Parsley Cumin Parathas

Ingredients for Parsley Cumin Parathas

• 1 1/2 teaspoons cumin seeds, toasted and cooled

• 1 colher de chá de sal

• 130g plain flour plus additional for dusting

• 90g whole-wheat flour

• 1/3 de xícara de salsa fresca de folha lisa picada grosseiramente

• 1/2 cup water

• 60ml vegetable oil plus additional for griddle

• 80g ghee (Indian clarified butter)

• Accompaniment: sweet tamarind chutney

• um moedor elétrico de café/especiarias

• a well-seasoned cast-iron griddle or large skillet

Grind cumin seeds with salt to a powder in grinder. Transfer to a large bowl and stir in flours, parsley, water, and oil and continue to stir until a dough forms.

Turn out dough onto a work surface and knead until smooth and elastic, about 5 minutes. Several times during kneading, pick up dough and slap it against the work surface 8 to 10 times to relax dough. Cover dough with plastic wrap and let stand at room temperature 1 hour.

Lightly oil griddle, then heat over moderately low heat until hot, 10 to 15 minutes.

While griddle is heating, divide dough into 4 portions, then roll out 1 portion on a lightly floured surface into an 11-inch round. Lightly brush round with some ghee and cut into quarters, then, starting with rounded edge nearest you, fold each quarter in thirds to form a slimmer triangle (bottom edge will still be rounded). Repeat with remaining dough to form a total of 16 slim triangles.

Roll out 1 triangle on a lightly floured surface first to widen it, then to lengthen it into a 9- by- 4-inch triangle, sprinkling with flour as necessary to prevent sticking. Transfer to a baking sheet and cover with a sheet of wax paper, then roll out and cover remaining triangles in same manner, layering them between sheets of wax paper.

Cook parathas , 3 or 4 at a time, on griddle until undersides are browned in spots, 2 to 3 minutes (parathas will puff, then deflate). Turn parathas over and lightly brush with ghee, then cook until other side of each is golden brown in spots, 1 to 2 minutes. Turn over and brush once more, then cook until parathas are cooked through, 1 to 2 minutes.

Transfer each batch of parathas to a sheet of foil as browned and wrap loosely to keep warm while cooking remaining parathas.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.