Whole Wheat Parathas
These Whole Wheat Parathas are easy to make and quite delicious. Mine didn't turn soft or soggy hours after they were cooked and we were able to have the remaining few parathas for dinner again. It's like making Chapatis, only you have to fold and oil and roll out the dough again before frying the bread.
Time flies, the children will have a short break again at the end of the week (and we'll be off to Alghero for a few days). And then almost all the ECAs will come to an end and I'll be able to take a break from the constant ferrying. Though I have no doubt that they would be replaced by more playdates. MIL will also be here which reminds me that I had better start looking into a few excursions to bring her on.
Whole Wheat Parathas :
200g Whole wheat flour
1/2 Tsp Salt
about 100ml Warm water
1 Tsp Ghee or vegetable oil
Mix the flour, salt, water and oil and knead into a dough.
Knead for a few minutes on a lightly floured board and leave to rest for 30 minutes.
Knead the dough again and pinch out golf-ball-sized balls to be rolled out into flat and thin circles or squares (whatever you can manage).
Fold each circle or square into half (you get a crescent or rectangle). Lightly oil the surface and fold it again into half (you get a triangle or a small square). Oil it and set it aside as you finish doing the same to the rest of the dough.
Lightly flour the surface and roll out each triangle or square back into a thin, larger circle or square.
Lightly oil a non-stick frying pan and fry each paratha on both sides till crispy.
With Cauliflower Gratin and Egg and Potato Curry
2 commentaires:
I ate that in Singapour last time!
MIAM!
Bises
Gaelle
You have eaten much crispier and tastier ones in Singapore!
They are usually made with plain flour in Singapore and loads of ghee.
My version is healthier as it is made of whole wheat flour and contains vegetable oil. But of course they are also not as good. Well, can't have it all. :-)
Enregistrer un commentaire