Rajasthani cuisine is perhaps the most sensitive amongst the Indian cuisines. People here relish non-vegetarian dishes made from chicken, lamb and shikar which includes animal and birds like boars, venison, peacock, quail, duck, pheasant, rabbits and even camels etc. Vegetarian food comes in two varieties i.e. the food eaten by the common man that includes use of various spices and herbs and the food of the Marwari Jains that is prepared without using onions, garlic or for that matter any ingredient growing under the soil except for ginger and groundnuts.
Rajasthan cooking in general has its own unique flavour where the simplest and the most basic of ingredients go into the preparation of delicious dishes. The harsh climate and the non-availability of ingredients in this region are a great influence. Food that could last for several days and could be eaten without heating was preferred, more out of necessity than choice. The sparse rainfall is not conducive to growing fresh green vegetables. Due to this scarcity whatever seasonal vegetables are grown, are sundried so that they can be used for the rest of the year.
Bengal Gram soaked, drained and boiled with salt and turmeric 1 cup
Wholewheat Flour 1½ cups
Ghee 1 tbsp + s
Ginger roughly chopped 1 tablespoon
Green chillies 2-3
Coriander powder 1½ tablespoon
Red chilli powder 1 teaspoon
asafeotida ¼ teaspoon
Dried mango powder 1 teaspoon
Garam masala powder 1 teaspoon
Onion finely chopped 1 medium
Fresh coriander sprigs 6-8
Salt to taste
Oil 1 teaspoon
Heat ghee in a non-stick pan,add ginger and green chillies and sauté for a minute. Add coriander powder, red chilli powder, asafeotida, dried mango powder, garam masala powderand Bengal gram and mix well. Cook for 3-4 minutes. Transfer this into a bowl, add onion and mix well.
Finely chop coriander sprigs and add to the bowl and mix well. Add salt and mix well.
Put wheat flour in another bowl, add salt and sufficient water and knead into medium-soft dough. Add oil and knead again.
Heat a non-stick tawa.
Divide the dough into equal portions, shape them into balls and roll out into thin rotis.
For each parantha, spread the gram mixture evenly on one roti, cover with another roti and seal the edges. Place the parantha on the hot tawa, flip and drizzle ghee, turn over and drizzle more ghee and cook, turningsides, till the paranthais golden brown on both sides.
Cut each parantha into wedges, arrange on a serving plate and serve hot.
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