Gajar Parathas( Carrots Parathas)

April 9, 2017
Cuisine
Course

Parathas! An Indian food aficionado’s most favorite recipe..

While Parathas are and can be varied and made almost out of any stuffing,the most popular are the Punjabi Parathas ..absolutely mouth watering these are the quinessential breakfast dish up north with some lipsmacking Choles and Curd

Sumilarly the Gobi Parathas, dal ,Gajar and now a  days of course the multigrain versions of the parathas are a rage too.And then while these are supposed to be oily,it really doesn’t need that much of oil..

Of late the Gajar(Carrots) parathas have been quite frequently appearing in my kitchen for the health benefits of carrots that it attracts.Carrot of course has its nutrient and vitamins in place as it contains vitamin A, a very essential for bones and and good eyesight.Hence there is a conscious effort on my part to include Carrots  as a part of my regular diet be it in salads or perhaps as a paratha. While personally I am not too fond of carrots as a Cooked Vegetable or when the monotony of the same carrot salad evokes a diabolic disregard for the carrot ;that is when I make these Parathas with just minimal oil.Yes, Parathas can be made with just a spoon of oil as well..my mother even makes them with olive oil,however I try and adjust just half a spoon of either refined oil or ghee perhaps..it really doesn’t need too much..

Most often there are two styles or techniques of preparation of a Paratha .While authenticity reeks in the stuffed version,yet for the ease of making,many a households make some of their Parathas especially Gobi( Cauliflower/Cabbage) ,Palak (Spinach),Dal (lentils),gajar(Carrots) as a mix that blends with the wheat flour dough..technically the stuffing or the mix is blended with the wheat-flour and made a dough..no stuffing..

That’s an easier way and equally delicious too..however the original stuffed version of Parathas are the quintessential one..the ones that give you bliss and are indulgent is my opinion.

So for the Carrot Parathas,I often make them as stuffed ones which tastes tad more luxurious and delicious too

 

Absolutely brilliant and scrumptious,these can be your full meal..the stuffing gives out a beautiful flavor and taste that blends do well with the base of the Paratha ..since i often tend to put more then a generous amount of stuffing,it almost oozes out at times making it even more yummy..slightly spicy tangy and the sweetness from the carrots moves over to the overall taste making it one of the most satiating and healthy Parathas. A full meal or your anytime snack i would say..either as breakfast lunch tea time snack or dinner..the heath benefits of carrots intact this is a great way to break carrots into your daily routine if anyone esp kids abhor the sight n taste of carrots ..just with some pickle and curd or a bowl of Chole ( Chickpeas)these are perfect fir your meal..my grocery bag now often has carrots in the.Am sure they will show often more in your larder of kitchen reserves too once you try these amazing Parathas once.

Gajar Parathas( Carrots Parathas)
Print Recipe
Healthy Gajar( carrot) stuffed Parathas filled with the goodness of carrots that provide you with rich nutrients and essential Vitamins. made with minimal oil, these can be your breakfast options , go to ready snack or even a full time meal to be relished with a lipsmacking bowl of Chole and curd
Servings Prep Time
2 30
Cook Time Passive Time
20 15
Servings Prep Time
2 30
Cook Time Passive Time
20 15
Gajar Parathas( Carrots Parathas)
Print Recipe
Healthy Gajar( carrot) stuffed Parathas filled with the goodness of carrots that provide you with rich nutrients and essential Vitamins. made with minimal oil, these can be your breakfast options , go to ready snack or even a full time meal to be relished with a lipsmacking bowl of Chole and curd
Servings Prep Time
2 30
Cook Time Passive Time
20 15
Servings Prep Time
2 30
Cook Time Passive Time
20 15
Ingredients
Gajar parathas
For the carrots stuffing
Servings:
Instructions
  1. Knead the wheat flour with salt, oil and little water to form a firm dough. Knead for 4 to 5 mins so that the resultant parathas are soft. Drizzle a little oil over the dough and keep it covered with a damp cloth for 15 minutes
  2. In a bowl prepare the stuffing.Take grated carrots, salt, chopped onions, coriander leaves, chat masala, roasted cumin powder .Mix and keep aside.We use raw carrots since they will get cooked while the paratha is cooking on the tava
  3. knead the dough again briefly and make small equal sized balls out of it
  4. Take one ball , flatten it , dust it with some flour and roll into a 3 inch diameter thick roti
  5. Place a little of the stuffing inside and roll it back again into a ball by sealing all ends
  6. Flatten the ball slightly with the rollling pin, dust in some flour and roll into a thick 6 in diameter sized paratha If you roll out the paratha too thin, the stuffing might ooze out, hence little care needs to be taken
  7. In a preheated tava, place the paratha and cook slightly on low-medium heat for a few secs
  8. Flip it over on the other side.At this stage you can add ghee over the paratha Once you see brown spots appearing, flip it again over and add ghee on the other side. Prepare the other parathas in the same way Cook on both sides until done
  9. Serve with some raita, green chutney. If you wish to relish as a full meal, a bowl of Chole would do justice to the entire meal

Palak(Spinach) Laccha Parathas

September 26, 2016

 

palak laccha paratha

palak laccha paratha

Laccha Parathas or layered parathas as they can perhaps be called ,for better use of  English vocabulary; are one of the most loved Indian flat breads. Flaky and incredibly soft, with a certain sweetness ,they add a finesse to your overall meal with the perfect blend of visual appeal, flavor and drama.Be it with a subji or a bowl of succulent chicken pieces, they are a perfect accompaniment to your  meal . Yes, while on health grounds, the inclusion of refined flour doesn’t add to any benefits, but yet, on a certain occasion, keeping the calorie counts at bay, these offer the most amazing culinary experience when paired with your overall Indian curries.

They dont feature in my kitchen often ,for the amount of excess oil that they attract ,besides the use of maida(refined flour) being almost restricted in my house and is used in emergency perhaps ,limited only for the preparation of cakes, as maida as an ingredient doesn’t really have any nutrients to add to your general health. However on specific occasions, when monotony of the same rotis being served seeps in and before there is a diabolic disregard to its very existence ,I try and churn out modified versions or perhaps myriad versions of rotis/parathas a that gives a flavorful feel to the meal,and also exudes warm smiles at the dining table

For healthier benefits i most often add equal amount of maida and atta(wheat flour) ,the taste remaining equally delicious.

unnamed

Trying to add a creative twist to the regular paratha,this time I decided to add some palak(spinach) puree to it and made some beautiful palak parathas. While palak parathas are a common feature in my kitchen and perhaps many Indian households too, however I havent really tried my hands on a Laccha Paratha often, very rarely infact.Palak is a regular feature in my grocery bag generally, not because of a profound love that exist within me towards this leafy vegetable but for its health benefits,but for its high contents  iron and mineral contents. Be it  dal, or rice or rotis, I definitely try and add a flavorful twist with the addition of palak.

2016-08-04-13-14-28

These palak layered parathas are made the same way like regular laccha parathas, just with an extra ingredient of  palak puree and few spices to enhance the taste.Absolutely gorgeous looking, they are a perfect  example of creative flavors. The flaky paratha with the puree adds like a charm lending a delightful finesse to your regular parathas.

Ingredients:

Wheat flour- 1 cup

Refined flour- 1 cup

Palak puree- 1.5 cup

salt- as per taste

oil- 2 tsp

coriander powder- 1 tsp

cumin powder- 1 tsp

ginger garlic paste- 1 tsp

water- As required for the dough

2016-08-04-13-15-28

Method

  • Wash the spinach leaves and blanch them for about 5 to 7 minutes in water
  • Strain and puree the spinach leaves
  • Make a regular dough for the parathas adding salt, oil, cumin and coriander powder,ginger garlic paste, palak puree and water
  • Make thick balls out of it. Roll out one ball into a flat roti around 8 cm in diameter.apply oil
  • Now make folds like you make for a paper fan. Check the image for the exact way
  • Apply oil and dust a little flour and roll it sideways like a ball again
  • Now roll the ball again into a thick paratha. As you roll out you will see the layers forming.
  • Apply a little oil again. The more oil you apply, the more flakier the paratha will turn out
  • Place on medium flame and cook on both sides applying ghee regularly until done.
  • Once done, the trick is to press and crush them slightly from the sides towards the center so that the layers open up

2016-08-04-13-17-46

A healthy option developed out of the erstwhile laccha parathas with the addition of fresh palak puree, the flaky texture gives it a beautiful visual appeal . Paired with your regular subji , these are perfect to delight your taste buds.The palak(spinach) isn’t really that domineering and imparts a mild undertone of its flavor that gives a perfect taste, while the flaky texture is an absolute delight that is irresistible to not dig your hands into. Pleasantly overwhelming I would say.Once you get the technique of the layers right, its incredibly easy churning out these flaky parathas . A discerning texture and exquisite flavor, they would feature in your list of favorite Indian flat breads ,the moment you try a bite,is my guarantee. So what are you waiting for? for the love of healthier options and the right balance of nutrients ,these parathas act as the  definite elements of your scrumptious meal packed with a powerhouse of energy and nutrients.

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Sattu Parathas

August 4, 2016

 

 

Sattu, the quintessential element of bihari cuisine, a staple ingredient that which is slowly achieving a stature of a premium level, with its sattu drink,  highly promoted as a healthy ,energizing drink for its protein content these days. But for the common man from Bihar, Sattu signifies the lifestyle and an example of staple bihari cuisne, authentically rooted to its culinary dictionary. My friends from jamshedpur in college possessed their own bottles of sattu powder that they would carry back from home after vacations. It was considered healthy and refreshing even then but possibly not known as much to the world about its benefits. Now with health topics taking immense coverage on the internet, magazines and media, the sattu drink has suddenly catapulted itself to being a fancy healthy drink.

Baring a drink,the most common dish that constitutes a mix of sattu is the sattu paratha that which is a gastronomic delight from Bihari cuisine. Extremely simple, yet the mix of sattu is unique in taste and exquisite only to the food of Bihar. Not heard anywhere else across the country , this is their very own dish, which achieved its  popularity in the State.

For the unknown , sattu is  a powder made from roasted chana gram.I love the taste of the sattu mixed with the raw mustard oil, as it behaves on similar patterns like the food habits of the eastern part of our country especially Assam and West Bengal,where the use of  mustard oil in regular dishes is very common , Hence for me the taste warms up to my taste buds,  having my origins back in the eastern belt of the country.

While earlier it was a near impossible task to get the actual sattu powder anywhere across the country apart from Bihar, itwas  impossible for people like us to even try our hands at a paratha,. It was only , the bihari friend / colleague who had to be coaxed into getting a homemade  sattu paratha to satiate our taste buds. However, I was pleasantly surprised to see a readymade pack of sattu powder at a nearby grocery story that nearly made me smile with glee as I finally achieved the impossible task of getting my hands on a packet of sattu powder. Quickly , I set off to try my hands on these beautiful parathas.

While the trick of making the praratha is the same, it is just the filling of sattu powder that gives it a distinct , perceptible taste, akin to Bihari Cuisine

Ingredients:


for the filling
sattu- 2 cup
mustard oil- 1 to2 tbsp depending on the level of piquancy you desire
chopped onions -2
coriander powder- 1/5 tsp(optional)
cumin powder- 1/2 tsp(optional)
chopped ginger- 1tsp(can be avoided as well)
mango pickle oil(with some masala) – 2 tsp
aijwain- 1 tsp
chopped coriander powder- little
green chillies chopped- 2to 3
salt – as per taste
lime juice- 2 tsp(or more depending on your pallate)

for the dough
Wheat flour(Atta)- 3 cups
Salt- little
oil/ghee-  2tbsp
water- as required

Method

  • Mix all the ingredients for the filling with a little water and bind it to form slight crumbs.
  • Knead wheat flour, water,  salt and oil and prepare a dough and keep aside for a while
  • Now make small  balls of the dough and flatten them slightly. Take each ball and roll them out slightly.
  • Fill the flat balls with some of the filling. i usually fill in as much as the size of the ball so as to have a filling paratha.
  • Cover it from all sides and form a closed ball again
  • Flatten the ball sightly from top and roll it out in a circular motion into a paratha, not too thick ,not too thin
  • Roast them on the tawa on medium flame on both sides while brushing with oil/ghee.Roast it till brown on both sides

Unique and explicit with a slight piquancy of the mustard oil, it gives you a punch. Dry, pungant and piquantly flavored , the onions imparting a crisp texure, it creates a great meal. Sattu , being a little heavy , has the capacity to satiate you to the fullest. If you havent tried yet, then its time for you to fill your grocery bag with sattu powder. An uninitiated taste perhaps, yet unique and flavorful, well crafted to form a great blend of taste to your regular parathas. As a snack, its falls into the category of healthy options of food, with the numerous benefits of the chana gram flour, while if you want to relish it like the Bihari community does, a bowl of baingan ka bharta(a dish representing roasted brinjals, mashed and fried) does justice to your overall meal.

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Aloo Kulcha Recipe

November 19, 2015

Aloo Kulchas! They are my favorite Indian breads on any eating out session especially if it’s an Indian meal .Know not why, but the taste, texture really appease me more then any of the other Indian breads, even more then its cousin; the Naan.

Although like many people I still am not sure of the thin line of difference between naan and the kulcha/. Both are celebrated indian flatbreads with Naan being the commercially more popular one amongst the two, yet majorly, both of them are similar in the making.In fact many make it the same way at least when they make the naan without the yeast version.

Both can be  made  over the gas stove and some even use a similar process although naan isnt supposed to be made totally on the tawa like a kulcha is made. You need a tandoor for a perfect naan. but yes, at home both naan and kulchas if made without yeast follows almost the same process of cooking technique, the only difference is in the last part of its cooking process over the tawa.You can check the tawa version of naan in my post  http://indraniskitchenflavours.blogspot.in/2014/06/naan-easy-homemade-version-without-yeast.html

And from the kitchen directory of rules , naan ideally is made with yeast while kulchas does not need yeast but uses baking powder and soda.

For the health conscious souls, these kulchas aren’t an exactly healthy option , the base being made of white flour, hence most often I substitute it with whole wheat flour .Whenever I feel my taste buds needs to be satiated with something exciting, away from the monotony of the daily dose of chapatis, these kulchas are my best option to liven up my dining table.

I have adapted the this kulcha recipe from www.veg recipesofindia for the base. Made my own filling though and added a little onions for the crunch.

Beautiful and gorgeous with a professional touch these are almost like restaurant bought kulchas.  When monotony of the same rotis in your daily meals hit boredom, these are a great savior and can lift even a very boring meal just with its taste. Its own taste has the capacity to even camouflage a not so interesting subji perhaps, so much so that I love having them on its own as well.But for a convert to a luxurious meal at home, la restaurant style, these are the perfect choice to go for.

You might also like to read

Sattu Parathas

Palak laccha Parathas

Homemade Naan

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Aloo /Onion Kulcha
 
Aloo Kulcha is a delicious Indian flat bread like aloo paratha that pairs best with a bowl of chole. In fact chole kulche is a delicacy in North India. But unlike parathas, kulcha uses all purpose flour and hence is much softer. Curd and baking soda is used to give it a soft and fluffy texture. A potato filling is stuffed hence the name aloo kulcha. Absolutely easy to make this can be made in your regular tava on gas stove at home.
Author:
Recipe type: Roti/Parathas/Kulcha/Naan/Indian Flat Breads
Cuisine: Indian
Ingredients
  • Maida(All purpose flour) 3 cups
  • baking powder 1 to 1.5 tsp
  • baking soda ⅛th tsp
  • Sugar1 tbsp
  • salt 1 tsp
  • Curd ½ cup
  • Water as required
  • Oil ¼th cup
  • Ghee (optional) 1 tsp
  • For Filling
  • Potatoes 2 boiled and mashed
  • Onions 1 chopped and fried(optional)
  • garam masala 1 tsp
  • cumin powder 1 tsp
  • coriander powder1 tsp
  • red chilly powder1/2 tsp
  • aamchur powder1/2 tsp
  • green chillis chopped One
  • coriander leaves few
  • Mix all of them above into a mixture.
  • I usually fry the mixture in a little oil.Gives a beautiful taste
Instructions
  1. Knead the maida with all the ingredients into a soft dough.
  2. Keep it covered for about 2 hours
  3. Knead it again and make mall small flat balls
  4. Roll it out into a small roti, place a little of the stuffing and seal the edges from all sides.
  5. Now roll it out again into a flat roti which is not too thin nor thick.
  6. Place few nigella seeds and coriander leaves on one side and roll the rolling pin over it
  7. In a tawa, place the kulcha and fry on both sides on low flame with butter/oil until done

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Paneer(cottage cheese) cheese parathas

January 31, 2015

I love parathas, any filling, shape or size..I guess that’s synergic with every indian. Everybody loves the paratha.A little oily, yet the taste of  a paratha is second to none. You just cant beat the satisfaction that a paratha manages to score .

While aloo (potato) paratha is my favourite and am sure for most indians as well, yet there are some more that manages to create a stir..The paneer (cottage cheese) paratahs and the methi (fenugreek leaves) and rajma(red kidney beans)..Give it a twist ant the very rajma paratha can qualify for a mexican quasedilla.

This time, though its the paneer. I never generally make them since paneer is most often used as a main course or starter at home, not much used for partahs.but my frien gul who had come vising me fromUS a few days back, decided to treat me some amazing panee rparathas in the warmth of my kitchen, We did manage to have  awhale of a time reminiscing our gud old days years back when we worked for a reputed Indian punblication ..We met a s collegues and stayed friends for life.So it was like a break for both of us, chatting away, visint the old palces that we would frequent, relishing the street food that we used to cherish then ,reminishing oir old dyas.
She is  afantastic cook, and she cooked amazing dishes in those 4 days of stay.One of tjem wa sthese paneer parathas..And yes, a s i learnt it is the small tricks that do wonders to any dish, really.Irrespective of all teh spice sthat might pour in, it ultimately is a combination of your skills, your stle of cookinga nd small tricks that which creates  awonderful dish and sometimes just teh simplicity of the dish devoid of any spices.
This one wa sone such easy make. A simple paneer filled partaha with just minimal spices of roaste dcumina nd green chillies. Nothing else. feels like heaven
I ahve included my own twist her by adding grated cheese, since i love teh combination of cheese and paneer. Tated great.

Ingreidents:
paneer- 200 gms
flour-2 cups
Freshly roasted cumin powder-1/2 tsp
salt-as desired
green chillies-2 finely chopped
chat masala(optional)-1/2 tsp
Garam masala powder-1/2 tsp
Chopped coriandee leaves- little
Red chilly powder (optional)-1/2 tsp
Water-as desired for the dough
14th cup flour for dusting
Oil/ghee/butter for roasting-as desired
Oil for dough-1 tbsp

Method:

 

  • Mash the fresh paneer and add freshly roasted cumin powder, green chillies , garam masala powder, chopped coriander leaves, red chilly powdee and grated cheese
  • mix and add salt if you wish. Keep aside
  • Make a dough of the flour with enough water, a little oil and salt and cover and keep it for 15 minutes aside
  • Now make small balls of the dough. Take one ball, flatten it a little, add in a little filling, cover and seal the edges and shape it into a ball again.Ideally the amount of filling should be equal to the size of the dough ball but care should be taken that it does not spill out.
  • Roll it out again into a thick roti, and care that teh filling does not come out.ideally flatten it out with your hands first so that the paneer is evenly distributed and then roll it out softly.
  • Under low to medium flame, put the paratha on the tawa.
  • Cook on each side pouring oil or butter whatever you choose
  • Serve with your favourite chutny, pickle ar curd
Absolutely simple and easy, this is as easy as the aloo parathas as you can see.Not much of spices or masla, the pure mix of paneer rand cheese does wonders to your cravings. Savour with your favourite pickle/chutney/raita or even a curry for a complete meal.

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Leftover dal makhani parathas

July 16, 2013
lentils paratha
Cuisine
Course

Dal Makhani parathas are a beautiful creation out of your last meal’s leftover dal makhani that you might not know what to do with otherwise .Likewise most often  I cook so much of the dal makhani that I don’t know what to do with it.  Few of us will toss it off into the dustbin and some of us might just re- heat and eat them as side meals out of compulsion perhaps. You really don’t know  how to dispose them off since the appeal shines off after repeated consumption in successive meals. And you either throw them off or keep consuming out of guilt of letting them go waste.

Well ;then the best way is to use them to make delicious nutrient rich parathas . Rotis and Parathas are staple food for many in our country, day in and out we make them for every meal.You can use these left over subjis to pair them with your wheatflour;  put in some additional spices and make them into nice ,soft tasty parathas.And really, these parathas are much more healthier at times since it features the vitamins of original dish which was supposedly a main dish for your meal perhaps.Especially with left over rajma(red kidney beans) or dal makhani( Urad Dal/black lentils), these are actually healthy, nutrient filled wholelsome parathas and very heavy.You  wouldnt require anything else..

I generally make use of most of my leftover curries/subjis this way.But even while using, some dishes go  better then others.Especially  the rajma(red kidney beans) and Dal makahni. They go the best and makes awesome parathas.I love them, am sure you will too.

These easy and quick parathas  are healthy, nutrient rich and absolutely light and easy in making, fuss free. They can be your breakfast, lunch or dinner meal.You just require a side dish perhaps and replace your regular dose of Rotis or Rice. And honestly they are incredibly awesome.

There is no specific thumb rule of the list of ingredients that go into these parathas you can modify them according to your taste and creativity of ingredients blended together, yet I have my own set of ingredients that I think best creates a delicious paratha.

Since the Parathas already have one whole cup of dal makhani its is very filling and tasty as well. Sliced onions and a coriander-mint-curd chutney goes very well with these lipsmacking parathas. Dollops of hot butter just before serving gives you divine pleasure ,sacred to your taste buds I must say.Can be complimented by an Indian side dip of curd and mint and maybe tomato sauce as well.

Now who would have thought that leftovers can be so delightful?So then, peek through your refrigerator for leftovers and transform them into wonderful rich nutrient filled parathas for your next meal.

Leftover dal makhani parathas
 
Prep time
Cook time
Total time
 
Dal Makhani parathas are simple and quick parathas using the left over dal makhani from your last meal. Blend the dal makhani with regular atta(whearflour) and minimal spices and relish these gorgeous nutrient rich parathas .
Author:
Recipe type: Parathas
Cuisine: Indian
Serves: 3
Ingredients
  • Left over dal makhani 1 cup
  • Wheatflour(Atta) 1½ cups
  • Aijwain 1 tsp
  • onion ¼ small chopped
  • green chilli 2 to 3 chopped
  • coriander leaves few chopped
  • red chilli powder ½ tsp
  • oil 1 tsp
  • salt a pinch
  • Butter as desired for cooking
  • Amchur powder(dry mango powder) ½ tsp
  • roasted cumin powder 1 tsp
  • water to knead the dough
Instructions
  1. Mash the dal makhani and smoothen it out so that it blends with the wheatflour easily
  2. In a bowl take wheatflour, the dal makhani, salt, coriander leaves, aijwain ,red chilli powder, green chillies, amchur powder, roasted cumin powder,water ,chopped onions, oil and knead into a soft dough
  3. Leave the dough covered with a wet muslin cloth for some time
  4. Make equal sized small balls out of the dough, roll them like a thick paratha with a rolling pin
  5. In a tawa or a griddle on low flame, put the rolled out paratha.
  6. Roast them for half a minute and flip over.,apply butter on the top part while the other side is getting roasted/cooked.
  7. Roll over and apply butter on the other part as well and repeat the same process
  8. Cook until done under low-medium heat,pressing down the parathas while cooking for it to cook well inside.
  9. Serve with your favorite curd or pickle or even a vegetable dish.
Notes
Most of the ingredients are optional except the wheatflour and the dal makhani.
The dal makhani already has pretty much all the essential spices to lend the wheatflour the taste and texture that makes it up to a delicious paratha.
But you need to add additional spices like the cumin powder and the dry mango powder since the spices in the dish gets diluted once mixed with the whetaflour.

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Dried fenugreek(kasuri methi) and spring onion parathas

January 12, 2013

Hillarious as it may sound , most of my self invented receipes are born out of a shortage of a basic important ingredient .To a newer receipe ,born out of the old and the known..Well, unique in its taste, it does not mean that the new receipe falls within untouchable pallates or of unpleasent taste..Although some of my inventions haven’t turned out well in taste, few of them have workd out to give a totally new and scumptious flavour coz of either the concoction or mix of spices and they are the ones that i would love to write about.

This receipe ,a quick and a very simple one actually( and many of you from India might actually think why am i even putting up this basic receipe, maybe its not worthy of being featured in a blog),originally would have taken the shape and taste of methi(fenugreek leaves) parathas,however since I did not have them in my kitchen, i had to use the dried version( kasuri methi as it is called and available in super markets from various brands).To it I added spring onions( i actually used the green stems more rather then the onions),which i had got for use in some other receipe actually..

For my international readers esp from the western world, parathas are an Indian type of bread made from wheat flour.They could be plain or stuffed .Roasted and smeared with oil or butter, they make an amazing snack, and are the staple food of majority of households in the country.They are extremely popular in India and Pakistan, the originators and have extended their popularities to certain parts of south east asia as well apart from the middle east albeit with different names.

Ingredients:

Wheat flour-two cups(or as per the number of parathas reuired)
salt-1/4th tsp
water-for binding the flour
curd(optional)-instead of water for binding the flour
kasuri methi(dried fenugreek leaves)–2-3 tsp
spring onions-2 (use 90% of the green stems)
roasted jeera(cumin) powder-1/2 tsp
few pods of garlic chopped(optional)
few chopped green chillies
coriander leaves -few strands
red chilli powder
oil/ghee/butter
aijwain-1/2 tsp

To convert this into a healthy paratha, u can use multigrain flour or mix nachni and ragi flour to the wheatflour for making the dough.In this case you will need to consume the parathas fast when hot otherwise they tend to harden coz of the addition of nachni and the ragi flours.

Knead the flour with spring onions, kasuri methi, curd or water as you wish, jeera(cumin) powder,garlic, coriander  powder, aijwain, salt, red chilli powder, green chillies a little oil to make it soft and warm water. Leave the dough coved with a damp cloth for few mins..This makes the dough soft.

Make small balls out of the dough and roll them out into thick flat parathas.

In a pan or griddle or the most commonly used “tava”, roast the paratha on both sides on low flame and start putting the ghee/oil(I used ghee, for its aroma) while turning the parathas.

Once done ,keep it covered  until ready to serve.Ideally parathas taste the best when hot.

A new taste and a new combination, this recipe features in my blog(albeit,parathas  falling in the common holiness of everyday food for many houselds) just to show that we can use varied combinations of veggies, spices to arrive at a unique tates ,away from the regular ones.

So try it out these lip snacking parathas,with some dollops of butter, like the Punjabis have in India, along with  curd and pickle,anytime, anywhere, a great quick snack  ..As a maincourse, you could compliment it with a dish of  pulpy black channas(black chickpeas).Will post the receipe of black chickpeas sometime later..

Eat healthy, stay healthy..

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