Open Mix Veg. Paranth a Lockdown treat

Open Mix Veg. Parantha Lockdown treat

Ingredients for Dough

1. 2 Cupswhole wheat flour
2. 1/2 Cup chick pea flour 
3. 3 Table spoons maize Flour 
4. 1/2 Tea spn. turmeric powder
5. Chilli flakes
6. Mustard oil or Ghee
7. Asafoetida (Hing)
8. Chopped Coriander leaves
9. Green Chilli finely cut
10. 1 Tea spoon salt 
11. and water for kneading dough

Ingredients for Topping Mix Vegetable & spices 

1. Mashed boiled potatoes 
2. Grated Capsicum
3. Grated Carrots
4. Grated Cabbage
5. Finely chopped Coriander leaves or Mint leaves
6. Green chillies
7. Cumin seeds
8. Red chilli (kuti mirch)
9. Asafoetida (Hing)
10. Amchoor  ( dry raw mango powder) or Lemon juice
11. Bread crumbs
12. Samolina (Sooji) 
13. Salt 



 For Dough for Paranthas

14. Cooking oil  

Method: For making dough: Mix all ingredients for dough together. Mix little by little water and knead the dough till it starts leaving sides. Make a soft dough. Let it rest for 10-12 minutes.
Fold and roll like we do for making paranthas. Cut into rounds with cookie cutter oe normal steel tumbler inti round shapes. You may also make three thin rounds and smear little oul in between. Put one layer above another. Pinch the sides. May opt for any one way.
Put a griddle (Tawa) in medium fire, put the rolled parantha base on Tawa. smear just few drops of oil and cook till light brown few black spots will be visible when it is well cooked. Turn side and cook the other side. You may make small or big size rolls to your choice.

Making of Veg mix for top of open Paranthas:
Grate boiled potatoes, Uncooked fresh capsicum, cabage and the carror in a bowl. Mesh them well with palm and fingers. Now add Bread crumbs, samolina, coriander leaves, cut green chillies, salt,
Heat a shallow fry pan on medium fire. Add oil, cumin seeds fry till done. add chilli powder, Hing. Add the mashed items to fried spices. Sprinkle anchoor on. Stir fry on slow fire for 6-7 minutes till the mixture turns pinkish and leaves good aroma. Now cool the mixture a bit and place 1 heap full table spoon on top of each round of Parantha pieces. this quantity may vary according to the size of the parantha base. Heat for 1 minute and turn side, cook the other side to make the top crispy, light brown. Serve with some chutney and mango curry shown on this blog.