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SPICY PARATHAS Recipe | | Main Course Recipe by Tarla Dalal |
| | INGREDIENTS |
For the Dough:
2 1/2 teacups whole wheat flour
2 tablespoons melted ghee
1/2 teaspoon salt
For the Masala (for the stuffing)
2 teaspoons cumin seeds
1/4 teaspoon asafetida
4 red chillies
4 cardamoms
4 cloves
2 sticks cinnamon
For the Stuffing:
4 tablespoons poppy seeds (khus-khus)
1/2 teaspoon nigella seeds (kalonji)
1/2 teaspoon ground ginger
2 teaspoons ghee
Salt to taste
For Cooking:
Ghee
| | METHOD |
For the Parathas:
Sieve the flour with the salt.
Add the ghee and mix well.
Add enough water to make a soft dough.
Knead well and keep aside for 30 minutes.
For the Masala (for the stuffing):
Roast the ingredients on a hot tawa (griddle) without any fat for 1 minute. Cool.
Grind into a powder.
For the Stuffing:
Soak the poppy seeds in a small quantity of water for 2 hours.
Grind the soaked seeds to a paste with a little water.
Heat the ghee and fry the nigella seeds and ginger for a few seconds.
Add the poppy seed paste and cook for 1 minute.
Remove from the heat.
Add the ground masala and salt and mix.
How to Proceed:
Knead the dough and divide into 12 portions.
Roll out each portion of the dough into a round of about 75 mm. diameter with the help of flour.
Spread 1 teaspoon of the stuffing evenly over each round. Fold the rounds in half and again spread over a little stuffing over each. Then again fold into a quarter round.
Seal the edges with a little paste made of flour and water.
On a lightly floured surface, roll out into triangular parathas.
Cook on a hot tawa (griddle) on both sides using a little ghee until pink spots come on top.
Serve hot.
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