Most Popular

Love Story - Narayana Murthy And...

Jaisalmer, Travel Guide For The ...

Nainital: Glimpses of Himalayas

The National Insignia of India

Vada Pav and Batata Vada - A Com...

Famous Street Food joints in Pune

A Compact Bundle of Technology -...

Hartalika Teej - Traditions and ...

Best Seafood Restaurants in Pune

Film and Television Institute of...

Top Places to See in India in th...

Moving to India - A List of What...

Ganesha Chaturthi: The Great Gan...

Uncovering Top 10 Beach Destinat...

Kolkata - The New York of India ...

Places to see near Pune - Neelka...

Ruby on Rails Development Compan...

Magic of Parathas

by: Madhu

Known as one of the best and popular breakfasts of India, 'Parathas'(Stuffed flatbread) are a healthy, delicious and filling food. Anyone would agree that the best way to start a morning with a good appetite would be to indulge yourself into some steaming hot butter-dripping 'parathas'. For many Indian its not only a breakfast meal but anytime meal. Same like many others I can have a paratha anytime of the day.

A 'parantha' is a flat bread that originated in the Indian subcontinent. It is usually made with whole-wheat flour, pan fried in ghee or cooking oil, and often stuffed with vegetables, especially boiled potatoes, radish or cauliflower and/or paneer (Indian cheese). A paratha (especially a stuffed one) can be eaten simply with a blob of butter spread on top but it is best served with pickles and yoghurt, or thick spicy curries of meat and vegetables. Plain parathas are also made without any stuffings but accompanied by the melted ghee and pickles like the stuffed parathas.

Check out how this type of 'Indian bread' came to exist in almost every household. 'Parathas' can be eaten for breakfast, lunch and dinner too

Regardless of its origins, parathas soon became popular all over South Asia. All south Indian states have their own versions of the ubiquitous paratha, the most popular being "Kerala Porotta," which is mostly made of 'maida'(white flour) instead of 'atta'(wheat flour). The Kerala Porotta is popular and is usually devoured with egg roast, chicken, beef or mutton curry.

Image credit: http://dripfin.files.wordpress.com/2008/10/cabbage-paneer-stuffed-parathas-12065423051.jpg

Aloo Parathas
Ingredients:
For Dough:

2 Cups of wheat flour

Water

For Stuffing:

3 to 4 Nos of Potatoes

1/2 tsp of salt

1/2 tsp of cumin powder

1/2 tsp of paprika

Oil of your choice

Coriander leaves 1/2 cup

Method:

Wash,dry & cut the Coriander leaves

Boil , peel & mash the potatoes.

Add Cumin,paprika,salt,coriander leaves & mix.

Make small balls of the same & keep aside

Mix flour,salt & required amount of water to make a soft dough.Rub a Tsp if oil over the dough & let it rest for an hour.

Take a lemon size dough, & roll it into small circle.

Keep one potato ball .cover all the sides & roll to triangle shape.

Heat a flat pan ,when it gets hot add the paratha & let it cook for a minute.When it starts to get small bubbles turn around & add a small tsp of oil around the paratha.when the brown spots appear take it out & keep it in an in a covered box.

Serve hot or warm with curd or pickles.

Image credit: http://vallisworld.files.wordpress.com/2009/01/img_04943.jpg?w=500&h=375

Methi Parathas
Ingredients:

3 cups of whole wheat powder

1 bunch of methi washed and chopped into small pieces

1 medium sized onion chopped into very small pieces

1 tsp jeera seeds1 tsp haldi powder

1 Tb.sp of chili powder

1 tsp of coriander powder

1 Tb.sp of olive oil

1 tsp salt

Method:

In the above oil season jeera until it starts sputtering

Add onions and fry until translucent

Then add all the remaining masala powders and fry for ½ minute

Now add the chopped methi leaves and fry for another minute

For the above mixture add the wheat flour and make dough adding water only if required.

Roll the parathas as thin as possible and roast on both sides on thava until u see small brown spots and smear some ghee/oil if desired.

Image credit: http://worldthrumyeyes.files.wordpress.com/2008/09/07092008168.jpg

Paneer Paratha
Ingredients:

100 gms Grated Paneer

1 finely chopped Onion

Coriander leaves finely chopped

Small piece of Ginger (grated)

1 or 2 finely chopped green Chilies

Salt, Red Chili powder and Graram masala as per taste

1/2 tsp Ajwain (optional)

Butter / Oil for frying

Method:

Make dough out of whole wheat flour (atta), as you would do for any paratha/roti.

In a bowl mix all the stuffing ingredients.

Make two medium size chapati, add the filling to the one chapati and cover it with the second one. Now roll it slightly.

Cook on a pre-heated Tawa (flat griddle plate).

Turn it and pour half tablespoon oil or butter.

Spread it on the paratha and shallow fry over low heat. Turn it and again pour oil or butter on the other side.

Cook on a low heat till golden brown.

Serve paneer paratha hot with yogurt (curd) and your favorite chutney or with pickle.

Note: Do not add salt to the filling before, as it will leave water. Add salt only at the time of preparation.

Image credit: http://www.thetastesofindia.com/wp-content/uploads/2008/11/paneer-paratha.jpg

Stuffed Onion Paratha
Ingredients:

Wheat flour: 2 cups

Oil for making parathas

For stuffing:

Onion: 2 large – chopped finely

Green chillies: 3 – chopped finely

Red chilly powder: ½ teaspoon

Cumin powder: ½ teaspoon

Coriander powder: ½ teaspoon

Garam masala: a pinch

Carom (Ajwain) seeds: a pinch

Oil: 1 teaspoon

Salt to taste

Method:

In a heavy-bottomed vessel, heat the oil (1 teaspoon) and add the ajwain seeds. When they are fried, add the green chillies and onion.

Stir-fry the mixture till the onion is golden brown. If the mixture sticks to the vessel, add a pinch of salt and continue frying. This way, additional oil will not be required.

Add the spice powders and mix well. Also, add salt to taste.

Fry till the flavors blend, the raw smell is gone, and the mixture is dry. The stuffing is now ready. Set aside to cool.

Knead the wheat flour while gradually adding the required amount of water (you may use around a cup of water) to make a soft pliable dough. You may use warm water for better results. Set the dough aside for about 20-30 minutes.