Make this paratha at home in the harsh cold, the taste will be such that your fingers will lick

The taste of Jharkhand’s kitchen increases even more in winter. Especially in villages, people like such dishes, which warm the body and maintain energy for a long time. One of these traditional dishes is Paratha made from gram, green gram and fenugreek, which even today many rural families make for breakfast.

While sharing the recipe, tribal woman Raveena Kachhap says that this paratha has been made for generations. That is grandmother’s recipe. In the cold weather, when one has to go to the fields early in the morning, this paratha not only fills the stomach but also gives strength.

He further told that the preparation for making this paratha starts from the night. First of all, black gram and green moong are soaked in water overnight. This not only makes the pulses swell but also makes it easier to grind in the morning. In the morning, soaked pulses are put in a mixer along with two spoons of curd and two spoons of rice flour and ground finely.

He further told that there is a special reason for adding curd in this batter. Curd removes the bitterness of fenugreek and the taste of paratha becomes more soft. After this, finely chopped green chillies, green onions and newly plucked fenugreek leaves are added to the batter. Fresh fenugreek available in winter doubles the taste of this paratha.

After this, celery and salt are added to it, which enhances both the aroma and taste. The batter should neither be too thin nor too thick, only then it spreads well on the pan and it does not take time to cook.

When the pan is hot, the batter is spread in a round shape by applying light oil. It is baked on both sides on low flame. So that the aroma of fenugreek and pulses comes out after cooking properly.

On winter mornings this paratha is often served with green coriander chutney or curd. This desi paratha of Jharkhand still remains the identity of rural kitchen, it is very tasty to eat. That’s why everyone likes it.