Parantha

 A parantha is technically vegan – it’s the butter that plays spoilsport. And of course, the filling. Just ask your paranthawala to avoid butter and eat yours with a side of pyaaz or pickle instead of dahi and butter. While many stalls serve up paneer, anda and cheese paranthas, there are much more vegan fillings to choose from, like aloo, pyaaz-tamatar, mooli, matar, gobi and many more! So, keep this in mind and enjoy a wholesome and filling vegan snack.

Parantha is a popular Indian flatbread made from whole wheat flour. It is a delicious and versatile dish that can be enjoyed with various accompaniments. Here's a detailed method for making parantha:

Ingredients:

2 cups whole wheat flour

Water (as needed)

Salt (to taste)

Ghee or oil (for cooking)

Optional fillings: mashed potatoes, grated cheese, cooked vegetables, paneer (Indian cottage cheese), etc.

Instructions:

1. In a large mixing bowl, take the whole wheat flour. Add salt to taste and mix well.

2. Gradually add water to the flour and knead it into a soft and smooth dough. The amount of water required may vary, so add it gradually to achieve the right consistency. The dough should be pliable but not sticky. Knead the dough for a few minutes to develop gluten.

3. Once the dough is ready, cover it with a damp cloth or plastic wrap and let it rest for about 15-20 minutes. This resting time allows the gluten to relax and makes the dough easier to work with.

4. After resting time, divide the dough into small equal-sized balls. You can make them slightly larger or smaller depending on your preference.

5. Take one dough ball and flatten it with your hands to create a small disc shape. Dust it with flour to prevent sticking.

6. If you want to add a filling, place a spoonful of the filling of your choice in the center of the disc. You can use mashed potatoes, grated cheese, cooked vegetables, paneer, or any other desired filling. Alternatively, you can skip the filling step and make plain parantha.

7. Gather the edges of the disc and bring them together, enclosing the filling. Pinch the edges to seal the filling inside.

8. Flatten the stuffed dough ball with your hands and then roll it out gently using a rolling pin. Dust the surface and rolling pin with flour to prevent sticking.

9. Roll the dough ball into a circular shape, about 6-8 inches in diameter. The thickness can be adjusted according to your preference. Thinner paranthas will be crispier, while thicker ones will be softer.

10. Heat a tawa or flat griddle over medium-high heat. Once hot, place the rolled parantha on the tawa.

11. Cook the parantha for a minute or two until you see small bubbles forming on the surface.

12. Flip the parantha and spread some ghee or oil on the cooked side. You can use a brush or the back of a spoon to do this.

13. Cook the other side for a minute or two, pressing gently with a spatula to ensure even cooking. Apply ghee or oil on this side as well.

14. Continue flipping and cooking the parantha, applying ghee or oil on both sides, until it turns golden brown and crispy.

15. Once cooked, remove the parantha from the tawa and place it on a plate lined with a paper towel to absorb any excess oil.

16. Repeat the process with the remaining dough balls, filling and rolling them into paranthas.

17. Serve the hot paranthas with your choice of accompaniments such as yogurt, pickle, chutney, or curry.

Enjoy your homemade paranthas!