I've always loved parathas and when Rujuta Diwekar wrote how I could gorge on them on a daily basis for breakfast, I began to like her just a tad bit more.
Here's a great fulfilling recipe with potatoes and vegetables and the iron-rich beetroot and travels really well. When I'm carrying this one along with me in my tiffin or on a flight, I also pack in a small butter chiplet (or two) to gently (or generously) slather across.
This recipe was first featured in Ahmedabad Mirror for their Travel Edition Special
The Recipe
6-7 parathas
Ingredients
½ cup whole wheat flour
½ tbsp vegetable oil / ghee
Water for binding
½ cup shredded beetroot
¼ cup shredded carrots
1 small potato, boiled, peeled and mashed
Handful chopped coriander
½ tbsp ginger-chili paste
1 tsp cumin seeds
½ tsp dhanajeeru
¼ tsp turmeric powder
½ tsp garam masala or Kitchen King masala
¾ tsp salt
Pinch of sugar (optional)
Chaat masala for topping
Ghee / oil for cooking
Butter packets for traveling
½ tbsp vegetable oil / ghee
Water for binding
½ cup shredded beetroot
¼ cup shredded carrots
1 small potato, boiled, peeled and mashed
Handful chopped coriander
½ tbsp ginger-chili paste
1 tsp cumin seeds
½ tsp dhanajeeru
¼ tsp turmeric powder
½ tsp garam masala or Kitchen King masala
¾ tsp salt
Pinch of sugar (optional)
Chaat masala for topping
Ghee / oil for cooking
Butter packets for traveling
Instructions
In a flat large bowl stir together the flour, masalas, salt and sugar
Then add the chili-ginger paste, ghee/oil, mashed potato, grated vegetables and coriander and make a coarse mixture using your finger tips
Then slowly add a little water to combine the dough
Make equal sized 6-7 balls and roll out round parathas
Cook each paratha in ghee
As soon as they are cooked on both sides, generously sprinkle chaat masala over them
After they cool slightly, roll them in butter paper to keep them soft
Pack along small 10 g butter chiplets to spread across the parathas before eating
Don’t forget to pack a small wooden knife / spoon
Then add the chili-ginger paste, ghee/oil, mashed potato, grated vegetables and coriander and make a coarse mixture using your finger tips
Then slowly add a little water to combine the dough
Make equal sized 6-7 balls and roll out round parathas
Cook each paratha in ghee
As soon as they are cooked on both sides, generously sprinkle chaat masala over them
After they cool slightly, roll them in butter paper to keep them soft
Pack along small 10 g butter chiplets to spread across the parathas before eating
Don’t forget to pack a small wooden knife / spoon
