Indian Recipes
|
|
|
|
Ingredients
|
| 1 |
Kuttu flour |
2 cups |
| 2 |
Potatoes, boiled, peeled & mashed |
2 |
| 3 |
Dry flour |
for dusting |
| 4 |
Sindhav salt |
1 teaspoon |
| 5 |
Cumin seeds |
1/2 teaspoon |
| 6 |
Asafetida |
2 pinches |
| 7 |
Oil or ghee (clarified butter) |
for frying |
| Method |
In a large bowl, combine atta, potatoes and salt, mix well, now add sufficient amount of water and make a flexible dough. Knead well and set aside for 20 minutes.
Divide the dough into eight pieces and shape them into round balls by using dry flour. Now heat the griddle (or tava) over medium heat, roll out the dough balls into chapattis, put it on tava and pour ghee in the form of trail along the outer edges of the paratha.
Flip and cook on the other side. Repeat this process with all the balls.
|
| Servings -4-6 |
|
|
|
|
|
|
| Introduction
of the dish |
|
Kuttu is a fruit and is good for vrats. You can also use Singhara flour in place of kuttu flour.
|
|
Disclaimer:
Most of the articles and recipes published here are collected via print
media, email and internet. The recipes were considered to be public
domain. Please use any information at your own risk. the writer will
not be responsible for any damages from the use of the information
provided. If anyone one has any objection regarding copyright or
ownership or any other details please contact classicfood4u.com via
email info@classicfood4u.com with proof and material will be promptly
removed from the site.
