Tamaatar Badam Paranthas
Paranthas , Thick Curds and Bhavnagari Red Chilli Pickle
Was planning to try out this combination from a long time. I suddenly decided to make it for breakfast. Tomato is rich in dietary fibre, iron, zinc and vitamins.
Almond is full of protein, calcium, phosphorous, zinc and vitamin c.
A combo of these two is pretty amazing. Serve these paranthas with thick curds and an achaar( pickle) . Serve with Milijuli sabji.
Wheat flour – 2 cups
Boiled rajma ( mashed) – 1/4 cup
Salt to taste
Oil – 1 teaspoon
Ghee – 1 teaspoon
Grind to a fine paste
Chopped tomatoes – 2
Blanched , peeled, chopped almonds – 6
Dry Kashmiri red chillies – 1
Cumin ( jeera) seeds – 1 teaspoon
Garlic -2 flakes
Ginger – ( chopped) – 1 teaspoon
Chopped onion – 1
Chopped green coriander leaves – 1 tablespoon
A mix of oil and ghee to drizzle around the paranthas
Take a big bowl. Add all the above mentioned ingredients and the ground paste. Mix well. Sprinkle little water and knead to a fine soft dough. Cover and rest it for 15 minutes. Roll into round paranthas. Cook on a tava. Drizzle oil and ghee around. Cook till golden on both sides. Serve hot.
1) As an option, can add grated carrots and little crushed kasoori methi while kneading the flour.