Ingredients
Dough
- 420 g wholemeal flour, (atta from Indian grocery store)
- 300 g water
- 20 g oil, (optional)
- 2 tsp salt, (or to taste)
Cooking and rolling
- 100 g Ghee, butter or oil
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place all the integredients in the Thermomix bowl.
Knead “Dough mode” – 2 minutes.
And the dough is done.
1. Take a handful of dough and roll into a ball.
2. Using a rolling pin and some dry flour to prevent sticking, roll into a flat round circle. You can stop at this step and cook on a pan (resume at step 7), which will make a roti, or continue with steps below to make layers towards paranthas)
3. To make the layers – Take 1 tsp of ghee/oil in a spoon and lightly spread onto half of the rolled circle of dough. Fold over and layer this half onto the other non-greased half.
4. On the semi-circular half, spoon and spread some more ghee/oil onto a quarter portion and then fold over again.
5. You should end up with a triangular roll of dough, with four layers. The greasing makes the layers, much like that in a puffed pastry.
6. Roll this triangular ball flat into a larger bread. Use dry flour to stop it from sticking while rolling. Should look like below.
7. Time to cook this gorgeous creation!
Heat a pan on medium heat. When hot, pick up the the rolled dough gently and place it onto the pan.8. Apply oil/ghee on the raw side, flip over. Apply oil on the other semi-cooked side, flip over.
9. Cook evenly on both sides on medium heat. If you feel that the oil is vaporising, or the bread is browning too fast, the pan is too hot. Reduce heat and continue to cook until it has browned on both sides. Should start to puff up.
10. All done!
Serve with a dollop of cream or butter on the hot parantha and/or with yogurt.Serve and enjoy!
Dough
Rolling and cooking
Tip
CHEATER’s TIP – You can add veggies like spinach, kale, even radish or beetroot leaves that usually get wasted to the dough. To add leaves, before step 1, blend all the leaves together with the a little less water until a smooth paste. Then proceed with water and flour in step 1. If the leaves have made the dough sticky, just add more dough and knead for another minute.
You could also used up leftovers like cooked lentils, or cooked veggies to add in the dough. Use the same method as spinach where you make a paste of the leftovers prior to mixing into the dough.
For detailed pictures for cooking steps, please refer to my blog //thermotadka.wordpress.com/
Also called parantha. And same portions can be used to make parotta.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
These turned out really well. A little extra flour was needed but otherwise brilliant. So, so easy in the thermo as usual. Friend who loves Indian was most impressed. They were flaky and puffy especially with a little ghee on top of parantha while frying. Mmmmm. Will be keeping this beaut recipe for further use. Great share.
Sandie of Mornington Victoria