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

Akkhaa Massoor (lentils)

Akkhaa Masoor
1 cup whole Masoor ( common lentil)
1 tomato cut in 8 pcs
1 onion chopped fine11111066_874375212636614_3259251824112334846_o
1 tsp fennel seeds
1/2 tsp black mustard seeds
1/2 ” fresh ginger root
6-7 peeled garlic cloves
1 tbsp oil
1/2 tsp coriander seeds powder
1/2 tsp turmeric
1/2 tsp red chili powder
1/2 tsp salt / as per taste
Cilantro fine chopped
Wash the Masoor and put it in a container, add the chopped tomato in it with enough water to cook. Average 2 cups
Pressure cook the masoor lentils for 15 mins/ or boil until soft
Bruise the fennel seeds slightly to release aroma
Grate the ginger root
Garlic to be rough pounded
( if you are using frozen garlic, grate it frozen, on the braiser strip)
Heat the oil in the pan
Add the bruised fennel seeds and black mustard seeds
Quickly add the ginger garlic, followed by chopped onions and stirr
Add turmeric and chilli powder
Leave the onions slightly crunchy
Add the cooked Masoor and add salt
Sprinkle part of the chopped cilantro to add aroma
Cook for 3-5 mins
Serve hot with buttered rice or Parantha
PS: you can also add more water to it and make it soupy, enjoy with a warm buttered dinner roll or a slice of Sour dough