𝕀𝕟𝕕𝕚𝕒𝕟 𝕓𝕣𝕖𝕒𝕜𝕗𝕒𝕤𝕥 – ℙ𝕒𝕣𝕒𝕟𝕥𝕙𝕒
My typical Sunday often begins of with an Indian stuffed parantha. It’s what I’ve all the time loved rising up in my mums kitchen. The one debate is the filling! I made moolie or a daikon as most will comprehend it. However on rotation it’s often moolie, potatoes, shredded cauliflower or a left over dry dhal/lentil.
The filling is flavoured effectively and made into the chapati, cooked after which barely fried for the crispy end. Serve with of butter (yep indulgent Sunday) chutney, or pickle and a few yogurt and tea. It’s the one approach!!
Relying on the variety of individuals and measurement of moolie – this yields 10/12.
– Kneed 2 cups chapati flour or plain with water and set a facet while you begin on the filling.
-Grate the Moolie and squeeze out all of the water. Works effectively and simpler in a tea towel.
-Spices: 1tsp of chilli powder, garam masala, coriander powder, roasted floor cumin powder. Salt.
-1/2 tsp of elective caraway seeds. Chat masala (sprinkled on every chapati)
-Half an onion finely chopped.
-Coriander finely chopped.
-Oil for frying.
-Combine all of the spices, moreover salt and chat masala to the filling. Add coriander and onions.
-Take a handful of dough and roll out a small circle on a floured floor.
-Take a spoonful of the combination and add to the chapati.
-Add a sprinkle of salt and chat masala.
-Pinch the chapati and produce it collectively to kind a small ball.
-Gently roll out once more. Some filling may come via however ensure you flour it effectively.
-Place on a scorching fry pan/tava. (Be sure it’s actually scorching.
-Prepare dinner effectively on either side till you see some brown spots, and browning.
-Add a spoonful of oil and gently fry to kind a crispy base.
– Moolie releases water whenever you add salt. So add together with Chaat masala on the finish.
-Use the identical methodology and spices for filling:potatoes should be preboiled and mashed. Cauliflower combination is grated.
❤️Save this recipe and tag me in your creations hey_renu ❤️.