Monday, April 23, 2012

Spring Onion Paratha- Indian flat bread with Spring Onion

Some cooking say cooking comes naturally to them. I say I never paid attention to cooking before I got married (and I still sometimes don’t ;) )
They say cooking is stress buster to them, I nod my head in agreement an realize if it is daily “job” its stress increasing for me. BUT the most fun I get is from creating my own version of dishes – new dishes. Now that is stress busters for me.
They say tradition recipes are the best and I say the best dishes are those made and served  with love.

Speaking of new dishes my mind always wanders into creating some new recipes, the only thing that complies me to do it is I easily get bored cooking same thing every day. So when I bought Spring onions this time in the back ground of my mind new ideas started growing and and the first idea that came to my mind is why not make Paratha (India style flat bread) out of it ?

Here is how to make Spring Onion Paratha.
Cooking time approximately: 10 mins
Preparation time: 15 mins
1 bunch of spring onions , washed and cut approximately  2 -3 cups
1 medium tomoto
2 green chillies ( optional)
2-3 garlic cloves
Salt to taste
For dough
2 tsp oil (any cooking oli will do)
2 cup whole wheat flour
Oil for cooking
Fine sugar 1 tsp (if you like some sweet salt in your paratha, I don’t recommend it but I know some people like it with a hint of sweet taste in their parathas)
Step by step Method:
Wash , roughly cut spring onions  and blend it to puree with chillies, tomato, garlic cloves  and salt added to it.  Do not add any water to it.

The juices of spring onion and tomato will be enough to blend it to fine puree. If you like sweet taste to it add sugar while making puree. It will reduce in volume and you will have thick puree once done. 

In a mixing bowl  or whatever you normally use for mixing dough, take 2 cups of whole wheat flour and add the spring onion puree to it, you will not need to add extra water to it.
First mix it will with the flour well and see if it is too firm. We need a soft dough with not too soft ,not  so firm consistency, like we usually do for chapatis or other paratha. If needed add little water to reach to desired softness of dough.
The puree to flour proportion goes 1:2. So if you  make 1 cup puree, take 2 cups of flour to start with. If by any chance if it is too soft or lumpy , add extra flour to make the perfect dough. When almost done mix  2 tablespoon oil to dough and knead well. Keep it on side for about 10 mins. 

Make round balls out of dough and roll out in round to thickness about 1/8 inches or even less.  Little thickness of rolled our paratha will give it a chance to get puffy when cooking, too thick paratha will end up being not cooked well in the middle. Keep this in mind if this is your first attempt with parathas  : )
On a non stick flat pan heat the pan on medium flame , let the pan get bit hot before you put on the rolled out paratha on it. 

Cook on one side until it is slightly cooked and then flip the side.

Brush oil on the half cooked side and then flip to other side 

Brush oil on other side too and then turn the side again. The first side will be almost cooked and yo u might see paratha cooking to form sme bubbles in it. 
Gently press on paratha and give it a chance to puff fully, if it will not it is fine too!
Cook on medium to low heat until you see golden brown spots on bath side. 
I served it with Tomato curry. I some times add sev to this curry and call it Sev Tameta nu shaak ( recipe here). It goes will without Sev too with this paratha… Spring onion/ green onion/ scallion paratha with Tangy tomato curry makes a warm wonderful evening meal…specially on the raining day it is priceless to have such comforting warm food ready to gulp on :D

Other recipes your might like:
Tomato Paratha - Tried , tested and loved by many



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