BM # 28 Day 1
The third week begins, and for this week I have chosen to make Indian Breads.There is such a huge variety in Indian breads that I was left totally confused.This might look as an extension of the last week , as this too can be put under the Sindhi Cuisine category.These parathas are very popular in Sindhi homes.The breakfast culture is out so normally these are served for lunch.A bowl of fresh curd spiced lightly with a little boiled potato and some red rubies for that crunch..wow, this meal is totally delicious.The parathas can be relished with pickle or papads well.
Dough
2cups whaeat
flour
1tbsp oil
Salt to
taste
Water for
kneading the dough
Mix everything and knead a semi soft dough.
Stuffing
2 cup moong
daal, boiled with salt and turmeric
2-4 green
chilies
1 onion,
finely chopped
1tbsp coriander leaves, finely chopped
1tsp mint
leaves, finely chopped
½ tsp red
chilly pwd
½ tsp garam
masala
1tsp dry
mango pwd
1tsp whole
coriander seeds
Salt to taste
The daal should be washed and soaked for at least 2 hours.
Boil the daal with very little water, and on slow flame.each grain of daal should be separate.
The daal should be washed and soaked for at least 2 hours.
Boil the daal with very little water, and on slow flame.each grain of daal should be separate.
Mix
everything for the stuffing, when the boiled daal has cooled down.
Do not mash
it up and mix gently.
Pinch out a
lemon sized ball from the dough.
Roll into a
small disc.
Apply ghee
and sprinkle the dry flour on it.
Place a
generous helping of the stuffing in the center.
Bring the
edges together to make a ball.
Dust with
flour and flatten the ball gently.
Roll lightly
dusting in between for smooth rolling.
Roll into
5-6’’disc.
Heat a
gridle and roast the paratha. Apply generous layer of ghee on both sides.
Cook till
golden and crisp.
You can make
it oil free too , just cook on slow fire to make it crunchy.
Serve with
raita or pickle.
I served the parathas with my favorite Aaloo Anar Raita.
Do check what my friends have cooked for this BM.