I made a stuffing for paratha and also made Green grapes Raitha/dip to go with it. It was "Lip smacking", I know this because Naveen did smack his lips after tasting Kidney beans Paratha dipped in tangy Green grapes Raitha haha :D
You can make the dip of your choice. Also, if you are making Green grapes dip, you may want to decrease the quantity of green chillies I have added if you prefer a less spicy dip.
| Nutritional Information (Approx) | (per serving) | ||
| Energy | 154 | Calories | |
| Fat | 5 | % | |
| Carbohydrates | 11 | % | |
| Dietary Fiber | 15 | % | |
| Sodium | 9 | % | |
| Vitamin A | 0 | % | |
| Vitamin C | 0 | % | |
| Calcium | 0 | % | |
| Iron | 2 | % | |
| Protein | 6 | Grams | |
| Sugar | 4.3 | Grams | |
| Ingredients : For Parathas | |
| [Makes 6 medium Parathas] | |
| Wheat flour | 3 cups |
| Salt | 1 teaspoon |
| Water | 1&1/2 to 2 cups |
| Oil | 1 Tablespoon |
| Oil/Ghee for frying | |
| Ingredients : For stuffing | |
| [stuffing for 6 rotis] | |
| Kidney beans(washed and soaked in water for atleast 6 hours) | 1 cup |
| Coriander leaves | 1/4 cup |
| Green chillies | 2 to 3 |
| Onion chopped | 01-Feb |
| Garlic | 2 cloves |
| Ingredients : For Grapes dip | |
| [Makes 3 Servings] | |
| Green grapes | 1 cup |
| coriander leaves | 1/2 cup |
| cumin seeds | 1 teaspoon |
| Green chillies | 2 or 3 |
| Yogurt | 1/2 cup |
| Salt to taste | |
* Mix wheat flour and salt. Add warm water and mix it into a dough. Also add some oil and knead the dough for 5-6 minutes. Cover and keep it aside.
* Drain and pressure cook the kidney beans with fresh water just enough to cover most of the beans,for 3 whistles. Once cooked, drain and let it cool. You can save the Bean water/broth to prepare a soup or rasam.
* Grind the kidney beans coarsely and transfer it to a mixing bowl. In the same mixer, add onion, garlic, coriander leaves and green chillies. Grind it coarsely and transfer it to the same mixing bowl and add salt.
* Mix the kidney beans mixture well.
* Take a portion of the dough, roll it half way. Place a portion of the kidney beans mixture on the rolled dough.
* Pull the sides of the dough to cover the stuffing. Pinch the sides to cover the stuffing. Roll it into a ball, dust it and roll again with the stuffing. Do not try to roll it too thinly else it will get sticky and will break.
* Heat a frying pan and put the rolled paratha on the pan and cook for 2-3 minutes. Sprinkle some oil/ghee and flip the paratha. fry again for 2-3 minutes until the paratha is cooked evenly. Serve hot with a yoghurt dip.
* I made a yoghurt dip using some green grapes and it was perfect for these parathas. Here is the recipe:
* Wash and chop the grapes and remove any seeds. In a Mix, grind grapes with coriander leaves, green chillies and cumin seeds to a smooth paste.
* Transfer it a bowl, add yogurt and salt and mix well.
* Serve this yogurt dip with rotis, paratha, fritters or hot bajjis.
