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Tuesday, September 29, 2009

[Healthy_Recipes_For_Diabetic_Friends] Indian Soft Flatbread - Parathas

* Exported from MasterCook *

Indian Soft Flatbread - Parathas

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Vegan Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 cups all-purpose flour
1/4 cup wheat bran -- (millers bran not wheat bran cereal)
1/2 teaspoon salt
3 tablespoons canola oil -- or vegetable oil or ghee (clarified butter)
1/2 cup water -- to 3/4 cup
For brushing: -- oil or ghee

Mix dry ingredients together in a large bowl and set aside.

Add oil to water and blend into dry ingredients.

Knead until smooth. If using a machine (dough machine, bread machine, heavy duty mixer or food processor) to mix dough, add water mixture slowly as machine kneads. Dough should be fairly soft.

Place dough in an oiled bowl, cover tightly with plastic wrap and let rest for 30 to 40 minutes.

Form dough into 8 balls and flatten into 5 to 6-inch ovals, dusting the work surface and/or dough lightly if necessary.

Brush dough with oil or ghee. Fold the 4-sides of the circle into the center and roll back into a circle. Repeat the process three more times, brushing with oil or ghee each time. This process layers the oil or ghee in the dough (like croissants). Pat dough between your hands several times.

Heat the griddle or cast iron skillet until it is very hot, then turn heat down to medium. Brush each side of paratha with ghee before you cook it. Cook briefly on each side until bubbly and brown.

Makes 8.

A twist on chapati, parathas are brushed with oil or melted butter (traditionally clarified butter or ghee is used) during the cooking process. This results in a lighter, softer bread. Keep covered and warm until ready to serve with curry dishes.

Indian Potato Filling for Parathas
2 medium baking potatoes
1 tablespoon olive oil
1 teaspoon lime juice
1 tablespoon chopped fresh cilantro leaves, or 1 teaspoon dried
1 - 2 tablespoons finely chopped onion
1/2 teaspoon salt
1 teaspoon pepper
dash freshly grated ginger root

Peel and cook potato until soft. Mash with oil and lime juice. Add remaining ingredients. Place in the refrigerator for an hour or more to develop flavors.

Make parathas as directed. On final rolling of dough, add 1/2 tablespoon filling. Bring sides up to encase filling, roll to encase filling, roll the final time and cook as directed.

Makes 1 cup.

Parathas may be found stuffed with anything from vegetables or [favorites] to herbs (which may also be added to the dough!). Add 1/2 pound farmers cheese to this filling and wrap in turnover pastry dough. This is similar to Russian piroshki.

Cuisine:
"Indian"
Source:
"Flatbreads From Around the World: with toppings, fillings, and spreads by Donna Rathmell German, Bristol Publishing, 1994."
S(Formatted by Chupa Babi):
"Sept 2009"
Yield:
"8 flatbreads"
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Per Serving (excluding unknown items): 149 Calories; 5g Fat (32.8% calories from fat); 3g Protein; 22g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 134mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Fat.

Nutr. Assoc. : 0 0 0 0 0 0