Magic of Parathas

paneer-paratha

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 stuffing 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.

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.

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.

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.

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.
  • Divide the dough into balls – about the size of a large lemon.
  • Take a ball and roll out to a 4 inch disc. Place a spoonful of the onion stuffing mixture.
  • Fold the edges of the disc upwards to completely cover the stuffing. The edges should overlap slightly to seal the stuffing.
  • Gently flatten the filled ball. Dust with flour and roll out to a flat disc of about 6-7 inches. Take care that the stuffing does not burst out.
  • Heat a tava (griddle). Roast the parathas till done on both the sides. You can grease the parathas while cooking with a little oil on each side.
  • Parathas are ready to be served hot. You can enjoy it with curd, any raita, side dishes, chutneys or pickles of your choice.

Stuffed Gobi Paratha

Ingredients:

  • 4 cups Whole Wheat Flour (Atta)
  • 2 cups Grated Cauliflower (Gobi)
  • Coriander leaves (finely chopped)
  • 1-2 Chopped Green chilies
  • 1″ Ginger Chopped
  • Salt, Red chili powder & Garam 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.
  • Mix grated cauliflower, green chilies, ginger, coriander leaves, ajwain, chili powder, salt, and garam masala as a filling in paratha.
  • 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 gobhi ka parantha hot with yogurt (curd) and your favorite chutney.
  • Note: It makes 18 parathas.