Saturday, April 28, 2012

Paratha - Indian Breakfast Food You Should Try

Every day we start the day with breakfast. When we travel, that breakfast can also tell a lot about the customs. If we have the opportunity to take a typical breakfast place we visited, we will share one of the daily customs of its people. We try their daily flavors and will copy a fundamental routine in everyone's life.

This time we travel to India, with a flatbread that despite what you can imagine results into the flakiest bread. This is Paratha, a quick bread that is prepared with leavening. It is an ideal breakfast food to replace the traditional American pancakes or the elaborate croissants because they are a mixture between them.

Its peculiarities are that it is a bread that does not have yeast. It is made with ghee, a butter that is removed by the effect of cooking the milk proteins and water. Paratha is the union of two words that mean layers of flour and they are crispy on outside and soft inside. There are endless variations of paratha, that is stuffed in every way possible.

Despite having in common the basic ingredients, the bread is produced in a wide range of types that differ in seasoning and workmanship. It assumes various names. Among the most common are aloo paratha, gobi paratha, mooli paratha, onion paratha, paneer paratha, methi paratha and others. The Mughlai paratha is a type of bread very simple to prepare, filling of beans, meat or paneer. It is hearty and delicious.

The Paratha as I say, are traditional fast flatbreads of India. They are in flaky form. These that I present to you today is called Kerala Paratha with fillings based on cooked potato and spices. The base mass is prepared in both cases with flour, milk or water, ghee or butter, a pinch of salt and another with sugar to give color. Aloo Paratha although is stuffed, whole wheat flour is used more commonly.

In India there are prepared Naan bread, to eat with the main course especially spicy preparations, which balance in an amazing way the intensity of the dishes.

The flaky effect of Kerala Paratha is achieved by stretching the dough, very thin as cigarette paper and then folding it like an accordion. Then twist that dough folded like a snail and finally go back to stretch it into a pancake shape. It is clear that prior to folding in the form of an accordion, the dough is varnished with ghee, oil or butter, to achieve that puff-like effect.

Once given shape, they are cooked in a pan, preferably iron, also varnishing the paratha with ghee, at least on one side. And at the time of serving people "preen" a bit to break the layers that have formed.


Anonymous said...

Nice recipe

thanks for sharing and visiting my blog

Felicity Grace Terry said...

The chicken I can do without but the rest sounds yummy.

Kalyan Panja
Kalyan Panja is a photographer and a travel writer sharing stories and experiences through photographs and words