Breakfast, Paratha/Flatbread
Sanika Khadilkar
Aloo Paratha
Aloo Paratha

Breakfast

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Lachha Paratha

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Ingredients

  • 2 cups whole wheat flour + 1 cup of flour for dusting
  • 2 tablespoon of oil + ¼ cup of oil for the layers
  • Water to knead the dough
  • Salt to taste

Method

  1. Get a bowl and add the flour, salt, and 2 tablespoons of oil. Use water to make a smooth dough. It should not be too soft and too stiff. Keep it covered and keep aside for 20 minutes.
  2. Divide the dough into 8-9 balls. Roll into a big circle with the roller pin.
  3. Apply oil on to the circle evenly. Then dip it into the flour or sprinkle the flour evenly on the oil layer.
  4. start folding the paratha just as you fold a paer fan. After you are finished with folding, you can see the layers. Hold the ends of the roll and start pulling slightly.
  5. Now roll the dough like a swiss roll or pinwheel. Press the circle with your hands and start rolling again. Use very little flour to roll.
  6. Heat tava/griddle and place the paratha on it. When it starts changing its color, or if the bubbles appear, flip the paratha and cook on the other side.
  7. Apply some oil or butter on top. Serve immediately.

Easy Onion Uttapam

Ingredients:

  • 1 cup urad dal
  • 2.5 cups fine semolina (rava)
  • 2 large Onions, finely chopped
  • Oil
  • Salt to taste

Method:

  1. Wash urad dal thoroughly and soak it in water for 5-6 hours. Grind it in a grinder to fine paste. Then add semolina and grind it again.
  2. Take out the batter in a bowl and keep it aside for 8-10 hours (or overnight) for fermentation.
  3. Add 2 table spoons oil and salt to the batter.
  4. Mix the batter well and check for consistency (since due to semolina the batter becomes thick). Add some water if necessary.
  5. Heat non-stick tawa or griddle over medium flame. Pour a ladle full of batter and spread it into the circle with the help of ladle.
  6. Sprinkle the chopped onions covering the top. Drizzle some oil around the edge.
  7. Cook until the bottom side turns light brown. Flip it gently and cook another side over medium flame.
  8. Transfer it to a plate. Serve hot with chutney and sambhar.