Parathas with Herbs and bread crumbs

I have quite a few Paratha recipes on my blog e.g. garlic and coriander paratha, the spicy paratha with tomatoes, onions and garlic.  These parathas are also very similar.  The only difference is that I used a combination of chappati flour and bread crumbs.  These parathas came out soft and fluffy.

Ingredients for 10-12 parathas:

1 cup wheat flour (often called Atta or chappati flour)
1 cup bread crumbs.  Recipe for bread crumbs is here
1 small piece of  grated ginger
2 cloves of minced garlic
Small bunch of finely cut coriander
1 teaspoon salt
½ teaspoon turmeric
1 teaspoon mixture of coriander and cumin powder (dhanna jiru)
2 tablespoons oil to add to the dough
2 tablespoons yoghurt to add to the dough
½ cup flour for dusting the parathas when rolling them.
2 cups oil for frying (I use sunflower oil)

Method:

1.  Sieve the flour and bread crumbs.  Add in the salt, turmeric, coriander, sunflower oil and yoghurt  and mix well.

2. Using some warm water, mix the dough until you get it soft and pliable like playdough. Cover the dough and allow it  to rest for 30 minutes. The dough became so lovely and soft with a fragrance of all the spices - almost as though I was making dhebras.  I must try making some dhebras with bread crumbs soon.

3.  Divide the dough into 10 -12 small balls.

4.  Like my other paratha recipes roll out one paratha and brush some oil on one side and sprinkle some flour on top of the oil.

5.  Divide this into half:

6. And into Quarter:

7. Roll it out again.  Dont worry about the shape.

 8.  Cook the paratha first in one frying pan with no oil and then transfer it to a second non stick frying pan and brush some oil to both sides of the paratha. If you do not have two frying pans, you can dry cook them all first.

9. Remove once they get a bit dark like below and serve them hot with any curry.

10.  We served them with plain Khichedi, Kadhi and potato curry. Chalo jamwa.

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Cheese and Oregano Parathas

I love experimenting with herbs and spices to making all the Indian breads a bit more exciting.  I tried making these parathas by adding cheese and oregano and the results were amazing. 

Ingredients for 8 -10 porathas:

2 cups of plain chappati flour (or strong wheat flour)

1 tsp salt

2 heaped spoonfuls butter

pinch of turmeric

1 tsp crushed garlic

1 tbsp dried oregano

I cup grated cheddar cheese

1 cup sunflower oil  for layering the poratha and frying them

Method:

1. Sieve the flour into a mixing bowl.

2. Add the salt, turmeric, garlic, butter, 1 tablespoon oil and organo to the flour.

3. Gently pour warm water to the mixture to form a nice pliable dough.

4. Cover the dough for 30 minutes.

5. Divide the dough into small balls - slightly bigger than golf ball size.

6. Sprinkle some flour on a worktop and roll out one poratha as shown below:

7.  Sprinkle cheese on the rolled out paratha and fold the poratha in half as shown below:

 8. And again in quarter as shown below:

9. Sprinkle some flour into this triangle and roll it out again.

10. Fry this poratha gently in a frying pan using a minimum amount of oil. Making the poratha this way, makes it crispy and fluffy when lightly fried. 

11.  Sprinkle some more cheese on the parathas and serve with any curry or pickle.

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Spicy Parathas with tomato, onion, garlic, ginger & coriander

Recently, I have noticed so many breads, biscuits, tortillas etc. all being sold on the market with various flavours. In fact everything seems to be flavoured starting from milk, bread, crisps etc. The flovoured tortilla  got me to thinking whether I should flavour the humble chappati  we eat nearly every day.  Now how does garlic flavoured chappatis sound to you?    In fact – I discussed quite a few flavours with my family but they all felt that the simple chappati should remain without flavours BUT they did not mind me experimenting with parathas!! And this is how my Spicy tomato, onion, garlic, ginger, green chillies paratha got created.  I did not want to use any artificial flavours to my parathas so I made them using natural ingredients.  This dish is also perfect to make when entertaining as you can par cook the parathas and fry them to serve hot to your guests.  I made these as an experiment for a friend of mine who was looking for quick and easy recipes to use for a "Come Dine With Me" event he was hosting.  Some of you may have seen "Come Dine with me" on  the television where 4 people host each other and cook dishes to impress each other and give marks for the food.   These parathas were a hit with my family and his guests too.  We also made a slightly different variety of parathas using green chutney and  I will post that recipe soon.