Recently, I have noticed so many breads, biscuits, tortillas etc. all being sold on the market with various flavours. In fact everything seems to be flavoured starting from milk, bread, crisps etc. The flavoured tortilla got me to thinking whether I should flavour the humble chappati we eat nearly every day. Now how does garlic flavoured chappatis sound to you? In fact – I discussed quite a few flavours with my family but they all felt that the simple chapatti should remain without flavours BUT they did not mind me experimenting with parathas although they do love my plain parathas!! And this is how my Spicy tomato, onion, garlic, ginger, green chilies paratha got created. I did not want to use any artificial flavours to my parathas so I made them using natural ingredients.
This dish is also perfect to make when entertaining as you can par cook the parathas and fry them to serve hot to your guests. I made these Spicy Parathas with tomato, onion, garlic, ginger & coriander as an experiment for a friend of mine who was looking for quick and easy recipes to use for a “Come Dine With Me” event he was hosting. Some of you may have seen “Come Dine with me” on the television where 4 people host each other and cook dishes to impress each other and give marks for the food. These Spicy Parathas with tomato, onion, garlic, ginger & coriander parathas were a hit with my family and his guests too.
Ingredients for serving 4 people
- ½ cup of passata or blended tomatoes
- 1 small piece of ginger
- 2 cloves of garlic
- 1 small onion
- 1-2 green chilies (use less if you don’t want to make them too hot)
- Small bunch of finely cut coriander
- 1 teaspoon salt
- ½ teaspoon turmeric
- 2 tablespoons oil for the dough
- 3 cups of chapatti flour to make the dough
- ½ cup flour for dusting the parathas when rolling them.
- 2 cups oil for frying (I use sunflower oil)
Method:
1. Add the onion, garlic, ginger and green chilies to the tomato mixture and grind it all in a blender.
2. Sieve the flour and add in the salt and turmeric and the coriander. I didn’t blend in the coriander with the passata as I wanted the Spicy Parathas with tomato, onion, garlic, ginger & coriander parothas has to have some green specks. Add in the 2 tablespoons of oil and mix.
3. Using the tomato mixture, mix the dough. If you don’t have enough tomato mixture, you can use some warm water to finish off . The dough should be nice and pliable. Keep this covered for 20 minutes.
4. Divide the dough into 10 or 12 equal balls.
5. You can shape your Spicy Parathas with tomato, onion, garlic, ginger & coriander parathas, round or triangle.
7. To make an impression here are two styles I like to use:
- Roll out the Spicy Parathas with tomato, onion, garlic, ginger & coriander paratha and brush some oil on one side and dust it with some flour.
- Roll down the paratha as shown below and twist it back into a circle and roll it out again.
- The oil helps to separate the Spicy Parathas with tomato, onion, garlic, ginger & coriander poratha into layers.
7. Now you can just par cook it in a dry frying pan and finish off – by heating it with some oil brushed on both sides of the Spicy Parathas with tomato, onion, garlic, ginger & coriander paratha – when your guests arrive.
8. The second style is to make it in a triangle shape :
- Roll out the paratha and brush some oil on one side and dust it with some flour.
- Fold it in half.
- Fold it in quarter
- Dust it with some flour.
- Roll it into a triangle paratha
If you are looking for more paratha variations you may wish to try these:
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