Parathas, the beloved Indian flatbread, are incredibly versatile. They can be enjoyed plain, stuffed with potatoes, or, as we'll explore today, filled with the vibrant and flavorful Bargi vegetable. This recipe showcases a delightful fusion of textures and tastes, with the soft, flaky paratha perfectly complementing the savory Bargi curry. The slightly bitter yet earthy notes of Bargi create a unique and delicious contrast to the richness of the paratha dough. Preparing these parathas is a journey of culinary creativity, bringing together simple ingredients to create an extraordinary dish. The aroma alone is enough to tantalize your tastebuds!
This recipe is perfect for a satisfying weeknight meal or a special occasion. Whether you're a seasoned cook or a kitchen novice, you'll find this recipe easy to follow and incredibly rewarding. Ready to embark on this culinary adventure? Let's dive into the step-by-step guide to making these delectable Parathas with Vegetable Bargi!
Tools Needed
- Frying pan
- Mixing bowls
- Measuring jug
- Spoon
- Rolling pin
- Airtight container
- Damp cloth
- Wire rack
Ingredients
- Flour
- Milk: 200g
- Water: 400g
- Sugar
- Salt
- Egg: 1
- Onion
- Green chilies
- Tomatoes
- Turmeric powder: 1.5 tsp
- Fenugreek seeds
- Onion seeds (nigella seeds)
- Cumin seeds
- Hing (asafoetida)
- Olive oil (or vegetable oil)
Step-by-Step Instructions
Step 1. Prepare the Filling and Dough
- Heat oil in a pan. Add fenugreek, onion, and cumin seeds. Once the oil is released, add hing, onions, and green chilies. Add salt to release water from onions and then add tomatoes. Let it soften.
- Add turmeric powder and let it steam for 15 minutes.
- In a jug, mix milk, water, sugar, salt, and an egg. Add flour gradually, mixing until a dough forms.
- Knead the dough for 2-3 minutes. Add oil, seal it in an airtight container, and let it rest for 10 minutes.
Step 2. Shape and Cook the Parathas
- Make dough balls (approx. 200g each). Cover with a damp cloth and let rest for another 10 minutes.
- Roll out each dough ball into a large circle (9-10 inches).
- Heat a frying pan to medium heat. Cook each paratha for 1.5-2 minutes per side, until golden brown. Place on a wire rack to cool.
Step 3. Crisp and Serve
- To serve, heat the paratha in the pan for a minute per side. Add a generous amount of oil and fry until crispy, turning frequently to prevent it from soaking the oil too much.
Read more: Easy Indian Bread Pudding Recipe: A Simple Dessert
Tips
- For easier mixing of the dough, add the egg to the bowl first.
- Make parathas ahead of time, cook them halfway, and freeze them for later use. Reheat and crisp them up before serving.
- When rolling out the parathas, work quickly so they don’t spring back. Roll out one while cooking another to save time.
- Deep-frying style when reheating the parathas helps prevent them from soaking up oil, leaving them crispy and delicious.
Nutrition
- N/A
FAQs
1. Can I use other vegetables instead of Bargi?
Absolutely! Feel free to substitute with spinach, cauliflower, potatoes, or any other vegetable you enjoy. Adjust the seasoning accordingly.
2. How do I make sure my parathas don't stick to the pan?
Use a little ghee or oil on medium heat. Ensure the pan is hot enough before adding the paratha, and cook each side until golden brown.
3. Can I make the dough ahead of time?
Yes! You can prepare the dough a few hours in advance and store it in the refrigerator. Just bring it to room temperature before rolling and cooking.
Enjoy your homemade Parathas with Vegetable Curry! This recipe is a testament to the simple elegance of Indian cuisine, offering a delicious and satisfying meal for any occasion. We hope you savor every bite of this flavorful and unforgettable dish.