This is a Text Recipe, not a Video. Due to commitments on home front and paucity of time it is becoming difficult to make videos of all known recipes. If I have to make a video only before I’m to share these recipes, it is likely to take considerable time. Meanwhile there is also an urge to share these recipes for the benefit of my viewers. These recipes are prepared, perfected and tasted at home. Hence they too carry the same commitment and conviction as in videos, while I share them with you. As and when these text recipes are converted into videos, the above photograph would be replaced with its video. Enjoy!!!
- Wheat Flour – 3/4Cup (135gms)
- Carom Seeds (Ajwain) – 1/8tsp
- Red Chili Flakes – 1/2tsp
- Salt – To Taste (1/4tsp)
- Turmeric Powder – 1/8tsp
- Dried Mango Powder (Amchur) – 1/8tsp
- Chopped Coriander Leaves – 1Tbsp
- Water – To Knead Dough (85gms….1/3Cup + 1tsp)
- Pigeon Peas (Arhar Dal) – 1/3Cup (70gms)
- Water To Cook Dal – 1/3Cup + 1/2Of 1/3Cup (100gms)
- Green Chilies – 7 (Spicy Variety)
- Ginger – Small Piece
- Cumin Seeds – 1/2tsp
- Oil – 1/2Tbsp
- Asafetida – 1/2Of 1/8tsp
- Chopped Coriander Leaves – 1Tbsp
- Salt – To Taste (1/2tsp)
Take a mixing bowl and add wheat flour, carom seeds, red chili flakes, salt, turmeric powder, dried mango powder and chopped coriander leaves and mix well. Add water little by little and mix to a soft dough. Place the dough in a bowl and cover with lid and let it rest. Meanwhile prepare stuffing.
Take pigeon peas into a bowl and add water and wash well. Add measured water and place the bowl in a pressure cooker and cook on high flame. After first whistle, cook the dal on low flame for 10 minutes. Switch off the flame and allow the pressure cooker to cool. Remove dal bowl from pressure cooker and observe that dal is JUST cooked ---- as we have added just sufficient water to cook dal dal would not turn mushy. Mash the dal while it is still hot using the back of a ladle.
Wash and finely chop green chilies. Wash and finely grate ginger using a zester.
Heat a pan and add oil and heat oil. When oil is hot add cumin seeds and asafetida and fry well. Then add chopped green chilies and grated ginger and fry well till chilies turn crisp. Then add chopped coriander leaves and mix. Now add cooked dal and salt and stir fry for a minute. Take the prepared stuffing into a plate and cool well.
Knead the dough and divide into equal portions. Also make equal portions of stuffing.
Heat a flat iron griddle on medium flame.
Take a dough ball and using some dry flour shape into a small cup. Place a portion of stuffing in the centre of the dough cup and press lightly. Rotate the dough ball in left hand with right hand fingers to expand. Repeat the process of expanding the dough cup and pressing the stuffing inside till we see that stuffing is sealed with dough properly. Now carefully flatten the ball and keep it in a plate and cover with a lid so that it would retain the moisture and does not get dried up. Repeat the process of stuffing the dal portion in each dough ball and prepare all the dough balls.
Take a prepared dough ball and coat with dry flour from all sides and start rolling using a rolling pin. Lift the rolled disk with fingers in between and using dry flour to make the disk roll easily roll paratha as thin as possible. Now carefully lift the rolled paratha with fingers and place it on the hot griddle and roast. When tiny bubbles appear on the surface flip the parathausing a flat ladle and cook on the other side too. Now smear some oil on the top surface and flip the paratha. Smear oil on the other surface too and fry the paratha turning so that it would not burn. Once the paratha is well fried there would be brown spots on either surface. Now take the paratha from the iron griddle and place it in a plate. Repeat the process of rolling the paratha and frying them. Serve hot stuffed dal parathas with plain raita.
Points To Observe:
Prepare the dough and rest it for at least 15 minutes.
Add dried mango powder to dough mixture instead of stuffing mixture so that flavor gets evenly spread and tastes better while eating.
Here I have used fresh dal to make stuffing but one can even use leftover dal and make stuffing. Make sure that dal is fried well till all moisture is evaporated and it forms into a lump.
Stuff the dough balls with stuffing as mentioned above so that stuffing is evenly covered with dough. Another method which is a general method is to roll the dough ball to a puri size and then stuff with stuffing and bring edges together and pinch and remove the excess dough---when stuffing is stuffed using this method and rolled at times stuffing spreads to one part of paratha and the other part just gets rolled with the dough. Whereas with the above mentioned method stuffing gets evenly spread throughout the paratha while rolling the dough.
While frying parathas take care and reduce and increase flame accordingly. It is ideal to cook parathas on medium flame but keep an eye and take care not to burn the parathas.
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