Mamta's Kitchen

Cracked Wheat Paratha

Dalia Paratha

Mamta Gupta

Free From GarlicFree From TomatoIndianMainSideSnackVeganVegetarian

Paratha made from cracked wheat are easy make and quite tasty. They have a slightly grainy texture.

Makes 18-20.

Ingredients

  • 2 cups cracked wheat or fine Dalia

  • 2 1/2 cups boiling water

  • 1 large or 200 gm. potato

  • 1 cup plain/chapatti flour

  • 1 medium onion

  • 1 inch piece of root ginger, peeled

  • 1-2 green chillies, stalks removed

  • 1 tsp. salt

  • 1 tsp. carom seeds or ajwain

  • 1 plastic sandwich bag, both side slit with a sharp knife, base intact

  • Oil for pan frying

Instructions

  1. Making dough

  2. Soak cracked wheat in boiling water for an hour or so.

  3. Boil/microwave/steam cook potatoes, peel and mash (like most Indians, I boil potatoes with their skin on). Keep side.

  4. Peel onion and ginger. Place in a food processor along with green chilli and chop finely. Or chop finely by hand.

  5. Place all ingredients in a large bowl, mix well and make a soft to firm dough, adding more water only if necessary.

  6. Keep aside in a covered container for 1/2 – 1 hour.

  7. Making Parathas:

  8. Break off approximately burger sized balls from the dough, one at a time.

  9. Heat a griddle/tava/frying pan.

  10. Open two layers of the slit plastic bag and brush oil on both sides. Place the dough ball on the centre of the bottom layer of the bag and cover it with the top layer.

  11. Now roll the paratha out, through the plastic, into a round circle of 5” or 12-13 cm.

  12. Ease off the top layer of plastic from the paratha. Now gently ease the paratha off the bottom plastic onto your left palm.

  13. Transfer it to the pan. After a minute, turn over.

  14. Brush both surfaces with a little oil and fry until both side are cooked and crisp. You will need to turn it over a few times.

  15. Serve with pickles and natural yoghurt or Raita.

Notes

  • Rolling parathas between 2 layers of plastic sheets makes them less sticky. This is a good method to use when making parathas from dough made from corn and millet etc.

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