Flaky Parathas
Paratha is an unleavened Indian flatbread made with wholewheat flour. It is usually pan-fried on the griddle and served hot with a few different sides - like curries, chutneys and raita.
To get the flaky layers, it can be rolled out, folded over on itself and rolled out four or five times before pan-frying, spreading a layer of ghee in between. Home-made Ghee is traditional, but, I like to use Smart Balance Omega™ Light.
Stuffed parathas used to be my favorite when I was young. Stuffing can be any leftover vegetables like potatoes, peas, carrots which incorporate well into the dough and can be rolled out without falling apart.
Served here is a South Indian side called Ellu Pachadi, made with home-garden butternut squash and zucchini.
Ingredients
3 cups whole wheat flour
2 Tbsp Smart Balance Omega™ Light
1 cup warm water, more or less
1 tsp salt (more if preferred)
Oil for pan frying
Preparation
- Combine the flour, salt, and Smart Butter; add a little water at a time and knead till the dough comes together, not stiff but quite elastic; let it sit for 15-20 minutes
- Divide into balls and roll out one at a time, folding over a few times to create layers, not thicker than 4 or 5 millimeters (else it takes a lot longer to cook through)
- Pan fry on a medium-hot pan, with a touch of oil to crisp the sides, maybe a couple of minutes on each side depending on the thickness of the paratha and heat of the pan
Labels: bread, indian, indian-flat-bread, miscellaneous, paratha, vegetarian
4 Comments:
At 1:55 AM, Priya Suresh said…
Absolutely tempting flaky parathas...
Priya's Easy N Tasty Recipes
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At 7:32 AM, Akila said…
lovely parathas dear...
At 6:58 PM, Sarita said…
lovely parathas ! its funny - my husband had got the frozen parathas from the indian store yesterday. I tried them out today and were delicious and made me wish i knew how to make them so thick and flaky myself. when i looked up ur blog today i almost gasped on seeing the flaky parathas :-)
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