Ajwain Parantha

Ajwain Parata /  Carom seeds Parata.

Whole Wheat Flour / Aata  :  3 cups ( 600 ml )

Warm water: 1 cup

Salt  : ½ tsp

Sugar : ½ tsp

Carom Seeds / Ajwain : 1 tsp

Oil : 1 tsp ( while kneading )

All-Purpose flour / Maida for dusting.

Ghee while preparing Parantha.  

Dry roast Carom seeds just to make it warm .  It releases nice aroma.  Remove from the heat and powder it nicely .  Can use Mortar and Pestle.

Mix all the ingredients and knead briefly, just to mix water and no traces of dry flour.  Brush oil on surface of the kneaded dough to prevent it from drying .  Rest for at least half an hour.   Now knead thoroughly into soft dough,  for 10 to 15 minutes .   Dough should not be sticky or it should not be hard.  You can use food processor or can knead using hands.

Divide into 12 equal portions of balls .

Dusting in All-purpose flour , roll each balls into a disc, little bit thicker than chapathi. . 

 While rolling,  pressure should be light and equally applied .

Apply few drops of melted ghee and spread carefully on the facing side of the rolled parata.

Sprinkle some maida .  

Now fold it into half.  

Again apply some ghee and sprinkle some maida.  Now again fold into half to form triangle in shape.

Now gently roll on the parata to get expanded triangular rolled Parata.  You can use maida for dusting while rolling the parata.

On a hot tawa place the rolled Parata .

Keep the flame to medium .

When it just starts to bubble at the bottom ( first side ),.

Flip  and apply few drops of ghee lightly and cook till it gets light brown spots on the second side.

Again flip and apply ghee on the other side too.  Cook the other side for few seconds till it gets golden brown spots.

Serve hot with Dhal /  Bhaji  or any gravy.

Store in Hot pack and serve fresh.

It will be soft even it gets cold, so very ideal for lunch box or travel.

Can be refrigerated and just warm it before using.

Note : 

• ·       Water may vary according to the quality of wheat flour.   Increase or decrease accordingly.  

• ·       After kneading , if you find your dough is sticky , add some flour and knead it.  And if it is hard , add little water and knead.

• ·       Use less flour for dusting as much as possible .

• ·       Machine ground wheat flour gives best result.

Veg Kolhapuri

Veg Kolhapuri

Veg Kolhapuri is a dish from the city of Kolhapur in Maharashtra, India consisting of mixed veggies in a thick and spicy gravy.  It is served as a main course accompanied by breads such as Roti, Parantha, Puri etc.    Let me share the method I prepared Veg Kolhapuri. 

Mix Veg :  2 cups ( carrot + Beans + Peas + Cauliflower )

Dry fry : 

Cashew : 2

Black Til : 1/4 tsp 

Coconut : 1 tsp 

Dry Powder : 

Fenugreek powder : 1/8 tsp

Kashmiri chilly powder : 1/4 tsp

Red chilly powder : 1 tsp

Sugar : 1/2 tsp

Goda Masala powder :  1 tsp

Turmeric powder : 1/8 tsp

Salt to taste

Other ingredients : 

Small Onion : 4

Green chilly : 1

Ginger : 1/4 inch

Garlic : 4

Tomato : 1

Curd : Half ladle

Tempering :  

Mustard seeds : 1/4 tsp

Jeera : 1/2 tsp

Cooking oil :  3 tbsp.

Method : 

In low flame, Dry roast til seeds till it pops ... Add cashews and when it becomes warm add coconut. Fry for a couple of minutes. 

Remove from the Pan.

When it becomes to room temperature, grind cashew,  til, coconut with onion, ginger, garlic, green chilly to a course paste.  

Grind tomato separately to course paste. 

In a small cooker , add oil and temper mustard and Jeera .  

Add Onion paste and saute for few minutes till the raw smell goes out . 

Add tomato paste and saute till oil leaves. 

Add dry masala powders and saute for 30 seconds . 

Add curd and keep stirring for a minute. 

Add half cup of hot water and chopped veggies. 

Mix everything nicely and close the lid.

Cook for a whistle .

After opening garnish with finely chopped coriander leaves.

Veg Kolhapuri is ready to serve with Roti, Parantha, Puri or Kulcha. 

Note :  You can use Garam masala powder instead of Goda masala.