Like any other day, as I entered home that evening, Benudi,
our cook asked me if I was hungry and if she should make something for me to
eat. I looked at the time and told her, “I will be having an early dinner. It’s
ok. You finish your work.” She replied, “No problem! But have these aloo tikkis that I am preparing with the
leftover boiled potatoes. Let me know how these are.” One of the advantages of
having Benudi as my cook is that she has the equal enthusiasm to cook new items
that I have for eating, and she doesn’t even care if it falls in the healthy
eating category. So when I told her about having a tawa parantha, we both
decided on pyaaz & dhaniya patta ke
paranthe. Mainly because the ingredients are there at home and they will be
prepared with wheat flour and with only a drop of oil per paranthe. And I have no regrets in giving her the entire credits
for preparing such tasty options of paratha
for my breakfast.
Recipe Type: Breakfast
Cuisine: Indian
Serves: 3-4
Ingredients:
Wheat flour (atta): 2 cups
Besan (gram flour): 1 Tablespoon
Onion: 1 big or 2 medium onions finely chopped
Coriander leaves: 1 bunch finely chopped
Green chillies: 2 finely chopped
Salt to taste
Oil – 1 teaspoon to add to dough
Oil – 2 tablespoons for tawa fry
Water – to make the dough
Procedure:
1.
In a mixing bowl, take wheat flour, besan,
chopped onion, green chillies and coriander leaves, salt and oil. Mix well.
2.
Add water in appropriate amount to the mixture
and knead into a dough.
3.
Keep covered for about 30 minutes.
4.
Make small balls from the dough and roll them
out into circular shapes.
5.
Heat a non-stick tawa and add parantha. While it
gets roasted, add a teaspoon of oil and turn the side. Let it cook and turn
slightly brown to get a crispy look.
6.
Follow the same for the rest of the paranthas.
7.
Serve hot with dahi (curd)/pickle or simple, tomato-chilli
sauce.
