Wheat Flour Parotta Recipe | Bindu Recipes | Eggless | கோதுமை பரோட்டா |...
WHOLE WHEAT PARATHA/PAROTTA
The whole wheat paratha flatbread
makes ingenious use of just four ingredients—flour, water, salt and ghee or
oil—along with a unique folding technique that adds layers,
texture, and flavor. It is also a lot of fun to make.
makes ingenious use of just four ingredients—flour, water, salt and ghee or
oil—along with a unique folding technique that adds layers,
texture, and flavor. It is also a lot of fun to make.
Whole wheat paratha is a great choice to go
with a saucy vegetable dish or a bean and lentil dal curry,
or both. The layered flatbread tears apart easily, so it can be used as a
spoon, which is how it’s done in India. The wonderful thing about this
flatbread is that each bite includes a taste of ghee.
with a saucy vegetable dish or a bean and lentil dal curry,
or both. The layered flatbread tears apart easily, so it can be used as a
spoon, which is how it’s done in India. The wonderful thing about this
flatbread is that each bite includes a taste of ghee.
INGREDIENTS
·
2 cups whole wheat flour
2 cups whole wheat flour
·
1/2 cup + 3 tablespoons warm water
1/2 cup + 3 tablespoons warm water
INSTRUCTIONS
- Place
flour, salt, and a tablespoon of
oil in a bowl. Use your fingers to rub the oil into the flour. Add
the water by sprinkling it over the flour. Use your fingers, or a wooden
spoon to combine it. After all the water is added, the flour will start
coming together into a dough. - Turn the
dough onto the counter and knead it for about five minutes, or until a
smooth, pliable dough forms. Cover with plastic wrap or a wet tea towel
and allow to rest for 1 hour or more. - When you
are ready to make the paratha, knead the dough again for a few minutes to warm
it up and soften it further. Roll dough into a log, and use a knife or
hand to divide the dough into 8 equal disk-shaped portions. Cover until
needed. - Prepare by
placing about half a cup of flour onto an 8 inch plate for dusting your
paratha. Keep the ghee or oil ready. - Take the
first portion of dough and press it between the palms of your hands into a
flat disk about 3 inches in diameter. Dust the disk on both sides into the
flour on the plate. Using a rolling pin, roll out the paratha to 6 inches
in diameter. - Fold the
disk into an accordion shape. Once you have stacked up the pleats one on
top of the other, spiral the dough into a cut-side-up Swiss roll (or like
a cat curls up into a spiral). Tuck the last section of the pleat (on the
outside edge of the roll) underneath the roll to seal it. - Next,
carefully flatten the pleated Swiss roll with the palm of your hand. Dust
it again in the flour (use quite a bit of flour to soak up any excess
ghee), and roll it out into a 6-inch disk. Now it is ready to cook. - Preheat
a tava or large skillet on medium heat for a few minutes and then add your
first paratha. - Cook on
the first side for about a minute, until bubbles begin to appear all over
the paratha. Brush with ghee, and flip the flatbread. Cook for 1-2 minutes.
Add ghee to the second side, and flip again. Continue to cook until
golden-brown spots appear on both sides. - Proceed
the same way with the remaining portions of the paratha dough. As you get
faster, you will be able to roll out a new paratha as the previous one is
cooking. - Place
the hot paratha on a plate, or in a dish, and cover it with a clean dish
towel. The dish towel keeps the paratha warm, but allows moisture to
escape so that it does not become soggy. - Serve
the Whole Wheat Layered Paratha with any Indian vegetable side, bean or lentil dal curry, and an optional condiment like Indian pickles, and/or raita.
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