Plain Paratha Perfection
Plain parathas form the foundation of many Indian meals. To begin, mix wheat flour with a pinch of salt and water to form a soft dough. Knead well until
it becomes pliable and smooth. Next, divide the dough into equal portions, rolling each into a thin circle. A simple paratha is cooked on a hot tawa (griddle) using ghee or oil, flipped and cooked until golden brown on both sides. Serve hot with your favorite accompaniments, like yogurt, pickles, or sabzi. The key is to get the dough right and to cook it well with heat.
Matar Paratha Delights
Matar paratha, stuffed with a savory green pea filling, provides a delightful variation to the classic paratha. Begin by cooking green peas until soft. Then, mash them and mix with spices like cumin, coriander, and green chilies. Prepare the dough as for plain parathas. Divide the dough into equal portions and flatten each. Fill with a generous portion of the pea mixture, then seal the edges and roll out carefully. Cook on a hot tawa with ghee or oil until golden brown. This paratha offers a healthy option, perfect for those watching their weight, managing diabetes, or prioritizing heart health. Enjoy with a dollop of yogurt or a spicy chutney!
Mooli Paratha Magic
Mooli paratha is another popular variation, celebrating the earthy taste of radish. Grate mooli (radish) and squeeze out excess water to avoid sogginess. Mix the grated mooli with spices like salt, red chili powder, and coriander. Prepare the dough similarly to plain parathas. Stuff each portion with the radish mixture. Seal the edges, and roll it out carefully. Cook on a hot tawa with ghee or oil, flipping frequently until golden brown. The mooli paratha offers a robust flavor that pairs well with a simple raita or pickle. The preparation requires care, but the final result is well worth the effort.
