RICE FLOUR PARANTHA WITH MANGO AND JAGGERY PICKLE
Hello, and welcome back to my cooking corner again. Today I am going to share a very simple, authentic yet interesting recipe of Rice Flour Paranthas which has a very yummy potato and veggie filling and which can be served in breakfast or as an evening snack. It is easy to prepare and does not need many ingredients neither does it tire us with an elaborate process. It is very likable and a fun recipe and does go easy on health too. It can be served with any dip or chutney though here I have teamed it up with sweet mango and jaggery pickle. So let’s start with it’s making—
Ingredients:-For the rice parantha dough:-
- Raw Rice Flour-2 cups
- Salt-According to taste
- Lukewarm Water-As required
For the potato filling:-
- Mixed Veggies-1/2 cup
- Green Chillies-2
- Kasuri Methi-A pinch
- Red Chilly Flakes-1/2 tsp
- Garam Masala-1/2 tsp
- Chat Masala-A pinch
- Chopped Coriander-1/4 cup
- Vegetable Oil-1 tbsp
- Salt-According to taste
To make the rice parantha dough, take a saucepan and add in 1 cup of water. Heat it till lukewarm. Now, slowly add the rice flour stirring it continuously. Add salt too. When it cools a bit after forming a dough-like consistency make equal sized balls, a total of four to make two paranthas. Finely chop the onions, green chilies, and the assorted veggies, french beans, carrots, capsicum. Now blanch the veggies and add some green pea also in it. Boil the potatoes. Grate it. Keep aside.
Now we will make the potato filling. For that,take a pan,add 2 tbsp of oil. Add chopped onions, green chilies and fry for half a minute. Now add salt, red chilly flakes,kasuri methi,garam masala, chat masala, chopped coriander and add the grated boiled potatoes along with the blanched veggies. Now mix everything well. Check for salt and seasonings and let it cool. Next, make the patties out of this batter.
Now on a rolling board place a plastic sheet and make four equal sized chapatis out of the dough. Put one of them on the plastic sheet and place one potato patty on its top. Now place the other chapati on top of this patty and seal it using your fingers. Roll the chapati with the rolling pin to make a small sized parantha. Make the other parantha in the same way.
Now heat a griddle and shallow fry the paranthas with oil till crisp and crunchy.
Our Rice Flour Parantha With Mango And Jaggery Pickle is done. Serve it as breakfast or as an evening snack with your choicest dip or chutney.
Friends do try the recipe at home. Share your comments and feedback. Have a wonderful week everyone. Till then healthy cooking, happy living!!!