Parathas are a North Indian staple, but we know the world is becoming a smaller place. And now the corrupted versions (spellingwise) like "Barattas", "Porottas", "Boratas" are found everywhere. Anyone who visits Sangeeta or Saravana Bhavan or the smaller eating places will know what I am talking about. Let me assure you that taste is not compromised on in these places. It is just the South Indian version of the same paratha. In fact most of these restaurants go one step further and do a nice fusion of North Indian, Chinese and of course South Indian cuisines and serve up the Chilli Paratha. Thats culinary globalisation for you!!! It tastes fantastic.
Parathas are such a versatile food. Can be served plain or with a variety of stuffing mooli( radish), gobi(cauliflower), paneer(cottage cheese), onion, and aloo(potato)... the list goes on.
One of the most comforting foods for me is a paratha taken straight off the tava still steaming. Wouldn't you agree with that? Serve it up with a raita or just plain yoghurt and a nice spicy pickle... YUMMY.
1/2 kg Atta (whole wheat flour)
salt to taste
warm water to bind the flour
1 medium head cauliflower grated finely
1 onion minced finely
1 tablespoon coriander leaves finely chopped
1 teaspoon jeera powder( cumin powder)
1 teaspoon chilli powder
1/2 teaspoon dhania powder
salt to taste
1 teaspoon oil
Heat kadai (wok). Add the oil and heat till medium hot.
Add onion and fry till it is translucent.
Add grated cauliflower. Fry for a few minutes. The cauliflower should remain a little crunchy.
Add the powders and the salt. Fry for a minute till the flavours blend together.
Finally switch off the flame and add the coriander leaves.
Mix the flour with the salt.
Make the dough by adding water a little at a time to the whole wheat flour.
Knead it till you get a soft dough ( soft, not sticky)
It should be a softish dough where when you pull two ends, it should stretch a bit.
If sticky feel free to add a little more flour a bit at a time till the right consistency is reached.
Roll out a lump of dough the size of a golf ball to the size of a puri(thought very hard at this point to get the right size. No fruit I could think of gave me that :). Any recommendations for size comparison are welcome).
Put one to one and a half tablespoons of the cauliflower mixture on top. Gather together the outside of the dough and close it making a packet, sealing in the cauliflower.
Roll out again to a chapati generously using flour to aid in the rolling.
Place on a hot tava/ griddle. When pink spots appear turn it over. Pout a little oil on top. Repeat again till both sides are golden brown.
Serve hot with raita or plain yoghurt and some pickle and a big dollop of white desi butter on top.
Cucumber Raita Recipe:
2 cucumbers grated and water squeezed out
1 teaspoon mustard seeds
1 teaspoon jeera
1 cup yoghurt
Dry roast the mustard seeds and the jeera. Powder it .
Beat the yoghurt till it is smooth.
Add the grated cucumber and powdered mustard and jeera.