Gabbu Parantha- Fresh flaky Indian soft Bread

Gabbu Paraantha

This is a funny name coined by my grandmother ! always has been my favorite.

2 cups Whole wheat flour/ aattaimage(25)

1/4 tsp salt,

1 tbsp oil

1 pinch of love

1 cup water or a little more if needed

1/4 cup flour for rolling and dusting

Mix the salt and oil in the flour

add water and soft knead as you go, bringing the dough together

we need a firm but pliable dough.

do not add water after the dough is formed, that is why you should sprinkle water bit by bit, so that it brings all the crumbs together.

smooth it out with a touch of oil, and cover it for 10-15 mins.

take the dry flour for dusting and dredging in a flat bowl or a plate

Take a fist size ball of dough, roll it between your palms and flatten

roll it out to a size of a small saucer, and lightly brush it with oil with your fingertips

dredge the oiled side in dry flour

fold it on two sides legthwise

dust it again with dry flour, now fold in the open sides to close like and envelope

pat it firmly, and roll it out again to a saucer size, repeat the folding process one more time.

now roll it out to a 8×8″, while rolling, bring out the corners with the rolling pin, then roll again, this retains the square shape. Roll with gentle pressure.

Heat the Tavaa/ griddle on a low heat, while you are rolling so that it is ready by the time you have rolled out the fi

first one.

flip it on the other side as soon as you see slight bubbles on the Paraantha.

cook the 2nd side a little more, brush the first side that is facing up now, with oil or butter and flip it over, brush a 2nd side with oil or butter too and let it become a bit crisp, but not burnt.

take it off the Tavaa/griddle, and serve hot with any curry or dip

You can also make small sizes, sprinkle those with salt and pepper and can be served as a healthy wholesome snack too.

All the layers form separately, giving a wonderful light flaky taste.

You can also add a pinch of roasted cumin seeds powder, or salt and chili powder in the folds to give it a savory taste

Indian Hash Browns/ Batata keis

Indian Hash Browns/ Batata keis10440829_864850690255733_7676378438784799216_n
2-3 large potatoes ( if using Idahos 1 is plenty 😂)
1 cup crushed roasted peanuts
2-3 green chilies chopped
2 tbsp oil
2 tsp cumin seeds
1/2 tsp salt
1/2 tsp sugar

1 Pinch of Love
1/2 a lemon (for juice)
Fresh cilantro to garnish
Wash and Grate the potatoes with skin, you can peel them if you don’t like the skin.
Crush roasted peanuts to a coarse powder
Heat oil in the pan
Add cumin seeds and bloom
Add green chilies
Add the grated potatoes
Stir well till the oil coats all strands.
Sprinkle the crushed peanuts
Stir and flip.
Add salt and sugar
Squeeze the juice of half a lemon uniformly
Stir and cover it with a lid.
Cook on low heat for 5-7 mins.
Stir once more.
Garnish with fresh cilantro
Add a pinch of love
Serve hot with yogurt !
Easy to make dish

Lemon- Green Chilli- ginger Pickle

30 lemons
250 gms green chilies
100 gms fresh ginger root
2 tbsp turmeric powder11707769_864811803592955_3680452287627109901_n
4 tbsp salt
1 cup vegetable oil
2 tbsp mustard seeds
1 tsp hing ( asafoetida)

1 Pinch of Love
Cut lemons into as small pieces as you like
De stem the chilies and break them into smaller pieces
Cut ginger into half lengthwise , cut thin half rinds
Take a large mixing bowl and mix everything with a dry spoon/ladle.
Add turmeric, salt and muddle the mix a bit with gentle pressure
Heat oil, add mustard seeds, allow them to bloom, turn the heat off. Add hing. Let the oil cool
Fill the mix in a glass jar.
Add the oil seasoning once it is absolutely cooled.
Put the cap on the jar and leave it alone.
Next day mix everything with a long handle ladle or spoon.
PS : those living outside India- you can get key limes and wrap them in a Turkish towel and leave it in a warm place for a couple if days. They will turn ripe for use.
Substitute green Thai chili peppers or green Jalapenos.
This pickle is also medicinal home remedy for a queasy upset tummy.