I absolutely love Indian cuisine and never got around making my own paratha. Paratha is just a pan-fried unleavened flat bread originally from the Punjab region that is popular all over India nowadays. This recipe was adapted from Prerna’s beautiful blog. Her parathas looked so tempting that I had to try them at home. I always have this phobia about making bread even when the dough does not require rising. I’m glad I finally made this one. They are supposed to be flat, but mine turned out kind of thick; sort of like a veggie burger. Scrumptious!
1 bunch of organic spinach rinsed, dried and thinly chiffonaded
1 cup carrots, shredded
3 tbsp nutritional yeast
3 tbsp fat free cottage cheese
1 medium just harvested white onion cut into small cubes
3 small potatoes boiled and roughly mashed
1 clove garlic, mashed
1 inch piece of fresh ginger, grated
1 Serrano pepper cut into thin disks
5 long beans chopped fine, steamed for 3 minutes
1 tsp fennel seeds
1 tsp ajwain seeds
1½ cups flour
1 cup cream of wheat
Fresh black pepper
Mix spinach, carrots, cottage cheese, onion, ginger, garlic, salt, fennel, Serrano and black pepper together. Add dry ingredients and mix until incorporated. No other fluid is required as the vegetables will release liquid.
Grease your hands with a bit of olive oil. Grab enough dough to make a ping-pong size ball in your hands. Flatten the dough into thin discs. Place a bit of oil in a non stick skillet, bring temperature to medium and fry parathas about 6-8 minutes flipping half way through. The parathas will turn a bit brown on the surface. Watch out for hot temperature as it may burn the outside and leave the inside uncooked. It is super fun to make this bread, sort of like cooking pancakes.