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.
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waqas ilyas
[email protected]Thank you for sharing this recipe!
NAGUJJA PERUTH
[email protected]I'm so glad I tried this recipe. These parathas are now a staple in my kitchen.
Sijon Mondol
[email protected]These parathas are perfect for a quick and easy meal. They're also a great way to get your kids to eat their vegetables.
Moon Vela
[email protected]I would recommend this recipe to anyone who loves parathas or is looking for a new and easy breakfast recipe.
Black_Collar_6
[email protected]Overall, these parathas were a good experience. They were easy to make and tasted great.
Mhamed Sfar
[email protected]I followed the recipe exactly but my parathas didn't turn out as flaky as I would have liked.
Clifford Amos
[email protected]The dough was a bit difficult to work with, but the parathas turned out well in the end.
Evan Hale
[email protected]These parathas were a bit too oily for my taste.
Knight nqcialis
[email protected]I'll definitely be making these again.
Eric Atinyo
[email protected]Delicious!
The Bama Gurl
[email protected]These parathas were easy to make and turned out great. I used a store-bought dough and the parathas cooked up in just a few minutes.
Mwangi Mwangi
[email protected]I'm not usually a big fan of parathas, but these were really good. The dough was soft and flaky and the fillings were flavorful.
Pakistanboy
[email protected]These parathas are a great way to use up leftover vegetables. I made a batch with some leftover spinach and potatoes and they were delicious.
Caden Stephens
[email protected]I've made these parathas several times now and they're always a hit. They're so versatile and can be filled with anything you like. My favorite fillings are potato and peas, and cauliflower and cheese.
Stacey Calder
[email protected]These parathas were absolutely delicious! The dough was easy to work with and the parathas cooked up perfectly. I loved the combination of flavors from the different fillings.