Ancient wheat and ghee is such a remarkable combination of ingredients for winter wellness. The Khapli is a heritage wheat grain which originated from the wild wheat grass . It has not been modified or tampered with at the chromosome level and has the right content of gluten and minerals which occur naturally in this grain.
The khapli wheat is made into wheat flour which can be used for making a variety of breads, Indian flat breads, cakes, cookies and wholesome dishes like the paratha.
A hot paratha fresh off the tava with its crisp edges and flaky exterior is just heavenly when eaten hot, smeared with desi ghee.
Winter is indeed the time for a stuffed paratha indulgence - with the many delicious roots and tubers flooding the farmers market, a stuffed paratha with a side of native greens, home made pickle and dahi is undoubtedly the perfect comfort food. However, the all-seasonal Aaloo Paratha has remained a staple even in the modern day kitchens!
This recipe is for an Aloo paratha, but the potatoes can be substituted for yam, sweet potato or cauliflower/cabbage or peas.
Khapli flour-2 Cups
Desi ghee- 1 Tbsp
Desi cow milk-1C
Salt to taste
Whole jeera-1 tsp
Khapli flour for rolling-1/2C
Ghee for cooking - 5 Tbsps
In a wide bowl, add the khapli flour and salt and mix. Add the ghee and rub it into the flour using the finger tips. Add the cumin seeds.
Add the milk a little at a time and mix using the hands in a circular motion and then knead the mixture into a firm dough. Set aside while making the filling.
Potatoes- 2 medium size (boiled and mashed)
Onion-1 (chopped fine)
Green chillies-3 (or to taste) chopped fine
Coriander leaves- 2 Tbsp chopped fine
Mint leaves- 10-12 chopped fine
Salt to taste
Red chilli powder-½ tsp
Jeera powder-½ tsp
Amchoor powder-¼ tsp
Mix all the ingredients into the well cooked and mashed potato.Mix thoroughly until each ingredient is incorporated well. Taste and adjust seasoning.
To make the paratha, keep a large plate to place the stuffed paratha. Keep the iron tawa on the stove.
Take a small ball of dough and flatten it into a disc on the palm of the hand. Take a spoonful of the stuffing and place in the centre of the disc.
Stretch and bring the ends of dough together to cover the stuffing and form a ball.
Dip the ball into some khapli flour and roll out to a slightly thick paratha.
Set aside on the plate.
Repeat the process with the remaining dough and stuffing.
After it is done, light the stove and place the tava on low heat.
Smear a little ghee on the tava and once it is hot, add the first paratha.
Let it cook on one side before turning. Let it cook to golden on both sides. Once it is done, keep it aside inside a cotton napkin or tea towel and cover it.
Cook all the parathas the same way and wrap it in the towel.
Serve hot with raita, pickle and cooked country greens.
Comments will be approved before showing up.
Ayurveda has always rubbished the notion of ghee being responsible for high cholesterol or heart ailments.
The key here is moderation of consumption and a combination with the right foods which balance out the nutritional benefits.
The best way for Indians to decrease bad cholesterol is by leading a fit lifestyle and eating foods in tune with the seasons. When the ghee is made from fermented butter of the desi cow milk as is traditionally done, it is indeed a superfood.
The amla is a main ingredient in the Chyawanprash. We also have Amlaprash with an extra dose of Amlas and misri (unrefined rock sugar) replacing the Jaggery for the summer! A jammy mix of herbs and spices in an ancient Ayurvedic recipe is the secret behind this bottle of dark, sticky wellness. While the concoction of ingredients may vary from one recipe to the next, the organic amla is essential and a constant in the making of a chyawanprash.