My mom made them all the time. We’d love to pop into your email inbox every week with inspiring recipes, cookbook news and foodie give-aways. These are flat, wholemeal breads, best made in a heavy, cast-iron frying pan or griddle. Thanks for sharing your expertise :), Like many mixed-culture couples, we’ve spent countless hours comparing and analyzing Indian and American culture. Roll it out until it is about 18cm (7in) in diameter. I knew that if we did a video, it should be for something that is a real basic in Indian cooking. Divide the dough into 10 to 12 portions. Transfer the rolled out paratha to the pan. The variations really are endless. ALL RIGHTS RESERVED ©2020, Inc. Sieve the flour with the salt. We are putting them with Lamb Saag. Something went wrong. Hi Carmen N., you may be able to make them with Besan (chickpea) or Chestnut flour. They were all delicious! Buckwheat flour is actually not a wheat flour but a seed flour so you could also try this if you can tolerate it - good luck experimenting, its often how the best stuff is discovered :), Great easy to follow instructional video, really well presented and importantly also filmed. I’d often make them to share with my roommate and I’d make extras to take for lunch the next day. Delicious! Add the water, a little at a time, and knead into a dough. Simple recipe, easy and quick. Turn the heat up to high and flip the paratha one more time. Give the top of the pleats a small twist to close the pouch. I chose these simple everyday parathas because when you get the technique down, you can get really creative. This is a plain paratha recipe, which you can eat as is or use as a base for your favourite fillings. Substitute 1 cup whole wheat flour and 1 cup all purpose flour for the 2 cups of chapati flour. For the First Roll: On a clean surface, roll out the dough until as thin as possible, sprinkling flour as … Lightly coat one ball with flour. Thank you for tonight's delicious dinner! For more information on our cookies and changing your settings, click here. Hi Catherine. Privacy policy. Dip the disc back into the rice flour and roll out into a 6 inch round. I was cooking the food my mom had raised me with, I was improvising on ingredients, I had an apartment and a job. Excellent recipe! Awesome! :). When I was growing up, parathas were a staple in my household. Servings: 4 people. Serve warm with curries, raitas, chutneys and dals. Cook Time: 20 minutes. Prep Time: 30 minutes. Heat a cast-irongriddle or frying pan over a mediumlow flame. If you see a few reddish brown spots beginning to form, it’s ready. I love your 'How to' series. Get our latest recipes straight to your inbox every week. It made me really feel like a busy career woman. Hope you enjoy these parathas as much as I do and I hope you find our first full video helpful! Keyword: flat bread, paratha. The other day I learned how to make your rice fluffy and not paratha making tips. Knead the dough for 10 minutes and then make a ball. Roll each piece of dough between your palms forming a ball and then press the ball between your palms to flatten, creating a disc shape. i will try to cook it. A recipe for a whole wheat, no yeast flatbread, a fine milled whole wheat flour also known as atta or rotli no lot, for rolling. Put the flour and salt into a bowl. After a minute of cooking, add a little ghee or oil around the edges of the paratha, which should make it puff up. Soon you will have a closed pouch. This time, press onto the paratha with your spatula for about 30 to 40 seconds. The email addresses you've entered will not be stored and will only be used to send this email. thank you. Let cook until you see bubbles forming. Really really an eye-soothing great post. You may need a few extra tablespoons of water if the dough feels tough. Mix in the oil with your fingers until you get a sandy texture. Oops! Slowly add about 175ml (6fl oz) plus 1 tablespoon water, gathering the dough together into a ball as you do so.You should end up with a soft dough. You will see more bubbles forming and you can check to make sure the paratha is ready to flip by lifting a side of the paratha and peeking under. Great recipe, and very easy to follow. Spread a teaspoon of oil over it with the back of a spoon. Fold the round into quarters and then mush back into a disc. You can add chopped greens like spinach or kale (check out this recipe for Kale Quinoa Paratha) to the dough. Use chapati flour, or 'atta', if you can find it at your local Asian shop or larger supermarket. Wow! Parathas are unleavened Indian flat bread that are much thinner than naan and thicker than roti (also known as a rotli or chapati). Roll each portion into 12 to 15cm discs and brush with a bit of the oil. Once the dough has rested, knead the dough for a few seconds. But we're going to do more as we can. Thanks for being so kind in sharing your knowledge and secrets about making paratha. For more information on our cookies and changing your settings, click, Get our latest recipes, competitions and cookbook news straight to your inbox every week, Get our latest recipes straight to your inbox every week, — Justin Gellatly, Matthew Jones, and Louise Gellatly —, wholemeal flour plus 100g (4oz) plain flour, or 225g (8oz) chapati flour. Drizzle 2 tablespoons of oil over the flour and rub it in with your fingertips. Take one disc of dough, make sure to cover the rest so they don’t dry out, and press both sides into the rice flour. I hope you continue to make more videos, these are great! I have just put together a batch using atta flour, fennel seeds, ghee and a dollop of plain yogurt and the dough looks good and is just resting now - can't wait to cook them. Spread about 1½ teaspoons oil on the top of this round. Gather the edges of the round together, forming pleats as you go. When I moved to Washington D.C. after college, I found myself regularly craving parathas. Or best of all, you can stuff them with a spicy mashed potato mixture to make aloo paratha. We’d love to pop into your email inbox every Friday with foodie give-aways, cookbook news and inspiring recipes just like these. When brown patches appear on both sides, the paratha is ready. Flip the paratha over using a spatula. Doing this will prevent the ball from sticking to … Videos are hard because they take a lot of time and planning. Set the dough aside for half an hour. Puja - I love this video and the rice flour trick. Yum, I love cumin parathas too! Make a round patty out of it and then roll it out on a floured surface until you have a 15cm (6in) round.