RECIPES - Bread
You can use use potatoes (aloo), carrots Igajjar) or mooli (radish) in the stuffing.
Filling for Aloo Parathas
- Mash 4 small boiled potatoes when cool (replace with 1 cup grated carrot for Gajjar Paratha or 1 cup grated white radish for Mooli Paratha)
- Add 1 teaspoon grated ginger, 1 finely chopped green chilli, 4 finely chopped sprigs of corianderand 1 teaspoon table salt.
Dough for Parathas
- Measure 2 level cups of atta (wheat flour) into a shallow pan
- Add 1 tablespoon cooking oil and 1 cup water and knead to a firm dough
- Cover with a moist cloth and let the dough rest for half an hour
- Divide the dough into 6 balls
Roll out Parathas
- Sprinkle some flour onto a rolling board
- Flatten a ball of dough with a rolling pin till it is a size that fits on your palm
- Place 2 teaspoons of the filling on it
- Wet the edges then bring them together to make a parcel
- Flatten till the paratha is the size of a CD and don’t worry if the filling comes through
Pan fry the Parathas
- Heat a tawa/non stick frying pan and leave on medium heat
- Drizzle a couple of teaspoons of oil on it then place the rolled out paratha and fry each side till you see a few small brown spots appear.
- Place in a covered dish till ready to eat
- Best made just before eating and served with yoghurt and pickle