MUMBAI PAAV BHAJI
SERVES 4 TO 6 PREP: 15 minutes COOK: 35 minutes TOTAL: 50 minutes
The perfect Indian street food! As teenagers, my friends and I would gather around a small street stall to eat freshly made paav bhaji. Buttery bread is topped with spiced veggie mash, onions, and cilantro and finished with a squeeze of lime juice.
2 to 4 tablespoons salted butter, plus 4 tablespoons, at room temperature
1 large yellow onion, finely diced
½ green bell pepper, seeded and diced
½ red bell pepper, seeded and diced (optional)
5 cups cauliflower florets (1-inch florets)
2 large Yukon gold potatoes, peeled and cut into 1-inch cubes
3 plum tomatoes, cored and diced
½ cup frozen green peas
Kosher salt
1 cup water
3 tablespoons tomato paste
1 tablespoon paav bhaji masala (see Note)
1 tablespoon Kashmiri red chile powder or another mild red chile powder (see Note)
¼ teaspoon ground turmeric
½ cup chopped fresh cilantro
12 potato buns
1 red onion, finely diced
1 lime, cut into wedges
Select the high Sauté setting on the Instant Pot and heat 2 tablespoons of the butter. Add the yellow onion and bell peppers and sauté until the onion turns translucent, about 5 minutes. Add the cauliflower, potatoes, tomatoes, peas, and 2 teaspoons salt; pour in the water; and stir well with a wooden spoon, nudging loose any browned bits from the pot bottom.
Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Pressure Cook or Manual setting and set the cooking time for 6 minutes at high pressure.
Perform a quick release by moving the Pressure Release to Venting. Open the pot. Select the normal Sauté setting and mash all the veggies with a potato masher. Stir in the tomato paste, paav bhaji masala, red chile powder, and turmeric, followed by 2 tablespoons butter (optional but highly recommended). Cover the pot with a glass lid (or other nonlocking lid that fits), as the bhaji will start to splatter, and cook until heated through, about 5 minutes. Taste and adjust the seasoning with salt, paav bhaji masala, and chile powder if needed. Press the Cancel button to turn off the Instant Pot. Sprinkle with the cilantro.
Just before serving, use the remaining 4 tablespoons butter to spread 1 teaspoon room-temperature butter on the cut side and over the top and bottom of each potato bun. Heat a griddle or heavy skillet over high heat. Add the buns and toast each side until golden brown, 2 to 3 minutes each.
Spoon the bhaji into buns, top with the red onion, and serve with the lime wedges on the side.
VEGAN VARIATION
Substitute neutral vegetable oil for the butter.
NOTE
For a spicier bhaji, add more paav bhaji masala or red chile powder.
RAW MANGO CURRY
Kachi Kairi Nu Shaak
SERVES 4 PREP: 10 minutes COOK: 15 minutes TOTAL: 25 minutes
The flavors in this dish span three continents—Asia, Africa, and Europe—reflecting Indian migration in the twentieth century. In the early 1900s, many Indian families settled in southeastern Africa and adapted their lives and recipes to the local Swahili culture and ingredients. After World War I most further migrated to the United Kingdom. By using spices native to India, like turmeric, mustard seeds, and hing; African techniques, such as slow cooking mangoes; and recognizing the popularity of curry as an adopted UK national dish, this sweet, tangy vegan curry brings together the best of the three continents and has the perfect kick. To serve this curry gluten-free, omit the parathas.
2 semiripe but firm mangoes (see Note)
1 tablespoon neutral vegetable oil
½ teaspoon black mustard seeds
¼ teaspoon fenugreek seeds
1 pinch hing (asafetida; see this page)
⅛ teaspoon ground turmeric
1 tablespoon grated jaggery or brown sugar
1 teaspoon kosher salt
1 teaspoon Kashmiri red chile powder or another mild red chile powder
1 teaspoon ground coriander
½ teaspoon ground cumin
½ cup water
4 parathas (this page) for serving
Cut each unpeeled mango into ten wedges, each about 1 inch thick; remove the pits and reserve.
Select the high Sauté setting on the Instant Pot and heat the oil. Add the mustard seeds directly to the hot oil at the bottom edges of the pot and cook until they start to pop, 2 to 3 minutes. Add the fenugreek and cook until the seeds just begin to darken, about 30 seconds, being careful not to overly brown or burn the fenugreek seeds. Add the hing, tumeric, mango wedges and pits, jaggery, salt, chile powder, coriander, and cumin; pour in the water; and stir to combine.
Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Pressure Cook or Manual setting and set the cooking time for 4 minutes at high pressure.
Perform a quick release by moving the Pressure Release to Venting. Press the Cancel button to turn off the Instant Pot. Open the pot and stir to release some of the pulp from the mango wedges and pits to thicken the curry.
Spoon onto plates and serve with the parathas.
NOTE
Add an extra minute to the pressure-cooking time if the mangoes are hard rather than semiripe.
PANEER IN SPINACH SAUCE
Palak Paneer
SERVES 4 PREP: 10 minutes COOK: 10 minutes TOTAL: 20 minutes
I call this dish Mommy’s Helper because it is a surefire way to get nutrient-rich spinach into kids without a complaint. The flash-cooking method helps preserve the vitamins, flavor, and rich color of the spinach. Cumin seeds add a subtle earthiness, and the creamy texture of cashews is the perfect replacement for traditional heavy cream, as it seamlessly balances the pureed sauce. To serve this dish gluten-free, omit the parathas.
15 raw cashews
¼ cup whole or low-fat milk, warmed
2 tablespoons ghee
1 teaspoon cumin seeds
1 yellow onion, finely diced
1 teaspoon minced hot green chile
1 teaspoon minced garlic
1 teaspoon grated fresh ginger
1 pound fresh baby spinach or frozen chopped spinach
1 teaspoon kosher salt
½ to 1 cup water
2 cups cubed paneer, in ½-inch cubes
3 cups Cumin Rice (Jeera Rice; this page) for serving
4 parathas (this page) for serving
In a blender, combine the cashews and milk and blend until a smooth paste forms. Set aside.
Select the high Sauté setting on the Instant Pot and heat the ghee. Add the cumin seeds directly to the hot ghee at the bottom edges of the pot and cook until they start to sizzle, about 1 minute. Add the onion, green chile, garlic, and ginger and sauté until onion begins to turn translucent, about 2 minutes. Add the spinach and salt, pour in ½ cup of the water, and stir well with a wooden spoon, nudging loose any browned bits from the pot bottom.
Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Pressure Cook or Manual setting and set the cooking time for 1 minute for frozen spinach, or 0 (zero) minutes for fresh spinach, at high pressure.
Perform a quick release by moving the Pressure Release to Venting. Open the pot. Select the low Sauté setting to stop the spinach puree from spattering. Using an immersion blender, puree until smooth, adding the remaining ½ cup water if needed to achieve your desired consistency. Stir in the cashew paste and paneer and cook until the mixture comes to a gentle boil, incorporating the flavors and heating through, about 2 minutes. Press the Cancel button to turn off the Instant Pot.
Ladle into a serving bowl immediately, so the spinach stops cooking and maintains a fresh color, and serve with the rice and hot parathas.
VEGAN VARIATION
Substitute neutral vegetable oil for the ghee, water for the milk, and extra-firm tofu for the paneer.
PANEER IN CREAMY TOMATO SAUCE
Paneer Makhani
SERVES 4 PREP: 10 minutes COOK: 20 minutes TOTAL: 30 minutes
Makhani, which translates to “with butter,” is a classic dish that can be made with a variety of proteins; in this case, paneer. With a robust garam masala–scented tomato-and-cream-based sauce, this crowd-pleaser is quintessential Indian soul food. I like to finish the dish with dried fenugreek leaves for added complexity and authentic North Indian flavor. Serve with toasted naan and steamed basmati rice.
2 tablespoons ghee
1 large yellow onion, finely diced
1 tablespoon grated fresh ginger
1 tablespoon minced garlic
2 teaspoons Kashmiri red chile powder or another mild red chile powder
1½ teaspoons kosher salt
½ teaspoon ground turmeric
1 cup canned tomato puree
½ cup water
1 pound cubed paneer, in ½-inch cubes
½ cup canned coconut cream (see Note)
2 tablespoons tomato paste
2 tablespoons dried fenugreek leaves (optional)
2 teaspoons sugar
1 teaspoon garam masala (this page)
½ cup chopped fresh cilantro
Select the high Sauté setting on the Instant Pot and heat the ghee. Add the onion, ginger, garlic, chile powder, salt, and turmeric and sauté until aromatic, about 1 minute. Add the tomato puree and water and stir to combine.
Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Pressure Cook or Manual setting and set the cooking time for 8 minutes on high pressure.
Perform a quick release by moving the Pressure Release to Venting. Open the pot and stir in the paneer, coconut cream, tomato paste, fenugreek leaves, sugar, and garam masala. Select the high Sauté setting and cook until the curry comes to a gentle boil, about 5 minutes. Press the Cancel button to turn off the Instant Pot.
Ladle the curry into bowls, sprinkle with the cilantro, and serve.
NOTE
Heavy cream can be substituted for coconut cream.
POTATOES WITH FRESH FENUGREEK LEAVES
Aloo Methi
SERVES 4 PREP: 5 minutes COOK: 10 minutes TOTAL: 15 minutes
This recipe uses slightly bitter fresh methi leaves, also known as fenugreek, and incorporates them with creamy Yukon gold potatoes for a hearty and filling meal. I love the convenience of ready-to-use frozen fenugreek leaves, available in the freezer aisle in Indian grocery stores. Fresh leaves are also available in Indian grocery stores, although cleaning them will add to the prep time. I like to buy fresh fenugreek leaves and then pick, clean, chop, and freeze them for later use. To serve this dish gluten-free, omit the parathas.
2 tablespoons neutral vegetable oil
½ teaspoon cumin seeds
2 tablespoons minced garlic
1 to 2 teaspoons minced hot green chile (see Note)
¼ teaspoon ground turmeric
2 large Yukon gold potatoes, peeled and cut into ½-inch cubes
2 cups chopped fresh or frozen fenugreek leaves
2 teaspoons kosher salt
¼ cup water
8 parathas (this page) for serving
Select the high Sauté setting and heat the oil. Add the cumin seeds directly to the hot oil at the bottom edges of the pot and cook until they start to sizzle, about 30 seconds. Add the garlic, chiles, and turmeric and sauté until aromatic, about 1 minute. Add the potatoes, fenugreek, and salt; pour in the water; and stir until combined.
Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Pressure Cook or Manual setting and set the cooking time for 2 minutes at high pressure.
Perform a quick release by moving the Pressure Release to Venting. Open the pot and stir to recombine and to coat the potatoes evenly with the fenugreek leaves and spices.
Spoon onto plates and serve with the parathas.
NOTE
Use 1 teaspoon hot green chile for a milder dish and 2 teaspoons for a spicier dish.
BABY POTATOES IN SPICY MASALA SAUCE
Dum Aloo
SERVES 4 PREP: 15 minutes COOK: 20 minutes TOTAL: 35 minutes
Potatoes cooked in the Instant Pot are soft and creamy, so this heartwarming dish is perfectly suited for pressure cooking. I first tried this dish in Kashmir, where traditional Kashmiri dum aloo consists of slow-cooked potatoes served in a spicy yogurt-based sauce. Here, I use cashew paste instead of yogurt, which adds a depth of flavor and a creamier texture to the curry. You can use cubed yellow or red potatoes in place of the baby potatoes. To serve this dish gluten-free, omit the parathas.
10 baby potatoes
15 raw cashews
¼ cup whole or low-fat milk, warmed
2 tablespoons ghee
1 large yellow onion, finely diced
2 teaspoons grated fresh ginger
2 teaspoons minced garlic
2 ripe plum tomatoes, cored, quartered, and pureed in a blender, or ¾ cup canned tomato puree
Kosher salt
½ teaspoon ground turmeric
½ to 1 tablespoon Kashmiri red chile powder or another mild red chile powder
½ to 1 teaspoon garam masala (this page)
½ cup water
1 tablespoon dried fenugreek leaves
¼ cup chopped fresh cilantro
8 parathas (this page) for serving
Peel the potatoes and, using a paring knife, hollow out the top ½ inch of one narrow end. Set aside the potatoes and reserve their centers.
In a blender, combine the cashews and milk and blend until a smooth paste forms. Set aside.
Select the high Sauté setting on the Instant Pot and heat the ghee. Add the onion and cook, stirring occasionally, until the onion starts to soften, about 2 minutes. Add the ginger and garlic and sauté until aromatic, about 30 seconds. Add the reserved potato centers, tomato puree, 1 teaspoon salt, turmeric, chile powder, and garam masala and stir to combine. Cover the pot with a glass lid (or other nonlocking lid that fits) and cook, stirring a couple of times, about 2 minutes. Press the Cancel button to turn off the Instant Pot. Add the partially hollowed potatoes and stir until the masala mixture coats the potatoes. Pour in the water and stir well with a wooden spoon, nudging loose any browned bits from the pot bottom.
Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook or Manual setting and set the cooking time for 8 minutes at high pressure.
Perform a quick release by moving the Pressure Release to Venting. Open the pot. Select the high Sauté setting. Stir in the cashew paste and fenugreek until combined. Taste and adjust the seasoning with salt if needed. Cook until the curry comes to a gentle boil, 3 to 4 minutes. Press the Cancel button to turn off the Instant Pot.
Sprinkle with the cilantro and serve with the hot parathas.
VEGAN VARIATION
Substitute neutral vegetable oil for the ghee and water for the milk.
STUFFED BABY EGGPLANT
Baingan Masala
SERVES 4 PREP: 15 minutes COOK: 15 minutes TOTAL: 30 minutes
These stuffed eggplants look impressive but are simple to make. I like to use plump, round Indian baby eggplants and stuff them with onion, ginger, garlic, and a concoction of fragrant, earthy spices. If your eggplants are bigger, you may want to increase the cooking time to 5 minutes. It is better to cook eggplants for a lesser time to avoid overcooking. If they are underdone you can always sauté them in the Instant Pot for a few minutes or pressure-cook them longer. Enjoy with parathas or roti, or omit for a gluten-free dish.
8 small baby eggplants (each about 2 by 1½ inches)
1 yellow onion, grated or finely diced
1 tablespoon fresh or thawed frozen shredded coconut
1 teaspoon grated jaggery or brown sugar
1 teaspoon grated fresh ginger
1 teaspoon minced garlic
1 teaspoon Kashmiri red chile powder or another mild red chile powder
1 teaspoon garam masala (this page)
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon kosher salt
¼ teaspoon ground turmeric
1 tablespoon neutral vegetable oil
½ teaspoon black mustard seeds
½ cup water
½ cup chopped fresh cilantro
8 parathas (this page) for serving
Wash the baby eggplants and trim the stems to about ½ inch. Starting from the round globe end, cut the eggplants vertically, stopping before you cut into the stem. Make a second, perpendicular cut from the globe end toward the stem, again stopping before you cut into the stem.
In a bowl, stir together the onion, coconut, jaggery, ginger, garlic, chile powder, garam masala, coriander, cumin, salt, and turmeric. Stuff the eggplants by spooning about 1 to 2 tablespoons of the mixture into the slits. Reserve any remaining onion mixture (you may not need all of it).
Select the high Sauté setting on the Instant Pot and heat the oil. Add the mustard seeds directly to the hot oil at the bottom edges of the pot and cook until they start to pop, 2 to 3 minutes. Press the Cancel button to reset the cooking program. Carefully add all the stuffed eggplants to the Instant Pot, layer any remaining onion mixture on the top of the eggplants, and pour in the water.
Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook or Manual setting and set the cooking time for 4 minutes at low pressure.
Perform a quick release by moving the Pressure Release to Venting. Open the pot.
Carefully transfer the eggplants to a serving platter. Sprinkle the cilantro over the top, and serve with the hot parathas.
CURRIED BOTTLE GOURD AND LENTILS
Lauki Chana
SERVES 4 PREP: 10 minutes COOK: 25 minutes TOTAL: 35 minutes
Lauki, commonly known in the United States as calabash or bottle gourd, has a mild flavor and tender flesh when cooked. In this dish, it is the ideal complement to creamy chana daal (split chickpeas). While this curry is a complete meal in itself, it is also satisfying with paratha. In India, it’s a popular meal: vitamins, starch, and protein to keep you going all day.
2 tablespoons neutral vegetable oil
1 teaspoon cumin seeds
1 plum tomato, cored and diced
2 teaspoons grated fresh ginger
2 teaspoons minced garlic
⅛ teaspoon ground turmeric
1 pound lauki (calabash), peeled and cut into 1-inch cubes
1 cup chana daal, rinsed
2 teaspoons Kashmiri red chile powder or another mild red chile powder
2 teaspoons ground coriander
2 teaspoons kosher salt
2 cups water
¼ cup chopped fresh cilantro
Select the high Sauté setting on the Instant Pot and heat the oil. Add the cumin seeds directly to the hot oil at the bottom edges of the pot and cook until they start to sizzle, about 1 minute. Add the tomato, ginger, garlic, and turmeric and sauté until aromatic, about 1 minute. Add the lauki, chana daal, chile powder, coriander, and salt; pour in the water; and stir to combine.
Secure the lid set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Pressure Cook or Manual setting and set the cooking time for 5 minutes at high pressure.
Let the pressure release naturally; this will take about 10 minutes. Open the pot and stir.
Transfer to a serving bowl, sprinkle with the cilantro, and serve.
CORN ON THE COB IN PEANUT CURRY
Makai Nu Shaak
SERVES 4 PREP: 10 minutes COOK: 15 minutes TOTAL: 25 minutes
Here is a dish that is best eaten with your hands, and I can guarantee you that you’ll be licking this luscious sauce off your fingers by the end of the meal. The succulent corn is traditionally cooked with yogurt, but I find that using peanut butter gives it the same creaminess and more depth of flavor. I like to serve this dish with a bright garnish of cilantro and with parathas, which are perfect for soaking up the delicious sauce.
1 tablespoon neutral vegetable oil
1 yellow onion, finely diced
2 teaspoons grated fresh ginger
2 teaspoons Kashmiri red chile powder or another mild red chile powder
1½ teaspoons kosher salt
1 teaspoon ground coriander
½ teaspoon ground cumin
¼ teaspoon garam masala (this page)
¼ teaspoon ground turmeric
1½ cups water
4 ears corn, husks and silk removed, each cut into 4 pieces
2 tablespoons creamy peanut butter
1 tablespoon tomato paste
¼ cup chopped fresh cilantro
1 lemon, cut into wedges
Select the high Sauté setting on the Instant Pot and heat the oil. Add the onion and sauté until translucent, 2 to 3 minutes. Add the ginger, chile powder, salt, coriander, cumin, garam masala, and turmeric and mix well. Pour in the water and stir well with a wooden spoon, nudging loose any browned bits from the pot bottom. Press the Cancel button to turn off the Instant Pot. Add the corn and stir until evenly coated. Top with the peanut butter and tomato paste, but do not stir them in, as they may stick to the bottom of the pot, which can prevent it from coming up to pressure.
Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook or Manual setting and set the cooking time for 2 minutes at high pressure.
Perform a quick release by moving the Pressure Release to Venting. Open the pot and stir to mix to coat the corn evenly with the curry.
Ladle into bowls, garnish with the cilantro, and serve with a squeeze of lemon.
CURRIED CAULIFLOWER WITH PEAS
Gobhi Matar
SERVES 4 PREP: 5 minutes COOK: 10 minutes TOTAL: 15 minutes
Gobhi Matar, a filling fifteen-minute recipe made from kitchen staples, is a go-to vegetarian entrée at our house. This vibrant dish balances the mild flavor of cauliflower with savory tomatoes and garlic and the sweetness of peas. I’ve used frozen peas here, but in the spring, fresh peas work equally well. Serve with hot parathas or steamed basmati rice.
1 tablespoon neutral vegetable oil
3 cups cauliflower florets (2-inch florets)
2 plum tomatoes, cored and diced
1 cup frozen green peas
1 teaspoon minced garlic
1 tablespoon ground coriander
1 teaspoon Kashmiri red chile powder or another mild red chile powder
1 teaspoon kosher salt
½ teaspoon garam masala (this page)
¼ teaspoon ground turmeric
1 tablespoon water
¼ cup chopped fresh cilantro
Combine the oil, cauliflower, tomatoes, peas, garlic, coriander, chile powder, salt, garam masala, and turmeric in the Instant Pot and stir to mix. Sprinkle in the water and stir to combine.
Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook or Manual setting and set the cooking time for 1 minute at high pressure.
Perform a quick release by moving the Pressure Release to Venting. Open the pot and stir gently. Wearing heat-resistant mitts, lift out the inner pot; this will help prevent the cauliflower from overcooking.
Carefully transfer the curry to a serving platter. Sprinkle the cilantro over and serve.
MIXED VEGETABLES IN TOMATO AND CASHEW SAUCE
Navratan Korma
SERVES 4 PREP: 15 minutes COOK: 20 minutes TOTAL: 35 minutes
This modern version of navratan korma re-creates the sweet and mildly spiced flavors of the slow-cooked North Indian Mughlai dish. Traditionally made with navratan, or “nine jewels,” this rich recipe can be made with a combination of your favorite vegetables and topped with nuts and raisins for a gorgeous mix of colors, textures, and flavors. To serve gluten-free, omit the parathas.
½ cup raw cashews
¼ cup whole or low-fat milk, warmed
3 tablespoons ghee
2 tablespoons raisins
1 small yellow onion, finely diced
1 teaspoon grated fresh ginger
1 teaspoon minced garlic
1 cup canned tomato puree
2 teaspoons kosher salt
1 teaspoon sugar
1 teaspoon Kashmiri red chile powder or another mild red chile powder
1 teaspoon ground coriander
½ teaspoon garam masala (this page)
¼ teaspoon ground turmeric
2 cups frozen mixed vegetables (carrots, green beans, corn, and green peas)
2 cups cauliflower florets (1-inch florets)
1 cup chopped red bell pepper, in ½-inch pieces
1 cup water
1 tablespoon dried fenugreek leaves (optional)
¼ cup chopped fresh cilantro
8 parathas (this page) for serving
In a blender, combine ¼ cup of the cashews and the milk and blend until a smooth paste forms. Set aside.
Select the high Sauté setting on the Instant Pot and heat 1 tablespoon of the ghee. Add the remaining ¼ cup cashews and the raisins and sauté until the cashews turn golden brown and the raisins start to plump up, 1 to 2 minutes. Transfer the cashews and raisins to a small bowl and set aside.
Add the remaining 2 tablespoons ghee, the onion, ginger, and garlic to the pot and sauté until the onion turns translucent, about 2 minutes. Add the tomato puree, salt, sugar, chile powder, coriander, garam masala, and turmeric and cook until the mixture comes to a gentle simmer, about 2 minutes. Add the frozen vegetables, cauliflower, bell pepper, and water and stir to combine.
Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Pressure Cook or Manual setting and set the cooking time for 1 minute at high pressure.
Perform a quick release by moving the Pressure Release to Venting. Open the pot. Select the high Sauté setting and, if desired, crush the fenugreek leaves with the palms of your hands to release the aromas and then stir them into the curry. Stir in the cashew paste and mix until combined. Cook until the curry comes to a gentle boil, about 2 minutes. Press the Cancel button to turn off the Instant Pot.
Spoon onto a serving platter, garnish with the reserved cashews and raisins and the cilantro, and serve with the hot parathas.
VEGAN VARIATION
Substitute neutral vegetable oil for the ghee and water for the milk.
Indian Breads
Layered parathas or plain roti made on a stove-top griddle, naan made in the traditional clay oven (tandoor), and deep-fried puri or bhatura are some of the homemade wheat breads commonly served with Indian cuisine. In addition to these, Indian breads are also made using grains like sorghum, millet, and rice. An essential part of many meals, breads can be used in lieu of a spoon to scoop up stir-fried vegetables and soak up delicious curries.
Parathas, a staple in my home, are India’s soft, thin, and flaky flatbread, and they can be eaten for breakfast, lunch, or dinner. For me, parathas bring back memories of my mother’s kitchen, as she served them hot off the griddle. “Garam, garam paratha,” she would say. “Warm, warm paratha.”
PARATHA
MAKES 10 PARATHAS PREP: 30 minutes COOK: 30 minutes TOTAL: 1 hour
4 cups whole wheat flour (preferably Aashirvaad brand whole wheat atta)
5 tablespoons neutral vegetable oil
2 teaspoons kosher salt
1¼ cups water
4 tablespoons ghee
In a large bowl, stir together 3 cups of the flour, 1 tablespoon of the oil, and the salt. Slowly add the water, a little bit at a time, mixing with your hands until a soft dough forms. (You may need a few tablespoons more water, depending on the brand of flour.) This process takes 6 to 8 minutes.
Add 1 tablespoon of the oil to the dough and knead again until the dough is soft and there are no lumps, about 2 minutes. Cover the dough with plastic wrap or a kitchen towel and let rest at room temperature for 20 minutes. (At this point, you can transfer the dough to an airtight container and refrigerate for up to 3 days.)
Place the remaining 1 cup flour in a shallow bowl. Have the remaining 3 tablespoons oil and the ghee ready.
Divide the dough into ten pieces. Roll each piece into a ball with the palms of your hands and then flatten it slightly. Working with one piece of dough at a time, dip it in the flour to generously coat on both sides. Using a rolling pin, roll the dough into a 6-inch circle. Dip one side of the circle into the flour. Drizzle the floured surface with 2 or 3 drops of oil, spreading it evenly with your fingers. Fold the circle in half so that the oil is on the inside.
Dip one side of the semicircle in the flour. Drizzle the floured surface of the semicircle with 2 or 3 drops of oil, spreading it evenly with your fingers. Fold the semicircle in half again; you should have a triangular piece of dough layered with flour and oil.
Dip the triangle into the flour to generously coat on both sides.
Working with one edge of the triangle parallel to the top edge of the rolling surface, apply gentle pressure to roll from the center toward the top edge. Rotate the paratha so that the second edge is parallel to the top and repeat the roll. Rotate once more so that the third edge is parallel to the top and roll. Continue rotating and rolling the paratha, maintaining the triangular shape, until all three edges have been rolled approximately six times and each edge is about 7 inches long. If the dough starts to stick, dip the paratha into the flour. (For beginners, it could be challenging to keep the paratha in a triangular shape, but as long as the dough is evenly rolled out, you are good to go!)
Warm a griddle over medium-high heat. Once the griddle is hot, carefully place the rolled out paratha on the surface and cook until the bottom of the paratha turns lighter than the uncooked top, about 1 minute. With a flat spatula, flip the paratha and top with ¼ teaspoon ghee, spreading it evenly over the surface with the back of a spoon. Cook the second side until it turns light brown, about 2 minutes. Flip the paratha a second time and top with ¼ teaspoon ghee, spreading it evenly over the surface with the back of the spoon. Cook until light brown, 1 to 2 minutes. Gently press the corners of the paratha with the spatula to help the paratha cook evenly; be sure to press gently for a soft, flaky paratha. Once both sides get spotty brown, transfer the paratha to a plate.
Repeat with the remaining dough pieces, oil, and ghee. While one paratha is cooking you can start to roll the next.
Serve warm.
VEGAN VARIATION
Substitute neutral vegetable oil for the ghee.
NOTES
Store the cooked parathas in the refrigerator for up to 3 days or the freezer for up to 2 months.
To reheat refrigerated or thawed frozen parathas, warm a griddle over medium-high heat and add a drizzle of neutral vegetable oil. When the oil is hot, place a paratha in the pan and heat until golden brown, about 3 minutes. With a flat spatula, flip the paratha and heat the second side until golden brown and the paratha is heated through, about 2 minutes.