Parathas

Parathas Recipe - Traditional Indian Dish with Chapati Flour and Ghee

Region / culture: India | Preparation time: 50 minutes | Cooking time: 20 minutes | Servings: 10

Introduction

Parathas are a popular Indian flatbread that are enjoyed as a breakfast or snack item. They are versatile and can be filled with a variety of ingredients such as potatoes, paneer, or even minced meat. In this recipe, we will be making plain parathas that are perfect to serve with a side of curry or chutney.

History

Parathas have been a staple in Indian cuisine for centuries. They are believed to have originated in the Indian subcontinent and have since spread to other parts of the world. Parathas are traditionally made with whole wheat flour and ghee, making them a rich and flavorful bread.

Ingredients

2.25 cups (280 g) of chapati flour
a pinch of salt
40 g (1.33 oz) of ghee
0.75 cups (185 ml) of cold water

How to prepare

In a large bowl, mix flour and salt.
Using your fingertips, rub in ghee until the mixture becomes fine and crumbly.
Create a well in the center and gradually add water to form a firm dough.
Transfer the dough onto a well-floured surface and knead until it becomes smooth.
Cover the dough with plastic wrap and set it aside for 40 minutes.
Divide the dough into 10 equal portions.
On a floured surface, roll each portion into a 13 cm (5 inches) circle.
Lightly brush each circle with melted ghee or oil.
Cut through the center of each circle and roll tightly to form a cone shape, then press down on the pointed top.
Re-roll each cone into a 13 cm (5 inches) circle again.
In a frying pan, heat oil or ghee and cook each circle one at a time until they puff up and become lightly browned on both sides.
Place the cooked circles on paper towels to drain excess oil. This recipe makes 10 pieces.

Variations

Add chopped herbs such as cilantro or mint to the dough for added flavor.
Fill the parathas with mashed potatoes, paneer, or minced meat for a different twist.

Cooking Tips & Tricks

Make sure to knead the dough well to ensure a soft and pliable texture.

- Rolling out the dough evenly will help the parathas cook evenly and puff up.

- Cooking the parathas on a hot griddle or frying pan will help them puff up and develop a nice golden brown color.

Serving Suggestions

Serve the parathas hot with a side of curry, chutney, or yogurt.

Cooking Techniques

Rolling out the dough evenly and cooking the parathas on a hot griddle will help them puff up and develop a nice golden brown color.

Ingredient Substitutions

You can use whole wheat flour or all-purpose flour instead of chapati flour.

- Butter or oil can be used instead of ghee.

Make Ahead Tips

You can prepare the dough ahead of time and store it in the refrigerator for up to 24 hours.

Presentation Ideas

Serve the parathas on a platter with a garnish of fresh herbs or a dollop of yogurt.

Pairing Recommendations

Parathas pair well with a variety of curries, chutneys, and pickles.

Storage and Reheating Instructions

Store any leftover parathas in an airtight container in the refrigerator for up to 3 days. Reheat in a hot pan or microwave before serving.

Nutrition Information

Calories per serving

Each serving of paratha contains approximately 200 calories.

Carbohydrates

Each serving of paratha contains approximately 30 grams of carbohydrates.

Fats

Each serving of paratha contains approximately 10 grams of fat.

Proteins

Each serving of paratha contains approximately 5 grams of protein.

Vitamins and minerals

Parathas are a good source of iron, magnesium, and vitamin B6.

Alergens

This recipe contains gluten from the wheat flour.

Summary

Parathas are a delicious and filling bread that can be enjoyed as part of a balanced diet. They are rich in carbohydrates and fats, making them a great source of energy.

Summary

Parathas are a delicious and versatile flatbread that can be enjoyed with a variety of fillings or as a plain bread. They are easy to make and can be a great addition to any meal.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of wonder. It was given to me by a kind old woman I met at the market one sunny afternoon. She had a twinkle in her eye and a warmth in her smile that made me feel like we had known each other for years.

She told me that Parathas were a traditional Indian bread that her family had been making for generations. It was a simple recipe, she said, but one that required patience and love to perfect. She handed me a piece of paper with the ingredients and instructions written in her elegant script, and I thanked her profusely before heading home to give it a try.

As I gathered the flour, water, salt, and ghee needed to make the Parathas, I couldn't help but think of the old woman and the stories she had shared with me. She had told me how her own grandmother had taught her to make the bread when she was just a young girl, and how she had passed down the recipe to her own children and grandchildren.

I mixed the ingredients together, kneading the dough until it was smooth and elastic. I let it rest for a while, allowing the flavors to meld and the gluten to relax. Then, I divided the dough into small balls, rolling them out into thin circles on my floured countertop.

I heated a cast-iron skillet on the stove, brushing it with a bit of ghee before placing the first Paratha on it. I watched as it bubbled and browned, filling the kitchen with the warm, comforting aroma of freshly baked bread. I flipped it over, cooking it until it was golden and crisp on both sides.

I repeated the process with the remaining dough, feeling a sense of pride and accomplishment with each Paratha that came out of the skillet. I stacked them on a plate, covering them with a clean kitchen towel to keep them warm until dinner time.

When my family sat down to eat, I presented the Parathas with a flourish, explaining the story behind the recipe and how it had come into my possession. My husband and children listened intently, their eyes wide with curiosity as they tore into the bread and savored its buttery, flaky goodness.

As we ate, I couldn't help but smile, knowing that I had added another cherished recipe to my collection. The old woman at the market had given me more than just a piece of paper that day; she had given me a connection to the past and a taste of tradition that would live on in my family for years to come.

And so, as I sat at my kitchen table, sipping a cup of chai and watching the sun set outside my window, I felt grateful for the simple pleasures of cooking and the joy of sharing a meal with the ones I loved. The recipe for Parathas had brought me closer to my roots and reminded me of the power of food to connect us to our heritage and each other. It was a gift that I would cherish always, a reminder of the old woman's kindness and the stories she had shared with me that warm summer day at the market.