The world doesn’t make much sense to me these days. Maybe, it never has. I just don’t understand when people don’t leave you alone. I understand that we all go through this world with social conditioning that just keeps piling up. But, aren’t we supposed to challenge old ideas and find our own, as we grow older? Become wiser? It seems the more knowledge we acquire, the more ignorant we become.
I’ve always been unconventional. And, its been hard, with what has seemed like fighting with the world to be who I am. I’ve spent too much time trying to fit into a mold. I’m coming to realize that the day I accept myself the way I am, is the day that other people’s opinions of me will not matter anymore. AND I am getting there. Slowly perhaps, but I am getting there.
Today’s post is about a parantha. An Indian flat bread that is eaten nearly on a daily basis in India. Its always made fresh and is delicious. The conventional parantha is made with shredded vegetables placed in the center of rolled out dough, with spices. Fold over the dough onto the vegetables, roll out again, pan fry in a pan and you have your parantha.
This parantha is a little different. Instead of shredded, raw vegetables, I have used roasted, big pieces. It retains the texture of the gorgeous vegetables and tastes so much better! This is my sandwich parantha. 🙂
for the mint raita
2 cups yoghurt
1 cup fresh mint leaves
1-2 green chili (optional)
salt and pepper to taste
Put all ingredients in a bowl and blitz with a hand mixer. Pour out onto a small bowl and cool in the refrigerator.
for the parantha/flat bread
2 cups wheat flour
1 1/2 cups water
250 grams radish
2 medium red onions
1 tbsp cumin seeds
salt and pepper to taste
olive oil (or ghee) for pan frying
Heat the oven to 375°F or 190°C.
Wash and cut the radish in halves. Slice the onions into half moons. Place on a baking tray and generously drizzle olive oil all over your vegetables. Sprinkle rock salt and pepper as desired. Now sprinkle the cumin seeds. Place in oven and let roast for 20 – 25 minutes. Set aside to cool. You will have some onion and radish left over. Keep this aside and use as relish with your parantha.
While the radish and onions are in the oven, put the the flour in a bowl and add water slowly. Knead all the while till it comes together. Add a teaspoon of oil and knead some more. Set aside for 20 minutes before using.
Divide your dough into 4 parts. Take about a third of each dough part and work both bits into a ball in the palm of your hand. With a rolling pin, roll out the bigger portion of the dough into a 5-6 cm round. Now arrange some of the radish and the onion from the oven, as you like on top and press down with your fingers. Sprinkle some more cumin seeds on top. Now roll out the smaller portion of the dough. This one will be thinner. Place on top of your parantha that you just prepared with the radish, onions and cumin. Press down the edges to seal. Don’t worry if your dough tears a little and your vegetables shine through. It all looks really rustic this way!
On a heated non stick pan, place your parantha sandwich. Pan fry on high heat for about a minute. Flip and generously brush with ghee or olive oil. Flip again so that the side you just applied oil to is on the bottom side down on the pan. Fry for 2-3 minutes again till the parantha is nice and crisp and brown on the bottom. Before flipping again, apply oil to the side which was dry. Brown the other side in the same way.
Repeat with all your dough. Serve hot whole or cut into slices. Dip in or pour mint raita on top with the extra onion and radish left over.