Who doesn’t love Paranthas ! I have even seen English people here having them with all excitement and Fondness. Recently to our visit to Turkey, we stayed in a hotel where all meals were inclusive and were available in abundance. We went crazy looking at the variety of menu and snacks available at every corner of the Hotel. We all ate off our limits, and rested whole days by the pool. As amazing experience as it was, what made it the best one was that we got to eat Paranthas there. Now, Paranthas in Turkey ??? Well, I am exaggerating a bit obviously. They were not Paranthas exactly , but something similar. It was like rolling the dough into circle and then filling the stuffing in. We all just bloomed up to see that and had the thing in like multiples… J.. I am still tying to search what exactly that thing is called, no luck yet.. do you know ?
These Khasta Paranthas, I love them to the core. The term “Khasta Parantha “ means a crumbly and flaky stuffed Indian flat bread and its achieved using a lot of fat used, either oil or ghee. The problem is, as much as they are tasty, its soo fatty to be indulged into. So, what I often do, is to prepare my own version of Khasta Parantha which does not involve that much amount of Oil to be used still resembles that flaky texture. And this my friend, is a really healthy version.
- 3 cups Whole wheat flour
- 1 cup Cauliflower florets, washed and chopped
- 2 tbsp Curd
- 2 tbsp Ghee
- 1 tsp Salt
- 1 tsp Garam Masala
- ½ tsp Ajwain ( carom seeds )
- 1 onion, chopped very small (optional)
- Wash and cut Cauli florets small pieces. Boil 1 cup of Water in a pan, and add these florets in it, cook covered for 8-10 min until it gets tender.
- Puree this Cauliflower in a blender when cool off. Mix it with curd, ghee and all the spices.
- Now knead the dough using this Cauliflower mix, do not use further water unless required. You can use damp hands for better kneading and that should be the only water you use.
- Keep the dough aside for 15-20 minutes. Make small balls of equal size and roll them like a usual Chapathi.
- Roast on low flame with little ghee on both sides on a griddle. This will take time to get cooked properly but will be worth the effort.
- Serve hot with Pickle, raita or any side dish of your choice.
- Roast the Paranthas on low flame, it will be time consuming but since that’s the secret of flaky texture, it should be done with patience.
- You can add a tsp of Black pepper also in this mixture, for a different flavour.
- I also sometimes add grated radish into this mixture.