Last month I took a trip to North India. It was a work thing which mostly kept me busy throughout my time in New Delhi but what made the trip totally worth it was the 2 day getaway to Amritsar, or Ambarsar as it is lovingly called. Amritsar is home to the famous Golden Temple, and is the kind of place where one has to face oneself and go through self evaluation. Watching those beautifully huge Koi swim in the water where you also see your reflections only makes you realize that the most important things in life are fairly simple. We over-complicate everything.
Incidentally we visited the Temple on the Birthday of Guru Ram Das, and we got to witness the overwhelming crowd as well as an Aerobatic show which almost had the Pilot in me cautioning everyone as the plane came in so low over a restricted area! Thankfully, the minor blast just let out lots of Confetti :)
Since we hardly had any time to roam around, we only got the chance to go to the very famous Kesar Da Dhaba and try their awesome Vegetarian Fare and the drink for champions - A giant glass of Lassi! But on my way back I bought a small packet of Amritsari Parantha Masala, which is really only a mix of spices, but I thought of trying it anyway, and I am so glad I did. I am no Parantha Maestro, but I manage to make some really good Paranthas that has the North Indian around me always asking for more. Post my trip I had the chance to meet the awesome Chef Jolly and he shared his Moms special Parantha recipe with us too!
|Awesomeness at Kesar Da Dhaba|
I learned how to make Paranthas from my maid when I stayed in New Delhi for an extended period, few months ago. She would work like a machine and the Paranthas would be lip smacking-ly delicious. They were so good that I had to stand next to her in the kitchen and beg for her to teach me how to make them! So here it is, my Parantha 101 (especially for dummies)!
For the Dough:
2 Cups Whole Wheat Flour
1/4 Cup Warm Milk
1/2 Cup Water
Salt to Taste
1 tbsp Oil
For the Filling:
4 Medium Boiled Potatoes, Mashed.
2 tbsp Coriander Seeds, cracked/coarsely ground
1 tbsp Red Chili Powder
1 tsp Aamchur (Dry Mango) Powder
Salt to taste
Chaat Masala (Optional)
Ghee/Butter/Oil for frying
Knead the Dough: Knead everything together to a smooth dough and keep covered for 30 minutes.
Make the filling: Mix in all Ingredients together. Shape them into 8-10 Lemon sized spheres.
Make the Parantha: Once the Dough is rested, knead again for a couple of minutes and divide the dough into 8-10 larger rounds. Dip the Dough sphere in some dry flour and dust off excess. Then roll it into roughly 3-4 inch diameter round.
Then pinch the ends so that it looks like this.
Put a drop of Clarified Butter on top if you wish and spread over the surface. Then place the filling on top of it. Seal the sphere bringing all the edges together tightly, and then roll out your Parantha.
Heat up a flat pan on high heat. Place the Parantha and let it cook for a minute. Flip it over and give it 30 more seconds. Apply some Butter/Ghee/Oil and flip it over. Apply it on the other side too. Give it another minute turning half way while cooking, and voila! Parantha is ready!
Top it with a traditional pat of butter and serve it with some Pickle and/or a bowlful of Yogurt! Happy times! :)
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