A morning meal requires something that is not only tasty and filling but also quick to prepare. Most residents of India prefer various types of parathas. However, preparing potato or onion parathas takes a lot of time, and repeating the same dish daily can become monotonous. If you are tired of monotonous parathas, you can try suji paratha.
Don't be surprised, this suji is the same product often used to make upma, halwa, or chila, but from it, very tasty, soft, and spicy parathas are made. The advantage of this recipe is that it does not require complex preliminary preparation, and the taste can be enhanced with spices that are usually at home. This recipe is ideal if you need to leave for work or school quickly but want to cook something new. Serve it with yogurt, pickled cucumbers, or green chutney to enjoy the hot suji paratha.
Why is Suji Paratha a Great Option for Breakfast?
If family members are tired of breakfast options such as poha, bread, paratha, or sandwich, suji paratha can add variety. Suji parathas turn out slightly spicy and soft when eaten. The specialty of this dish is that the taste can be adjusted by adding ingredients such as onion, green chili, coriander, and ajwain. For children, the spiciness should be reduced, while adults can increase the amount of green chili and spices.
What is Needed to Make Suji Paratha?
Preparation Method:
First, pour the suji into a large bowl. If the suji is too coarse, it can be lightly crushed in a blender. Then add wheat flour; it will help the paratha hold its shape and be easy to roll out.
Next, add finely chopped onion, ginger-garlic paste, green chili, coriander, cumin, ajwain, salt, and Kashmiri red chili powder. After that, add one tablespoon of oil and mix all the components thoroughly.
Then, gradually pour in warm water and knead a soft dough. It is important that the dough is not too loose. Cover the finished dough and let it rest for about 10–15 minutes. This will allow the suji to fully absorb the moisture, which will facilitate the rolling process.
Next, form small balls from the dough. When rolling, use a little dry flour and try to roll the paratha without excessive pressure. Suji dough is not as elastic as wheat flour dough, so it is best to handle it gently.
Heat a skillet and place the paratha on it. After light frying on both sides, brush it with a little oil or ghee. Fry until golden and slightly crispy on both sides.
Your hot suji paratha is ready. It can be served with cold yogurt, green chutney, or pickled cucumbers. In addition to breakfast, it can also be included in children's lunch boxes.