29 November, 2017
APPLE-CHILLI PARATHA…… using multi grains flour along with whole wheat flour
After using fresh fruits like green grapes, pineapple, pomegranate, mango, watermelon etc in preparing dishes, this time again it is the chance of fresh apple in the process. Best way to use this fresh fruit if bored of eating it as such. Green chilli paste for spiciness, the sweet taste of apple & salt to balance the taste…overall a nutritious, healthy, different and yummy parathas which can be eaten with any kind of subji, curry etc. Today I served the apple paratha with methi dal/fenugreek leaves lentil curry, the recipe of which I shall post soon. Lemon juice can also be used in little quantity to balance the taste and to retain the color of the apple as well. But I did not use. And I have used both whole wheat flour and mixed grains flour as well in equal quantity. Below mentioned quantity of ingredients yields 8 nos., of parathas.
Here are some of the dishes made using fresh fruits, which you can find in my blog – GREEN GRAPES : potato-grapes/aloo-angoor subji , green grapes tangy curry/gojju , WATERMELON : watermelon lassi , watermelon curry/soup , PINEAPPLE : pineapple saaru/rasam , pineapple halwa , pineapple raita , Pineapple poha-moong bath , Pineapple poha , pineapple fried rice , pineapple soup , pineapple holige , pineapple chutney , pineapple-lentil chutney , Pineapple pulissery/Kerala , BANANA : egg less, butter less banana loaf cake , banana-walnut-almond halwa , banana curd curry , banana poori , banana rasayana , banana-walnut sheera , soya-wheat-banana halwa , banana-coconut Idly , POMEGRANATE : corn-pomegranate usli , beetroot-pomegranate raita , chickpea-pomegranate salad , bread-pomegranate masala rice , pomegranate lassi , Potato-pomegranate curry , MANGO : mango curd curry , mango-banana rasayana , mango sheera , apple pickle , Low calorie apple cake , apple-almond kheer , apple-almond halwa , GUAVA : Guava chutney , guava-fenugreek/methi amrood subji
Ingredients :
- Multi grains flour – 1&1/4 cup
- Whole wheat flour – 1&1/4 cup
- Apple – 3 big
- Green chilli – 10 nos., (adjust)
- Red chilli powder – 1/2 tsp (adjust)
- Turmeric powder – 1/4 tsp
- Salt to taste
- Oil/Ghee – to roast the paratha
- Water – 2 to 3 tbsp (to knead the dough)
PROCEDURE :
- Wash, wipe well and grate the apples
- Make green chilli – salt paste and add it to the grated apple
- Add in both the flours, red chilli powder and turmeric powder and mix everything well while kneading
- The watery content in the apple is enough to knead the dough, if not use very little water ie.. 2 or 3 tbsp and allow it to rest for 1 hour
- Do not use more water, as after soaking the dough becomes still more soft
- Pinch a portion of the dough, roll it by dusting the wheat flour
- Cook on both the sides applying ghee/oil
- Serve with any raita or curry or subji
