Ghar Ka Khana: Mastering the Humble Paratha!
Namaste Doston! Kem cho? Sasriakal!
Chef Curry Do’pyaza here, back in your kitchens with another recipe that’s close to my heart, and I bet, close to yours too! Today, we’re diving into the wonderfully simple, yet endlessly satisfying, world of the Plain Paratha.
This isn’t just food, my friends. It’s a feeling. It’s the warm, comforting embrace of home. It’s the taste of childhood memories, of grandmothers bustling in the kitchen, and the joyous laughter shared around the dinner table.
A Paratha for Every Occasion
The paratha is a versatile dish enjoyed throughout the year. It’s a staple during festive occasions like Diwali, Holi, and even Eid. It’s the perfect breakfast to fuel your day, a quick lunch when you’re short on time, or a comforting dinner after a long day at work. During the cooler months, especially around Lohri and Makar Sankranti, nothing beats a hot paratha slathered with ghee.
A Slice of History
The paratha boasts a rich history, believed to have originated in the Punjab region of India and Pakistan. Its name is derived from the Sanskrit words “para” and “atta,” meaning layers of cooked dough. For centuries, it has been a beloved staple, passed down through generations, evolving with regional variations and personal touches.
Let’s Get Cooking!
Here’s what you’ll need to whip up some delicious plain parathas:
- Preparation Time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: 35 minutes
Ingredients:
- 2 cups Atta (Whole Wheat Flour)
- 1 tsp Namak (Salt)
- 1 tbsp Tel (Vegetable Oil)
- ¾ cup Pani (Water), or as needed
- Ghee (Clarified Butter), for cooking
Instructions:
- Make the Dough: In a big bowl, take the atta and salt. Mix them well. Add the oil. Slowly add the water, little by little, and knead the ingredients into a soft, pliable dough. The dough should be smooth and elastic, not too sticky.
- Rest the Dough: Cover the dough with a damp cloth and let it rest for at least 15 minutes. This allows the gluten to relax, resulting in softer parathas.
- Divide and Roll: Divide the dough into equal-sized balls. Roll each ball into a smooth round.
- Roll it Out: On a lightly floured surface, gently roll out each ball into a thin circle, about 6-7 inches in diameter. Don’t press too hard, or the paratha might tear.
- Cook it Up: Heat a tava (griddle) or a flat pan over medium heat. Place the rolled-out paratha on the hot tava.
- Flip and Cook: Cook for about 30 seconds until small bubbles start to appear on the surface. Flip the paratha and cook the other side for another 30 seconds.
- Ghee Time: Apply a generous amount of ghee on both sides of the paratha. Cook, pressing gently with a spatula, until both sides are golden brown and crispy.
- Serve Hot: Remove the paratha from the tava and serve hot with your favorite accompaniments.
Chef Curry’s Top Tips:
- Soft Dough is Key: A soft, well-rested dough is crucial for soft parathas.
- Don’t Overcook: Avoid overcooking the parathas, as they can become hard and chewy.
- Ghee is Your Friend: Don’t be shy with the ghee! It adds flavor and helps the parathas become crispy.
- Rolling Technique: Roll the paratha evenly to ensure it cooks uniformly.
Paratha, Your Way!
- Gas Stove: Follow the steps above for the traditional method.
- Induction Stove: Use the same method as a gas stove, adjusting the heat settings as needed.
- Oven: You can bake the parathas in a preheated oven at 350°F (175°C) for about 10-12 minutes, flipping halfway through.
- Air Fryer: Place the rolled-out paratha in the air fryer basket and cook at 350°F (175°C) for 5-7 minutes, flipping halfway through.
- Slow Cooker/Crockpot: This method is not recommended for plain parathas.
- Microwave: This method is not recommended for plain parathas.
Nutritional Information (Approximate, per Paratha):
- Calories: 200-250
- Protein: 5-7g
- Carbohydrates: 30-35g
- Fat: 8-12g
Serving Suggestions:
- Dahi (Yogurt): A classic pairing!
- Achar (Pickle): Adds a tangy and spicy kick.
- Chutney: Mint, coriander, or tamarind chutney are all excellent choices.
- Sabzi (Vegetable Curry): Aloo gobi, matar paneer, or any dry vegetable dish.
- Dal (Lentil Soup): A hearty and satisfying meal.
- Butter/Ghee: Melted butter or ghee on top enhances the flavor and richness.
- Tea/Coffee: A perfect accompaniment to a warm paratha.
Time to Get Cooking!
So there you have it, folks! A simple, yet delicious recipe for plain paratha that’s sure to become a family favorite. Try this recipe at home and share the joy with your friends and family. Let me know how it turns out in the comments below!
Happy Cooking!
Chef Curry Do’pyaza, signing off!