Plain Paratha Perfection
The foundation of all parathas is the plain paratha. It's the blank canvas upon which other flavors are built. Making a good plain paratha involves mastering
the dough. The process typically begins with combining wheat flour (atta), salt, and a bit of oil in a bowl. Gradually, water is added and mixed to create a smooth, pliable dough. This dough is then kneaded well for a few minutes until it becomes soft. The kneading helps develop the gluten, which is essential for the paratha's texture. The dough is then rested for at least 20–30 minutes, covered, to allow the gluten to relax, making it easier to roll out. When ready to make parathas, small portions of the dough are rolled into circles. A bit of oil is applied, and the paratha is folded over in half or multiple folds. Then, the folded dough is rolled out again to achieve the layered effect that’s characteristic of a good paratha. It's cooked on a hot griddle (tawa), flipping and applying oil or ghee until golden brown and crispy on both sides. Each paratha is then ready to enjoy.
Mooli Paratha Magic
Mooli paratha, or radish paratha, is a delicious and flavorful variation. The preparation of mooli paratha begins with grating fresh radish and squeezing out excess water, preventing it from making the paratha soggy. The grated radish is then mixed with finely chopped onions, green chilies, coriander leaves, and spices like red chili powder, garam masala, and salt, creating a flavorful filling. The dough for mooli parathas is prepared the same way as for plain parathas. Small portions of the dough are rolled out, and the radish filling is placed in the center. The edges of the dough are then brought together to enclose the filling, forming a ball. This ball is gently flattened and rolled out into a paratha, taking care not to tear the dough and let the filling escape. The paratha is cooked on a hot tawa, flipping and applying oil or ghee until it’s golden brown and cooked through. The result is a paratha filled with the refreshing taste of radish and aromatic spices, enjoyed best with yogurt or a pickle.
Matar Paratha Marvel
Matar paratha, or green pea paratha, is another popular and nutritious option. The preparation involves cooking green peas until they are soft. These peas are then mashed, or coarsely ground, and mixed with finely chopped onions, ginger-garlic paste, green chilies, and spices such as coriander powder, turmeric powder, and salt. Sometimes, a bit of garam masala is added for extra flavor. The dough for matar parathas is created as described earlier, using wheat flour and other basic ingredients. A portion of the dough is rolled out, and the pea filling is placed in the center, similar to the mooli paratha. The edges are sealed to enclose the filling, and it's gently rolled out into a paratha. It’s important to be cautious when rolling, to prevent the paratha from breaking. The paratha is cooked on a hot tawa, flipping and applying oil or ghee. The cooked matar paratha offers a flavorful and healthful meal option, perfect for breakfast or lunch, often served with yogurt or chutney.
