Trying hard to achieve something is great. However, sometimes trying too hard kills our natural instinct to get things right. What do you think?
The solution is right there staring into our face but we are unable to see it. Sometimes taking a step back is a great way to move forward. On one such day which was one in a series of days of trying too hard, I was standing before my refrigerator, battling the ever-elusive question – What do I make for dinner today? As I ticked off one option after another trying to get the brain and palate to agree on something, I literally took a step back. That is when I spotted the box of leftover kadhi from lunch. And that is how these mini parathas made with whole wheat were born.
I served them with a vegan beetroot dip, stir-fried vegetables, and cheese. They were cooked in a jiffy. I just had about enough time to take a few quick shots of the mini parathas before the kids attacked them. And then, I forgot about them.
Until I happened to chance upon the pictures today while clearing my dropbox. Scroll down for the full recipe, one that would have been lost if not for some cloud decluttering.
- Kadhi (previously cooked)- ½ cup (see here the recipe for making kadhi-http://www.vegrecipesofindia.com/punjabi-kadhi-recipe-punjabi-kadhi-pakora/). Please note that you do not need pakoras for this recipe, just the kadhi to make the dough
- Whole-wheat flour- 2 cups
- Oil-2 tablespoons + 4 tablespoons for shallow frying the parathas
- Add 2 tablespoons oil to the flour and rub the flour between your palms for 5-7 minutes. This helps incorporate oil well into the flour and helps keep the parathas soft
- Knead the dough using the kadhi instead of water adding the liquid gradually making sure not to over add the liquid and make the dough too soft (See here the method to knead dough)
- Cover with a wet muslin cloth and let it rest for ten minutes
- Dust a flat base with flour and roll out small 4 inch parathas. You can use a cookie cutter to make sure all the parathas are the same size
- Heat a flat iron or non-stick pan and cook the parathas on medium-high heat, brushing a teaspoon of oil on both sides and flipping halfway through. This should take 2-3 minutes
- Serve hot with a dip of your choice,cheese and stir-fried vegetables or minced meat
Calories (per mini paratha)- 30 Nutrition- Protein/Folate/Iron/Potassium/Fiber/B-Complex, Magnesium It does wonders for your- Muscles/Sleep/Inflammation/Gut/Blood This is “My 8pm Meal”