Paratha is a staple Indian flat bread with a flaky texture. It originates from the northwestern Indian province of Punjab. Here, many types of bread are eaten at all times of the day. Paratha can be eaten plain or can be stuffed with various fillings, from meat to vegetables or lentils. They are often eaten for breakfast with spicy pickles and fresh yogurt. The stuffing can be simple like this street food version or much more elaborate for feast days and banquets, such as spiced lamb and pomegranate seeds. Ingredients
– Makes 8.
– For the dough.
– 1 cup whole wheat flour.
– 1 cup all-purpose flour.
– 2 tsp salt.
– For the filling.
– 1 daikon (Japanese radish), about 6in (15cm) long, grated.
– 1 tbsp cumin seeds.
– 1 tbsp coriander seeds.
– 4 scallions (green onions), thinly sliced.
– 2in (5cm) piece of fresh ginger, grated.
– 2 fresh green jalapeño or serrano chilies, seeded and finely chopped.
– ½ bunch of fresh cilantro, coarsely chopped.
– salt and freshly ground black pepper.
– 4 tbsp (½ stick) unsalted butter, melted, for cooking.
Step 1: To make the dough, sift the two flours and salt into a large bowl. Make a well in the center, and slowly mix in 1 cup cold water to form a dough. Turn onto a lightly floured work surface. Knead well for 10 minutes. Return the dough to the bowl and cover with a damp cloth. Let sit for 45 minutes. Meanwhile, prepare the filling. Place the daikon on a clean towel, and squeeze all the liquid out until it is very dry. Toast the cumin and coriander seeds in a small dry frying pan over medium heat for 2 minutes or until fragrant. Crush the seeds using a pestle and mortar, or a spice grinder. Mix all the filling ingredients together, and season well with salt and pepper. Once the dough has rested, divide into 8 equal-sized balls. Knead each one again for a couple of minutes. Roll each dough ball into a disc about 31⁄2in (8cm) in diameter. Place a spoonful of filling in the center of each disc. Fold the edges into the center to cover the filling completely, then give the gathered edges a slight twist to seal the bundle shut. Turn over so the sealed side is facing down. Gently roll until the paratha is about twice its original width. Heat a heavy frying pan over medium-high heat. Slap a paratha into the pan and cook for 30 seconds. Turn over and cook for another 30 seconds. Brush with melted butter and turn again. Press down with a spatula, brush with more melted butter, then turn again, cooking for 30 seconds each time. Turn a couple of times more, leaving for about 10 seconds each time before turning again. Cook for 3 minutes total, until golden brown with a few dark spots. Cut into wedges and serve.