So what do you do when both you and your better half wake up at 3am? Well, it is gonna be a nice and sunny day so we decided to go for a trek at Shakespeare Regional Park. The gates open at 7am so since I a little time on my hands, I decided to make these quickie parathas to take with us as trek grub.
Preparation time : 10-15 minutes
Cooking time : 4-5 minutes for each paratha
Ingredients (makes 6 parathas) :
Preparation time : 10-15 minutes
Cooking time : 4-5 minutes for each paratha
Ingredients (makes 6 parathas) :
- 1 cup whole wheat flour
- 1/3 cup chopped onion
- 1/2 cup grated carrots
- 1 tbsp jeera/cumin seeds
- 1 tbsp kasuri methi
- 1/2 tsp red chilli powder
- 1 green chilly finely chopped
- 3 tbsp oil
- Salt to taste
- Water to knead the dough
How I made it:
- In a pan, heat up 3 tbsp oil.
- Put in the jeera seeds.
- Once they crackle, put in the kasuri methi
- When the methi begins to get brown, don't let it burn, throw in the onions and green chillies.
- Fry till onions start to become soft.
- Throw in the carrots, red chilli powder and salt.
- Remember to add a little more salt as the wheat flour will also be added. So when tasted, this mix should taste a little salty - not too salty.
- When the carrots are turning soft, turn off heat and wait for the mix to cool.
- When cool, add the flour to the mix and knead into a soft dough.
- Separate the dough into 6 balls of uniform size.
- Roll out each ball into a circle and for each circle repeat steps 13 onwards.
- Heat a flat pan/tawa.
- Place the circle. Cook for 30-40 seconds.
- Lower heat to medium and turn the parata.
- Add a few drops of oil to help the parata cook and remain soft.
- After a minute or so, if there are enough brown spots on the paratha, turn the paratha and make the heat back to high.
- Add a little more oil and cook till there are enough brown spots on both sides. Take off heat.
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