People accustomed to traditional desi cuisine find true satisfaction in it. Here’s an idea.
if you have any leftover lentils from dinner, mix them into wheat flour in the morning to knead the dough. While kneading, add finely chopped green chilies, red chili powder, salt, roasted and ground cumin (both whole and powdered), finely chopped onions (like in an omelet), and two or three crushed garlic cloves.
You can also add fennel seeds for an extra flavor boost. For even softer bread, mix in a bit of butter or desi ghee. From this dough, make small balls and roll them into layered parathas.
You can use cooking oil for frying the parathas, but the aroma, taste, and golden finish achieved with desi ghee or butter are unmatched. Following this method, you can also make keema (minced meat) parathas or vegetable-stuffed flatbreads with a variety of fillings like aloo gobhi (potato and cauliflower).
Instead of traditional stuffed bread, kneading curries or vegetables directly into the dough gives the bread a unique texture and enhances the flavor.
Every household’s signature aroma and taste vary depending on the type of flour used—whether it’s freshly ground whole wheat flour or fine white flour, each imparts a distinct flavor.
For the Raita.
Take homemade yogurt or store-bought yogurt (which is often thicker but less tangy). Whisk the yogurt with a fork until smooth, ensuring no lumps remain.
To one cup of yogurt, add a finely crushed clove of garlic, salt, ground black pepper, and roasted cumin (whole and ground). For added texture and flavor, you can mix in finely chopped cucumber, onions, and tomatoes.
If you want to be adventurous, add grated carrots or cabbage, though they might feel a bit firm. To enhance the color, mix in fresh coriander, mint, or a chutney made from either. This will give the raita a fresh green hue.
Garlic is the key to flavor in this raita. Crush it and let it sit in the air for a while before mixing it into the yogurt. The longer it rests, the deeper the flavor develops.
You can also use pumpkin or eggplant raita, paired with mint chutney or chili chutney—red or green, depending on your preference.
Now, serve the hot, buttery, layered lentil parathas with raita and pickles. Enjoy this delightful meal and send your prayers my way!
Courtesy of Naeem Malik.
