Friday, January 19, 2007

Carrot Paratha

This is a crunch time dish that I make if I am out of ideas and more importantly out of time. One or two ingredients change depending on the seconds I have...The following recipe is makes about a max of 3 parathas. Please increase according to requirement.

Carrot - 1 finely grated
Red chilli powder - 1/2 tsp (you can also use green chillies chopped instead)
Turmeric powder - a pinch
Coriander powder - 1/2 tsp
Cumin powder - 2 pinch

Wheat flour - 1 cup
Salt to taste

In a shallow wide container mix the wheat flour, 1/2 tsp of oil and salt. Slowly add about 3/4 cup water, just enough to form a firm dough (very similar to the puri dough) and knead till smooth. Pour 1/2 tsp of oil over the dough and spread it. Cover, let rest at 10 minutes. In the meantime mix the carrots, powders and salt and keep it ready.
Divide the dough into ball the size of golf balls. Roll them out using a rolling pin into 4" diameter discs. You can use some flour for dusting so that the dough does not stick. Now place 1 tbsp of the mixture in the center and bring all the sides together to form a ball again. Dust some more flour and turn the ball down and start rolling the ball into parathas, according to the size you want the parathas to be. Use more flour to dust if you think it is sticking ... but use very little at time or the paratha will become very dry. Also note that the juice of the carrot will spurt. I have found that rolling it on just that one side instead of flipping, reduces the spurt, but you never know from which side the juice is going to hit you.
Heat a tawa or a non stick pan on medium to high, and place the paratha carefully in it. Turn it after 3 - 4 minutes when you see the underside slightly browning. Add a drop of oil on the flipped side and flip it back again. Then add another drop of oil on the other side. Press the paratha and turn every 3 minutes. Remove from heat when both the sides are golden and well cooked. This should only take up to 5-6 minutes.
Remove from heat and serve with plain yogurt.

You can also add 1/2 tsp of MDH Kitchen King masala if you have it in hand.

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