Laal Patta Gobhi ke Parathe | Red Cabbage Flatbread

Another recipe today that aims at working with what's in the refrigerator and pantry!! I noticed today there was a small head of red cabbage left over from the last batch of vegetable shopping. I had planned to make Parathas | Indian Flatbread with it over the weekend. However, as I also made a batch of Dosa Batter, we were working our way through crispy dosas for the last few days!!

Lachha Paratha | Flaky Pan Roasted Flatbread

I had wanted to make Lachha Parathas for ages. But I always put off the thought of making them thinking that the effort would be too much. I was sure that it would be cumbersome to get these parathas going, what with the rolling, re-rolling, and getting all those flaky bits right!! But I was wrong. It could not be simpler to make this incredibly festive, beautifully flaky flat breads together. I am so glad I tried these as they make a perfect substitute for puris or bhaturas.

My version here is a tad rich as I used milk to prepare the dough. I find that milk often makes for a softer dough for flat breads. But if you prefer warm water with a tablespoon of oil works just as well. We loved these with the Chana Masala | Spicy Chickpea Curry that I posted here last!

Ingredients:
3 cups atta (Chappati Flour)
1 cup + 2tbsp milk, warmed
1 tbsp oil
1/2 tsp sugar
Salt to taste
Oil, as needed

Method:

1. Place the flour and salt in a large mixing bowl.
2. In a separate bowl, mix the milk, sugar, and oil. Blend with a fork.
3. Pour this mix into the flour and salt mix.
4. Bring the ingredients together using a large wooden spoon.
5. When everything has come together, turn out onto the kitchen table and knead into a soft and pliable dough. Place this dough into a bowl, cover, and allow to rest for at least an hour.
6. Place a griddle on medium heat. Pour a couple of tablespoons of oil into a bowl and keep a pastry brush handy.
7. Divide the dough into 8 equal parts. Take one part, keeping the rest covered.
8. Pat with oil, roll into a ball, then using a rolling pin, Roll this out into a thin 8-10 inch circle.
9. Brush with oil. Using a sharp knife, cut the rolled dough into horizontal strips about 1/2 inch wide.
10. Stack the strips one on top of the other! Then roll tightly to form a circle. Seal the edges by pinching them together.
11. Flatten this dough with the palm of your hand, then roll out into a circle of about 6-7 inches diameter, using a rolling pin.
12. Repeat for the remaining dough. 
13. Place one paratha onto the griddle. Cook on one side. Turn over. Cook on the other side.
14. Brush both sides with oil. Remove onto a plate lined with wax paper.
15. Repeat for the remaining pieces of dough.

Enjoy warm with your favorite curry, or dal. Lachha Parathas can be stored in the refrigerator for upto a week. Wrap tightly in wax paper, cover in a tea towel, and they will stay soft. To eat, warm on the griddle or microwave.

Vegan Substitute: Replace the milk in this recipe with warm water.

Like this recipe. Tried it. Leave me a comment below :)

All content, text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007 - 2012. All Rights Reserved. Kindly do not reproduce without permission.

Palak Ke Parathe | Spinach Flatbread

My earliest memories of parathas come from seeing them in my school lunch box. My Mum is a genius with dough, and when I was in school, and she would create the most amazing parathas, make rolls with them with vegetable filling, and place them in our lunch boxes. This always a made a very tasty, filling, and nutritious lunch, and needless to say - much in demand amongst my friends.

I like to think I am as experimentative as her as creating with new tastes and flavours is something I adore. The great thing about these spinach parathas, apart from the fact that they are delicious, is that they taste great hot or cold. They can be prepared in advance, wrapped in foil and served hot with lime pickle, sliced cucumbers and yogurt. And as they travel rather well, they can be cooled after cooking, and used to make rolls with whatever filling you fancy, foil wrapped individually for a nice healthy picnic lunch. Either way, they are yummy!!

Ingredients:
2 cups whole wheat flour
1 cup spinach cooked
1/2 onion chopped fine
2-3 cloves garlic, minced
2 green chillies, chopped fine
1/2 tsp cumin
1/2 tsp red chilli powder
1/2 tsp salt
1 tsp oil
Ghee, as needed
Extra flour as needed



Method:

1. Sift together the flour, salt, chilli powder, and cumin seeds. Add the oil and rub into the flour with the palms of your hands.
2. Once the spinach has cooled, puree it.
3. Next add the onions, garlic, green chillies, and the pureed spinach to the flour mix, and using water if needed make into a semi-soft dough. Knead it for 2 minutes.
4. Cover the dough and let it rest for 30 minutes.
5. Divide the dough into golf ball sized portions. Using the extra flour to dust the kneading board and roll out the dough into discs 4 inches in diameter.
6. Heat a non-stick griddle. Reduce the heat to medium, and place one paratha. Cook, then turn over and cook the other side.
7. Remove from the griddle, brush with ghee, and place in foil to keep warm. Repeat with the remaining dough.
8. Serve these nutritious parathas with yogurt and chutney.
   

These Spinach Parathas are my contribution to Joanna's Heart of the Matter HotM - Picnics!! Interestingly, Johanna of the food blog The Passionate Cook has chosen the theme of picnics for this month's WTSIM. I hope I can tempt at least some summer picnics with these Spinach Parathas!!

And as greens (yes greens!!) are my favourite foods, these parathas also go out to Easycrafts at Simple Indian Food for her wonderful event WYF - Colour in Food!

All text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007-2012. All Rights Reserved. Kindly do not reproduce without permission.

Hara Dhania aur Lasun Parathe | Cilantro and Garlicky Flat Bread

Garlic is part of the onion family and is packed with antibiotic and antifungal properties, Vitamin B, minerals, and flavanoids! It is believed to have several health benefits and is believed to help prevent heart disease, high cholesterol, high blood pressure, cancer, and even regulate blood sugar levels.

Garlic is used extensively in Indian foods. Its sharp, pungent taste adds much flavour and richness to vegetables, lentils, and curries. It is sometimes though rarely incorporated in Indian breads, and I have often wondered why this is the case. I love different kinds of rotis and parathas and am always experimenting with them. Here's my recipe of Lasun Parathas for Think Spice... Think Garlic!!


Ingredients:
2 cups whole wheat flour
1/3 cup wheat flour for rolling the bread
1 tsp ghee (clarified butter)
1 tbsp garlic, finely chopped
1 tsp cilantro, finely chopped
1/4 tsp turmeric
Salt, to taste
Water
Ghee/oil, as needed

Method:

1. Mix all the dry ingredients except the wheat flour for rolling. Add the garlic and cilantro to these ingredients and mix well using both hands. Knead the dough by adding the 1 tsp ghee and water as needed to these ingredients.
2. Divide the dough into equal-sized ball (size of a key lime). Roll each into a flat disc (paratha) around 3 inches in diameter.
3. Heat a griddle/frying pan, place one paratha on it. Cook both sides evenly on medium heat. When cooked, remove on a plate, smear with ghee, and keep warm in aluminium foil.
4. Make all the parathas in the same way.
5. Serve warm with your favourite vegetable or curry!
   
   All text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007-2012. All Rights Reserved. Kindly do not reproduce without permission.