My mom used to make these paranthas very often for breakfast. I am very fond of these yummy paranthas since my childhood. Its a perfect way to use leftover subji. These paranthas came out very tasty. So next time do not throw away your subji and try these yummy paranthas.
2. To Make Filling:-
Sending this to Harini's and Srivalli's "
Ingredients
For Dough | |
Sifted Wheat Flour | 2 Cups |
Ghee/Oil | 1 Tbsp |
Water | 1- 1 1/2 Cup |
For Filling | |
Leftover Gobhi Subji | 1 Bowl |
Finely Chopped Onion | 2 Medium |
Finely Chopped Green Chilies | 1-2 |
Finely Chopped Fresh Coriander | 2 tsp |
Red Chili Powder | 1/2 tsp |
Ghee/Oil | For Frying |
Salt | As per Taste |
Method
1. To Make Dough:-
1. To Make Dough:-
Mix flour, salt, ghee and water. Knead till dough is smooth and elastic. Keep cover with a damp cloth about 30 min..
Mash the subji very well. Add onions, green chili, salt, red chilli powder, fresh coriander and mix very well. Check the seasoning.
3. Roll ball out of the dough. Place round on the palm of hand. Cup hand slightly to form a depression in center of round.
4. Put amount of filling on round. Surround filling evenly with dough by gently opening and closing hand slightly in pulsating motion till some edges just meet. Pinch together the edges which meet just enough to seal. Pat sealed area to get an even thickness of dough. Repeat till round is closed fully.
5. Placed stuffed round on board. Flatten slightly. Sprinkle some flour, roll into a flat round 4"inch/10 cm in diameter.
6. Heat tava/griddle on a medium heat for about 3-5 min..
7. Put round/parantha on tava. Cook for 1 min. Spread 1/2 tsp ghee/oil all over top surface of round. Turn over.
8. Spread 1/2 tsp ghee.oil in the same way. Turn over.
9. Lightly press entire round with spatula, rotating and pressing a small area at a time.
10. Continue pressing and turning till parantha is evenly brown and crispy on both sides. Remove and serve with butter, curd and a cup of tea.
3. Roll ball out of the dough. Place round on the palm of hand. Cup hand slightly to form a depression in center of round.
4. Put amount of filling on round. Surround filling evenly with dough by gently opening and closing hand slightly in pulsating motion till some edges just meet. Pinch together the edges which meet just enough to seal. Pat sealed area to get an even thickness of dough. Repeat till round is closed fully.
5. Placed stuffed round on board. Flatten slightly. Sprinkle some flour, roll into a flat round 4"inch/10 cm in diameter.
6. Heat tava/griddle on a medium heat for about 3-5 min..
7. Put round/parantha on tava. Cook for 1 min. Spread 1/2 tsp ghee/oil all over top surface of round. Turn over.
8. Spread 1/2 tsp ghee.oil in the same way. Turn over.
9. Lightly press entire round with spatula, rotating and pressing a small area at a time.10. Continue pressing and turning till parantha is evenly brown and crispy on both sides. Remove and serve with butter, curd and a cup of tea.
Kid's Delight - Dressing up Leftovers" and Amy's "Love your food- Don't waste it"
