Punjabi food is full of rustic flavor, which starts at breakfast. Even though we count calories in our day to day life, when it comes to paranthas, no one cares as long as it is cooked the right way.
Paranthas are a treat for the weekend and especially during winters, as they are fun to make. Paranthas, which are similar to rotis, are often stuffed with vegetables, such as potatoes or cauliflower.
These paranthas are made with fenugreek (remember the Aloo Methi?), so the stuffing is a bit lighter and easier to digest…if you’re still counting calories. I end up rolling my paranthas in triangles. It ends up being easier to fold and roll out that way, but if a circular shape is your preference, then you can still do that! As it turns out, shape doesn’t change the taste!
- 1 bunch fenugreek, or methi, stems
- 1 medium onion
- 2 large green chilies
- 3 cups wheat flour
- 1 cup besan (corn flour)
- 1 tbs oil
- 3 tsp dry coriander
- 1 tsp red chili
- 3 tsp salt
- 1 tsp ajwain
- 1 cup water (to make the dough)
- 1 tsp achaar, or pickle, masala (optional)
- Clarified butter (ghee) to cook the paranthas
- In a large mixing bowl, add in all the dry ingredients and the water.
- Knead it to a soft dough. Divide the dough in small portions and roll them roughly a little bigger than golf balls.
- Roll the dough ball in the flour and roll it into a roti.
- Add clarified butter and make some folds, they can be triangle or a square – any shape of your choice. (Try to avoid too much flour as it will burn.)
- Heat the non-stick tava and place the rolled-out parantha on it.
- On seeing the bubble, turn the side and cook the other side.
- Apply ghee and cook both sides till golden brown.
Serve hot with any kind of butter or plain yogurt.
Serves: 6 people (2 paranthas each)