Parathas | Naans | Kulchas

**Author - Alee Venkatesh **







Parathas, Naans, Kulchas are the most popular flat Indian breads in Indian, Pakistani & Bengali Cuisine where breads are stuffed with different vegetables (or meat for non-vegetarians).   Vegetarian types includes - potato filling, cauliflower filling, onion filling, paneer filling, tomato filling, spinach & mint filling and the list goes on...  


PLAIN PARATHA - Whole wheat flour, salt, sugar, oil, yogurt combined to make soft dough which is rested for 30 minutes, rolled, roasted on both sides.

Paratha - an important part of a traditional Indian breakfast which originated in North India and was then accepted in different parts of the Indian Subcontinent.


Carrot-Tomato Naan  
INGREDIENTS:

• 1 cup wheat flour
• ½ cup rice flour
• 1 each of carrot, tomato, onion (cooked & blended)
• Salt to taste
• Sabzi masala powder to taste
• Red chilli powder to taste (optional and for extra spicy only)
• ½ tsp. lemon juice
• Pinch of hing
• ½ tsp. ginger powder or paste
• ½ tsp. chopped coriander to mix with dough
• ½ onion finely chopped to mix with dough

METHOD:
1. Steam or pressure cook carrot, tomato & onion (cut into big chunks) and blend into smooth paste.
2. Mix with other ingredients and make dough. Let the dough rest for 2 hours.
3. Roll them like parathas and cook both sides on a medium flame (applying little bit of oil).
4. Serve hot or warm with any gravy, curry or pickle of your choice.

 MY TIPS:

1. I haven’t used any extra water and cooked carrot, tomato & onion with little water only and there is no use of curd / yogurt in this recipe.
2. Dough consistency should be perfect, not too hard or not too soft.
3. If you are allergic to rice flour, you can use Maida flour instead.
4. I am not a fan of Maida flour as it can be disadvantageous to a person in several ways:-
• It is a refined flour and absolutely there is no fiber which is bad for consumption
• Makes weight loss difficult and can lead to weight gain
• Since it is refined flour (from wheat flour), has loss of vitamins and minerals.



Onion Kulcha
INGREDIENTS
  • 3 cups atta (1/2 each of wheat and all-purpose flour)
  • 1/2 tsp. Baking powder
  • 1 tbsp. sugar, Salt to taste
  • 1/8th tsp. baking soda 
  • 1/4 cup oil, 1/2 cup Yogurt
  • 1 tbsp. ghee
For the Filling:-
  • 1 large onion, chopped very finely
  • 2-3 chillies, slices thinly (or as per taste)
  • 1/4 tsp. Ajwain (oregano)
  • 1/2 tsp. grated ginger
  • 1/4 tsp. cumin seeds
  • salt to taste
Method:-
  • Mix all the ingredients for the filling in a bowl and set aside. 
  • Mix all the ingredients for the dough, add water if needed to make it into a soft dough. Set aside for at least 1-2 hours.
  • Then divide the dough into small pieces and make rounds of each them. Roll it out into a small circle and place little onion filling in the centre and bring all the sides up to enclose the filling and roll it like chapati.
  • Fry them on a pre-heated tava and serve hot with butter melting on top with any curry of your choice. 

Methi Paratha

Methi Paratha (made out of fenugreek leaves)

What I used: (makes 6-8 parathas)
  • 2 cups wheat flour
  • 1 cup chopped methi leaves
  • Cooking oil or ghee to fry parathas
  • ½ tsp. each of cumin seeds, turmeric and red chilli powder (some people use chopped green chillies)
  • Salt to taste
How to proceed:
  • In a large mixing bowl, add the above ingredients and prepare smooth dough like you make for chapati.  Keep it aside for 30-45 minutes.
  • Divide the dough into golf ball-sized portions and roll between your hands till they are smooth and without cracks.
  • Very lightly roll out each ball into a circle and cook on a pre-heated tava until both sides are golden brown.(just like you prepare plain chapati)
  • After removing from fire, pat ghee or butter on both side and keep covered to maintain softness.  Can be served warm with curd, pickle or chutney of your choice.  I served just with some home-made tamarind gojju and it was delicious.



Mooli Paratha  (with radish filling)

For dough: 2 cups wheat flour, salt to taste, oil for making parathas. 
For stuffing: 2-3 peeled and grated raddish, salt to taste, red chili & coriander powder to taste, Coriander leaves for garnishing. 

Method:   Make dough and keep it aside.  In a pan, heat some oil and fry grated raddish with salt, chilli and coriander powders.  Mix well and leave it for cooling.  Roll dough into small rounds and add stuffing, cover all sides and roll again into round parathas. Fry both sides and serve hot with any curry & raita.










Gobi Paratha
 
Gobi paratha  (cauliflower filling) 

 Makes 6-8 pieces

For dough:   2 cups of wheat flour, water & salt to taste.  Make firm dough and keep it aside for 30 minutes.

For the filling: grated cauliflower - 1 cup, Garam masala, cumin & coriander powder - 1/2 tsp. each Salt and red chilli powder – to taste,   Oil to make parathas
Method:  Heat oil and fry grated cauliflower adding above spices. for 5 minutes. (don't over fry).  Keep this aside until your dough is ready to roll.  Divide the dough into small pieces and make rounds.  Roll it out into a small circle and place little Gobi filling in the centre and bring all the sides up to enclose the filling and roll it again.   On a pan, fry them both sides applying little bit of oil.  Serve hot with curd, pickle or curry of your choice.


Palak Paratha

Same procedure to make parathas, replace with chopped palak (spinach) by adding salt, pepper, chilli powder, garam masala, coriander and cumin powders.