Skip to main content

Over to Roti Mela

When Srivalli announced her Roti Mela, I was at a loss to find a special roti to send her way. While my friends think of aloo paranthas and mooli paranthas as special meals, I grew up thinking them commonplace breakfasts in Punjab.

So I had to think what my mom will call special. For she does have those occasional treats, some things so sinful that she will only make them every once in a while. The obvious answer was chana dal parantha.



To make the parantha, boil 1/2 cup split yellow lentils until al dente. In a bowl, mix the lentils, one small onion chopped finely, a tbsp of chopped coriander, salt, garam masala, red chilli powder, cumin seeds and anardana (dried pomegranate seeds). Mix well to make your filling.

Knead one cup whole wheat flour with enough water to make a firm yet pliable dough. Let it rest for a while.

Take a small ball of dough (roughly the size of tennis ball) and roll out to a thick disc. Place 2 tablespoon of the filling in the middle of this disc. Gather the side and bring them together to form a filling-stuffed ball. Toss the ball in dry flour to prevent it sticking and roll it out to a thin parantha.

Heat a griddle and place the stuffed parantha on it. Cook for around half a minute, then flip over. Spread ghee over the parantha, flip back again and apply ghee on the other side. Cook the parantha on both sides until its golden in color. You will notice that chana dal will absorb a lot more ghee than any other parantha, making it sinfully rich yet delicious.

Comments

Srivalli said…
Simran..that roti looks lovely!..thanks for the wonderful entry!
bhags said…
I never had these parathas......but they look tempting
Uma said…
the paratha looks so delicious.
delhibelle said…
That parantha brought back lovely memories of Malhotra aunty, our neighbour in Nizamuddin, Delhi, who often made these with urad dal.
Thanks to you and your ma for this:)
Bharti Khemani said…
Parathas have to be the most perfect food in the world! This recipe looks so yumm! Will have to make this version. Thanks Simran.
Gaurav said…
hi,

here is one i have come across
http://foodiekarve.sulekha.com/

and this one is being redesigned but has an archive.
http://www.baddirections.net/

Popular posts from this blog

Mystery Fruit

This only happened a few times every year, just when the rainy season kicked in. A street hawker will come by, straw basket on head. He will yell "kaul chapni" and I will run out to buy a bundle of these. Stuck together like flowers, they looked like a bouquet. Every hole contains a little fruit. You break out the package, peel the tiny fruit that pops out and eat it. Done slowly, it can take you an hour to eat an head. Or did, when I was about 12 years old.

That was the last time I saw this fruit. I've never seen it again, didn't even know what it was called or where it came from. Three weeks back, Vikram Doctor wrote about a store in Khar that sells Sindhi foods. He described this fruit and I knew it came from my vivid childhood memories. And finally, I knew we were talking about lotus fruit.

Now talk about coincidences. Last weekend, I was passing by a lane in Bandra and for the first time in many, many years I saw the straw basket filled with my mytery fruit. It…

Of Brun and Bun Maska

There is more to Bombay's breads than the pao that goes into pao bhaji and vada pao. There's Brun. and there's bun. We will get there. First, you have to get to know the city's Parsis. And Iranis, who are also Zoroastrians, but came to city a little later, in the late 19th or early 20th century. And when they came, they brought with them these little cafes that dot the city.

I am no expert on Irani chai cafes. And I can't tell you whether Yazdani Bakery will provide you the best experience or Kyani's. But I can tell you a few things you need to ignore when you get there. Appearances don't matter; so ignore the fact that the marble/glass top tables and the wooden chairs look a bit dilapidated. Also ignore the rundown look the place sports.

Instead, get yourself settled. And order a bun muska. This one's familiar to you as a first cousin of the soft hamburger bun. It's similar, but just a tad bit sweeter. Maska, of course, is the generous dollop of b…

A Bowlful of Comfort

I have a friend who is quite the globetrotter. Lunches at her place, often right after her trips, are a treasure trove of global flavours. But the last time we met, she was just back from Tamil Nadu and out she brought a bowl of curd rice. I love curd rice and have eaten a lot of it over the years but my friend's version was so full of flavours and textures, it was a revelation. Obviously, I asked for the recipe.

The genius of this curd rice lies in adding the tempering or the tadka twice, once to mix in the rice so it absorbs all the flavours. Then you make a second batch to top the rice with just before you serve, so it adds crunch to the usually mushy dish. The recipe also has a few other elements added in for texture, freshness and flavour.

I over-ate at lunch at my friend's and I over-ate again when I made this for myself for lunch. Plus, all the ingredients you need are likely in your kitchen already so you may as well go make it now.

Ingredients
1/2 cup rice
1 cup plain…