Tuesday, 30 August 2016

Maxican Paratha

Maxican Paratha

Ingredients (for 6-7 parathas)
  • 1 ½ cup wheat flour        
  • ½ Rajma (soaked overnight)     
  • 4 Olives   (optional)     
  • ½ cup Grated Cheese          
  • ¼ tsp Cumin seeds        
  • 1 Green chili (finely chopped)     
  • ½ tsp Garlic paste     
  • 1 medium size onion (finely chopped)
  • 1 medium tomato (finely chopped)
  • Salt as per taste    
  • ½ tsp red chilli powder  
  • ¼  tsp oregano flakes   
  • ¼ cup Oil 
Method (How to make maxican paratha at home)
  • Pressure cook soaked rajma till soft and mashy. Drain the water and keep it aside.
  • In a wide bowl add whole wheat flour and salt add water and knead a pliable dough. Apply few drops of oil and cover it and keep aside.
  • Remove the tomato seeds and chop them finely.
  • Heat 2 tsp oil in pan add garlic paste and sauté for few seconds, add chopped onions and green chilli saute till onion turn golden brown.
  • Add chopped olives and sauté, add in the chopped tomatoes and cook for few minutes.
  • Add red chilli powder, oregano and cooked beans and chopped olive.
  • Add boiled beans, salt, red chilli powder, oregano and mash well with potato masher.
  • Cook it well till the moisture in the mixture evaporates.
  • Allow this to completely cool down.
  • Add grated cheese into the mixture.
  • Mix well and make equal 6-7 parts.
  • Make the dough also into equal 6-7 slightly big lemon sized balls. 
  • Dust some dry flour and gently roll this into thick medium sized paratha.
  • Heat a griddle and place the rolled parathas on heated griddle.
  • Cook from one side and flip to other side place one part of filling and roll the paratha as roll,  and apply some oil and cook till crispy and light brown. Cover the roll with paper napkin.
  • Repeat the same for the rest of the dough and filling.
  • Serve hot with tomato salsa or avocado dip. 

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