Friday, March 22, 2013

SPRING ONION PARANTHA

SPRING ONION PARANTHA

I have used the spelling "paranthas" as I believe this is the way the word is pronounced in the Punjab from where this originated. It is also spelt as "paratha". The word comes from "parat" and "atta" which means layers of cooked dough.

It is common to have paranthas stuffed with vegetables of different kinds, perhaps the most common being potatoes or cauliflower. Today's recipe is for one which is not so common as a stuffing, which is spring onions using both the whites and greens.




Ingredients:
  • Whole Wheat Flour ( Atta) 2 cups + some for dusting 
  • Spring Onions, finely chopped, 1/2 cup
  • Gram Flour ( Besan) 2 tbsp
  • Red Chilli Powder 1/2 tsp
  • Cumin Powder, 1 tsp
  • Asafoetida, 1/4 tsp 
  • Moong Dhal 1/2 cup - soaked for 1 hour and then drained
  • Salt, to taste
  • Oil/Ghee, as required for roasting the paranthas

Method:

Mix the whole wheat flour along with a little salt and the required amount of water to make a soft dough.
Divide the dough into equal portions and keep aside

In a vessel, cook the soaked moong dal in adequate water with a little salt for about 6-8 minutes
stirring from time to time
Once the moong dal is cooked, drain the excess water and allow it to cool and mash the dal gently
To this, add the finely chopped spring onion, besan, chilli powder, cumin  powder, asafoetida and a little salt and mix well
This forms the stuffing for the paranthas
Divide the stuffing in equal portions and keep aside

Roll out the dough by dusting with some atta to form circular discs
In the centre of each of these discs, place one portion of the stuffing prepared
Gather the edges of the disc and bring them together to envelop the stuffing
Again roll them out to form the paranthas by dusting them in whole wheat flour

Heat a tawa and roast each of the paranthas, adding oil/ghee as required, till they are golden brown on both sides
Serve with any curry of your choice or with curds and pickle.




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