The Indian Vegan Kitchen_ More Than 150 Quick and Healthy Homestyle Recipes - Madhu Gadia [87]
2. Squeeze the grated daikon between your palms or place in a towel and twist, to remove the excess water. Discard the water. Place the squeezed daikon in a bowl. Mix in cayenne pepper, green chiles, coriander, and amchur. Mix well. Divide filling into 8 (¼ -cup) equal portions. Set aside.
3. Place ½ cup flour for rolling in a shallow container.
4. Divide dough into 16 small balls. Roll each ball with the palms of your hands in a circular motion until the dough is smooth. Press to flatten. Roll each flat ball in the dry flour.
5. You will need two dough balls for each paratha . Roll out each ball into a 3-inch circle. Place about ¼ cup of the filling on one circle, spreading evenly. Sprinkle the filling with salt. Place the second 3-inch circle on top of the filling. Press firmly your palm and seal the edges of the two circles together. Lift the filled circle, dust it with flour on both sides, and roll out to a 6-inch circle. (Use only the amount of flour you need to easily roll the dough. Excess flour on the griddle burns and creates smoke.)
6. Heat tava/iron griddle or a heavy fry pan on medium-high heat. Adjust heat as needed. If tava is too hot, the paratha will burn and stick to the tava, and if not hot enough, it will take a long time to cook and become dry.
7. Lightly oil the preheated griddle and wipe off excess. Place one filled paratha on the griddle. Cook for 1 to 2 minutes, until bottom colors and paratha becomes firm and easy to pick up. Turn over with a flat spatula and cook until light brown spots appear on the underside. (While one is cooking, fill and roll the next one.)
8. Using a large soup or serving spoon, lightly oil the top of the paratha with ½ teaspoon oil. Turn it over and oil the second side. Using the spoon or the spatula, press the paratha several times. This helps the paratha brown evenly. Cook until golden brown on both sides.
9. Serve immediately or store in an airtight container.
NUTRITION INFORMATION PER SERVING:
Calories: 160; Total Fat: 6 g (Saturated Fat: 1 g);
Carbohydrate: 24 g; Protein: 5 g; Fiber: 5 g;
Sodium: 160 mg
Spinach Flatbread
Palak Paratha
PREP: 10 minutes
COOK: 25 minutes
MAKES: 8 servings
SERVING SIZE: 1 paratha
Make these parathas with spinach or methi (fenugreek) leaves. Methi leaves are more pungent and slightly bitter, with a distinct flavor and aroma—their flavor takes a little getting used to. You can even mix spinach and methi leaves in any portion for a different taste. Fresh spinach is best for this recipe, but you can use frozen too.
2 cups roti-atta, or white whole wheat flour,
plus additional for rolling
1 teaspoon salt
½ teaspoon cayenne pepper, or to taste
1½ cups spinach (loosely packed), chopped, or
fresh fenugreek (methi) leaves, chopped
¾ cup water
2 tablespoons canola or vegetable oil
1. In a mixing bowl, combine flour, salt, cayenne pepper, and spinach. (Do not make this dough in a food processor.) Make a well in the center of the flour. Gradually add water as you mix dough. (Depending on the type of flour and the moisture in spinach, the amount of water needed may vary slightly.) The dough should be soft and easy to roll into a ball. Knead the dough for 1 to 2 minutes until smooth and elastic. Cover and let stand for 10 minutes or longer.
2. Place ½ cup flour for rolling in a shallow container.
3. Heat tava/iron griddle or a heavy fry pan on medium-high heat. Adjust heat as needed. If tava is too hot, the paratha will burn and stick to the tava, and if not hot enough, it will take a long time to cook and become dry.
4. Divide dough into 8 balls. Roll each ball with the palms of your hands in a circular motion until the dough is smooth. Press to flatten. Roll each flattened ball in the flour. Roll out each ball into a 3-inch circle. Brush the top of the circle with oil.