Click the pictures to get the recipes
                                     

Saturday, July 14, 2012

Semolina/Suji Parantha/Paratha

I know Paratha but Parantha is a new word for me. I have never heard about parantha until I borrowed Nita Metha’s Paranthas Aachars & Chutneys book from library. This is one of the recipes I tried at home, by referring that book. The use of olive oil and semolina in place of ghee and flour makes a healthy choice.



Ingredients

Very fine Semolina/Suji - 2 ½ cups
(If you have coarse Semolina then process it once in the grinder to get fine Semolina)

Olive oil – 6 tbsp

Salt – to taste or ¾ tsp



Method

Place Semolina in a large bowl, and stir in salt and 2 tbsp of olive oil.

Gradually add water and knead into a soft dough. Keep it aside covered for 15-20 minutes. If the dough becomes firm then add little water and knead again to get a soft dough. Divide into 8 pieces. Form into balls, roll out into a chappathi.

Heat tava over medium heat. Place the chappathi. Add ½ tbsp. of oil.

Cook the rolled chappathi on the oiled tava just like a parantha. Repeat with the rest of the dough.

Serve hot with your favourite veg or non-veg curry.


3 comments:

Julie said...

Never tried suji in parathas,yummy n healthy!!

Ongoing Events of Erivum Puliyum @ Palakkad Chamayal-Fenugreek Leaves OR Green Chillies

Kaveri Venkatesh said...

Have made this once or twice..but since I don't get very fine sooji easily stopped making it...idea of pulsing the regular sooji sounds good..will try

DivyaGCP said...

This type of paratha is new to me. Looks very interesting!!
Thanks for linking it to the event.
Happy to follow you.
Divya's Culinary Journey
Showcase- FUN IN THE SUN
Bake along challenge # 4 - Peanut Butter

Related Posts Plugin for WordPress, Blogger...
Pin It button on image hover