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Bikaneri Parantha (can be called paratha or porotta)
Published On: 17 Aug 2002
English: All Purpose Flour
tamil: Maida Maavu
malayalam: Maida Mavu
telugu: Maida Pindi
kannada: Maida Hittu
for more details, click the name of the ingredient
English: Bengal Gram
telugu: Sanagalu / Sanaga
kannada: Kadale / Chana
Oriya: Buta / Bata
Punjabi: Chole / Channa
Bengali: Laban / Noone
English: Coriander Powder
kannada: Kottambari Beeja / Haveeja
hindi: Dhania / Dhana
Bengali: Dhonay / Dhaniya
Gujarati: Dhana / Dhaniya / Kothmiri / Libdhaba
Konkani: Kottambari / Konpir
Marathi: Dhane / Kothimir
Kashmiri: Deaniwal / Kothambalari
English: Garam Masala
Mix together maida, salt, 2 tbsp of oil along with some water and knead it to make a smooth dough.
Soak Bengal gram for 6 hours.
Boil it in a pressure cooker with a glassful of water and cook for 1 whistle.
Drain off the excess water and grind the dal.
Heat 2 tbsp oil in a pan or a kadai.
Add dal paste and roast it for 3-4 minutes.
Add red chilly powder, coriander powder and the garam masala powder and cook again to get rid of the raw smell of the powders.
Allow this mixture to cool.
Stuff this paste into maida balls.
The paranthas should be as thin as a papad.
Make soft paranthas an hour before serving.
:- Serve with Aloo Dum Masala, Raita and Chutney. :- Makes about 50 thin paranthas.
Can we replace maida with atta. Its really tempting n different. Am going to try it. Thanx.
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