I had almost two cups of lobia(Karamani)gravy made for the previous nights dinner. To which I have added 4 heaped ladleful whole wheat flour (atta). Knead into a soft dough by adding 1/2 cup of warm water.
Leftover subzi's and gravies can be incorporated with atta and rolled into parathas for breakfast. It's saves much of your time,adds more nutrition and food is utilised without losing its freshness.
Lobia paratha
Ingredients
2 cups lobia gravy ( smash into soft with a wooden flat surfaced mattu/potato masher)
4 heaped ladleful whole wheat flour (atta)
1/2 cup warm water
3 tablespoon ghee
Tips
You can use any leftover dal for this delicious paratha. We are not going to stuff it, it will be simply blended into atta and rolled into parathas.
Method
* Use a wooden flat surfaced mattu/potato masher and coarsely ground lobia gravy.
* Measure atta and add to the lobia gravy, knead it will be large crumbles. Once you reach that add warm water a little at a time, knead further It quickly turns out to a soft dough. Keep aside.
* Divide the dough into 12 equal parts. Roll out parathas.
* In a heated griddle pour a little ghee, place the parathas,cook both sides into golden brown. Serve hot with curd and pickle.
*It's best suited for kids tiffin box.
No comments:
Post a Comment