And so when the price of rice hit the $25 per 20lb. bag mark, I had no choice but to look for ways to change our daily rice-loaded menu and dot it with more whole grain options. But I had to figure out how to make this work into my roti making skills, or lack thereof.
Parathas were my answer! Unlike rotis which need to be just the right shape, the right thickness, the right amount of heat to make them puff up on the stove..(too much pressure)…parathas, in my opinion are easier to pass off. They can be thin or thick, rolled into triangles or any other shape (!) and can also be stuffed with vegetables or other spices. And so, when my friend Radhika K gave me an idea for tomato parathas, I had to try them out. Versatile is the word for parathas. They stay soft enough to last from breakfast through lunch and make the perfect ingredient for roll ups as well.
Ingredients:
2 cups whole wheat flour
1/2 tsp besan (gram flour)
2 vine ripened tomatoes
1/2 tsp turmeric pd
1/2 inch ginger grated
2-3 green chilies (the Indian or Thai variety)
1/4 cup chopped cilantro
1/2 tsp jeera or cumin seeds
a pinch asafoetida (hing)
Salt to taste
1. Grind all the above ingredients (except the wheat and gram flours) to make a paste.
2. Add the flours to this paste and knead using a food processor (or your hands) to make a dough that’s not too sticky and not too dry.
3. Divide the dough into small balls. Roll each ball into a paratha (see here for directions on how to roll parathas)
4. Serve hot with a little butter or ghee (clarified butter) spread on the parathas. You can also serve these parathas with some mango pickle and yoghurt for that perfect meal!
