Breakfast, Paratha/Flatbread
Sanika Khadilkar
Aloo Paratha
Aloo Paratha

Paratha/Flatbread

,

Avocado Paratha and Yogurt-Cilantro Dip

,

Avocado Paratha and Yogurt-Cilantro Dip

Makes 10

Ingredients:

For Flatbread or Paratha:

  • 2 avocado mashed
  • 1½ tablespoon lemon juice
  • Salt to taste
  • 1 teaspoon garlic powder or 2 garlic cloves chopped
  • 1 teaspoon red chilli powder
  • Whole wheat flour ( around 2 cups)

For Dip:

  • ½ cup chopped cilantro
  • ¼ cup chopped mint leaves or 1 tablespoon lemon juice
  • 2 green chillies
  • Salt to taste
  • 1 tablespoon chopped ginger
  • ½ cup yogurt

Method:

For Flatbread or Paratha:

  1. Mash avocadoes in a bowl. Add lemon juice, salt, garlic powder, and red chilli powder. Mix well.
  2. Add flour - little at a time - to form dough. You may need less than 2 cups. I used 1⅓ cup flour. Cover the dough and keep it aside for 15 minutes.
  3. After 15 minutes, knead the dough again. Heat tava/griddle. Make equal size balls out of dough. Get extra flour in a plate fpr dusting.
  4. Take one ball and flatten between your palms. Dip into the flour and start rolling in a circular shape.
  5. As you done rolling, place it on hot tava/griddle. Cook it from both the side by flipping to the other side.
  6. Serve hot.

For Dip:

  1. In a blender, add cilantro, mint, salt, green chillies, and ginger. Make a fine paste. Add a teaspoon water if needed.
  2. Pour the mixture into a bowl. Whisk yogurt with a spoon. Add yogurt to the cilantro paste. Check the salt and if needed, add more.
,

Methi Paratha

,

Methi Paratha

Serving: 3-4 persons

Ingredients:

  • 1 cup chopped Methi (Fenugreek) leaves
  • 1 tablespoon ginger-garlic paste
  • ½ teaspoon turmeric powder
  • ½ teaspoon red chili powder
  • 1 teaspoon corriander powder
  • 1 teaspoon sesame seeds
  • 1 tablespoon oil + oil to brush
  • 1½ cup whole wheat flour + flour to dust
  • Salt to taste

Method:

  1. Get methi leaves in a bowl. Add ginger-garlic paste, turmeric powder, red chili powder, corriander powder, sesame seeds, salt, and 1 tablespoon oil. Mix everything properly.
  2. Add whole wheat flour and make a dough. The dough should not be too firm or too thin. Keep it aside for 15 minutes.
  3. Heat tava or griddle. Divide the dough into 10-12 balls. There are two ways to roll the paratha.

    Type 1:

  4. Get one ball , dust into the whole wheat flour and roll out into a medium size circle using the rolling pin.
  5. Place the rolled paratha on tava/griddle and brush the sides and the center with some oil. Cook from both the sides by flipping to the other side. Do the same thing with rest of the balls.

    Type 2:

  6. Get one ball, dust into the flour. Roll out to a small circle. Brush the surface of the circle with little oil. Sprinkle some flour on it. Fold the circle into a triangle.

  7. Dip the triangle into the flour and roll out into a big circle or a triangle. Place the rolled paratha on tava/griddle and brush the sides and the center with some oil. Cook from both the sides by flipping to the other side. Do the same thing with rest of the balls.

  8. Serve hot with ketchup or green chutney or yogurt.