Thursday, Dec 20 2007

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Green Bengal Gram Dishes Harbara Parathas

Ingredients:

For paratha dough:
2 cups wheat (or plain) flour
1 tbsp. fat (oil or ghee)
salt to taste
water to knead

For filling:
1 cup fresh green gram
2 green chillies
1-2 flakes garlic
1" piece ginger
salt to taste
3-4 pinches turmeric powder
1/2 tsp. garam masala powder
2 pinches citric acid powdered
3-4 pinches asafoetida
1/4 tsp. each cumin, mustard, sesame seeds
2 bread slices
1 tbsp. oil

Method:

For dough:

1. Mix all ingredients except water.
2. Add a little at a time and form a soft pliable dough.
3. Keep for 30 minutes before using.
4. Always keep covered with a moist cloth, and see that the cloth is kept moist.

For filling:

1. Put gram, chillies, ginger, garlic, in small mixie, and grind to a paste, without adding water.
2. Remove keep aside. In same mixie, add bread, make tiny crumbs.
3. Heat oil in heavy pan, add seeds, asafoetida, allow to splutter.
4. Add ground paste, stir fry on low for 5 minutes.
5. Add salt, garam masala, turmeric, citric acid, stir well.
6. Add crumbs, stir well, remove from fire.
7. Keep aside for 10 minutes to cool.

To proceed:

1. One paratha requires a pingpong ball sized lump of dough.
2. For rolling, use dry flour as in phulka, etc., to roll easier.
3. Dust the roti with dry flour now and then.
4. Roll a thick roti about 4” diameter.
5. Place a tbsp. of filling at centre.
6. Brings the ends to the centre from 4 or 5 points.
7. Overlap ends so they do not leave an opening.
8. Press gently.
9. Dust with dry flour, proceed to roll to 6' diameter.
10. Heat a heavy griddle, place paratha on it.
11. Allow one side to cook have brown golden patches.
12. Turn repeat for other side. Drizzle some oil and flip.
13. Drizzle oil on other side. Sizzle till done.
14. Repeat with remaining dough and filling.

Making time: 45 minutes
Makes: 7-8 parathas
Shelflife:
Paratha: Best fresh
Filling: Refrigerated 2 weeks (Reheat and cool again after thawing)

Note: To reduce time, one can make filling ahead of time and freeze. But to use a few hours later, do freeze, just cover and keep aside. It will not spoil. If the frozen filling feels watery when thawed, reheat in heavy pan, stirring constantly, till a soft lump forms. This will save the paratha from becoming soggy.

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