Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram. They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic. In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.
Ingredients for Bajra aur Kaddu ka Parantha Recipe
Bajra Flour 1 cup
Red Pumpkin peeled and grated 1 cup
Whole wheat flour (atta) 1 cup + to
Onions chopped 2 medium
Carom seeds (ajwain) ¼ teaspoon
Ginger-green chilli paste 1 tablespoon
Turmeric powder ½ teaspoon
Asafoetida ½ teaspoon
Salt to taste
Ghee as required
Put pumpkin, onions, carom seeds, ginger-green chilli paste, turmeric powder, asafoetida, pearl millet flour, whole wheat flour and salt into a bowl and mix well. Add lemon juice and sufficient water and knead into dough. Add 1 tbsp ghee and knead again. Cover with a damp cloth and rest for 15 minutes.
Heat a non-stick pan.
Divide the dough into equal portions. Sprinkle little dry flour on table top, take a portion of dough and roll into a roti. Apply some ghee on it, sprinkle a little dry flour and fold into a square. Roll into a parantha and roast in the hot pan. Flip, apply some ghee and cook. Flip again, apply some more ghee and cook, turning sides, till the parantha is evenly golden on both sides. Cook more paranthe similarly.
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