JEERA DHANIA WALA DHAKAI PARATHA
INGREDIENTS
Atta / Wheat flour
|
½ cup
|
Maida / Refined flour
|
½ cup
|
Salt
|
T.T.
|
milk
|
As required for kneading
|
Oil
|
1 tbsp + 1 tbsp
|
Roasted jeera / cumin seeds
|
1 tbsp
|
Coriander leaves finely chopped
|
5 – 6 tbsp
|
METHOD:
1.
Mix together wheat flour, refined flour, salt
and milk and knead into a soft smooth dough.
2.
Apply a little oil and knead it into the dough. Cover
with a cloth and rest the dough for 15 0- 20 minutes.
3.
Divide the dough into large balls. Using a
little flour roll the ball using a rolling pin on a flat surface into a saucer
sized circle.
4.
Liberally apply oil on the rolled out ball
making sure you apply it till the edges. Lightly dust flour on top and smoothen
it on the oiled surface. From the centre of the circle cut till the edge using
a sharp knife.
5.
Sprinkle some cumin seeds on it and press the
seeds into the dough. Now liberally sprinkle coriander leaves on the dough
surface.
6.
Now from one cut edge start rolling the dough till
you reach the other cut end to form shape like a cone or funnel.
7.
Hold it upright in your hands and press down
vertically to again form into a dough ball.
8.
Again sprinkle a few cumin seeds over it. Using a
rolling pin again roll to form a circle now a little larger than a saucer.
9.
Put it on a hot griddle and using oil or ghee
cook the paratha on both sides till dark brown spots appear.
10.
Serve the paratha with any hot spicy curry.
Thank you for visiting www.paripoornapaksiddhi.blogspot.in Your comments, suggestions and feedback are extremely valuable. Do leave a note on your queries, questions, suggestions and feedback, it will be highly valued and appreciated. Please visit again.
No comments:
Post a Comment
Please leave here your comments and suggestions