These spicy lauki parathas and soft sooji parathas, unlike the usual parathas are pretty light on the tummy. They don’t weigh you down like the other parathas do. I ate two each of them at Shilpa’s and still had lots of room for all the other goodies she had made.
Lauki Parathas
Ingredients
2 cups grated lauki
3/4 cup whole wheat flour
1/2 tsp chili powder
2-3 tbsp lemon juice
1 tsp sugar
1 tsp coriander powder
salt to taste
Directions
Mix all ingredients and knead it into a soft dough without adding water.Divide the dough into 6 equal partsPat the stuffed balls with dry flour to prevent them from sticking while rolling out.Roll out the dough into circles of desired thickness(I like mine very thin).Heat a skillet on high.Place the paratha over the skillet and let it cook on both sides.Apply ghee or oil and take off the flame when cooked thoroughly on both sides.Serve hot with, curd, pickles or butter.Cool completely in the open if you want to box them for laterSooji Parathas
1 cup Chiroti Rava/Sooji
1&1/2 cup water
big pinch of asafoetida
1 tsp whole cumin/jeera
1 tbsp refined oil
salt to taste
Directions
Heat oil in a shallow pan. Add asafoetida and jeera.Pour in the water and bring to boil.Add rava and mix well. Take off the flame immediately.Knead into dough.Divide the dough into small balls and roll out into rotis of desired size.Heat a skillet on high.Place the paratha over the skillet and let it cook on both sides.Apply ghee or oil and take off the flame when cooked thoroughly on both sides.Serve hot with, curd, pickles or butter.Cool completely in the open if you want to box them for later
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