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Besan Ki Roti Paratha Recipe
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Recipes in English
>> Roti /
Naan / Bread Recipes
>> Baisun Roti Paratha |
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1\2 kg basin (gram flour) |
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1\2 kg whole wheat flour |
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1\2 cup oil |
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2 teaspoon salt |
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2-3 teaspoon chilli powder |
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6 whole red chili |
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1\2 cup coriander leaves,
chopped |
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4 green chilies fine chopped |
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3 tablespoon dried pomegranate
seeds, crushed |
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2 teaspoon cumin seeds, zeera |
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2 tablespoon coriander seeds |
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2 medium onion, finely chopped |
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oil for frying.
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Put all dry ingredients in a
large bowl and mix well. Make a slight well in the centre
and add oil. Using finger tips, mix it into the flour. Add
water a little at a time and knead into a soft pliable
dough. Knead it thoroughly for several minutes until smooth.
Cover with a damp cloth and leave to rest for at least 30
minutes. |
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Divide the dough into 12 equal
parts. Roll each into a smooth ball. Then roll each ball
into a round of about 6 inches.
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Heat up a tava, heavy frying
pan or a griddle. Test the heat by sprinkling a little dry
flour on the surface. The temperature is correct when the
flour burns immediately. Wipe out the surface with kitchen
paper. |
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Carefully place the round of
dough on hot tava. Allow to cook for a minute then turn it
over. Smaer a little ghee on the top and then turn it over
after a minute. The top side now will have small brown
spots. Smear a little ghee on the top and on the surface of
tava along the edges of roti. Turn it over again and repeat
the process of smearing oil until the both sides are cooked
and crisp. |
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Remove from pan, smear with
ghee and serve at once. Repeat with remaining dough. Did you
tried our Bajray Ki Roti |
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Serve with yogurt or Raita |
Serves 6 people - Serve
Hot
Preparation Time: 30 minutes
Cooking Time: 30 minutes
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