Skip to main content
By
Post a Comment

BLACK-EYED PEAS PARATHA

By


    Preparation time:20 min, Cooking time:50 min, Yield:Serves 4

    INGREDIENTS:

SI NO
CONTENTS
QUANTITY
1
BLACK-EYED PEAS
1 1/2 CUP
2
ALL PURPOSEFUL FLOUR/ MAIDA
1/2 CUP
3
WHEAT FLOUR
1 CUP
4
OIL
4-5 TSP
5
GINGER CHOPPED
1 TSP
6
TURMERIC
1/8 TSP
7
CHILLI POWDER
1 TSP
8
CORIANDER POWDER
1 TSP
9
CUMIN POWDER
1 TSP
10
GARAM MASALA
1/4TSP
11
CORIANDER LEAVES
FEW
12
ONION
1 SMALL
13
GREEN CHILIES
2-3
14
SALT
TO TASTE


METHOD:

In a mixing bowl add wheat flour, maida, salt, oil and mix well, add ½ to ¾ cup of water and kneed well and keep it aside for 15-20 min.
Wash and Cook black- eyed peas with 3 cups of water till soft,andMash or grind the beans into smooth paste without water.
Heat 2 tsp of oil in a pan, ginger onion paste,  mashed peas,cumin powder, coriander powder, garam masala powder, turmeric, red chilli powder and salt, fry  for 1-2 min and keep it aside.
Take medium size paratha dough; make a small round shape. Place the filling in the center of the dough. Cover the dough, seal it tightly and press gently over the reserved flour.
Use little flour for dusting and roll out the dough into circular shape.Place the rolled paratha on hot griddle/tava.
  Use little oil or ghee to  roast the paratha's on both the sides until light golden brown



                              Serve hot black-eyed peas paratha with curd or chutney.
TIPS:

Gently rollout the parathas, otherwise stuffing would come out.

 parathas can be rolled out according to  desired shape and size you want.

Black-eyed peas are rich in fiber, which can help decrease in blood cholesterol.
Labels:

Comments

Post a Comment

please do not post spam link in the box.

Popular posts from this blog

BALEKAYI BAJJI/ RAW BANANA FLITTERS

By
  Preparation time:25 min Cooking time:45 min Serves:6-8   INGREDIENTS: SI NO CONTENTS QUANTITY 1 CHICKPEA FLOUR/BESAN 2 CUP 2 RICE FLOUR 2-3TBSP 3 BAKING SODA 1/4 TSP 4 CAROM SEEDS/AJWAIN 1 TSP 5 CHILLI POWDER 2 TSP 6 OIL FOR FRYING 7 GHEE/ CLARIFIED BUTTER ½ TSP 8 RAW BANANA 2 MEDIUM 9 SALT TO TASTE METHOD: In a mixing bowl add flour, chilli powder, carom seeds, baking soda, salt and 1 tsp of ghee, mix well. Adding little water at a time make soft lump free batter. Make sure, the batter should not be too thick or thin.  Wash and peel the raw banana and cut them into thin slices, drop all the sliced bananas into thin butter milk. (Mix one tsp of yogurt into 1 glass of water) Heat enough oil for deep frying.Take banana slices and dip it into a b...
Post a Comment
Read more

SIHIKUMBALAKAYI, AVAREKALU TOVVE / PUMPKIN AND LILVA BEANS CURRY

By
Pumpkin and lilva beans curry is a great combination blended with spices and dry coconut. It tastes great with  chapati  or rice. Today I thought of making and sharing this recipe which I have learnt from my mom.   Preparation time:20min,  Cooking time:30min,   Serves:4-5     INGREDIENTS: SI NO CONTENTS QUANTITY 1 Red PUMPKIN 200 GMS 2 LILVA BEANS 1 CUP 3 RED CHILLIES (Byadagi) 10-12 4 CORIANDER SEEDS 2 TBSP 5 URAD DAL 2 TBSP 6 PEPPER CORNS 10 7 CUMIN SEEDS 1 TSP 8 METHI SEEDS 1 TSP 9 DRY COCONUT 1/4   CUP 10 CINNAMON STICK 2-3 11 ASAFOETIDA 1/8 TSP 12 CURRY LEAVES FEW 13 MUSTARDS SEEDS 1 TSP 14 OIL ...
2 comments
Read more

Palak soppina akki rotti/Palak/spinach rice flour rotti

By
 Preparation time: 20 min, Cooking time: 40 min, Serves: 3-4  INGREDIENTS: SI NO CONTENTS QUANTITY 1 SPINACH/PALAK LEAVES ½ BUNCH 2 RICE FLOUR 2-3 CUPS 3 CURRY LEAVES FEW 4 GREEN CHILLI’S 4-5 5 OIL 2-3 TBSP 6 SALT TO TASTE METHOD: 1.In a mixing bowl add Rice flour, chopped palak/spinachleaves,curry,leaves,green chilli’s and salt.Mix it well with half glass  of water little by little.Kneed  well  to make soft dough. 2.Spread little oil on tava/griddle, take medium ball size dough and place it  on  the center of griddle. Start pressing the dough gently from the center  of  the skillet consistently. 3.M ake a medium circle rotti, and small holes as shown in the picture.  Drizzle ½ tsp of oil over the rotti. Cover with the lid, place the griddle...
2 comments
Read more