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Chawal (Rice) Parantha
Yesterday, I was alone at home and had no company for dinner. There was a cup of cooked rice in the kitchen. I didnt want to eat that . I didnt want to waste the food either.
Then I remembered a nice stuff that my neighbor had told me about. After some time, I entered the kitchen to churn out something interesting - Rice Parantha. Here is how you can prepare it.
Sieve about a cup and a quarter (1¼) of wheat flour along with 1 tsp of salt. Yes, you will need wheat flour for this. You are preparing parantha after all !!!!
Mix ¼ cup curd, 2 tbsps of ghee, ½ cup of water to it and knead all this into a soft dough. Cover it to set aside for half an hour.
In the mean time, mix the cooked rice with ½ tsp red chilli powder, ½ tsp cumin(Jeera) powder and a finely chopped green chilli. To this add a medium sized onion (finely chopped), along with a pinch of salt.
Then knead the dough again and divided into four equal parts. Now make a roti of approximately 3 inches in diameter (You dont have to use a scale!!!). Stuff the rice mixture in it and fold the corners of the chapatti like that for a samosa.
Flatten the stuffed roti and roll it into a paratha. Then place it on the heated tawa, and cook it by spreading some oil to both the sides of the parantha.
Once its well cooked on both the sides, remove it from the tawa and eat it hot with fresh curd or pickle of your choice. Ummm….I can still feel the great taste.... :)...You feel it too, before I come up with something for you next week.
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Did You Know ?
The paratha was first conceived in ancient Punjab but soon became popular all over South Asia. Even the South Indian states have their own versions of the ubiquitous paratha, the most popular being "Kerala paratha," also called Kerala porotta.
Versions of Parantha - Farata (Mauritius), Roti Canai & Roti Prata (Malaysia & Singapore), Palata (Myanmar).
Htat ta ya, literally 'a hundred layers', is a fried flaky multilayered paratha with either sugar or boiled peas (pè byouk).
Wheat flour is the main ingredient of all breads, which is a staple food of all civilizations making the availability of adequate supplies of flour a major economic and political issue at various times throughout history.
The production of flour has also historically driven technological development, as attempts to make gristmills more productive and less labor-intensive led to the watermill and windmill, terms now applied more broadly to uses of water and wind power for purposes other than milling!
More wheat flour is produced than any other flour. |
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