Potato Paratha using new flours

Ingredients:
1/2 cup white rice flour
1/4 cup garfava flour (garbanzo bean/fava bean flour)
3-4 medium potatoes, boiled, peeled, mashed (approximately 2 cups)
(if you use brown rice flour, make sure to use 2 1/2 cup potatoes)
1 teaspoon salt
1 teaspoon cumin seeds
1 serrano green chili, chopped fine
(use 2 green chili for slightly spicy flavor)
1/2 cup cilantro, chopped fine
2 tablespoons coriander powder
1 tablespoon lemon juice
2 tablespoon chives
1 teaspoon garam masala (optional but makes a better tasting paratha)

Directions:
Combine all the ingredients in a bowl and knead well. Cover with a damp cloth and let it rest of 10-15 minutes. Divide the mixture into 6-7 balls.

Dip the balls in the rice flour container so that they are covered with flour. Dust the excess flour off. This helps the dough not to stick to each other while you are rolling each ball. Roll each ball with a pin into 4-5 inch circles. Make sure to spread some flour on the board before rolling the ball.

Heat a cast iron pan on medium heat. Place the rolled paratha on the pan and add 1/2 teaspoon of oil around the paratha and let it heat until it gets a few brown spots – approximately 1-2 minutes. Flip the paratha, add some more oil with a spoon around the paratha and let it cook on the other side until brown spots start appearing. Each paratha will cook in approximately 5-6 minutes or so. 

Onion Paratha

3 medium onions , finely chopped

 2 big green chilies , finely chopped

  1/4 cup gram flour

  2 cups whole wheat or rice 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

Knead the first nine ingredients together.Pinch off even-sized balls of the dough to make paratha. Use a rolling pin to roll out the paratha.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).

Masala Recipes

Chaat Masala

1 tbsp. cumin seeds, roasted
1 tsp. coriander seeds, roasted
1/2 tsp. fennel seeds, roasted
1 1/2 tbsp. mango powder
1 tbsp. black salt
1/2 tsp. black pepper
1 tsp. garam masala
1/2 tsp. ground ginger
3/4 tsp. ajwain seeds
1/4 tsp. dried crushed mint
1/2 tsp. cayenne pepper
1/2 tsp. turmeric


Place all spices in spice grinder and blend to powder form. Store masala in air tight container.


Vegetable Masala

2 tsp. dried methi leaves
4 bay leaves
4 whole green cardomen pods
2 tsp. cumin seeds, roasted
2 tsp. coriander seeds
2 tsp. cayenne pepper
2 tsp. turmeric powder
1/2 tsp. paprika
1/4 tsp. black pepper


Grind to powder in spice grinder. Store masala in air tight container.

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