One staple dish that you will find across India is Paratha. Also known as parotta in South India, kulcha in Punjab, parathaa in North India etc its found all over the nations in all sorts forms, sizes and preparations. Whole wheat flour, refined white flour, stuffed, baked, roasted etc Paratha is a popular item on Indian menus.
In our home parathas are a common dish that can be consumed at any hour of the day. Lunch, breakfast or dinner – whatever suits our fancy. V and his Dad like the stuffed kind, so I usually make them with a range of multi grain flours and with some sort of stuffing. The idea is to pack it with as much nutrition as possible. I keep trying different versions to bring in variety so V doesn’t tire out from them. He hasn’t so far. :)
Below is my latest tryst with the Paratha kingdom. I call it the Amaranth Paratha with a tangy carom(ajwain) chutney and some yogurt as accompaniment. The best thing about this Paratha is that its made with Organic flours of Amaranth, Corn and Wheat.
Not many know about Amaranth, which is one of the most nutritionally dense seeds, loaded with minerals such as calcium and iron. Like quinoa, it contains all of the essential amino acids, so it’s a complete source of protein. And it’s gluten-free, too. Apart from the multi grains, this paratha also contains Fenugreek (methi) leaves which is an amazing herb that has some very serious nutritional benefits.
So, after the mini thesis above, I present to you,
Radish & Fenugreek Amaranth Paratha with a Spicy Tomato & Carom (Ajwain) Chutney.
For Paratha :
Whole Wheat Flour – 1 cup
Organic Amaranth Flour – 1 cup
Organic Maize Flour – 1 cup
Radish/Muli – 4-5 medium sized, fine grated
Fenugreek leave – 1 – 2 bunches
Onion – 1 medium sized, finely chopped
Sesame seeds – 1 tbsp
Mustard – 1 tsp
EVOO (Extra Virgin Olive Oil) – 1 tbsp
Salt – to taste
For Chutney :
Tomatoes – 4 medium sized, diced
Onion – 1 medium sized, chopped
Garlic – 4-5 cloves
Cumin – 1/2 tsp
Red Chilli – 1 no., big
Carom/Ajwain – 1 tsp
Salt – to taste
Method : Wash the Fenugreek leaves and saute them in a teaspoon of EVOO and a pinch of mustard leaves. Finely grate the radish in a container and when done scoop it out using your palm and squeeze the juice out from the radish into a separate vessel. To the radish add the sauteed Fenugreek leaves, finely chopped onions, mustard, EVOO, salt and give it a good mix, for best results you will need to get your hands dirty. Once the mix is done add in the flours and make the dough using the required amount of radish juice you squeezed out earlie. Keep aside when done.
To make the chutney you will need to take a teaspoon of EVOO in a deep bottom pan/kadhai and heat the oil on medium flame. Once the oil heats add the red chilli and cumin seeds and let them sizzle a bit before you add the chopped onion and saute it till its golden. Then incorporate the diced tomatoes and cook them till they soften down. Take it off the heat when they’re done and let them cool down.Once cooled pour the contents into a mixer. Add the carom/ajwain, garlic, salt and some EVOO and blend them all together to a smooth runny consistency. You can add water to achieve your desired consistency of your chutney.
Now that the chutney is done, make a couple of dough balls that you will roll out using a rolling pin into parathas. Once a paratha is rolled out, roast it on a skillet (tawaa) on both sides on medium flame. Slather some butter or ghee on the sides spreading all over and take it off the heat onto a plate.