Friday, May 31, 2013

Parathas: Assorted Stuffed Griddle Breads

As mentioned in my post on Aloo Parathas, there are innumerable kinds
of home made breads in India.
Rotis,Parathas,Pooris,Lolis and the list goes on.

Parathas are made with different kinds of flours, stuffings, spices.
They are normally eaten with a side of pickle/yougurt/lassi (yogurt drink).
They are very good to carry for a picnic or dry lunch.

To continue my post on assorted breads, i would like to write about the
different fillings used commonly to stuff griddle breads beside potatoes.

For the dough, the seasonings and the method of preparation follow
the recipe of Aloo Parathas.
You can add a little finely chopped onion to the stuffing if preferred.

To use a cauliflower filling, grate cauliflower and squeeze tightly in a
cheesecloth to remove the excess water. Add salt, jeera powder (ground cumin),
chopped green chillies, chopped cilantro and some amchur (dried mango powder)
and mix well. You can grate the cauliflower using a chopper.

Similarly you can use white radish.Grate, squeeze excess water, add seasonings
and use.

For paneer filling, grate paneer, add seasonings and use.

For moon dal (yellow moong split beans),soak 1 cup dal in 2 cups water
for about 4 hours. Add 1 tsp haldi (turmeric) to 2 cups boiling water and
then add the dal.Boil for about 7/8 minutes,till tender but not mushy.
Strain and make sure that all water has been drained before adding the seasonings.

For a spinach paratha or a methi(fenugreek leaves) paratha the chopped spinach
or the salt treated methi (refer to my post on fenugreek masala where i mention
how to remove the bitterness from the leaves) ,is added to the flour while kneading
the dough.

These are all savoury fillings.
You can make a sweet filling by using just grated jaggery.
That is best had in winter months along with roasted papad.

There are various combinations you can make using your favourite recipes.


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