Wednesday, March 24, 2010

Dondakaya Paratha (Tindora Paratha)


Wheat flour : 2 cups
Oil : 1 tsp (optional)
Yoghurt : 1 tbsp
Salt : as required
Warm water : as required to make the dough

For stuffing:

Dondakaya (Tindora) : 1 cup (very finely cut pieces)
Onion : 3/4 cup (very finely cut pieces
Green chillies : 2 nos. (very finely cut pieces)
Cumin seeds : 1/2 tsp
Salt : approx. 1/4 tsp or as required
Coriander : 2 tbsp (finely chopped)

  • Dough - In a large mixing bowl, take wheat flour, yoghurt, salt  and add water little by little and knead until you get a soft and smooth dough.  Apply about a tsp of oil and keep aside.
  • Stuffing -  Take dondakaya pieces in a microwavable bowl.
  • Sprinkle some water, cover with a lid partially and microwave for about 3 minutes or until half cooked.
  • To that, add onion, green chillies, cumin seeds, salt and coriander and combine.
  • Paratha - Make a lemon sized ball of the dough.
  • Flatten the dough with a rolling pin to a size of a poori (approx 3 to 4 inch diameter circle).
  • Put a spoonful of the dondakaya mixture in the center of the poori.
  • Gather the edges to the centre and close to form a disc.
  • Flatten again with the rolling pin, dusting flour whenever necessary, and make parathas a little bigger than the earlier made poori's without using much pressure.
  • Heat a pan/tawa on medium high and place the paratha on the pan cook till the paratha changes color and start puffing in different places.
  • Flip the paratha to the other side. After a few seconds, spread half teaspoon of oil on the paratha. Again, flip the paratha and lightly press the puffed areas with a spatula.
  • Flip again and press with the spatula making sure the paratha is golden-brown on both sides.
  • Serve hot with any curry, dal or pickle.
  • Parathas can be stored by wrapping in aluminum foil or in a covered container for up to 2 days, or can be refrigerated for 5-6 days or freezed (wrapped in aluminum foil) for a month. Re-heat on a tawa or toaster oven.

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