PARSLEY CUMIN PARATHAS
Inspired by _Monsoon Wedding_ _Monsoon Wedding_ is an intensely colorful chronicle of a wealthy northern Indian family's preparations for their daughter's marriage. During the run-up to the event, the bumbling wedding planner falls in love with the family's maid. Food plays a central role in the nuptial festivities.
Yield Makes 16 flatbreads
Number Of Ingredients 10
Steps:
- Grind cumin seeds with salt to a powder in grinder. Transfer to a large bowl and stir in flours, parsley, water, and oil and continue to stir until a dough forms.
- Turn out dough onto a work surface and knead until smooth and elastic, about 5 minutes. Several times during kneading, pick up dough and slap it against the work surface 8 to 10 times to relax dough. Cover dough with plastic wrap and let stand at room temperature 1 hour.
- Lightly oil griddle, then heat over moderately low heat until hot, 10 to 15 minutes.
- While griddle is heating, divide dough into 4 portions, then roll out 1 portion on a lightly floured surface into an 11-inch round. Lightly brush round with some ghee and cut into quarters, then, starting with rounded edge nearest you, fold each quarter in thirds to form a slimmer triangle (bottom edge will still be rounded). Repeat with remaining dough to form a total of 16 slim triangles.
- Roll out 1 triangle on a lightly floured surface first to widen it, then to lengthen it into a 9- by- 4-inch triangle, sprinkling with flour as necessary to prevent sticking. Transfer to a baking sheet and cover with a sheet of wax paper, then roll out and cover remaining triangles in same manner, layering them between sheets of wax paper.
- Cook parathas , 3 or 4 at a time, on griddle until undersides are browned in spots, 2 to 3 minutes (parathas will puff, then deflate). Turn parathas over and lightly brush with ghee, then cook until other side of each is golden brown in spots, 1 to 2 minutes. Turn over and brush once more, then cook until parathas are cooked through, 1 to 2 minutes.
- Transfer each batch of parathas to a sheet of foil as browned and wrap loosely to keep warm while cooking remaining parathas.
CARROT CUMIN PARSLEY SOUP
A delicious twist on the basic carrot soup. With a few changes, I've made this into a relatively low-carb, delicious soup.
Provided by Crystal Russell Gates
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 35m
Yield 5
Number Of Ingredients 11
Steps:
- Heat oil in a large soup pot over medium-high heat. Add carrots and onion; cook until slightly softened, about 5 minutes. Add garlic, coriander, and cumin; cook until fragrant, 1 to 2 minutes.
- Add bone broth and bring to a boil. Lower heat and simmer until the carrots are tender, 5 to 7 minutes. Add parsley; cook for 1 minute more.
- Puree with an immersion blender or in a blender until smooth. Add yogurt; blend until thoroughly mixed. Season with salt and pepper. Ladle into bowls and garnish with cilantro.
Nutrition Facts : Calories 116 calories, Carbohydrate 13.2 g, Cholesterol 9.3 mg, Fat 5.7 g, Fiber 3.3 g, Protein 3.6 g, SaturatedFat 1.4 g, Sodium 1043.7 mg, Sugar 6.8 g
PARATHAS 2 WAYS
Story goes that my sister tried to feed me paratha when I was a baby-I was hooked, and I strongly believe it was the beginning of my love affair with food. Parathas are stuffed flatbreads that are beloved all over India. Delhi even has an alleyway called the Paranthe Wali Gali ("byway of the paratha" in Hindi). When making parathas, you can use just about any fillings you like to keep yours seasonal. Here I suggest a bright carrot filling and a creamy mashed pea filling.
Provided by Maneet Chauhan
Categories appetizer
Time 45m
Yield 10 to 12 parathas
Number Of Ingredients 23
Steps:
- For the dough: Mix the flour and salt to taste together in a large bowl. Begin adding about 1 cup water, adding the water until you have a soft dough. You can use a stand mixer fitted with a dough hook if you like. Knead the dough until smooth, 2 to 3 minutes.
- For the carrot-ginger filling: Combine the carrot, onion, chiles, cilantro, ginger, cumin, chaat masala and salt to taste in a medium bowl. Set aside.
- For the green pea-cumin filling: Heat about a teaspoon of oil in a cast-iron skillet over medium heat. Add the cumin seeds and cook until they start to crackle. Stir in the ginger. Add the fenugreek, coriander, chili powder, garam masala, chat masala and salt and pepper to taste. Add the peas. Mash coarsely with the back of a spoon and set aside.
- To assemble the parathas: Pull off a piece of dough about the size of a lemon and roll it into a ball. Roll the ball out with a rolling pin until it is about as thin as a tortilla. Place 2 to 3 tablespoons of the filling of choice in the center. Bring all the edges up to the center to enclose the filling and then pinch to seal. Tear off any excess dough.
- Flatten the filled dough with your hands. Then use the rolling pin to roll the paratha out to a circle 7 to 8 inches in diameter; use flour as needed to keep the dough from sticking.
- Spoon oil or ghee onto a griddle set over medium heat. Cook the paratha on both sides until golden brown, about 2 minutes. Repeat with the remaining dough and filling, adding more oil to the griddle as necessary. Serve hot with butter, plain yogurt and Indian pickles.
STUFFED PARATHA
Try making stuffed paratha, a popular Punjabi breakfast or afternoon snack. These have a potato filling, but we also have tips for other great fillings
Provided by Vivek Singh
Categories Breakfast
Time 1h
Number Of Ingredients 14
Steps:
- Mix together the flour, 1 tsp salt, the oil and 225ml water to make a stiff dough. Leave to rest for 15 mins. Meanwhile, make your potato filling by mixing all the ingredients together with 1½ tsp salt in a bowl. Divide the dough into 12 equal portions and do the same with the filling.
- Take a ball of dough, make an indent in the centre with your thumb and keep pressing and rotating the dough in your hand to make the cavity slightly larger than the size of a ball of the filling. The edge around the cavity of dough should be slightly thinner than the rest of it. Sit the ball of stuffing in the cavity and bring the dough together around the filling to cover it. Do not leave any cracks or the stuffing will spill out when you roll the parathas.
- Lightly dust the parathas with flour, gently flatten, then roll out into a circle, roughly 20cm in diameter.
- Heat a heavy-based frying pan over a medium-low heat and add a rolled-out paratha. Cook dry for about 2-3 mins on one side, then flip over and cook the other side for another 2-3 minutes. When both sides become dry and start to colour, brush with a little ghee to get an even colouring and transfer to a foil-lined plate. While this first paratha is cooking, prepare the next one, and so on. Keep the pile of parathas warm by loosely wrapping in foil.
- Mix the Greek yogurt with 1 tsp salt, 1 tsp sugar, the crushed cumin seeds and a splash of water to loosen slightly. Serve with the parathas, alongside an Indian pickle of your choice. Or, simply enjoy with cold salted butter.
Nutrition Facts : Calories 461 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 2.07 milligram of sodium
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PARATHA (FLAKY SOUTH ASIAN FLATBREAD) RECIPE - SERIOUS EATS
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Ratings 8Calories 344 per servingCategory Bread
- Rubbing Oil Into Flour. The dough comes together so quickly I usually mix it by hand, but if you prefer, it can be brought together in a snap in a food processor or stand mixer.
- Mixing the Paratha Dough. Next, I make a well in the center of the flour mixture and pour in warm tap water. The warm water helps the flour come together fast into an easy-to-handle, smooth dough.
- Resting the Paratha Dough. After mixing, I cover the dough with a moist kitchen towel or plastic wrap and set it aside to rest for at least one hour.
- Laminating the Paratha Dough. In order to develop all its flaky layers, parathas get a double roll, so you can sneak in an upper-body workout while you cook.
- Rolling Out the Paratha Dough. For the second roll, each coil of dough is rolled out until it is about eight inches in diameter and one-eighth of an inch thick.
- Par Cooking the Parathas. Most flatbreads are cooked over high, direct heat—just imagine naan charring against the wall of a tandoor or tortillas blistering over a comal.
- Frying Paratha in Ghee. For the final cook, the parathas are fried in ghee to finish cooking and develop a golden brown color. I preheat a skillet over medium-high heat, add a spoonful of ghee and fry up one paratha at a time.
HOW TO MAKE PARATHAS (PAN-FRIED INDIAN FLATBREAD) - THE …
From thespruceeats.com
- Making Parathas. Parathas (pan-fried Indian flatbread) are truly a treat. Crispy and flaky, they go well with most Indian dishes, whether a gravied curry or a dry stir-fry.
- Roll Paratha Dough Into Balls. The dough for parathas is much like the dough for chapatis. To make one dozen parathas, mix 2 cups of whole wheat flour in a bowl with water and salt (to taste).
- Coat a Ball With Flour. Lightly coat one ball with flour. Doing this will prevent the ball from sticking to the rolling surface. Continue to 4 of 18 below.
- Roll. Using a small rolling pin, roll with circular motions until you have a 4-inch circle. Continue to 6 of 18 below.
- Oil and Fold in Half. Create the first layer. Use half a teaspoon of oil and spread over the entire surface of the circle. At this stage, you can add extra zing to the paratha by sprinkling it with spices like cumin seeds or dry red chili flakes.
- Oil and Fold Into Triangle or Square. Spread 1/4 teaspoon of oil over entire surface of the semi-circle. Now fold it in half to form a triangle. How you fold is entirely up to you so have fun with the shape of your parathas!
- Flatten. The folding and layering are now done. Flatten the triangle with your fingers and you're ready to roll. You can prepare as many parathas as you like up to this stage and keep them ready to roll out or just make them one at a time.
- Dust With Flour. Lightly coat one triangle in flour. Doing this will prevent it from sticking to the rolling surface. Continue to 10 of 18 below.
- Roll Flat. Use circular motions to roll out the paratha and try to keep the shape you started out with. Continue to 11 of 18 below.
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