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Friday, 15 May 2015

Tomato Paratha


           Parathas form a staple diet almost everywhere, especially in the Northern regions of India. They are prepared in many ways, with many ingredients and with different types of stuffing. 

       In my blog you will come across various types of parathas made with bottlegourd, cauliflower, keema, yam, sweet potato, green peas, zaatar, potato, cabbage, lachcha, radish, chana dal, soyabean, spring onion and paneer to name a few. 

         Now let me share Tomato Paratha, where I gave a rectangular shape and had them with a side dish. They also go well with pickles / yoghurt / butter too. They certainly are a nutritious satisfying breakfast. Please check for a step by step method with pictures to prepare it.








  • 1 cup Atta (whole wheat flour)
  • salt to taste
  • 1/2 tsp. red chili powder
  • 1/2 tsp. garam masala powder
  • 1 tbsp. oil to knead
  • puree of 2 tomatoes
  • oil to shallow fry








          In a bowl, sift the Atta and knead a tight dough with salt, 1 tbsp. oil, red chili powder, garam masala and the tomato puree. Keep aside for 25-30 minutes.

          Divide into 4 equal portions and roll out each into a circle. Brush some oil over it and sprinkle little flour .

          Fold from two opposite sides and then again from the other two sides as shown just like an envelope. Roll out similar parathas from the remaining dough.

          Heat a tawa / griddle and shallow fry the parathas one at a time by drizzling some oil over it and around the edges.

          Fry the parathas till light golden in colour on both sides. Serve them hot with any side dish or pickle.




                               Knead a stiff dough with atta, salt, red chili powder, garam masala powder, 1                                tbsp. oil and tomato puree.
                            


                               Divide into equal portions.



                               Roll out each portion into a circle, Brush with some oil and sprinkle little                                        flour.



                               Fold over from two opposite sides as shown.



                              And again fold from two ends as shown.



                               Roll into a square shape paratha by dusting some flour.



                               Roll out the rest of the dough in the same way and shallow fry on both sides                                  till light golden in colour.
                             


                               Serve with any side dish or pickles.






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