Paratha is a much thicker piece of unleavened flat bread. This is cooked on the griddle like roti but the more celebrated versions are those that are filled with stuffing. This makes it amazingly delicious and nutritional as well. A win- win!
Aloo paratha is the most prominent dish in this department.
The recipe of aloo paratha—the ingredients here include:
- Wheat flour,
- Water
- Salt
- Potato (about 4-5)
- Green chillies
- Coriander leaves
- Ginger paste
- Red chilli powder, cumin powder, coriander powder, raw mango powder, garam masala powder
- Turmeric and salt
Method of cooking: First off, you have to start with making the dough. This follows the same standard procedure of making roti. Sift the dough and salt before adding water slowly. Once the dough is ready, set it aside to rest for a good 15 minutes or so.
Meanwhile, boil your potatoes until they become soft. Grate the potatoes and transfer the mixture into a bowl. Add in your masalas, chilli, ginger paste and coriander leaves, along with turmeric and salt. Mix well until all the flavours are well incorporated.
Now pinch off a reasonably bigger piece of dough, keeping in mind that the stuffing requires more dough for casing. Flatten them to a small diameter and add a ball of stuffing in the same size. Now wrap up the disc, sealing the stuffing inside. Dust the now stuffed ball with flour and very meticulously flatten them with the help of a rolling pin. This has to be done very carefully, applying equal amount of pressure on all sides. Ensure that the stuffing doesn’t ooze out in the process.
Once done, fry it on high flame on both sides by applying generous amounts of ghee or butter.
Mooli is the Hindi term for radish. This is a much simpler form of paratha and much easier to handle, owing to the texture of radish.
Ingredients for Mooli paratha include:
- Radish
- Garam masala
- Chilli
- Coriander leaves
- Red chilli powder
- Wheat flour, oil, water and salt
Method of cooking: This follows the exact same style of alloo paratha, except here, radish is used in place of potato.
Grate radish to a fine consistency but before you start adding in the other ingredients, it is imperative that you squeeze out the water. Radish has a lot of water in it that must be thoroughly eliminated so it doesn’t become a hurdle in the process of rolling out your paratha.
Mix in the red chilli powder, chilli, coriander leaves and garam masala.
Place the stuffing inside each dough disc and wrap it up. Flattening in this case will not be too troublesome; even novice cooks can begin with mooli paratha to gain some level of confidence.
Paratha is a two step process that involves the making of dough and the stuffing. The former step can be omitted completely with the purchase of Rotimatic.
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