The answer to "What have you put in it?" seems almost incredible when the dish in question is gur ka paratha. Surely something as delicious as this MUST have a long list of ingredients mixed in careful proportions? Plausible as that sounds, it really, truly does not. Gur ka paratha is one of those goodies that produce far greater output effect than input effort. Hardly any effort, and only 3 ingredients.
Here’s a way to sneak in some cabbage goodness into your meals, without cooking up a full-blown cabbage curry: make cabbage paratha. With a generous spiking of cabbage and spices, this wholesome pan-fried flatbread is a satisfying meal on its own. With chutney or pickle on the side, cabbage paratha is just the thing for a weekend brunch or a lunchbox treat.
Do you realize that if you stack round parathas in a square lunchbox, then even with the largest paratha size your lunchbox can accommodate you leave more than 20% of its surface space unused?
Does this er…criminal wastage bother you?
You can’t beat geometry. But you can pack parathas in your square lunchbox without an inch of space going waste. Let me show you how.
When chefs with expertise in other cuisines turn to Indian, it is lovely to see their interpretations of dishes well-known to us. Parathas are regular fare at my place but I learnt of this interesting variation courtesy MasterChef Australia.
Learning how to make stuffed parathas wasn’t exactly a cakewalk for me. Most often I would go overboard with the filling and the paratha would crack open while rolling, leaving a messy spill. To counter that, I would fill so little that only superactive taste buds could tell there was actually something between the layers of flour.
One day years ago, quite by accident, I discovered this pleasing middle ground – aloo parathas without stuffing. Sharing my method here, I’m sure this will help the novice paratha rollers among you.