Click the image on the left to view the cookbook.Stuffed parathas :
Anything that can be shaped into a tight ball can be used to stuff a paratha. Anything wet and soggy will not make a good stuffing. This is why Paneer/ boiled potato / boiled dal/ boiled green peas make easy stuffings, but grated radish / cauliflower take quite a bit of practice. For many vegetables, the juice needs to be squeezed out of the grated vegetable completely before using them as stuffing. Avoid mixing salt with such veggies as salt draws the water out, making them soggy.
Pizza:
A pizza is just a flatbread topped with cheese, sauce, toppings and baked. Now we have a variety of breads used as a pizza base. All these are leavened ( using yeast / baking powder), because a thick bread will be tough and chewy without leavening. Parathas are not leavened – Traditional Indian cuisine uses neither yeast nor baking powder. Instead it invented its own technique to make a thick bread edible – by stuffing it with a variety of goodies. This unique invention led to an array of thick flatbreads – the stuffed parathas.
The Paratha Pizza
So instead of using a leavened flatbread as a pizza base, we here use a range of stuffed parathas. These are softer and can be stuffed with virtually anything.
The change I’ve made in the recipe is not to use oil while cooking the parathas so that they remain dry.
And that's my entry to Trupti's Winter Treats.
1 comment:
As always - delightful!!
Apu
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