Roti, parantha, traditional Indian flatbread, call it whatever you like, it’s a staple, basic food in any Indian household. Generally, it’s just simple whole wheat flour and water kneaded into a dough, and cooked on a hot tava or griddle. Add oil or ghee while cooking it, it turns into a delicious paratha. And stuff it with potatoes, cauliflower, paneer, radish, spices, it transforms into a stuffed paratha or flatbread. For dinner tonight, my creation is a mix of all three…
Whole wheat flour, nutrition amaranth flour and a bit of chickpea flour or besan, provides the necessary fiber. I did roast the amaranth and chickpea flour a bit, just to bring out the nutty flavours. Some chopped fenugreek leaves and paneer, for some added protein. Ajwain or carom seeds are a wonderful spice which aid in digestion and stomach ailments. And a bit of other spices and condiments to compliment the flavours. I used minimal oil, thus it’s not entirely a parantha, kept it on the lighter side. Rolling out the dough, is always a daunting task, but trust me, it doesn’t have to be a perfect circle. Jagged edges give it that rustic look 🙂
Delicious, hearty and nutritious, a palate pleaser, these rustic methi and paneer paranthas are 🙂
Makes 12-14 rotis or flatbreads
Whole wheat flour – 2 1/2 cups
Amaranth flour – 1 cup
Chickpea flour or besan – 1/4 cup
Fresh fenugreek leaves or methi, finely chopped – 1 cup
Grated paneer – 1 cup
serrano chile or jalapeño, minced – 1 tsp. De-seed for less heat.
Yoghurt – 1 tbsp.
Turmeric powder – 1/2 tsp.
Red chile powder – 1/2 tsp.
Carom seeds or ajwain – 1/2 tsp.
White sesame seeds – 1/2 tsp.
Salt, a pinch
Warm water, to make dough
Canola oil -1/4 to 1/2 cup
Roast the amaranth flour and chickpea flour on low heat for 8-10 minutes. Keep aside to cool.
Mix together whole wheat, chickpea and amaranth flour.
Add the chopped fenugreek leaves and the remaining ingredients, along with a tablespoon of oil.
Do not add water. Mix well. Slowly add the warm water, and bring together to a dough. Keep adding little water and kneading to warm a form dough, not to soft or very firm, just in between. Let it rest for 20 mins.
Divide the dough into small, golf sized ball. I use my tradition Indian chakla-belan (wooden rolling pin and round board) to roll out the dough into round flatbreads or rotis. Spread a little floor on the board to avoid the dough from sticking, when rolling it out.
Roll out the balls, into say around 6 inch disks. Trust me it’s ok, if they don’t turn out perfectly round 🙂 Jagged edges give it a more rustic look!
Heat a tava or griddle on medium high heat. A cast iron pan would work well too.
Place a roti on it and cook on each side till golden to deep golden brown. Add a little oil on each side while frying. Remember to switch on the exhaust fan or open your windows, can get smoky!
Serve hot. Enjoy eating it with yoghurt, Indian style pickles, any kind of curry or Indian stir fry or subzi, or just simply plain.