Paratha is unleavened flat bread made generally with dough and ghee. This is prepared plain or stuffed with an interesting filling and can be eaten with raita or pickle as an accompaniment. It is a very traditional popular breakfast dish in the north of India eaten with just a dollop of yoghurt too!!
My preference is to use oil instead of ghee – Parathas can be made to suit the individual’s taste in terms of the filling, shape and size!
Another exotic variety of Paratha that would definitely excite the “chef” in the house !!
This Paratha has been prepared with left over bhaji from preparing Paav Bhaji!!!
Ingredients to make 20 Parathas
2 Cups of wheat or wholemeal Flour
Warm Water (add only if needed)
1 Tsp Salt
Oil (for shallow frying)
For the filling
Left Over Bhaji made for Paav Bhaji
paav bhaji recipe
OR
1 Cup of Green Capsicum (finely chopped)
1 Cup of Cauliflower Florets (finely chopped)
2 Medium Sized Potatoes (Peeled and chopped into quarters)
1 Small Onion (finely chopped)
1 Small Tomato (finely chopped)
200 grams of Tomato Paste OR
2-3 Tomatoes
½ Tsp Red chilli powder
A Pinch of Turmeric Powder
1 Tsp Garamasala
1-2 Tsp Salt
3 Tbs Oil
Preparation of the filling
Microwave the veggies separately for 5-6 minutes and set aside
Pressure cook or boil the potatoes until fully cooked
Heat the oil in the pan, add the turmeric and the onion
Fry till lightly golden brown
Add the chopped tomatoes and the paste
Fry for a few minutes. Add the veggies, red chilli powder, salt and garam masala
Mash the above mix thoroughly and keep aside
Mixed Vegetable Paratha
Preparation of the Parathas
Add the veggie mix to the dough and mix thoroughly to form a soft but firm dough
(Do not add water to the mix unless necessary – add some flour if it sticky to the touch)
Roll it out very gently to about 10 centimetres in diameter to a circular or a desired shape
Flatten it and dab it on some flour and gently run the rolling pin on it dabbing the paratha on some flour from time to time!
In a flat pan add a drop of oil and gently slide the Paratha ensuring that it is cooked on a medium flame
When the bottom side of the Paratha is golden brown, turn it with a flat ladle to the other side
Add half a teaspoon of oil around the Paratha
The Paratha is done when the other side turns golden brown as well
Note: Parathas can be made with any left over bhaji for a different meal to dish out the following day with less effort!!