Hello friends
Welcome to Howuse1 As you know, I will bring you about Indian cuisine
What kind of food is made and what does it look like in that method and method in very easy language.
Ingredients: For Dough:
• Wheat flour - 400 gms (4 cups) oil - 1 tbsp for stuffing:
• Potatoes - 400 gms (6 - 7 medium Size)
• Coriander Powder - One teaspoon
• Red Chilli Powder - One fourth teaspoon
• Garam Masala - One fourth teaspoon
• Amchur Powder - One fourth teaspoon Green Chilli - 2 • Ginger - 1 inch Tuna Green Coriander - 2 - 3 tablespoons finely salted - 1 tsp ) Method for applying refined oil or indigenous ghee - in parantha
Method:
• First boil the potatoes, put potatoes and a glass of water in the cooker and place them on the gas and after a whistle, let the potatoes boil on a slow fire for 1 - 2 minutes, turn off the gas and after the pressure of the cooker is over, the cooker Take out the potatoes.
• Add 2 teaspoons of ghee or oil to the flour and mix one fourth teaspoon of salt. Of water. Knead a soft dough. Keep the dough aside to set for 15 - 20 minutes.
• Peel the boiled potatoes after cooling them and break them finely. Add salt, red chilli, garam masala, mango powder, coriander powder, green chillies, ginger and green coriander. Mix the spices well in the potatoes. It is ready to be filled in the back of the potato. Divide this back into 12 equal parts
• Make 12 balls of dough. Roll each ball with the help of a rolling pin, pour some oil on the rolled paratha and put a portion of potatoes in it, lift the paratha from all the sides and close it. Flatten by pressing with fingers. With the help of a rolling pin, roll it into a diameter of 8 - 9 inches while giving a slight pressure. Put the griddle on the gas, when the griddle is hot, apply a little oil on the griddle and now put the rolled paratha on the hot pan, flip the paratha from the bottom when it is roasted from the other side, apply oil on the upper side and roast the paratha on the other side. Apply oil too. While giving light pressure all around with a spoon or a spoon, roast the paranthas on both the sides till they get crispy, brown spots. Likewise roast all the parathas. The parathas are ready. Serve these parathas with butter, green coriander chutney, pea batter or curd.
Onion Paratha
Ingredients:
• Gut flour finely chopped onions
• Salted coriander salt red chilli
• Garam masala
• Finely chopped green chillies
• Fennel
Method:
• To make the paratha, we will use kneaded dough. I will take chopped onions in a bowl and add finely chopped green chillies, coriander leaves, salted salt, red chillies, garam masala and fennel.
• Make dough dough of dough and roll it a little after that, then it will fill the prepared filling of the parathas. Now we'll lightly spin it.
• After this, pour it on a hot pan and roast it on both sides with ghee or oil. 'This way our onion paratha is ready.
• You can serve it with curd, sauce and coriander chutney.
Cauliflower Parathas
Ingredients:
• Cabbage - 350 grams
• Wheat flour - 400 grams or four small bowls • Cumin - One quarter teaspoon
• Coriander powder - One tea spoon
• Chilli powder - One fourth teaspoon
• Garam masala - - - - - - - - - - A quarter teaspoon green chilli - - - - - - - - - - - - 2 or 3 finely chopped
ⁿ• Ginger - - - - - - - - - - - - - Finely Chopped coriander leaves - one table spoon (finely chopped) salt - oil or ghee as per taste - to roast the paranthas (100 grams)
Method:
First of all, mix one table spoon oil and half a teaspoon salt in the flour. Mix them well and knead soft dough with the help of water. Keep the dough covered for half an hour.
• Remove the cauliflower leaves and wash them in large pieces of cauliflower. After washing, grate these pieces. You can also make fine powder with the help of a food processor. Put a big spoon of oil in the pan and heat it. After the oil is hot, add cumin seeds and fry it. Add green chilli and coriander powder and now add cabbage powder, red chilli powder, garam masala, ginger, salt and green coriander. Keep stirring for 2 minutes. Cabbage pithi is ready to be filled in the parathas.
• Break the dough from the dough and roll it about 4 inches in diameter. Put a big spoonful of cabbage on it and turn it around and close it. Now flatten this pitti filled lahi with the help of palm and make it slightly bigger. (If you do not do this, then you can burst your paratha). Now roll the parantha 6 or 7 inches in diameter with the help of a rolling pin. Put this rolled paratha on the floor and apply oil on both the sides and cook until crisp. Likewise make all the parathas.
• Your cabbage parathas are ready. Serve with hot cabbage parathas, potato pea sabzi, curd potatoes, curd, chutney and butter and eat.
Thank you
