Monday, August 14, 2017

Posted by Mala at 12:30:00 AM No comments
This post is an Independence Day Special.
This is our 70th Independence Day.
In Our Indian flag, Saffron color indicates the strength and courage of the country, white denotes peace and green denotes auspiciousness and growth of the country, and th dharma chakra indicates truth.
OMG!!!! Can so many vegetables go into a paratha???
Carrots.....rich in beta-carotene and bone health, anti-oxidants, improve vision, increase cardio-vascular health, improve digestion, detoxify body and improve oral health. So, let us call this the
Saffron color.
Cauliflowers....low in calorie but high in fiber and Vitamins, prevent constipation, maintain a healthy digestive track, help with sleep and memory......the white color.
Broccoli....prevents Cancer, reduces cholesterol, reduces allergy reaction and inflammation, takes care of heart and bone health, and keeps our body less acidic.....the green color.
And here, our Dharma chakra is comprised of ginger and green chillies.
Please have a look at my other Rotis and stuffed parathas.
Please check my Glossary for any unknown terms.



Ingredients
For the dough
Whole wheat flour - 2 1/2 cups
Salt to taste
Cooking oil or gingely oil - 2 tsps
Water to knead the dough

For the filling
Broccoli - 1 , grated
Cauliflower - 1, grated
Carrot - 1, grated
Green chilli - 1, deseeded, and chopped fine
Ginger - a small iece, grated
Ajwain/carom seeds - 1/2 tsp
Kasuri methi / dried fenugreek leaves - 1 tsp
Chilli powder - 1 tsp
Jeera/cumin powder - 1 tsp
Paratha masala powder - 1 tsp
Salt to taste
Oil - 2 tsps
Oil and ghee mixed to make the parathas, as needed

Recipe Cuisine: North Indian; Category: Lunch/Dinner
Prep time: 15 mts; Cooking time: 30 mts

Yields 12 parathas

Dough kneaded and let to rest for 2-3 hours

Ajwain seasoned in 2 tsps oil in a pan


Then goes in our Indian flag...carrots, cauliflower gratings and broccoli gratings, and in the center, you can see the grated ginger and chopped green chillies


All the above mentioned spice powders added with salt to taste


Add the crushed kasuri methi leaves and saute on high flames, so that the water in cauliflower and broccoli will dry off 


The beautiful flag...all muddled..just like our politics....


Keep the filling in a bowl and let it cool down


Roll out a roti, keep generous amount of filling on it


Make another roti, and cover with it, gently pat it, dust in some more flour, and roll into a nice, slightly thick roti, trim the edges with a pizza cutter


Dry roast in a hot nonstick tava


Drizzle a drop of ghee or oil as per your choice



Perfectly cooked to golden color, crisp and crunchy, with the soft filling inside


Plenty of filling inside...serve the hot parathas with any side dish of your choice.


This post first appeared in www.malpatskitchen.com


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