Sunday, May 25, 2014

Bikaneri Papad Paratha

I had never heard of papad parathas until last month. PJ of Seduce Your Tastebuds posted this recipe and I knew I had to try them. My family enjoys parathas and I am always trying new ones. These parathas did not disappoint. I tweaked the recipe a little based on what I had on hand.


When it comes to papad we all enjoy the flavor of garlic papad and when I go grocery shopping I make it a point to buy garlic papad. For some reason when my husband goes shopping for papad he can never find the garlic flavor. He usually brings plain and he usually brings at least a couple of packets. Nobody likes them. I am glad I found this recipe so I can use them all up. Since the original recipe called for masala papad I added cumin coriander powder and paprika to make up for the taste. Next time I will add black pepper or crushed peppercorns.

You will need
For the dough
2 cups whole wheat chapati flour
water as needed

For the filling
4 papads (I used 1 garlic and 3 plain)
1/2 onion, diced fine
a few springs cilantro, chopped
1 tbsp. paprika (adjust to taste)
1 tbsp. cumin coriander powder
1 tsp. amchur powder
salt to taste

Combine the water and flour to form a smooth dough. Knead well and allow it to rest for 10 minutes. Meanwhile, roast the papad in a microwave for until done (about 15-35 seconds depending upon your microwave). Alternately, you could roast them over the stove top. Crush the roasted papad in a mixing bowl and add all the other ingredients for the filling.


Divide the dough into equal portions. Heat a griddle pan. Take one of the portions and flatten it in the palm of your hand.


Fill it with 2 tbsp. of the filling.


Pull up the sides of the dough and close at the top


Place both sides in some flour and roll it out to a large disc.


Place on the hot griddle pan and add a few drops of oil. Cook on one side until brown spots appear.


Flip it over and cook the other side.


Enjoy with any side, chutney or yogurt.



This is my entry for week four, day two of BM #40 for the theme Bookmarked recipes. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#40.

11 comments:

  1. Looks different.. Papad as stuffing.. Yummy.

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  2. The filling for this paratha is interesting. I remember PJ's post last month and thought the filling is quite unique. Glad you were able to use up all those papap! :)

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  3. My god, prefectly rolled parathas, even i have bookmarked it, will try out soon. Btw dunno whether i'll make as much prefect as urs.

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  4. this is one of my rescue foods..whenever I do not feel like eating a particular veggie..the papad paratha comes to rescue:)..very well made.

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  5. Papad paratha is very interesting and I bookmarked PJ's post too. Will have to try this some time.

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  6. I know I love all sorts of parathas, though this one I have never tried..very nicely made...

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  7. I like all types of Parathas ...this is surely tasty!

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  8. That filling is quite interesting and the parathas look yummy.

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  9. Very interesting paratha. I am assuming that the papads are fried before crushing, right?

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    Replies
    1. Hariri they are dry roasted. Thanks for pointing it out. I have updated the post.

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  10. Love the paratha. I have been wanting to make these since PJ has posted them but due to my legendary rolling skills been waiting for bai to come back. Thes elook awesoem.

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