1 1/2 cup whole wheat flour
1/2 cup oat bran
1 tsp garlic, minced
1 tsp ginger, minced
1 tsp green chili, seeded and minced
1/4 cup cilantro, minced
1/4 tsp salt (optional)
1/4 tsp turmeric
1 tsp ground cumin
6 tsp canola oil
A Recipe for
Pan Fried Whole Wheat Savory Bread (Savory
Chemicals, n: Noxious substances from which modern foods are made. |
| Author Unknown |
What is patriotism but the love of the food one ate as a child? |
| Lin Yutang |
A three-year-old gave this reaction to her Christmas dinner: "I don't like the turkey, but I like the bread he ate." |
| Author Unknown |
This Recipe for Pan Fried Whole Wheat Savory Bread (Savory is one of thousands in the Recipes-to-go Bread Cookbook.
Sex is good, but not as good as fresh, sweet corn. |
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Hunger: One of the few cravings that cannot be appeased with another solution. |
| Irwin Van Grove |
If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home. |
| James Michener |
This is a recipe for Pan Fried Whole Wheat Savory Bread (Savory from the recipe cookbook of Recipes-to-go (Bread)
Work is the curse of the drinking class. |
| Oscar Wilde (1854-1900) |
Plant a radish, get a radish, never any doubt. That's why I love vegetables, you know what they're about! |
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I don't cry over spilt milk, but a fallen scoop of ice cream is enough to ruin my whole day. |
| Terri Guillemets |
The story of barbecue is the story of America: Settlers arrive on great unspoiled continent, discover wondrous riches, set them on fire and eat them. |
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Food, one assumes, provides nourishment; but Americans eat it fully aware that small amounts of poison have been added to improve its appearance and delay its putrefaction. |
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Food Tip |
water all purpose flour for dusting 1. Preheat a griddle. 2. In a
large bowl, mix flour, oat bran, garlic, ginger, green chili,
cilantro, salt, turmeric, and cumin. 3. Make a well in the center,
add 2 teaspoons oil and make a crumbly mixture with fingertips. 4.
Gradually add water (a shade under 3/4 cup) and make a pliable dough;
knead until smooth. 5. Divide dough into 8 equal portions and shape
into balls. Flatten slightly and roll out into 5-inch (13 cm) flat
rounds, lightly dusting with flour as necessary. 6. Cook each round
on the preheated griddle, top side first for 15 seconds. Turn over
and cook for about 45 seconds. Place on a plate and smear each side
with 1/4 tsp of oil. 7. Cook remaining rounds as above and stack on
the plate. Keep covered until ready to "fry". 8. Heat a nonstick
skillet and "dry fry" the rounds, one at a time, for 20 to 30 seconds
on each side. Stack the Paratha on a plate and cover until ready to
serve. Serve with pickles, chutneys and raita of your choice and/or a
cup of hot tea or nonfat milk. Makes 8 Paratha. Nutrient Analysis
(per serving): 128 calories 4.4 g protein
: 21.5 g carbohydrates 4.4 g total fat 0.4 g saturated fat 0 mg
cholesterol 69.4 mg sodium with salt included 2.2 mg sodium with salt
omitted From: INDIAN RECIPES FOR A HEALTHY HEART - From the Kitchen
of Mrs. Lakhani. Fahil Publ. Company, Los Angeles. 1991. ISBN
0-9630235-0-0 Shared by: Karin Brewer, Cooking Echo, 9/93
Serves: 8
Pan Fried Whole Wheat Savory Bread (Savory Recipe brought to you by Recipes To-Go