Paratha is India’s favorite breakfast option relished throughout the year. It is unleavened flatbread and is a traditional staple in the areas where wheat is grown. The word paratha is derived from the Sanskrit meaning layers of cooked dough. There are many alternative spellings of paratha from parantha, parauntha, prontha, parontay (Punjab), porota (Bengal), palata (Burma), porotha (Assam), forota (Bangladesh), parotta (Malaysia) and farata (in Mauritius, Sri Lanka, and the Maldives).
The origin of Paratha
It is difficult to say when the paratha would have actually come into existence but its reference can be found in centuries-old text. Parathas being the dish of North India and Delhi being the hub of North India, Delhites have always had a soft corner for them. So much so that Old Delhi actually has a dedicated “Parathe Wali Gali” (literally a bylane full of shops serving parathas) in the Chandni Chowk district of Delhi.
The Paratha swag
Parathas can be square, round or triangular, either plain or stuffed and are usually thicker than roti’s/ chapatis. They are typically enjoyed with some pickle, yogurt and lassi or tea. A paratha can be stuffed with almost any vegetarian and/or non-vegetarian ingredient. Some of the popular stuffings used for paranthas are like potatoes, lentils, fenugreek, radish, carrot, spinach, cottage cheese, egg, sugar with fennel seeds, and the list would just go on. Personally, I love aloo paratha (potato stuffed) and namak-ajwain (salt and caraway seeds) paratha.
Before we say goodbye…
Summer is fast approaching, meaning that its time to temporarily bid farewell to some of the winter goodies. Mostly, I am going to be missing the gajar ka halwa, the sarson ka saag with makki ki roti, and mooli and methi parathas with white butter. So, I m been making some of my favorites before they disappear from the farmer’s market for some lasting mouthful deliciousness. Today, we made mooli ka paratha for lunch and savored it with some curd, fresh cream, and some pickle. To make the mooli paratha, make a tight dough of flour, make small balls of dough about the size of table tennis ball and roll them flat using a roller pin. Make a stuffing of grated radish, stuff the flattened dough, close them up and roll it flat again. On a tava, roast on both sides using a little oil. Serve hot fresh off the pan, with some yogurt and pickle.
Paratha is India’s favorite breakfast option relished throughout the year, typically enjoyed with some pickle, yogurt and lassi or tea. A paratha can be stuffed with almost any vegetarian and/or non-vegetarian ingredient. Today we are learning how to make mooli paratha.
- 2 large pieces Radish White with some leaves Finely chopped
- 1 medium Onion Finely chopped
- 1 inch Ginger Finely chopped
- 1 piece Green Chilli Finely chopped
- 2 tbsp Coriander Finely chopped
- 1 tsp Salt or to taste
- 1/2 tsp Red Chilli Powder
- 1/2 tsp Garam Masala
- 1/2 tsp Coriander Powder
- Oil to shallow fry
- 250 gms Whole Wheat Flour
- pinch Salt
- pinch Turmeric
- Water to knead the dough
In a bowl add flour, salt, and turmeric.
Knead the dough by adding water little by little till smooth dough like consistency. Cover with damp muslin cloth and keep it aside.
Make a small ball out of the dough. Flatten it on a flat surface using a roller pin to a 4" dia circle.
Place 2 tbsp mooli (radish) mixture stuffing in the center. Gather the edges and seal the ball in the center, like a dumpling.
Dust it with some flour and roll it again softly into about 6 inch dia circle with a roller pin.
Now place it on a hot preheated tawa and fry on both sides with a little amount of oil, approx 1 tsp oil each side until golden brown finish.
Make all the parathas like this only.
Serve them with yogurt, pickle and white / yellow (salted) butter.