PARATHA || FLATBREAD || PARATHA RECIPE

PARATHA || FLATBREAD || PARATHA RECIPE

VEGETABLE PARATHA || GOBI PARATHA (foodeeslife.blogspot.com)

A native of South Asia, paratha (pronounced [pəˈɾɑ̞tʰɑ˞]) is a flatbread that is most commonly found in countries where wheat is the traditional staple, including India, Sri Lanka, Pakistan, Nepal, Bangladesh, Maldives, Afghanistan, Myanmar, Malaysia, Singapore, Thailand, Mauritius, Fiji, Guyana, Suriname, and Trinidad and Tobago. It was first mentioned in early medieval Sanskrit texts from Karnataka, India. Layers of fried dough are what the terms parat and atta mean when combined to form the word paratha. Alternative forms of these terms and spellings are parantha, parauntha, prontha, parontay, paronthi (Punjabi), porota (in Bengali), paratha (in Odia, Urdu, Hindi), porota (in Malayalam, Tamil), palata (pronounced [pəlàtà]; in Myanmar), porotha (in Assamese), forota (in Sylheti), farata (in Mauritius and the Maldives), prata (in Southeast Asia), paratha, buss-up shut, oil roti (in the Anglophone Caribbean), and Roti Canai in Malaysia.

HISTORY OF PARATHA:

Sanskrit is the source of the word paratha (S. पर, or परा+स्थः, or स्थितः).[4] Someshvara III, a Western Chalukya king who ruled from modern-day Karnataka, India, produced the Manasollasa, a 12th-century Sanskrit encyclopedia, which has recipes for several stuffed wheat puranpolis (which Achaya (2003) refers to as parathas). In his book Panjāb under the Sultāns, 1000–1526 AD, Nijjar (1968) makes reference to parathas, writing that they were popular among the nobility and aristocracy in Punjab.

Banerji (2010) asserts that parathas are linked to North Indian and Punjabi cuisine. The Punjabi way involves stuffing parathas with different kinds of fillings. But according to Banerji, the Mughals also like parathas, which is how the multilayered, flaky Dhakai paratha—named after Dhaka, Bangladesh—came to be. According to O'Brien (2003), it is inaccurate to say that the Punjabi paratha gained popularity in Delhi following India's 1947 split because the dish was already widely known in Delhi prior to that time.

PLAIN AND STUFFED VARIETIES OF PARATHAS:

In the Indian subcontinent, parathas are widely consumed unleavened flatbreads. They are produced from wheat dough consisting of finely ground wholemeal (atta) and/or white flour (maida), with the addition of egg or ghee on occasion. Because they have been layered by coating in ghee or oil and folded repeatedly, plain parathas have a flaky consistency and are thicker and more substantial than chapatis or rotis. This technique is similar to that of puff pastry or laminated dough. The ingredients and methods used to make stuffed parathas can vary greatly, typically based on the location of origin. Additionally, folded dough techniques may not always be employed.

There are various traditional methods to get the layered dough for plain parathas. Some of these methods include brushing the thinly laid out dough with oil, folding it like a paper fan coiling it into a circle before flattening it, baking it on a tava, and/or shallow frying it. Another technique involves slicing a circle of dough from the center to the circumference along its radius, frying the dough, then rolling the dough starting at the cut edge to form a cone that is subsequently pressed into the shape of a disc and rolled out. 

The dough is also prepared similarly to how Western puff pastry is, by frying it and folding it repeatedly. This technique is coupled with folding patterns that give the completed parathas their characteristic geometric shapes. Round, heptagonal, square, or triangular parathas are all possible. Typical filled variants are minced lamb (keema paratha), dal, cauliflower (gobi paratha), and mashed spicy potatoes (aloo paratha). Mixed vegetables, green beans, carrots, paneer, radishes, leaf vegetables, and various meats are less frequently used ingredients in stuffing. Mung dal is added into the dough and the layering process is used in a Rajasthani mung bean paratha. Some loaded parathas are made with two discs of dough that are sealed at the edges, and instead of being layered like regular parathas, they are more analogous to a filled pie that has been crushed flat and shallow-fried. They can also be prepared by enclosing a ball of filling in a single disc of dough and sealing it with a series of pleats pressed into the dough around the top. The dough is then gently flattened with the hand on the work surface and formed into a circular.

TYPES OF PARATHAS:

• Aloo paratha.
• Gobi paratha
• Mooli paratha
• Stuffed cheese paratha.
• Arabic paratha

RECIPE OF ALOO PARATHA:

INGREDIENTS:

 For filling:

Two potatoes

One tablespoon of coriander leaf, 

 salt, as needed.

two tsp pure olive oil

Half a teaspoon of powdered red chili.

Two tablespoons of onion

One-half tsp garam masala powder.

For dough: 

one cup of wheat flour.

half a cup of water

Steps for cooking Aloo paratha:

 Step 1: Get the filler ready.
Boiled potatoes should be mashed in a big basin, covered, and chilled to ensure wonderful Aloo Parathas. Do this at least a few hours before you want to create the parathas. Remove from the refrigerator and mix in the red chili powder, sliced onions, coriander leaves, and salt. Make sure to thoroughly mix to eliminate any lumps. To prevent the filling from falling out, make sure the onions are finely diced.

Step 2: Work out a soft dough, roll out a chapati, and stuff it with the mixture.

Toss the wheat flour into a big bowl. Gradually incorporate water and work into a soft dough. Roll the dough into medium-sized balls and cut them into rounds that are 3 to 4 inches in diameter. Place a dollop of the potato filling in the middle. When preparing the parathas, gradually press the rolling pin on all sides. Take great care to apply pressure uniformly. Making sure your potato mixture is well-mashed and not lumpy is crucial since failing to do so will prevent you from making flawless parathas. Using your fingers, round the dough and seal it. Now, use a rolling pin to shape them into circular parathas. Firmly but gently apply pressure to all sides. To prevent the mixture from escaping, press very gently.

Step 3 Toast the Aloo Paratha.

Using a teaspoon of olive oil, toast the parathas on both sides on a hot iron tawa. Using a kitchen brush, lightly coat both sides of the parathas with olive oil once they have begun to crisp up, if you wish to use less oil overall. The flame must remain low.

Step 4: Serve hot with pickles, chutney, and curd.

Present steaming hot parathas alongside cool yogurt or pickles. The aloo parathas can also be served with a light sauce, coconut chutney, or green chutney. Aloo ka paratha is best enjoyed with a light potato shorba. A simple raita of onion, tomato, and green chilies would be delicious served with this paratha.

Hints

• Make sure you have a finely chopped potato filling for the ideal Aloo Paratha. Ensure that they are mashed or grated in a basin before adding all of the seasonings.
• Work up a soft, smooth, and somewhat moist dough. After kneading, cover with a moist cloth and let it rest for 15 to 20 minutes. Your dough will become ideal for Aloo Paratha as a result.
• Use enough dry flour to ensure that the parathas are rolled out evenly. It will taste better as a result of this.
• Consider mashing the potatoes an hour before beginning to make the parathas, while preparing the stuffing.
• Leafy greens and seasonal vegetables can be added to make it more nutrient-dense and appetizing.

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