Thursday, Dec 20 2007

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Unity with diversity: Multi-layered Parathas

Ingredients:
Oil for shallow frying

For dough:
1 cup wheat flour
1 cup plain flour
1 tbsp. ghee
salt to taste

Layer 1 filling:
2 carrots finely grated
1 tbsp. plain flour
salt to taste
pepper to taste

Layer 2 filling:
1 cup paneer grated
1/2 tsp. vinegar
1/2 tsp. white pepper powdered
salt to taste

Layer 3 filling:
1/2 cup spinach, chopped, washed, drained
1 potato boiled, mashed evenly
2 green chillies
1" piece ginger peeled, chopped
salt to taste

Method:

For dough:

1. Sieve both flours together in a large bowl.
2. Add salt and ghee.
3. Add enough water to make a pliable dough.
4. Knead well till smooth and elastic, cover, keep aside.

For layer 1:

1. Mix all ingredients well, keep aside.

For layer 2:

1. Mix all ingredients well, keep aside.

For layer 3:

1. Make sure all moisture from spinach has been patter dry.
2. Put ginger, chillies in mixer, grind coarsely.
3. Add spinach, run till coarsely ground.
4. Remove, mix in salt and mashed potato, keep aside.

To proceed:

1. Divide dough into 8 portions.
2. Roll each to a thin chapati, gently roasting both sides of each on a griddle.
3. Place one chapati on a clean dry worksurface.
4. Spread half portion of green filling all over, leaving a 1/2" circumference.
5. Place a chapati over this filling, exactly in sync with the first one.
6. Spread white filling similarly as the first.
7. Place another chapati over white layer, as before.
8. Spread carrot filling similarly as the first.
9. Place a fourth chapati, press edges of all four layers together.
10. Flute the together if desired, of seal with some water between layers.
11. Repeat with remaining chappatis and fillings.
12. Dust with dry flour, roast on a hot skillet on both side till golden.
13. Drizzle enough oil to roast both sides crisp and golden.
14. Remove cut neatly into quarters, serve immediately while hot.
15. Each quarter will clearly show the bright colours of the tricolour on the cut sides.

Note: If you desire to prepare ahead, then dust layered chapatis whole, refrigerate till required.

Making time: 30 minutes
Makes: 8 quarters
Shelflife: 1 day

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