Paratha

Parathas are an indispensable part of the menu of authentic Punjabi breakfast dishes! But do not be fooled into believing that the quick and yummy paratha originated in Punjab. It is known by different names throughout the subcontinent, but name notwithstanding. Parathas can be eaten plain or stuffed, and can be combined with anything stuffing. Common favorites are cheese, paneer, potato and cauliflower.

If you’re considering paratha for breakfast, spice it up with all possible combinations: achaar(pickle), dahi (curd), makkhan (butter). Take the game a notch higher every time until you have the perfect accompaniments to go with parathas! Packing this for lunch? Make sure you carry it in an insulated lunchbox or storage container.

Health Benefits

The paratha is a very rich source of energy, especially when made using whole wheat grain. 100g of plain paratha contains 45g carbohydrates, which include 9g dietary fibres, 13g fat, 6g protein, and the rich constituents of Sodium, Iron, Phosphorous, vitamin E, and vitamins B1-B3.  A fun fact: it also contains 33.5g of water!

Ingredients

cup whole wheat flour(atta): 1

besan: 1 cup

salt: 1 tsp

cumin seeds: 1 tsp

red chilli flakes: 1 tsp

tsp asafetida (hing): 1/8

ginger: 2 tsp

cup mint, finely chopped: 1/4

vegetable oil: 6 tbsp

cup lukewarm milk: 1/4

cup lukewarm water: 1/2

salt to taste

How To Make Paratha

1. Mix flour and besan in a large bowl.
2. Add salt, cumin seeds, salt, chilli flakes, hing, ginger, mint and 1 tsp of oil.
3. Crumble well with your hands.
4. Add milk and crumble again, then knead with water as required.
5. Cover the dough with a moist cloth and let sit for15 minutes.
6. Divide the dough into 8 equal parts and make balls.
7. Roll each ball flat on a floured surface with a rolling pin.
8. Heat the tawa over a moderate heat.
9. Heat the paratha on the tawa until it puffs up.
10. Apply ½ tsp of oil to both sides, flip with a spatula and lightly press so that it cooks well and puffs.
11. Heat until golden brown in colour.
12. Repeat with the remaining dough.

Trivia

The word “Paratha” is a fusion of ‘parat’ and ‘aata’, which means layers of cooked dough. Written records of paratha go back to the 12^th century Sanskrit encyclopaedia “Manasollasa”. A paratha is also called parontha, parantha, paronthey, porota, and farata(in Sri Lanka).

The paratha is India’s answer to unleavened dough and it is also an evening snack to go with tea.

Rushed to pack achild’s breakfast for school or running late to leave for work? Whip up a traditional paratha and pack it in a Vaya Tiffin, you can rest assured that your parathas will remain warm, soft, and fresh!