Once there was a Mom who was trying to make something new in parantha making recipe as her kids were damn bore of alu parantha and nutella with parantha.What she did was just a minute’s thinking. It took almost 45 minutes approx but the out come was super yummy! 😂
For vermicelli (filling) ~
3 Cups boiled n washed vermicelli
1/4 Cup desi ghee
Salt to taste
Red chilli powder 1 Tbsp
Turmeric powder 1 Tsp
Curry leaves – 1/4 cup
Urad dal – 2 Tbsp
Chana dal – 2 Tbsp
Green chillies chopped – 1/4 cup
Fresh tomatoes grated – 1 cup
Apple cider vinegar – 2 Tbsp
Tomato ketchup – 1/4 Cup
Red onions chopped – 1 Cup
Mustard seeds – 2 Tbsps
Heeng – 1 Tsp
1- In a heavy bottom non stick pan put ghee n heat it.
2- Fry in heeng, mustard seeds, urad n chana dal n curry leaves for 1 minute on low flame
3- Now fry onion till golden brown.
4- Put all ingredients in except vermicelli n fry till well mixed. Approx for 2-3 minutes.
5- Now add vermicelli n mix very well n keep stirring for 3-4 minutes.
6- Close the lid n flame.
For parantha dough ~
8 Cups whole wheat flour
1 Cup semolina (any kind)
1 Cup All purpose flour
2 Cups fresh red onion paste
1 Tbsp carom seeds
1 Tbsp salt
1 Cup desi ghee (Yes 1 cup)
1 Cup thick curd
1- Mix Salt, carom seeds,red onions paste,ghee n curd very well.
2- Mix Wheat flour, semolina & all purpose flour. Sieve it 4 times for sure.
3- Now mix in the curd mix very well.
4- Now add warm water(if required) and knead a semi tight n soft dough.Not very tight.
5- Put this dough into big bowl full of hot water.
6- Cover it n keep aside for 2-4 hours.
For parantha making ~
1- Grease you plams very well n take out the dough.
2- Start kneading it very well.
3- Knead it for full 5-6 minutes.
4- Make balls as per desired big parantha.
5- Roll it with fingers keeping outlines thinnest possible.
6- Middle part shall be thick.
7- Open the pan of vermicelli n stir it very well.
8- Fill in 4 spoons or required vermicelli, close the ball tightly, roll big n make paranthas.
9- Tastes great with mango pickle or jeera curd.