This is my first attempt at making parathas.. I nailed the dough and the filling components but the rolling out part may take a bit more practice.
Today’s experiment was inspired by my trip to our local Indian restaurant. My poor husband returned home hungry last night after being told they couldnt make any parathas (we did go pretty late). So i decided to make him some today : )
For the dough this is what you need: (makes approx 4 medium parathas)
1.5 cups plain flour (use a good quality one) – you can also use chapatti flour
3/4 teaspoon salt
1.5 tablespoons oil
3/4 cups warm water
Mix the oil and the flour with fingers to form a course mixture. Add salt and water and knead to form a smooth dough.
Allow to rest for about 30mins after wrapping in some cling wrap (this makes rolling out easier).
For the stuffing:
One large potato (chopped finely)
One medium onion (finely chopped)
one large clove of garlic (minced)
Half a tablespoon ginger (minced)
1/4 teaspoon cumin seeds or powder
1/2 teaspoon corriander powder
1/8 teaspoon tumeric powder
Some corriander leaves (chopped)- I didnt have any today, but the flavour would be very nice with the potato mix.
chilli powder to taste
Some oil for frying
Saute onions in a couple of tablespoons of oil until soft, add ginger/garlic and spices. Fry off until fragrant. Add potatos with enough water to cook on a gentle heat. Once fully cooked make sure all water is reduced, then mash to a fine paste. Allow to cool fully before using.
To make the parathas:
Divide the dough into 5 or so pieces, roll out into a ball, then flatten with a rolling pin into a circle. Place a few tablespoons of stuffing into the centre, then pinch over the edges of the dough to form a ball that contains the stuffing. Pinch the ends and remove any excess dough to form an even ball.
Gently roll out with a rolling pin to desired thickness (should be a few mm in thickness). Pop any bubbles with a knife as this can make your paratha tear.
Cook in a medium hot pan (preheated) on the stove top until each side picks up colour (you want some mild colouring but not burning). Brush one side with butter, oil or ghee whilst hot.
Serve alone or with some chaat masala!
- Mixing the oil with the flour first makes for a flaky pastry.
- Kneading the dough until smooth is essential to making a nice stretchy dough.
- A smooth filling ensures your parahtas do not tear while rolling