December 23, 2013
It’s an era of “Fusion”. Fusion of dance forms, singing styles, dressing one self, technology usage etc. “Cooking” is also a strong contender in the race. Health concerns, Demanding super kids’ and Cross Cultural interactions are routing a simple Homemaker to become a Sophisticated Cook. This recipe has come out as an urge to satiate all the 3 elements above.
Here is a Simple Paratha made with Indian Ingredients and Indian Cooking Style but still looks like a Mexican Quesadilla.
Preparation Time: 25 minutes (approx.)
Cooking Time: 35 minutes (approx.)
1 Cup Wheat Flour
½ Tsp Salt
5 Tsp Oil
3/4th Cup Water
1/4th Cup Finely Chopped Carrots
1/4th Cup Finely Chopped French Beans
1/4th Cup Corn
1/4th Cup Peas
1/4th Cup Shredded Processed or Mozzarella Cheese
1 Tbsp Finely Chopped Green Chilies
1 Tsp Cumin Seeds
1/4th Tsp Turmeric Powder
½ Tsp Coriander Powder
½ Tsp Roasted Cumin Powder
2 Tsp Cooking Oil
Salt to Taste
1 Cup Chopped Fresh Coriander
½ Cup Chopped Fresh Mint
1 and ½ Tsp Finely Chopped Green Chilies
½ Inch Ginger
1 Tbsp Roasted Chana (Bengal) Gram – (Dalia)
Salt to taste
Lemon Juice to taste
Making the dough
Take a wide mixing bowl and sieve the wheat flour and salt into it. Knead it to form a soft dough by adding water little at a time (The quantity of water depends on the type of flour. Sometimes the flour may take less or more water than the amount mentioned above). After all the flour comes together and forms a dough, keep kneading it for at least 5 minutes. Drizzle 1 Tsp oil now and just roll the dough so that the oil covers the entire outer surface. Cover the bowl and let it rest while working on next steps.
Making the Stuff
Heat a wide skillet or frying pan. Pour the oil and let it heat. Add the Cumin seeds with green chilies and let them change the color. Now add chopped carrots and beans. Mix it well and sauté them for few minutes. Add Peas and fry it well. Once the peas start bubbling, add salt, corn, coriander powder, cumin powder and turmeric powder. Fry the mixture for few minutes. Remove it from the heat and let cool down completely.
Making the Chutney
Add chilies and ginger to a blender or small mixer jar and pulse them. Add coriander, mint leaves, chana dal and salt with water. Grind it to a fine paste. Take it out into a bowl and now add the lemon juice and mix well.
Method to make the Paratha
Divide the dough into 8 equal portions. Roll out all the portions into thin roti using a rolling pin on a flat base (Use some dry flour for dusting the roti and the base). Now heat up the Roti Tawa. Have a Spatula ready to turn the roti. Now place the rolled roti on the tawa for just 3 seconds on both sides and remove it on to a plate. Similarly do the same with rest of the 7 rotis.
Now place one semi cooked roti on a cutting board and apply the chutney to it by leaving about ½ inch space all throughout the circumference. Put 3 Tbsp of stuffing on it and sprinkle some cheese. Now apply some water on the empty space and place another semi cooked roti on it. Now lock the edges with the help of a fork. Now place the paratha on tawa and cook it using 1 tsp oil till it gets brown on both sides.
Make rest of the parathas similarly and cut each paratha into four equal parts.
Serve hot with tamarind chutney.
Tips & Measurement
1. Do not cover and overcook the mixture as covering the mixture makes the veggies to release the water which in turn makes the mixture wet.
2. As the veggies are finely chopped, it doesn’t take much time for them to get cooked.
3. Stuffing has to cool down completely before making the paratha otherwise the heat makes it difficult to handle it.
4. Drizzling 1 Tsp oil on dough keeps it away from drying.
5. Carrot, beans, corn and peas make the paratha colorful and hence attracts kids. You can use any veggies of your choice but be sure that they don’t ooze out lot of water.
6. Be very sure to cook the rotis for just 3 seconds on both sides in the first round. Overcooking will not allow you to lock the paratha after putting in the stuff. Measurements
1 Cup = 235ML; ½ Cup = 120ML; 1/3rd Cup = 80ML; 1/4th Cup = 60ML
1 Tbsp = 15ML; 1 Tsp = 5ML; ½ Tsp = 2.5ML; 1/4th Tsp = 1.25ML