Paranthas are a version of potato pancakes. It’s potatoes baked inside bread/dough. You’re probably thinking “oh that doesn’t sound like anything amazing” but it’s all about the potatoes that go inside the dough. It’s all about the flavours and seasoning.
Personally, I usually love eating paranthas on Sundays aka. lazy Sundays where I don’t do much but be with family and eat good food. So today after waking up from a late Saturday night I decided nothing would be better than a buttery paratha. (Originally this was supposed to be posted yesterday but my internet died *shakes fist* but paranthas are good any day of the week!)
Paranthas require two separate parts for the recipe: one for the dough (super simple) and one for the potatoes (not complicated but takes a little more time and care). The recipe for paranthas I am going to share is really by hand and not measured at all. It really depends on how many potatoes you use and because the dough is really easy to make, you can just play it by ear. Follow me for the recipe!
There are so many different types of Parantha that I can;t even count. But there are some popular ones , I am going to share the recipe with you.
1. Aloo Parantha
Aloo Paratha is served with pickle and yogurt and does not require an additional curry or side dish to go with it. You can also serve with Dal Makhani or Dal Tadka (Indian Lentil Curry). But for me, the paratha itself is quite filling.
HOW TO MAKE ALOO PARATHA AT HOME
The potatoes are boiled and mashed at first and are then mixed with spices. Aloo Paratha is slightly tangy and spicy due to the addition of dry mango powder or Aamchoor powder and green chillies. A portion is stuffed in the prepared dough and is rolled to a thick paratha. It is then cooked on both the sides, sprinkling oil/ghee/butter. I have prepared a no onion – no garlic recipe here.
TIPS TO MAKE GREAT ALOO PARATHA AT HOME
CHEF SAYS:
Knead the dough until it is soft. If your dough is hard, it will break while rolling.
Mash the potatoes well, until no big chunks of potatoes remain. Also, let it cool down completely before you start stuffing. This is again, to avoid breaking while rolling.
Also, be gentle while rolling, else the stuffing will come out.
While cooking, one should make sure that the griddle/Tawa is hot and that the dough is cooked well until dark brown spots appear on it. Be generous in smearing the ghee or oil for even cooking.
Press with a ladle after you have seen brown spots on both the sides and you can watch the Paratha puff up. Woot woot!
Oh, my very first Aloo Paratha was fantastic. But the pictures turned out awful. The second time was even worse. And while I was feeling let down and dejected, my neighbour came like a fairy Godmother and decided to help me out.
2. Gobi Parantha
OUR INDIAN FLATBREAD STUFFED WITH IN-SEASON CAULIFLOWER, A FAVORITE BREAKFAST RECIPE.
This recipe is quick, simple and good to taste. If you are in for a little bit of oil for breakfast, then nothing better than a homemade Gobi paratha on a foggy winter morning, served with ‘makhan’/ butter and spicy pickle. In fact, try pairing it with our quintessential green coriander chutney and you’ll love it.
INGREDIENTS( MAKES 6-7 MED PARATHAS, SERVES 2-3):
- A small cauliflower floret, grated and slightly sautéed with a little sprinkle of water,
- 1 small onion, finely grated or chopped,
- 2-3 small green chillies, finely chopped,
- Handful of coriander, finely chopped,
- 1 tsp of ajwain or carom seeds,
- Salt to taste,
- Oil for preparing parathas,
- 2 cups of whole wheat flour, made into dough
PREPARATION:
1. Mix the grated cauliflower, onions, chillies, coriander, ajwain and salt together and set aside. Ensure that the filling is free of water or moisture content. For this you can even strain the mixture, to rid it of any water.
2.Divide the whole wheat dough into 6-7 medium sized balls.
3.Now roll out one by one, smearing a little oil across the rolled ball.
4.Put the cauliflower filling in between and sprinkle it back with some more flour. This should be done to avoid the parathas from bursting open.
5.Now carefully join the sides or flaps of the rolled out paratha across the filling like an envelope. It should resemble a small sized ball again.
6.Toss it in a little flour and roll out again carefully so as not to tear the paratha.
7.Put a ‘tawa’ or a flat saucepan onto the stove. Let it be well heated before placing the rolled out paratha on it.
8.Cook well before flipping the paratha. Now smear oil on top of the paratha and flip it again, to repeat the same process on the other side as well.
9.The paratha should be well done, on both the sides, before being served with a rich dollop of homemade butter or hot pickle.
3 Paneer Parantha
Paneer paratha is a traditional North Indian paratha loved by all. It is easy to make and taste delicious. Paneer paratha is great for entertaining guest for breakfast, weddings or any special occasions. Paneer is obtained by curdling hot milk with lemon or citric acid. Due to its non-melting quality, it is used in a variety of dishes. Paneer paratha is made with whole wheat flour dough and crumbled fresh paneer is used for stuffing which is mixed with herb spices and chopped onion to make these parathas very flavorful. There are many variations could be made with paneer stuffing by adding some vegetables like grated cauliflower, potatoes and spinach. Try to make paneer parathas and make a variation with the ingredients.
Ingredients for Dough:
2 Cups of whole wheat flour
1 Cup of water or as needed to make
the dough
Ingredients for stuffing:
1½ Cup crumbled paneer
2 Tablespoons finely chopped
coriander leaves
2 Medium green chilli- finely chopped
½ Teaspoon red chilli powder
1/4 Cup of finely chopped onions
1 Teaspoon salt or to your taste
Vegetable oil for making the parathas
Directions for making the dough:
1. Add the whole wheat flour in a mixing bowl,
Add a little water at a time and mix it with flour in a rotating motion from the centre of the bowl to outward until it forms a dough and it cleans the sides of the bowl, knead it for few minutes, until the dough become soft and just the right rolling consistency.
2. Knead the dough with wet hands make a ball and put back into the bowl, then cover it and keep aside for at least half hour. Dough maker or food processor could be used to make the dough.
1. Paneer you could either buy the brick from the store then crumble it or you could make it at home.(How to make paneer at home)
2. Mix chopped coriander leaves, chopped green chillies, red chilli powder, and chopped onions in the crumbled paneer. Add the salt at the time of preparation.
3. If you wish to add more spices because paneer does not have much flavour you need to spice up.
Directions for making of the paneer paratha:
1. Preheats the tava (griddle) on medium heat and grease it with a little oil.
2. Take some extra flour in a plate for dusting.
3. Knead the dough with wet hands for a minute, and then roughly divide the
dough into 10 to 12 equal parts without forming into the balls.(Size of the ball
depends on how thick you want to make the parathas)
4. Dust your hands lightly with the extra flour and take a portion of the dough and
roll it in between your palms into a ball.
5. Place the ball of dough into flour and press flat, dusting on both sides.
6. Now place the dough on the rolling board or chackla (Indian roti rolling board)
and with the help of a rolling pin roll into a thick small circle.
7. Now place about 1½ tablespoon of stuffing in the center of the circle. Fold the edges inwards like you do in a dumpling, ensuring that no filling is exposed.
8. Place stuffed ball into the flour and press gently, dusting on both sides.
9. Now place the ball on the rolling board, and very gently roll the ball into a 6” circle, dusting when required. Keep in mind that stuffing should not come out and it spread evenly, all through if little bit stuffing comes out do not get panic it requires little practice.
10. Now pick the paratha, pat between your hands for few seconds to shake off
the excess flour.
11. Place the paratha on the hot greased tava (griddle), and let it cook.
12. In about 30 seconds the little bubble will start appearing, with the help of spatula turn the paratha over to the other side and cook for 30 seconds. If paratha sticks to the tava (griddle), it is not hot enough, if it is too dark or burns it means it is too hot adjust the heat accordingly.
13. Drizzle ½ teaspoon of oil over the paratha and with the spatula spread evenly, turn over the other side, drizzle and spread ½ teaspoon of oil and let it cook.
14. With the spatula press down gently all over the surface of the paratha in the circular motion on both the sides to make it crispy. Keep flipping the paratha back and forth few times for 3 to 4 minutes or until both sides become light brown and you have the desired crispness take the paratha off the griddle. Serve paratha hot.
Tips:
1. If you have trouble rolling the stuffed ball of dough, then make two thin 6 inches roties. Add the filling to the one roti and spread all over the surface.
2. Cover the stuffing with the second roti. Gently with the palm press the paratha to let the air out, then with the fingers press the edges to seal and vary lightly with the palm press the paratha so that stuffing settle down in the paratha, then lift the paratha and place over the hot griddle and follow the above process for cooking.
3. For better result use fresh crumbled paneer
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