~ Tamalapaku

I - Imli Ka Paratha

BM #92 Day 9 -

Imli in Hindi means Tamarind. This is a sweet, tangy and spicy version of a paratha. I took the easy route by using the store bought tamarind-date chutney for the sweet and tangy flavors.

In a brainstorming session with my friend Pooja, she suggested I for imli and I took it from there. We loved this burst of flavors in the paratha and have made these a couple times so far.

Check out the recipe, I for Imli ka paratha while tomorrow's post is fine tuned.

Recipe Inspiration - Pooja
Ingredients -

Wheat Flour 3/4 cup
Tamarind-Date Chutney 1-2 Tbsp (per taste)
Salt, Turmeric and Ajwain as needed
Green Chili, finely chopped 1 tsp
Ginger-Garlic Paste 1 tsp
Onions, finely chopped 2 Tbsp
Coriander leaves, chopped 2 Tbsp
Oil / Ghee for shallow frying

Method Of Preparation -

In a mixing bowl, add all the ingredients. Mix well.

Slowly add water as needed to knead into a soft dough. If the dough is rested, it might get soggy because of the onions and salt.

Pinch the dough into 5-6 equal parts and roll each of them into a thin circle (roti).

Heat the griddle/tawa.

Gently place the roti on the hot griddle.

After bubbles appear, flip it, spray oil/ghee and after a few seconds, flip it and spray oil/ghee until both sides are uniformly cooked.

Cover in a paper lined box and continue with the rest of the dough.

Serve it with spiced yogurt or any other accompaniment of your choice.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 92

An InLinkz Link-up

Preparation Time 20 minutes
Makes 5-6

Posted by Harini R on Tuesday, September 11, 2018

12 comments

categories: Blogging Marathon, Flatbread, Flours, Onions, Vegetables, Wheat Flour (Godhuma pindi) | |

H - Hara Bhara Paratha

BM #92 Day 8 -

Welcome back to another week of Indian Flatbreads. We shall cover the letters H through M this week.

To come up with a flatbread starting with H was slightly tough. When my friend gave me an idea that I could name it Hara bhara paratha and add all the greens available at home, I was relieved :)

I had spinach and some store bought coriander-mint chutney which I used to mix in the dough to make a spicy paratha.

Recipe Inspiration - Pooja
Ingredients -

Wheat Flour 1 1/2 cups
Water as needed to knead the flour
Spinach, blanched 1 cup
Coriander - Mint Chutney 1 Tbsp
Green Chilies 1-2 (or as needed)
Salt, Garam Masala, Ajwain as needed

Method Of Preparation -

Make a coarse paste of the blanched spinach, coriander-mint chutney and green chilies.

Knead the chapati dough with the whole wheat flour and salt, garam masala and ajwain adding the spinach mixture. Keep it covered for about 10-15 min.

Make 6-7 equal portions of the dough.

Roll out the parathas into 5 inch circular discs.

Shallow fry on a griddle/tawa until both the sides are done spraying as much oil as needed. Repeat the procedure for all the parathas.

Enjoy with Raitha.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 92

An InLinkz Link-up

Preparation Time 25 minutes
Makes 6-7

Posted by Harini R on Monday, September 10, 2018

12 comments

categories: Blogging Marathon, Flatbread, Flours, Palak (Spinach), Vegetables, Wheat Flour (Godhuma pindi) | |

G - Gobi Paratha

BM #92 Day 7 -

The heavenly taste of Gobi Paratha (Cauliflower Paratha) for breakfast makes my mouth water. The shredded cauliflower with spices filled in a paratha sounds so easy to think about. But the challenge is that cauliflower when shredded and salted, leaves a lot of water.

To get around this problem, shred the cauliflower (or pulse it in a food processor), put it in an airtight container and refrigerate for 6-7 hours. It turns out very dry. Make sure salt is added just before the paratha preparation.

The alternative is to squeeze out the water from the salted cauliflower, thereby removing key nutrients from the filling.

I shredded the cauliflower the previous night and made the parathas in the morning.

Here is a recap of the week,

A - Achari Aloo Paratha

B - Boondi Paratha

C - Cheeni Ka Paratha

D - Dal Paratha

E - Edamame Paratha

F - Fried Naan

With the letter, G for Gobi Paratha, we have reached the end of the first week of this Indian Flatbread Series. While we take a break for Sunday, lets come back with a fresh mind and continue with the next letter on Monday.

Recipe Source Pooja
Ingredients -

Wheat Flour 1 1/2 cups
Water as needed to knead the flour
Oil 1 tsp
Salt as needed
Butter for shallow frying
For the Filling -
Cauliflower, riced/grated 1 cup
Onions, finely chopped 2 Tbsp
Green chilies finely chopped 2-3
Coriander leaves finely chopped 2 Tbsp
Salt, Ginger, Ajwain, Red Chili Powder, Garam Masala as needed

Method Of Preparation -
To Prepare the Filling -
Shred or Pulse the washed cauliflower florets, transfer them into an airtight container and refrigerate for 5-6 hours.

To the shredded cauliflower, add finely chopped onions, finely chopped green chilies, coriander leaves, salt, grated ginger, ajwain and garam masala. Mix well and set aside.

To make the Paratha -
Knead the chapati dough with the whole wheat flour, oil and salt with as much water as needed. Keep it covered for about 10-15 min.

Make 7 equal portions of the dough.

Roll out small rotis, fill in a tablespoon of the cauliflower mixture, close the edges and roll out the parathas taking care that the mixture doesn't fall out.

Shallow fry on a griddle/tawa until both the sides are done applying as much butter as needed. Repeat the procedure for all the parathas.

Serve warm with Raitha.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 92

An InLinkz Link-up

Preparation Time 30 minutes + 5-6 hours resting time
Makes 7

Posted by Harini R on Saturday, September 8, 2018

13 comments

categories: Blogging Marathon, Cauliflower, Flatbread, Flours, Onions, Vegetables, Wheat Flour (Godhuma pindi) | |

F - Fried Naan

BM #92 Day 6 -

The popular Naan in a fried avatar is the new favorite with my kids. The yeasted dough is deep fried in oil and the result is a very soft and flaky bread and tastes divine when paired with any gravy curry. I served it with Chana Masala.

I had bookmarked this from Valli's space a while ago and when I was cracking my brains for the letter F, I happened to look through my bookmarks and found this awesome bread. F for Fried Naan.

Try it out to believe me, while I get the flatbread starting with 'G', ready.

Recipe Source here
Ingredients -

All purpose Flour 1 cup
Salt to taste
Butter / Oil 1 Tbsp
Yogurt 1-2 Tbsp
Kalonji / Onion Seeds couple pinches
Oil to deep fry (I used Canola Oil)
Yeast Solution -
Active Dry Yeast 1/4 tsp
Milk 1 Tbsp
Sugar 1 tsp

Method Of Preparation -

In a small bowl, add warm milk and sugar. Pour in the yeast, mix well and allow the yeast to froth up in a warm place for about 8-10 minutes.

In a bigger mixing bowl, add the flour, kalonji and salt. Pour in the butter/oil and rub into the flour mixture.

Add in the yogurt and the yeast solution and knead into a soft dough.

With greased fingers, oil the bowl, put in the kneaded dough, cover with a moist towel and let the dough rise in a warm place. [about 1-2 hours]

After the dough has doubled, pinch 6 equal portions of the dough and roll into thin oblong shapes.

Heat oil in a pan and gently slide the oblong shaped dough. Fry on both sides until they turn golden brown on both sides.

Remove and continue with the rest of the dough.

Serve warm with any gravy of your choice.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 92

An InLinkz Link-up

Preparation Time 30 minutes + 2 hours resting time
Makes 6

Posted by Harini R on Friday, September 7, 2018

12 comments

categories: All Purpose Flour (Maida), Blogging Marathon, Flatbread, Flours | |

E - Edamame Paratha

BM #92 Day 5 -

Edamame are the fresh soy beans which come in pods. I have used those fresh soy beans along with spices as a filling for this Edamame Paratha.

Now that we have covered