Home-Made Choliya Paratha By Seema
Parathas form an integral part of any north indian dinner. Over time, there have emerged different varieties of the paratha, each with a distinctive quality of its own. The choliya paratha recipe
- Grind the choliya and the green chillies in a mixer-grinder
- No water would be needed
- After grinding, the mix should have a thick consistency
- Put the grinded choliya on a plate
- Add the coriander leaves
- Add the garlic-ginger paste
- Add the garlic greens
- Add the chopped garlic
- Tip: Since green garlic is available only during winters, you can substitute it with diced garlic
- Add salt
- Add the dhania powder
- Add the jeera powder
- Add the red chilli powder
- Mix all the ingredients together
- Tip: The filling here is enough for 2-3 parathas
- Pinch out a portion out of the kneaded dough
- Dust it in the dry flour
- Roll out the dough for the paratha
- Take a handful of the stuffing and place it on the paratha
- Shut the paratha on all sides
- Pat it with your palms and dust it in the flour again
- Roll out the dough again
- Tip: If there are cracks on the surface, dust them with flour so that the paratha remains in proper shape
- Fry the paratha on high flame
- Flip the paratha over and start applying ghee (clarified butter)
- Tip: Prick the paratha a little so that the ghee seeps inside well
- Tip: Cook the paratha on low flame for a while if you want it to become crispier
- Paratha is ready to be served
Seema Gadh
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