Plain Paratha Basics
The foundation of any paratha adventure lies in the simple, yet crucial, plain paratha. This section will guide you through the essentials of making a flawless
plain paratha. You will need basic ingredients like whole wheat flour (atta), water, salt, and a bit of oil or ghee for cooking. The dough needs to be smooth and pliable, allowing for easy rolling. After kneading the dough, let it rest. The resting period lets the gluten relax, which makes the parathas softer. Roll out the dough into a thin circle, brush with oil or ghee, and then fold it. The folding gives the paratha layers. These layers are what make it flaky and delicious. Cook the paratha on a hot tawa, flipping it a few times and applying ghee or oil until golden brown and puffy. This process ensures it is cooked properly and has that delightful crispness.
Mooli Paratha Delights
Adding a delightful twist, mooli paratha introduces the unique flavor of radish into the equation. Start by grating the mooli (radish) finely, and then squeeze out excess water. This step prevents the paratha from becoming soggy. Mix the grated mooli with salt, finely chopped green chilies, coriander leaves, and any other desired spices. The mooli mixture is then stuffed into the dough. Roll out the stuffed dough gently. Cook the paratha on a hot tawa, using ghee or oil. The key is to cook it on a medium heat to ensure the mooli inside cooks properly. Flip the paratha frequently, and press it lightly with a spatula to encourage even cooking and browning. The result is a flavorful and fulfilling paratha.
Matar Paratha Variations
Matar paratha, or green pea paratha, provides a colorful and nutritious addition to the paratha family. Prepare a filling using boiled and mashed green peas. You can season the peas with salt, spices like cumin and coriander powder, and a touch of ginger and green chilies for extra flavor. Stuff this pea mixture into the dough, similar to mooli paratha. Roll the stuffed dough carefully, avoiding any tears. Cook the paratha on a tawa using ghee or oil. While cooking, press the paratha gently to ensure that the filling gets properly cooked and that the edges are well sealed. The result is a vibrant and flavorful paratha, perfect as a breakfast, lunch or dinner option.
