Parantha

Parantha (Paratha / Parota) is a popular food item that can be eaten at breakfast / lunch / dinner. Paranthas are basically of two main types: 1) Stuffed Paranthas and 2) Plain Paranthas.
Each State of India have some special way of preparing these paranthas, the basic methodology remaining the same (The difference is only in the way each stuffing is prepared and in the rolling process).

Paranthas are mostly a North Indian speciality incluidng some mouth watering paranthas from Gujarat and Rajasthan as well. Rice being the staple food for Eastern India (Bengalis), paranthas have become a delicacy which are prepared on special occasions like festivals / rituals etc.

Non-stuffed paranthas are usually made from wheat flour / chappati flour (flour made from whole wheat) and normally layered. The dough is rolled out and brushed with ghee, folded and brushed with ghee again and folded several times to get the requisite shape (triangular / square / spiral). The final rolled out dough is palced on a hot tawa / griddle. As the parantha is cooked, the steam puffs up separating the layers. (This technique is used in making puff pastry patties, known as flakiness).

Here is the recipe for Plain Parantha (Triangular shaped)

Ingredients:

• 1 ½ cups wheat flour (atta)
• 1 cup plain flour (maida)
• 1 ½ cups water (as required)
• 1 tbsp white oil (for dough)
• 1 tsp salt (to taste)
• 1 cup wheat flour (for dusting to roll out dough)
• white oil, for frying

Preparing the dough:

1. Take a flat bottomed utensil and sift wheat flour & plain flour. Add a little salt. Mix well.
2. Add white oil. Slowly add water, mixing after each addition.
3. Knead the flour thoroughly to form a smooth dough. Add 2-3 drops of oil if required (Stop adding water or else dough will become wet & sticky).
4. Cover the dough with a damp kitchen towel. Allow to rest for 1 hour.

Rolling out the dough:

1. To make triangular-shaped paranthas, divide the dough into small round balls (the balls will be slightly thicker than balls made for ordinary chapati / roti).
2. Take a rolling broad and dust the board with a little flour.
3. With a rolling pin, roll out one of the small ball to form a circular shaped parantha (similar to rolling out a chapati / roti).
4. Fold in half to from a crescent shape.
5. Dust the parantha with wheat flour and again fold to form a triangle shape. Press the corner with fingers and seal the edges well.
6. Roll the triangular shaped dough into a large, flat triangular shaped parantha.
7. Roll out evenly with the edges slightly thinner to ensure uniform cooking.

Method of cooking the rolled out dough:

1. Preheat a tawa / griddle over medium heat (Don’t place the parantha on a cold tawa, or else it will stick).
2. Place the triangular rolled out dough on tawa.
3. When the color changes on the top, flip to the other side.
4. Apply 1 tsp of white oil, coat the paratntha and flip over.
5. Repeat the process of brushing the parantha with oil on the other side.
6. Keep flipping it over till both sides are evenly browned and spots appear on the parantha (Do not fry too much or the parantha will blackened patches).
7. Serve hot with curries and pickles. (To keep the final paranthas warm, place them in a towel lined casserole and fold over the sides of the towel).