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Average Rating:
Total Reviews: 4
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By bunnymcgee
on February 28, 2013
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i had everything but the fenugreek in my cupboard so i subbed one crushed bay leaf and some dried parsley to make 1tbsp. the recipe still came out delicious but next i'm going to the asian market for fenugreek before i make it again. i love bal's recipes! they are so easy to follow and tasty!
By cphillips_9873190
Kenner, LA
on February 21, 2013
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I agree this was easier than I thought it would be. I bought Golden Temple duram atta flour from our local international market and am glad I did. I thought the stoned ground wheat flour would be too grainy and I believe Bal used the atta flour on her program because of the color. I ended up with more filling than dough. I also rolled them very thin without tearing and when I cooked them the outer portion of the paratha was almost lavash/cracker like. Next time I will leave them a bit thicker. These were fantastic and no oil at all! A delicious vegan dish. Thanks Bal!
By clove51485_12764890
greenwood villa...
on September 28, 2011
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These were surprisingly easy to make. They were very good, even my toddler loved them with cottage cheese for dipping. I used leftover mashed potatoes.
By eatthisla.com
santa monica, CA
on July 06, 2011
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Wow- these were surprisingly easy to make! Be sure to thoroughly mash the potatoes so they don’t tear the dough when rolling. I didn’t have fenugreek leaves so used fresh celery leaves and cooked the potatoes in chicken stock. I will definitely be make this again. Served it with the south Indian chicken- amazing!