Embark on a culinary journey with our delectable Parsley Cumin Parathas, a symphony of flavors and textures that will tantalize your taste buds. These parathas, a staple in Indian cuisine, are crafted with a unique blend of parsley, cumin, and a melange of aromatic spices that create a tantalizing taste sensation. Each bite offers a delightful balance of crispiness from the flaky layers of dough and a soft, succulent filling that bursts with the vibrant flavors of parsley and cumin. Accompanying these parathas are three delectable chutney recipes – tangy tomato chutney, refreshing coriander chutney, and spicy green chutney – each adding a distinct layer of flavor to elevate the paratha experience. These chutneys, bursting with fresh herbs, zesty spices, and a hint of tanginess, serve as the perfect accompaniments, transforming each bite into a harmonious blend of flavors and textures.
Check out the recipes below so you can choose the best recipe for yourself!
PARSLEY CUMIN PARATHAS
Inspired by _Monsoon Wedding_ _Monsoon Wedding_ is an intensely colorful chronicle of a wealthy northern Indian family's preparations for their daughter's marriage. During the run-up to the event, the bumbling wedding planner falls in love with the family's maid. Food plays a central role in the nuptial festivities.
Yield Makes 16 flatbreads
Number Of Ingredients 10
Steps:
- Grind cumin seeds with salt to a powder in grinder. Transfer to a large bowl and stir in flours, parsley, water, and oil and continue to stir until a dough forms.
- Turn out dough onto a work surface and knead until smooth and elastic, about 5 minutes. Several times during kneading, pick up dough and slap it against the work surface 8 to 10 times to relax dough. Cover dough with plastic wrap and let stand at room temperature 1 hour.
- Lightly oil griddle, then heat over moderately low heat until hot, 10 to 15 minutes.
- While griddle is heating, divide dough into 4 portions, then roll out 1 portion on a lightly floured surface into an 11-inch round. Lightly brush round with some ghee and cut into quarters, then, starting with rounded edge nearest you, fold each quarter in thirds to form a slimmer triangle (bottom edge will still be rounded). Repeat with remaining dough to form a total of 16 slim triangles.
- Roll out 1 triangle on a lightly floured surface first to widen it, then to lengthen it into a 9- by- 4-inch triangle, sprinkling with flour as necessary to prevent sticking. Transfer to a baking sheet and cover with a sheet of wax paper, then roll out and cover remaining triangles in same manner, layering them between sheets of wax paper.
- Cook parathas , 3 or 4 at a time, on griddle until undersides are browned in spots, 2 to 3 minutes (parathas will puff, then deflate). Turn parathas over and lightly brush with ghee, then cook until other side of each is golden brown in spots, 1 to 2 minutes. Turn over and brush once more, then cook until parathas are cooked through, 1 to 2 minutes.
- Transfer each batch of parathas to a sheet of foil as browned and wrap loosely to keep warm while cooking remaining parathas.
PARATHAS 2 WAYS
Story goes that my sister tried to feed me paratha when I was a baby-I was hooked, and I strongly believe it was the beginning of my love affair with food. Parathas are stuffed flatbreads that are beloved all over India. Delhi even has an alleyway called the Paranthe Wali Gali ("byway of the paratha" in Hindi). When making parathas, you can use just about any fillings you like to keep yours seasonal. Here I suggest a bright carrot filling and a creamy mashed pea filling.
Provided by Maneet Chauhan
Categories appetizer
Time 45m
Yield 10 to 12 parathas
Number Of Ingredients 23
Steps:
- For the dough: Mix the flour and salt to taste together in a large bowl. Begin adding about 1 cup water, adding the water until you have a soft dough. You can use a stand mixer fitted with a dough hook if you like. Knead the dough until smooth, 2 to 3 minutes.
- For the carrot-ginger filling: Combine the carrot, onion, chiles, cilantro, ginger, cumin, chaat masala and salt to taste in a medium bowl. Set aside.
- For the green pea-cumin filling: Heat about a teaspoon of oil in a cast-iron skillet over medium heat. Add the cumin seeds and cook until they start to crackle. Stir in the ginger. Add the fenugreek, coriander, chili powder, garam masala, chat masala and salt and pepper to taste. Add the peas. Mash coarsely with the back of a spoon and set aside.
- To assemble the parathas: Pull off a piece of dough about the size of a lemon and roll it into a ball. Roll the ball out with a rolling pin until it is about as thin as a tortilla. Place 2 to 3 tablespoons of the filling of choice in the center. Bring all the edges up to the center to enclose the filling and then pinch to seal. Tear off any excess dough.
- Flatten the filled dough with your hands. Then use the rolling pin to roll the paratha out to a circle 7 to 8 inches in diameter; use flour as needed to keep the dough from sticking.
- Spoon oil or ghee onto a griddle set over medium heat. Cook the paratha on both sides until golden brown, about 2 minutes. Repeat with the remaining dough and filling, adding more oil to the griddle as necessary. Serve hot with butter, plain yogurt and Indian pickles.
CARROT CUMIN PARSLEY SOUP
A delicious twist on the basic carrot soup. With a few changes, I've made this into a relatively low-carb, delicious soup.
Provided by Crystal Russell Gates
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 35m
Yield 5
Number Of Ingredients 11
Steps:
- Heat oil in a large soup pot over medium-high heat. Add carrots and onion; cook until slightly softened, about 5 minutes. Add garlic, coriander, and cumin; cook until fragrant, 1 to 2 minutes.
- Add bone broth and bring to a boil. Lower heat and simmer until the carrots are tender, 5 to 7 minutes. Add parsley; cook for 1 minute more.
- Puree with an immersion blender or in a blender until smooth. Add yogurt; blend until thoroughly mixed. Season with salt and pepper. Ladle into bowls and garnish with cilantro.
Nutrition Facts : Calories 116 calories, Carbohydrate 13.2 g, Cholesterol 9.3 mg, Fat 5.7 g, Fiber 3.3 g, Protein 3.6 g, SaturatedFat 1.4 g, Sodium 1043.7 mg, Sugar 6.8 g
Tips:
- For the perfect dough, use a combination of all-purpose flour and wheat flour. This will give the parathas a crispy exterior and a soft, chewy interior.
- Make sure the dough is well-rested before rolling it out. This will help the parathas cook evenly and prevent them from becoming tough.
- Use a generous amount of oil when cooking the parathas. This will help them brown evenly and prevent them from sticking to the pan.
- If you don't have a rolling pin, you can use a wine bottle or a glass jar to roll out the dough.
- Serve the parathas hot with your favorite chutney or yogurt.
Conclusion:
Parsley cumin parathas are a delicious and versatile flatbread that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be customized to your liking. Whether you like them plain or stuffed with your favorite fillings, parsley cumin parathas are sure to be a hit. So next time you're looking for a quick and easy meal, give this recipe a try.
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