Have you ever tried unique Arbi Parantha? If not, then definitely give it a try, you will be amazed that how delicious these paranthas are. These are one of the yummiest paranthas I ever had. Crunchy outside and soft inside. Make these yummy hot paranthas for your guests or family and watch these paranthas disappear in a jiffy!
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- Whole wheat flour - 1 cup
- Besan - 1/2 cup
- Arbi (colocasia) - 7-8 (boiled and grated)
- Carom seeds (ajwain) - 1/2 Tsp
- Cumin seeds - 1/2 Tsp
- Green chilies - 2, finely chopped
- Coriander leaves - 2 Tbsp, chopped
- Ginger - 1 inch piece, grated
- Asafoetida - a pinch
- Red chili powder - 1/4 Tsp
- Salt to taste
- Ghee to shallow fry the paranthas
- Water to knead the dough - 1/4 cup
- Take very good quality and clean arbi.
- Before boiling arbi, wash them thoroughly with water. Put arbi in pressure cooker and add water into it.
- Boil the arbi till one whistle, simmer and cook for 2-3 more minutes and switch off the flame. Allow the steam to escape and open the lid.
- Let them cool down a bit. Peel the arbi and grate it.
- Take a bowl, add whole wheat flour, besan, grated arbi, carom seeds, cumin seeds, red chili powder, asafoetida, green chilies, grated ginger, salt to taste and coriander leaves. Mix well and knead into a soft dough using water. (if the dough is sticky, you can apply little oil in your palms and then knead it). Keep aside for 15 minutes.
- Take a small portion from the dough and roll it into triangle shape or any other shape of your choice using a rolling pin and some dry whole wheat flour.
- Heat a tawa and cook the parantha from both the sides using ghee until brown spots appear.
- Serve hot with yogurt or pickle.
Hungry soul by Abha http://www.hungrysoulbyabha.com/