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Sunday, August 18, 2013

Chenna paratha

This is a quick paratha recipe. I had some leftover chenna in the fridge after preparing a lip-smacking 'Chenna Tarkari' for lunch. So when dinner plans were dropped at the last moment due to an unusually heavy downpour, I decided to turn it into these delicious and wholesome parathas. And i have been hooked to them ever since. Unlike other stuffed paratha recipes, this does not require boiling, peeling, mincing, chopping or grating.















Preparation Time - 15 mins

Ingredients - Whole wheat flour ( 1 1/2 cups), chenna ( 2/3 cup ), onion ( 1 small, chopped ), coriander leaves ( 1 tbs, chopped ), cumin powder ( 1/5 tsp ), red chilli powder ( 1/5 tsp ), green chilli ( 1 no, finely chopped (optional)), salt to taste, oil/ghee ( 2 tsp ), warm ghee ( 1/2 tsp ).

Preparation - Take the flour in a plate. Rub in the warm ghee. Sprinkle salt. Make a small well at the centre and add water. Mix throughly and knead into a soft dough. Keep aside for 10 mins.

Take the chenna in a mixing bowl. Add the chopped onion, green chilli, cumin powder, red chilli powder, coriander and salt. Mix well.

















Make four balls out of the dough. Roll out the balls into rotis. Divide the chenna mixture into two portions. Spread over two of the rotis.

















Cover with the remaining two rotis. Seal the sides.

Cooking- Heat a tawa. Put one paratha and cook on one side for 1 minute. Flip and add oil/ghee. Cook till done.

Repeat for the other paratha.

Note - These parathas taste equally delicious without adding onions. On the day of Osa/Vrat I make them without the onions and just add a rock salt instead of normal salt.

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