Ghaat Paratha

This  recipe is about making a meal from the leftover breakfast…and it includes making of  Paratha’s or Chapati from Ghaat ( corn porridge).

Corn porridge is very healthy for all age groups since its really rich in fibre… Even toddler can have it.  And it can be had with hot Kadi , Garlic Chutney or Raita.

INGREDIENTS

2 cups of Ghaat Porridge

1 cup Wheat flour

salt

1/2 Tbsp Cumin seeds ( cumin Powder)

1 Tbsp Chili Powder

1/2 Tsp turmeric Powder

1/2 Tsp Garam Masala

3 chopped Green chili

1/2 Tbsp Coriander Powder

2 Tbsp uncooked Corn ( washed )

chopped Coriander ( Optional )

Water ( if needed)

1 Tbsp Oil

Dry Wheat Flour to roll

Clarified butter

METHOD

Mix all the ingredients except Clarified butter, water and Oil. Knead it into a soft dough,If water is needed you can add just check once you mix all the ingredients. Finally take the oil and knead it once again.

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Now take small portion of dough and roll it with the help of dry flour. Make sure dough is not too wet nor too tight…   Heat the pan then put the rolled paratha on it and after a min or 2 mins you will see small light brown spots at that moment flip the paratha to other side, this time is should be cooked little more when compared to the previous side. Add Ghee/ butter/ oil on the light brown side and flip it and press the paratha with the spoon or Presser.. now add oil on this sided as well and repeat the same like other side.. once cooked from both the side take it off the pan and serve it hot with Garlic chutney, Pickle, Curd or Kadi..

Note:

Make sure when you roll they are not too thick or thin.

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4 Comments Add yours

  1. Abigail says:

    I love the idea of a savory breakfast with chapati, one of my favorite Indian breads. American breakfasts usually feature sweet dishes, like pancakes or muffins, but I’ve long preferred plain or savory. How would one make the ghaat porridge that goes into the dough?

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    1. You need corn meal ( broken maize) .Just boil corn meal along with salt or pressure cooker it. That’s it its ready to have that is ghaat. We have that with dollop of ghee ( butter) few have with sugar and few with curd. Left over is mixed in wheat flour and ghaat paratha is made. Note sugar is added as topping in porridge. So I don’t know how paratha will taste . Thanks for going through. Happy cooking.

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      1. Abigail says:

        Ghaat doesn’t sound at all difficult to make. Thank you for the recipe! I discovered ghee this past year, and have since loved adding it to vegetables instead of butter for its slightly-sweet, oil-butter taste.

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