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Pistachio Paranthas

A Yogic Recipe by Yogi Bhajan

Thank you to KRI for this great recipe! You’ll find it in KRI’s December newsletter as well as here.

This material was taken from Man to Man: A Journal of Discovery for the Conscious Man, The Men's Teachings of Yogi Bhajan, PhD

 

This food can help take care of arthritis as well as help a man with building his potency. One day a week eat two paranthas; live on those two paranthas that day. In this way you can be resettled.

Dough:

1/2 cup Corn flour (not corn meal)

1/2 cup Garbanzo flour

1/2 cup Bhajara flour (available in Indian stores; if not on hand, use whole wheat flour)

3 cups Whole Wheat flour

Mix the flours together with water until you have a dough consistency. You may want to use less of the garbanzo flour and more of the bhajara or whole wheat flour, as these latter two tend to make the dough stick together a little bit better.

Stuffing:

1 lb. pistachio nuts (unsalted, shelled)

1 cup minced cauliflower

1 onion chopped

2 teaspoons saffron

1 teaspoon red chiles

2 teaspoons salt

1 teaspoon pepper

1/4 cup of milk

ghee

To use the saffron, you must first take the saffron and soak it over night in milk. In the morning take all the stuffing ingredients and blend them together in a food processor until you have a fine mixture.

The pistachio nuts are the main ingredient in this stuffing mixture; there should be a smaller amount of cauliflower than pistachio nuts. All of the other ingredients can be used in any amount you wish as seasonings.

To prepare the parantha: Once you have the dough made and you have kneaded it for a while, place about a golf-ball sized ball in your hand. On a floured surface, roll the dough out with a rolling pin until you have if flattened to about 6 inches in diameter. Next take about 1/2 of the stuffing mixture, place it in the middle of the flattened dough. Next bring the sides of the dough up, and pinch them together at the top, completely sealing the stuffing mixture inside. Now roll it out again into a flattened 6 inch diameter. Place your stuffed parantha In a chapati pan or frying pan, over a low-medium flame. Cook it on one side for about 10 to 15 minutes in this dry pan. After 10 to 15 minutes, turn it over and then take a lot of ghee, and pour it on top of the parantha. It will go through the bread to the other side. Cook this side for about 5 minutes on the same low-medium flame. Take a spoon and keep pressing down on it, until it is done. It is very delicious. It can be eaten with yogurt. It is a very pure food.

© The Teachings of Yogi Bhajan