Paratha Recipe
Parathas are a staple of Indian cuisine, cherished for their versatility and delightful taste. These flatbreads are not only delicious but also fairly simple to prepare at home.
Ingredients:
- For the dough:
- 2 cups whole wheat flour (atta)
- Water, as needed
- 1/2 teaspoon salt
- 1 tablespoon oil or ghee (clarified butter)
- For the stuffing (optional, for stuffed parathas):
- Potatoes, cauliflower, paneer (Indian cottage cheese), or any desired vegetables
- Spices (cumin seeds, turmeric, chili powder, garam masala)
- Salt to taste
- Chopped cilantro (optional)
- For rolling and cooking:
- Extra flour for dusting
- Ghee or oil for cooking
Instructions:
1. Prepare the Dough:
- In a large mixing bowl, combine the whole wheat flour, salt, and oil/ghee.
- Gradually add water and knead into a smooth, firm dough. Let it rest for at least 15-20 minutes, covered with a damp cloth.
2. Prepare the Stuffing
- Boil and mash potatoes or finely chop vegetables like cauliflower. Mix with spices (cumin seeds, turmeric, chili powder, garam masala), salt, and chopped cilantro.
3. Forming the Parathas:
- Divide the dough into equal-sized balls (golf ball-sized). Roll each ball into a smooth round ball using your palms, then flatten slightly.
4. Rolling Out:
- Take one dough ball, dust it in flour, and roll it out into a small circle (about 6 inches in diameter) using a rolling pin.
5. Stuffing :
- Place a spoonful of the stuffing mixture in the center of the rolled-out dough circle. Bring the edges together and pinch to seal. Flatten gently.
6. Rolling Again:
- Dust the stuffed ball in flour and roll it out gently into a larger circle (about 8-10 inches in diameter). Be careful not to let the stuffing come out.
7. Cooking :
- Heat a griddle or a tava over medium-high heat. Place the rolled-out paratha on the hot tava.
- Cook for about 1-2 minutes until bubbles start to appear on the surface. Flip the paratha and spread some ghee or oil on the cooked side.
8. Final Cooking:
- Cook for another 1-2 minutes, pressing lightly with a spatula, until both sides are golden brown and crisp. Repeat with the remaining dough balls.
9. Serving:
- Serve hot] with yogurt, pickles, chutney, or any curry of your choice.
Tips:
- For softer parathas, knead the dough well and let it rest adequately.
- Adjust the thickness of the paratha according to your preference.
- Experiment with different fillings like grated cheese, minced meat, or even sweet fillings like jaggery and nuts.
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