Jun 2, 2009

* Mughlai Parathas *

4 cups whole-wheat flour
1-2 pinches of soda bi-carb
1 cup whisked curds
Salt to taste
Desi ghee or oil as required
For the gram flour batter:
1 cup gram flour
1/4 tsp ajwain, roasted
1/4 tsp kalonji
1/4 tsp red chilli powder
1 to 1 1/4 cup water
Salt to taste
For the filling:
2 tbsp oil
2 pinches shah-jeera
1 bay leaf
1-2 green chillies, finely chopped
1-2 tsp ginger paste
2 cups mixed finely grated vegetables (carrots, french beans, green peas, cauliflower, cabbag) (the vegetables can be processed in a food processor)
1 cup boiled and mashed potatoes
1/2 tsp amchoor powder
1/2 tsp coriander powder
1/2 tsp garam masala
1/2 tsp red chilli powder
1 tbsp finely chopped coriander leaves
Salt to taste

Sift the whole-wheat flour with the soda and salt. Knead to a medium-soft dough with the curds. Cover and keep aside for 3-4 hours.
Mix the ingrediants for the besan batter. Divide into 20 portions and keep aside.
Heat the oil, add the shah-jeera and bay leaf. When the shah-jeera crackles, add the green chillies and ginger and stir-fry. Add the grated vegetables and stir.
Cover and cook on low heat for about 5-6 minutes. Add the potato, masala powders, coriander and salt. Stir-fry for 1-2 minutes and remove from heat. Remove the bay-leaf. Divide into 20 portions.
Heat a heavy non-stick skillet. Divide the dough into 20 portions. Roll out one portion into a thin roti, on an oiled rolling board. Put the roti on the tava. Spread one portion of the filling on the roti. Carefully cover the filling with one portion of the besan batter.
When the roti is cooked on the first side, gently turn the roti over. Fry on medium heat using ghee or oil as required, till done.
Similarly make all the parathas. Serve immediately with a green leafy vegetable and raita.

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