So it’s December already! How has the year been for all of you?? December equals fun, family time,food and celebrations for most of us, doesn’t it? It’s the Christmas month for most of the western world and New year’s for everyone.
So this December, I am going to be sharing a mix of articles on health & wellness.. and of course, food!
So starting with sharing an Indian recipe with you all.
Now this recipe is easy, tasty and of course different. It has a very savory, tangy and a little spicy flavor to it, making it a simple yet unique recipe.
It’s healthy to say the least and filling as well. Parathas make for a good lunch/ dinner or even breakfast, depending on how heavy they are and what do you team them up with.
If you have them with tea or coffee they are great for having at breakfast. If you team them up with other items such as sabzi (cooked veggies) or dal (lentil soup)or both, it makes for a good lunch or dinner.
Now since I follow a vegetarian/vegan lifestyle, all of my recipes are going to be either vegan or vegetarian. They are gut friendly and easy to prepare.
Anyway without further ado, sharing my tomato paratha recipe with all of you here!
3-4 cups whole wheat flour
(replace by all purpose flour that is maida if you don’t have it. But whole wheat flour is way healthier)
- 1 and half tomatoes
- 2 green chillies
- Salt (according to taste)
- 1 teaspoon Red chilli powder
- 1-2 teaspoon garam masala
- 2 teaspoons kasuri methi(optional)
- 2-3 teaspoons of black pepper powder. Freshly ground is preferred.
- 1-2 tsps seasame seeds (optional)
- Water (according to need)
- Olive oil ( or any other,according to need and preference)
- In a grinder or mixie, grind the tomatoes, green chillies, red chilli powder and garam masala. Add salt. Grind till it forms a pureé
2. In a bowl, mix 3-4 cups of whole wheat flour. Add your tomato pureé to it. Please note, unlike usually adding water to the flour, do not add water to this one immediately after adding the tomato paste. The reason being tomatoes naturally release a lot of water. So just mix your pureé and flour together without water and then add water as necessary.
3. As you keep mixing, check if salt is okay and add if necessary. Add 2-3 tsps of olive oil in between so that the dough doesn’t stick to the bowl. Add kasuri methi, pepper and if you want, seasame seeds as well.
4. Keep mixing until your dough is ready. It should be not too hard and not too soft or sticky.
5. If you feel it’s runny or sticky, then add more wheat flour and some more olive oil.
6. Once dough is formed, you can let it sit for 15-20 mins.
7. Then make small balls, flatten them and roll them with the rolling pin and board.
8. Heat a non-stick pan, let the pan be on high flame, once it’s hot, lower the flame to medium..
9. Place your paratha on it and let each side cook till color changes and darkens a bit.
10. You can use oil/ ghee here as well on the pan, but that is again optional..
11. Once cooked, remove and serve!!
12. Your tomato parathas are ready!!! Serve with sides of your choice. I first tried them with raita (mix of yogurt and raw veggies) and cabbage veggie. Second time with tea as breakfast. Goes well with both.
So I hope you all liked this recipe..Do go ahead and try it and let us know how it was!! Happy winters 😊
Stay tuned for more upcoming recipes as well as health and wellness articles 🙂