We enjoyed paratha with Butternut Squash Raita and Mint and Mango chutney.
You will need
- 1 cup sprout beans
- Whole wheat flour – 1 1/2 cup ( I used whole meal chapatti flour ) Salt to taste Red chilly powder – to taste Green chilly – 1 small, finely chopped Jeera powder – 1 tsp Amchur powder – 1 tsp Haldi -1 tsp Curry leaves – 1 tbsp finely chopped Garlic – 4 cloves, finely chopped(optional) Oil – to roast Ghee 1 tsp for each Paratha ( I did not use )
- Method :-
Boil the sprouted beans in open vessel till soft.
As biggest Hindu Festival Diwali ( The Festival of Lights ) is just round the corner so is the mood of the festive season which means only one thing for us all and that is celebration, celebration and celebration !! and there is a sense of anticipation in the air. Families prepare their homes for the special festivities, thoroughly clean their house, decorate their houses with flower garland, Oil lamps are lit , in these modern times people use floating candles and firecrackers are set off to drive away evil. Diwali festival symbolise the victory of spiritual goodness and the lifting of spiritual darkness.
Every household look forward to pleasing the Goddess Laxmi ( Godess of wealth) and thus many offering are being prepared in the families. Diwali is a special occasion that calls for feasts enjoyed by the young and the old. Special sweet Indian foods are prepared at this time and shared with relatives and friends as Diwali gifts. Thinking and preparation of the food and what to make and how to impress guests and friends, is sort of a monopoly for us women 🙂
Around a month before the festival starts, older generation women get together in each others kitchens attempt to make the all important Diwali snacks. Snack-making is very much a social activity, with older women turning out a dozen or more items, but young people keeping the tradition alive by making at least a few.
You will need :-
- 200 g gram flour
- 100 g Urad daal flour
- Salt as taste
- Pinch of soda bi carbonate
- Oil for deep frying
- Red chilli powder and black salt ( Sanchar Powder ) to sprinkle
Method :- Sieve and mix both flour, salt and soda in one bowl. Add little water and knead a stiff dough. ( If you’ve food processor use here, life is much easier, my dough was ready in less than 15 minutes ). Without food processor you’ll need a more time and strength. Take dough on a surface, add little oil and start beating with rolling pin or use pastel and mortar to make softer dough. If your dough is not kneaded and betted well, choraphali will not fluff up and won’t be crispy either. So make sure you knead the dough quite well and punch it down well to make dough soft. ( take your anger out here, if you have any 😛 ) Divide the dough into equal size portions , make lemon size balls. Roll out on the smooth surface with the rolling pin into very thin circle. Meanwhile heat oil in a kadai and cut long strips from the thin circle, these strips called CHORAPHARI. Deep fry them till they fluff very well, transfer them into wide plate. Sprinkle seasoning powder and let them cool completely.
