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T INTRODUCTION he humble paratha - the favorite dish of north India - is nutritious and sustaining. Ask any farmer in Punjab; his day doesn't begin before a breakfast of aloo parathas and lassi. Humble this north Indian staple might be, but its versatility is unmatched, allowing it to be served in countless different ways. And that's why this new book of mine - to enchant you with the wonderful world of parathas. My Parathas book covers a range of recipies from traditional to innovative stuffed varieties. For the busy housewife a section on quick parathas using readymade chapattis is included. You will come across all-in-one parathas too where the vegetables and spices are mixed during the kneading process itself. And when I talk about parathas how can I leave out other popular Indian breads like naans, theplas, bhakris, phulka's etc.? The book would have been incomplete without them. You will realize that the best thing about making parathas is that the ingredients will always be available on your kitchen shelf. Variations can be adapted to your imagination or to the availability of ingredients in your kitchen. I usually cook the parathas till they are half done, cool and store them in the refrigerator. When hunger strikes, I just fry them again with a little ghee or oil. The next time you are in a hurry or when your children ask for something different, do not worry, just browse through this book and rustle up your own yummy parathas.
CONTENTS TRADITIONAL PARATHAS Plain Paratha... 9 Naan... 10 Methi Aloo Parathas... 12 Lachha Parathas... 15 Tikkar... 17 Pyaz Tamater Tikkar... 18 Varkey Parathas... 20 Thalipeeth... 22 Bhakhri... 24 Masala Tikadia... 26 Missi Roti... 28 Koki... 30 Thepla... 32 Methi Thepla... 33 Dhoodhi Thepla... 33 Phulkas... 34 Appa (Rice Handbread)... 36 STUFFED PARATHAS Mixed Vegetable Parathas... 39 Gobhi Paneer Palak Parathas... 41 Minty Corn and Vegetable Parathas... 43 Oriental Style Stir-fried Vegetable Parathas...46 Paneer and Vegetable Parathas... 48 Parathas Stuffed with Vegetables and Cheese... 50
Bermi Parathas... 52 Double Decker Parathas... 54 Stuffed Bajre ke Parathe... 58 ALL-IN-ONE PARATHAS Green Pea Parathas... 61 Lazeez Parathas... 63 Saatdhan Parathas... 66 Mushroom and Pea Parathas... 68 Onion Rotis... 70 Bajra Aloo Roti... 72 Kaddu Palak ki Roti... 74 Til Gur ki Roti... 77 Pyaz aur Fudine ki Roti... 79 Savoury Peas Parathas... 81 Paushtic Roti... 83 Mooli Jowar ki Roti... 84 QUICK PARATHAS Mexican Style Parathas... 88 Mooli Dhania Parathas... 90 Lifafa Parathas... 92 Cabbage Parathas... 94 Rajma Cheese Parathas... 96 Nariyal ki Meethi Roti... 98 Coriander Parathas... 100 BASIC RECIPE Chapati (for quick parathas)... 102
Double Decker Parathas Preparation time : 20 minutes. Cooking time : 30 minutes. Makes 7 parathas. For the dough 4 cups whole wheat flour (gehun ka atta) 2 tbsp oil ½ tsp salt For the carrot stuffing 2 cups grated carrots 1 tsp cumin seeds (jeera) 2 green chillies, finely chopped 1 tsp lemon juice 1 tbsp ghee salt to taste
For the green peas stuffing 2 cups boiled and mashed green peas 1 tsp cumin seeds (jeera) 2 green chillies, finely chopped 1 tbsp chopped coriander 1 tbsp ghee salt Other ingredients whole wheat flour (gehun ka atta) for rolling ghee for cooking For the dough 1. Combine the whole wheat flour, oil and salt with enough water and knead into a smooth, soft dough. 2. Keep aside under a wet muslin cloth for 3 minutes. 3. Divide the dough into 21 equal portions and roll each portion into thin rounds of 175 mm. (7 ) diameter using wheat flour for rolling. 4. Cook 7 rounds lightly on a tava (griddle). Keep aside.
For the carrot stuffing 1. Heat the ghee and add the cumin seeds. 2. When they crackle, add the carrots, green chillies, lemon juice and salt and mix well. 3. Cover and cook for 2 minutes. Keep aside. For the green peas stuffing 1. Heat the ghee and add the cumin seeds. 2. When they crackle, add the green chillies, coriander and salt and cook for 1 minute. 3. Add the green peas and cook again. Keep aside. How to proceed 1. Place one uncooked round of dough on a flat surface, spread 1 tbsp of the carrot stuffing and cover with a cooked roti. Spread 1 tbsp of the green peas stuffing, put another uncooked round of dough roti on the top and press firmly to seal the edges. 2. Cook the double decker parathas on a tava (griddle) on both sides with a little ghee. Cut into wedges and serve hot.
Double Decker Parathas
Kaddu Palak ki Roti Preparation time : 10 minutes. Cooking time : 15 minutes. Makes 4 rotis. 1 cup peeled and grated red pumpkin (kaddu) 1 cup chopped spinach (palak) 1 cup whole wheat flour (gehun ka atta) 1 tsp chilli powder ½ chopped green chilli ¼ tsp turmeric powder (haldi) 1 tbsp oil salt to taste Other ingredients whole wheat flour (gehun ka atta) for rolling oil for cooking 1. Heat the oil, add the spinach and sauté for 2 minutes. Remove from the fire.
2. Mix all the ingredients including the cooked spinach and make a soft dough using enough water. Knead well. 3. Divide the dough into 4 equal portions. 4. Roll out each portion into a circle of 175 mm. (7") diameter using wheat flour for rolling. 5. Heat a tava (griddle) and cook each roti on both sides, until golden brown using a little oil. Serve hot.
Kaddu Palak ki Roti
Mooli Jowar ki Roti The paratha - so humble and yet so versatile. Cook it as a meal by itself or to complement a meal. This latest book from the Tarla Dalal stable covers a range of recipes from traditional to innovative stuffed varieties. For the busy housewife a section on quick parathas using readymade chapattis is included. You will come across all-in-one parathas too where the vegetables and spices are mixed during the kneading process itself. All-time favourites like the naans, theplas, bhakris, phulkas find their place here, making this book the last word on Indian breads. The next time you are in a hurry or when your children ask for something different, do not worry, just browse through this book and rustle up your own yummy parathas. Padma Shri awardee, Mrs Tarla Dalal is India's best selling author in any field, with over 3 million cookbooks sold to date. She is the first to launch a bi-monthly food magazine, Cooking & More, which is the best selling cookery magazine in India, under her own name. ISBN 978-818646991-0