Veggie Platter: Parathas

Showing posts with label Parathas. Show all posts

Wednesday, September 23, 2020

Paneer Paratha

Punjab and parathas are synonymous and including one flatbread from the region made sense when I am posting flatbread recipes from India this week. However paneer parathas was not on my mind when I planned a Punjabi bread to be posted this week. These parathas accidentally happened when our refrigerator suddenly decided to not work any more in April, during the height of the pandemic.

Milk was a precious commodity then. I ordered grocery online during the initial months of pandemic but later we restricted our shopping to once a month. We depended on frozen food and the milk powder we ordered in bulk, when we ran out of milk and fresh produce in between these trips. I relied on only frozen spinach, carrots and potatoes for more than a month and I had to think really hard to come up with variety using those three vegetables. Now my husband who is the designated shopper of the family makes two quick stops per month to pick up grocery and milk. Other than that no one else is leaving the home. During such situation, allowing 3 gallons of milk (more than 10 liters) to go waste seemed like a colossal mistake and I prepared a batch of yogurt and plenty of paneer with that milk. The paneer went into a curry preparation, these parathas and a big batch of this halwa.

Paneer paratha is a wheat flour based bread that is stuffed with paneer. Paneer is the popular and only cheese of India, which is prepared by curdling milk. The soft, non melting cheese is used in the preparation of a variety of curries that are widely popular and are usually served with Indian breads. These paneer parathas are commonly served as breakfast in Punjabi homes and are absolutely delicious with the soft paneer stuffed inside.

I have used fresh, homemade paneer but if using frozen paneer, thaw it in the microwave if needed and crumble with your hands. Add the seasonings according to taste or one can add spices of their own choice. I sometimes add green chillies and sometimes I leave it out and just use red chili powder alone. Garam masala is an optional ingredient as well. I make them spicier if not preparing any side dishes and serve them with yogurt and a pickle. I keep the stuffing milder if I am planning to serve them with side dishes as I have done here.

Ingredients for parathas: (Yield - 6 to 7 parathas)

1 and 1/4 cups atta / wheat flour
1/4 tsp. salt
Water (I used about 1/2 cup + 2 tbsp.)
1 tsp. oil
Ghee / Oil to toast parathas
Ingredients for stuffing:
1 and 1/2 cups of crumbled paneer

Salt to taste
Chili powder to taste

1 tsp. cumin powder

Garam masala to taste (optional)
1 tsp. grated ginger

1 tsp. grated / finely chopped green chilis (optional)
A handful of cilantro / coriander leaves, finely minced

Directions to prepare the paratha dough:
* Combine flour and salt in a mixing bowl or a wide plate. Add water to the dough and knead into a soft, pliable dough. Don't add all the water to the flour at once. Start with 1/2 cup and go on adding as needed. If accidentally more water was added then it can be fixed by just adding some extra flour and then kneading.

(The dough should not be sticky since it would be hard to roll later. I used a standard American cup to measure both dry ingredients and the water.)

* Next knead the oil into dough for about 30 seconds, cover the dough and leave it aside for a couple of hours. (I don't usually knead the dough as the resting period will allow the gluten to develop and yield soft rotis. One can knead the dough and make the rotis immediately as well but I prefer resting the dough.

* After the resting period, the rotis can be immediately made or the dough can be stored in a box with tight filling lid and refrigerated for about two days. When you want to use the dough, remove it from the refrigerator and just zap it in the microwave for 30 - 60 seconds, depending upon the quantity of the dough. However remember to cover the dough while microwaving. Otherwise the dough will dry up.

How to prepare the stuffing:
* Add everything mentioned under "stuffing' list to a bowl and mix to combine. Divide the mixture into 6 (or 7) portions and shape them into balls. Keep them aside.

Rolling the parathas:
* Divide the dough into about 6 (or 7 if smaller rotis) portions and roll them smoothly between your palms to shape them into balls.
* Work with one dough ball at a time and keep the rest covered.

* Roll a dough ball into 3 - 4 inch disc and place one stuffing portion at the center of the disc, leaving the edges free.

* Bring the edges together so that there are no gaps and the stuffing is inside intact. Gently roll it between your palms into a ball.

* Press it into a disc and roll it gently into a 5 to 6 inch thin circle, dusting with flour if necessary.

* Repeat the steps of paratha making with the remaining dough. (If a newbie to paratha making, rolling out a few and then start frying them will be easier. Or one can roll and do the frying simultaneously.)

Frying the parathas:

* Heat iron griddle or a shallow, non stick pan and place the rolled out paratha.

* Toast it until bubbles start to appear over the surface, about 30 seconds and then flip. Cook for about 10 seconds more and pour 1/4 tsp. ghee / oil over and around the edges of the paratha. (I usually dab the surface of the paratha with the back of an oily spoon.

* Press the paratha all over gently with a spatula. Cook until the brown spots appear on the bottom side and then flip. Cook until the other side have brown spots as well. (Each paratha takes around 50 to 60 seconds to toast.)

* Repeat the steps of rolling and toasting the parathas with the remaining dough balls and the stuffing.

* Serve them hot with a curry of your choice or just with yogurt and a spicy pickle if they are made spicier.

Comments

Sunday, September 20, 2020

Gahat Ke Parathe / Gahat Dal Paratha / Kulthi Ke Parathe / Spicy Horse Gram Parathas

I have been posting under 'Thaalis and Platters' theme this month. Every day kind of meals picked from four corners of India were posted the first week while I opted to go with various breakfast platters across India, the second week. I reserved the third week for Indian regional thaalis, full course meals I picked from various Indian states. The fourth starts from today and I am going to post six Indian flatbread recipes this week. I have posted so far the following thaalis / platters this month.

Week 1 - Everyday Thaalis
Tamil Nadu thaali (From South)
Goan vegetarian meal (From West)
North Indian mini thaali (From North)
Bengali niramish thaali (From East)

Week 2 - Breakfast Platters
Banarasi kachori aur subzi
East Indian Breakfast Platter
Dal Pakwan
West and Central Indian Breakfast Platter
Kerala Breakfast Platter
South Indian Breakfast Platter

Week 3 Regional Thaalis

Andhra 'Dasara' Thaali (From South)

Bihari Thaali (From East)

Assamese Thaali (From North East)

Uttarakhandi Thaali (From North)

Andhra 'Taddinam' Vanta (From South)

Maharashtrian Festival Thaali (From West)

Gahat (horse gram), urad dal (black gram) and soy beans are three important legumes used in cooking in Uttarakhand, especially during winter months. Many varieties of dishes are made locally using these legumes. They induce warmth in the body which is very much needed during the harsh winter months in the pahadi / hilly regions of Himalayas. Parathas stuffed with a spicy horse gram filling called gahat ka paratha is a popular winter dish for the same reason. These parathas were a part of Uttarakhandi thaali I posted last week.

Obviously, these parathas are healthy and nutritious because of the bean stuffing and are diabetic friendly. And they are delicious and very filling as well and one does not need to prepare any side dishes to go with it. These parathas are spicy on their own and actually a simple raita or yogurt will do. However as part of the thalli, I had a soybean dal, a spinach gravy called kaapa, Kumaoini raita, a potato curry called aloo thechauni and sesame - cilantro chutney which are all popular side dishes in the state cuisine. I had jhangore ki kheer, a millet kheer for the dessert which is again a common one in the region.

The filling can be prepared in advance and can be refrigerated too. And the outer wheat flour dough can be prepared and refrigerated for about to two to three days given that it is properly covered and there are no power cuts in the area. Allow it come to room temperature before using it to make rotis. If in a hurry, cover the dough and warm in the microwave for few seconds, until it comes to room temperature. Check out this easier method if new to paratha making and is not able to roll a stuffed paratha.

Recipe Source: Here
Ingredients for parathas: (Yield - 6 to 7 parathas)
1 + 1/4 cup atta / wheat flour
1/4 tsp. salt
Water (I used about 1/2 cup + 2 tbsp.)
1 tsp. oil
Oil to make rotis
Ingredients for stuffing:
1/2 cup horse gram, soaked overnight
1 tsp. grated ginger
Salt to taste
1/2 tsp. chili powder
A handful of cilantro / coriander leaves, finely minced
1 tsp. garam masala
1 finely minced green chili

* Next knead the oil into dough for about a minute, cover the dough and leave it aside for a couple of hours. (I don't usually knead the dough as the resting period will allow the gluten to develop and yield soft rotis. One can knead the dough and make the rotis immediately as well but I prefer resting the dough.)

How to prepare the stuffing:
* Soak horse gram overnight. Drain and rinse them in the morning.

* Pressure cook the horse gram with a cup of water (or more) to 3 or 4 whistles. If the horse gram was not soaked, cook for more whistles. When the valve pressure is gone, transfer the cooked horse gram to a colander and drain all the water. Leave it aside so that there is no trace of water present.

* Mash the cooked horse gram in a food processor or by using hand. (I think people traditionally ground it on the stone aka silvatta. Food processor does a quick and neat job.) The ground mixture would be crumbly but moist enough to bind it into a ball.

* Add the remaining ingredients mentioned under stuffing and mix to combine.

* Divide the mixture into 6 or 7 portions and shape them into balls. (Divide them into same number of balls as the dough balls.)

Rolling the parathas:
* Divide the dough into about 6 or 7 portions and roll them smoothly between your palms to shape them into balls.
* Work with one dough ball at a time and keep the rest covered.
* Roll a dough ball into 3 - 4 inch disc and place one stuffing portion at the center of the disc, leaving the edges free.

* Bring the edges together so that there are no gaps and the stuffing is inside intact.
* Press it into a disc taking care that there are no gaps anywhere so that the stuffing wouldn't spill out while rolling.

* Roll the disc carefully into a 5 to 6 inch thin circle, dusting with flour if necessary.

* Take care not to break it or let the filling coming out. Repeat the steps of paratha making with the remaining dough. (If a newbie to paratha making, rolling out a few and then start frying them will be easier. Or one can roll and do the frying simultaneously.)

Frying the parathas:

* Heat iron griddle or a shallow, non stick pan and place the rolled out paratha.

* Toast the parathas, brushing generously with oil / ghee, until both sides are cooked well and brown spots appear.

* Repeat the steps of rolling and toasting the parathas with the remaining dough balls and the stuffing.

* Serve them hot with yogurt and a spicy pickle. Ours parathas were very spicy and raita was enough.

Comments

Sunday, October 4, 2015

Oats - Sesame Parathas

Actually it was supposed to be the day of zucchini pancakes here if not for the minor detail that I missed while picturing them. Flat breads / pancakes had to be pictured along with a side dish according to the BM theme and I had completely forgotten about it when I pictured those pancakes. I realized that today morning while drafting the post and I wanted to bang my head somewhere as I did not have anything else to post. And adding to my woe, the weather has been so bad today with not a ray of sunshine in the radar. I was feeling like going and curling up under the covers than cooking and clicking. I started to dig in my drafts folder to see if I had something suitable and ended up with posts with mediocre pictures. They were in drafts in the the first place for the same reason.

Somehow late afternoon I decided to make these oat based parathas and was able to get some decent pictures in spite of the gloomy weather. I saw these healthy parathas on a cook show and the recipe has been in my drafts for a while. I did not have time to rest the dough and so I added about 1/4 cup fat-free yogurt while preparing the dough so that the parathas remain softer for longer. It's time now for these parathas, owing to the 'Flat breads / Pancakes' BM theme going on this week here.

Ingredients:
1/2 cup oat flour
1/2 to 1 cup wheat flour + extra for dusting
3 - 4 tbsp. sesame seeds
2 green chilies, finely chopped
2 tbsp. finely minced cilantro
1/4 tsp. salt
1 tbsp. oil (optional)
Oil / Ghee to toast parathas

Method:
* Lightly dry toast sesame seeds.
* Add all ingredients except the oil to a mixing bowl and combine. Prepare a firm yet pliable dough using water as needed. Knead for a couple of minutes and place the dough in a bowl, covered. Let it rest for about an hour or so.
* Make lime sized balls out of the dough. Take out a dough ball, flatten it and roll into a thin circle of about 5 inches diameter, dusting with flour if needed.
* Repeat the steps with the remaining dough. One can keep rolling and frying the parathas simultaneously or roll some and start frying while keeping the rest covered.
* Heat a griddle or a shallow pan. Place the rolled out dough circle on the griddle. When the bubbles start to appear, flip it. Spread 1/2 tsp of oil around the edges and fry flipping in between, until brown spots appear on both sides. Remove and repeat the steps with the remaining rolled out circles.
* Keep the rotis covered until ready to serve. Leftovers can be refrigerated or frozen. Just warm them on the griddle again before serving.
* Serve them warm with any subzi / dal. I served them with Vegetable & Soya chunks curry and some tindora chutney.