the tawa.

Serve the mouth-watering parathas hot with mango pickle or vegetables.

(Originally from Namsai, Arunachal Pradesh, Jayoti Gupta now lives in Bangalore. She teaches history at a private college. Click here to read all her previous recipes.)

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