Dal Paratha

My daughter was home for summer and missed home cooked Indian food. I was happy to oblige. She loves lentils and I made it a point to cook them everyday. The day I had left over lentils I made dal paratha. This flatbread is made with wheat flour and lentils.




Dal Paratha is a great way of boosting the protein content of your poli. Instead of using plain wheat flour add cooked turdal to it. The rest of the preparation is similar to that of any stuffed flatbread.

You will need
2 cups whole wheat flour
1 1/2 cup cooked turdal
1 tsp. paprika
1 tsp. cumin seeds
1 tsp. onion seeds (kalongi)
1 tsp. turmeric powder
salt to taste
1 tbsp. olive oil

Put all the ingredients in a mixing bowl.

Using water knead into a dough. Using a little olive oil on you palm knead again to soften the kneaded dough. Divide into lemon sized balls.

Roll each ball on a working surface using a rolling pin.

Sprinkle wheat flour to prevent it from sticking and roll it out to a 7 in poli.

Place the paratha on a hot griddle pan. Cook until brown spots appear on the surface. Flip it over and cook the other side.

Serve hot with any side dish like curry or bhaji. Enjoy!

Roasted Red Pepper Paratha

Roasted red pepper is used a lot in some cuisines. Whenever I have tried recipes with roasted red pepper the family has loved it. That is when it struck me, why not try parathas with this delicious vegetable? I love to experiment with filling or additives for flatbreads. I make flatbreads everyday and the plain ones get monotonous. Besides these flavored parathas work well in packed lunches. For this paratha I used one red pepper and one tomato as the flavoring agent.

As with everything else using red bell pepper we loved the flavor of the parathas. When I made them in the morning I was running a little late. The dough had not soaked through but I had no time to let it rest. So I made squares instead of rounds. And I left the dough for dinner as is. In the evening I made the rest of the parathas. By this time the dough had rested hours and the parathas were a lot easier to roll and the edges were smooth. If you have time, let the dough rest for half an hour or more.

You will need for 8 parathas
3 cups whole wheat
1 red bell pepper
1 tomato
1 tsp. kalonji or onion seeds
1 tsp. crushed black pepper
1/2 tsp. turmeric powder
salt to taste

Wash and clean the red pepper. Stick a fork into it near the stem. Roast it on high heat turning it over using the fork. Make sure it chars on all sides. Place the charred pepper in aluminium foil and wrap it up like a package. Keep aside for 15 minutes.

Skin the pepper and cut it into big chunks. Chop the tomato into big pieces too. Blend the two together. I prefer not to blend it until completely smooth, I leave some visible pieces. Mix it with all the other ingredients and knead into a soft dough. Let it rest for 10-15 minutes.

Meanwhile heat a flat griddle pan, I use cast iron. Divide the dough into 8 portions. Using wheat flour to ensure it does not stick roll out one portion until it is the size of your palm. Fold in from all sides and them roll out again to form a large square about a fourth of an inch thick.

Place it on the hot pan and let it cook on one side. Flip it over and cook the other side.

Turn over one more time to ensure the first side is completely cooked. Take it off heat and repeat for the other portions of dough. Serve with pickle.

Enjoy!

Onion Paratha / Pyaz Paratha

I accidentally bought too many onions and needed to use them up. Onion is not part of our everyday cuisine so unless I need onions for something special they do not get much use. It occurred to me that parathas are made with almost every vegetables so onion paratha may be a real possibility.

I did not know where to begin so I searched Vaishali's space and found this recipe for onion paratha. I mostly followed her recipe except I used white onion. These onions are sweet unlike its red counterpart. My daughter called them interesting which when translated means "Could you please not make them again. I will eat them without complaint this time." I personally think they tasted great and all the mix ins were very flavorful but they would taste a lot better with red onions instead of the white ones.

You will need
2 cups whole wheat flour (chapati flour)
1 tsp. oil
1/2 large onion
1 bunch cilantro leaves
5-6 int leaves
1 tsp. red pepper powder
salt to taste

To brush the top
1 tbsp. oil

Take the wheat flour in a mixing bowl and using water as needed form a soft dough. Keep aside covered.

Dice the onion and put it in a bowl with teaspoon of salt. Let it sweat for 10 minutes. Squeeze out the water and let the onion dry out. Mix it with chopped cilantro and red pepper powder.

Divide the dough into lemon size portions. Take one of the portions and flatten it on the palm of your hand. Place a tablespoon of onion mixture in the center and close the disc over it to form a ball of dough. Roll it out into a disc and dry roast it on both sides on a hot griddle. Take it off heat and brush a little oil over the top. Repeat for the remaining portions of dough.

You could enjoy the parathas with pickle. Or you can do what my daughter does. Eat it on its own.

Zucchini Spinach Paratha

Trying different parathas is almost my hobby. I have a lot of paratha or stuffed roti recipes in this space. The other day I had zucchini in the refrigerator and nothing else that I usually cook with it. I also had a little spinach left over. So I decided to mix it all together and make parathas. I added a bunch of different spices and flavors to the mix. The end result was a soft and delicious paratha. Perfect as packed lunch.

Packed lunch is a beast. You need something that will satisfy everyone, taste great even if eaten cold, will not smell too strong and will not be too messy. And you need something five days a week. When my daughter was in middle school there were 300 children in the school and four lunch breaks. While there would be a line for use of the microwave, it was possible to occasionally expect her to heat up the food. Now she goes to a very large high school and it is just impossible to heat up lunch. So every weekend I have to come up with suitable options that will work for all of us. Parathas especially those that are soft and taste great hours after they were made make me very happy.

This week I am showcasing summer fruits and vegetables. Zucchini is one of the most versatile vegetables. It can be used in all kinds of dishes. It can be the star of the dish or play a quiet side role. I usually stock up on small organic zucchini during the summer.

You will need
2 small zucchini (I use organic so I can use the skin)
5-6 sprigs of spinach
2 cups whole wheat flour
1 tbsp. oil
1 tsp. cayenne pepper
1 tsp. coriander cumin powder
1 tsp. amchur powder (mango peel powder)
salt to taste

Shred the zucchini, dice the spinach. Mix all the ingredients together in a mixing bowl.

Using a little water form a soft dough. Keep aside for 10-15 minutes. Meanwhile heat a cast iron griddle. Divide the dough into lemon sized portions. Take a portion of dough and using a little flour to keep it from sticking roll out a large paratha.

Place it on a hot griddle. When one side is cooked flip it over.

Cook the second side until it is cooked.

Take it off the heat. Repeat with the other portions of dough.

Enjoy!

Avocado Paratha

Fresh ripe avocado is very tasty and has a beautiful green color. It is packed with nutrients and good fats. The most popular dish with avocado is guacamole. But avocado can be used in many different ways. It can be sliced and used in sandwiches. Or in a paratha as I have done here.

When I first heard of this paratha I couldn't really tell whether it would be liked in my family. I had made a note of it but never tried it. I am so glad I did. This paratha is colorful and very tasty. I did what I usually do while making parathas. I walk into my pantry and pick up the bottles that catch my eye. Those are the flavoring spices for the day. I listed what I used, feel free to experiment.
Note: Avocado turns black brown if it is exposed to air so you cannot cut it ahead of time.

You will need (for 7 parathas)
1 avocado
2 cups whole wheat flour
1 tsp. kalonji (onion seeds)
1 tsp. ajwain (carom seeds)
1 tsp. turmeric powder
1 tsp. cayenne pepper powder
1/2 tsp. black pepper
salt to taste
1 tsp. oil
water as needed to make dough

Peel the avocado and remove the seed. Mash it and add all the other ingredients except the water. Mix well and use just enough water to form a soft dough. Keep aside for 15 minutes. Divide into 7 portions.

Heat a griddle pan. I use cast iron. Take one portion of dough and roll it on a work surface to the size of a small disc. Fold the sides in like an envelope.

Roll it out in the shape of a square. Place it on the hot griddle and cook one side. Flip it over and cook the other side. Brown spots and a change in the green color should tell you when the paratha is cooked.

Take the paratha off the griddle and repeat for the other portions.

Enjoy with pickle.

Methi Thepla

Methi thepla is something my mother used to make. I never knew it was a Gujarati recipe until I moved to Mumbai for work. My mother grew up in Gujarat and like her kadhi, these parathas were from Gujarat. March is a month I think of my mother a lot. It was her birthday month. I tend to remember the songs she liked or things she said a lot more during this month than any other. These are in her memory.

These parathas are great to take along when travelling. They taste great even when cold. They are great as packed lunch too.

I used a silicon brush to apply a little oil to give them the classic texture and color. I made these on my cast iron griddle and I think that adds a special something to the texture.

You will need (16-18)
1 bunch fresh methi
4 cups whole wheat flour
1/4 cup besan
2 tsp. cayenne pepper powder
1 1/2 tsp. turmeric powder
1 tsp. sugar
2 tbsp. oil
salt to taste

2 tbsp. oil to brush on when cooking

Separate the methi leaves from the stems. Discard the stem. Wash the leaves and chop roughly. Add the chopped leaves to a bowl with all the other ingredients.

Using water as needed knead into a soft dough. Keep aside for 15 minutes. Divide the dough into lemon ball sized portions.

Heat a cast iron griddle or a griddle pan of your choice. Using a little flour to prevent sticking roll out the one thepla. Place it on the hot griddle. Flip it over when the under side is cooked and brown spots appear on its surface.

Brush on some oil to the cooked surface. Flip over when the second side is done. Brush a little oil on the second surface. Flip over one more time and let it cook for a few seconds.

Take off the heat. Repeat for the remaining portions of dough.

You can use these in place of regular poli/roti in a meal. Or you could enjoy it with pickle.

Cauliflower Parathas

Once a week for lunch I make some kind of stuffed flat bread. It is quick, tasty, filling and great as packed lunch. Parathas are my absolute favorite on weekdays and I have a huge collection on this space. 'Not again' is how my daughter greets me when she realizes what I am up to in the morning. But she enjoys eating them.

My daughter usually packs this paratha as a roll. The filling stays inside and it is easier to eat. When eating it at home she makes this huge mess on the plate, complains how messy the parathas but enjoys them just the same. Addition of potatoes makes them less messy but I prefer not to add them. You may choose to add a small boiled and mashed potato to the filling. It will help bind the filling to the dough.

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

For the filling
1 head cauliflower
1 tbsp. olive oil
1 tsp. mustard seeds
1/2 tsp. asafoetida
1 tsp. turmeric powder
1 tbsp. kalonji (onion seed)
1/2 tsp. black pepper powder
salt to taste

Clean the head of cauliflower and cut the florets. Dice finely. Heat oil in a pan and add the mustard seeds. When they crackle add the asafoetida and turmeric powder. Next add the diced cauliflower. Saute until cooked. You may sprinkle a little water if it gets too dry. When almost cooked add the remaining ingredients. Let it cook completely. Turn off heat and let it cool.

In the meantime, add the whole wheat flower to a mixing bowl and using water as needed knead into a soft dough. Keep aside.

Once the cauliflower cools heat a griddle pan on a stove. I use cast iron. Divide the dough into lemon sized portions. Roll one portion on a work surface using a rolling pin to a large disc and keep aside. Roll another portion. Now add 2 tbsp. of filling to the rolled dough and spread it around leaving a half inch border.

Place the first rolled portion of dough over the top. Press down the edges to seal them.

Place the paratha on the hot griddle.

Flip over and cook the under side. The dough changes color and brown spots appear. Flip over and cook the first side. Take off heat. Repeat with the remaining portions.

Enjoy with pickle.

Kale Paratha

Kale is one of the most abundantly available green in the US. It is nutritious, a great source of protein. These parathas are a great way to include kale in your diet.

I am not at all fond of greens that are cooked with spices in water giving you a sodden mess. There is no way I am making that ever in my kitchen. You know what I am talking about. The one that kids have the most problem with during dinner time. I would never torture my kid with that. Instead these parathas are eaten happily.

Kale can be bitter and needs to be boiled to remove the bitterness.

You will need for 5 parathas
10 leaves kale
1 1/2 cups whole wheat flour
1 tsp. paprika
1 tsp. cumin powder
1 tsp. carom seeds (ajwain or ova)
salt to taste
1 tsp. olive oil

oil to cook the parathas

Wash the leaves and cut off the stem. I even take off the center vein on the leaves. Boil in water or steam for about 4-5 minutes. Drain and wash in cold water. Puree in a blender to a fine paste using little or no water. Transfer to a bowl and add all the ingredients except the oil.

Form a dough with the water in the kale paste. If needed add additional water as needed. Using the teaspoon of oil knead the dough until soft. Keep aside for 10-15 minutes and then divide into 5 portions.

Heat a griddle pan and keep oil handy. Roll out a portion of the dough using flour as needed to prevent it from sticking to the rolling surface.

Place the rolled out paratha on the hot griddle. Let it cook for a couple minutes. Flip it over. As the paratha is green in color the brown spots may not be as visible. Do not overcook. Drizzle a few drops of oil on the top.

When the underside is cooked flip the paratha over again so that the oiled side touches the pan. Roast until done. Flip once more to roast the second side. Take the paratha off the heat.

Repeat for all the portions.

Enjoy with a vegetable side or pickle.