• Carrot filling
  • 2 small carrots
  • 1 tsp fresh lime juice
  • Quarter tsp chilli powder
  • Salt to taste
  • Radish filling
  • 4 small radishes
  • Quarter inch ginger
  • 1 green chilli
  • 4 sprigs fresh coriander, chopped
  • Salt to taste
  • Parathas
  • 250 gm strong wholemeal or chapatti flour
  • 4 tbsp Greek yogurt
  • Hot water, as needed
  • 1 tsp salt
  • 4 tbsp oil

Cooking Instructions

Heat the yogurt in a microwave for 30 seconds until warm. This helps break the four down. You can do this on the cooker also or just use room temperature yogurt.

Traditionally, only water is used for kneading but my ageing chapatti flour could use the softening.

In a medium mixing bowl, add the flour and salt. Mix in the yogurt half at a time. Go in with your finger and mix well until the flour resembles biscuit crumbs.

You want to keep breaking it down like this when you add the rest of the yogurt.

Then add tiny bits of hot water, punching the dough with your knuckles on every side until you get a smooth dough that doesn’t stick to your fingers.

If it sticks to your fingers, you’ve added too much water so just chuck in a bit more flour.

This part wasn’t problematic. Now keep kneading or punching the dough backwards and forwards for at least two minutes. The more you beat it, the softer it’ll be later.

Next, cover with a moist cloth (damp kitchen towel in my instance) and keep aside. Next, make the stuffing.

Grate the carrot and mix with the stuffing ingredients. Then cover and microwave or sautà for two minutes.

Repeat the process in another bowl with the radish and ginger mix ingredients.

Finally, uncover the dough mix and in your palms shape it into a thick sausage and break into four equal parts.

Sprinkle a flat chopping board with extra flour, then roll the dough lump into a ball, flatten and use a rolling pin to create a disc the size of a small tea saucer.

Spoon two teaspoons of the carrot mix into the centre and bring the ends together like a parcel to seal it.

Then dip the parcel in the flour, flatten and roll out into a even half centimetre round shape. Don’t worry if the filling starts oozing out. This is the way it’s meant to be.

Now, put a flat tawa or frying pan to heat over a medium flame with the tablespoon of oil.

When the oil is sizzling, place the rolled out bread on top and fry for two minutes on either side until dark brown sport appear. If the oil dries up, just add a tiny extra bit to the sides of the paratha.

While it’s cooking, get cracking with the next dough ball and repeat until you have four, devilishly soft, moreishly tasty parathas. Serve hot off the tawa with a large dollop of plain yogurt and some pickle.

31 Aug 2013     1412 views     Vegetarian       Roti/Naan > Parathas

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