This one is a very simple recipe. Just combine everything together and roll out! 🙂
Recently, I heard a friend mentioning, how her parathas don’t turn out well. How I do it is – I heat my pan real hot while I roll out the paratha.. Add the rolled out dough, to the hot pan, and simmer the gas. Increase the heat as I flip it over. Repeat the flip, while keeping the flame constant. I add the ghee / oil second time around (flip).
If you do it differently, do leave it as a feedback 🙂 Meanwhile, here’s a paratha recipe using 3 different flours…
Wheat flour – 2 cups
Maize flour – 1 cup
Gram flour – 1 cup (besan)
Salt – 1/2 tsp
Cumin seeds – 1 tsp
Green chili – 1 tbsp
Fresh coriander – 1 and half tbsp
Ginger – 1 tsp (minced)
Onions – 1 medium ( finely chopped)
Clarified butter – 2 tbsp (ghee)
Mix all the above ingredients by adding water little by little
You should have a hard ball of dough. (do not add too much water)
Make balls of dough of equal proportions
Roll them out thick with the help of wheat flour (for dusting)
Fry them on a hot pan both sides twice. Apply ghee on your second time flip.
Serve hot with mint chutney / pickle / plain yogurt / dal
*if the pan is too hot simmer the gas
* instead of onions, you can add chopped spinach / fenugreek leaves
One thing that really amazd me in Europe was that almost everybody knew what Naan was and frequented Indian restaurants just for Naan and curry. So this particluar recipe is for you my friends sitting miles away and in absolute love with this unique for of Indian bread!
All purpose flour (maida) – 250 gms
Salt – 1/2 tsp
Powdered sugar – 1 and 1/2 tsp
Baking powder – 1/2 tsp
Soda bicarbonate – 1/4 tsp
Milk – 4 tbsp
Curd (yogurt) – 4 tbsp
Egg – 1 no.
Clarified butter (ghee) – 2 tbsp
Poppy seeds (Khus Khus) – 1 tsp each mixed with clarified butter
Sieve flour along with salt and sugar
Warm milk and curd slightly and add baking powder,soda bicarbonate, melted ghee and egg.
Pour this mixture into gradually into the seived flour and knead to a pliable dough. Stretch and knead for 10 minutes. Oil your hand if required while kneading.
Place the dough in a greased bowl, cover and keep it in a warm place (3-4 hrs)
The dough will double in its size. Knead again and divide into equal portions (balls)
Roll out the each portion into a oblong / triangular/ oval shape.
Brush one side with water and spread khus khus on the other side.
Place it on a warm griddle (tawa) with the side brushed with water facing the griddle or tawa.
Invert the griddle and cook over direct flame
In case you are baking them in an oven, then pre heat the oven on maximum temperature and place the rolled out naan on a baking sheet and bake for 4-5 minutes
Just before serving pre heat the oven on broiler mode and broil the naan for 15-20 seconds and serve or alternatively you can brown then by holding the naan with tongs and showing it over direct flame for 10 seconds
Drop a dollop of butter over the naan or serve as is as snacks or with curry!
My memories of Aloo Paratha goes back to those wintery days when mom used to make hot parathas while I used to savor it from my cosy blanket…ahh what days! 🙂
There is no hard and fast rule when Aloo paratha can be had…you can have it for breakfast / lunch or dinner…the way you want. If you have left over mashed potato you know how you can recycle it! 🙂 For Masala
Potatoes – 4-5 (boiled and mashed)
Onions – 2 medium (finely chopped)
Green chilli – 2 (finely chopped)
Coriander leaves – for garnish (finely chopped)
Coriander powder – 1 tsp heaped (better if freshly ground)
Chilli powder – 1 tsp
Dry mango / Aamchur powder – 1 tsp
Fennel powder – ½ tsp
Cumin seeds – ½ tsp
Salt to taste
Wheat flour – 1 cup
Salt – ½ tsp
Oil – 1 tsp (optional)
Add salt to flour and add water little by little and keep kneading with your hand. Add oil and continue kneading till you get a soft ball.
Shrink wrap or store in an air tight container in refrigerator for future use.