This New Year, like everyone else, I made a few resolutions..The "Two Times" resolution(s) among other resolutions --
25 days later, I am yet to incorporate them in my lifestyle. What I have concluded is that its so easy to make up the list..But to follow it, its entirely a different thing. I guess I need to go to a boot camp to get disciplined. :(
Over the weekend, I dragged myself to the supermarket to get some ground meat. I made a scrumptious "African" dish with the meat + greens and made these lovely parathas to eat it with.
It also tastes good with Simple Vegetable Kurma, Channa Masala, Flambeed Orange Peppers or Maharashtrian "Sugar and Spice" Eggplants N Potatoes.
Ingredients:
- Will do justice to the Gym-membership by visiting the Gym at-least twice a week
- Will bond with my Yoga-mat at-least twice a week
- Will blog post at-least twice a week
- Will blog-hop and see what everyone else is cooking at-least twice a week
- Will eat meat at-least twice a week
- Will call my friends and family at-least twice a week
25 days later, I am yet to incorporate them in my lifestyle. What I have concluded is that its so easy to make up the list..But to follow it, its entirely a different thing. I guess I need to go to a boot camp to get disciplined. :(
Over the weekend, I dragged myself to the supermarket to get some ground meat. I made a scrumptious "African" dish with the meat + greens and made these lovely parathas to eat it with.
It also tastes good with Simple Vegetable Kurma, Channa Masala, Flambeed Orange Peppers or Maharashtrian "Sugar and Spice" Eggplants N Potatoes.
- 1-3/4 Cups Whole Wheat Flour ( I use "Aashirvaad" Atta from Indian, Atta: Ground Whole Wheat grains)
- 1 Cup Warm Water + a few more tbsp, as required
- 1 Tbsp Olive Oil
- 1/2 Tsp Salt
- 1/2 Tsp Sugar
- 1 Tbsp Olive Oil + 1 Tbsp Butter (liquid) mixture
- 1/8 Cup Whole Wheat Flour, for dredging and filling
- In a wide bowl, add the flour, salt, sugar, 1 Tbsp Olive Oil and a cup of warm water.
- Knead the dough, sprinkling water as needed and form a soft dough. Let the dough rest in a warm spot for an hour.
- Knead the dough again and divide it into 8-10 even-sized balls. Flatten the balls into discs and set it aside.
- Roll the dough into a thin circle. Add a tsp of oil-butter mixture in the center. Add 1/2 Tsp of flour on the top.Make a paste out of the flour and oil-butter mixture.
- Smear the paste all over the circle evenly. Roll the dough, jelly-roll style into a tight rope. Afterward, roll the rope back and forth to lengthen it until its about the thickness of a cigar.
- Form the rope into a tight coil( like shown in the picture) and arrange it on a plate. Repeat the same for all the other discs. Smear any leftover oil-butter mixture on the top of the coiled discs.Cover with a cling wrap. Refrigerate the discs for at-least 2-3 hours.
- Roll the coiled discs, dredging with flour until its approximately about the thickness of a Nickel.
- Repeat the above steps for the remaining coiled discs.
- Warm a Griddle/Tava. Dip a paper towel in oil and smear the Griddle/Tava. Add the rolled-out paratha and cook for 15-20 secs.
- Flip and cook for another 15-20 seconds. Flip it once more and cook until there are light-medium brown spots all over the parathas.
- Serve warm with any side-dish of choice. A few recommendations - Simple Vegetable Kurma, Channa Masala, Flambeed Orange Peppers or Maharashtrian "Sugar and Spice" Eggplants N Potatoes.
