Thursday, Dec 20 2007

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Kootu Rajgiri Parathas

For dough

1 1/2 cups kootu flour 1 tbsp. oil salt to taste

For filling

1 cup rajgiri toasted
1 potato boiled and mashed
1 tbsp. coriander leaves finely chopped
2 green chillies finely chopped
1 tsp. ginger grated
1/4 tsp. turmeric powder
1/2 tsp. cumin seeds
1 tsp. lemon juice extracted
salt to taste

Other ingredients

Oil to shallow fry

Method for dough

1. Mix all ingredients for dough.
2. Knead to a soft pliable dough.
3. Cover with a moist cloth, keep aside.

Method For filling

1. Heat oil in a heavy pan, add cumin seeds.
2. Add ginger, allow to splutter.
3. Add mashed potatoes,lemon juice, coriander, mix well.
4. Fold in toasted rajgiri grains.
5. Keep aside till required.

To proceed

1. Divide dough into six parts, shape into balls.
2. Divide filling into 6 parts.
3. Roll one ball of dough, to a rounds 5" in diameter.
4. Place one portion of filling in centre.
5. Bring together all edges of round over filling.
6. Press lightly to form a thick round.
7. Dust lightly with kootu flour.
8. Roll into a paratha 6" in diameter.
9. Heat skillet (tawa), roast both sides lightly.
10. Drizzle some oil, flip and allow to become golden, on low flame.
11. Repeat for other side.
12. Serve hot with coconut or pumpkin chutney.

Making time: 30 minutes
Makes: 6 parathas
Shelflife: Filling & Dough 1 day refrigerated. After frying best fresh
Variation: You may substitute kootu flour with either singhara flour, rajgiri flour,  or a combination of all three.

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