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.




Ingredients:
  • Whole wheat flour ( Atta) 2 cups
  • Spring Onions, finely chopped, 1 cup
  • Gram flour ( Besan) 2 tbsp
  • Red Chilli Powder 1/2 tsp
  • Cumin seeds 1 tsp
  • Moong dhal 1/2 cup - soaked for 1 hour
  • Salt, to taste

Method:

Knead the dough with the above ingredients. Mix it well.
Add some water to make the dough semi-soft.
Make the dough into small balls and roll them out.
Fold the rolled out dough in a triangular shape
Dip these in flour again and roll it once more applying a little oil/ghee
Roast each parantha on both sides till it is golden brown
Serve with any curry of your choice or with curds and pickle.