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My New Parauntha Recipe
by VERONICA SIDHU
Writing a recipe for the complete novice is a daunting task. But I'm so
pleased that after many trials to get the right measurements and
complete instructions, my new parauntha recipe was finally perfected at
the cooking class on Jan 31st and today, at lunchtime. Thanks to Baldev
Kaur Dhaliwal, my dear friend from California, who taught me this method.
And thanks to the wonderful gals who came to the cooking class!
How much fun we had! How delicious the results! Thanks so much for your
support of the Bennett Singh Brand Scholarship.
FRESH DAIKON
OR CAULIFLOWER-STUFFED BREADS
Taazi (fresh) Mooli Ya Gobee Parautha
(vegan)
Yield: 8 breads
Serve these breads for breakfast,
lunch, or even dinner the Punjabi way with plain yogurt, red onion
slices, a pat of butter and some sort of Punjabi pickle. The lime/ ginger
on this blog is good. Or buy one that attracts you at the Punjabi
market. My husband insists on a hot cup of tea as well.
For the
dough:
4 cups chapatti flour
1¼ teaspoons salt
1 3/4 cups warm
water
Canola oil or melted ghee
Stir the salt into the flour
and gradually add the water. Put a little of the oil on your hand and
knead for about five minutes until it is no longer sticky and elastic.
Roll the ball of dough in a little oil, cover and refrigerate the dough
for at least half an hour.
For the filling:
3 cups grated
white radish/daikon** (1¼ lb.), or 2 cups grated fresh cauliflower
½
teaspoons salt, or more to taste
1 small red onion (1/2 cup), minced
1
med. long green pepper, mined
2 teaspoons grated ginger,
1
tablespoon finely ground pomegranate seed Anaardaana (optional)
1
teaspoon crushed red pepper, or more to taste
1 teaspoon garam masala
or toasted cumin seeds
1/3 cup sliced cilantro leaves or fresh,
unblemished radish leaves
In a medium bowl, mix the squeezed
radish or the grated cauliflower and salt. Mix in the rest of the
ingredients. Put the oil in a small bowl.
Oil a board and rolling
pin. Divide the dough in half and then into eight equal portions. Roll
into even balls between your palms. Divide each ball again - one
slightly larger than the other. Flatten them in the loose flour. Roll
the larger one into a disk about 5½ inches in diameter. Brush with the
oil. Evenly spread some of the filling in the center almost to the edge.
Roll out the other, smaller ball as far as it will roll. Brush with a
little oil. Place the smaller disk onto the larger one. It should cover
the vegetable mixture.
Heat a griddle over medium heat. Now begin
crimping the edges of the disks, rolling and pressing the edge of the
larger disk up and over the smaller one over with your thumb and
forefinger. At the very last turn, "burp" the air out of the disk by
flattening it with your palm. Make sure the seal is tight. Oil the top.
Pick
up the parauntha with a spatula and flip it over onto the hot griddle.
Immediately begin to press the edges down around the circle to flatten
more. And then with your palm, flatten even more. Cook for about a
minute or so or until you can see the edges begin to change color. Now
press the edges again, but with the spatula. Turn the bread over. Brush
that side with oil. Press the edges with the spatula and cook until that
side is lightly browned (about a minute). Turn it again and flatten the
edges again. Cook for 10 seconds, and press the edges with a spatula.
Flip again. Press the edges on that side. Cook for 10 seconds. The bread
should begin to puff with steam and be evenly browned on both sides.
Serve immediately or cool on a rack.
These breads may be cooled
singly on paper towels and then frozen. After half an hour in the
freezer, wrap in clear plastic and then in foil.
**After
measuring the grated radish (packed), toss with 1 teaspoon salt in a
bowl. Leave it for at least 20 minutes. Pick up handfuls of grated
radish and squeeze them dry. Some people use the juice as part of the
water in the bread.
March 18, 2010
Conversation about this article
1: M. Singh (Brampton, Ontario, Canada), March 18, 2010, 5:46 PM.
I think my cholesterol went up a few mmols/L after looking at that photo.