I have been trying to perfect this recipe for some time now.
Growing up, in our family and in even in V’s, chappati, roti, phulka were interchangeable words for the same thing. When I came here, my friend who is from the south of India said that for them there is a difference between roti and chappati. She said, that in the south, chapati is traditionally made using a 3 fold process turning the dough into a triangular shape and then rolled out into a circle. Each layer is well oiled, resulting in thin layers. In my family (and even V’s), this is how we make a plain parantha.
A roti (or what we north indians also call chappati or phulka) are kind of like indian styled tortillas. Roti is a traditional unleavened whole-wheat bread which, depending on the cook, can be as thin as paper or thick as pita. Small portions of the dough are rolled out into discs much like a Mexican tortilla, using a rolling pin. The rolled-out dough is thrown on the preheated dry skillet and cooked on both sides. Sometimes after partially cooking it on the skillet/tawa, it is then put directly on a high flame, which makes it blow up like a balloon. The hot air cooks the chapati rapidly from the inside. In some parts of northern India (e.g. Punjab), this is called a phulka (that which has been inflated). After cooking, the top of the chappati/roti can be slathered with some ghee or butter. Deep fried versions are known as “poori”.
A parantha/paratha is one of the most popular unleavened flat-breads in Indian Cuisine.
Crispy yet soft.
Stuffed or plain. Or maybe just with a little salt in between.
Topped with homemade (white) butter. Or even store bought (yellow) butter.
With some pickle. Or without.
Dipped in yogurt, plain or raita. Or just on its own.
Whatever way you take it, it is always loved.
They are the perfect way to start the day.
Being from Punjab, these were a staple on the Sunday breakfast table growing up.
And never was there a complain. Even when I was conscious of my weight, Sunday was the day to just let go. Of course I would skimp on the butter, but paranthas were always relished.
As many ways there are of eating your parantha, there are even more varieties of paranthas.
In the past, I have shared recipes for aloo parantha (unleavened flatbread stuffed with a spicy potato filling), and mooli parantha ( parantha stuffed with a radish filling).
Since I am always left with a cup of leftover cooked lentils (not enough to carry over to the next meal), I quite often make another unleavened flatbread by mixing the leftover lentils (like V’s crockpot lentil recipe)with whole wheat flour and cooking the resultant dough rolled on a skillet. We, in our household, call them Dal ka parantha.
These paranthas serve as a great breakfast or as the perfect on-the-go meal when rolled up . Nutritious and tasty, these paranthas are quick to make and are the perfect use of leftover cooked lentils/ lentil soup and even small leftover servings of cooked vegetables.
Today, I guest post for Priya of Bon Appetit and am sharing the recipe for my version of Dal ka Paranthas.
Priya is a wonderful lady with a blog centering on varied vegetarian recipes. Check out her recipe box and I am sure you will find plenty of things to make. I am definitely intrigued by her spiked up 7-up pulao and oats lassi
Priya also blogs at Straight from my heart which has her travel footprints and other interesting musings.
Puree the dal/cooked lentils and any leftover veggies to a smooth paste in the blender.
To the pureed dal, add rest of the ingredients, adjusting the quantity of flour sufficient to make smooth dough that is not sticky and can be rolled out easily.
Divide the dough into a little larger than golf sized balls.
Roll out a ball into a circle and apply some ghee.Bring the edges together and twist into a ball again, flatten it slightly. Dust each portion with some wheat flour
On a lightly floured surface, roll out the flattened dough ball into a circle ¼th inch thick with a rolling pin, applying additional flour as necessary to avoid the dough sticking to the pin.
Heat an iron skillet/tawa. If you do not have an iron skillet use a non-stick pan. Gently pick up the rolled circle and place it on the hot skillet. Cook for a minute and flip it over with a spatula. Each side should have tiny brown spots.
Drizzle one teaspoon of oil on each side and cook the bread while gently pressing down on them. They will get slightly crisp and dark with more brown spots on them.
Wrap the cooked rotis in a dish or paper towel and store them in air-tight containers till ready to serve. (I generally take a bite or two while I am waiting to make the other paranthas. It's ok if you do too!)
