paratha – Meal Haven

Ingredients:

Radish – 3 – 4

Green chillies – 3 chopped

Coriander leaves – 2 tbsp chopped

Curry leaves – 1 tsp chopped

Onions – 1 big finely chopped

Garam masala powder – ½ tsp

Coriander powder – ½ tbsp.

Asafoetida/hing – ¼ tsp

Salt – to taste

Oil – 1 tbsp for frying parathas

For the dough:

Whole wheat flour – 1 ½ cups

Salt to taste

Water – 1/4 cup or little more

Oil – 2 tbsp

Preparation:

Take a bowl and grate the radish. Keep it aside. Squeeze the radish well and take out all the water. Keep the water aside as you can make the flour dough with this water.

Heat oil in a pan. Add the chopped green chillies, chopped curry leaves, asafoetida and onions. Saute well till the onions turn translucent. Next, add the grated and squeezed radish and saute well. Then, add the coriander powder and the garam masala powder and saute until the raw smell disappears. Add coriander leaves and cook till the mixture becomes dry. Make sure that it does not have any moisture in it. Remove it to a plate and let it cool.

Making the dough:

In a bowl, add the flour, salt and the water squeezed out from the radish. Start kneading the dough adding a little more water. Knead it into a smooth but not firm dough. The dough should be soft and pliable. Rest it for 10 minutes and cover with a cloth or cling film.

Assembling the paratha:

Make smooth balls from the dough and flatten them slightly by rolling it with a rolling pin. Roll it into 4-5 inch diameter circle. Add ¼ tsp of oil and spread on it before placing 1 1/2 tbsp of radish mixture on it, in the centre. Gather the edges and pinch it into the centre. Seal it tightly and flatten by pressing gently.

Dust into fry flour again and roll it gently into 6 inch diameter circle.

Heat a tawa and when it becomes hot, place it on the hot tawa and cook both sides brushing little oil on it. Repeat the same process for the rest of the parathas.

This is a bread dish from the north of India, made with the dough of whole wheat flour stuffed with a spicy potato stuffing. It is best enjoyed with yogurt, pickle and butter.

Ingredients:

Potatoes – 4 big

Onion – 1 big finely chopped

Green chillies – 4 finely chopped

Cumin powder/Jeera powder – 1/2 tsp

Coriander powder – 1/2 tsp

Salt as needed

Coriander Leaves – 1 tbsp chopped

Red chillie flakes – 1/2 tsp

Oil/Ghee for cooking – As required

For dough:

Wheat flour – 2 cups

Salt – to taste

Water – 1/2 cup

Preparation:

Boil the potatoes well and grate it so that there are no lumps in it. You may also mash it well making sure there are no lumps.

In a mixing bowl, add the grated potatoes, chopped green chillies, coriander leaves, red chillie flakes, chopped onion, coriander powder, jeera powder, salt and mix well. Keep it aside.

In another bowl, add the wheat flour, salt. Add water gradually and knead the dough. The dough should be pliable and soft. Rest the dough for 10 minutes.

Make small-medium balls of the dough and roll them out into 3 inch circles. Add a spoonful of potato filling in the centre and seal it with little oil. Gradually press the rolling pin on all sides while making the parathas. Be very careful to apply pressure evenly. It is very important to ensure that your potato mixture is mashed well and not lumpy or you will never be able to make perfect parathas. Seal the dough and round it with your fingers. Now roll them with a rolling pin into round parathas. Apply the pressure very evenly and gently on all sides. Press very lightly so that the mixture does not come out.

Heat an iron tawa and roast the parathas, cooking them on both the sides with a spoonful of ghee/oil. If you want to use less ghee/oil on the parathas, first roast them on both the sides on low flame and when they are slightly crispy, apply ghee/oil with a kitchen brush on both the sides. You must keep the flame low.

Serve hot with pickle, onions and curds .

Tag: paratha

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