Parathas are wholesome, filling and can be made with a variety of stuffings. With the kids at home these days, it is time to treat them to such a leisurely breakfast. This is another variety of paratha that I made yesterday. Also made a cooling aam-panna to go with it.
Read on -
Preparation Time - 10-15 mins
Ingredients -
Preparation - Dry roast the cumin, carom seeds and red chili till the seeds start to pop. Grind into a fine powder.
Take the flour in a plate. Add the chopped onion, mint leaves, green chilli, 1/3 tsp of the roasted masala powder and salt. Mix well. Add buttermilk/yogurt little by little to get a stiff dough. Cover with moist cloth and keep aside for 15 mins.
Make 4-5 balls out of the dough. Roll out the balls into parathas/circles.
Cooking- Heat a non-stick tawa. Put one paratha, add little ghee/oil and cook for 1-2 minutes. Flip and add some more oil/ghee. Cook till done.
Note -Serve hot with some cooling aam panna / lassi or shikanji. ( Kneading with buttermilk/yogurt ensures soft parathas even when cooked/fried with very less oil. )
Read on -
Preparation Time - 10-15 mins
Ingredients -
- Whole wheat flour ( 1 1/2 cups)
- onion ( 1 small, chopped )
- mint leaves ( 3 tbs, finely chopped )
- cumin seeds ( 2 tsp )
- ajwain(carom) seeds ( 1 tsp )
- dry chilli ( 1 no )
- crushed green chili (optional)
- salt to taste
- oil/ghee for frying paratha ( 2 tsp )
- buttermilk/yogurt for kneading the dough
Preparation - Dry roast the cumin, carom seeds and red chili till the seeds start to pop. Grind into a fine powder.
Take the flour in a plate. Add the chopped onion, mint leaves, green chilli, 1/3 tsp of the roasted masala powder and salt. Mix well. Add buttermilk/yogurt little by little to get a stiff dough. Cover with moist cloth and keep aside for 15 mins.
Make 4-5 balls out of the dough. Roll out the balls into parathas/circles.
Cooking- Heat a non-stick tawa. Put one paratha, add little ghee/oil and cook for 1-2 minutes. Flip and add some more oil/ghee. Cook till done.
Repeat for the other parathas as well.
Note -Serve hot with some cooling aam panna / lassi or shikanji. ( Kneading with buttermilk/yogurt ensures soft parathas even when cooked/fried with very less oil. )
