Paratha was not very common @ my place - Rice was quite dominant with regular Phulkas or Chapattis. Mom used to prepare Methi parathas and Aloo parathas for those special occasions. Marrying a North Indian opens up mammoth varieties of roti/paratha/flatbread family(Anything north of Mumbai is North India for Mumbaikars) :P .I was so naive to this family that The Foodie literally demonstrated me how to prepare the normal parathas (the thicker and triangular version of ghadichi chapati).:-B
From then, along with Mom’s varieties of parathas, I have tried and tasted many more of its types.
Log on to wiki here , and yeah can you believe we have got more than 44 odd varieties of parathas here. Yeah it is gonna be one of my resolution of trying out most of these parathas, lets see ;;)
- Kneaded Chapati Dough: in accordance with the required number of parathas
- Potatoes: 1-2 boiled peeled and smashed
- Green Peas: 1-2 cups boiled and smashed
- Onion: ¼ of one qty – finely chopped (just to add the crunchiness)
- Ginger: 1/4 inch grated
- Green Chillies: 1-2 finely chopped
- Turmeric Powder: ½ tsp
- Red Chilli Powder: ½ tsp
- Amchur Powder: ½ tsp
- Jeera: 1tsp
- Fennel Seeds (sauf): 1-2 tsp
- Ghee/Butter: for shallow frying
- Salt to taste
- Heat about 1/2 tsp of oil/ghee in a kadai, Add cumin seeds, when done with spluttering add onion and saute it for couple of mins.
- Mix all the stuffing ingredients mentioned in BLUE well and saute for couple of mins.
- Cool the above stuffing mix till room temperature and then knead smooth dough out it.
- Then follow the process of stuffing parathas and shallow fry with ghee/butter.
This is the one that I had clicked for Aloo Paratha – the process is same as above.
Done !! Trust me I love these various stuffed parathas, they go well with curd or bundi raita and pickle. It’s a total filling one dish meal.