A Paratha is one of the most popular unleavened flat-breads in Indian Cuisine. Some like their Parathas plain, while some like them stuffed with potatoes, spinach, cottage cheese/paneer, boiled vegetables or even lentils. There is even a Kheema Paratha (stuffed with mince), but I have yet to make them successfully.
Parathas are fried on a flat Pan/Tava and a generous dash of ghee/butter are applied during frying to make it more scrumptious. You can eat it plain or dipped in curds.
This one here – is made with Channa Dal and with a subtle flavor of ajwain and chillie flakes…… read the recipe for details.
For the Dough :
2-1/2 cups – Whole wheat flour
1 tablespoon melted butter or ghee or oil
1 teaspoon Ajwain/Carom seeds -crushed
A pinch of baking soda
Hot water to knead – roughly 1-1/2 cups (may vary according to the flour – so add little by little till you get a soft rollable dough)
For Dal Stuffing :
1.5 cups Channa dal
1/2 teaspoon turmeric powder
1 tablespoon chillie flakes (more if you need spicier)
A pinch of asafoetida/hing
1-1/2 tablespoons ginger paste
1 teaspoon Ajwain/Carom seeds -crushed
1/2 teaspoon cumin seeds/jeera – crushed
1/2 teaspoon sugar
Little oil
Salt to taste
In a bowl add the flour, melted butter or oil, salt and ajwain/carom seeds. Mix with a fork till you see it forming like bread-crumbs. Add hot water and knead to make a elastic dough – similar to chappati dough. Cover with a clean wet kitchen towel and keep aside for 1 hour. After one hour – apply little oil to your palms and knead the dough again and make into balls – roughly 8-12.
Wash the channa dal in several changes of water and soak for 1-2 hours. Add 1-1/2 cup water, turmeric and salt and pressure cook for 1 whistle. If there is any water remaining, simmer on low heat till all the water has evaporated. The dal will be fully cooked and very soft – mash it with a potato masher or spoon till it is smooth.
In a non-stock saucepan, add little oil and add the hing, then the crushed cumin seeds and crushed carom seeds. When they start crackling add the ginger paste and fry for sometime, then add the dal, sugar and chillie powder. Keep on stirring till it forms into a mass. You can easily form balls out of this. Make small balls and cover with a cloth and keep aside.
Make small balls of the dough and roll it into a small thick disc. Put a ball of dal in the center and bring the sides to the center and seal. Dust flour on the table-top and roll gently with a rolling pin into neat and round Parathas.
Heat a Tava/pan and fry the Paratha on both sides till well done. At the last turn add a teaspoon of ghee/butter and toss the Paratha in it.
Take a big piece of foil and stack the Parathas one on top of the other. When all are done, cover tightly with the foil and keep them warm till serving time.
