1

1 tsp sugar
1/2cup urad dal
1 tbsp ginger, chilli, minced I,!

1 pinch of hing or asafoetida

1 tsp red-chilli powder
1 tsp coriander-cumin powder Iii
1 tsp garam-masala powder
oil to deep fry
'!
1/2tsp salt
MEnIOJ"t
Knead the flour, oil, salt and J
water to a smooth elastic dough. 'i
Cover and keep aside. Grind the
urad dal into a coarse paste. Heat II
I,I
4 tbsp oil. Add the dal paste
alongwith ginger, chilli and hing.
.. Add salt and sugar. Add the
red chilli, coriander, cumin and
lill

.."'- .., garam masala powders. Stir and

II

., mix well. Cook the mixture for 4-5

" ,
1111

minutes. Cool and keep aside.

or ghee. (The parathas after
lACCHA frying, will clearly show the
Take lime-sized portion from
the dough. Stuff the portion with
PARATHA multiple layers formed.) Serve hot. the prepared dal filling. With the
(Layeredparatha) help of the oiled palm, press the
stuffed portion of the dough
INGREDIENTS:
1cupflour
KHASTAKACHURI evenly to form a small smooth
(Stuffed fried puris) circle of 3-4 inch diameter. Deep-
3/4cupoil or ghee INGREDIENTS: fry on low flame till golden.
2tbspground rice or rice-flour Served best with sweetened
1 cup flour
8tbspoil or ghee (for frying)
4 tbsp oil tamarind chutney.
I 1/2tspsalt
Khasta kachuri ...
~FTHOD ~...-
I Mixthe flour, oil and salt and
I mixwelltill the mixtureresembles
coursebreadcrumbs. Sprinkle
\, toforma
chilled
water droplets just enough
dough. Cover and keep
aside.Roll out thin circles, about
12inches in diameter. Sprinkle
riceflour on the surface. Roll it
fromoneend, till it forms into one
longcylinder.Take one end of the t
,II
cylindershaped product, and
continueto coil it like a coiled-
snake,till the coiling reaches the -. ~~!I'I
otherend. This process enables
theparathas to have multiple
layers.
Roll out the coiled dough
Iii
Intocircles of about 8 inch r. .
diameter. Heat a tawa and fry the
parathas on both sides using oil l ~ -~
Woman's Era. February (First) 2008 69