Jain Recipes - Parathas

(1) Besan Paratha
Makes 7 TO 8 Parathas
Ingredients : 1 recipe paratha dough (refer introduction 1/2 cup Besan (Basen (gram flour)), 1 1/2 tsp. red chilli powder, 1/2 tsp. Haldi powder (Haldi powder), 3-4 pinches asafetida, 1/2 tsp. cumin seeds, 1 tbsp. Dhaniya finely chopped (towel dried), oil or ghee to shallow fry, For Filling : 1. Mix the Besan (Basen (gram flour)), chilli powder, Haldi powder (Haldi powder), asafoetida, cumin seeds, corriander, 1. Take a lump of dough as per introduction, 2. Roll spread oil on the chapatti. 3. Sprinkle some filling over it. 4. Tightly roll into a swiss roll. 5. Form an overlapping spiral. 6. Press and re roll to full size. 7. Shallow fry and serve hot with curds and pickle.

(2) Cauliflower Parathas
Ingredients : 1 recipe paratha dough (refer introduction 1 cup grated cauliflower), 1 cup grated Gobhi (cabbage), 1/2 tsp. Adrak (ginger) grated, 6 green chillies crushed, 1 tbsp. Dhaniya leaves chopped, 1/2 tsp. garam masala, 2 tbsp. corn flour or maida (plain flour), salt to taste, oil to shallow fry

Method : 1. Sprinkle some salt over grated cauliflower and Gobhi (cabbage). 2. After 5 minutes, press and remove all excess water. 3. Add all other ingredients and mix well, except oil. 4. Roll one lump of dough (refer introduction) place a tbsp. of mixture. 5. Roll paratha as shown in introduction. 6. Shallow fry as shown in introduction. 7. Serve hot with chilli Lasan (garlic) sauce or Imli chutney.

(3) Bhakri
Ingredients : 2-cup wheat flour coarse like rawa (cream of wheat), 1-tsp. red chili powder, 4 tbsp. Ghee, 1-tsp sugar, 4 tsp yogurt, 1-tsp. turmeric powder, Dried leafy fenugreek (methi), Salt.

Preparation : Shift the flour. Add 4 tbsp, ghee, turmeric powder, salt, sugar and chopped dry leafy methi. Mix with yogurt and knead the dough with water. Cover and leave for ½ hour. Knead the dough again. Make small balls. Roll each ball like a pancake with ½ an inch thickness. Roast on griddle until red on both sides. Roast bakharis on low heat only. Apply ghee and serve.

(4) Stuff Paratha
Ingredients : 2-cup wheat flour or all-purpose flour, ½ cup fresh cream, 1tsp. Ghee, Salt, Oil or ghee, For the Filling: 400 grams green peas, Salt, 1-tbsp. green chili paste, 1-tbsp. Lemon juice, 1-tsp. sugar asafetida, 1-cup grated coconut, ½ cup coriander leaves.

Preparation : Shift the flour. Add warm ghee fresh cream, yogurt, salt and cold water and knead into soft dough. Cover and keep in refrigerator for 1 hour. Knead again and divide into equal balls. Boil peas. Smash them and add salt, asafetida, sugar, lemon juice, grated coconut and chopped coriander leaves. Take a dough ball flatten between palms. Over it, place a tsp. full of the filling mixture, close and form into a ball. Prepare all the balls with the stuffing. Roll out each ball like a pancake to ½ inch thickness. Roast on a griddle using a little ghee.

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