Rice flour paratha with tomato chutney
Rice flour paratha with tomato chutney

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, rice flour paratha with tomato chutney. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Rice flour paratha with tomato chutney is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. They are fine and they look fantastic. Rice flour paratha with tomato chutney is something that I have loved my entire life.

Free and fast delivery on all appliances. Garden At Home With Sarah Raven, Wide Range of Products Available Online Rice flour paratha with tomato chutney #father Happy Father's day. First Knead the wheat flour and make a dough out of it. For sattu mixture.add onion, chilli pickles,salt,garlic, coriander leaves and lemon juice to it.

To get started with this recipe, we have to first prepare a few ingredients. You can cook rice flour paratha with tomato chutney using 7 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Rice flour paratha with tomato chutney:
  1. Take 1 cup rice flour
  2. Prepare 3/4 cup water or as required(hot water)
  3. Take 1/2 tsp kalaugi
  4. Make ready 4 For tomato chutney….tomatoes
  5. Take 1 tsp mustard oil
  6. Prepare 1 tsp grated ginger
  7. Take 1 tsp salt or to taste

I use half the water of the quantity of flour approximately. Also, get ready with dried red chilies, curry leaves, mustard seeds, fennel seeds, and salt. Heat the oil in a cooking pan. Add the asafetida, black mustard seed and cumin seed.

Instructions to make Rice flour paratha with tomato chutney:
  1. First boil tomato on high flame for one whistle.
  2. Now mash the tomato, add salt, ginger, oil. Mix well.
  3. Tomato chutney is ready.
  4. For rice flour paratha….Take a bowl, add rice flour, kalaungi.
  5. Add hot water, mix well. Knead them into dough. Make medium sized balls.
  6. Heat a tawa. Grease your palm with water and beat it with the hands and put on tawa. Grease the paratha with ghee on both the sides.on medium flame. Fry on both the sides till crispy.
  7. Rice flour paratha is ready to eat with tomato chutney. Enjoy!!!!!!!

Heat the oil in a cooking pan. Add the asafetida, black mustard seed and cumin seed. After seeds are cracked add bay leaves, paprika, and turmeric. Stir for a second and add sliced tomatoes and green chili. Rice flour chapathis with raw tomato chutney !

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