Desi News Corp - Index

Desi News Corp - Desi News - Feb 09 - Index

kitchen TABLE
Onion Parathas
2 cup flour
2 onions, chopped
2 green chilies, chopped
A bunch of coriander
leaves, chopped
Salt to taste
Oil to fry
Mix chopped onion, chilies
and coriander leaves. Set aside.
Sieve flour with the salt and
add to the mixture. Using a
little water, make a soft dough.
Divide into equal-sized portions.
Roll out each portion into
parathas. Place on a heated tawa
and cook for a few seconds.
Drizzle a little oil and fry until
golden brown. Flip and repeat
on other side. Serve hot with
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36 Desi News February 2009
Parathas pack a punch
On cold February evenings, parathas with rich fillings are a comfort food
fresh yoghurt and hot green
chutney.
Peas Parathas
2 cups flour
Salt to taste
Oil to fry
For filling:
1 cup dry green peas
2 onions, chopped
2 green chillies
A bunch of coriander
leaves, chopped
½ tsp cumin seeds
½ tsp coriander powder
½ tsp chilli powder
½ tsp amchur
Salt to taste
1 tsp oil
Soak dry green peas overnight.
Pressure cook until soft and
mushy. Sieve flour and salt
together and using a little water,
make a soft dough. Set aside
covered with a damp cloth. To
make filling, heat a tsp of oil
and splutter cumin seeds. Add
coriander and chilli powder and
fry for a few seconds. Add to
peas with amchur powder and
salt to taste. Add chopped
onions, green chillies and
coriander leaves. Mix well.
Divide dough into equal
portions. Roll out into thin
rounds. Place a generous amount
of pea masala filling and
draw edges together to close.
Gently roll out again into thick
parathas. Place on a heated tawa
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and cook for a few seconds.
Drizzle a litle oil and fry until
golden brown. Flip and repeat
on other side. Serve hot with
sliced onions and hot green
chutney.
Green Chutney
3 firm raw green mangoes
A bunch of coriander
leaves
6-8 green chillies
Salt to taste
Grind peeled green mangoes,
green chillies and coriander
leaves to a smooth chutney
with a little water. Add salt to
taste and store refrigerated.
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