ARBI KA PARATHA
Arbi Ka Paratha is a flatbread made from wheat flour, taro root and spices. Generally enjoyed as a breakfast option, cooked taro root can be added to the dough of the paratha or used as a stuffing. Enjoy them with some plain yogurt, pickles and masala tea.
Ingredients
- 2 cups arbi steamed and mashed or grated
- 1½ cup wholewheat flour
- ½ cup chickpea flour
- ¾ tsp salt
- ¼ tsp ajwain
- ¼ tsp asafoetida
- ¼ tsp turmeric powder
- ½ tsp red chilli powder
- 1 tsp cumin seeds
- ⅓-½ cup water
- 1-2 green chillis chopped finely or crushed
- 1 tbsp grated fresh ginger
- 2 tbsp kasuri methi crushed
- oil for shallow frying
- 6 tsp ghee
- extra flour for dusting
Instructions
- Mix both flours, salt, asafoetida, carom seeds, turmeric, red chilli powders and cumin seeds in a big bowl.
- Add crushed kasuri methi.
- Add the mashed or grated arbi to the flour mixture.
- Mix everything together. The flour will be a bit wet.
- Add water little at a time and form a soft dough.
- Take about 1-2 tbsp oil on your palms and knead the dough till it becomes smooth.
- Cover and allow the dough to rest for 15 minutes.
- Divide the dough into 8 parts. If it is very sticky, dust it with some flour.
- Roll each part into a ball.
- Heat a skillet or tawa over medium low heat.
- Dust one ball with flour and roll it into a 6" diameter circle.
- Smear some ghee over it. Sprinkle some flour, little not too much.
- Fold into half.
- Smear ghee and sprinkle flour over the folded half.
- Fold into a quarter.
- Dust with little flour and roll the quarter into a triangle shape about 6" from one point to the other.
- Place the rolled triangle on the hot skillet or tawa.
- Cook till small bubbles appear on the surface.
- Flip and cook the other side for 1 minute.
- Smear some oil over the paratha or flatbread and flip it over.
- Cook till brown specks appear on it.
- Smear oil on the top part of the paratha or flatbread and flip over.
- Cook till brown specks appear and its a bit crispy. So basically both sides should have brown specks on them.
- Serve immediately with pickle, yogurt and hot cup of masala tea or coffee.
- Repeat the above steps with the remaining dough.
Notes
- Replace the taro roots with potatoes, sweet potatoes, beetroots, carrots to make different sort of flatbreads.
- Adjust the amount of green and red chillis according to your taste.
- Boiled and mashed taro roots will appear sticky but once it is added to the flour it will not be so sticky.
- If the dough becomes too soft, add a bit more wholewheat flour.
- Can replace kasuri methi with fresh fenugreek or coriander.