FENUGREEK LEAVES PARATHA
This text was machine-transcribed from the printed book and may contain errors. Select the words and choose “Report a mistake”.
BROKEN WHEAT KHICHDI
INGREDIENTS
| WHEAT FLOUR | 1 CUP |
| GRAM FLOUR | ½ CUP |
| RICE FLOUR | 2 TSP |
| FENUGREEK LEAVES | 1 BUNCH |
| CUMIN POWDER | ½ TSP |
| CHILLI POWDER | ½ TSP |
| TURMERIC POWDER | ½ TSP |
| CORIANDER | |
| POWDER | ½ TSP |
| SALT | TO TASTE |
| OIL | FOR FRYING |
Mix wheat flour, gram flour, rice flour
and chopped fenugreek leaves together.
Add cumin powder, chilli powder,
turmeric powder, coriander powder and
salt.
Add oil and mix well.
Add necessary water and knead to form
a smooth dough.
Divide mixture to even sized balls.
Roll into thin chapathis.
Fry on both sides on a hot griddle/tawa
till done.
Serve with a curry.
Note: Fenugreek brings down the body heat and helps in balancing diabetes.
Wash and soak the dal and broken wheat
for 20 minutes.
Drain and set aside.
Heat the ghee in a pressure cooker.
Add cinnamon, cloves, cumin seeds and
asafoetida. Saute.
Add the drained dal and broken wheat
together with all the other ingredients
and stir for five minutes.
Bring water to a boil.
Add hot water and pressure cook for 3-4
whistles.
Allow the steam to escape and open the
pressure cooker.
Stir the khichdi vigorously, adding a
little hot water if required so that the
dhal and the broken wheat mix well.
Serve hot.
INGREDIENTS
| BROKEN WHEAT | ½ CUP |
| GREEN GRAM DHAL | 2TBSP |
| GREEN PEAS | ½ CUP |
| TOMATO (CHOPPED) | 1 |
| GINGER PASTE | ½ TSP |
| CAULIFLOWER FLORET | ½ CUP |
| BLACK PEPPERCORNS | ½ TSP |
| TURMERIC POWDER | ½ TSP |
| CHILLI POWDER | 1 TSP |
| CINNAMON STICK | 1INCH |
| CLOVES | 3 |
| CUMIN SEEDS | 1 TSP |
| ASAFOETIDA | A PINCH |
| CLARIFIED BUTTER | 1 TSP |
| WATER | 4 CUPS |
| SALT | TO TASTE |
Note: This dish is very gentle on the stomach.
35
36