Spicy Indian Bread (Parathas)

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Book Description

The Spice Is Right is a down-to-earth Indian cookbook for the time-squeezed, health-conscious home cook. The book highlights more than simple, healthful versions of traditional Indian dishes as well as Western dishes with an Indian twist.

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The Spice is Right: Easy Indian Cooking for Today

Authors: Monica Bhide

Date: October 2001

ISBN: 1896511171

Publisher: Callawind Publications

Paperback

ORDER/INFO

Spicy Indian Bread (Parathas)
Recipe from: The Spice is Right
by Monica Bhide
Cookbook Heaven at Recipelink.com

Try this bread on its own one evening, with a side of yogurt you have a complete meal.

Makes 12
Prep Time: 35 minutes
Cooking Time : 25 minutes

2 cups / 500 mL whole wheat flour
2 cups / 500 mL all purpose flour
Salt to taste
1 onion, finely chopped
1-inch / 2.5-cm piece peeled ginger, finely grated
1 green chile, finely chopped
3 tablespoons / 45 mL oil
1 1/2 cups / 375 mL (approx) hot water

Sieve the whole wheat flour, all-purpose flour, and salt into a bowl. Stir in the onion, ginger, and green chile. Stir in 1 tablespoon / 15 mL of the oil. Add the water while kneading into a dough. Knead until the dough is smooth, about 10 minutes. Cover the dough with plastic wrap and set aside for 30 minutes.
Divide the dough into 12 portions. Roll each into a ball. On a lightly floured surface, roll each ball into a thin circle about 10 inches / 25 cm in diameter. Brush a little oil over each round.
Heat a medium skillet over medium-high heat. When it is hot, place a round of dough in it and dry roast until brown speaks appear on the underside. Turn the bread. Brush a little oil over the surface and drizzle a little oil around the bread. Cook until both sides are golden brown.
Drain the paratha on paper towels. Repeat with the remaining dough. Serve immediately, or wrap in foil and reheat in a 300 degrees F / 150 C oven until warmed through.

Tips: Make sure you finely chop the onion, or the pieces will break away form the bread. This bread freezes well.

VARIATIONS:
Add dried fenugreek or finely chopped cooked spinach along with the onions.

EACH SERVING PROVIDES:
CALORIES: 260; PROTEIN: 8 G; CARBOHYDRATES: 48 G; FAT: 5G

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