Paratha from An Invitation to Indian Cooking (page 249) by Madhur Jaffrey
- whole wheat flour
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store-cupboard ingredients
- Show all ingredients...
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EYB Comments
Can substitute butter for ghee.
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Kheema used as stuffing for green bell peppers and long Italian peppers; Lamb (or beef) korma with almonds, pecans, and sour cream; Sindhi meat (Sindhi gosht); Chicken with potatoes; Scrambled eggs, Indian style (Khitcherie unda); Shrimp with peas and parsley; Seekh kabab; Green beans with onion paste; Green beans with ginger; Green beans with mustard; Cabbage with onions; Cabbage leaves stuffed with potatoes; Cauliflower with ginger and Chinese parsley; Cauliflower with onion and tomato; Okra with onions; Stuffed whole okra; Fresh peas with ginger and Chinese parsley; "Dry" potatoes (Sookhe aloo); "Dry" potatoes with onions (Pyazwale sookhe aloo); Potatoes with asafetida and cumin; Maya's potatoes; Maya's potatoes with yogurt; Potatoes in thick sauce; Canned chickpeas with garlic and ginger; Black chickpeas with potatoes (Kala chana aur aloo); Hot chana dal with potatoes; Baris (or vadees) with eggplant and potatoes
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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