Parathas with Herbs and bread crumbs

I have quite a few Paratha recipes on my blog e.g. garlic and coriander paratha, the spicy paratha with tomatoes, onions and garlic.  These parathas are also very similar.  The only difference is that I used a combination of chappati flour and bread crumbs.  These parathas came out soft and fluffy.

Ingredients for 10-12 parathas:

  • 1 cup wheat flour (often called Atta or chappati flour)
  • 1 cup bread crumbs.  Recipe for bread crumbs is here
  • 1 small piece of  grated ginger
  • 2 cloves of minced garlic
  • Small bunch of finely cut coriander
  • 1 teaspoon salt
  • ½ teaspoon turmeric
  • 1 teaspoon mixture of coriander and cumin powder (dhanna jiru)
  • 2 tablespoons oil to add to the dough
  • 2 tablespoons yoghurt to add to the dough
  • ½ cup flour for dusting the parathas when rolling them.
  • 2 cups oil for frying (I use sunflower oil)

Method:

1.  Sieve the flour and bread crumbs.  Add in the salt, turmeric, coriander, sunflower oil and yoghurt  and mix well.

2. Using some warm water, mix the dough until you get it soft and pliable like playdough. Cover the dough and allow it  to rest for 30 minutes. The dough became so lovely and soft with a fragrance of all the spices – almost as though I was making dhebras.  I must try making some dhebras with bread crumbs soon.

3.  Divide the dough into 10 -12 small balls.

4.  Like my other paratha recipes roll out one paratha and brush some oil on one side and sprinkle some flour on top of the oil.

5.  Divide this into half:

6. And into Quarter:
7. Roll it out again.  Don’t worry about the shape.
 8.  Cook the paratha first in one frying pan with no oil and then transfer it to a second non stick frying pan and brush some oil to both sides of the paratha. If you do not have two frying pans, you can dry cook them all first.

9. Remove once they get a bit dark like below and serve them hot with any curry.

10.  We served them with plain Khichedi, Kadhi and potato curry.
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