Read 1,000 Indian Recipes Online
Authors: Neelam Batra
1,000 Indian Recipes (301 page)
1 teaspoon ground dried fenugreek leaves
1
⁄
2
teaspoon ground cumin
1
⁄
2
teaspoon garam masala
3
⁄
4
teaspoon salt, or to taste
Boil the potatoes in lightly salted water to cover until tender, about 20 minutes. Then peel and grate or mash them in a medium bowl. Mix all the ingredients together. Use in
Basic Stuffed Griddle-Fried Breads
.
Cauliflower Parantha Stuffing
Gobhi kae Paranthae
Makes enough for 10 to 12 breads
5 quarter-size slices peeled fresh ginger
1 to 3 fresh green chile peppers, such as serrano, stemmed
1
⁄
2
cup coarsely chopped fresh cilantro, including soft stems
1 small cauliflower (about
3
⁄
4
pound), cut into florets
1 tablespoon ground coriander
2 teaspoons ground pomegranate seeds
1
⁄
2
teaspoon ground cumin
1
⁄
2
teaspoon coarsely ground ajwain seeds
1
⁄
2
teaspoon salt, or to taste
In a food processor, process together the ginger, green chile peppers, cilantro, and cauliflower until minced. Transfer to a bowl and mix in the spices, but not the salt. Add the salt only to the individual paranthas as you roll them. (Mixing the salt will cause the cauliflower to release its juices and make it harder to use.) Use in
Basic Stuffed Griddle-Fried Breads
.
Daikon Radish Parantha Stuffing
Mooli kae Paranthae
Makes enough 10 to 12 breads
1
1
⁄
2
pounds white daikon radishes
1 teaspoon salt, or to taste
1 to 3 fresh green chile peppers, such as serrano, minced with seeds
1 tablespoon peeled minced fresh ginger
1
⁄
4
cup finely chopped fresh cilantro, including soft stems
1
⁄
2
teaspoon coarsely ground ajwain seeds
In a food processor, grate or mince the radishes. Transfer to a bowl, mix in the salt and leave the radishes to sweat, about 30 minutes. Then squeeze out as much water as you can. (This removes much of the strong and bitter juice from the daikons, making them much sweeter. If you wish, use these juices to make the dough for paranthas.) Add the remaining ingredients and mix well. Use in
Basic Stuffed Griddle-Fried Breads
.
Paneer Cheese Parantha Stuffing
Paneer kae Paranthae
Makes enough for 10 to 12 breads
8 ounces (1 recipe)
Paneer Cheese
(or store-bought), crumbled
1
⁄
4
cup grated Monterey Jack or mild cheddar cheese
3 quarter-size slices peeled fresh ginger
1 large clove fresh garlic, peeled
1 to 2 fresh green chile peppers, such as serrano, stemmed
1
⁄
2
cup finely chopped fresh cilantro, with soft stems
1 tablespoon ground coriander
1
⁄
2
teaspoon garam masala
1
⁄
4
teaspoon salt, or to taste
Prepare the paneer, then crumble and place in a food processor along with the cheese, ginger, garlic, green chile peppers, and cilantro and process until minced. Add the coriander, garam masala, and salt and pulse a few times to mix. Use in
Basic Stuffed Griddle-Fried Breads
.
Ground Lamb Parantha Stuffing
Keemae kae Paranthae
Makes enough for 10 to 12 breads
1 pound ground lamb, chicken, or turkey
1 small onion, coarsely chopped
4 quarter-size slices peeled fresh ginger
1 large clove fresh garlic, peeled
1 fresh green chile pepper, such as serrano, stemmed
A few fresh mint leaves
1 teaspoon garam masala
1
⁄
2
teaspoon salt, or to taste
Cook the lamb (or poultry) over medium heat until golden, 5 to 7 minutes. Let cool and transfer to a food processor. Add the remaining ingredients and process until minced. If the stuffing seems too moist from the onion, mix in up to 2 tablespoons chickpea or whole-wheat flour. Use in
Basic Stuffed Griddle-Fried Breads
.
Variation:
Any leftover grilled meat or chicken can be minced in a food processor and used as stuffing.
Sweet Jaggery-Stuffed Paranthas
Gur Bharae Paranthae
Makes 4 breads
These
paranthas
are rich, delicious, and comforting. Serve them for a leisurely breakfast or brunch with a cup of hot tea or coffee, to allow for proper digestion.
As the
paranthas
cook, the jaggery and the butter encased inside melt into a thick syrup and occasionally, if the seal is not firm enough, a bit of the syrup may escape and caramelize on the
parantha
. Be careful when you eat them—the syrup inside is very hot. Use a knife to break open the
parantha
, then cool it to the temperature you can tolerate. Take a bite-size piece of the
parantha
and dip it into the oozing syrup.
You can substitute an equal amount of Indian brown sugar (
shakkar
) or regular brown sugar in place of the grated jaggery (found in Indian markets). The
parantha
made with
shakkar
will be similar to the jaggery stuffed one, but the brown sugar one will be a lot more syrupy.
1 pound (1 recipe)
Basic Whole-Wheat Dough
1 cup grated jaggery (gur)
2 tablespoons unsalted butter, at room temperature
1 cup stone-ground durum whole-wheat flour in a medium bowl or a pie dish, for dusting
2 tablespoons melted ghee
1.
With lightly oiled clean hands, divide the dough equally into 8 portions, 4 of them slightly larger than the others. Cover with foil to prevent drying. On a clean work surface, working with 1 large and 1 small portion at a time, roll the larger portion with a rolling pin into a 6- to 7-inch circle, and the smaller one into a 4- to 5-inch circle.
2.
Place about
1
⁄
4
cup jaggery in the center of the larger circle and dot with about 1 teaspoon butter. Then, place the smaller circle on top and press lightly on the edges to seal in the filling. About a
3
⁄
4
-inch rim of the larger circle will remain exposed all around. Fold this exposed portion over the smaller circle, pressing firmly to seal as you go around, until the edges of the smaller circle are completely covered. You now have one thick parantha.
3.
Dust lightly with dry flour, then with a rolling pin, roll lightly to make a
1
⁄
4
-inch-thick, 7- to 8-inch circle.
4.
Heat the tava or griddle over medium-high heat until a sprinkling of the flour immediately turns dark brown. Wipe off the flour and proceed. Place the rolled parantha on the hot tava, larger side down. Turn over when the bottom is slightly cooked and dotted with tiny golden spots, about 1 minute. When the other side is covered with larger brown dots, turn it over and brush lightly with the ghee. Flip it over again and fry the oiled side about 30 seconds. Similarly baste and fry the other side another 30 seconds. There should be a total of 4 turns. Remove from the griddle, place about
1
⁄
2
teaspoon butter on top, and serve.