Summer has finally set in in US. Summer here is really beautiful with the sun being up in the horizon till wee hours into the evening. It's one of a kind experience to have your dinner watching the sun set down. Since winter here is mind-bogglingly frustrating forcing one to confinement, summer opens the sought-after gate for all the sinful escapades winter deprives one of. To bask in the moments of summer, we packed our bags and made the first trip of this season to NY again, this time mainly with the purpose catching up with my sister in law who will be getting married very soon. Last few days have been really relaxing with food, hearty conversation and travels to exotic locations occupying our hours, but nothing comes without a hitch. My husband fell sick on the trip which kept me on my toes for one day and we changed our itinerary to reach home safely. For the first time in my life I drove for hours on congested busy highway from NY to Ohio due to my husband not being properly fit for driving because of sickness, though he took charge of the steering wheel once in a while to give my eyes a little respite. Driving for hours is quite strenuous on nerves and eyes I must say, but it honed my driving skill.
Anyway, the recipe of this paratha has been waiting in my draft for few weeks...this paratha tastes really good with pickle or curd but please take care not to add too much of water while preparing the coconut stuffing else the paratha might fall apart during the making.
Ingredients: Cooking time: 30-40 minutes
ü 1 cup of grated coconut
ü 1 1/2 tbsp. poppy seeds
ü 4-5 green chilies (adjust the amount as per your craving for heat)
ü Salt to taste
ü 1 tsp. sugar
ü 1 string of curry leaves
ü 1 tsp black mustard seeds
ü 1/2 tsp hing or asafetida powder
ü 1 tbsp. white oil
ü White oil or ghee (for roasting the paratha)
For the dough:
ü 1 cup of atta or wheat flour
ü 1 cup of maida or all-purpose flour
ü A pinch of salt
ü A pinch of sugar
ü 1 tsp. oil
ü Water (as needed to knead dough)
1) First of all, mix up wheat flour, all-purpose flour, salt, sugar and 1 tsp oil. Stir the ingredients together for 1 minute. Add water as required and knead dough.
2) Boil the poppy seeds for 2 minutes in microwave and then grind it into fine paste. Mix grated coconut and green chillies and grind the ingredients together again. (Take care the mixture should be dry and not watery, so measure out water carefully.)
3) Heat white oil in a skillet. When oil becomes hot, add black mustard seeds, curry leaves and hing powder. Let them crackle. Add the coconut mixture into it and stir. Add lemon juice and salt. Stir cook for 2 minutes on medium low heat. Turn the heat off.
4) Divide the dough into medium size balls. Take a ball in your hand, press your thumb into the ball and with the other fingers, slowly rotate the ball to make space for the filling. Pour 1 tbsp. filling into the ball and then using a rolling pin roll the ball out into circular shape of 4" radius.
5) Roast the parathas in ghee. Serve with yogurt or any favourite curry of yours.
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