Pan \"fried\" whole wheat savory bread (savory
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Whole wheat flour |
| ½ | cup | Oat bran |
| 1 | teaspoon | Garlic, minced |
| 1 | teaspoon | Ginger, minced |
| 1 | teaspoon | Green chili, seeded and minced |
| ¼ | cup | Cilantro, minced |
| ¼ | teaspoon | Salt (optional) |
| ¼ | teaspoon | Turmeric |
| 1 | teaspoon | Ground cumin |
| 6 | teaspoons | Canola oil |
Directions
water all purpose flour for dusting 1. Preheat a griddle. 2. In a large bowl, mix flour, oat bran, garlic, ginger, green chili, cilantro, salt, turmeric, and cumin. 3. Make a well in the center, add 2 teaspoons oil and make a crumbly mixture with fingertips. 4.
Gradually add water (a shade under ¾ cup) and make a pliable dough; knead until smooth. 5. Divide dough into 8 equal portions and shape into balls. Flatten slightly and roll out into 5-inch (13 cm) flat rounds, lightly dusting with flour as necessary. 6. Cook each round on the preheated griddle, top side first for 15 seconds. Turn over and cook for about 45 seconds. Place on a plate and smear each side with ¼ tsp of oil. 7. Cook remaining rounds as above and stack on the plate. Keep covered until ready to "fry". 8. Heat a nonstick skillet and "dry fry" the rounds, one at a time, for 20 to 30 seconds on each side. Stack the Paratha on a plate and cover until ready to serve. Serve with pickles, chutneys and raita of your choice and/or a cup of hot tea or nonfat milk. Makes 8 Paratha. Nutrient Analysis (per serving): 128 calories 4⅖ g protein : 21½ g carbohydrates 4⅖ g total fat ⅖ g saturated fat 0 mg cholesterol 69⅖ mg sodium with salt included 2⅕ mg sodium with salt omitted From: INDIAN RECIPES FOR A HEALTHY HEART - From the Kitchen of Mrs. Lakhani. Fahil Publ. Company, Los Angeles. 1991. ISBN 0-9630235-0-0 Shared by: Karin Brewer, Cooking Echo, 9/93