parathas are one of the most widely loved north indian food preparation....the best part is once u learn to make one type of paratha u can make all kinds :) :)
the most difficult part of paratha is rolling it out...but let me assure u that with some very simple tips, u can make them easily (provided u know how to knead the dough and make regular chapatis or rotis or tortillas ;)
- for the dough:
- 2 cups whole wheat flour
- 2 tsp oil
- water (as needed to make a soft dough)
- salt as per taste
for the stuffing
- finely chopped mix vegetables (cauliflower, peas, beans, carrot, corn)
- finely chopped onion
- finely chopped cilantro
- green chilly paste
- ginger paste
- garlic paste
- red chilly powder
- turmeric powder (haldi)
- cumin and coriander powder (dhaniya jeera)
- pinch of garam masala
- sugar (just for sweet touch)
- lemon juice
for the dough
in a bowl mix flour salt and oil....add water in small quantities and knead the dough till the flour doesnt stick to sides is soft to touch....coat the bowl with little oil and then again knead the dough for a min or two...cover the bowl and let the dough sit for 15 to 20 minutes.
one of the tricks of making a good paratha is having perfectly kneaded dough....the consistency of the dough should match the consistency of the filling, so that the filling spreads evenly in the dough when you roll it and doesnt collect to one end...
in this case, of course the filling is little coarse as no potatoes were added...you may add a potato to the filling so that the filling has a consistency comparable to the dough.
for the filling:
chop or grate the veggies, believe it or not i chopped the mixed vegetables in the mixture to form a coarse powder. add the rest of the ingredients as per taste...there is no fixed protocol...mix it well.....
just one pointer, add salt last, and just before you are actually going to roll the parathas, because once u add the salt, the vegetables start to sweat and so your filling becomes wet making it diffcult to roll...
making the paratha:
- take a portion of the dough (it should be at least 2 times what u normally take to make one roti or chapati)
- make the chapati from the dough....
- roll it such a way that the central portion is thicker than the sides...make a big chapati
- take 2 table spoonful (heapful) of the filling and place it in the center of the chapati...take the edges upward so that it looks like the purse string bag....stick the edges of the dough together by pressing them together....
- cut the excess of the dough....the dough ball should not be too tight...it should be loose enough for the filling to spread....now gently with very little pressure roll the dough into a paratha..
- cook it on a pan with very little oil till brown spots are seen..
enjoy with yogurt pickle and butter :)
my apologies for not clicking pics of every step....if my post seems confusing, please also refer my friend gauri's post on peas paratha, i think she has explained the method lot better than i have...