Friday, December 30, 2011

Stuffed Parathas ( Indian Bread)

Last year, this time, I was in Delhi and all my North Indian friends from college would not stop talking about  these little food stalls in Delhi where they have separate streets for parathas and chole bhatura. I had to go and check those places out. Boy, did I eat! I was wowed. I ate like I have never eaten before and no, I was not guilty.


 Delhi is my most favorite place to go to. Ever. Since then, I have been eating stuffed parathas. I order them when I go to restaurants and  they are so good. With melting butter on top. I know, I can eat it! However, eating parathas is directly proportionate to increasing waistline. They are a bit indulgent, but I am eating healthy and I have substitutes to make it healthier. On really good days, I do indulge in buttery parathas and once you know how to make them, they are irresistible.I make them at least twice or thrice a week. They are a big hit.


In this blog, I am giving you the recipe for making the dough (which is very important thing to know, in  Indian cuisine, especially.), couple of stuffings - a potato( aloo) stuffing and a cauliflower (gobi) stuffing. Parathas are very versatile, you can do any stuffing if you just know the basic idea of it, I have friends who tell me about cheese parathas ( I can't wait to try that one out), peas parathas, mixed vegetable paratha and mooli (raddish) parathas. The options are endless.


                                                           




                                                                 DOUGH


Ingredients:
2 cups of  whole wheat flour ( atta )
water as needed
salt (optional)

Method:
  • In a big bowl/ plate/ kitchen top. Mix all the ingredients and knead till it makes a nice smooth ball. 
  • Add the water gradually, as required. If the dough is too dry, add water. If it is too wet, add flour. This dough is very forgiving that way. 
  • Knead for at least 5 minutes. I call it the massage for the dough. 
  • Variations: - You can use all purpose flour - you can add a tsp of oil to the dough if you want it smoother or 2 tbsp fresh curd. However :  It does not matter, really. I do not use any oil or curd, but the dough is still smooth and beautiful.
  • This is a multi purpose dough,   you can just make small balls, roll it out and toast them on a tava (skillet) for minute on each side till they have small brown spots on them and they puff up a little.
  • You can add a little butter/ oil on each side when they are toasting. You can also make stuffed parathas with them.
                                                     Stuffing 

                                                  Cauliflower stuffing ( Gobi) 

Ingredients:
  • 1 small cauliflower - finely grated
  • 1 small onion – finely chopped
  • 1 tsp cumin seeds (jeera)
  • Salt to taste
  • 1 tsp turmeric powder
  • 1 1/2tsp coriander powder
  • 1 tsp garam masala powder
  • 1 tsp chilli powder
  • 3 tbsp butter/ oil (of any choice)  I use olive oil, but feel free to use anything.

  • To make the stuffing:
  •     In a  kadai (pan ). Add the cumin seeds (jeera) wait till it splutters and the chopped onion and allow it brown just a little.
  •          Now add the grated cauliflower and all the spices.
  •        Allow it to cook for about 10-12 minutes. It should turn brown.
  •         It is okay if it is a little under done, because it gets cooked when the parathas are cooking too.
  •          You can turn the stove off when it is about 95% cooked and allow it to cool.
                                          Potato Stuffing (Aloo)     

Ingredients :          
  • 3 big potatoes- boiled and mashed
  • salt as needed
  • 2 tsps chilli powder
  • 1 tsp garam masala powder
  • 1 small chilli finely chopped
  •  2-3 tbsp Butter/ oil 
Method:   

  •       Same as the Cauliflower stuffing, but it does not take more than 5-8 minutes because the potatoes have been boiled and mashed. 
  • Just cook till all the masalas are incorporated into the potato.  Allow it cool. 


                                       Stuffed Parathas             

Method :
  • Take lemon sized balls from the dough and roll it and note that, you need to flour the surface while you are rolling , because it sticks otherwise.
  • Take a teaspoon sized stuffing and place it in the middle.
  • Fold the dough into a package and sealing it completely. If not sealed, the stuffing will come out and makes it difficult to roll it out.
  • Do not worry about sealing it, remember : roll the dough out into a small circle, add the stuffing, and close the stuffing with the dough from all the sides. Like dumpling or momo, we find.
  • Now, roll it gently, if rolled too fast, stuffing will come out. Roll it as thin as possible, so the stuffing spreads to all the corners and there is no doughy bits left.
  • In a hot pan/ kadai, add a tsp of butter or oil and toast on both sides. It takes about 3-4 minutes on each sides. They have to have these nice brown spots evenly on them.( If there are no even brown spots, it is okay. Do not break a  sweat over it. It still tastes delicious)
TIPS

  • Knead the dough previous night and use it when needed.
  • Stuffing can be kept in the fridge for a day or two, but I would suggest for you to use it the same day, as it is healthy and fresh.
  • Do not worry if the first few are not perfect, you ace it by practice. 
  • You need not  use the exact same masalas that I have mentioned, you can add spices for your taste. Like I said, these are very versatile and it is your taste and preference that  matters.
  • For peas parathas, you need to grind your peas for the stuffing. For the raddish stuffing, it  has high water content, so add salt towards the end and drain them before stuffing inside the dough.

                                           



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