Amaranth Parantha with Kumaoni Pickle
Amaranth Parantha with Kumaoni Pickle
A gluten-free alternative to wheat, amaranth is rich in protein content and is great for boosting bone strength. Not just this, it aids weight loss. So if you’re feeling guilty, about consuming that extra paratha, don’t worry about it as we have got you covered!
Ingredients
01. amarantha flour – 200 gm 02. grated boiled potato – 50 gm
03. salt – to taste 04. melted ghee – 20 ml
05. chopped onion – 20 gm 06. chopped ginger – 3 gm
07. chopped green chili – 2 gm 08. chopped coriander – 5 gm
09. yoghurt – 15 ml 10. warm water – to knead
Accompaniments:
beaten yoghurt – 120 gm , kumaoni pickles – 30 gm
Method
01. Mix together the above detail ingredients and knead it into a semi-soft dough.
02. Divide the dough into four parts. Knead and then roll them to balls.
03. Flour the rolling board, begin to roll out each ball to a regular parantha size
04. Once done, place the parantha on a hot plate and cook it on low heat while you butter it from both sides at timely intervals.
05. Once the paratha turns golden brown, serve it hot with yoghurt and artisanal pickles from the Kumaon region of Uttarakhand.
About us
Located at Andaz Delhi in Aerocity, near IGI Airport, as well as Gurgaon’s business centre, #AnnaMayaDelhi exists to help the indigenous neighbourhood through menus revolving around locally sourced organic artisanal products, for they must be made in India and empower people and places. Great food is just an added bonus. Rated among the best 5 star restaurants in Delhi, AnnaMaya is open 24/7 making it a preferred choice for late night food in Delhi.
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