The Hindi word paratha is derived from Sanskrit words Par or Parasth. The 12th century Sanskrit Encyclopedia ‘Manasollasa’,compiled by King Someshwara, who ruled present-day Karanataka, makes several references to various stuffed puran polis, which makes it evident that the concept of this flatbread has been around for a while. Parathas of various kinds are found across the country, but for some reason, it has been synonymous with the breakfast of North India. In his book, Panjāb under the sultāns, 1000–1526 A.D, Nijjar writes that parauthas were common with the nobility and aristocracy in Punjab. Till date, many people in Punjab, and North India start their day with some of the other kind of paratha. More often than not, it is the aloo paratha, where a spicy mixture of potatoes is stuffed in dough and it is rolled flat using a rolling pin. This dough is then roasted on a tawa with a spoonful of oil or ghee.
While we love aloo parathas, but having it every day, could prove to be a tad monotonous. This is why it is a good idea to keep playing with the stuffing. Pyaaz ka paratha, or onion paratha is another classic paratha that can give an epic start to your day. To make this paratha you would need, wheat flour, finely chopped onions, turmeric powder, ajwain, chilli powder, mint leaves, green chillies, coriander powder, coriander leaves, oil for kneading, salt and ghee.
It is pretty much made the same way as aloo paratha, but to ensure that your parathas do not break while cooking, and they come out perfectly crisp, follow this recipe.
1. Knead a smooth and pliant dough, cover the dough with a cloth and let it rest for 15 minutes.
2. Meanwhile, you can start with making the stuffing, heat oil in a pan. Add ajwain and when the ajwain splutters, add onions. Sautee till onions are transparent.
3. Add the spice powders, salt, green chillies and sautee. Add finely chopped mint leaves, mix and switch off the gas. Let the mixture cool
4. Now go back to your dough and make sure to place a part of this mixture right in the centre and press it using your hands. Gather the sides of the dough, fold and seal.
5. With the help of the rolling pin, flatten the dough and roll into a chapati, do not make it too thin. Do not keep it too thick either. 1 cm thickness is ideal.
6. Fry on hot tawa, adding ghee on both sides. Make sure the paratha does not stick to the tawa.
Here is the complete recipe. Pair with curd or pickle, make sure to serve it hot.
