We get lot of sweet and savories from my maternal grandmother’s place. Sometimes it is so much that we are left with lot of them even after distributing it to relatives, neighbors, and everyone else around. This is when my mom uses them and creates new dishes and we relish them without knowing that it is made from the same sweet or savory we have been running away from.
Be it the laddu ki roti (will post it some other time for sure) or the bhujiya parathas she does an awesome job with leftover foods. These parathas are extremely simple and quick to make and taste yummy.
She makes these parathas with the teekha gathiya or sev that comes with boondi. Since I don’t have that sev here, I tried it with the spicy bikaneri bhujiya sev (the Haldiram one) and it turned out just good. You can serve the parathas with fresh plain yoghurt and pickle.
Makes 6 Parathas
- 2 cups whole wheat flour
- 1 cup bhujiya sev
- 1 onion chopped
- 3 green chillies
- 6-8 sprigs of fresh coriander
- Salt to taste
- Water to knead the dough
Add wheat flour, salt and water and knead a slightly stiff dough and keep it aside for 10-15 minutes. Don’t make the dough too soft or else you won’t be able to roll the parathas.
Blend Bhujiya, onion, green chillies, coriander and little salt to a coarse paste. Be careful about the salt as the bhujiya already has salt in it. Divide this filling into six portions.
Divide the dough into six equal parts. Roll them into balls and dust each ball with dry flour and roll into small disks. Stuff with one portion of the bhujiya mixture and seal the edges to make a ball again. Flatten lightly and roll out into paratha dusting with dry flour frequently.
Heat the griddle and place the paratha. Flip it after around 20 seconds when you see light brown spots appearing on the inner side of paratha. Brush with some oil and flip again. Brush with oil on other side and cook the paratha on both sides by pressing the paratha.
Serve hot parathas with yoghurt and pickle.