Cauliflower and Beetroot Lacha Paratha Sunday being a holiday for my son’s school makes me lazy to get up early in the morning at 6.30am and making lunch box for him. I get up at 7.30am and then think of making what to do for breakfast. This Sunday I thought of making Doodhi Thalipeeth, but when I took a peek in my fridge I saw that it was not there. So I thought of cleaning my fridge with small quantities of veggies remaining and then this jugad recipe came to my mind. As my hubby liked Lacha Paratha, I thought of making it with cauliflower and beetroot to give it a nice healthy twist. It is very easy to make and very tasty also. Even my Toddler had it with interest and said it was very nice. Coming from him was a very “BIG” thing to me, as he is a very fussy eater. You can try to make it with any veggie which you like and it will taste as awesome. First I thought of making a paratha…then I thought that hubby likes lacha paratha so made this and it was a big hit….hubby came in the kitchen and asked me what I was making, but I told him it was a surprise and only when he tasted it I told him what it was….he liked it so much that he even packed two of them for his friend. Paratha’s Of India:- Paratha is one of the most common items in Indian recipes for breakfast. Also known as parantha and parauntha, it is homemade flat bread made of dough of maida and wheat flour. Like Indian cuisine, in Pakistani, Bangladeshi, and Bengali culinary tradition as well the Paratha is used frequently. Although made with dough and fried in oil or ghee, different types of Paratha are also prepared with different vegetables and minced meat. In fact this stuffing in Paratha varies with provincial preference which is surprisingly in tune with Indian tradition of “unity in diversity”. Known as one of the most yummy and easy breakfast recipes, different types of Paratha can be served in different ways. In Bengal, Paratha is served with curry and dal where there is convention to have different types of parathas with butter and pickles. Sometimes homemade chutney is also served with Parathas. Convention of serving Paratha with yogurt and tea is also common in India in some communities. Generally different types of parathas are made in different shapes. It is made in typical triangle shape although hexagonal, round, oval, and square shaped Parathas are also made. Such easy breakfast recipes have become an indispensible part of Indian cuisines. The culinary experiments of chefs and Indian cooks have invented different types of Parathas like Aloo Paratha, Mooli Paratha, Lachha Paratha, Moghlai Paratha, etc. The best part of this breakfast staple food is its versatile mingling in both vegetarian and non-vegetarian menu. Some different types of Parathas are:- Aloo Paratha: Boiled and sautéed potatoes are used as stuffing. Mooli Paratha: Here radish is used as the stuffing element, similarly carrot, cauliflower, onion, and cabbage can also be used as the stuffing ingredients for parathas. Lachcha Paratha: Although it is widely eaten all over India, it originated in Punjab and is prepared in round shape. This type of paratha is fried with ghee and is often served with yoghurt or curry. Moghlai Paratha: It is stuffed with fried omelet. Multilayered type, this type of paratha is served with curry and sometimes with yogurt: it is one of the most popular Indian breakfast recipes. In addition to these, hundreds of paratha variants are found like mutton Paratha, egg Paratha, dal Paratha, chana paratha, etc. Paratha history: Paratha is one of the most commonly eaten recipes found in India. It originated in Pakistan as a shallow fried version of puri and then gradually became well known in the neighboring country, India. What was a side dish in Pakistani cuisine got easily incorporated in breakfast menu. In Delhi, Chandni Chawk area is quite famous for a street with several small, roadside eateries which have been serving different types of parathas for decades; foodies can enjoy innumerable varieties of delicious parathas here. Trivia of Paratha:- Paratha was in culinary convention during the Indian Vedic Age: in Sanskrit language it was called ‘Pu-ro-dhaa-sham’. It was a regular ritual to offer it to Agni, the fire god during Yagna . In south India, Paratha is called parotta: although South Indian cuisine is distinctly different from north Indian cuisine, in case of Paratha, surprisingly, it is same. Paratha is also served as a side dish with savory dishes as well as desserts. In Delhi there is Parathe wali gali: that defines its astounding popularity as one of the many easy breakfast recipes. What do we need:- 1 Beetroot, skinned and cubed 2 cups Cauliflower florets (gobhi) 2 tbsp Oil 1 tsp Cumin seeds (jeera) 2 tsp Ginger- garlic paste (adrak- lehsun paste) 1 tsp Turmeric (haldi) 1 tsp coriander seed powder (dhania powder) 1 ½ tbsp Red chilli powder (as per you choice) ½ tsp Garam masala powder A pinch Chaat masala powder 2-3 tbsp chopped coriander 1 cup wheat flour (atta) 1 cup white flour (maida) 2 tbsp Yogurt (dahi) Ghee for frying (optional) Wheat flour for dusting Salt to taste How do we do it:- 1 Grind the beetroot cubes and cauliflower florets in a mixer grinder to small granules. Don’t make paste. Keep aside. 2 Heat oil in a kadhai. Add the cumin seeds and wait till they splutter. Add in the ginger garlic paste and sauté. 3 Add in the cauliflower and beetroot, mix and cover and cook it in its own steam for 5 mins. 4 Now add the turmeric powder, dhania powder, red chilli powder, garam masala, chaat masala and salt to taste and sauté it nicely it its nice and dry and leaves oil.( looks glossy) 5 Keep this mixture aside to cool completely. 6 In a mixing bowl take the wheat flour, maida and salt to taste and dry mix them together. 7 Add in the cooled mixture and 2 tbsp yogurt (if the veg mixture is enough to knead the dough do not add the yogurt, if it is dry add the yogurt and knead). 8 Make a semi hard dough. Keep aside. 9 Make 2 inch diameter balls. 10 Roll them out with the help of a rolling pin to make a circle. 11 Apply ghee on the whole surface and sprinkle flour used for dusting on the ghee. 12 Fold the chapatti in a fan folding pattern (alternate folding). 13 Roll it so that the layers are on the top. 14 Now roll the ball to make a lacha paratha with the help of a rolling pin (belan). Use flour for dusting. 15 Heat a tawa (griddle). 16 when it is hot enough put ½ tsp oil. 17 Put the ready paratha and fry from both sides. Apply ghee for frying if you want. 18 Serve hot with thick yougurt.
Posted on: Mon, 24 Mar 2014 05:01:12 +0000
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