Arbi parantha recipe
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Wheat flour – 1 cup
  • Chickpea flour - ½ cup
  • Arbi – 7-8 (200 grams)
  • Oil – 4-5 tbsp
  • Green coriander – 2 tbsp (finely chopped)
  • Green chillies – 2 (finely chopped)
  • Carom seeds - ½ tsp
  • Cumin seeds - ¼ tsp
  • Asafoetida – 1 pinch
  • Salt - ¾ tsp or to taste
Instructions
  1. Rinse the arbi thoroughly with water. Drain out the excess water from it. Boil them until they turn tender. Allow them to cool down completely. Peel off their skin and grate the arbi using a grater in a bowl. Take wheat flour in a big mixing bowl and add chickpea flour to it along with grated arbi, salt, crushed carom seeds, cumin seeds, asafoetida, chopped green chilly and chopped green coriander. Mix everything really well.
  2. Now add water in small portions and knead a soft dough as required for making parantha. Little less than ½ cup of water is used for kneading this much amount of flour. Cover the dough and keep it aside for 15-20 minutes to set. After 15 minutes, grease the hand with some oil and knead the dough again. Pinch small guava sized dough. Make the paranthas big or small as desired. Roll it into a peda. Dust it with some dry flour. Roll it out into 4 inch diameter parantha. After that, pour some oil on it and spread it evenly. Then fold it into half.
  3. Again apply some oil and again fold it into half giving it a triangular shape. Dust the triangular peda with some flour and roll it out into slightly thick triangular parantha. Heat a tawa and pour some oil on it. Spread it evenly. Place the rolled triangular parantha on the tawa. Roast the parantha from beneath. After that, flip its side and apply some oil on top. Then again flip the side and apply some oil on other side as well. Press the parantha gently with the spatula and roast it until brown spots appears on both the sides. Keep the flame on low.
  4. Once the parantha gets roasted well, transfer it on the same bowl placed over a plate or on napkin paper. Triangular arbi parantha is now ready. Similarly, prepare few more triangular arbi paranthas.
  5. To make round parantha, pinch some dough. Roll it into a peda. Dust it with some dry flour and roll out 2.5-3 inch diameter thick parantha. Evenly apply some oil on it. Lift the edges of the rolled parantha and join it at the centre. Press it gently and dust it with some dry flour. Then roll it out into 5-6 inch diameter slightly thick parantha. Evenly spread some oil on the tawa and place the rolled parantha over it. Roast the parantha from beneath. After that, flip its side and apply some oil on top.
  6. Then again flip the side and apply some oil on other side as well. You can prepare the paranthas with ghee as well. Press the parantha gently with the spatula and roast it until brown spots appears on both the sides. Keep the flame on low. Once the parantha gets roasted well, transfer it on a bowl placed over a plate or on napkin paper. Round arbi parantha is now ready. Similarly, prepare round arbi paranthas until the dough is utilized completely. Arbi paranthas are now ready.
  7. Serve these mouth-watering and lip-smacking arbi paranthas steaming hot along with the side assortment of curd, chutney, pickle or any gravy sabzi. Enjoy!
Recipe by Indian Good Food at https://indiangoodfood.com/1616-arbi-parantha-recipe.html