Recipe by Charishma_Ramchandani
My Mother, Mrs. Shashibala Ramchandani, passed away in her sleep at 9pm due to a massive cardiac arrest here at our residence in Pune on the 19th of April, just 2 days after my birthday. She was the best woman in this world and she made me feel strong and capable of doing anything I wanted. In the last few days that were left of her life, she enjoyed eating these rotis for breakfast alongwith a hot cup of tea on the side. I am posting this recipe today and I sincerely hope all my friends will try it and give me their reviews. Also, for those Zaarites I don't know, I would be so happy if you'd give this a try and get back to me through a review on how you liked it. A maid working for my home and looking after my Mom taught me to make this roti.
Top Review by Everlasting_Grey
These are amazing! I made them for a late night supper for myself. They were so easy! Since I cannot eat gluten, I used brown rice flour instead of wheat. I was worried that the mixture was too thin after adding the oil and water so I added a sprinkling of guar gum and it thickened nicely. They fried up just fine. They were flavored deliciously, nice and crunchy as the texture, but rather nicely soft on the inside. I used a rather small jalapeno pepper, and I would have loved it to be a bit hotter. Next time I will try leaving in the seeds and membrane and see how it turns out. I would imagine these tasting delicious with a homemade yogurt sauce. I may experiment with that. My whole family tried some and they couldn't stay out of them! I ate them with fresh baby spinach and hot green tea. Your story is very touching and with reading it I enjoy making and eating these even more. Thank you so much for sharing this recipe, I really love it. :)
- 3 medium onions, finely chopped
- 2 big green chilies, finely chopped
- 1⁄4 cup gram flour
- 2 cups whole wheat flour
- 1 tablespoon oil
- 1⁄4 cup fresh coriander leaves, washed and chopped
- 1 tablespoon salt
- 2 -3 tablespoons oil, for kneading
- water, as required, for kneading the dough
- 3 tablespoons oil, for cooking the parathas on either side
Directions See How It's Made
- Knead the first nine ingredients together.
- Pinch off even-sized balls of the dough to make parathas.
- Use a rolling pin to roll out the parathas.
- Heat a griddle on the stove top.
- Cook the paratha on either side on the griddle.
- Transfer to a plate and serve hot with a cup of hot Indian chai (tea).