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.
Rotis, Parathas, Bread
Rotis, pooris, parathas layered or stuffed. All these and more in the breads category.
The Taste of Aloo Parathas without the Hassle of Stuffing
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 atta.
One day, 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.
Spicy Rajma Parathas
This happens often with me – I make rajma masala ((red kidney beans curry), there is plenty left over after a filling meal and then I don’t feel like doing a repeat for the next meal. What is the best way to finish off the remaining rajma masala? My vote goes to making these super-tasty rajma parathas, packed with the flavors of the rich tomato-garam masala gravy.
Methi Parathas: Fenugreek Flatbread
Want to have greens, but methi (fenugreek) is too bitter for you? Try methi parathas – atta (whole wheat flour) balances the bitterness of fenugreek beautifully. The end result is delicious.
How to Make Pooris (Puffed Indian Bread)
Puffed and crisp, a poori is the epicure’s delight – a delicious bread to accompany potato curry, chhole or aamras. While chapatis are everyday fare, pooris sit proudly as the "special occasion" treat.
Pooris aren’t so easy to make, though, are they? I say they are, once you’ve learnt the ropes.
Peas Parathas: Flatbread with Spiced Pea Filling
Parathas stuffed with a spiced peas masala. Peas parathas for a delicious, protein-rich weekend brunch.
Tomato Baby Corn Grilled Sandwich
I love grilled sandwiches. They have become something of a staple for my weekend breakfast. The sandwich filling varies depending on my mood and the contents of my fridge/pantry – mashed potatoes, paneer slices, the vegetable side-dish from last night’s dinner. This tomato baby corn filling, spiked with Italian spices, is one of my reigning favorites.