Friday, June 27, 2014

Onion paratha

This tastefully simple paratha is my kids favorite. The tricky part in this paratha is finely cut onions. One really needs to be expert of cutting to make this.  You can use chopper to chop onions but make sure to include no liquid, then process is easier but believe me, hand chopped one has distinctive taste. Every work done to make this paratha is worth for hot out of the tawa paratha with pickle and yogurt on side.

Category : Vegetarian, healthy fat
Preparation Time : 5 min
Cooking Time: 15-20 min
Skill level :  expert

Ingredients :
1 c Very finely cut, onions
1/4 c very finely chopped cilantro
1 ts red chili powder
1 ts roasted cumin powder
salt as needed

1 c regular whole wheat roti (soft) dough

Mix stuffing ingredients.

Making roti
1. Take a walnut-sized ball of dough
2. Make two disks out of it
3. Roll the two disks into small circles with a rolling pin
4. Now sandwich the two disks with a little ball of filling (a little larger than the size of a walnut)
5. Seal the edges perfectly
6. With the help of a hand or rolling pin, roll it out into a circle
7. On heated griddle lay the roti at medium low temperature
8. After 10 seconds turn it over
9. When its golden-brown turn it over again
10. When its golden-brown both side it's done.
11.Serve warm. You can apply ghee if you like.
12. Repeat the process for all parathas.

*Flipping roti/paratha/thepala too many times makes it hard and chewy. (With practice you will know right timings and right temperatures.
*To make soft roti/paratha/thepalas adjust your heat just right. If its too much you will get burns and spots will quickly turn black and if it's too low it will take longer and will be chewy not soft.
*Applying ghee or butter after roti/paratha/thepla is done makes it softer, in case if you are a beginner.
*Suggestion : Make this paratha crispy to taste even better.
* Mix the stuffing just when you are ready to make paratha, otherwise it will became watery, making hard to make good paratha.