The other day I was surfing the frozen food section at some supermarket and came across a huge stash of frozen onion paratha, garlic paratha, plain paratha etc etc, at first its fancy packing and mouth watering snaps made me pick one onion paratha packet but it was then that I turn the packet to read its ingredients, very next instance I found myself thinking, “this is the most unhealthiest paratha that I would every lay my hands on, I’m sure I can do much better than what these wholesale manufactures can provide us in the name of ready meals” and duely placed the packet back to its assigned frozen spot (Now come on, I won’t be naming brands here .
After reaching home I duely grabbed few things to put my thoughts into action and the approaching weekend was the best reason to whip up some recipe and stack my fridge with ready to eat tasty things. So mixed, kneaded and rolled the parathas and stacked them one on top of the other seperated by thin sheets of polythene, closed the tin box and placed it in freezer, so all I had to do on weekend was to thaw the paratha for 20-30 mins or so and shallow fry them on a non-stick pan using as little oil as possible.
2 large onions grated
2 cups whole wheat flour
2 tsp salt
2 tbs oil
1/2 cup to 1 cup warm water.
Mix onion, flour, salt, oil and knead a soft dough using required quantity of warm water (pour little water at a time and knead dough using hands instead of spatula or spoon, this way you shall know when the water is just enough). Cover the dough with moist kitchen towel and keep aside for 30 minutes.
Divide the dough in 12 equal portions and roll it into a smooth ball. Roll out parathas and store it in a tin box placing plastic sheets in between the parathas, this way they won’t stick to each other. Cover the tin and place it in freezer. Now whenever you need Onion Paratha, just remove them from the freezer and let them thaw and shallow fry them using little oil on both side of paratha.
The best thing about this paratha is it can be enjoyed with anything from raita to sabzi and from your favourite curry to aachar. I could just roll one and gobble it down plain itself. So have it frozen or have it fresh… its your pick…. anyways it was far far better than the store bought plastic flavoured sheets, which I luckily avoided.
For the next weekend, planning to make some frozen Garlic Paratha, will keep you posted.
There is something very sweet about this recipe, gajar literally adds sweetness to this paratha recipe. As it is, whats the point in eating paratha if it doesn’t have that extra kick of something in it!!!!
The best thing about this recipe is it contains lots of fiber in form of pearl millet or bajri ka atta. It is a nice way of getting more vitamin A too, as it calls in for carrots. Just remember dry roast this paratha and apply just a dash of ghee on top rather than shallow frying it with about 1/2 to 1 tsp oil on each paratha. Ghee tends to give a nice rustic charm to it and that is way I like it. Feel free to play with your food!!
So get your sleeves rolled up, as we make this yumm parathas.
In a large vessel take 1 1/2 cups of wheat flour and same quantity pearl millet flour/bajri ka atta.
Add in 2 large grated carrots (squeeze the juice out of grated carrots)and 1/4th cup chopped parsley or coriander leaves
Add 2 tbs of oil, 2 tbs green chillies-garlic-ginger paste, 1 tsp red chilli powder, 1 tsp turmeric powder, 1 tsp cumin powder, 2 tsp sugar, pinch of asafoetida and salt to taste.
Now get your hands dirty and knead a medium soft dough using yogurt/dahi.
Now roll out paratha out of lemon sized ball of dough and roast or shallow fry it using minimum oil on a non-stick griddle.
Serve hot with chutney, achaar, raita or curry of your choice.
This recipe is invented by me by mistake(total mistake)….. however it came out amazing in taste. The other day, I guess, I was pondering over some episode I had watched, of course it was Oprah and some girl burnt by his ex-boyfriend by acid or something… and I kept thinking what the hell is happning to this world and what not and it was during this that I committed this crime of mixing wheat flour along with millet flour… actually I was intending to prepare chapati dough…. but by mistake I mixed millet flour into wheat flour… So I had to use that concoction of flour so I just added a dash of ground peppercorn and jeera along with handful of chopped coriander and salt.Made paratha of it which were a bit blackish in colour, attribute goes to millet flour and peppercorn powder and so I decided I should call it Surmayi Paratha, as we know Surma means kajal/kohl.
To my amazement this paratha at great in taste and can be prepared in a jiffy. I think I’m going to stick with this recipe for a long long time.
1 cup whole wheat flour
1/2 cup bajra flour/pearl millet flour
handful of chopped fresh coriander leaves
1/2 tsp fresh ground pepper corn
1/2 tsp coarse ground cumin seeds/ jeera
salt as per taste
oil for shallow frying
water for kneading the dough
Now girls you know the drill, mix everything except oil, knead into a soft dough, make 10 lemon sized balls from the dough, roll out the paratha, heat iron griddle, place paratha on hot griddle, apply oil (about 1 tsp) and shallow fry the parathas…. voila surmayi parathas are ready.
This paratha tastes amazing with anything like any veg curry or dal, sweetened yogurt, raita, chutney, ketchup or your favorite aachar.
I love it with pipping hot cup of masala tea.
Did I mention chole curry smells yummy?!!!! Well it does…. My aromatic kitchen thats the reason my blog has this name. Heavenly aroma swirling in and around my kitchen and lounge.
Now its time to prepare some paratha and today as I’ve mentioned before I’m trying my hand on Sindhi koki.
Sindhi Koki as the name mentions is a sindhi recipe for paratha prepared just like out chappati. Finely chopped onion and parsley along with freshly ground pepper, salt and a table spoon of oil is added to 2 cups of whole wheat flour. Mixing it well, a soft dough is kneaded using warm water. Recipe calls in for warm milk + water in 1:1 concentration but I wanted it to be light at palate and calories so I just used warm water.
Let the dough rest for 20-30 mins. Rolls out kokies out of ping pong sizes dough portions and grill it on hot griddle or tava. Add oil to kokies if you wish but I prefer healthier version of simple roasted koki instead of shallow fried one.
As mentioned before its raita for side dish and that is prepared by tossing in chopped tomatoes, cucumber and onions into bowl of whisked curd and flavoring it with salt, pepper, chopped green chillies and parsley. Simple and Healthy.
Now all I have to do is change tv channels and wait for P to return home.
Riyadh is hot …. very very hot. P keeps complaining about his car steering giving him burns and his seat belt torturing him like wicked devil but I guess today is the worst day, after just 40 mins on my treadmill I was sweating and panting like hell. This was the sign that temperature outside might be souring around 50 degrees or may be higher. Bless my A/C, poor thing goes on without a complain. And cherry on top, tap water was almost boiling so guess how the shower would have been for me!!. Now I’m to blame for it entirely… as I’m not a early riser…. today I almost envied P, coz he has his shower at around 7 am when the tap water ought to be cool and refreshing.
Macbeth said “all the water in the oceans wont cleanse this blood”… I say – all the water in the oceans wont cleanse this sweat. lol.
After all this rambling about heat it would be sarcastic to have a large appetite so I think I shall settle with something like one dish meal and what better than lovely Vegetable Paratha.
Makes 10 parathas
4 medium sized boiled and grated potatoes (put boiled potatoes in fridge for couple of hours before grating)
1 large Carrot grated
1 large Cucumber grated (squeeze out water after grating)
1 large Onion chopped finely
1 tbs green chilli, ginger and garlic paste
1 tsp red chilli
1 tsp turmeric
1 tsp sugar or honey
1 tsp garam masala or aamchur powder (put garam masala if u like spicy paratha or put aamchur powder if u like tangy taste)
2 tbs chopped coriander or parsley
Salt as per taste.
Mix all the above ingredients and prepare 10 -12 balls of this filling.
2 Cups Whole wheat flour ie atta
salt as per taste
2 tbs oil
water as per needed.
knead a soft dough of atta with water, cover it and keep aside for 15 – 20 mins.
to make paratha, take a ping pong ball sized dough and roll out into a flat round with the help of a rolling pin, put one ball of filling and place it on rolled dough. now cover the filling with dough and pinch it on top covering all filling inside. dust this ball into flour and roll it into a flat bread.
put griddle or non stick pan on stove and cook this paratha on medium heat untill both sides have small lovely brown patches on it u can apply a dash of oil or altogether avoid oil.
vegetable paratha tastes gr8 with chutney, raita, aachar and sweet dahi.