Wednesday, 4 June 2014

JEERA DHANIA WALA DHAKAI PARATHA



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.




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