Winter special- Hara lahsun ka paratha( green garlic paratha)

Awesome garlicky taste of paratha make this paratha differ from other parathas.
Sounding unusal na..but true..You can stuff green garlic in dough and make this very yummy paratha

Ingredients

For dough-

• 2 cup wheat flour
• 1 cup maida( refine flour)
• 4-5 tbsp of wheat flour for dusting
• 1 tsp ajwain
• Salt to taste
• 1 tbsp of refine oil
• Water for kneading dough

  For stuffing-

• 250 gram wash cleaned and finely chopped green garlic( hara lahsun)
• 5-6 finely chopped green chilies
• Salt to taste
• 1 tbsp of melted ghee/ refine oil

Directions

For stuffing-

• Heat 1Tbsp of ghee / refine in a pan /kadhai.
• Add chopped green garlic, green chilies and salt and sauté for 2-3 minutes on medium heat.

( make sure that garlic is not burnt)

• Stuffing is ready. Keep aside.

  For dough-

• Take a bowl, add Maida, wheat flour ajwain, refine oil and salt.
• Make a soft dough using enough water. Cover it and rest for 10 minutes

• After 10 minutes knead again for 2 minutes.

Atta (dough) is ready to use.

Method for paratha-

• Divide 8 equal portion of the dough. Make peda of each portion.
• Take one peda in your hand and make a katori of dough with the help of your finger and Palm.
• Take one portion of dough and make a small katori with help of your palm.
• Fill one tablespoon of stuffing mixture hara Lushun green chili (portion) in it,   bring together all the sides in the center and seal the all edges tightly.
• Press it like peda with help of your palm.
• Use wheat flour for dusting it (for rolling it)

• Roll again into a circle of 140 mm (5’”) diameter circle with the help of a little flour (wheat flour)
• Heat the tava (griddle) on medium heat and cook it using one tsp. of refine oil each side of paratha until you will find brown golden spot on it.
  Serve hot with chutney, raita, aachaar and salad.

My mom tips –

• Always cook parathas in medium heat. It will come out very tasty and crispy.
• Never cook paratha in low heat, because it will harden the paratha texture.

• Never overcook the the green garlic while sauté the green garlic leaves.

• Roll paratha very lightly otherwise stuffing will come out (do not press it hard)

So friends,
Include this paratha in your breakfast and enjoy the goodness of garlic naturally.

That’s all for today.

We will back very soon with some more rich taste of India.

Till then we are signing off.

Bye.
Take care.

Asha
Archana

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