Friday, August 12, 2011
When we were in Mumbai, we went to "Only Parathas" at Linking Rd. The names says it all. It's a restaurant famous for the parathas. Their paratha options truly intrigued me. I had not seen these many permutations and combinations for the paratha stuffings. We decided to order 4 parathas and share quarters each.It was just too much. I think we should have requested them to use less oil because the parathas were almost deep fried. I was full to the brim, eating just one quarter. However, I absolutely loved their concept of stuffing anything and everything.
I have used this fantastic concept to make my own sprouts parathas - only parathas way. I tried to use less oil. This is just my version.
Sprouts stuffed Only Paratha (4 - 5 counts)
2 cups wheat flour
salt to taste
2 tbsp kasoori methi/dried fenugreek leaves, crumbled with hand
3/4 tsp turmeric powder
1/8 tsp owa/ajmo/ajwain
1 tsp mild chili powder/paprika
1 tsp ginger-garlic paste
1 tsp oil
water as needed
For the Stuffing
1 tsp oil
1/2 tsp cumin seeds
1/2 tsp asafoetida
1/2 tsp turmeric powder
1/2 tsp amchoor powder/dry mango powder
1 tsp paprika
1 tsp garam masala
1/2 tsp chaat masala
salt to taste
2 cups moong sprouts
2 tbsp minced cilantro
1. Mix all the ingredients for dough except oil and water. Knead adding water gingerly. As the dough comes to a ball, keep kneading so it is elastic. Add spoonful of oil. Keep kneading till it is smooth. Cover and set aside.
2. Heat oil in a wok or kadai. Add the ingredients for tempering. As they splutter, add moong sprouts. Saute. Add spoonful of water. Keep a lid on top. Pour water on the lid. Keep cooking till moong are soft. If needed add more water to the moong but do not make it too watery.
3. As moong sprouts are cooked, add salt, garam masala, chaat masala and amchoor powder.
4. Stir in cilantro. Let it cool down completely. Set aside.
5. Now, heat a tawa/frying pan/griddle. Make 8 or 10 balls of dough. (we need an even number!)
6. Using wheat or rice flour, roll a ball of dough into a thick disc. Keep aside on a plate.
7. Take another ball and roll into a thick disc of preferably same size/circumference and thickness.
8. Spread cooled down moong on the rolled disc leaving some space around the circumference.
9. Place already rolled disc on top. Press both the flatbreads around the outer edges.
10. Using a fork, press around the outer edge.
11. Now carefully lift the stuffed paratha and place on a hot pan. Add some oil as desired.
12. Flip and cook on both sides till brown spots appear.
13. Once ready, place it in a clean kitchen napkin - covered.
14.Repeat steps 6 - 13 till all the dough balls are used up.
1. Moong stuffing has to be completely dry. It should be cooled down as well.
2. While serving, I like to cut it into 4 parts using a pizza cutter and serve with mirchi cha dahi and salad & pickle.
355, Linking Rd,
Khar(W), Mumbai 400052