How about a pet lizard to eat crickets? Or invite the landlord over for diner?
![Smiley :)](https://www.autos.ca/forum/Smileys/CarTalk/smiley.gif)
SPICY PARANTHA WITH GROUND CRICKETS
What you need
For roasting the crickets:
1,000 frozen crickets
1 tablespoon of oil
1 teaspoon of salt
For the parantha:
11/4 cups whole wheat flour
11/2 cups cricket flour
1 tablespoon green chilies
1 tablespoon cumin powder
1 teaspoon salt
2 tablespoons oil
1/4 cup fresh chopped cilantro
1 cup buttermilk
What you do
Preheat the oven to 450 F. Spread the crickets on a large baking tray and mix the oil and salt to season them. Roast in the oven for about 20 minutes. Bring them out and cool.
With a food processor, grind the crickets until they are fine, to make approximately 11/2 cups of cricket flour.
Kneed the parantha ingredients together and make sure that it is soft and dough-like. Kneading can also be done in a small dough mixer at a slow speed.
Let the dough rest for 15 minutes so the flavours can blend.
Roll out into small, round tortilla shapes.
Preheat a heavy-bottom pan or flat pan (please make sure that it is not smoking), put the parantha on it and let cook for a few minutes. Once the bottom is slightly brown, add a hint of oil on the side to make sure the parantha does not stick to the pan. Flip it over, add a little bit of oil again and let it cook for a few more minutes until browned.
The parantha as can be served with a vegetarian recipe like Jackfruit from our book, or any form of strong and spicy chutney.
Serves 7.