New Update
/sanjeev-kapoor/media/post_banners/247cfa9b0ba907c691b69eab7460d843eee0bfa99915bf5c47ae22d5299e6269.jpg)
Main Ingredients | Cornmeal, Whole wheat flour (atta) |
Cuisine | Rajasthani,Indian |
Course | Breads |
Prep Time | 26-30 minutes |
Cook time | 21-25 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Easy |
Others | Veg |
Ingredients list for Tikkar Parantha - SK Khazana
- 1/2 cup Cornmeal
- cup Whole wheat flour (atta) 1/2 cup + for dusting
- 1/2 cup Gram flour (besan)
- 1 medium Onion chopped + sprinkling
- 1 medium Tomato chopped + sprinkling
- 1 1/2 tablespoons Fresh coriander leaves chopped
- 1 teaspoon Ginger-green chilli paste
- 4-5 Garlic cloves chopped
- 1/4 teaspoon Turmeric powder
- to taste Salt
- Ghee 1/4 teaspoon + for cooking
- to serve Green chutney
Method
- You can trace the origins of this masala paratha to Rajasthan
- Cover with a damp muslin cloth and rest the dough for 15 minutes.
- Divide the dough into equal portions and roll them into balls.
- Dust a little flour on the worktop, flatten each dough ball and roll into a paratha.
- Heat a non-stick tawa, place each paratha on it, sprinkle a little onion and little tomato and press them gently and cook till the base is light golden.
- Flip and apply a little ghee on top and cook for 1 minute. Flip and apply ghee and cook for 1 minute. Cook turning sides till both sides are evenly golden.
- Keep the paranthe on serving plates and serve hot with green chutney.
Advertisment