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Griddle-Fried Layered Green Chile Pepper Breads |
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Serves: 10 Print this Recipe(Mirchi ka Lachaedar Paranthae) Category: Griddle-Fried Breads, Vegan Makes 10 to 12 breads Sharp and hot--especially if you add all 3 chili peppers--this parantha is best served with mild accompaniments, one of which should definitely be a mild yogurt raita. 1 teaspoon Chaat Masala or store-bought 1 pound (1 recipe) dough for Basic Griddle-Fried Breads 1/4 cup finely chopped fresh cilantro, including soft stems 2 tablespoons peeled minced fresh ginger 3 scallion, white parts only, minced 1 to 3 fresh green chili peppers, such as serrano, minced with seeds 1 teaspoon ground dried fenugreek leaves 1/4 teaspoon salt, or to taste 2 to 3 tablespoons vegetable oil 1 cup stone-ground durum whole wheat flour in a medium bowl or a pie dish, for dusting 1. Prepare the chaat masala. Prepare the dough. Then, in a small bowl, mix together the cilantro, ginger, scallions, green chili peppers, fenugreek leaves, and salt. 2. To roll the paranthas, divide the dough and the herb mixture into 10 to 12 portions. Working with each dough portion separately, make a layered triangle, square, or circle as per the directions for Shaping Paranthas (see INFORMATION AND SPECIAL TECHNIQUES). 3. Place the rolled parantha on the hot tava or griddle. Turn over when it is slightly cooked and dotted with tiny golden spots on the bottom, about 1 minute. When the other side is covered with larger brown dots, turn it over, and brush lightly with oil. Flip it over again and fry the oiled side about 30 seconds. Similarly, baste and fry the other side another 30 seconds. There should be a total of 4 turns. 4. Remove from the griddle and serve. From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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