A typical indian breakfast is parantha (flat roasted bread) with chutney or pickle. Parantha is made with whole wheat flour and is a energy-giving healthy food. There are different types of parantha. Plain, with cheese filling, with potatoes, with vegetables or with paneer (cottage cheese) filling.
Here is a salty, spicy version:
- 2 large patatoes, boiled and mashed
- 1 teaspoon dried pomegranate seeds, roasted and powdered
- 2 cups wholewheat flour
- salt to taste
- 2 tablespoons skimmed milk
- 2 tablespoons skimmed milk yogurt
- 1 small onion, chopped
- 1/2 teaspoon red chilli powder
- 2 green chillies, chopped
- 1 teaspoon chaat masala
- 2 tablespoon chopped fresh coriander
Place the wholewheat flour in a bowl and add salt, milk, yogurt and sufficient water and knead into a soft dough. Cover with a damp cloth and set aside for fifteen minutes.
Divide the dough into eight portions. Add the onions to the mashed potatoes along with the salt, chilli powder, green chillies, roasted dried pomegranate seed powder, chaat masala, fresh coriander and salt and mix well, divide in eight portions.
Roll out each portion of the dough into a small pizza-like piece, place one portion of potato filling in the center, gather the edges together and roll out into the ball. further roll into a parantha (thin pizza-like piece).
Heat a tawa* (or frying pan). Place one parantha at a time in your pan and roast for half a minute. Flip and moisten the parantha with a little water. Flip again and moisten the other side too. Continue to roast till both the sides are evenly browned. Serve hot.
* in india they have special frying plates to make parantha called tawa.