Breakfast, Paratha/Flatbread
Sanika Khadilkar
Aloo Paratha
Aloo Paratha

Paratha/Flatbread

,

Sprouted Moong Paratha

,

Ingredients:

For the stuffing:

  • 1 cup sprouted moong beans
  • 1 potato boiled
  • 1 teaspoon ginger paste
  • 2 garlic cloves
  • 1-2 green chillies
  • 1½ teaspoon garam masala
  • 1½ teaspoon dry mango powder (amchur powder)
  • handful of cilantro
  • salt to taste

For the Outer layer:

  • 2 cups whole wheat flour + 1 cup flour for dusting
  • Water to knead the dough
  • Salt to taste
  • oil or butter

Method:

  1. Get a bowl and add whole wheat flour and salt. Add little water slowly to knead the dough. Devide them into 8-9 balls and keep it aside for 30 minutes.
  2. Add sprouted moong beans in a pressure cooker. Cover with enough water. Cook the beans upto 2 whistles. Get the cooked sprouts from the cooker and remove water completely.
  3. Add cilantro, garlic, ginger and green chillies in a blender, and blend them to a paste.
  4. Get a plate or bowl. Add cooked sprouts. Mash them roughly with masher. Mash a boiled potato and add it to the sprouts. Add the paste from above step. Add salt, garam masala and dry mango powder. Make 8 -9 round balls out of the mixture.
  5. On your kitchen board, sprinkle some dry flour. Roll one ball into a small circle. Add the stuffing ball in the center. Fold the edges ensuring the filling is not coming out.
  6. Roll out into paratha with the help of some flour. Heat Tava/griddle and place the paratha on it. Drizzle some oil or butter on the sides. Turn it over and cook from other side too.
  7. Serve it hot with ketchup or yogurt.
,

Lachha Paratha

,

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.