Cucumber Parathas

-

I am in the habit of mixing in grated vegetables while preparing chapathi dough as it not only healthy but also lets anything go unwasted.  However, I have never thought of using cucumbers in rotis until I happened to watch it on a cooking show on a local Indian channel.  And these turned out to be really good!!



1 cup wheat flour
1/2 cup  chopped cucumber(tender ones with not much seeds inside)
1/2 cup chopped onions(I used spring onions)
1 tsp cumin powder
1/2 tsp paprika
1/8-1/4 tsp chilli powder
1/2 tsp grated ginger
1 long chilli
1 tblsp oil
1/2 tsp salt or to taste
1/8 tsp turmeric powder
half a handful of coriander leaves

Mix all the chopped vegetables, ginger, chillies and coriander in a bowl.  Now add the powders and salt to it.  Wait for a few minutes before adding the flour.  Knead well along with the oil.  It is not necessary to add water to the dough.  The vegetables will let out water enough to form a dough.  If needed add by spoonful.  Alternately, if it feels sticky add little more flour and knead to form a soft dough.  Divide the dough into uniform sized balls and roll it out into circles.

Heat up a tawa and cook the paratha on both sides and then again with some oil.  Serve with yogurt or pickle.

I usually like doing such kind of parathas in the food processor as the vegetables are then camouflaged well.

Take all the dry ingredients in the food processor and run it for a few seconds to mix well.  Add the chillies, oil, salt, ginger, coriander leaves and the vegetables and run it till it combines well.  Do not add any water to it.  Wait for few minutes and the dough would have let out some water.  While doing this process, I added little more flour(about 1/4 cup) and a few spoons of water to form a nice soft dough.  Take out and knead it once again and leave it covered until you are ready to make the parathas.

I got seven parathas which we enjoyed with some nice simple moong dal.

I am sending this post to Veggie/Fruit a Month-Cucumber an event started by Priya.


Comments

Post a Comment

Popular posts from this blog

Corn and Spinach Dhokla for MAITRI

-
Image
This recipe goes towards MAITRI, a friendship chain created for food bloggers across N America.where a bogger sends a mystery ingredient to another blogger who then whips up something with it and blogs about it.  For more details on MAITRI, visit the blog site of Priya or Reshmi   who are behind this. As a part of this chain, I was matched with Shylaja who had sent me a packet of cornflour and a cute little bunch of decor grapes.  Eventhough I could tell right away, I made sure it was cornflour by tasting it and getting a confirmation from Shylaja.  The bunch of grapes are sitting along with my other artificial fruits on the center of the dining table. Well coming back to the food part,  I was not quite sure what to do with this flour as I am not a big fan of corn.  After about three days since I received the packet, I came upon with this idea of using them in a Dhokla.   As I decided to combine cornflour with some besan,  I was left with some extra flour.  I am planning to
Read more

Pecan Ladoo

-
Image
1 cup pecans                                                        1/2 cup oats 3/4 cup sugar few cardamom pods a spoon of ghee 1/4 cup milk Process the pecans making sure that it does not get lumpy. Roast the oats in a spoon of ghee until it turns golden brown in color. Powder this with the sugar and cardamom. In the meanwhile, begin to toast the processed pecans on the stove top. Slowly you will begin to see that the nuts are letting out oil and kind of coming together. Roast this until you get the smell of the pecans making sure it does not get burnt. Transfer this and the oats mixture to a bowl. Have a quarter cup of milk heated up and ready. It is not required to boil the milk. Use the needed amount of  milk  to bind all the processed powder and nuts together. I always thought that these ladoos needed ghee to hold them until I saw this wonderful recipe of Priya's Microwave Oats and Poha Ladoo. That is when I learnt that you can use warm milk instead. Roll
Read more

Beetroot Pulao

-
Image
Pulao is a very favorite dish among young and old as it works as a quite fulfilling one pot meal.  Yesterday I made this Beetroot Pulao for dinner and dal makhani(without the makhan).  The pulao is quite a simple dish using chopped beetroots instead of the regular carrots and the rest being the same. Ingredients for the pulao are as follows 1 cup basmati rice soaked for about 20 minutes a handful of chopped beetroot and potatoes a handful of frozen beans and peas 1/2 a small onion chopped 2 cloves of garlic, 1 long green chili and 1 inch piece ginger all finely chopped 4 cloves, small piece of cinnamon and a pinch of elaichi powder cumin seeds for seasoning Take 3 tsp of oil and splutter the cumin seeds when it is hot.  Add all the whole masalas and immediately add the onions.  Saute them for a couple of minutes and add the chopped ginger, garlic and green chili.  Follow it with the drained rice and fry till you get the aroma.  Add all the vegetables and stir for about
Read more